FOOD

ON A HIGH @ HYCINTH

Hycinth by Sparsa, a premium boutique hotel at the heart of Trivandrum, offers a distinct and refined hospitality experience. The hotel aims to revolutionize conventional notions of hospitality with contemporary sensibilities and innovative design choices. The artistic touches that are an essential component of the hotel’s personality combine loud colors and soft shades, immersing the guest in a playful environment that aims to excite and engage.

Hycinth is a branded 5-star hotel. The USP (Unique Selling Proposition) of Hycinth is the location, the beautiful lawn and garden; comparing other hotels in the Trivandrum city, the rooms in Hycinth are very spacious. Hycinth consists of a swimming pool which is opened to the roof having the sky view. The food and beverages, the USP is the Night Bytes, which is successfully going on. Many people who work in the night shifts in the city cannot find a place to have food after 11pm in the night. They want a calm, safe, hygienic place to have food and that is why Hycinth started the concept called Night Bytes which is open from night 11pm to morning 6am every day. They have designed a combo meal as well as sandwiches, burgers having reasonable price according to the tastes and demand of the customers.

Prasar Das, Sous Chef of Hycinth has acquired his Diploma in Hotel Management from Indian Institute of Science and Management, Ranchi. He has eleven years of extensive experience in reputed organizations like Taj Lands End- Mumbai, Ramee Baisan Hotel- Bahrain, Radisson Blu HotelBahrain, Jaypee Greens Hotel- Noida. Prior to joining Hycinth by Sparsa, he was associated with Taj Holiday VillageGoa as the Senior Chef de Partie. He strongly believes gathering and sharing ideas are more ideal and thrive on innovation.

He is married to Devasree Das, who is a house maker and has a kid named Pradyun. He is from Tripura, India. He is passionate about being a chef when he was very young itself.

Prasar Das showcases a speciality dish which is his own recipe.

CRISPY FRIED CHICKEN BREAST WITH BRAISED RED CABBAGE AND REMOULADE SAUCE

FRIED CHICKEN Ingredients All Purpose flour divided 1tbsp Mustard paste 1tsp Salt ¼ tsp Crushed pepper, divided ¼ tsp Egg 1 Chicken breast 180gms Bread crumbs 1 cup Oil 1 litre

Method Marinate the chicken breast with salt, pepper and mustard paste and keep for three to four hours. Dip the marinated chicken breast into the all-purpose flour, then in beaten egg and bread crumbs respectively. Fry the chicken breast in oil until golden brown.

BRAISED CABBAGE Ingredients Vinegar/ White vine 1 tbsp Red cabbages cut as wedges 1 small Butter 1 tbsp Olive Oil 1 tbsp Fresh Chives ½ bunch Salt, sugar and freshly ground pepper To taste

Method Melt butter in a large skillet over medium heat. Cook red cabbage and chives in the butter until they are translucent for six to seven minutes. Pour water and add vinegar, salt, sugar and freshly ground pepper. Reduce heat to low and cook for twenty to twenty five minutes until cabbage becomes tender.

Prasar Das, Sous Chef, Hycinth

REMOULADE SAUCE Ingredients Mayonnaise ½ cup Mustard paste 1 tsp Sweet paprika ½ tbsp Prepared horse radish 1 Chopped celery ½ tbsp Chpped garlics ½ tbsp Cocktail onion ½

Method Mix all the ingredients in a bowl. Keep refrigerated and serve cold.