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this week 4 unusual culinary experiences

this week 4 unusual culinary experiences

Here are some suggestions for food lovers to explore and enjoy as the rains bring their bounty to North India: from a human-sized Ganesha idol made of mawa to a food festival celebrating the culinary heritage of Bihar, and from showcasing Burmese delights on the menu to celebrating continental fare.

Wyndham’s Ramada Central Gurgaon: The Ramada Gurugram Executive Chef Manoj Rawat and Sushma Kumari present “Bhoj,” a celebration of the skill of Bihari cooking and the community that cherishes these age-old customs. “Bhoj” means feast in Bihar, and the culinary festival combines traditional recipes with a wide range of flavors that characterize Bihari cuisine. In order to provide food enthusiasts with a pleasurable experience, home chef Sushma hopes to revive and popularize these authentic delicacies. Every item served at this distinctive pop-up at Ramada,

Gurgaon, from the delicious litti chokha to the sweet treat of makhana kheer, and from the succulent mutton curry to the genuine choora matar, conveys the tale of the region’s rich cultural diversity. The menu showcases the state’s rich culinary history, and the meal is presented in traditional pattals. September 12th, 13th, and 14th are the dates of the festival.

Burma Burma, NCRIn honor of its tenth anniversary, Burma Burma has introduced special menu with mouthwatering Burmese fare from Yangon’s busy streets to the highland regions of Kachin. For vegetarians who are sick of the typical paneer and soya chaap, Burma Burma is popular because of its inventive vegetarian cuisine and outstanding service. Delicious additions to the anniversary menu include Mont Let Saung, Split Gill Mushroom Rice, Siman Thoke (Steamed Rice Tofu Salad), Highway Meal Parcel, Monk’s Meal or Kho Poong with Pebok Chet, Durian Float, and Burmese Milk Tea Cheesecake.

Corbett’s Taj Corbett Resort Spa: This weekend, Taj is having special Ganesh Chaturthi activities, so consider driving to Corbett. The crew is honoring the elephant-headed God with distinctive culinary creation, guided by General Manager Ajay Sharma and Executive Chef Bidyut Saha. The cooks at the resort have painstakingly constructed massive 4-foot Ganesh idol made solely of mawa, decadent and rich Indian dessert. This magnificent work of art is proof of the culinary team’s talent and commitment. The four chefs worked meticulously for two days to complete the enormous assignment. The hotel offers festive additions to its normal cuisine, making it great place to celebrate the holiday and take in the surrounding scenery.

Radisson Blu, Kaushambi, Delhi NCR: Rooftop—The View is positioned as a prominent culinary destination in Delhi NCR thanks to the “Purvanchal Express” food festival, which pays homage to the diverse cuisine of Eastern Uttar Pradesh. The festival improves the dining experience by emphasizing menu variety. With both vegetarian and non-vegetarian treats, the culinary team has created a special menu that includes classic dishes like Nihari Gosht, Tunday Kebab, Kakori Kebab, Awadhi Biryani, Litti Chokha, and Champaran Meat.

Guppy, New Delhi: Head Chef Saurabh Sharan’s specially crafted menu is part of the lively and fun month-long celebration marking Guppy’s 11th anniversary as a member of the Olive Group of Restaurants. As starters, guests can savor the Chilli Brie Tempura, Enoki Mushroom Tempura, and Exotic Fruit & Greens Salad. The menu’s main courses include Grilled Fish in Goma Lemon, Miso Chicken Stew, and Crispy Scallop & Spicy Cod Roe. Fans of ramen have a choice between Kimchi Pork Ramen and Vegetable Garlic Ramen. In addition, the restaurant serves a variety of recently created dessert cocktails, like Berry Berry Rosy and Oh So Vanilla, that are sure to satisfy dessert lovers and cocktail connoisseurs equally.

 

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