Soaring high with some heat
The climate of a place dictates its possible food habits which in turn give birth to a cuisine boasting of indigenous ingredients. Keeping this in mind, Executive Chef Nikhil Rastogi, Eros Hotel, Nehru Place has conceptualised the idea of introducing a food festival, 'Taseer-E-Hararat' to lend depth to the existence of the following ingredients: Kesar (saffron), Laung (cloves), Pista (pistachios), Lahsun (garlic), Gosht (mutton), Makai (corn) and Mirchi (chilli).
'Taseer-E-Hararat,' is what class might sound like. The idea of this festival, on till this Sunday, is to incorporate ingredients which help one keep warm in winters.
The warm ambience, the welcoming aroma and the soothing tones of live ghazals at Singh Sahib will accentuate the dining experience of any gourmet. One can tour around the live kitchen set-ups, and choose from the available menu. Each ingredient has been used to prepare starters, mains and desserts in both vegetarian and non-vegetarian variants. It might come as a surprise to stumble upon something as oxymoronic as 'Lahsoon ka kheer.'
Some of the highlights from the festival would be:
'Bhutte aur kismish gulak,' from Makai ki Ronak is a delicious deep fried corn raisins balls stuffed with cheese. This starter will make you go nom nom forever but do not gorge on them so much so that you miss out on the rest of the brilliance in the menu.
'Saag makhni lasooni paneer pasanda,' is probably the most flavourful sarso ka saag I have ever tasted. Coming from Lahsoon ki Mahak, this heavenly dish will have you craving for more. 'Gosht Nurani shorba–te-khameeri roti' from Gosht ki Najakat, is a lamb broth served with fermented bread. The silk-like texture of the soup, accompanied with the classic khameeri roti can be anybody's comfort food on a wintry evening.
'Kunri murgh tikka,' from Mirchi ka Chaunk with its power-packed flavours of masala and the heat from the chillies blow a chicken lover's mind away.
To end your dinner on a sweet note, you may choose from the display of some of the most beloved Indian desserts. Undoubtedly I would declare the 'Akhrot ka halwa,' to be the star. Once you insert a spoonful of this halwa, and
it melts away in your mouth releasing the rich flavour of desi ghee and quality walnuts, you would not want to open your eyes lest the dreamy feel might escape you!
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