Kerala Kitchen At Cafe On 3, Holiday Inn, Mayur Vihar

I visited Holiday Inn New Delhi Mayur Vihar Noida yesterday to experience Kerala Kitchen – Melange of flavors from God’s own country, a 9-day long food promotion at its all-day dining eatery, Cafe on 3. The ambiance, the decor, and the music, all resonated well with the vibes that Kerala has to offer.

 

Master Chef Rejimon, specially flown from Kerala, curated the food promotion offering various signature delicacies from Kochi, Malabar, and Travancore to cover the different elements of authentic food from Kerela. There were interactive stations with themed decor creating a memorable experience for the guests. The entire promotion has 3 cycling menus, which have been prepared to keep in mind the palettes of both vegetarians and non-vegetarians.

 

Every place has its own culture, tradition, and food and so does Kerala. Few of Chef Rejimon’s signature delicacies include – 

Idiyappam Chemmeen Biryani, a dish prepared using Malabar style masalas and has an aromatic flavor

Murniga Kanthari, a tribal chicken dish from central Kerala

Prawn Urulakizhangu Dosa, prawn patties topped with chef’s special masala

Chemmeen  Kakka Roti, prawn and rice dumpling

Attirachi Vendakka, lamb cooked with okra

Pidi Kozhi, a traditional home-style chicken dish and many more creations from his repertoire.

 

The dishes that were the part of the menu on the launch day of the event is what I got to savor and they were as follows:

SALAD
PACHA MANGA SALAD

Shredded Raw Mango with onions & tomatoes

PINEAPPLE PACHA MULAGU SALAD

Pineapple and Green Chili

KOZHI PORICHA SALAD-NV

Fried Chicken with tempered mustard

SEAFOOD CURRY VEPPILA SALAD-NV

Curry leaves marinade mix seafood with onions and lime

 

Pickle – Raw Mango Pickle, Bitter Gourd Pickle, Pineapple Pickle, Beetroot Pickle, Inji Puli

Pachadi – Beetroot Pachadi, Bitter Gourd Pachadi, Pineapple Pachadi

Chutneys – Raw Mango Chammanthy, Coconut Chutney, Inji Chammanthy

SOUP
PINEAPPLE RASAM

Green chili infused pineapple soup

SEAFOOD THENGA PAL SOUP

Mix Seafood Broth with coconut milk

STARTER-LIVE STATION
VAZHAPOO CUTLET

Banana Flower with mashed potatoes patties

 

ULLI VADA

Red onion fritter

 

KANE PORICHATHU

Deep fried ladyfish infused with spices

SEAFOOD VADA MASALA

Seafood dumpling tossed with onion tomato masala

 

STAPLE – LIVE STATION

APPAM

IDIAPPAM

PAROTA

PUTTU

KADALA CURRY

VEGETABLE ISHTU

CHICKEN ISHTU

 

MAIN COURSE-VEG
VAZHAKKA KOON ULARTHIYATHU

Tempered Raw  Banana and Mushroom

VELLARI MANGA CURRY

Raw Mango and white pumpkin curry

 

URULAKKIZHANGU VADA CURRY

Potato and lentil dumpling curry

 

MAIN COURSE-NON VEG
KUMARAKOM MEEN PATTICHATHU

spiced fish curry with fish tamarind

SURIYANI KOZHI PIDI

Syrian Christian style chicken & rice dumpling curry

 

MUTTON KURUMULAGU ROAST

Mutton with black pepper masala

FLAVOURED RICE
MALABAR SEAFOOD BIRIYANI

Malabar style aromatic biryani with seafood

MALLIYILA CHORU

Coriander Scented Rice with grated coconut

DESSERTS
VAZHAPOO PARIPPU PAYASAM

Tender coconut and Banana flower cooked with jaggery and coconut milk

NEYYADA

Layered steamed cake with eggs and nut

PAZHAM VILAYICHATHU

Caramelized banana with coconut and nuts

 
PALADA PRADAMAN

Rice flakes cooked with cardamom infused sweetened milk

 

The dishes that I have marked in bold made for my favorites, the spices, and the flavors were just right. I had tried some of these dishes on my trip to Kerala and I can easily say that there was no difference in the authenticity of the taste. Kudos to chef Rejimon and Cafe on 3 team for recreating the flavors without any compromise.

 

The carefully crafted menu comprised of traditional food, succulently created from fresh ingredients and deftly spiced by the culinary expertThe festival is a celebration of Chef Rejimon’s culinary journey covering the state of Kerala from North to South and offers the guests an opportunity to treat themselves to authentic Kerala delicacies.  

 

The festival is indeed a rare treat for food lovers and shouldn’t be given a miss. I have been privileged to experience it on day 1 and also meet Chef Rejimon in person.

Date: 30th November – 8th December 2018 | Time: 1900 hours to 2300 hours | Venue: Café on 3, a full-service buffet restaurant at Holiday Inn New Delhi Mayur Vihar Noida

The Leela Ambience Convention Hotel, Delhi commenced the ‘Dining with the Maharaja’ series with a taste of the royal cuisine from the city of Mahmoodabad

The Leela Ambience Convention Hotel, Delhi never fails to impress its patrons as it continuously keeps bringing new innovations in terms of food experiences. Recently the Dilli 32 restaurant within the hotel celebrated the gloriously grand and royal cuisine of Mahmoodabad as its inaugural city.

The 16 day (30th September – 15th October) food festival is a part of the signature ‘Dining with the Maharajas’ series at the hotel. This series of culinary festivals has been especially created to celebrate and revive the love for the fabulously diverse range of dishes served in the royal households across India. The journey to the Quila of Mahmoodabad served as the perfect beginning to the festival. The melodious live performances by in-house Ghazal musicians at the hotel created an ambience that was similar to the one in the Mahmoodabad palace and facilitated an authentic experience for the guests. The ambience really was a big turn on for me, from upholstery, to the table decor, candle chandeliers to the crockery and utensils, each and every element reflected the era and theme.

The first pit stop on the ‘Dining with the Maharajas’ journey, Mahmoodabad, also known as the kingdom of ‘Oudh’ is situated in the heart of the holy city of Sitapur. To bring out the true flavours of each dish Chef De Cuisine Ashwani Kumar Singh himself travelled to the city to learn the art of recreating the royal dishes.

The refreshing imperial menu of Mahmoodabad offered its guests a lavish spread of signature dishes such as Kababs, Shorbas and Salans including specialties such as Murgh Mussallam, Gosht Makhana Kurma, Matter Latpata, Paneer Hazrat Mahal, Laab- i- Mashooq and much more. Each and every item was carefully chosen and spoke volumes about sheer dedication of Chef Ashwani Kumar to bring the cuisine alive on our tables. I personally loved Gole Kebab and Boti Kebab from the starters and Murg Mussallam, Paneer Hazrat and Noor Mahili Pulao the most from the mains menu. The spread was an elaborate one and still left me asking for more.

The dessert menu too was exceptionally good and I loved everything from the menu, but Shahi Tukda and Laab-I-Mashooq need special mentions and should not be missed at any cost.

With the tastes of this food festival still lingering on, I am already looking forward to the next attraction that Leela would bring in.

Global Cuisine with a Difference @ Leela Ambience, Gurgaon

Leela Ambience has always been a top notch when it comes to food, the chefs at Leela keep experimenting to deliver the best experiences to their customers and just recently they have started EPIC, Global Cuisine. Curated by the executive sous chef Abhishek Gupta, EPIC boasts of global cuisine but with a difference.

I have been lucky enough to try this specially curated menu and trust me its not just a meal, its like a poetry in food, or may be a food story that keeps flowing  to you, each item on the menu has its own story to tell, from ingredients to its preparation, this is a tale you don’t want to end. In fact the chef has even written the entire menu in a story form, which in itself was very appealing to me.

This is a proper sit down meal, where in each course is served in a unique manner, with excellent presentations and the chef himself comes to the table each time to explain the dish. The theme was monochrome and hence each dish represented different shades of one colour and I can’t tell you how good the food looked. It was so tempting to look at that at first you can’t take your eyes off it, and all you wanna do is stare, but at the same time, temptation makes it difficult to resist.

I am not going to spill too much on this one, because its an experience you need to indulge in yourself, but certainly I am telling you the names of the dishes and leaving you swoon over the pictures so that you drool over them and plan your visit to Leela soon.

Finger Millet Tart

Millet Tart filled with Edamame and Peas with some sour bread sauce, it was a delightful beginning with this dish. Look at the green colour, so refreshing to the eyes and the taste buds.

Deceptive Tuna

Compressed watermelon, beetroot textures, pork, caramelised grapes, inspired by textures of tuna, this was a delectable preparation in monochromatic red.

Tawa Chicken Brûlée

This was one of the highlight preparations for me, a tawa chicken served like mousse, and caramelised served with a galauti parantha.

Peruvian Style Bean Ensalada

One of the best things I had that evening, a crunchy and juicy salad made with three different beans, you have to try this one.

Fermented Bread

A fermented millet bread served with smoked butter and coriander and thyme paste.

Grilled Lamb-Diana Red Rice

Cumin rubbed grilled lamb served with special Karnataka red rice simmered with fennel seeds, shallots and mushrooms which gave it a very creamy texture just like a risotto and the lamb too was perfect.

Then we tried three different desserts and each one of them was a work of art, both in presentation and taste.

Beet the Rose with Raspberry
Jhangora Blueberry
White Chocolate Cardamom Stone

Each course is served with a wine to go along and I am sure you will love this dining experience to the core. So what your waiting for, make your weekend special, as this curated global menu is available only on Saturdays at the Elitaire Lounge.

Dakshin Food Festival at Crowne Plaza Rohini!

The word Dakshin, by default doesn’t excite me much, because I am not a big fan of South Indian Cuisine, but recently when my foodie friends decided to visit the DAKSHIN Food Festival at Crowne Plaza Rohini, I reluctantly agreed. I am so glad that I actually went, because my perception of the Dakshin food changed completely, it was so so good that I can actually now say that I relished it.

The spread was an elaborate one and offered wide variety of dishes for both vegetarians and non-vegetarians. I tried quite few things and I have to admit that I loved each one of them. Some of them need a special mention, The Rawa Fish was an amazing preparation, crispy outer coating to an otherwise tender fish, it just melted in mouth. Chonka Idly, Maysore Bonda and Paneer 65 were other delightful preparations. I loved the tiny tiny crisp idly a lot. Mulagu Vada too was a delectable dish and so were Chicken 65 and Meen Pollichathu.

Then we tried the Veg Stew with Appam and it was simply delicious. Rasa Omelette was a dish that stood out for its awesome flavours. Ulli Theeyal Mutton and Mangalorian Fish Curry were relished with Malabari Paranthas and trust me they were drool worthy.

After a hearty platter of desserts, we ended our culinary trip to Dakshin, without having to go their actually and enjoyed ourselves to the core. Now I can say that I look forward to more such festivals and I am extremely open to explore more South Indian dishes.

Thai Khun at Kylin Express…!!

Thai Khun typically means Your Thailand, and at an ongoing festival Kylin Experience at Holiday Inn, Mayur Vihar brought the Bangkok Food Street experience live for its customers through this festival. Thai Khun is on till Sunday, i.e. 6th of August. So do try and experience the same.

I personally loved my overall visit at Thai Khun, the concept, the ambience and most importantly the food, all were simply great. Concept wise, the moment you enter you are given Thai Baht, which you can spend to buy food from counters selling different items. There is a fruits counter which serves special Thai fruits and salads. Then a grill counter, dimsums counter, the curry station and others. One could explore each one of these and get food in exchange of the Thai Currency (artificial of course).

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The ambience was given a look and feel of local Bangkok food street with colourful Thai umbrellas and rustic stalls. Now coming to the food, I have never been a big fan of Thai food, but this food festival changed my mind set. I have to say that I have never eaten a better Thai food than this. Each and every item in the menu was absolutely amazing and what made me drool for them even more was the fact that they were priced very reasonably. It didn’t feel at all that I was dining inside a hotel, the prices were apt as per the theme, and did full justice to the street food concept.

My personal recommendations would be the Salads, all of them were simply flavourful. Try the Corn on Cob, Lemon Grass Chicken Satay( never eaten better than these), Chicken and Veg Dimsums (loved the way the were roasted to perfection, the smokey flavour was a true enhancer), Grilled Soya Chaap, and Pandan Leaf Chicken. This pandan leaf chicken is something you can’t afford to miss, the sweetness and flavours of pandan leaf on a perfectly grilled piece of chicken was a mouth melting experience and I loved it.

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For the mains I tried the Red Thai Curry Chicken with Sticky Rice and it was yummy! and I truly mean it, It was by far the best I  have eaten, and also one of the reasons was as contrary to the use of Red Paste or Green Curry Paste, here everything was prepared fresh, no pre-made pastes were used in the making of gravies, and that I think gave it a very fresh and appealing taste overall.

For desserts we tired the traditional Thai dessert Red Rubbies, which had Water Chestnuts and Coconut Cream and it was delicious.

I had an amazing amazing time exploring Thai food at Thai Khun and you too must make the most of it, so hurry up..!!
The Kylin Experience - Holiday Inn Menu, Reviews, Photos, Location and Info - Zomato

Back to University with Leela Ambience Convention Hotel!

Wanna revisit college days, head straight to Leela Ambience Convention Hotel, and in case you have missed eating the typical canteen food, the Back to University Food Festival at Leela, will help you recreate those memories again.

The ambience really catches your eyes the moment yo enter Cafe Knosh, with a huge gold spot bottle forming the centre piece and scholar hats and degrees hanging on the ceiling and blackboards on the walls.  A nice bus stop, sports zone and cycles, trophies shelf and loads of interesting artistic decor really brings the college life magic alive.

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Loved a Tapri Chai Thela, which served some cutting chai along with age old rusk and cookies. It was like a Deja Vu, remembering number of times we went for tea and biscuits to a near by thela and enjoyed simple things of life chatting away with friends.

The food has been inspired from various colleges across Delhi and typically served specialities from all these colleges. Like Rajma Chawal and Dosa from Hansraj College, Egg Fried Rice and French Fries with Mint Chutney from Ramjas, Minced Cutlets, Omelletes and Chicken Curry from St Stephan’s, Chole Bhature from SRCC and so on.

We tried Vada Pao, which was nice, crispy and spicy. I really liked it. Next on my plate was a piping hot Mattar Samosa, which was delicious. The stuffing of potatoes and peas was perfectly done and was very flavourful. You can’t afford to miss this one. Relish it with a glass of cutting chai and you will experience sheer bliss.

Then came one of the best dishes of the evening, the chicken sliders. Juicy chicken patty in soft buns, it was mouth meltingly delicious and again a must try.

We tried both Chicken Maggie and Masala Maggie, I mean how can you ignore Maggie in college days, its been a lifeline for most of the people and one dish which has evolved so much in taste. I mean the typical masala maggie is actually a legacy of colleges and at Leela, the same tastes were recreated, I personally enjoyed the Masala Maggi more.

We also relished some Crispy Fried Fish with Tartar Sauce and Paneer and Chicken Tikka and all of them were delectable and perfectly done. This is something that at least I didn’t get in my college days, changing times.. but I am glad I could experience it this way!

Then we came down to trying a plate of Kadhi Chawal and Chicken Curry Rice, a staple diet for many in college time. I still remember how we used to crave Rajma Chawal and Kadhi Chawal and the days Chicken was served was a boon. I loved the typical way of how Kadhi Chawal and Chicken Curry Rice were served here, nothing fancy, steel plate, rice topped with gravy and some onions and voila, you are good to gorge upon those plates.

Apart from trying these college legendary dishes, if you have appetite for more, Cafe Knosh serves an amazing spread of buffet that you can lay your hands on along with this special menu

I thoroughly enjoyed this REWIND.. BACK TO UNIVERSITY concept as those are the best days of anyones life and who doesn’t want to revisit them again. SO catch hold of your friends and head straight to Leela Ambience Convention Hotel to indulge in some great food and create new memories. The festival is on till 13th August so make the most of it!

 

 

Masaledar Monsoon Menu at Kopper Kadai!

Hey Delhites,the monsoons are here, the advent of the rainy season. When one talks of rains invariably the thought of piping hot tea and pakodas comes to mind at least here in North India. And keeping exactly the weather in mind Kopper Kadahi at Rajouri Garden have come up with a special Monsoon menu curated by Celebrity Chef Akhshay Nayyar.

The specially curated menu for Monsoon festival will be available till July 30th, so don’t forget to hop on at Kopper Kadai before that, make the most while the season lasts.
Not just food, but the place is aesthetically decorated n cosy atmosphere created over two floors of the place makes you feel at home. Experience for yourself the efficient services of a real courteous staff in a super cool ambience with some extraordinary dishes created with love n passion.
A simply wonderful culinary delight with a selection of veg n non veg dishes and a variety of supercool drinks.
The special Masaaledar Monsoon Menu boasts of some mouth watering delicacies like
First n foremost The Chillar Chai, a lovely concoction made out of churned ice, lemon, honey n masalas, this one is an absolute must. The bite sized samosa was a delight stuffed with gobhi.The Biryani pakoda was another innovative and delicious offering.
The poatleez, stuffed with cottage cheese n spinach was lip smackingly good. The Tundla Station Cutlets and Raincoat chicken were a treat to be savoured. For me the outstanding dish was the Barsati Mutton Pepper Fry. Simply superb, the mutton done to perfection.
The Hi chai with pakodas and the cool Mad over Mango were truly satisfying to the palate.
The kaala khatta with Vodka infused grapes, pomegranate n tamarind toffee is cocktail to watch out for. The Jamun Tini a Gin stirred Jara Plum pulp was a really delightful mix.
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If you have appetite for more, a decent buffet comprising of main course Indian dishes was also laid to satiate your taste buds. And I can say that the food was overall very well prepared and surely gives the authentic Indian flavours to its best.

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All in all a wonderful culinary experience. The rain dance show prior to the main event was truly a spectacle. Come on Delhites Rush to Kopper Kadai for an extremely pleasant experience and enjoy monsoons like never before.

Robata Grill at The Kylin Experience, Holiday Inn, Mayur Vihar

Robatayaki, often shortened as Robata, is a Japanese technique of grilling, quite similar to barbecue, in which food items on skewers are slow grilled over charcoal. Usually Robata consists of grilled vegetables, meat and seafood and is relished world over now. It typically began in the North of Japan and its history is very old. In those days, people used charcoal to make tea, by digging a pit in their living rooms, hanging a chain from the ceiling and leaving tea-pots etc to simmer. Later on this method was used for cooking other food items as well and specially the fishermen started keeping hot charcoal with them whenever they went for fishing, to enjoy a hot meal. Robata as a process started from that time.

Bringing the authenticity of those flavours and times, with the obvious improvements, Chef Suprabhath Roychowdhury along with his team came up with this idea of Robata Grill festival at Kylin Experience, Holiday Inn, Mayur Vihar. The sheer joy of watching the live grill was so overwhelming and I thoroughly enjoyed the flames engulfing the meat from time to time and the aromas emerging were enough to make my mouth water.

As we sat down to relish the meal, we discussed the history of Robata, as I mentioned above and listening to this conversation was as intriguing as the meal. The menu consisted of Sole Fish in Yuzu Mustard Sauce, Tenderloin with Korean Sauce, Lava Black Bean Chicken, Jumbo Prawns in Hot Pepper Sauce, Lamb Satay, Lemongrass Chicken Satay, Pork Belly in Teriyaki Sauce, Vegetable Skewer, Leek & Mushroom in Spicy Basil Sauce. Minus the prawns and tenderloin, which I don’t prefer, I tried all the dishes, and all were nicely prepared.

Sole Fish, Chicken Satay and Vegetable Skewers, I liked the most. I found the mushrooms a little too salty for my choice and also one thing that I didn’t prefer much was, that after a point, almost everything tasted little similar. I feel that the flavours need to be a little more strong for them to stand out from each other. Nevertheless its an experience worth it, and I am sure you will enjoy. After trying a couple of desserts and a hearty meal and long conversations, we set out back home, creating memories forever.

 

Mangofied at Farzi Cafe!

Come summers, and Mango the king of fruits, is the only good thing about the season. Farzi cafe wanting to make the most of this summer season, launched a mango special menu and trust me, its totally worth indulging in.

To begin with, we ordered the Green Mango and Raw Papaya Salad with Peanuts and Imly Chutney, a very refreshing, sweet and sour salad, it will surely have your taste buds lingering for long.

Up next we tasted the Roasted Fish Tacos with Shredded Greens and Mango Salsa, these were the best dish I tasted that evening, and I really wish I could have eaten a little more of them. I just had one taco and how I miss them even while writing. I am definitely going back for these, and make hay while the sun still shines 🙂

Raw Mango and Mushroom Kulchas, and Ghee Podi Baby Idlys were next from the menu, and I actually liked them both, especially the kulchas. They were crisp from the outside, and the inside filling of mushrooms and mango was nice, soft and juicy.

Then we tried the Tandoori River Sole with Kachi Amby Ki Chutney and Popped Amarnath, was a delightful preparation, the tandoori fish tikka seared with mango chutney, adding the sour punch to it, gave a very unusual dynamism to the dish.

Spiced Chicken Balls was another stellar dish and is definitely a must have, they were really nice and juicy and the green mango chutney topped on it was simply amazing.

Ginger and Aam Papad Prawns, were good too, but as I am not very fond of prawns, I just had one, and found it to be decently prepared.

For mains, we tried Andhra Fish Curry with Raw Mango and Steamed Rice and it surely was a delectable preparation. The taste of raw mango enhanced the curry flavour, and it teamed well with the rice.

I also tried the Aubergines done with Asparagus, Cherry Tomatoes and Mango Masala, though the masala was nice and flavoursome, but I found the sourness a little too much to go with aubergines. A little less of mango masala could have been a better deal. Well thats as far as I am concerned, rest its always a personal choice.

We also tried a couple of dishes from the regular menu, which included Duck Samosas, Chicken Tikka Masala and Lamb Biryani, and all these dishes were amazing. I especially loved the duck samosas.

Mango & White Chocolate Popsicle, Vanilla Pod Cheese Cake with Aam Ras, Deconstructed Rabdi , Parle G Cheese Cake and Chocolate Bomb. Coming to the mango special desserts first, the mango and white chocolate popsicle was delightful and really sweet, the vanilla pod cheese cake too was an interesting preparation, the pouring of aam ras over the cheese pod, made it look drool worthy and so was the taste. Deconstructed Rabdi, which comes along with some other Indian sweets was a nice example of molecular gastronomy, the central ball was broken, some rabdi was poured on to it and it further broke down and tasted quite nice. The parle g cheese cake was a bit disappointing, as I found it to be almost sugarless and also because of the cheese cake sandwiched between two biscuits, it was difficult to break and eat it. The chocolate bomb is great for all chocolate lovers, though its one of the most common desserts now, but its always a pleasure.

This was my first visit at Farzi, and though I liked almost everything, no special mocktails for the mango festival left me a little disappointed and I think they should have definitely come up with some options in that. For cocktails lovers, they do have decent options, but non-alcoholics will have to settle for mocktails from the regular menu only, nevertheless, I think the Mango Festival at Farzi surely calls for a visit and you must go, till mangoes and summers last..! Enjoy
Farzi Cafe Menu, Reviews, Photos, Location and Info - Zomato

Kolkata Food Festival at The Leela Ambience Convention Hotel- Khoob Bhalo!

As part of the Grand Trunk Culinary Journey, Kolkata Food Festival is being hosted at the Leela Ambience Convention Hotel. Its the last stop of this journey which started from Amritsar and made stops at Old Delhi and Banaras. The food festival celebrated cuisines from across the NH1 (Grand Trunk Road), bringing to you mouth-watering dishes from various cities that came along the way.

 

To bring out the authentic flavours of Kolkata, Chef De Cuisine Ashwani Kumar Singh travelled to the City of Joy to gather the secrets that lie hidden amongst the busy lanes of a city famous for its indulgent variety of Bengali cuisine.

The food festival aims at recreating the culinary delights as well as the ambience of Kolkata and brings together its culture and music for an unforgettable experience.

Within this culinary journey our first stop was the Cutlet/Chop/Bhaja counter which served a wide variety of fried fish, chicken cutlet, mutton chop and Vegetable Chop and trust me words can’t do justice to such an elaborate spread. It was awesome, crispy fried fish, some small, some big, some like cutlets and some like fingers, it was a treat of tastes. I personally loved the prawn cutlet and fried fish.

And how can one ignore Jhalmuri and Puchkas at a Kolkata Food Festival, and I have never ever tasted Jhalmuri earlier because I don’t like the taste of raw mustard oil, but this was awesome. Crunchy, crispy and flavoursome. Also the puchkas were fantastic, the water was just perfectly spiced.

The main course again was an elaborate spread and consisted of both vegetarian and non-vegetarian delicacies. Bhekti Paturi, Kachu Pata Chingri Vapa, Lau Ghanto, Galda Chingri Malai Curry, Chittal Peti, Kosha Mangsho, Murgi Jhol, Chicken Vorta, Sukto, Aloo Posto, Lal Saag, Paneer Er Rosha, Chollar Dal, Kacha Lemon Moong Dal, Kichuri, Bhaat, you name it and it was there and that too in all authenticity of the tastes and flavours. Kudos to chef Ashwani Kumar, that he left no stone unturned to bring in the actual flavours by using best of the ingredients and some of those were directly sourced from the city of joy.

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The Achar counter was one of the highlights for me, I simply relished all of them. Gondhoraj Ghol, which was basically ber done in a sweet and sour way was mind blowing, Pineapple Chutney, Tomato Chutney were two other things I loved, and you know usually they are eaten after the meal in order to increase appetite so that one can then savour the sweetdishes.

And who can beat Bengalis when it comes to sweet dishes, I mean these sweet dishes have just no comparison at all. Sondesh, Nolen Gurer Rosogulla, Kamala Bhog, Malpo, Sita Bhog, Pithas, Mihi Dana, Dimer Halua, Payesh, Mishti Doi.. OMG my mouth waters even as I write about them. The platter that we were served was so tempting that I can’t tell you, and it was such a great sugar rush, that even though were were full, it was difficult to resist the temptation.

Trust me when I say that this is one festival you should not miss, because we often don’t get to satiate our cravings for Bengali food, so while its there, make the most of it. You still have about 4 days, as the festival is on till the 16th April, so waste no more time and head straight to Leela Ambience Convention Hotel and enjoy this feast of Kolkata Food. I had a great time indeed!

 

 

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