As the countdown began for the much-awaited moment, dozens of hands tried to open the liquor bottles to pour over assorted dry fruits heaped on the neatly arranged tray.
When more bottles popped open and bowls of dry fruits were mixed, the fresh aroma of dry fruits dipped in alcohol filled the air.
With a couple of months left for Christmas, Hotel Novotel ushered in the festive spirit with a cake-mixing ceremony involving its in-house customers and the hotel staff. Following the hygiene standards by wearing gloves, aprons and caps, a number of children, foreigners and invitees took part in the fun-filled event held on Saturday evening.
The moon-lit sky, lush-green lawns and peppy music playing in the background, the venue turned out to be an apt spot for many to relax and unwind. Participating in quiz organised to mark the occasion, some of the guests walked away with a bottle of wine as a Christmas present.
About 150 kilos of apricots, almonds, blackcurrants, sultanas, raisins, cashews, tutti- fruttis, figs, candied ginger, lemon rinds and orange peels along with 90 litres of alcohol went into the process of the whole preparation. “The fermented mix will be baked exactly after 60 days,” said P. Mahesh, executive chef of the hotel.
Varun Group CMD and hotel’s proprietor V. Prabhu Kishore and general manager Madhav Bellamkonda, who were part of the ceremony, said that the cake-mixing ceremony became an annual ritual of the hotel that adds the much-required fun element to the celebration.
The fermented mix to be baked exactly after 60 days
