Attention ladies!! Planning a get-together with your lovely girl gang? Bored of a normal day at work? Don’t worry we have a plan for you… ITC Grand Central brings to our rescue a 5-course lunch menu with UNLIMITED SANGRIA, yes ladies you heard me right- unlimited sangria. As women I know for a matter of fact that we are a sucker for food, shopping and wineeeee…..
We crave for days when we can chill and chat with our girlies escaping office and boredom at home, so here is a plan that will just make things right for you. I happened to attend the Sangria Festival last week with my best friend and had ball of a time with 5 types of different sangria rushing in on our table.
The first sangria that we were introduced to was cinnamon and apple sangria, which was made with white wine. I personally don’t like cinnamon in my drinks but this sangria had just the right blend of all the tree ingredients namely white wine, apple and cinnamon.
Second on the list was Apple Sangria in red wine, what was very different about this sangria was it had a hint of brandy and orange in it. The sangria also contained very little cinnamon, which added to the flavour and enriched it.
The third sangria that was served to us was the Very Berry Sangria. This was one of my favorites because with the very first sip I took, I had a burst of flavors in my mouth. The sangria contained all possible berries in it like strawberry, blackberry, blueberry, etc. It was made with red wine and had a vibrant colour.
Forth came the White Strawberry Sangria that was made with strawberries and white wine. One amazing fact about this sangria is that it does not contain Rose’ Wine, yes so the color comes singularly through the strawberries. This Sangria happened to be my best friends favorite in the list due to its strawberry content, which added, ample of flavor to the wine.
The last Sangria was the Pan & Melon Sangria, which was the most unique one in the lot. It is rightly ‘said save the best for the last’ and that’s what Shanghai Club did, it saved the best Sangria and served it last. The hint of pan in the sangria added a very unique flavor to the white wine and melons balanced the drink perfectly. This also made into my list of favourites due to its uniqueness and blend.
Moving on to the food, we were first served with the chilly butter chicken soup, which was extraordinarily good and had just the right amount of spice. For the appetizers we had vegetable spring roll, stir fried veggies, Crispy Basa fish and chicken dumplings. I would give the basa fish in guiyang style thumbs up and recommend all the seafood lovers to try it once. For the mains we were served vegetable burnt garlic rice and vegetable hakka noodles with braised chicken in clay pot, which was cooked to its perfection. The main course was light and well balanced just as we needed it, after a very heavy round of entrees running in.
Inspite of being very full, we couldn’t resist ourselves from having the honey coated noodles with vanilla ice-cream which completed our meal perfectly.