Sandy’s Cocktail & Kitchen

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SANDYS Cocktails & Kitchen, as the name suggests is symbolic of everything that its creator Sandeep Verma (akaSandy) has accumulated over decades of experience in the hospitality sector. An ideal place to dine in with that special someone, families and friends alike, Sandy and his team have used all their armour in making the place an ideal ground for great conversations, whilst enjoying blues, jazz, rock and swing music and live gigs. Situated in a quite area of Gurgaon’s sector 29 it is a full service restaurant and bar that wears its creator’s clouds on its sleeve.

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A visit to SANDYS Cocktails & Kitchen will have you basking in the peaceful and relaxing atmosphere conversation pieces that adorn its walls overlooking its herb garden. With an equally envious fresco area and unique outdoor experience, Sandy takes his motto of using only the freshest ingredients to a whole new level. An inspirational Pan-Asian and European cuisine crafted with love and passion, the kitchen at Sandy’s provides a fresh twist while churning out some old favorites.

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Last Tango

The food and beverage menu has been carefully crafted and curated by Sandy himself. A few signature/trademark dishes that are worth mentioning are Seafood Risotto(Calamari, Prawns & Fish fume), Gamberoni Alla Griglia(Grilled king prawns served with olive oil & lemon juice emulsion with capers), Braised lamb shanks(Cooked in its own jus and served with globe artichokes, green pea and truffle risotto and sauteed spinach, shallot confit), Pork Chops Avec Polenta(pork chops served with home made barbeque sauce and herb polenta),Tian Fu Chilli Tofu(braised silken bean curd in chilli oyster sauce with tian fu chilli), Hu-Nan Style Prawns(made with fresh chilli, wasabi and schezwan sauce) to name a few.

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Lamb Shank

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Disorientated Chicken Caesar Salad

Its signature bar, the highlight of the property is located in the basement, which has the 1920’s -New Orleans speakeasy feel to it.  Whether you are looking for a top Old Fashioned, a magnificent Martini or new age Molecular Cocktails, SANDYS Cocktails & Kitchen is eager to concoct it for you. Few of the signature cocktails atSandy’s are – Muddy Waters(Bourbon, brandy, maple syrup, Angostura, apple juice and cinnamon dust), Smok’d Celery Bloody Bitch(Vodka, Worcester, Tabasco, crushed pepper, tomato juice topped with smoked salt and celery foam), Last Tango in Modena(Tequila, Spicy bell pepper, passion fruit puree, basil leaves and lime) to name a few. They have over 100 cocktails listed in the menu, out of which 40 are hand crafted bespoke creations by Sandy himself.

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Old Fashioned Cocktail

Sandy is a live wire behind the counter, who himself dispenses the most suave and novel cocktails in the capital. His mixology is not only creative but exotic too. He entertains tirelessly belting out humour and drinks with equal panache and style. Sandy believes that it’s the bartender who is the soul of every function and thus invented the term “Show Tender”.

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Wild Mushroom Risotto

His bartending exploits throughout India have provided him with over two decades of experience throughout the bar industry. Having tended bars for the rich and famous, Sandy has also appeared on TV and in national and trade press as an authority on drinks, mixology and bartending.

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Minestrone

       Happy eating & Happy Reading!!!

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Countdown to the Grub Fest Begins!

Venue

Venue

India’s most illustrious food festival, The Grub Fest, is all set to be back!

Only months after Delhi witnessed it’s launch at the Jawaharlal Nehru Stadium, with a footfall of around 1 Lakh food enthusiasts, 70 participating restaurants, an enormous line up of chefs and lots of other entertainment factors, The Grub Fest, a brainchild of young entrepreneurs – Aman Kumar, Arjun Jain, Chaitanya Mathur & Manveer Singh Cheema, is back with yet another edition to please the palates of thousands across the capital. The second edition will take place from 23rd to 25th October at a new and significant spot, right at the border of Delhi and Gurgaon – the sprawling Ambience Lawns.

L-R Chaitanya Mathur, Aman Kumar, Mani Singh cheema and Arjun Jain

L-R Chaitanya Mathur, Aman Kumar, Mani Singh cheema and Arjun Jain

The Highlights of Grub 2.0

 

  • The Exhibitors – Renowned names like Punjab Grill, Zambar, Olive Bistro, SodaBottleOpenerWala, Social, Indigo, Indigo Deli, Royal China, Fio, Townhall, Smokeys, À Ta Maison & PCO, Urban Pind, Dao Dimcha, Koyla Kebab, Holy Smoke, B Bar, The Backyard, Zizo, Zerzura, Room Service, amongst others, are extremely excited to be a part of this foodie

 

  • Luxury Zone by The Leela, Gurgaon – The Leela, Gurgaon is curating a special ‘Luxury Zone’ on the 3 days of The Grub Fest. The Luxury Zone will offer a super fine dining experience wherein an International Chef will be orchestrating a unique Japanese and Italian cuisines restaurant. The following Chefs of The Leela, Gurgaon will also be providing a unique culinary experience at the festival –

 

  1. Ramon Salto – Executive Chef
    2. Pablo Moralis – Executive Pastry Chef
    3. Neeraj – Executive Sous Chef
    4. Leivy Liz Levitan Hermandez – Italian Master Chef
Chai Art Installation at the Grub Fest

Chai Art Installation at the Grub Fest

  • #GrubExplore – As a buzzing build up to the main festival, The Grub Fest is doing a series of events as a part of Grub Explore. Grub Explore is a platform where people from the food industry and other guests attend special evenings at the most sought after venues in the city, enjoy fun-filled events like Mixology Sessions, Food Tastings and more, and increasingly engage people through gripping contests and can’t-be-missed giveaways.
  • #GrubExplore Grub Explore continues into the main festival and is only getting bigger, better and yes, authentic! The Grub Team is bringing to you authentic chefs, cuisines & other elements from different parts of our diverse & culturally rich country. Chefs mastering Arabic, Iranian, Naga, Coastal, Kashmiri and Bengali cuisines will be holding workshops throughout the 3 days.
  • Grub Market – A range of fresh farm produces and organic, pro-environmental preparations in beautiful bazaar set ups, The Grub Market will exhibit fresh and organically produced vegetables to salads homemade jams, namkeen, wine ice-creams, waffles, cupcakes, honey, aam papad, gluten free cakes and biscuits, and many more.
  • Cafe Epicuriais popping up at The Grub Fest, bringing along the renowned brands under its roof.

Apart from that, The Grub Fest is also introducing some remarkable new concepts that will be a first in the country. They will be integrating the business fraternity of the F&B industry, whilst giving an opportunity to small businesses, start ups, blogs and tech savvy entrepreneurs in the food space to showcase their products & skills.

After Gurgaon, the festival will be travelling to Pune, Bangalore, Mumbai & Chandigarh, and even internationally to Dubai & London.

It’s time to #GetGrubbed again!

Fact Sheet:

Dates: 23rd, 24th and 25th October 2015

Venue: Ambience Lawns, Gurgaon

Entry: Ticketed (INR 100 and 200)

Website: http://www.thegrubfest.com/

Facebook: https://www.facebook.com/thegrubfest?fref=ts

Twitter: https://twitter.com/thegrubfest

Instagram: https://instagram.com/thegrubfest

Media RSVP:
Ujjala B Gupta, Mitwa Sharma
Very Truly Yours | VTY
+91 9899927626, +91 9910528724
ujjala.vty@gmail.com, mitwa.vty@gmail.com

India’s first multi-format festival to debut in Delhi NCR this October 10 Heads Festival

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10 festivals, 4 days, 1 Magnum Opus

Trifecta Entertainment Pvt. Ltd. announces its newest family-friendly experience, well timed to kick off the festive season – the 10 Heads Festival. A unique, multi-dimensional four-day festival that’s scheduled to begin October 22, at the Dhanchiri Camping Resort on NH-8 – 10 Heads seeks to revive the concept of the great family outing.

10 Heads = 10 festivals = 10 handpicked curators creating 10 extraordinary elements = 1 unique experience

With 10 festivals rolled into one the ‘big daddy of festivals’ packs in 10 key interest areas ranging from Music to Food, Fashion to Arts and Shopping to Technology.

Band Baja Bass, the music festival, will be headlined by Daddy G (Grant Marshall), of the award winning British trip-hop group – Massive Attack. Legendary singer Lucky Ali and Indian Ocean will be among the other prolific Indian performers, including special collaborations and indie favourites to be featured prominently in the line-up.

The gastronomical experience titled Foodistaan is set to be India’s most extensive food fest featuring over 30 varieties of culinary practices from nooks of corners of India as of the world. From top ranking restaurants to Street Food, Gourmet and Wellness Bazaars, a spice fair to Farmer’s Market this festival will be a foodies delight.

Foodistaan has been carefully curated by the celebrated Chef Saby (Sabyasachi Gorai). Apart from a robust participation from leading names in the food and hospitality industry of India, Foodistan will also be bringing down exclusive pop-up restaurants/bars such as Ibiza’s Bar Barlovento, Berlin’s FluxBau and London’s Mavericks Pizzeria, 23 Grosvenor Gardens & Atlantic Bar and Restaurant.

The 4 day fiesta will also see India’s 1st festival of Magic & Illusion — curated by Karan Singh — will showcase 10 disciplines of magic with street magicians, illusionists and mind-readers, among others.

The pièce de résistance of the 10 Heads festival will be the UNBURNING, a special showcase — details for which will be unveiled close to the date of the festival. ‘Unburning’ will be led by the prodigious ‘Laserman’ from Italy. Laserman’s show is the show of the moment, a show of manipulation of laser light, creating illusion and interacting with the audience.

 

The 10 Heads festival is reviving India’s great tradition of ‘the family outing’!

 

Dates: October 22-25, 2015

Location: Dhanchiri Camping Resort, NH-8, Delhi – Gurgaon Toll, Gurgaon 122002

 

Some of the 10 Heads are:

  •  Foodistaan – curated and managed by Chef Saby will host the finest gastronomic institutions from India and abroad. Highlights include: Street food rarities from across India,
  •  Toddyfest – A festival of drinkables. Arena dedicated to cocktails, wines, beers and mixology.
  •  Band Baja+Bass – A Festival of Music with some of the musical acts from across the globe.
  •  Fete De Luxe – A fair for high-end luxury products across categories of high fashion, technology, auto-mobiles, real estate, leisure & travel.
  •  Great Indian Bazaar – The flea festival. Experience popular & boutique brands through The Great Indian Bazaar’s customized showcase, curated by the country’s leading Fashion magazine  and our Fashion Flea Partner Cosmopolitan.
  •  Bachcha Party – A kids special, Bachcha Party will feature everything from games, to entertainment that tug at the heart strings of the young ‘uns
  •  Jaadunagari – India’s first ever Festival of Magic & Illusion festival with marquee and street magicians performing across venue mediums.
  •  Dramarama – An immersive theatre festival including diverse genres and styles of music, dance, technology and stand-up comedy.

About the organisers:

Trifecta Entertainment Pvt. Ltd. are a conglomerate of experiential marketing pioneers that have created well-loved indigenous brands like HoliCow Festival, The Bombay Bandstand Revival, The TiLT Festival, HillStock Festival, Digital Talkies International Film Festival, Harley-Davidson Dune Festival.

Trifecta was set up in the early half of 2015 by 4 long-time friends with a vision to eliminate an element of boredom that has crept into the rapidly growing business of festivals. The 10 Heads Festival was brought to life to reinvent the wheel with a festival that lets a family enjoy a day or two out together. Each of the 10 festivals have been curated also keeping in mind that out of the many streams of talent in the country, only a few handful are showcased, that too with a repetitive or jaded line-up of art forms.

 

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The Dumplings & Chinese Bread, New Menu at Mamagoto

Cheese Veggie Bun

Cheese Veggie Bun

Mamagoto, the much loved Pan Asian restaurant chain by Kabir Suri and Rahul Khanna of Azure Hospitality that started its first outlet at New Delhi in 2009, celebrated its five year milestone with the addition of the quintessential Asian staple The Dumpling & Chinese Bread, albeit with a “Mamagoto Special” twist.

Mamagoto, made eating Pan Asian cuisine a fun and memorable culinary experience, has always been at the helm of innovations that do not compromise on freshness or wholesomeness of each dish. Eating at Mamagoto always leaves one with a sense of satisfaction and adventure that keeps one coming back for more.

Traditional Pecking Dumpling

Traditional Pecking Dumpling

The New Dumplings and Mantau (Chinese Bread) menu follows in the same thread: hearty comfort food that surprises you pleasantly with its experimental pairing of ingredients, textures and tastes.

Vegetarian Jungle Dumpling

Vegetarian Jungle Dumpling

The Dumpling Menu is pure fun with great taste, allowing you to enjoy a mini meal of Dim sums: Street Style Spicy Dumpling (minced vegetable/chicken or shrimp), Traditional Peking Dumpling, Jungle Dumpling (chive infused vegetable or minced shrimp dumpling, topped with ginger, mint and soy sauce), Old School Gyoza(Lightly pan fried vegetable or chicken dumplings with a spicy “momo” sauce).

Though I loved the dumplings thoroughly there is one thing that remains the center of my concern and that is, the sauce makes the steamed dumplings soggy and the pan fried ones had a little layer of oil which was mixed with these dumplings and again made them too soggy.

Poaky Apple Mantau Makeover

Poaky Apple Mantau Makeover

The light, almost cloud like “Mantaus” come with stuffing’s such as Porky Apple Mantau Makeover (shredded pork belly, caramelised apple infused with red chilli, served in a mantau), Tokyo Metro Mantau (Crumb crusted slivers of aubergine or chicken with wasabi mayo and Japanese BBQ sauce served in a mantau), Cheesy Veggie Bun(stir fried pad choi, pine nuts ,spices and fresh cheese, served in a closed bao).

Old School Gyoza

Old School Gyoza

The mantau’s were perfectly stuffed and the filling was an absolute stunner but the bread was way too fermented which gave me a taste of south Indian rice dumpling (Idli) and the bread was almost over powering the filling inside.

Chinese Chicken Puff (minced chicken wok tossed in a 5 spice aroma and baked into a puff) and Char Siu Puff (The classic sweet “Char Siu” style vegetable or pork stuffed puff).

Char Sui Puff

Char Sui Puff

These puff’s can be mistaken for the french pastry but no it’s not that. These are traditional sweet char sui puff which is either filled with minced chicken or veggies. At first I was confused about the sweetness but when I asked about it then I was told that that is how they are made, a little sweeter. If you don’t like the sweetness in your food then you can probably avoid this.

Mango Coconut Sago Pudding

Mango Coconut Sago Pudding

To give that perfect satisfying end to the meal Mamagoto has introduced the seasonal Mango Coconut Sago Pudding.

With these new additions, Mamas ready to spoil you once again. Savour these at the Mamagoto outlets in Delhi at :

Mamagoto Outlets:

Khan Market – 12:30 PM to 11:30 PM

Saket – 12:00 PM to 11:30 PM

Vasant Kunj – 12:00 PM to 11:30 PM

Gurgaon – 12:00 PM to 11:15 PM

Noida – 12:00 PM to 11:30 PM

Happy eating & Happy reading!!!

Wendy’s is here!!! #WendysIndia

Wendy's at sector 29 Gurgaon

Wendy’s at sector 29 Gurgaon

America’s favourite and world renowned Wendy’s makes it’s way to India. Yes, everyone you read it right! Wendy’s has opened it’s first outlet in Gurgaon Sector 29, Leisure Valley market and is ready to open it’s door for the public of Delhi/NCR on 6th of May 2015.

Logo

Logo

Let me take you back in the year 1969 and tell you a small story about wendy’s.

1969- First Wendy’s (November)

1970- Wendy’s introduces a pick up window (November)

1975- First Canadian Restaurant (September)

1976- Wendy’s goes public (September)

1976- 500th Wendy’s open (December)

1977- First television commercial (April)

1978- 1,000th Wendy’s open (March)

1979- Salad bar introduced (November)

1980- 2,000th Wendy’s open (November)

1981- Wendy’s join NYSE (May)

1983- Baked potatoes added to the menu (October)

1984- “Where’s the Beef” (January)

1984- Wendy’s turn 15 (November)

1985- 3,000th Wendy’s opens (February)

1989- Dave Thomas advertising campaign (April)

1989- Super value meal launched (October)

1990- Grilled Chicken Sandwich (Summer)…..

2013- Stock of the year &

2015- Wendy’s comes to India!!!

First Wendy's Outlet

First Wendy’s Outlet

The place is very well decorated and smartly used. It has the space for about 60-70 people who can properly sit and eat unlike standing and eating. They have high table as well with chairs if someone doesn’t gets a table which is equally comfortable. This place has a unique combination of Coke studio playing in the background with an all american atmosphere and food. You don’t have to cue up and wait for your order, the servers will give you a token number along with your bill and the food will be served on your table which is not usually seen in any of the QSR chains. Cleanliness and efficiency in each and everything can be spotted.

Interiors

Interiors

Follow a few simple steps and place your order without any fuss- the moment you enter from the front door, you see the cash counter where you can place your order. So once you place your order, an order number would be provided along with a bill and you will be asked to get a seat for yourself and the order will come on your table. Yes, unlike any other burger place you don’t have to wait at the counter for your order. It takes maximum 5-6 minutes and you get your burger in a proper ceramic plate, where you don’t have to unwrap it from the paper. It is as if you are sitting in a restaurant serving any other cuisine which comes to your table with proper plating.

Baconator burger, Chicken Chilli, Cherry Cola, Cash Counter

Baconator burger, Chicken Chilli, Cherry Cola, Cash Counter

Kitchen area (they make their own cola), Fries with cheese and Bacon, Frosty topped with caramela nd banana, Cucumber fizz, Aloo crunch in the making, Ultimate paneer patty in the making and Chicken ranch salad

Kitchen area (they make their own cola), Fries with cheese and Bacon, Frosty topped with caramela nd banana, Cucumber fizz, Aloo crunch in the making, Ultimate paneer patty in the making and Chicken ranch salad

I know by now you must tempted enough and without delaying more let me take you to a short trip of the menu I tried and what all you should eat when in Wendy’s.

Vegetarians grub- Spicy Aloo Crunch ( with regular bun and spicy skinned baby potatoes coated with in house masala topping, this burger can turn a carnivore into veggie lover and you won’t even complaint. This is a must have!) Ultimate Paneer (another winner from the veg section, this has a thick piece of paneer (cottage cheese) in it with toppings and brioche bun which makes it simply perfect)

Non-Vegetarians delight- Ghost Chilli, Baconator, Chicken ranch salad and Greek mutton. I’m already drooling while writing these names, as the name suggests the ghost chilli is made of naga chilli in them but doesn’t kill your palate with the extra chilli flavor. Baconator being a baconator is an awesome burger for every bacon lover because it gives a good amount of meat in it without compromising on the flavor or sauces. And the surprise element of the complete menu is “Salad”. A QSR selling salads is first and boy oh boy, the salads are nothing less than WOW!.

Drinks- they have 5 fizzy drinks that are different, refreshing and chilled. I tried watermelon cooler and cucumber fizz and they both were better than most of the mojito’s or mocktails you get in any of the cafe’s. They are more like a cafe than a regular fast food joint. They have a huge variety of hot and cold drinks and use 100% Arabic beans for their coffee. The cold drinks are made of Monin natural flavors including cucmber and watermelon.

Ultimate paneer, aloo crunch, ultimate mutton and ghost chilli

Ultimate paneer, aloo crunch, ultimate mutton and ghost chilli

If you know about Wendy’s then you would definitely know about the reason behind these square buns. It is because Dave Thomas figured out that is the best way to cook them. It also reminded him of his favorite restaurant when he was growing up. In India, they are the first ones to do square patties and also square buns. I took a round of the kitchen and I must say that I have never ever seen such organised, clean and well equipped kitchen of a fast food joint. You can get a better kitchen in probably a 5-star hotel but getting such a high tech kitchen where non veg and veg section are not only separated in terms of equipment but also in terms of the kitchen staff and their clothes.

Good to be Sqaure

Good to be Square

Wendy’s is launching officially on 6th May 2015 with loads of fun activities lined up for everyone!

 Happy eating & Happy reading!!!

Le Meridien Debuts In The Bustling Millennium City Of Gurgaon

A night when Gurgaon was filled with the glitterati of Delhi and its charm, a night when “Le Meridien” opened its doors for the people of NCR with its all new property. Erstwhile Pullman is now Le Meridien Gurgaon. The event was attended by who’s who of the Delhi and Gurgaon, F&B industry, Fashion Industry,Social Media influencers, Media personalities and Bloggers in particular.

Le Meridien Gurgaon

Le Meridien Gurgaon

Le Méridien Gurgaon, Delhi NCR opened its doors with the brand’s signature First Night celebrations, drawing a glitterati of curious minded guests from Gurgaon and Delhi. French Bossa Nova band Nouvelle Vague, a LM100 member and the brand’s global music partner, infused the Hub with their live beats, transforming the space into a completely social sphere. Flying in from the UK, The People Pile engaged guests with their alternative and energetic technical dance performances. In addition, the evening included an art performance that recalls traces of Gurgaon history; a tantalizing culinary repertoire, including local flavored éclairs;and sparkling drinks that kept spirits high.

Nouvelle Vague

Nouvelle Vague

Champagne flowed like water, people were grooving to the music or just swaying to the vibe of the place. Good food, good music, vibrant place and happy staff, what else do you want? And here I would like it mention one thing particularly and that is the food. The food was outstanding, from sushi to salads to desserts everything was perfect. Unlike other launches or parties where food often takes a back seat and the explanation is, there were too many people and satisfying each one is difficult or the kitchen wasn’t prepared. But here at Le Meridien Gurgaon, everything was on the spot! No bad food or inefficient service, quick refills and superbly prepared food. The taste was as good as it would have been otherwise in the regular days.

French Bossa Nova Band

French Bossa Nova Band

My dessert plate

My dessert plate

Owned by Oriental South Delhi Hotels Private Limited, Le Méridien Gurgaon is strategically located within the bustling business hub of Gurgaon, offering convenient access to major corporate parks and thoroughfares, such as Global Business Park, DLF Cyber City and Golf Course Road. It also lies within close proximity to notable cultural centers, including Epicenter, Kingdom of Dreams as well as renowned art galleries. The hotel exemplifies the perfect combination of style and comfort to unlock Gurgaon, which has emerged as a melting pot of ethnicities with an enriched local culture and a variety of arts, music, cuisine and cultural festivities.

The hotel features 285 guestrooms, including 22 suites, with contemporary furnishings; a renovated signature dining venue, Latest Recipe; and a new Longitude bar. Guests will immediately be enthralled by a modern façade, which opens into the hotel’s signature and award-winning arrival experience, Le Méridien Hub™.

Re-interpreting the traditional lobby into a social gathering place, the Hub experience is defined by four unique elements: large-scale artwork in high impact areas; the sensory experience, illustrated through Le Méridien’s signature scent, sound and use of light; UNLOCK ART™ program, featuring artist designed key card collections that offer access to a local art gallery; and a 24-hour curated soundtrack by French Bossa Nova band Nouvelle Vague. Le Méridien Hub™ also features the signature Master Barista, a role designed to meet the growing demands of coffee lovers at every Le Méridien hotel worldwide. The Master Baristas lead coffee-related initiatives at each hotel, serve as a coffee cultural ambassador, and maintain knowledge of current coffee trends within the destination.

Other hotel amenities include 1,600 square meters of conference and meeting space, encompassing a divisible grand ballroom with an 8 meter tall ceiling and area of 390 square meters that opens to well landscaped lawns; a well-equipped Fitness Center and pool; a tranquil spa; and a bar, Ikandy, setting the after-dark scene with live music, transformative lighting and innovative offerings.

Interiors at Le Meridien Gurgaon

Interiors at Le Meridien Gurgaon

The People Pile

The People Pile

Dawate- e- Lazeez at Westin Gurgaon

Awadh Food Festival

Awadh Food Festival

Awadhi cuisine  is from the city of Lucknow, which is the capital of the state of Uttar Pradesh in Central- South Asia and Northern India. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India with the cuisine comprising both vegetarian and non-vegetarian dishes. The Awadh region has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is also known for its Nawabi foods.

The bawarchis (chefs) and rakabdars (gourmet cooks) of Awadh invented the dum style of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today. Their spreads consisted of elaborate dishes such as kebabs, kormas, biryanis, kaliyas, nahari-kulchas, zarda, sheermal, roomali rotis, and wargi parathas. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, and rich spices, which include cardamon and saffron.

Buffet at Westin Gurgaon

Buffet at Westin Gurgaon

Every cuisine has a story behind it and so does awadhi food. Once known as the food of Maharajas or Royals had lost its way to the present food scenario. But hotels like Westin make all efforts to give platform to such forgotten gems and yet again they came up with one such food festival “Dawate- e- Lazeez” a festival which was about Awadhi food made by Master chef Qadir Khan. I chose chef’s special appetizers and main dishes along with specially made authentic breads.

Master Chef Qadir khan at work

Master Chef Qadir khan at work

The menu included Paya Ka Shorba, Lamb Galouti, Kakori Galouti, Nehari gosht, Murg Awadhi Khorma, Dum Ki Machli, Yakhani Biryani, Gobhi Musalam. These dishes were served along with sheermal, Khamiri Roti and warqi Kulcha. I’ve been to many such food festivals and tried many cuisines, even awadhi. But one thing that I noticed here was the simplicity and proper flavors in each dish. Not only non-veg but vegetarian food was equally tasty, in fact a few dishes tasted better in veg and I couldn’t imagine that I was having a vegetarian dish which is so damn flavorful and brilliant in texture.

Raan

Raan

Yakhani Biryani

Yakhani Biryani

Nehari gosht, Gobhi Musalam, Dum ki Daal

Nehari gosht, Gobhi Musalam, Dum ki Daal

I can still feel the taste on my palate, so you can imagine how tasty the food must have been. The festival recently got over and I’m sure the hotel will come up with some new food festival soon.

Happy eating & Happy reading!!!

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