year of Independence with select cuisines from all over India, Foods of India'. So set your weighing scales aside and bon appetite. "Whenever you have Chinese, each region in the country likes to localise the flavour. If down south the palate is more approving of a spicy meal, in Punjab the Chinese you have would certainly have a very distinct flavour, but on my first trip to Jaipur I've come with Chinese from the Szechuan region," said chef Peter.
South Indian Cuisine The cuisine of South India is known for its light, low calorie appetizing dishes. The traditional food of South India is mainly rice based. The cuisine is famous for its wonderful mixing of rice and lentils to prepare yummy lip smacking dosas, vadas, idlis and uttapams.
The 10-day festival would only be on for dinner. "The Szechuan cuisine is pungently flavoured. Like Rajasthan we also add a lot of dry red chillies, spring onion, garlic and pepper," said Peter.
The 101 Best Luxury Hotels in India 1.
Agra (2)
2. Bangalore (14) 3. Chennai (6) 4. Dehradun (1) 5. Delhi (25) 6. Goa (4) by people of all communities. In Punjab, home cooking differs from the restaurant cooking style. Rajasthani Food The cuisine of Rajasthan is primarily vegetarian and offers a fabulous variety of mouthwatering dishes. The spice content is quite high in comparison to other Indian cuisines, but the food is absolutely scrumptious. Rajasthanis use ghee for cooking most of the dishes. Rajasthani food is well known for its spicy curries and delicious sweets.
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7. Hyderabad (4) 8. Jaipur (7) 9. Khajuraho (1) 10. Kolkata (5) 11. Kovalam (2) 12. Mumbai (12) 13. Pune (4) 14. Rajasthan (3) 15. Simla (3) 16. Srinagar (3) 17. Udaipur (5)
JAIPUR: Just when it was thought that the hospitality sector in the city was going through a lull, most city hotels have tossed up their platter with food festivals to celebrate the sprit of monsoon and Independence Day. If the Sheraton Rajputana Hotel has especially flown in the master chef Peter Dominic Chou from the Sheraton New Delhi for a Chinese culinary festival, the Park Prime is celebrating monsoon with the Sawan Utsav'. And Four Points by Sheraton is celebrating the 63rd
On the other hand Four Points by Sheraton offers flavours of the country through the festival that is on till August 22. "Through our festival we celebrate the diverse cultures of the country with food indigenous and quintessential to each region," said Saibal Sen, general manager of the hotel. Each day the hotel will choose a geographical region with the Best of India' menu planned for the Independence Day. "So with assorted menu from Kashmir, Himachal, Punjab, the festival would also have Macher Jhol,' Chettinad and Malabari food. And for the dessert, you'll find the best from each state," said Sen. The Wallstreet, however, is looking at fusion food and is offering 30% discount to senior citizens on the Independence Day and 15% to Indians. "I had done this in the USA where there is a lot of respect
for the elderly. Here I just want to honour the elderly by making this day special for eating out," said Kasiraman Ramadass, general manager, The Wallstreet. Traditional North Indian Food Many Indian restaurants around the globe till late 90"s are influenced by North Indian Cuisine. Indian restaurant cuisine has been influenced by Indian chefs who have migrated from North of India Specially Punjabi style restaurants. They created a fusion of the two great cuisines-the local and the Home bought Indian Cuisine by adopting cream sauces in their Indian recipes. North Indian cuisine is distinguished by the proportionally high use of dairy products; milk, paneer, ghee (clarified butter), and yoghurt
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& fresh ground spices, sauteed & cooked in yogurt sauce garnished with chopped coriander leaves Dal Makhani - Lentils cooked on slow fire with butter until tender, mildly spiced & complimented with fresh herbs. Meat dishes Lamb Roganjosh - A rich lamb curry from Kashmir delicately flavored with exotic spices Chicken Tikka - Succulent pieces of chicken marinated in exotic spices, cooked in the Tandoori oven, finished with tomato, cream and butter sauce. Lamb Vmdaloo - An authentic spicy, hot, sharp & tangy, lamb dish
(yogurt, yoghourt) are all common ingredients. Gravies are typically dairy-based. Other common ingredients include chilies, saffron, and nuts. The Mughal influence has resulted in meat-eating habits among many North Indians. Also, a variety of flours are used to make different types of breads like chapathis. rotis, phulkas, puris and naan. North Indian cooking features the use of the "tawa" (griddle) for baking flat breads like roti and paratha, and "tandoor" (a large and cylindrical charcoal-fired oven) for baking breads such as naan, and kulcha; main courses like tandoori chicken also cook in the tandoor. Other breads like puri and bhatoora, which are deep fried in oil, are also common. Goat and lamb meats are favored ingredients of many northern Indian recipes.\ The samosa is a popular North Indian snack, and now commonly found in other parts of India, Central Asia, North America, Britain and the Middle East. A common variety is filled with boiled, fried, or mashed potato. Other fillings include minced meat, cheese (paneer), mushroom
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(khumbi), and chick pea. The staple food of most of North India is a variety of lentils, vegetables, and roti (wheat based bread). The varieties used and the method of preparation can vary from place to place. Popular snacks, side-dishes and drinks include mirchi bada, buknu, bhujiya, chaat, kachori, imarti, several types of pickles (known as achar), murabba, sharbat, aam panna and aam papad. Popular sweets are known as mithai (means sweetmeat in Hindi), such as gulab jamun, jalebi, peda, petha, rewadi, gajak, bal mithai, singori, kulfi, falooda, khaja, ras malai, gulkand, and several varieties of laddu, barfi and halwa. Some common North Indian Recipes such as the various kebabs and most of the meat dishes originated with Muslims" incursions into the country. Considering their shared historic and cultural heritage, Pakistani cuisine and North Indian cuisine are very similar source
with vegetables, subtly flavored with spices & exotic herbs, served with mint/yogurt chutney
cheese, deep-fried & cooked in fresh pureed spinach, mildly spiced. A speciality from North India.
Bhajiya or Pakora - Slices of onion spiced & coated with chick pea flour batter, deep fried to a golden brown, served with mint/yogurt chutney Lamb Kebab - Lamb chops sprinkled with ginger/garlic extract, mildly seasoned, marinated & cooked over charcoals, served with mint/yogurt chutney
Dum Aloo - Small potatoes, exotically flavored with fresh herbs
Chicken or Paneer tikka Succulent boneless breast chicken pieces or paneer, marinated in yogurt & spices, cooked in the tandoor oven until tender, served with mint/ yogurt chutney Seek Kebab Minced lamb, marinated with garlic/ ginger & exotic spices, skewered & cooked in the tandoori oven, served with mint/yogurt chutney.
Korma - A northern delicacy. The most popular dish to entertain guests with. Cooked with lots of yogurt, cream, coconut, rose-water and garnished with raisins, almonds and fried onions. Tandoori Chicken - Whole Chicken baked in clay-oven North Indian Side Dishes •
Basmati Rice • Plain Basmati rice • Peas Pilau - with fresh peas
• Vegetable pilau mixed vegetables
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• Tandoori breads: naan Garlic naan Roti
with Plain
• Cheese and Onion Kulcha Alu Paratha - potato and herb Paratha • Lacchader - "Flaky" Side Condiments and Raitas: Tomato and onion
Vegetarian Entrees - Vegetable jalfrezi, Paneer Kofta, Palak Paneer, Dum Aloo Vegetable jalfrezi - Seasonal vegetables tossed in butter & mildly seasoned with cumin seed, turmeric & cayenne pepper
Appetizers - Samosa, Bhajiya or Pakora, Lamb Kebab, Chicken or Paneer tikka
Paneer Kofta - Koftas of homemade creamy cheese ground with vegetables, mixed with nuts & raisins, deep-fried, served in a creamy sauce.
Samosa - Triangular pastries filled
Palak Paneer - Homemade cottage
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hot varieties of Pickles form an important part of Telugu & South Indian cuisines. The authentic dishes invented by at ongoing Food Festival promises to keep the people asking for more mouth watering recipes. The cozy ambience, the dim light filtering through tainted lampshades and immaculate service only adds to making your festive season memorable forever.
• "kachumber" Cucumber and yogurt raita"
salad
• Sweet mango "Chutney" Mango, lime and chili pickles North Indian cuisine has some typical features that are interesting. There are popular things like Buknu, Gujhiya, chaat. daal ki kachauri. jalebi. Imarti. several types of pickles (known as achar), murabba, sharbat. Pana. Aam papad, PohaJalebi (from Indore). South Indian Food Festival • south indian food festival featuring traditional specialities of “south indian cuisines” will be held from 3rd april, 2014 onwards.. • the food festival also features “festive specialities of ugadi”. • south indian food festival offers more than idly, dosa, wada, the specialities like kuchipudi kodi, tawa chapa, challa punugulu are a must try at hotel katriya,
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somajiguda. It’s time treat your taste buds with scrumptious South Indian cuisines, as one of the famous & tangy cuisines of the World, is out here at Kuchipudi Restaurant with an exhilarating South India food festival. “South Indian Food around the Festive Season has lot more to offer, as this is the festive season spices, herbs and tangy seasonal fruits are fresh and provides a great taste to the scrumptious cuisine. It gives me a great pleasure to
inform you that we are conducting a food festival with the famous cuisines of South India from 3rd April, 2014 Onwards… which brings a discerning palate to the favorites of authentic South Indian cuisine, our chefs created a varied fare that brings the true culture & versatility of South India. Dishes like pulusu, sea-food, etc are a part of the festival.” said Mr. Jawed-G.MKatriya Hotel. The Chef Mr. R.K Purohitspecializes in the South Indian dishes from Andhra, Tamil Nadu, Karnataka and Kerala like Kanda Vada, mokkajonna garelu, Challa punugulu, Gongura Royyalu, Natukodi pulusu, Raagi sangati, Jonna roti, Kunda Biryani, appam, dosa, rasam, Uthapam, Pongal, idli, thira, etc. Deserts like pal pyasam also are part of the buffet added only to enrich the flavor of the taste buds of Hyderabadi’s. Various spicy and
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