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Updated: April 18, 2014 20:31 IST

Some like it hot!

Nivedita Ganguly
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Executive Chef Akhilesh Pathak explaining about the delicacies. Photo: K.R. Deepak
The Hindu Executive Chef Akhilesh Pathak explaining about the delicacies. Photo: K.R. Deepak

A veritable feast is dished out at the Four Points' Chilli Food Festival

Some like their chillies hot, really hot! Just like Chef Akhilesh Pathak, the executive chef of Four Points by Sheraton. So he has carefully chosen six varieties of chillies to present a veritable feast at the hotel’s ongoing Chilli Food Festival. Assam’s famous ‘Naga jolokia’, which is listed in the world’s top ten spiciest chillies, finds its way into the menu. But if you feel that chillies are all about spicy, hot food, you are mistaken. “The best chillies of India blend into the food and add a typical flavour to the dish. You can feel the mild flavour in the throat,” says the chef.

For instance Reshampatti Chilli from North India has that uniqueness to lend a flavour without making the dish too spicy. It is amply used in the preparation of the dishes at the festival.

The festival welcomes guests with one of its unique offerings – Chilli Coconut drink. Made with a blend of green chillies, ginger juice, mint mixed with coconut water; the resultant drink is refreshing and equally powerful. The chef says it’s a special recipe that has been tried and tested many times to attain the perfect concoction.

The dinner buffet spread is a mix of Indian, Thai, Oriental and Chinese. While vegetarians have options like the local favourites Mirchi Bajji and Chilli Potatoes as starters, the food festival is a real feast for meat lovers.

The chef recommends Peeli Mirchiki Tangdi’ (chicken marinated with yellow chilli), Lobster Chilli Soup, Lamb Chops and Guntur Yerra Fry (red chilly prawn), which are crispy red with mild chilli flavour as a coating and a delicate softness within.

“The idea behind introducing this festival in summer is to bust the myth that chillies are just spicy and hot. There is a lot of improvisation that can be done and the flavour of chillies can uplift a dish and even desserts,” says Chef Pathak.

Desserts are surely one of highlights. Imagine having Chilli Ice-cream or Chilli Gulab Jamun! And then you have the Peeli Mirchi Aur Chandan Ki Kulfi.

At first, the taste of Chilli Ice-cream seems like a normal scoop. But the second spoon brings a mild chilli sensation which gently hugs the throat. Yes, chillies and ice-creams are an incredibly delicious combination.

New combinations of delicacies are introduced every day.

The buffet has four starters, 24 main course delicacies and a wide range of desserts to choose from.

The festival is open for dinner at The Eatery and will be on till April 26.

Buffet price per person: Rs. 750 (taxes extra)

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