Online edition of India's National Newspaper
Wednesday, Oct 15, 2003

About Us
Contact Us
Metro Plus Hyderabad Published on Mondays, Tuesdays, Wednesdays & Thursdays

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education | Book Review | Business | SciTech | Entertainment | Young World | Quest | Folio |

Metro Plus    Chennai    Hyderabad   

Printer Friendly Page Send this Article to a Friend

Paratha, pickle and more

Catch the spirit of the North at the Paratha Festival at Checkers Café

`Aloo' and `mooli' still top the `paratha' charts — Photos: Mohd. Yousuf

HAVE A bite of the Nilgiri paratha at Checkers Café, Himayathnagar (Tel: 55822666), before concluding that paratha is all about aloo, mooli and gobi. A balanced blend of mint and spinach, this variety is prepared to give a south Indian touch to the very north Indian `Paratha Festival', currently on here.

The adventurous among you can perhaps try out some hatke se varieties like Dhingri paratha (made with fresh mushrooms), Navratan paratha (fruit stuffing) or Soya Kaju paratha.

"People, till now, must have heard only of Navratan korma. So, we tried to give an exotic twist by offering the fruit-based Navratan paratha. This lends an interesting touch to the festival," says Shiv Shankar, manager, Checkers. And, Chefs Kabir, Om Prakash and Madan Singh managed to enthuse food-lovers with a wide range (about 23 varieties).

"About a month ago, we started serving vegetarian north Indian dishes. This festival aims to get more people to know about that. And our north Indian customers are enjoying the range," says Shankar. For the first time, Checkers brings Tawa Parathas made of pure atta (not maida-mix) along with their Tandoor counterparts (like Mughlai paratha, Lachcha, Onion/Cheese Kulcha and Hari paratha). This range uses aloo, gobi, mooli and mutter for the stuffing. A specialty range of the restaurant, these parathas are served a la homemade ones topped with ghee. One variety that you can try out in this section is the Kerala paratha, a soft, layered paratha .

So, how about having a sumptuous paratha meal with yummy accompaniments like Kakri Raita, Boondi Raita and Pudina Chutney? And, try this unbeatable combination of paratha with Baingan Dahi Chutney or Tomato Dahi Chutney, served with pickles.

End your meal on a sweeter note. The choice is between Mawa Paratha, Kishmish Kulcha, Pooranpoli and Dry Fruit Kulcha.

After the dosa and idli festivals held some time ago, which pampered the palate of south Indians, the parathas come as a boon for those who love north Indian stuff.

And if you like some particular variety, tell the staffers, for they may try to include it in their regular menu, post-festival which is on till October 19 for dinner (6.30 p.m. to 10.30 p.m.).

* * *

Venue: Checkers Café, Himayathnagar
Contact No: 55822666
Meal for two: Rs. 200-Rs. 250
Check out : Dhingri or Makkai paratha with Baingan Dahi Chutney
Sweet touch: Mawa paratha or Pooranpoli


Printer friendly page  
Send this article to Friends by E-Mail

Metro Plus    Chennai    Hyderabad   

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education | Book Review | Business | SciTech | Entertainment | Young World | Quest | Folio |

The Hindu Group: Home | About Us | Copyright | Archives | Contacts | Subscription
Group Sites: The Hindu | Business Line | The Sportstar | Frontline | The Hindu eBooks | Home |

Comments to :   Copyright © 2003, The Hindu
Republication or redissemination of the contents of this screen are expressly prohibited without the written consent of The Hindu