Review: Amritsari Express

Address: Amritsari Express
South City Mall,
375Prince Anwar Shah Road
Kolkata

One of the most perquisite advantages that the modern era offers us is a Shopping Mall – a place to live up to a shopper’s dream to indulge in an exquisite utopia. Apart from exhibiting the renowned fashion brand chains and bringing the bare necessary living essentials under one roof, the main attraction is always the junctions where the food meets the foodies. The Food court is proliferating with high demand as this one place brings up the flavours from different region, encompassing a diverse array of cultures, countries and cuisines. Recently, after almost a decade, the food court of South City Mall, Kolkata, is refurbished and reopened with new offerings.

Chur Chur Parantha with Dal Makhani and Onion Salad

It’s been just a month and half that not all but few food stalls in the Food Court of South City Mall, Kolkata, have opened. Apart from the well known food joint chains, few stalls strive to partake the regional cuisine of India. One such is Amritsari Express. As the name suggests, there is no need to explain what cuisine is on offer.  They vouch to bring on plate the authentic Punjabi flavours picking up the most praised dishes that a Punjabi cuisine is respected for. The menu offers a plethora of pure vegetarian varieties of Paranthas/ Stuffed Paranthas with lip-smacking sides, Naan and Kulcha platters, Biriyani and rice combos, Flavoured lassis and many more.

Paneer Kulcha

The dishes, we tried, were Chur Chur Parantha along with Dal Makhani and Onion Salad,  Aloo PyaNj Kulcha with Rajama Curry and Onion Salad and Paneer Kulcha with Butter paneer and salad. The ghee slathered Paranthas/Kulchas are well made, very filling, well stuffed and tasty. The curries were silky smooth which were drown out by the flavours of nose prickling aroma. It flooded all my senses with heady froth of perfect blending of all spices that a Punjabi dish called for.

Here I should correct myself a bit. When people question about the authentic taste of a dish belongs to a particular cuisine, it becomes too judgmental. Like here, I have never been to Punjab or can’t vouch that I know exactly how authentically a Punjabi Dal Makhani or Rajma curry should taste. But I really rely on my sensual coherence that has already cooked up the dish in my mind with all the experiences, I have gathered so far. And if my taste bud approves, my heart smiles back with satiation. Here the dishes from Amritsari  Express have made no exception. Really enjoyed their food which are perfect pinch to value money. 

Specially to mention about their flavoured Lassis. Five types of chilled Lassis were served - Mango Lassi, Kesar Lassi, Strawberry Lassi, Rose Lassi and Sweet Lassi. It is so difficult to mention which one tasted better than the other. All were equally tasted good and won over my quenched soul - thick and perfectly balanced.

Happy to mention that Kolkata has one more destination to head ahead to enjoy pure vegetarian Punjabi meal. Food Plazas or Food courts always stay near to my heart. This is one place that you will never get bored trying out the same menu. So many food stalls with so many varieties, will always keep your taste bud changing. A place to succumb yourself with your near ones and let the flavours to seduce you. 
Happy Eating and Happy Blogging.

[Disclaimer: This is not a paid review but an invited on. Whatever experience got plated was served honestly.]

Mumble's Lab - The 1st Liquid Nitrogen Ice Cream Parlour in Kolkata

“The odd coloured egg was shaking uncontrollably. Suddenly it cracked open and out came a cute baby penguin- Mumble! His parents fed him chocolates, oranges & strawberries mixed in milk. He tried all kinds of milk based items and at last stumbled upon ICE-CREAM. Ice Cream had found a permanent spot in his heart ever since.” - Mumble's Lab

I have only seen the usage of liquid nitrogen on screen when it comes to food. For that, I must thank the Master Chef series on television. When I first got an invitation to visit this place where they make ice cream with liquid nitrogen I was pretty excited. They assured that I am going to love every bite of the ice cream that has no cream, no egg. Ahem, No Egg, No Cream!! I puckered my brows for a while with a thought how it would taste? Should I visit? But the food blogger inside me doesn’t want to miss the opportunity to experience a different world of ice cream making. So here I am. 

Mumble’s Lab is the 1^st Ice cream Parlour in Kolkata that is offering liquid nitrogen ice cream. The ambiance is that of a lab with various equipment and Pipes. There are flavours in the form of equations on the walls Inspired by the periodic table. Most of all there is a strong branding of their penguin mascot – Mumble and his story about the origin of Liquid Nitrogen ice cream (LN2). I met the owner Devina Parakh after reaching there and had a quite interesting chat over few flavours of Ice cream. Devina said: “Five years ago, we had our first go at a nitrogen ice cream parlour in London. Ever since we’ve been working on bringing this innovative culinary from back home”. A glimpse of our conversation:

Devina Parakh - the owner

Why the name mumble's lab?

We wanted to give our brand a mascot. We had three options - polar bear, reindeer and penguin, the three animals you generally associate with snow. We figured, a penguin would be cute and we could add colour to the penguin. We named it mumble - after the character mumble from Happy Feet so that it would be easier for people to associate with our mascot. 

What are the Signature flavours that Mumble’s Lab is proud of? 

Ginger honey basil, Orange caramel, Holi special – Thandai, Bournvita et al

Which flavour customers are enjoying?

Apart from our signature flavours the customers are in love with the Nutella with red Velvet / Hazelnut topping. In last two months ,we have sold over thousand scoops of Nutella. Customers are in love with the texture and freshness of the ice cream. We are providing a platform to try their own flavours (our caption - your ice your way) which have been highly appreciated. 

 

Holi special – Thandai. I tried this one and loved it.

What is your Future planning?

We are planning to open new outlets in different parts of the city. We are also moving into catering events and parties. We are also trying to incorporate liquid nitrogen in desserts. We are currently also trying to incorporate milkshakes in our menu. 

Do you run offers/discounts for the Customers?

We keep running offers every now and then. As of now, if a customer checks in on Facebook or likes our page on Instagram we are giving them a free topping. 

 

The signature orange caramel won my heart

Anything you would like to share the people of Kolkata?

Many customers come to Mumble's thinking we are using dry ice and not liquid nitrogen. Most people are not aware of what LN2 is. Liquid nitrogen maintains a temperature of -196 degrees Celsius which is way lower than the coldest place on earth. It is only used to freeze the mixture instantly. The ice cream in itself does not have any liquid nitrogen since it all evaporates. LN2 is tasteless, odourless and colourless. It does not enhance or change the taste of the ice cream in any way. It is not harmful to consume liquid nitrogen ice creams. The liquid nitrogen which we are using is food graded. Also, many customers come to us asking us for fresh fruits in the ice cream. We would like to elaborate on this. Since every scoop is made to order and we cannot guarantee the taste of fresh fruits, hence we are not using fresh fruits in the ice cream. If we did, it would lead to a lot of inconsistency. The USP of our ice creams is:

- Fresh since every scoop is made to Order 

- No cream - we do not use any cream in our ice creams 

- No preservatives - we do not use any preservatives, hence, the ice creams do not have a very long shelf life.

- 100% vegetarian - most people assume that ice cream has egg. Our ice creams do not have any egg. 

- We do not add sugar in most of our ice creams 

- Customers can customise the ice cream the way they like. For instance - In ginger honey basil - if you want it less sweet, and more ginger. While placing the order the customer can request for the same and the ice cream can be customised accordingly. 

In the coming months, we will promote our tagline "your ice your way" where customers can get their ingredients and we can make the ice cream for them. We cannot guarantee the taste, but it would be the first of its kind giving the customers an avenue to try what they like. Also, we are planning to host a recipe competition in the coming month. Wherein, customers can bring their ingredients and try their desired flavours. If they are convinced with the taste, they can leave us the recipe. At the end of the competition, we will work on the flavours according to the recipe provided by the participants with our chef. The winners of the competition will have their recipes on our menu along with their names. And we would be awarding them with a prize. 

Instead of the traditional ice cream parlours which serve a variety of flavours, we decided to start with 9 flavours. We are and would be incorporating new flavours every now and then, giving the customers a reason to come back again and again to try the new exciting flavours or to even stick to their personal favourites. 

Is there any option to take away?

We have not started it yet. We are working on it. So we guess pretty soon we can offer the takeaway option to the customers.

My verdict:

If I am not satisfied enough then I never recommend to my readers to visit so and so eateries. I highly recommend Mumble's Lab. Mainly where you are getting an opportunity to enjoy almost calorie-free ice cream, a guilt-free indulgence. The prices of the ice creams are also very reasonable varies from 120 (INR) to 280 (INR). So go and visit and then please give me your feedback if you liked it or not.

(Disclaimer: I was invited by Thinkquisitive as a guest)

French Weekend at Swissotel, Kolkata

"French cuisine is known for its exquisite taste and presentation and we are proud to present traditional French recipes brought to us from Lyon which is know as the 'gastronomical capital of France'". I am sure that the people of the city will enjoy the dishes."

- Mr.Marco Saxer (General Manager of Swissotel, Kolkata)

 Kolkata Food Bloggers recently got invited at the inauguration of the French Weekend at Cafe Swiss in Swissotel that will continue till 13th July'14 and to taste the exquisite flavours from France to celebrate  the French National Day (celebrated on 14th of July).  As a part of the team Amrita, Vishal and I reached on time to witness the french culinary journey that will keep the impression in our mind forever. Just at the entrance we got struck to see the decor and the huge replica of the World Cup to keep the spirit of the recent sport fever. Warm and cordial greetings from team Swiss made us comfortable and we were served Cranberry cooler and Sparkling wine. When it comes to French Cuisine the concept of the fine dining with its unique delicacies pops up and make you lure. I always admire the quality of food that Swissotel restaurants serve and mainly when they present the food fests picking up different cuisines of the world, they ensure that they should present the authentic taste of the cuisine. Therefore for each Food Fest they bring the specialised and experienced chefs from that particular country. This time the flare from French Cuisine instantly sealed our lips so that we should not talk but eat and eat and eat. 

Most of the delegates were from France and French Consulate. Busy in chitchatting and munching the delectable starters. We were introduced with the GM, Mr. Marco Saxer and was overwhelmed to see his cordial greetings that made us more comfortable. To enrich our knowledge we were introduced with Louise Arnes from Lyon, the Gastronomical Capital of France, who crafted the menu keeping in mind to stick to its authentic taste and to present the traditional dishes from her country. She also shared keeping in mind the local ingredients that  could be found in India, the menu had been designed. Though she wanted to add two more dishes like Red varrine and a dessert, since the ingredients were not available here therefore it got omitted. The key qualities of the food  were: spice less and the usage of the fresh ingredients. So as our journey started of tasting and exchanging the knowledge of French Cuisine and the dishes served that very day.

The starter menu comprised of: Zucchini and Tomato Verrine, Accars (Fish Dumpling), Asparagus and Ham Ballotins, Smoked Salmon and Avocado verrine, Mini Chicekn croquet monsieur and Gourgeres (Cheese Puff). My picks were the Smoked Salmon and Avocado verrine and the Accars (Fish Dumpling). How could I miss the Asparagus and Ham Ballotins and Cheese Puffs too. Smoked Salmon and Avocado verrine was just out of the world. A layer of avocado seasoned mildly with lemon juice and then topped with a layer of sour cream and crowned with the smoked salmon. One need to scoop out the two layers altogether and to take a bit of the salty smoky flavoured salmon. And here you go- I reached directly to the heaven after each bite. The fish Dumpling was the another one hit my palate. Crab meat steamed and topped with some brown sauce made a perfect pairing and after tasting it the balanced flavour did win my heart. So as the Asparagus and Ham Ballotins. All the fresh ingredients and the usage of minimal ingredients made each dish not only exotic but too savoury.

The Main course menu  goes like this: From the Veg section:
 Dauphinois Potato (Potatoes cooked with Cream). Ratatouille, Herb and Cheese Shouffle, Warm Camembert with Wild Mushroon Fricassee and Onion and Leek Tart.
We were recommended by Louise to taste Dauphinois Potato (Potatoes cooked with Cream). That one is one of the famous dishes of her native land. And so it was. Half Boiled Potato got baked with Cream and Cheese made the pair like made in heaven. The creamy bite of the potato coated with Cheese and Cream made the taste nothing but yum. 
When I first watched the movie Ratatouille, I was hooked to create the dish Ratatouille at my kitchen. I made it but never knew what would be the original taste. This was for the first time I tasted and found it not only delectable but exquisitely good in taste. A mild tangy tomato based sauce coated with the vegetables made a succulent bite. Yes it had then become a winner where a meat lover like me complementing a veg dish like this.
Warm Camembert with Wild Mushroon Fricassee was also a dish worth to mention. Mushroom cooked in thick cheesy-nutty gravy made perfect blend of taste. 

The Non-Veg Buffet Spread goes like this:

Lobster Thermidor,Poulet au Vinalgre (Lyon Specialty of vinegar braised chicken, Bouf Bourgulgnon (Tenderloin cooked with red wine), Gigot d'agneau (Roast leg of lamb served with roaste potatoes), Pork Tenderloins with Bacon and Apple Riesling Sauce.

My picks of the day were the Pork Tenderloins with Bacon and Apple Riesling Sauce and the Lobster Thermidor. Fresh Pork slices cooked in diced bacon and Apple Riesling sauce was out of the world. The Pork was perfectly cooked and the freshness of each ingredients made it more delicious. At each bite one will have the tiny diced bacon along with the juicy pork piece.

Lobster Thermidor here got presented in a different way since it was a part of the buffet spread. But none could beat the taste. I have tasted Lobster Thermidor in variuos places. And each time I came up with a different taste. Here too the taste was different but again taste wise it got the full marks.

The non-veg dishes were also winner in its own way. Mainly when you got a chance to taste the authentic and traditional French dishes sitting in your own city of joy, what life needs more.

How could I miss the Breads and the Cheese Truffles that are French Cuisine famous for. The truffles were exceptionally good in taste cheese rolled in nuts/ pesto/coconut flakes. I have never imagined that a cheese truffle would be so tasty. It went perfectly with the assorted breads that was on the spread. The Spread also had the Famous French onion soup and Bouillabaisse (Sea Food Soup served with rouille). I tasted the seafood one. The smell of the seafood was very mild that would make you more prone to go for the second serving and the next. Assorted seafood crunches would give you a mouthful serving with the warm liquid soup pouring down your throat giving an utmost satisfaction to enjoy the delectable dish.

And last but not the least here I come to the Dessert section that is French Cuisine mainly famous for. All the famous French Desserts along with some from other cuisines too were lined up to made us satisfied. We were pretty full then. But who could resist if you have these luring desserts welcoming you. Croquembouche, Matafaim,Paris Breast, Blue Berry Cheese Cake, Lamington, French Apple Tart, French Swiss roll, Creme Brulee, Cherry Clafoutis. Opera Cake, Chocolate Mousse, Sandesh. Ladoo and so on and forth all were presented at one's service. No need to say again the each dessert was a winner. But my pick was the Croquembouche and the Paris Breast. Paris Breast was a kind of choux pastry stuffed with hazelnut sauce. At each bite the oozing chocolaty hazelnut sauce was a heavenly match with choux pastry.

All over my experience was splendid. Mainly loved the way the taste and the presentation of the dishes were taken care of, keeping in mind to give the utmost authentic flavour of the traditional dishes that were crafted in the Buffet Menu for the French Weekend.

For more Pictures pls visit my Facebook Page.

French Weekend at Cafe Swiss is on till 13th July'14.

Price: INR 1600 plus taxes per person for Dinner Buffet. A special Sunday Brunch on 13th July will cost INR 1650 plus taxes per person.

Timings: 7.00pm to 11.00pm 

To know more detail about French Weekend one may call at this no: 033-6626 6666

             

Gala Brunch spread at Durbari, Swissotel, Kolkata

“When you wake up in the morning, Pooh," said Piglet at last, "what's the first thing you say to yourself?"
"What's for breakfast?" said Pooh. "What do you say, Piglet?"
"I say, I wonder what's going to happen exciting today?" said Piglet.
Pooh nodded thoughtfully. "It's the same thing," he said.”

-A.A. Milne

Ah!!! It’s not exactly the same thing happened with me last Sunday and yes there was something very special waited for me us to pair my our breakfast and lunch together. I know you got me. I am talking about Brunch - the concept that is recently evolving in Kolkata. The European concept of brunch has been ceremoniously offered to Kolkata by Swissotel first at their Café Swiss restaurant. Then they moved a step ahead to give it an Indian touch by designing a Sunday Brunch Menu to their famous Indian speciality restaurant Durbari. Kolkata Food Bloggers were exclusively invited to sample the re- launch of the Durbari Sunday Brunch Menu on last Sunday. My soul always does happy dances and taps its feet when it comes to Swissotel. Yes, I love visiting the place (with Friends/Fellow Bloggers & Family) for its elegance and the quality food they serve. Did I mention about their courteous hospitality which makes you feel like home!! This time visiting Durbari was not new for me, but what was new, was the delectable brunch spread on offer.

Durbari itself is famous for offering the North Indian speciality food where you will get the Kashmiri influences as well as the Awadhi. Recently keeping in mind about the Bengali culture and food, Durbari offers some famous Bengali dishes like: Malaikari, Shorshe Machh, Kosha Mangsho. It made us more surprised when Ashish (Restaurant Manager) informed that Durbari is the only one restaurant in Kolkata which serves the famous PANTA BHAT. And the icing on the cake is the Chef’s own touch that incorporates some brilliant fusion dishes to serve. For example picking some from the Brunch menu: Naaza (Na of Naan & Za of Pizza), it's a fusion of Naan and Pizza. The chef deftly made an indianized Pizza, making the base out of  Khameeri roti and topped it with Murgh Tikka, amul cheese and some colourful bell peppers. A smoky flavor steaming out of it would give one a taste of heaven. Or take Murgh Balai Kabab. The name itself  made us all curious what could be the meaning of Balai. On asking Chef Aditya casually shared “Malai kabab tha, to maine iska naam Balai kabab rakh diya” (there is already Malai Kabab, so I kept it Balai Kabab). And  yea you guessed right we all almost rolled over the floor. And this Murgh Balai Kabab was a stuffed chicken breast with onions and

pomegranate. Taste wise I was not able to do much justice to it. Ok let me talk about the menu later on. Coming to the characteristic of the Brunch menu- it is not constant but keeps on changing every week. That means every week there will be uniqueness on the menu and a new taste to lure. Soon after we reached Durbaari, we were greeted by Enakshi Kundu (assistant marketing and communication manager) and Aashish Shaw (restaurant manager) and made us comfortably sit in their private dining area. The culinary journey started then – clicking, tasting, gathering information, giggling on intervals and all we shutter bugs kept on playing the music of our shutters to freeze the beauty of each food in our cameras.

Now let us peep in the Brunch Spread: 

Starters

The special starters will be served on the table. One will get more starter options on the buffet counter too: i.e.Zafrani Paneer Tikka, Dalcha Kebab (Veg) and Achari Tikka, Sarson Mahi Tikka (Non-Veg ).

Dahi Ke Kabab

 This starter was served first. The speciality of this starter is, it is always served cold. Hung curd with some spices got coated with semolina and then got fried was divine. It will tickle one's taste bud with a kind of not so tangy but too tasty paired with the aroma of the fried spices.The perfectly shaped and fried patty could be easily grab for a second serving.

Naaza..I have already talked about it. One of the star dishes for which one can go back again and again.

Murgh Balai Kabab

Gondhoraj Mahi Tikka

Now this one was the star of the day. Tender pieces of  Bhetki Fish delicately marinated with Gondhoraj lime and Kaffir lime, grilled and served to us to so the justice to it.and no need to say each bite made to say only YAM, nothing else.The balanced flavour totally camouflaged the Fishy smell for which Bhetki is famous for. 

The main course/ Buffet Spread

Sarson Mahi Tikka

Achari Tikka

Palak Paneer 

Methi Murgh

2.      The sumptuous  buffet spread will lure you with almost 15 -16 dishes to devour. Starting right from the Soups/Shorbas, Salads, Starters, Main Course and Desserts were all on offer. The main course comprises of  Dal Durbari, Palak paneer, Diwani Handi and Aloo Dhaniawala from the Vegetarian section. Ajwaini Fish Curry and Methi Murgh were from the Non Veg section. Green Peas Pulao was there to compliment the side dishes. I enjoyed thoroughly each of bite of all the dishes. But to be specified Dal Durbari was out of the world. Mainly when we were served the famous Swiss Cheese Naan, both conjugated like made for each other in heaven. Off the Brunch menu Murgh Makhni Andaz and Kumbh Do pyaza were also served to sample the taste. Again they won my heart.

3.       

The dessert counter had a mixture of Indian traditional sweets and pastries along with fresh fruits. Mango Rasmalai, Mihidana and Rabdi were enjoyed unanimously by my fellow bloggers. For me I was so full I had console my appetite with bite size Tiramisu. 

The overall food experience was out of the world and when you have host like Swiss team who would take the utmost care to make you comfortable with their cordial politeness. And don't miss the price on offer. Yes it is just 1000/- plus tax (yes you hear me right!!!!) for the Brunch which is available only on Sunday. 

Durbaari is opened from Tuesday to Sunday between 1900 hrs to 2300 hrs,the restaurant is open for lunch from 12:30 hrs to 15:00 hrs on weekends as well. Mondays are closed.

The taste of Royal cuisine with Chef Imtiaz Qureshi at ITC Sonar, Kolkata

 My impatient soul was feeling like tapping the table to settle down the heart beat and let the rhythm soothe the soul till the exact moment jingles. Being a food addict from my childhood the Chefs are like the Food Gods to me. As much I read about them, I watch them on TV, I get so much inspired to follow their footsteps and to create some magic in my kitchen. And when one gets an opportunity to meet some iconic figure whom you have just thought to meet in your dreams, does life want anything more!!! An invitation to the Kolkata Food Bloggers from ITC Sonar to meet the legendary Chef Imtiaz Qureshi and witness his magical culinary journey with his creations made a dream come true.  I have heard so much about him. The iconic grand master who can transform a veg kabab to taste like a meat, who has magic in his hand, the king of Dum Pukht cuisine and a legend that carries all the anecdotes right from the Mughals' Royal darbar to the recent days. He cooks and weaves stories with each of his creations...He creates royal dishes and spiced it up with the royal lore. 

Then he entered in the double breasted chef's suit, neatly combed silvery lines streaming down with ignorable curls. A heart melting smile was continuously peeping from the masculine aged mustache and a fashionably done beard. He was joined shortly by Chef Zuber Qureshi  and the moment stopped there and took us back to the Nawab’s darbaari kitchen from where his journey with the Dum Pukht cuisine started. In his chaste

Luckhnawi urdu he continued that 'Dum' means 'to breathe in' and 'Pukht' means 'to cook'. The main Dum Pukht cuisine defines as cooking a dish in a clean kitchen where in a deep bottom vessel the dish will be cooked while choking all the steam inside and its own aroma will spice up the whole taste. He kept on picking up each dish from the menu and went on explaining how it got cooked with the anecdotes behind each dish. One such anecdote: “In Arab there was once no water. So people survived only on Dates. And from there I got the idea to use date in my dishes. I used dates in Raan-e-huzoor which nobody can think.”   He also explained that people has become more prone towards healthy and nutritious food;so keeping in mind the modern scenario all the dishes were cooked with very less oil and ghee. And we all became surprised to hear that the Biriyani was cooked with Olive oil. When it comes to meat, there are almost 50 types of different kind of cuts for each meat dish and at the same time the taste depends on choosing the fresh soft meat. We also came to know the sectect about the melt in mouth meat flesh is nothing but slow cooking for at least 7-8 long hours. The food went on filling our plates and the legendary father like man in his 80s kept on moving table to table asking about the dishes and did we figure out what ingredients he had used. He also added that Usage of Sea food is very rare in Mughlai cuisine but he has added since keeping in mind the choices of the present taste buds.

Soon after we were joined by the whiskey connoisseur Mr Sandeep Arora who educated us that whiskey could be very well get paired with food. He talked about the famous brand of scotch whiskey Royal Salute 21YO which is 21 years old. He called it ‘Royal Challenge’ as it is a marriage between royal cuisine and royal whiskey.

Let us now have some glimpses on royal dishes crafted in the menu:

My take of the day were- Raan-e-huzoor, Jhinga Qureshi, Dudhiya Biryani and Desi murgh ishtew.

KABABS:

Raan- e- huzoor: Baby Lamb Legs cooked on the dum with a thick Date sauce, embellished with walnut and almonds.

Jhinga Qureshi: Named after the legnedary Chef it is a puff pastry covered Jumbo Prawn, stuffed with dried apricot and cheese.

QORMA, QALIYA,SALAN

Samundari Ratan: Soft Marbles of fresh crabmeat, simmered in a delicate fenugreek flavoured gravy. 

Koh- E- Avadh: Chef's recipe of qorma of elegantly exposed lamb shanks, dum cooked in their own cardamom tinged juices and marrow, finished with saffron

Desi Murgh ishtew is also served under this head. This ishtew is totally difffernt what we ussually make at home. Country chicken braised over slow burning fire, with onions, black pepper, yoghurt and other spices.

Dal Badami was served too..

NAAN

Naan-e Bah Khummach, Mugtha Paratha and Roomali Roti was served to relish with the qormas.

BIRYANI

Dudhiya Biryani: tender lamb morsels, cooked on Dun with Aromatic Basmati rice. To enhance the taste and to keep it healthy Milk and Olive oil are used.

MEETHA

Sahi Tukda (a dessert of saffrom rabri, spread on a slice of syrup soaked homemade bread) and Lab-e Mashooq (Frozen dessert of reduced milk scented with orange)

And last but not the least the Sahi Paan was served to draw an ending line to the royal treat.
Apart from all the Non-veg dishes a royal Veg spread is also available on the menu.

The Signature Collection can be enjoyed at the Eden Pavilion from 22nd June to 30th June as a part of the dinner buffet (7.30-11.45 pm) at INR 1850 plus taxes.

And a set menu of five courses paired with Roysl Salute, one can go for Royal Repast at Dum Pukht that is only available for dinner from 22nd June onwards at the price of INR 6500 plus tax.

For more photographs please visit HERE.