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Simply irresistible
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Amritsari food has a character. Check out the ongoing food festival at the Blue Flower in Taj Residency
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Photo: K. Gajendran
Photo: K. Gajendran
THIS IS not a right time to eat oil-rich spicy food for dinner, but Taj Residency's rendition of the Amritsari food festival is simply irresistible.
Much has been said and written about Punjabi cuisine, but Amritsari food also has a character. It distinctly stands out in the culinary anthology from the land of five rivers, where spice rules all preparations.
Amritsari food is red-hot all right but the flavour is something else. The secret - it seems - lies in the sun-dried, freshly ground spices that adds the necessary zing. And curiously, the smell of each condiment stands out.
Connoisseurs were seen lapping up the buffet - a crisp and short spread of about half-a-dozen items. A matka (small earthen pot resembling glass) of lassi whets the appetite to start off the gastronomic exercise.
The Tawa Machhli has all the ingredients to make one greedy. The best part is that one can have them steaming hot as they are made in live-counters set up outside the restaurant.
Punjabis eat rice infrequently, and only on special occasions. At the festival too - the highlight is on rotis and parathas. There are several types like bajra, makkai and gobi/aloo/mutter/paneer paratha that can make anyone's mouth water with desire. That the preparations are made in pure cow ghee is out-and-out felt in every mouthful.
Chole, Mah ki daal, Sarson da saag, Gurde Kaleja keema, Masala Kukad, Paneer butter masala, Aloo mutter kofta and Jeera pulao comprise the spread that changes everyday to offer variety.
One can tuck in as much as the tummy can hold for Rs. 395. And don't forget the mini gulab jamuns, they have been specially designed to suit the stomach after a hearty meal. The 10-day food festival is on till April 25.
SOUVIK CHOWDHURY
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