Ceylon Continental will offer a culinary extravaganza at the Hyderabadi Food Festival, within the royal Mogul-inspired ambience of the Tandoor restaurant, from 17 to 22 May from 7.00pm to 11.30pm.
Food enthusiasts will be treated to a broad tasting of Indian cuisine and veritable options of soup, rice and curry, and desserts amidst an environment enhanced by the sounds of the Oriental band Prathiba, a regular attraction found at the Tandoor.
The menu begins with a simple choice of soups of which Mulligatawny and Palak Shorba are highlighted as some of the unique options.
From then onwards, the Chef’s repertoire flourishes as rice dishes branch out into colourful items such as Hyderabadi Gosht Biriyani, Mutton Koftha Biriyani, and Paneer Pulao. A liberal selection of curries includes Hyderabadi Gosht Masala, Palak Murg, Crabs Fry, Navaratna Khorma and many more.
Vegetarians are not overlooked as further exotic choices include Mashroom Pulao , Green Peas Pulao, Mixed Vegetable Shabnam curry, and Dal Maharani.
Diners may wash down some of these tantalizing flavours with a selection of desserts that include the Shahi Tukra - Hyderabad’s version of bread pudding, Mango Rawadi, and the favourite gulab jamun, the connoiseur’s favourite sweet import, the Hotel said.
‘On the menu are simplistic yet authentic dishes that are designed to give the enthusiast a complete experience, and that much sought-after level of satisfaction. For instance, the Biryani is considered to be the most popular dish within Hyderabadi cuisine, because of the flavour that comes about due to the blending and mingling of its ingredients.
One of the most important facets of embracing Hyderabadi cuisine is using an optimum ratio of spices, necessary in captivating delicate flavours’ Chef Bahadoor said.
Visit www.ceyloncontinental.com for more details. |
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