​The Dining Room is holding a Mediterranean Food Festival fro a week. The festival is in a Buffet Format.  The festival features dishes of Eastern Mediterranean, Southern European and North African cuisines.
The dishes feature a predominant use of fresh herbs, vegetables and seafood along with olive oil, wine and garlic. 

Some of the highlights are :-

• A Moroccan tea counter
• Traditional country breads representing every region, like the Italian Ciabbatta, French Fougasse, Omani Special stuffed bread, pita, lavash etc.
• A Live Spanish Paella Counter
• Delicious Shawarmas
• The ever so famous ‘Ratatouille’
• Traditional Desserts like the Tarte Tatin, Savarin, Crepes Suzette, Financier, Opera, and Zabaglione with berries and many more items.

 
I have documented few of the Dishes I tasted at the Food festival.

Please note: - The buffet menu will change on a rotational basis. 
Date: March 17th to 25th
Time: 7 P.M. to 11 P.M.  
Price: Rs. 1600++ taxes per person for dinner
Venue: The Dining Room, Park Hyatt Chennai
For details and reservations, please call The Dining Room – Park Hyatt Chennai on 04449919965/04449919961

Verdict

If you love mediterranean food and would like to sample many choices I would strongly recommend this festival since the Buffet Format lets you sample different flavours of the Mediterranean.  

I should Congratulate Chef Balaji anf Chef Rathina Kumar in putting together a lovely food festival.
The buffet menu will change on a rotational basis.  

Date: March 17th to 25th
Time: 7 P.M. to 11 P.M.  
Price: Rs. 1600++ taxes per person for dinner
Venue: The Dining Room, Park Hyatt Chennai

​For details and reservations, please call The Dining Room – Park Hyatt Chennai on 04449919965/04449919961

I had always assumed that South Indian food and flavours were extremely immune from being presented in a contemporary fashion with pleasing aesthetics in presentation while simultaneously incorporating modern cooking techniques.

Having experienced a seven course meal at Avartana, the latest restaurant from the ITC Hotels I discovered that that the team under Executive Chef Ajit Bangera and Chef Harish were able to successfully showcase contemporary South Indian food that is firmly anchored in the traditional flavours and ingredients of the South India, in a fascinatingly innovative interpretation of the cuisine and its presentation.

'Avartana' derived from sanskrit apparently refers to rhythm, mysticism and magic. True to its name the team at Avartana has been able to create dishes that are an expression of magical art, with each one of them featuring unique culinary concepts.

Chef Bangera mentioned that he has used lots of modern international cooking techniques in a creative way while curating the menu with his team. The team has been at it for nearly 2 years from conception of the Idea to execution and opening of this restaurant. They have made it a point to choose the choicest of fresh ingredients and seasonal produce, to fashion inventive recipes that blend flavours from across the Southern India with techniques from across the globe. The accent has been to marry the robust flavours of South Indian Cuisine with  twenty-first century global technology and hence presenting a haute cuisine fine dining experience.
 
We were treated to a Seven Course menu which I have documented and described below along with a range of Cocktails and Mocktails.

Mocktails & Cocktails
Avartana has a unique selection of mocktails and cocktails infused with Indian spices in fresh flavours which can be paired with the food. Every one of these drinks were unique in the flavours and presentations !      

Design and Decor

The interiors of the restaurant look opulent. The banana leaf is a recurrent theme of the design of this restaurant. The banana leaf motif on the carpet, pairs with the banana flower on the partitions.  

The upholstery is mellow, light colour scheme, light-coloured wood, silver-hued fabric upholstery, accentuated with objects d’art in tones of copper and amber. 

An open and interactive show kitchen demonstrates the drama and flair of preparing food live to interested guests and is a definite novelty for a South Indian themed restaurant.

Avartana also features a Private Dining Room which can accommodates 10 guests.

VERDICT

To call the experience 'Mindblowing' would not be an exaggeration at all. 'Avartana' is definitely going to be a culinary landmark in this part of the world.

If you want to experience what a 'Michelin' grade restaurant feels like do head to the 'Avartana'. I can safely stick my neck out and predict that this restaurant is likely to be the one getting the Michelin Stars in town !!

They offer different tasting menus starting at Rs 2000 for a seven course meal going upwards.

'Avartana' is located in the ITC Grand Chola and is open for Dinner from the 17th of March 2017.

Amongst many invitations to Food Festivals celebrating the ‘Year of the Rooster’…The Gujarati Food festival at the ‘Jamvar’ the fine dining restaurant at the Leela Chennai was something that piqued my interest.
 
On hindsight I am glad I decided to have a dekko at the Festival as it definitely was an eye opener about the Gujrati Cuisine. I had always associated Gujarati Cuisine with Calorie rich Vegetarian Offerings.
 
But it was a revelation that there is a very Vibrant Gujrati Non Vegetarian Cuisine  ( Not surprising since a survey of Anthropological Survey of India says that  70 percent of the state was non-vegetarian.)

The Vegetarian fare that was curated by the Visiting Chef from Leela, Mumbai Chef Punarmali was excellent and was what I would have expected from Leela. There were plenty of Non Vegetarian dishes which were curated by the Executive Chef Dharmendra Makwana, who himself has Gujrati roots (and is a meat eating Gujarati). 

STARTERS
 
Moong dal kachori chaat
Fried dough filled with spiced lentils served with yoghurt, mint and sweet chutney
 
Patra
Calocasia leaves layered with gram flour steamed, tempered with mustard and fenugreek seeds served with tamarind chutney
 
Palak cheese dry fruits Na Samosa
Deep fried triangular pockets with a filling of spinach, cheese and dry fruits
 
Dhokla
Batter of gram flour, rice and urad dal, steamed
served with coriander chutney
 

Non vegetarian Starters
 
Lamb masur
Home style spiced lamb mince custard topped with cardamom almond slivers & saffron
 
Taleli Machi
Pan fried cilantro green chili crusted seabass fillet
 
Seekhali murgh na mamna
Spiced minced chicken ball cooked in tandoor served with kachumber salad
 
Taleli Narsinga
Crisp fried chili spiced calamari

The Main Course
 
Paya curry
Braised Lamb trotters with fresh masala & whole spices
 
Matla murgh
Chicken cooked in traditional Gujarati style
 
Macchi masala
Fresh seabass fillet tomato garlic red chili gravy
 
Prawn coriander curry
Prawns simmered in gravy of tomato garlic, chili, and coriander & garam masala
 
Gujarati  Kadhi
Mix of gram flour, and buttermilk tempered
With mustard and cumin seeds
 
Khati meethi  Daal
A sweet and sour lentils tempered with mustard seeds, curry leaves, drychili & asafoetida
 
Oondhiyu
A melange of vegetables with lentils
A classic preparation from the Gujarati gharana
 
Besan ki chakki batani nu shaak
Gujarati home-style green peas curry with gram flour dumpling
 
Gawar phalli
Cluster beans with carom seeds & spices

Kamal kakari nu shaak
Lotus stems tempered with cloves, curry leaves, cinnamon and cooked in onion tomato masala
 
Gujarati  Kadhi
Mix of gram flour, and buttermilk tempered
With mustard and cumin seeds
 
These were served with 

• Bajre ki Roti,
• Bhakri,
• Thepla
• Puri

 
 
Rajwadi khichadi
Rice cooked with vegetables and dry fruits

The festival is open for dinner and is on till the 13th February, 2017.

The menu is priced at Rs 3500 plus taxes

Address:
The Leela Palace, Adyar Seaface, 
M.R.C Nagar, Chennai - 600028
Location: Lower Lobby
Reservations: +91 44 33661234

Cafe Mercara Express in the all Day diner at the ITC Grand Chola. It is the ITCGC version of the 'Pavillion' brand of the 24 Hour coffee shops at all the ITC hotels Pan India. The ITC has done a reboot of the Pavillion menu pan India and We sampled some of the new offerings in the Menu.

The underlying concept has been very obviously to provide more  'healthy options' in the menu and as pointed out by the chefs the concept they have worked on is "Carefully Selected and Mindfully prepared"

We started the afternoon with the Fresh Juices which were served in 'Short glasses' which were labelled 'Pavillion Pure'

1. Cleanser :  a mixture of Beetroot, Watermelon and Mint
2. De toxifier : A mixture of carrot, apple and ginger
3. 'From scratch Refresher': B natural Jamun and Mint muddle, which boosts immunity and bone strength.

Healthy Breakfast menu
​
Tulsi seed and Indian summer fruit Muesli, served with orange cinnamon yoghurt. This basically consisted of a glass jar filled with rich Orange Cinnamo yoghurt , populated with swollen tulsi seeds and topped with fresh seasonal cut fruits.
The dish was a perfect 'Indianized' Mueselli 

Soup

Carrot and Coconut puree soup which was served on to a bowl of carrot paper and Basil Croutons

The Bread:

Crusty bread with a 'Green Godess' house dip: The bread was literally reeking of 'Health' being made of Multiple grains of Amaranth, Wheat and Rye.
The Green Godess dip consisted of Mint, relsih, cream cheese , chilly, ginger and bread crunbs.

Salads
Burratta and Beets :  Burratta (An italian fresh cheese which is made of an outer later of Mozarella and consisting of an inner layer of cream cheese) was served in the midst of Roasted Capsicum(s) Sauce and Garnished with Balsamic Vinegar Pearls, Pickled Beetroot, Orange slivers and pine nut were served alongsides fesh green salad.

Mains

Brie en Croute : Brie cheese served in a Croute of Sheeted Puff pastry Served with Asparagus spears, snow peas and wine soaked grape.
Wonderful taste though felt extremely heavy after all the starters.

Chicken Solatado : Peruvian Stir fried Chicken served with fried potatoes and grilled onions with steamed rice.

Desserts

Kulfi Falooda:  A stick of malai Kulfi served in a Jar of Rabdi with Tulsi seeds, served with Pomegranate glaze and pistachio soil served with a syringe of strawberry syrup. The dish tasted as good as it looked.

Rasberry Sorbet along with Milk chocholate parfait with darjeeling tea namelak

The Menu is extensive and has different sections for various Cruisines to cater to the diverse clientele staying at the property. There has been a very concious choice by the chefs to inculcate healthy recipes, source locally available food and follow theer guiding principle of 'Responsible Luxury' by following the princeple of 'Chose Wisely' along with WWF.

Guest Post by Aishwarya Menon
However much I like to call myself a foodie, the idea of trying new things is always exciting but also a little daunting. The opportunity to try authentic Japanese food a few months ago made by Chef Ashish Singh and his team at Pan Asian, triggered my curiosity but also made me a little sceptical because of the pre conceived notions I had about Japanese food and the nature of the flavours used in its cooking. It turned out that the scepticism was completely unnecessary. The food he made us took us by storm and exceed our expectations. Recently, we had the pleasure of being blown away by his food once again with the “Obento” another ingenious idea of his to take the concept of a Bento box and convert it into a fine dining masterpiece.

To start with, a Bento box is essentially a single-portion takeout or home-packed meal common in Japanese cuisine. Chef Ashish has taken this concept and created a Bento box which come with 6 broad components for both Vegetarians and Non- vegetarians alike. We both had the non veg obento but one was a little different from the other, because of our differing tastes. What impressed me the most was the flexibility of the menu. Chef Ashish explained to us about how he did not want to limit the variety but rather, eliminate the rigidity of a traditional menu and accommodate different tastes.

The Bentos served at the Pan Asian Consist of six elements

ZENSAI : Assorted Appetizers

SASHIMI : Palette of Premium and Select seafood with fresh Wasabi
SUSHI (for vegetarians) : Imari Sushi and California Aramaki with fresh Wasabi

YAKIMONO
Grilled Fish and meat for the Non Vegetarians
Grilled Mushroom and Asparagus for the Vegetarians

GYOZA
Pan fried Chicken Dumplings 
Pan Fried Soybean and Quinoa Dumplings (for the vegetarians)

TEMPURA
Deep fried Seafood and Vegetables
Deep fried Vegetables

CHIRASHI
Sushi Rice Topped with Seafood accompanied by Endamame Truffle soup

YASAI YAKI MESH 
Fried rice with vegetables served with Endamame truffle soup (for the vegetarians)

OR

YAKI UDON
Stir fry Udon noodles with either Chicken or Greens

DESSERT
Matcha Raisin Ice cream with Valhrona Chocolate

The Verdict

The food in itself was (needless to say) spectacular. What adds to this, other than the chef’s skills is the sourcing of the ingredients and how much care is taken in terms of making sure that the ingredients are of best quality. Right from the Wasabi to the pork (which was incidentally sourced from Holland) to the Chilean Sea Bass, Chef Ashish makes sure that he uses the best and most fresh ingredients possible.

This particular “Obento” will be served till the end of this week ONLY (though it may come on to the regular menu in some form ).

Although a lot of people hesitate when it comes to Japanese food or authentic Asian food in general, this Obento is a good start to the Japanese food journey.
​
The Vegetarian Bento is priced at 2650 + taxes
The Non Vegetarian Bento is priced at 3000 + taxes

I had heard about Chef Mujeeb-ur-Rehman a lot and had missed a couple of food festivals curated by him earlier in Chennai. Chef Mujeeb is a descendant of Khansamas of the Wajid Ali Shah’s era  and is apparently well versed with the nuances of awadhi and Lucknowi cooking styles having undergone four years of rigorous training under the guidance of the siblings of the Royal Khansamas of Nawabs. (He is incidentally the go to name for most of the top industrialists and films tars in India for catering to their private parties )

The Dining room, the all day diner at Park Hyatt Chennai is hosting a Lucknowi food festival for a week. I was fortunate enough to have a rare lighter day at my practice and zipped my way to Park Hyatt to sample very few dishes which will be part of the festival and have a chat with Chef Mujeeb.

I have documented the dishes with a brief description below.

STARTERS

VERDICT

Another festival which was definitely worth the wait. The flavours were definitely very authentic. Having had a long chat with the chef I did understand a lot of the intricacies and nuances that went into the cuisine. The Potato in the 'Chowk ki Tikki' was hand grated by his team for instance. The spices were obviously carried by him and freshly ground and mixed. It becomes fairly obvious why Chef Mujeeb and his team are sought after all over the country for his particular speciality. 

If you are looking to savour some authentic Lucknowi/Awadhi flavours, Park Hyatt has the festival on toll the 23rd of October.

Time: 12:00 P.M. to 3:30 P.M. and 7:30 P.M. – 11:00 P.M.
Venue: The Dining Room, Park Hyatt Chennai
Price: INR 1250 plus taxes for lunch and INR 1450 plus taxes for dinner  
Style: Buffet
They do have a special Al a carte menu for guests who would not want to opt for the buffet.

When you are invited to a ‘Delhi Food Festival’ from the Gateway hotel in Chennai, with the invite stressing on serving authentic Steet food from ‘Chandni Chowk to Jama Masjid’ you tend to approach it with a bit of skepticism. I have spent the early part of my life in Delhi and have been making periodic visits to Delhi and hence am fairly familiar with the authentic street food scene in Delhi.
 
The Festival special menu is being served at the all day Diner Buzz (But only Dinner). This was my first Visit to Gateway, Chennai since I seldom have a reason to be in this part of town. I have heard good things about the Gateway from my fellow food bloggers and I was looking forward to the dinner.
 
We were introduced to the Executive Chef Meril. The Chef and the General Manager of the hotel gave us a brief introduction of the festival and then the parade of ‘Starters’ started. It was then that my Skepticism turned to absolute delight as one by one they were able to nail the ‘Authentic’ taste of the Delhi Street food. We had dishes named ‘Gupta Burger’, ‘Rahul Ande’ 'Biswaroop Chaat' etc and trust me they do actually exist (have attached some photos at the end of the blog.
 
I have not made an attempt to describe each item on the menu as most of them are familiar to most people. I have visually documented the dinner.

Welcome Drink
Angoor Sherbet
Malai Lassi

Chat counter
Samosa Chaat / Palak Kachori with Subzi
Bishan swaroop chaat (fruit chaat) / Aloo tikki / Veg Pakode
 Golgappe (served with variety of flavored water)
 Amritsari kulcha with chole / Chole Bhature

Live stations
 
Kadi Chawal  
Murgh Tikka Roll
Lamb Seekh kebab rolls 
Gupta Burger counter 
Rahul Anda counter

Mains
Murgh Aloo Dum Wali Biryani
Rara Gosht  
Ajwani Fish Tikka Masala
Murgh korma 
Gosht Kalia
Bharwan Tinda Masala
Chui mui kofta /
Dal Sultani
​Navaratna Khorma 

Dessert counter
Rabdi Falooda
Jelabi 
Teel wali Kulfi 
Phirni

The Verdict

Everything from the Welcome Drink to the Desserts hit the right spot. Its very rarely that I have come across a food festival buffet where there has not been a single dish that had failed to impress.

The Gateway at OMR is a hidden gem (atleast for most of us in Central and North Chennai) and this is a festival that is definitely worth a visit. 

(Note to Myself: I should keep my eyes open for other culinary events here...)

The fest is on till September 30  |  Dinner buffet  |  INR 1200 plus taxes  |  For more details and reservations contact +91 44 6680 2500

Post Script

These Places DO EXIST !!!

Chapter 1 : The Dimsums
​“We serve authentic ‘Dumplings’..while most of the others serve ‘Momos” proclaimed Chef Dharmen Makawana the Executive Chef of Leela Palace. I was there at the ‘XO China’ for the ‘Seafood by the Bay’ festival which was curated by Chef Makwana along with Chef Soon.
 
The dumplings did indeed set the tone for the evening. The first one being the Lobster and Asparagus dimsum infused with with truffle oil drops  followed by another innovative dumpling which was shaped like little fish filled with a crab and prawn which was served floating in Laksa paste. The combination was mouthwatering and in some ways was the reflection of the culinary roots of the Chefs from Singapore and Malaysia respectively. The relatively bland taste of the steamed crab and prawns were enhanced with the ingredients of the Laksa like the dried chillies, lemon grass, ginger, prawns, galagal amongst other ingredients.
 
We were served a third dumpling which was innovative in the presentation ‘Chilean Sea bass’ which was wrapped in Kunafa pastry from Egypt and served with the greenish Wasabi Mayonnaise. I noticed that here again there was a throwback to the ‘Egyptian’ roots of the Chef Makwana with him having spent considerable time there.
 

Chapter 2: The Appetizers

We were then Served the two Appetizers which were the

• Crispy soft shell crab in dark soya garlic and onion sauce
• Lotus Seafood fritter with Piquant sauce.

I was very surprised with the width of the lotus stem and discovered that the lotus stems were not sourced locally but were imported, though the crabs were sourced locally.
 

​Chapter 3 : The Soup

The Lobster wanton soup with Morel Mushrooms and Mustard root. The soups are usually the silent non descript players in a meal, but this particular clear soup was definitely 'different' in a nice way, in both the ingredients and the taste. While the lobster Wanton is passe, the Morel mushroom reflected the 'opulence' of the hotel and the restaurant and the mustard root lent the soup the characteristic pungent sour taste.

Chapter 4 : Main Course

• Steamed crab meat with egg white sauce. The preparation was interesting in that the mixture of the crab meat and egg white were served in the Crab shell and garnished with Roe on top.

• Crispy ‘Catch of the day’ served  with Laksa Sause..The presentation and the taste was just fabulous. You just cant go wrong with freshly prepared Laksa.

• Wok Fried Butter Prawns served with Garlic sauce. After tasting the prawns, the first thing I noticed that the butter was a lot more creamier than what we usually encounter. The chef clarified that the butter used for the dish is imported from Franc which gives the  dish the absolute creaminess of the butter

 
The last of the main was the absolute show stopper,

• The Singapore styled chilly  crab’ which was served with Mantao Bun. I am not sure wether it was my ‘indianized’ palate which was craving for something spacy after the steamed crab and the butter crab, but this dish just hit the perfect spot. And a note to the readers : If you have to enjoy the Gigantic Crabs you will have to get your hands messy and use both of them.

We were finally served the Wok Fried Singapore style seafood rice and stick noodle..I was pretty much stuffed by then and did not have space for more and hence just had a spoonful.

The Verdict

The Leela Palace has a distinct disadvantage amongst most of the other five star properties in Chennai in that the location of the hotel does not permit it to be visible while commuting around it Chennai. While it does have the most stunning views amongst any hotel property in Chennai, it does run the risk of the 'Out of sight : Out of mind' syndrome. I should admit that it was the case for me too, until I started doing my surgeries (Yes I do have a day job as an Orthopedic and Sports medicine surgeon ) at the Apollo Spectra hospital across the road.

After this meal I have to accept that Leela definitely serves one of the best Chinese Cuisines in Chennai if not in the country itself. The ambiance, service and the taste was exquisite and a diner cannot ask for more.

The Seafood Festival is on till the 11th September.
Open for dinner only at China XO
For reservations, contact, +91 44 33661234

I have been staying in Alwarpet, which is sort of the epicenter of the Korean settlement in Chennai (Outside of Sriperumbudur of course). Which also means that I have always been surrounded by Korean restaurants over the last decade and a half (they seem to spring up all of a sudden and then close as suddenly too ). I remember having first tasted Korean Cuisine in Chennai at ‘Korea House’ (closed now) and then frequenting the other restaurants.
 
Going into the Korean Restaurants itself was an experience in itself in Chennai as 90 percent of the staff were nearly always Korean and the same ratio carried over to the patrons in the restaurants as well. There was also always Beer and Soju (The famous Korean spirit) available to the Korean diners and if you went in late a whole bunch of them would pretty much be drunk and singing. It is as close to being in South Korea as I could get. Over the years after a lot of trial and error I realized that the safest option whenever I went to a Korean restaurant was the Bulgogi along with Kimchi and the other sides.
 
 
The ‘Korean food festival’ in Hilton was thus something I did not want to miss out as I had not been to a Korean restaurant for a while and was missing the taste of korea.
 
The Festival was held at ‘Vasco’ at Hilton Chennai. Though I have been to Hilton earlier, this was the first time I had been to Vascos. The décor was done up with Korean Motiffs and flags and two pretty hostesses dressed in traditional Korean ‘Hanbock’ , (Jeogiri and Chima).
 
The Hilton has flown in their Chef from Millneum Seaoul Hilton, Jun Yeon Kim to curate the festival along with the Executive Chef from Hilton, Chef Acchal.
 
The following dishes were served on the day we were dining there..

Soup

• Pumpkin Porridge,
• Beef and turnip soup

 
Salads

• Acoron jelly with vegetable salad
• Platy Coden Salad
• Pumpkin Green Salad
• Turnip Salad
• Beef Tartar
• Top shell salad
• Shrimp with Pine nut Salad
• Jelly fish with Shrimp salad

 
Starters

• Sea weed Porridge
• Bean Cord Soup

 
Main Course

• Grilled Chicken Leg (‘Dak Yangnyeom Gooi’)
• Grilled Sea Eel  (Mero Gooi)
• Braised Beef Short rib (Galbi)
• Bean Curd
• Vegetable Piccata
• Moong bean Piccata

 
Rice and Noodles

• Vegetable Rice
• Sauté Glass noodles with vegetable

My observations on the Evening
 
In the Korean babeque lineup there are two stars: Kalbi (short ribs) & Bulgogi (thin slices of rib-eye). The marinated Kalbi gets thrown on the super-hot BBQ grill and the Bulgogi is cooked at the table on a powered grill.
 
I Love them both. Unlike other Barbeques, the Koreans love to marinate their beef for a very very long time.
 
The Grilled Lamb tastes Nearly as good as the Grilled Beef.
 
The Korean spices are very unique and different from the traditional indian spices and it does take some getting used to!! I am still NOT there yet !!
 
Do visit this festival to get an authentic taste of Korea, being a buffet you can taste tiny portions and decide whether your palate appreciates those specific type of preparations.
 
The FESTIVAL is Value for Money in my opinion for the sheer number of Barbeque items on the menu and if you like your Meat grilled you should not miss this festival. 

The Festival is on till the 26th of August at Vasco's, Hilton Chennai for Dinner only priced at a little over Rs. 2000 inclusive of taxes.

The invitation to this Food Festival had 'Royal' Awadhi food written all over it. I knew that Hazrathganj boasted of some of the best Kebabs in Lucknow and this is one feast I definitely did not want to miss.

I have been a great fan of the Food Festivals of the ITC for the effort they take to recreate authentic recipes as part of the 'Pop Up' festivals.

The cornerstone of this festival were the Kebabs. Each Kebab outdid the other. The meat and fish based kebabs were outstanding, but the Vegetarian Kebabs were even better still.

The evening started with some 'Thandai' which was rich with dry fruits and then Rose Sherbat.

This was followed by two soups 
The 'Yakhni Shorba' & the Vegetarian 'Badam Shorba'

​The Kebab Festival followed with the following Kebabs :

1. Galouti Kebab,
2. Kate masale ki macchi,
3. Murgh ke pannche,
4. Shammi kebab,
5. Boti Kebab
6. Gurda Keema
7. Nimona kebab (green peas),
8. Kumra ke kebab (pumpkin) (which was the show stopper literally )

​The mains
1. Gosht nehari,
2. Murgh rizala,
​3. Mahi sarson,
4 Haleem,
5 Paneer dum anari,
6 Baghare baingan,
7 Dum ki gucchi,
8. dal haryali

Breads
1. Sheermal,
2. Warki paratha,
3. Bakatkhani,
​4. Kulcha

Rice fare1. Gosht dum biryani,
2. gucchi aur mutter ka pulao
Guchi : is the hindi name for 'Morel' mushrooms that grow in the Himalayas. They are one of the most expensive foods available in the country and cost upto 1500Rs for 100 gms.

The Verdict

An outstanding fare with mouth watering Kebabs and some unique sumptuous main dishes which is an experience in itself for someone based in this part of the country.

If you are a Kebab lover , this is a Unique 'must visit' event priced at 2250 + taxes for dinner only till the 31st of July at the 'Madras Pavilion' at ITC Grand Chola.