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Wholesome experience

The new buffet at Deccan Pavilion, ITC Kakatiya Sheraton Hotel and Towers is a veritable treat for foodies

IN AN age where tastes are changing fast in tune with developments it is not surprising that customers are kept in mind when new things are introduced. The new-age customer is game to try new things - food included. Restaurants and hotels keep changing the menus periodically to give a different gourmet experience. The Deccan Pavilion, ITC Kakatiya Sheraton Hotel and Towers, has revamped the lunch and dinner buffet.

It's just food, food and more food the moment you step into the coffee shop. "It will be complete experience for the visitor," says Atul Bhalla, F&B Manager. Two snacks/starters in each counter, a fully veg counter (of north Indian recipes), chaat, pasta and dosa counters, an Oriental counter with Thai, Malaysian, Indonesian and Chinese, an international cuisine featuring food of one country and an ice cream parlour are the highlights besides the usual fare. Rediscover some old recipes of good old Hyderabad in the Hyderabadi counter. "Our chef has come with not-so-common recipes, says," Atul Bhalla. "There are lots of dishes in this counter," says O.P. Khantwal, Executive Chef. Kankodi ki khaliyan, kulfe ki kathli, dabi arbi ka salan, mallika salan, gobi ka khagina, turai bathaney are just a few.

The vegetarians can have a feast and "eat without worry as the salad counter is fully veg (more salads have been introduced and the cold cuts are separate) and there is a separate counter of north Indian dishes besides the chaat section," says Chef Khantwal.

Dishes classified on the basis of paneer, potatoes, greens, dal, gravy and dry items from the northern States are introduced.

The South Indian fare is drawn from all the States and the communities. For the spice lovers the relish counter has an array of pickles, podis and pappads. Those interested in tasting international food will be exposed to Italian, Spanish, French, English, Creole and Mexican specialities. "Arabic specialities will be part of the menu shortly," informs Atul Bhalla.

The customer has the option of creating some dishes like the chaats, pastas and dosas. Children can freak out creating their own sundaes with ice creams, sauces and toppings.

The desserts range has been expanded too. "Sometimes if the customer expresses a desire to have a certain dish it will be made depending on the availability of the ingredients," adds Atul Bhalla.

The a la carte menu too is to be changed shortly. And one can eat at any time round the clock. The Hotel received the first prize from the International Tourism Council for the unique features of the a la carte menu card recently.

So all ye gourmands get ready to be submerged in a world of food at the Deccan Pavilion.


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