THIS ONE is for those who love eating. Be prepared to get enthralled with self-indulgence and luxury. Made In India, a traditional Indian cuisine restaurant at Radisson MBD, Sector 18 Noida, creates a theatrical experience by exaggerating objects and devices that are seen as Indian icons.
Graphics, miniature paintings, Devnagri language used extensively as decoration on the ceiling blended with light hues, virtual chess boards created to define spaces, ambient music which brings together the New Age and the Old World form the overall ambience of the restaurant. Not only the ambience, the food is also an eclectic mix of the old and the new. At Made In India one can experience the memories and prophecies of the great Indian cuisine starting with traditional Indian masterpieces and going on to futuristic Indian cuisine.
Saurav Dutta, Assistant manager, Radisson MBD says, "The food at Made In India is authentic and has a fusion of Indian and Western food where we serve to every class, whether corporate clients or local Noidaiites or people from South Delhi, as they want vaiety in the food."
Arun Tyagi, Executive Chef, Radisson MBD says, "Like any other international cuisine, Indian cuisine has also moved forward. As there are facets of cuisine we take it as internationalisation of cuisine, and it will definitely be a success in the Indian market."
Made In India features varieties of Hyderabadi food, which is very rich in terms of culture. "The food is traditional, and 75 per cent of the menu is from the `old age' section, whereas 20 per cent of the menu is from the new age section and the remaining five per cent is the regular menu," the chef informs.
The traditional, rare and forgotten Indian recipes featured in the `old age' section include dorra kabab - neatly wrapped round a stick with a cord you can pull to reveal the succulent kabab - besides navrattan kabab, grilled kabab, Hyderabadi kuchche gosht ki biryani, Avadh biryani, dum ka murgh, paneer tinka - heart-shaped paneer chunks charmingly served in the traditional dhobi's `iron box' - and khubani bhare kofte. The `new age' section includes mysterious sounding dishes like tinkae-satays re-mastered the Indian way, tandoor cooked scampi with spiced guava compote, mille feuille of tandoori vegetables, the study of paneer and mille feuille of malpua to name a few.
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