Indian cuisine, including tandoori dishes, a variety of curries, rotis, rice and an array of sweet dishes, is one that has fascinated the world. In an attempt to showcase a culinary trail from the North, South, West and East, The Oberoi has organised, in celebration of India’s 68th year of Independence, a month-long food festival.
Each week is dedicated to a particular region.
Till August 9, cuisine from the North, including Kashmir, Punjab and its hinterland and Rajasthan, was on offer.
During Independence week, till August 16, cuisine from the South: coastal Karnataka, Kerala, Tamil Nadu and Andhra Pradesh, will be served. From August 17 to August 23, cuisine from the Konkan coast, Gujarat and Goa, will be available and the last week of August will be dedicated to Assam, Orissa and Bengal.
The menu, presented by Chef Nimisha, has a combination of both popular and unusual, lesser-known dishes. The members of the kitchen team suggested recipes from their respective regions that were incorporated in the menu. The meal began with a range of appetizers, each masterfully crafted, which include mustard marinated fish cooked in the tandoor, Kashmiri-style lamb sheekh, chicken reshmi kebab and bharwan paneer.
The succulent mustard-marinated fish and the bharwan paneer, with a stuffing of cheese, chilly, ginger and garlic, are particularly delicious. The main course, which includes samples of some of the most well-known dishes from every region, is served next. The kosha mangsho (mutton gravy) with luchi, which are puris made from maida, a favourite among Bengalis, true to its original, is a play of different spices, made more delicious by the juicy mutton. We are then served avial, containing mixed vegetables in coconut base, with steamed rice from Kerala, and thovial sorakka, prepared with bottle gourd and tamarind spiced with ginger, from Tamil Nadu. The fish tenga with rice from Assam with its mild spices and slightly tangy flavour is a must try. Suwar ka saonth, a Rajasthani preparation of pork, with bajra roti, is a satisfying meal in itself. The gobi musallam, made in spicy and creamy gravy, from the North, served with roti, is a play of different flavours. The best part of the meal was the desserts. The crisp apple jalebi dipped in basundi, flavoured and thickened milk, was absolutely divine. Ghewar, a Rajasthani delicacy, and the hot gulab jamun were a good conclusion to the meal. There will be a wider variety available in the menu.
The price of the dinner buffet is Rs. 1475 plus taxes, per person. Reservations can be made on 25585858.
