Located just off the airport, Clarks Exotica Convention Resort & Spa is a space that seems outside the city even while it is within courtesy its quiet environs. The resort has launched a Poolside Sunday Brunch that I visited today and came away quite impressed.
The extensive brunch is laid alongside the pool and is the perfect day for a family outing and when I came here the place was already buzzing with activity. Conceptualized and executed by Executive Chef Suresh Babu. N and his team, this buffet is extensive. With a choice to sit indoors as well as by the pool side, there is a lot of space here. The spread here is extensive – they even have three kinds of drinks – detox water (infused with lemon, orange and mint), sandalwood water and buttermilk, that work as instant refreshers in the summer. There are several live counters in the menu – the chaat station, fruit counters, pav bhaji counters, pasta counter pizza counter as well as a large salad section (with eight vegetarian and four non-vegetarian options). This apart there is an extensive main course as well as large dessert counter available. Chef explains that there are more live counters intentionally as it is a more interactive way as well as fresh. Vegan food and Saatvik food will soon be part of the menu as well. If you enjoy drinks, you can opt for the brunch with alcohol package as well.
I however decided to sample the special vegan options that Chef had made especially. So I started with the delectable welcome drink Green Squash made with banana, pineapple, spinach and dates that was a perfect way to start this meal. While it was filling, it was also the right way to start the meal. For starters I sampled the Jamaican Red Bean soup, made with rajma and coconut milk which gave it the right body and also the perfect taste. The starters included a Corn Patties, that had a mild flavour and teamed with mint chutney made for a lovely combination.
The Open Dimsums filled with vegetables and sprouts had a nice crunch with hints of sweet and chilli that made for interesting flavours. The Butternut Squash Risotto and Vegetable Tian made for the main course and the layered Tian with an interesting cashew nut topping was easily the highlight of this meal. I ended the meal with a nice warm apple crumble and even though I do not have a sweet tooth, this was a lovely way to round of a meal that was flavoursome and fun.