After Gudi Padwa,Pune is set to celebrate the festival of Punjab Baisakhi
It is that time of the year when foodies from all around the country celebrate the harvest season. Baisakhi,or the festival celebrated by farmers for a good harvest season,is famous by different names in various parts of the country Rongali Bihu in Assam,Naba Barsha or Pohela Boishakh in West Bengal and Tripura,Vishu in Kerala,Pongal in Tamil Nadu,Bikhu or Bikhauti in the Kumaon region of Uttarakhand and Maha Vishuva Sankranti or Pana Sankranti in Orissa the season is celebrated in the spirit of good food,entertainment and well-being.
Food lovers in Pune will be spoiled for choice with the authentic Baisakhi specialties on offer at various places. Over the weekend,Tiger Trail at Royal Orchid will serve Chuza makhani,Mahi kofta curry,Paneer lababdar,Sarson da saag,Ludhiyane ka baigan bharta,Rajma resmisa and Dal Makhani. Its Baisakhi food festival will be held from April 13 to 21. Along with food,there will also be live ghazals to add spring to the foodies step. A buffet spread with the perfect mix of spices and flavour and ambience will take you to Punjab as our chef and his team will be very careful about taste buds, says Sujit Kumar Singh,food and beverage manager,Royal Orchid Central,Pune.
During this festive season,foodie Gurneet Singh,who hails from Delhi but has been living in Pune for the last two years,says,Me and my friends like to go out to eat desserts for Baisakhi. We prefer sweet dishes such as Malai kulfi,Falooda,Aam ki kheer,Punjabi pinni,Gajar halwa,Gulab jamun and Rabri.
If one wants the Punjabi ambience as well as food,he should head to Puran Da Dhaba at Shivaji Nagar. Along with gastronomic delights,one can enjoy chudiwala and mehendiwala counters,with Punjabi folk music playing in the background.
At Kangan,The Westin,Koregaon Park,Chef Om Prakash from Westin Gurgaon and Chef Shamsher Ahmed are going to recreate the flavours of Punjab from April 13 to 28. Baisakhi is the joyous occasion where there is a free flow of alcohol and meat as people celebrate the harvest. We have tried to recreate the authentic flavours of Punjab using right spices and traditional methods of cooking, says Ahmed.