A culinary integration

It is a delectable journey across the country’s diverse flavours at Hotel GRT Regency’s ongoing ‘Taste of India’ festival

Visitors relishing the food. Photo: T. Saravanan

GRT Regency has timed the ‘Taste of India’ food festival to perfection coinciding with the nation’s 67th Independence Day celebrations. Showcasing diverse tastes of the country, signature dishes that reflect the culture of different regions have been laid out.

The Red Fort replica at the entrance of the Ahaaram restaurant provides a clue to what is in store for the food lovers. The food spread includes more than 90 different dishes including 12 desserts and prompts the visitors to have a look before they feast on.

Welcome drink

Badham ka dhoodh tempts both the young and the old with its colour and taste. The impressive spread of salad deserves a mention with the

chappathi papdi ki chaat and the

Rainbow salad as big hits.

The main course offers too many dishes that are hard to resist. The

Sindhi kachi gosht biryani is less of spice and more of taste and a sure favourite of those who like bland food. The tender and succulent chicken pieces of Awadhi murgh brings out the richness of Awadhi cuisine, prepared with cashew paste, cardamom and spices. The taste lingers. In contrast, the spicy and hot Kanava meen milagai masala , a popular dish down south, too finds a lot of takers. “We take special care in planning our day’s menu,” says I. Arumugam, Executive Chef.

The Murg kalimirch fry gets a perfect ten among the other non vegetarian delicacies.

It’s been included as a replacement to kebabs, for a change in the menu.

A fusion of North and South, the dish is prepared with chicken marinated in tandoori masala with black pepper powder and deep fried in oil. “The yellow chilli powder, predominantly used in north Indian cuisine is liberally used in the preparation and instead of hung curd, melon and cashew paste, we have used coconut paste for marination besides red chilli masala,” explains Arumugam.

Other tasty items like the Goan crab curry, the Assamese fish curry and theNarasinghar LagotMaach complete the non vegetarian platter.

For the vegetarians, the Kutti vankaya kura , popularly known in these parts as ennai kathirikai kuzhambu is a highlight. With its tangy taste and preparation in less oil, one can settle for extra helpings.

The Uttar Pradesh style Noor Mahal pulao filled with ghee, spices and vegetables, the Mushroom kachori and the Soyabean paneerkofta are equally appealing .

“As a native of Madurai, I enjoy spicy food. But the ambience and service here this evening prompted me to try so many other types of delicacies,” said Prof.S. Raghupathi, who accompanied a group of students.

The food sojourn ends with an impressive assortment of desserts that include Elaneer payasam, Baked rasamalai, Choco mist with mascarpone cream, Luxury dark choco ravioli and Orkshire curd ford.

The festival is a feast for the bon vivant, costing Rs.650 plus Tax per adult and Rs.450 plus Tax per child. On till August 18 only as dinner buffet (7 p.m. to 11 p.m), call 9994341135 for reservations.