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Nizam ki Rasoi festival attracts food lovers

Special Correspondent
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Lavish spread:Staff from Quality Inn D.V. Manor arranging the dishes at the launch of the Nizam Ki Rasoi Food Festival in Vijayawada.—PHOTO: CH.VIJAYA BHASKAR
Lavish spread:Staff from Quality Inn D.V. Manor arranging the dishes at the launch of the Nizam Ki Rasoi Food Festival in Vijayawada.—PHOTO: CH.VIJAYA BHASKAR

‘Nizam ki Rasoi' food festival now on in Quality Inn D.V. Manor in the city, offers a rich fare with authentic taste and aroma of those dishes once savoured exclusively by the Nizams.

The a-la-carte food festival at Aroma restaurant of the Four-star hotel has been receiving good number of guests for lunch and dinner, said General Manager Rajesh Berry explaining special features of the festival that would last till this month-end.

The Executive Chef Brijesh Thakur has prepared an array of dishes to create a menu with some attractive items to suit everybody's taste. A shorba prepared using jeera, dhania, tamatar, and tulasi improves your appetite and sets the tone for the lavish main course.

Mutton Shami kabab - this pan-fried kabab can be made with lamb or any red meat but tastes best when served with Mint-Coriander Chutney. The chef recommends Achari Paneer Tikka as a starter among other dishes and points out that Achar (pickle) is Persian in origin, the word itself being derived from Axi or Achi the term for chillies.

Guntur-Krishna district known for Achari (pickled) dishes are a rage and have found themselves on the menus of countless Indian homes and hotels. Subj Khajana, Murg Afghani, Pahadi Murg Taang served with coriander and mint leaves are some of the non-vegetarian attractions. Crab and chicken liver dishes form part of the main course, while Zafrani Mahi kabab a fish preparation with saffron is one of the special attractions.

For dessert chironji – a fruit studded sweet and chum-chum prepared with cow milk are not part of the regular menu, but have been added to help the guest finish the meal in style.


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