A Taste of Real India

PEOPLE don’t go to restaurants because they’re hungry, says Andy Lee, executive chef at the Hilton Cape Town City Centre.“When I go out I want an experience. If you’re hungry you’ll stay at home and have a sandwich. It’s about experience and opulence. We’re not here for very long, so we might as well enjoy ourselves while we are.”Lee oversees the Hilton hotel’s two restaurants, Bistro 126 and Mezbaan. The former is located in the Buitengracht hotel’s lobby and offers casual all-day dining. “It’s lifestyle-oriented, more vibrant, funky, healthy and fresh,” says Lee.Then there’s Mezbaan, the hotel’s Indian restaurant. “We even roast our own spice. You walk through the doorway and get hit by the aroma of the spices. And there are so many great flavours.”He adds that the restaurant is slightly unusual in that it’s not as Westernised as most others.“It’s authentic,” agrees Hilton Cape Town general manager Markus Fritz. “Which is really important if you want to go for Indian food.”Fritz has been in town for three weeks, having been transferred from the Hilton in Prague in the Czech Republic.Lee has been with the hotel for three months and after 12 years in South Africa he counts it as home. While each of the restaurants has its own kitchen and team of chefs, Lee is the one they all report to, although he’s quick to say that he’s learning a lot from them as well.“And then there’s Signal Hill Terrace,” says Lee, looking around at the pool terrace where we’re enjoying coffee. “With summer on the way we’re offering fresh summer lunches here and sundowners in the evenings.”With that in mind they’re dreaming up ways to put a fresh spin on what the restaurants have to offer. One of those ideas is a braai and bucket of beer concept they hope to launch next month, which will see guests relaxing on the terrace over weekends, listening to lounge music and jazz, and enjoying a braai with a bucket of beer from one of the city’s local brewers.Explore Connaught Place Restaurants in Delhi.“We’ll also have wines from Signal Hill winery available,” says Fritz.Add the shisha corner and the hotel has all the ingredients to become one of Cape Town’s newest trendy hot spots.What really excites Lee as a chef are fresh, unadulterated ingredients. He recalls the words of three-star Michelin chef Nico Ladenis, with whom he worked for 10 years: “There are too many chefs that take a lemon and try make it look and taste like an orange. Just find the best orange you can,” says Lee.The same goes for all fresh ingredients, like fish. “When I’m speaking with the fishmongers and they’ve just got fresh sardines in, I come up with a dish that I can use them in. That’s gourmet food. You don’t have to stuff it, wrap it in something or pile it up in a tower.”As the weather heats up he’ll be looking more towards cheeses, fresh fruits and vegetables. Look out for morsels like panna cotta with roast berries. “And the desserts will be grilled. Pineapple and strawberries grilled on the braai.”Lee and Fritz are both impressed by the standard and availability of fresh local produce and they are committed to sourcing what they can locally. “We’re blessed by an abundance,” Lee says.While the venue aims to provide top-end quality, Lee and Fritz believe their pricing is in line with other restaurants in the city. “You don’t have to wait until your wedding anniversary to come here,” says Lee.The conversation takes a turn towards some of the dishes they serve including a lamb burger with roast feta and onion marmalade. “Healthy, organic, fresh and authentic – that’s how we want to present our food. And the most important is that it has to be tasty,” says Fritz.The two restaurants are certified halaal, which presents the chef with a few extra challenges. “But that doesn’t mean it can’t be done. It just means we may have to go about things in a different way.” He adds he feels like a Wall Street trader in the mornings with his suppliers. “What have we got today?” As he dreams up dishes inspired by fresh ingredients to grace the specials boards.Some of their upcoming attractions as the festive season inches closer will include a degustation menu which will offer diners a taste of 11 of Mezbaan’s dishes as well as the option of ordering a selection of kebabs to share. “People are often a little nervous of food so they stay with what they know. This way there’s plenty for everyone.”Pinning down Lee’s signature dish is difficult because it keeps changing. And depending on what he has to hand at the start of every day, the scope is endless. “I go to a lovely restaurant every night of the week,” says Lee with a smile. “It’s here. I get paid for my hobby. That’s the secret.Click here to know more about Restaurants in Bangalore ” Source ”iol.co.za”