Old is Newhttps://indianexpress.com/article/cities/chandigarh/old-is-new-2/

Old is New

From 450 types of paranthas to specials from Rajasthan,the weekend menu is tempting.

From 450 types of paranthas to specials from Rajasthan,the weekend menu is tempting.

It’s a meal for every time of the day,occasion and taste. There’s probably nothing more versatile than a parantha and who would know it better than a Punjabi. For all those who find a meal incomplete without a parantha,there’s reason to cheer — Only Paranthas has now opened at City Emporium Mall,Industrial Area,Phase 1. With more than 450 varieties of paranthas,including low-cal ones,Only Paranthas comes to Chandigarh after a successful run in Mumbai,Chhattisgarh and Gujarat. Apart from the usual aloo,gobhi and paneer paranthas,the menu offers unusual fillings like babycorn,mushroom,tomato,onion,spring onion,methi and custom-made paranthas,which are served with black dal,channa,raita,pickle and onion. Chefs have also added an international twist to paranthas,experimenting with Italian and Mexican flavours. You can choose from single-layered or double,tawa or tandoor. The Punjabi hospitality continues with Punjabi thalis and 14 varieties of rice in the section Chawal Di Karamaat. A meal for two is priced between Rs 350 and Rs 450.

Meanwhile,bringing a special spread from the desert state of Rajashtan is Chef Chena Ram,who has worked with the cuisine for more than 21 years. The Rajasthani Food Festival is on at Pride KC Hotel and Spa,Sector 3,Panchkula,and the chef promises new twists to traditional Rajasthani cuisine,made using authentic cooking methods and spices. “We use a generous amount of chillies in the food,along with milk,buttermilk and ghee,which works well for our weather,’’ says Ram.

On the menu are a variety of traditional preparations such as dried lentils and beans from native plants like sangri,both used extensively in Rajasthani dishes. Try delicacies like pakodi and gatte ki sabzi,made with besan,and crisp dal papads. An array of chutneys using coriander,garlic and mint add flavour to the food. Apart from favourites like dal bati churma,there is Rajasthani Piaj Kadhi,spicy Laal Maas,Makki Ki Raab and Murg Ka Soyeta served with rotis and paranthas made with traditional grains. The dessert menu has popular sweets of various regions such as Mawa Kachori of Jodhpur,Rasgullas of Bikaner,Ghevar of Jaipura and Malpuas of Pushkar. The festival is on till March 24 and a meal per head is Rs 800 with taxes.