Harvey’s Bakes and Steaks

On a lazy Sunday afternoon in summer, when one feels lethargic to even think of stepping into the kitchen and the soaring mercury does not allow an appetite for a heavy, spicy lunch, what options do we have in the city? Continental delights may be a good idea, wholesome food but yet does not sit heavily on the stomach. Hence, I paid a visit to Harvey’s Bakes and Steaks, one of the latest additions to the city’s culinary scene. Sitting pretty at Dona Planet on G.S. Road, it does not get easier to find.

Chef Saurav and his friendly service staff guided me through the menu which offers a host of continental favourites. The restaurant also has a sandwich and coffee menu that whips up various iced teas, sundaes, smoothies, shakes and frappes. A drink called Cookie Crunch and Dark Fudge caught my eye. For starters they serve items like fish and chicken fingers. Chicken fingers consist of juliennes of chicken marinated with thyme and have a crunchy exterior but are soft and succulent on the inside.

For those conscious of an expanding waistline, there are salads on offer like the Prawn Cocktail, Caesar salad, Mexican Chilli and Baby Corn and Garden Union. I tasted the Mexican Baby Corn which is more of a fried preparation made with chillies and bell peppers. The soups available are Cream of Tomato and Cream Soup which can be opted for in chicken, mushroom, asparagus or vegetables.

The main course dishes are mostly cooked in three types of sauces- white sauce, brown sauce or tomato concasse. The chicken steak which comes as a sizzler is cooked in brown pepper sauce. The brown sauce is made with demi-glace, pepper, mushrooms, wine and seasoning. Chicken Tropicana is chicken breast stuffed with mushrooms or prawns and comes in a tomato based sauce. The only dish where lamb is available in is Spaghetti a la Bologne that comes with lamb ragu sauce, cooked in brandy. The Chicken Tetrazzini is quite filling. It is spaghetti baked in cheese sauce, mushrooms and herbs. There are other chicken dishes like Imperial Chicken and Chicken a la Kiev.

Fish is available, and some dishes are Fish Steak, Grilled Fish, Fish Meuniere and Fish Florentine. The Florentine is cooked in cheese sauce and a bed of spinach. Prawns are available crumb fried, seared or grilled or as Prawn Newberg. Jumbo Prawns, cooked in thermidor style, are baked in the shell with white sauce.

For vegetarians there are preparations like Vegetable Paprika which is cooked in tangy brown sauce, Florentine, Tetrazzini and the like. One can round off the meal with the desserts offered, caramel custard, choco latte, truffle and brownies. An average meal for two will be about Rs 400 plus taxes. They have also started economy meal combos for individual portions. The interiors are peppy and colourful and one can relax on the sofas while dining on the upper floor. Content with lunch, it is time for my Sunday siesta.