thank goodness its friday's

While I was returning from the airport after sending off my friend, I had a sumptuous dinner @ t.g.i. friday’s. From outside, it wore a look of an English style resto. It’s a pub-cum-restaurant offering Mediterranean and Mexican cuisine.

Okay, let me give a try. I was offered the bar menu and the food menu once I had my seat.

I just glanced through the bar menu and decided to have November Seabreeze, a mocktail. The description goes like this. “Cranberry, Apple and Lime juices with simple syrup fizzed with soda”. Cranberry is in fact a rich source of antioxidant. The drink was very tasty indeed, accompanying throughout the course of my meal.

Meanwhile I was going through the food menu. I was reading the description of every dish, but still seemed to be greek and latin.

“Excuse me”
“Yes, how can I help you?”
“Suggest a good dish for a first time visitor”
“Hmm… Try Margarita Vegetable Fajitas”
“&!!@#$??”

I just turned pages to look into its description. It reads, “Marinated mushrooms, grilled with zucchini, squash and carrot slices; Chargrilled and served sizzling over a bed of grilled onions and bell peppers. Served with Spanish rice, guacamole, sour cream, pico de gallo, fresh salsa, colby cheese and flour tortillas”.

“It’s a sizzler with blah blah blah”. Everything was overhead transmission.
“Okay”.

I was just waiting eagerly to understand what he was saying all this long.

And there he comes with my dish; a sizzling pan on one hand and a tray on the other. The tray contained tortillas in a hot pack; pico de gallo (North American condiment made from chopped tomato, onion and jalapenos), colby cheese, guacamole (a dish of mashed avocado mixed with chopped onion, tomatoes, chilli peppers and seasoning), sour cream in a rectangular bowl and fresh salsa in a small cup with salt applied all over the brim and a slice of lemon tipped across. And coming to the sizzling pan, it had Spanish rice taking up almost half the plate and marinated mushrooms, zucchini, squash, carrot slices, grilled onions and bell peppers for the remaining plate.

Now comes the even tougher part of the day!! How do I have it? Shouldn’t be had the traditional way we have our dishes. So, again Nagaraj (bearer) comes to rescue. He just took one tortilla, placed little of everything (pico de gallo, colby cheese, guacamole, sour cream, fresh salsa); topped these with mushrooms, zucchini, onions and bell peppers and added a little salsa. Then he just rolled the tortilla. “Have like this, sir”.

Dining is another art!! Lots to learn!!
wow! That was just delicious!! Truly awesome taste!!!

After all, all these pain had something yummy in reserve… a must visit again resto.

"Everyone looks forward to Friday’s".