Sunday brunches made easy

A Sunday brunch is always a lazy, informal affair, and in apna laidback Hyderabad, it’s even more so. But even the most informal affairs can come crashing down if things are not planned well. Hair stylist Laila Kakade, known for her soirees, says, “If it’s a Sunday brunch, it’s better to keep it light. With most people partying late on Saturdays, it is be a better idea to have a late brunch on Sundays to give the guests time to revive. Serve a lot of tender coconut water and fresh fruit juices as they act as detoxifiers.”
Some other aspects that have to be taken into consideration include the menu, the theme, the drinks and style of brunch —whether you’d like a sit-down affair or a buffet meal. “Buffets are a better option for the relaxed ambience that brunches call for. That apart, a buffet spread also gives the host the time to socialise. That said, it’s important to keep your guest list small,” says Laila. When it comes to food, it’s not just the cuisine that matters, but also the calories. “Since a brunch is ideally light and a low-calorie affair, a western fare would be ideal. Your menu could include light snacks like crisp veggies, two vegetarian and non-vegetarian salads and some roasted chicken. Restrict the dishes in the main course to two and keep it simple with something like pasta. For desserts, a light soufflés or pudding is ideal,” Laila adds.
However, if Indian cuisine is your thing, go ahead and plan a traditional brunch. Each family has its own style, says Anjum Babukhan, adding, “We go in for sit-down meals where a traditional Hyderabadi fare is served. khichdi, rice and kheema are good bets. These can be served with papads, achar and khatta (a tamarind curry served with onions). Round the meal off with kheer.”
When you are serving a heavy fare, snacks before the meal can be avoided, says Anjum.
“However, you can go in for kawabs, (sun-dried, salted and deep fried mutton strips), masala omelettes or nahari. Opt for dishes that can be made in advance to minimise stress. Fried items like kawabs, papads and parathas have to be made on the spot, so plan your menu well.”
“when it comes to drinks, avoid hard liquor. Instead serve beer. Also have a sideboard table with roasted almonds and nuts,” says Laila. Adding your individual touch will bring zing to your party. “My brunch speciality is appams,” says Vani Subhash, a member of FLO. “I serve hot appams at my brunches along with paya for the non-vegetarians and a vegetable stew.”

Moong Salad
Ingredients
3 cups sprouted moong dal
A bunch of iceberg lettuce
One cup red and yellow bell peppers, diced
4-5 tomatoes, diced
2-3 cucumbers, diced
One cup curd
A few small potatoes, boiled and peeled
Chat masala
Juice of one lemon
Salt, to taste

Method
Assemble the moong dal, and vegetables in layers in a mixing bowl. Add chat masala, salt, lemon juice and curd and mix well. Add iceberg lettuce to the salad before serving to so that it doesn’t wilt.
By Laila K.