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Updated: September 13, 2013 11:29 IST

Feast fit for a king

Deepika Muralidharan
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All of the dishes are prepared in mild, traditional style, with a generous dose of rich almonds, pistas, cashews and dates, typical of Mughlai cuisine. Photo: A.Muralitharan
All of the dishes are prepared in mild, traditional style, with a generous dose of rich almonds, pistas, cashews and dates, typical of Mughlai cuisine. Photo: A.Muralitharan

Royal mughal treat at Ramyas Hotel is open till Sunday

If you are an epicurean looking to spoil yourself on a royal feast, the gastronomically-rich grub lined up at the ‘royal mughal treat’ at Ramyas Hotel in the city could be your not-to-miss checkout spot.

A decorative arch greets you at the entrance to Meridian Restaurant and the path leading inside is lined with elegant drapes, decorative pillars, and statues of royal guards. Posters of imposing emperors adorning the walls with their queens by their sides add a retro punch to the regal outing. Waiters dressed in kurta pyjamas, decorative coats and turbans to match, welcome you graciously.

Connoisseurs can order ala carte from the special menu made of velvet cloth that has been created for the festival.

The menu card is designed like a scroll and tied together with a thread. Beginning with a light mocktail, the menu includes vegetarian and non-vegetarian tandoor starters such as Golconda kebab and Akbar court chicken, varieties of biryanis, including Kashmiri saffron kebab biryani and Noorjehan seafood biryani, and shahi mutter paneer, Jehangiri seekh kebab, Humanyun naan and desserts to complete the feast fit for a king.

All of the dishes are prepared in mild, traditional style, with a generous dose of rich almonds, pistas, cashews and dates, typical of Mughlai cuisine. While the juicy Babar emperor mughlai fish melts in the mouth, the spicy Khara masala chicken complements the mildly-flavoured shahjehani ghosht biryani (lamb kebab with herbs and nuts cooked in basmati rice). The icing on the cake, is the ‘shahi tukra’, a rice bread pudding with dry fruits that leaves you craving for more.

“Unlike the normal non-vegetarian dishes, Mughlai cuisine has a unique flavour; it’s not spicy but tasty. Customers can choose to try it for a different culinary experience,” said N.Nithyakumar, proprietor, Ramyas Hotels.

“We want to create a different dining experience for our customers not just in terms of food but with ambience too. We organise different food festivals to give a chance to our customers to taste different cuisines,” said K.Durairajan, executive chef.

The theme-based food festival is open for lunch and dinner between 12 noon and 3.30 p.m. and 7 and 11.30 p.m. The festival is on till September 15.

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