Flluid: Into the rhythm, with the flow

Flluid: Into the rhythm, with the flow

Be the Flow'- that's the tagline of the newly renovated and spruced up resto-bar, Flluid, nestled in one of the busy lanes in Noida's market milieu. The motto, if we are to go by the words of the management team is, "to gratify and pamper the varying moods of the diners without any compromise."

'Flluid' in a new avatar: More than being the usual lounge bar, Flluid has gone an extra mile in accessorising the interiors and decor by including a Private Dining Area, Lap Pool at the adjacent back of the bar area, a DJ station and the 'M' Lounge, a dessert corner that houses a variety of cupcakes, dry cakes and other goodies. Among the changes in the kitchen, Chef Diwas informs, "The chefs' unit at present has an increased number of members to ensure swift and quality service. Earlier, we did not have the option of buffet, but now, the restaurant offers not only an elaborate spread for breakfast, lunch and dinner; it also comes with a bonus of a-la-carte menu allowing the food enthusiasts to pick and customise their culinary choices".

Decor and design: With a modest seating capacity, the private dining area is the most luxurious segment with the interiors designed along the lines of an Arabian Nights theme. Metallic tear drops cascading from the ceiling accentuates the decor as a metaphor to the resto-bar's identity. Scented candles resting above asymmetric wooden planks fixed strategically on the walls, dim lights adding an exotic touch to the ambience, removed from the thumping beats of the music played by the DJ outside; this exclusive space turns a haven for couples and newlyweds. Speaking of the next big addition, the lap pool area is dotted with a cabana at one corner of the alfresco-like setup. It would not be a bad idea to unwind while sipping a martini or enjoying a smoke by the poolside. "We are in the process of building a terrace fence as a shield to the pool area and then it can be relished more in the monsoon," added one of the restaurant executives while we leisurely walked around.

What's cooking: Biting into some of the snack choices being served to us at regular intervals, my curiosity about the main course menu made me enquire the signature dishes that one can try here. Halfway through my salty and crunchy fish sticks; chef revealed the star dish of the season, i.e. 6-herb roast chicken and I found myself diverted from the fish for a while. Seemed loaded with healthy ingredients, a little more prodding and the chef obliged me with the recipe that I have shared below. The cuisine is a fair balance of the classic and fusion, "From European style dishes to Oriental and Continental meals, we ensure a variety on your plate," adds Chef Wadhera.

Drinks Corner: The array of cocktails, alco-pops, spirits, beers and wines will not disappoint the drink connoisseur in you. For amateurs, things are simpler; the mixologist will blend a drink compatible to your taste and preference. A 'Breakfast Martini' happened to be my choice for the evening. A sip into it and you immediately sink into the goodness of the fruity-flavours that went into the making of this vodka-based concoction. Papaya pulp, watermelon juice, a fine layer of jelly at the bottom, thin apple slices tucked into the stirrer with berries floating on the translucent fluid made for a pretty picture. A wine-based blackberry cocktail prepared with white wine and berries can be a delicious option too.

Recipe: 6-Herb Roast Chicken

Ingredients
Chicken whole (w/skin)
Mash potatoes
Pok Choy
Red wine jus

For marination
Butter
Thyme
Rosemary (fresh)
Parsley
Basil
Fennel powder
Sage (herb with gray-green leaves)
Salt
Pepper

Procedure
-Clean the chicken from middle and trim its neck and winglets, parsen's nose and keep aside.

Marination 
-Take the herbs, clean and remove them from the stem and chop them. Then, mix with the butter (semi soft). Also make another marination with oil mustard, salt and pepper.

-Slightly open the skin of chicken without tearing it and incur the butter marination and then add mirepoix (combination of onions, celery and carrots) in the stomach and tie the legs, marinate the chicken with the 2nd marination from outside so that it cooks well.

-Now roast in the oven for 25 minutes at 200 degrees. Retain the chicken after cooling.

A social hangout club for some and a private sanctuary for others, Flluid lets you flow with what your mood commands!

Flluid, be the flow 
Where: Ground Level, Mosaic Hotel, C-1 Sector 18, Noida, U.P. - 201301
Timings: 7 am- 1 a
m