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Punjabi dishes on a platter

Staff Reporter
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Executive Chef of Four Points by Sheraton Akhilesh Pathak explaining the delicasies on offer at the Punjabi food festival in Visakhapatnam.—Photo: K.R. Deepak
Executive Chef of Four Points by Sheraton Akhilesh Pathak explaining the delicasies on offer at the Punjabi food festival in Visakhapatnam.—Photo: K.R. Deepak

Four Points by Sheraton is celebrating Baisakhi by organising a Punjabi food festival. New executive chef at the hotel Akhilesh Pathak travelled by road from Ambala to Chandigarh in Punjab to collect recipes and draw inspiration to organise the festival here.

Interestingly named dishes like murg amplifier, jhoomta kukkad and nukkad da kukkad are on offer. A stand out starter is the mutton barra kebab which is a delicately spiced lamb chop. There is also a vegetarian selection, a variety of bread and a large range of desserts to choose from. As a thirst quencher and to wash away the spice there is a lassi cart that goes around the restaurant. The festival is buffet dinner and will be on till April 25.


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