Online edition of India's National Newspaper
Monday, Oct 11, 2004

About Us
Contact Us
Metro Plus Hyderabad
Published on Mondays, Tuesdays, Wednesdays, Thursdays & Saturdays

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Entertainment | Young World | Property Plus | Quest | Folio |

Metro Plus    Bangalore    Chennai    Coimbatore    Delhi    Hyderabad    Kochi    Madurai    Tiruchirapalli    Thiruvananthapuram    Vijayawada    Visakhapatnam   

Printer Friendly Page Send this Article to a Friend

Curries galore

Drop in at Hotel Amrutha Castle Best Western for some lip smacking curries



A wide range — Photo: K. Gajendran

THE INDIAN curry has come a long way from the days of the Raj, when English sahibs stumbled upon `the unique Indian gravy, which is not a Conti sauce' and decided to call it likewise. Today Indian restaurants on international streets are doing roaring business whipping up lip smacking curries using time-tested desi recipes borrowed from kitchens in Bhatinda or Kakinada.

Back home, the typical Indian main course, served with staples rice and roti, enters the plush kitchens of star hotels -- a Goan Chicken vindaloo, Rajasthani gutta curry, a Lucknowi Diwani hundi and more seen on the multi-cuisine buffets on offer for lunch and dinner. And now, skip the Chinese et al from the multi cuisine, to indulge in a pure Indian food train, Curries of India, a food festival at Hotel Amrutha Castle Best Western, that offers pick of exotic Indian curries.

"This is an even mish-mash of north and south Indian curries keeping in mind the Hyderabadi palate. Interestingly we have many foreigners turning up for the food fest," says Partha. P. Nag, resident manager, Hotel Amrutha Castle Best Western as the Salzburg Street, the European coffee shop here takes Indian flavour.

For the gourmet train — the buffet, executive chef Kishore Kumar Sinha lines up char maghaz, badam and raisin rich gravies from the Mughlai tradition such as a rich Badami gosht, a spice heavy coconut flavoured Andhra fish curry, a cream based Punjabi Methi malai mutter and more delectable and varied khormas, salans and rest of them curries.

"Indian curries differ in terms of colour, texture, body and consistency, as also the ingredients. For instance usage of yoghurt to cut down the spicy note in the local Rajula khorma or the lack of it in a fiery Mutton Kolhapuri," says Sinha.

Priced at Rs. 200 (plus 8 per cent taxes), the buffet includes choice of seven curries, must have dal, rasam, dahi, plain and flavoured rices— dhania pudina and tomato, Indian breads, shorbas and Indian salads— Kachumber and Tandoori chicken chaat. For desserts Sinha presents a Rajasthani Ghewar, the Bengali popular sweetmeat Rasmalai and more.

Curries of India, is open for dinners (7.30 p.m. onwards) till October 17. For details you can reach Hotel Amrutha Castle Best Western (opposite Secretariat, Saifabad) on Tel: 55633888.

S.F

Printer friendly page  
Send this article to Friends by E-Mail

Metro Plus    Bangalore    Chennai    Coimbatore    Delhi    Hyderabad    Kochi    Madurai    Tiruchirapalli    Thiruvananthapuram    Vijayawada    Visakhapatnam   

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Entertainment | Young World | Property Plus | Quest | Folio |


The Hindu Group: Home | About Us | Copyright | Archives | Contacts | Subscription
Group Sites: The Hindu | Business Line | The Sportstar | Frontline | The Hindu eBooks | Home |

Comments to : thehindu@vsnl.com   Copyright 2004, The Hindu
Republication or redissemination of the contents of this screen are expressly prohibited without the written consent of The Hindu