Field Day

At the Taj Chandigarh,where both cricket teams are staying,chefs draw from recipes from both sides of the border.

• Written by EXPRESS FEATURES SERVICE
• March 30, 2011 12:24 AM IST
1 min read

At the Taj Chandigarh,where both cricket teams are staying,chefs draw from recipes from both sides of the border. “No LoC in hospitality between neighbours,” says Taj GM,Anil Malhotra. Dera,the Indian restaurant,has a spread for the Pakistanis — a mix of Lahori,Amritsari and Gujranwala cuisines. He lists mutton tar korma,gilafii kebab,ulte tawa ke paranthe with galouti kebab,amchoori bhindi,subz ka korma,and kafan,a Lahori naan,phirni and kulfi as the hot dishes. There’s also a special and light Chinese menu of steamed chicken,prawns,vegetables in black bean sauce et al for the players. “Low-fat,low-sugar,cooked in olive oil,the instructions are many. And for security reasons,the dishes are tested in a microbiology laboratory and only after the report is passed,are these served to the players,” adds Malhotra

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