Spacious seating, an open kitchen and a lovely view of the swimming pool is what you can enjoy if you partake a meal at Aparanta, the all day diner at Radisson Blu Resort & Spa Alibaug which offers Indian, Oriental and Continental cuisines. Overall the buffet spread is excellent and in salads a few special mentions include kimchi which packed the right amount of punch. The chicken and confit beetroot salad had lovely soft chicken pieces complemented by the earthiness of the beetroot. Another star had to be the squash and baby corn salad with feta cheese.

radisson blu resort and spa,, khursheed dinshaw, food and lifestyle bloggerFor mains don’t miss the assorted vegetables in soy garlic sauce. The vegetables were perfectly cooked and stunningly crunchy which was a welcome change to the boiled mush usually palmed off at other places. The dhaniya murgh was yummy too. My personal favourite had to be the cannelloni florentine creamy spinach filling in soft cannelloni shells which was utterly yummy. The dessert selection had me deliciously gob smacked as there was everything from hot kalakand, cakes, puddings to a whole array of bite sized pastries.radisson blu resort and spa,, khursheed dinshaw, food and lifestyle blogger

The other restaurant at Radisson Blu Resort & Spa Alibaug is called Kokum and Spice. It offers traditional, authentic and lip smacking coastal cuisine. I wanted to sample a bit of everything and hence opted for the non-vegetarian thali which is a real winner. Aam ka panna and solkadhi are the welcome drinks while for starters I chose the bombil bhaji which was succulent bombil in a crispy semolina batter. It was amazing.

radisson blu resort and spa,, khursheed dinshaw, food and lifestyle bloggerFor mains I had the chicken Malvani curry and the Goan fish curry. Two completely different masala preparations were used and both paired up well with the bhakri and appam. Then there is steamed rice with dal- comfort food at its best. To finish off the meal there was shrikhand and modak. The modak is steamed with a delectable coconut and jaggery filling. There is also a mouth watering vegetarian thali. If a thali isn’t your thing then do try Chef Nana Salunke, Executive Chef’s recommendation of the butter garlic crab. It has got the right blend of chilli with garlic to enhance the subtleness of the crab and leaves you happily satiated.

Radisson Blu Resort & Spa Alibaug

Gondhalpada, Alibaug

Maharashtra 402209

Phone- 91 2141 302 400

Sanaea patel

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