The clatter of a sizzling platter, the warmth of grilled meats, and the curl of steam in the monsoon air—at Eros Hotel’s Lounge & Bar, the rains aren’t just falling outside; they are arriving at your table. From July 12 to July 28, this plush Nehru Place address is hosting a limited-period Sizzler Festival, celebrating global comfort food with fire, finesse, and five-star flair.
The menu spans Mexican, Chinese, and Indian styles, with vegetarian and non-vegetarian options served on cast-iron platters. To match the heat of the grill, the bar is pouring inventive cocktails and mocktails—from mango-jalapeño infusions to gin-forward blends—crafted to complement the bold flavours and the mood of the monsoon.
“This is more than just a food festival—it’s an immersive dining experience,” says Executive Chef Diwas Wadhera. With live music, warm hospitality, and a menu balancing nostalgia with innovation, Wadhera hopes the festival will become “a monsoon ritual”.
A smoky, cross-continental spread
The sizzlers here are designed to impress. The menu is divided into Mexican, Chinese, and Desi Indian selections, each with vegetarian and non-vegetarian options.
The Mexicana Chicken Sizzling Platter—a fiery plate of chicken tacos with jambalaya rice, salsa, and a stuffed potato—is already a crowd favourite. Its vegetarian counterpart, the veg burrito sizzler, wraps rice and beans in a tortilla, served hot and hearty. “We wanted something bold yet comforting—and Mexican flavours deliver just that,” says Wadhera.
The Chinese section features the Hong Kong Chicken Platter, which pairs sweet-savoury chicken in a rich glaze with fried rice, noodles, and crispy chilli potatoes. Vegetarians can opt for salt-and-pepper tofu and dumplings with barbecue sauce.
Closer to home, the Australian lamb chops sizzler—served with dum ka pulao and garlic-smashed potatoes—is the festival’s most indulgent dish. The paneer tikka sizzler, with mashed potatoes and a signature sauce, offers a familiar smoky touch.
Each platter is meant for sharing but is hearty enough for one. “It’s the kind of dish that arrives with theatre,” says Wadhera. “The aroma, the smoke, the sound—it draws people in.”
A bar that blends memory with mixology
At the bar, Beverage Manager Abhash is pairing sizzlers with drinks crafted to stir both memory and mood.
His personal favourite is the Illusion, a mango-jalapeño mocktail that evokes childhood sweets with a spicy twist. “It reminds me of the mango toffees we had growing up—and it pairs beautifully with the Mexican sizzlers,” he says.
Other highlights include tropical blooms, a creamy mix of coconut cream, pineapple juice, and pomegranate syrup, and blueberry brumble, a fruity mocktail designed to complement the Chinese platters.
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Among cocktails, the Garden of Eros stands out—a delicate yet punchy mix of grapefruit juice, rose syrup, tonic water, and gin. “Every drink is crafted like an orchestra—different notes, same harmony,” says Abhash, who has spent over a decade turning spirits into stories. For those seeking stronger options, the bar stocks select Indian single malts, including Doab Indian craft, Godawan, Gianchand, and Rampur double cask.
Monsoon mood, five-star finesse
The Lounge & Bar itself sets the tone with low lighting, plush seating, and live music in the evenings, making it the kind of place where time lingers. While weekday afternoons bring in the business lunch crowd, evenings draw a steady trickle of guests for drinks and dinner.
“It’s just day three, but the response has been warm,” says Wadhera. “The feedback is that this feels indulgent yet familiar—exactly what we hoped for.”
Patriot was invited by Eros Hotel for a visit, however, this is not a paid piece.
