Online edition of India's National Newspaper
Saturday, May 14, 2005

About Us
Contact Us
Metro Plus Kochi
Published on Mondays & Thursdays

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    Mangalore    Pondicherry    Tiruchirapalli    Thiruvananthapuram    Vijayawada    Visakhapatnam   

Printer Friendly Page Send this Article to a Friend

Delhi cuisine unlimited

The ambience and taste is completely `Dilli' at Tharavadu, Casino Hotel this week



CHANDNI CHOWK The authentic flavours of Delhi food at the on going food festival

Dilli Chalo was the `mutinous' cry of foodies this week. Tharavadu at Casino Hotel has spread out Dilli Khazana, a sumptuous fare that was enticing for gastronomes. Recreated in the rugged splendour of Red Fort and Chandni Chowk and retaining the old world charm of Dilli, the food was at once rich in variety and flavour.

Says Karan Bakshi, restaurant manager, "we've done the interiors to replicate the bylanes of Chandni Chowk. We've also put up a huge picture of the Humayun tomb and mughal paintings." There are also small mementos that are on display and sale. While the ambience was mesmerising the heavily marinated steaming kebabs, redolent with aromatic herbs and spices melted down hungry palettes. The Pudina Sheekh Kebab (mint flavored mutton) and Murg chandni kebab (tangri kebab stuffed with minced chicken) were the highlights of the menu. Says Chef Sheikh Asif Ali, "Delhi's cuisine is very rich and diverse both culturally and ingredient wise. Both the Punjabi and Muslim community lend it its cloying and creamy texture and taste." The almond and cashew paste further its calorie content. Maybe the famed dilli ki sardi allows for such epicurean stateliness.

For starters they have the desi cool drink Aam ka Panna (raw mango juice chilled and served with mint leaves). After which most make a beeline at the chaat stall to gulp down mouthfuls of chatpatta panipuri and paapdi chaat. The main course delivers in true badshah regality. There is Hariyali macchli masaladar, Akbari murg masala (chicken cooked with curd, blended in savoury spices), Shahi murgh dopiaza (chicken cooked sans water in onions and curd) and Badshahi badam pasanda (mutton chopped and cooked with almonds and curd). If you are the weight watcher there is Lazzez murg saag (chicken cooked with spinach), which goes light on the waistline.

Veggies need not be disheartened cause paneer in its various avatars teamed with stuffed gobi or aloo kulcha is a royal delight. . For desserts check out new variants like Kala jamun which is different from the regular Gulab jamun only in as much as it is made of sweetened Khoya. There is also the Shahi tukda (fried pieces of bread soaked in sugar syrup, garnished with nuts).

The festival is on till May 15.

RAKHEE MOHAN

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

Metro Plus    Bangalore    Chennai    Coimbatore    Delhi    Hyderabad    Kochi    Madurai    Mangalore    Pondicherry    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 | The Hindu Images | Home |

Comments to : thehindu@vsnl.com   Copyright 2005, The Hindu
Republication or redissemination of the contents of this screen are expressly prohibited without the written consent of The Hindu