What's Up Gurgaon

Outback Bar & Grill @ Leisure Inn, Gurgaon by StayWell

June 10, 2014

It's time to Kick off the summers with healthy & delicious grilled food  at Outback, the open air bar & grill restaurant at Leisure Inn, Gurgaon.

The best part of the place is that you can Laze under the cover of a large Maragosa tree &  enjoy the moonlit sky as you take your pick  from an appetizing array of seafood, grilled meat & also vegetarian specialties. And what better way to complement the flavor of a good meal than to savour the taste of a good wine or fine spirits! Outback  is where you experience a relaxed  evening  with lip smacking food  while enjoying the sporting action on a giant TV screen after a long day at work.outback bar gurgaon

Items on the menu include tempting shikampuri kabab, murg wajidshah, dahi key suley, imli ki macchi, i, dal quraishi and the best of the lot "gosht halwa" to tantalize your taste buds!

Experimentation with traditional recipes to create a fusion of delights ‘Flexitarian Menu’  is  Chef Abhishek Mathur’s speciality.

Chef’s Highlights :-

 DAHI KE SULEY Chef’s own vegetarian creation with a twist, hung yoghurt mixed with chefs secret spices & wrapped in soaked bread & deep fried. 

outback2GOSHT HALWA Sweet cravings after a main course? Then you surely cannot afford to miss this special dessert . A hidden recipe of India, maava and a very secret ingredient.

DAL QURAISHI

A very different dal preparation from the kitchen of Chef Zakir Qureshi .Green moong dal is soaked in milk & cooked overnight on a slow fire with some royal spices.

IMLI KI MACCHI

Chef’s delectable creation with a twist, fish cooked in tamarind based gravy.

MURG WAJID SHAHI

Chicken malai tikka cooked in rich gravy of cashewnut, raisin & cream; firstly cooked for toothless nawab of lucknow “Mirza Wajid Ali Shah”.

outback gurgaon

A bit more about Chef Abhishek Mathur :-

 A seasoned professional, who tantalizes taste buds with any food challenge that comes his way, Abhishek Mathur, Area Executive Chef, has a passion for food that is evident with each dish he makes. Abhishek Mathur started working with Taj Group of Hotels as a Commissariat and apart from Taj, has worked in prestigious groups like Radisson, Days Group of hotels, Apollo Hospitals & Cambay Group of Hotels, Sarovar Hotels etc.

 

His heart belongs to the food industry. A Professional Chef, who prepared food for big names in India & got appreciation letters from celebrities like Raj Babbar Anil Kumble, Virender Sehwag, Mohammed Kaif, Gautam Gambhir to name a few

While Abhishek comes up with creative concepts in the kitchen, he looks for inspiration and ideas from others in the culinary field. At the beginning of his career he had the good fortune of taking a class with the Master Chef’s of India.

More recently, Abhishek has geared his interest in Peter Berley’s, “The Flexitarian Table” and Myra Kornfield who are pioneering the ideas of "flexitarian" menus. The term "flexitarian" refers to people who eat meat occasionally or often, but love vegetarian and/or non-vegetarian food. Although the list is long, Chef Abhishek Mathur has some specialties that can’t be missed – Mutton Ka Halwa, Ghungroo Kebab & lot of other authentic dishes.

About StayWell :-

Based in Sydney Australia, StayWell Hospitality Group has a network of over 27 properties with locations including Singapore, Dubai, Bali, Jaipur and multiple properties in Australia including Brisbane, Sydney, Melbourne, Cairns, Hobart, Townsville and Launceston. Properties currently under development include India, New Zealand, China & UK. The group has a defined and clear strategy to have a network of more than 100 hotels within the next three years across Australia, South East Asia, China, India & Europe.

The India Development office for StayWell Hospitality Management was set up in August 2012 to secure opportunities in India. The company has signed 7 properties under the Leisure Inn brand & 1 property under the Park Regis brand. The company has a target of having 18 hotels operational in India by 2015.

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