Metro Plus
Bangalore
Chennai
Coimbatore
Delhi
Hyderabad
Kochi
Madurai
Mangalore
Puducherry
Tiruchirapalli
Thiruvananthapuram
Vijayawada
Visakhapatnam
Sugar and spice from the dhaba
|
The Punjabi food festival at Residency Tower is worth the experience
|
Photo: S. Gopakumar
As you like it Tangy kebabs and tikkas
Residency Tower has an exclusive ‘Dhaba Floor’ all through the year. But the ongoing Punjabi food festival is much more. Says Sudhan Damu, general manager: “We have a faithful clientele at the dhaba. They wanted some variety and th
at was when we came up with the idea of this food festival.”
The décor is very Punjabi. Low-slung chairs, copper tumblers and beautiful lanterns greet diners. Adding to the ambience is a group of talented artists who fill the air with soulful ghazals. As you enter the rooftop Dhaba, the first thing that catches your eye is the live counter at the extreme end.
Making Rumali roti is an art in itself and one watches in wonder as Chef Mohammad Afsal flings a rumali roti into the air and catches it with great expertise. For kebab and tikka fans, this is paradise. The list seems endless. To name a few, there is the chicken seekh kabab, fish methi kebab and lasson jhal murg.
Veggies are not to despair. Awaiting them is vegetable seekh kebab, spicy alu tikka and many others.
Reasonable prices
The menu is a la carte and prices are reasonable. For instance, a plate of murgh dum biriyani costs Rs. 140 and a plate of Dal Makhini costs Rs. 70. Cooks at the dhaba hail from North India and this explains the authenticity of the food.
The chef’s favourite is the spicy garlic chicken kebab marinated with white pepper, garlic and ginger paste, yogurt and lemon juice.
The smoky charcoal pot produces delicious tikkas and kebabs. You can opt to start with the traditional Punjabi Lassi, sweet or salted. The Dhaba wala Kukkad, which is batter fried chicken cooked in an onion gravy is mouth watering. For lovers of sea food, grilled pomfret priced at Rs. 200 is a good buy. Top it off with desserts such as matka kulfi, gajar ka halwa and phirni.
Says Renjith Kumar, restaurant manger: “Our patrons comprise Malayalis and people from other parts of the country. What is good about people from Kerala is that they are willing to experiment with different kinds of food.”
The festival is on till April 6, from 7.30 p.m. to 11 p.m. The Punjabi Food festival is worth the experience.
MEERA NAIR
Printer friendly
page
Send this article to Friends by
E-Mail
Metro Plus
Bangalore
Chennai
Coimbatore
Delhi
Hyderabad
Kochi
Madurai
Mangalore
Puducherry
Tiruchirapalli
Thiruvananthapuram
Vijayawada
Visakhapatnam
|
