A tribute to one’s father is always an excellent motivebehind starting something. And this is precisely what served as inspiration tosiblings Suraj, Surender, and Sujata Rao. Having found what they believed wasthe ideal location for a restaurant right beside Double Tree, a Hiltoninitiative in Arpora, they set out and developed the venue, with an aim to givetheir hospitality industry wired father B K Rao, the retirement of his dreams;running his own restaurant.
Named after the three children’s initials, S Cube has a very70s charm to it in terms of ambience. Customers are greeted by vibrant colours,and music from the yesteryears. For those who enter with hungry stomachs, thewait for your food is almost intolerable, as the sizzling sounds that carryfrom the nearby kitchen are a series of constant pops and hisses that inviteyou to question the capacity of your stomach and order more than you canpossibly manage to finish.
But it is the food that one must discuss at S Cube.Considering the purely continental approach to cuisine, as suggestions go, onemust be sorely tempted to try the first item on the menu itself. ‘CrustyMustard Chicken’, little strips of fried chicken that are coated in crispcornflakes and served with a dollop of mustard mayonnaise. For the more healthconscious, a highly recommended item on the menu would definitely be the ‘WarmItalian Chicken Salad’; a combination of shredded lettuce, cabbage, chickenthat is rubbed generously in black pepper, mixed pimento, and cheese garlicflakes with a hint of a neutral vinaigrette dressing.
But of course, one cannot walk out of this restaurantwithout sampling food off the barbeque. Well, you may have to fight off strongbouts of curiosity with regard to the smells wafting from your neighbour’splate if you don’t. One perfect example of this is the Grilled Chicken in aRosemary Sauce, a dish that is true to its name, is a well roasted bird in anorange based just with an underlying hint of rosemary, accompanied by sautéedvegetables and the age old favourite, French fries.
At S Cube though, the management sticks to its guns inpraising (and braising) their tenderloin. You will be hard pressed to order theGarlic-N-Pepper steak; a grilled chunk of meat, with browned garlic, a roastedpepper sauce and absolutely deliciously sautéed onion. If that doesn’t satisfya hungry stomach, you will be hard pressed to find something that will.
Having been (doubtlessly) thoroughly satisfied with yourmeal, one will, with bellies full, leave and be most glad that the restaurantis on the main road itself, as the distance to waddle to ones car on a heavystomach will not be long, before the drive home.
