The delicious `rasoi'
`Sweety di rasoi' at the ITC Kakatiya Sheraton Hotel and Towers brings alive lip-smacking Punjabi fare.
COOKING UP A STORM: Sweety Singh.
PUNJAB, THE land of bounteous plenty abounds in food. The dhaba culture has now made inroads into the cities and more people are regularly frequenting these food joints which promise wholesome food in simple surroundings. For the foodies the good news is that Sweety Singh is back at the Kakatiya Sheraton. He is the Sardarji who serves authentic `Punju' delicacies in a five-star ambience. Those not familiar with him and his food (although he is here in the hotel for the third time) should certainly check it out. If you have you will remember the delicious fare which left you satisfied.
Walk into Peshawri restaurant - into rugged interiors to eat robust cuisine. Forget about table manners - i.e. forks and spoons and eat with hands in happy abandon. Mere mention of his name will bring back memories of his pickles (stuffed chilli and gobi shalgam), makki-ki-roti, sarson ki saag, pindi chana, rajma masala, kadhi pakori, aloo-wadiyan, and many more.
In fact the above mentioned along with rarha mutton and macchi Amritsari are being served in this food promotion. "These are the standard popular items. Other items are added on a day-to-day basis in the a la carte menu served at lunch and dinner," says Chef Khantwal, Executive chef.
Just look at the menu (written on a slate with chalk) and order. Devour any of the regular dishes and others (dhaba butter chicken, bheja fry, Patiala shahi murg, dhaba mutter paneer, gobi masala, mutter paneer khoya, kadai paneer, baingan bharta, baingan masala, bhendi masala, bhendi fry) with missi roti or lachcha paratha.
TAKE YOUR PICK: From these delicacies.
Sweety Singh's sarson ki saag and makki ki roti is not-to-be-forgotten at any cost. He has brought his sarson from Delhi but cooked it here. The taste of his dishes may be attributed to the masalas specially made by him - the garam masala and pindi chole masala. And off course as he says, "the food is all cooked in desi ghee. Not one drop of oil is used." All those on diet can forget about it and gorge as the taste simply beckons you.
Remember the pickles - three of them, one more being the dhele ki achhar (a kind of berry). If you are fond of alcohol there's a Patiala peg too with the meal. The chawal ki kheer is quite different from the normal payasam.
While eating if you feel the necessity of knowing the recipe, feel free to ask Sweety Singh to get the authentic taste at home. All those who enjoy this delectable fare can even hope to get it after Sweety Singh leaves too. "We are considering including some of the popular dishes in the regular menu of the restaurant which will also be served in the rooms on room service order," says Chef Khantwal.
Treat yourself to this authentic Punjabi fare till August 25 and come out echoing Wah bai wah, ki swaad. Bon Apetit!
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