Food

Of ‘jonna laddoo’ and more

The Plaza at Paryatak Bhavan in Begumpet is bustling with activity. Chef Srinivas and his team are excited to be part of the Telangana Food fest. They believe the theme of the food fest is ‘wonderful’, novel and motivating. As part of the State Formation anniversary celebrations the staff at the hotel are working with renewed energy, setting a different mood for food.

The coffee shop at the Plaza is engulfed with the aroma of fresh Indian herbs. One cannot tell which is more appetising. Chef Srinivas says they have listed around 10-12 items for the buffet spread and included at least three kinds of desserts. “We have jonna laddoo, ariselu, gavvalu, kaddu ka kheer and many such items spread over the five-day fest. All this while we mostly concentrated on sweet dishes like payasam/kheer, qubani, double ka meetha but now we are looking at sweets mostly made at home,” he explains.

The team at Plaza is elated that the food fest (for dinner) saw a good response on day one. Srinivas says the excitement is enhanced because his team is enjoying the way guests are relishing dishes which are usually made only in their homes. The team of chefs are going the extra mile by taking the inputs from guests to replicate dishes for the fest. “A learning experience for all of us,” shares chef Srinivas. Unlike the common belief that diners want to eat only the ‘exotic and rich food’ when they are eating out, here the people seem to be enjoying the totally ‘home variety’ kind of food.

When it comes to specialities offered for buffet spread, Srinivas says it has to be dishes like talakaya mamsam kura and boti masala. “ Paya shorba and nalli nihari are served but is not very common. We will be serving Hyderabadi dum biryani on the buffet and it will be accompanied by Mirchi ka salan. Haleem lovers can rejoice and also relish the season’s haleem at the fest,” he adds.



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Printable version | May 15, 2021 2:45:45 PM | https://www.thehindu.com/features/metroplus/Food/of-jonna-laddoo-and-more/article7278575.ece

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