Oriental Tang

We can go on lamenting absence in the city of specialty food restaurants that serve the Oriental,or we can welcome events such as the Pan Asian festival that opens at Vivanta by Taj from Friday.

Food fest offers invigorating flavours of Indonesia,Malaysia

We can go on lamenting absence in the city of specialty food restaurants that serve the Oriental,or we can welcome events such as the Pan Asian festival that opens at Vivanta by Taj from Friday. Spices,soy,steamed vegetables,seafood and all that seasons or comprises food from Malysia and Indonesia is being served in this fortnight-long festival, offers Chef Nagesh,who toiled with his team for four months to come up with a menu comprising the satays and rendangs (chicken,mutton,prawn) and the usual tofu treats,lobst-ers,squids and shrimps and incorporated some rarities like the Japanese teriyaki and Thai fish cake. To go with the steamy soups,there are interesting starters made of corn,sesame,lotus,shitake and babycorn.

From among the noodles and rice,khimchi fried rice tickles the tastebud with its spicy tang while Phad Thai Kai is flat noodles at its wholesome best. The festival is on at Latitude the newly done up cafe facing the hotel lobby and is a la carte. Desserts comprise a Tropical innovation coconut and date roles and gulkand ice cream,created exclusively for the hotel by the vendor,is irresistible.

We are also introducing in our Mughalai menu some qadeem (time-tested,traditional) recipes,including seasonal saalan (bhindi,arbi),zafrani pulao and wonders like lehsun ki kheer in which you cant deny the hint of garlic,but would enjoy it nevertheless, says Sales Manager Shabahat Husain. From one table in Oudhyana restaurant,you could ask the chef to prepare a recipe of your choice as you know it.

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Indonesia