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Feasting, the Mughlai way

Feast on parathas and biriyani at The Residency food fest


IF TUCKING into fresh-off-the-tawa parathas is your idea of heaven, this one's for you.

At the Biriyani and Paratha festival on at Pavilion, the coffee shop at The Residency, you can choose from 13 varieties of parathas and five of biriyani.

For a change, vegetarian fare reigns supreme, with most of the menu falling in this category.

Of course, you have the ubiquitous mutton and chicken biriyani, but with a twist; they come with a Kutchi and Hyderabadi flavour, respectively. In parathas, non-veggies can choose from Murgh tikka paratha and Gosht kheema paratha.

We started our meal with melt-in-the-mouth mooli paratha.

This is one paratha that calls for expertise - a little extra moisture in the filling and the shape is gone.

The spices in the filling were just perfect. Phool gobi paratha, dal bhari paratha, paneer paratha, aloo paratha, tirchur methi paratha and tarkari paratha followed, each one bearing its own distinctive taste.

The best was reserved for the last. The Afghan paratha was a gourmand's delight.

Made of a base of maida, it was stuffed with a mix of vegetables, cashew and fried onion shreds.

The flavour lingered on for long.


The review also taught us a thing or two about chefs who innovate.

Taking a cue from a casual conversation at the table on chocolate parathas, Ashok Kumar, executive chef, rushed in to the kitchen and out of it bearing a sinfully delightful chocolate paratha.

Before we could cook up excuses for all that weight gain to the dietician, he suggests we top it with vanilla ice cream. The result showed on the weighing machine.

Accompaniments for the parathas include pickles, curd and the vegetarian and non-vegetarian gravy.

There is also a vinegar-pickled chilli.

In the biriyani section, the coriander-heavy Mahabari biriyani was good. So was the Tarkari biriyani. In the raitha section, the dry fruit raitha was scrumptious.

Also on offer are raithas made with lasoon, meva, boondi, sev and cuchumber.

These delicacies come complimentary with the dinner buffet.

On Sunday, the concluding day, it is open for lunch too. Call 2201234 for reservations.

SUBHA J RAO &
M. ALLIRAJAN

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