EATING OUT A variety of cuisines at ‘Spring Festival'

Garden Café presents the ‘Spring Festival' that will include cuisines from Tamil Nadu, Kerala, Punjab, Assam and West Bengal. The menu includes aam pura sharbat, ankhur ros, mint lassi, badami subzi shorba, dhokla, adhirasam,  vadam varieties, chole aur batura / makki ki  roti with sarson ka sag,  appam, chaat, kumoro phulorri,  Govind gatta subji, subji panchmela, baingan ka  bhartha, and chemadumpa methi kora.

The non-vegetarian menu includes masor jhoale, bhatti da kukar, kheema chole Peshawari, nei meen mulakaathiyathi, maatu erachi ularthiyadhu, royala vepudu,  paya ka salan, murgir koviraji cutlet (chicken cutlets), kache ghost biriyani,  and mirpakaya pattani motiyanki pulao.

Desserts include akkara vadisal, rice kesari bath, ratalu ki kheer, baura chalor payas, dabbal ka meetha, lungcha, chum chum, and rajbhog.

The festival will be held till April 22, and the buffet dinner is open from 7 p.m. to 11 p.m.

It is priced at Rs. 900 (plus tax) for an adult and Rs. 500 (plus tax) for a child. Garden Café is at Radisson BLU Hotel GRT on GST Road. For details and reservation, call 2231-0101.

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