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Dig into, gorge and savour

Foodie's delight A melange of flavours await food aficionados at the festival. Photo: Raju V.

After a pause, Aromas, the multi-cuisine restaurant of Quality Inn hotel D.V. Manor, is buzzing again with a melange of flavours.

Inviting food connoisseurs to gorge on generous doses of invigorating bites of biryani at Biryani hi biryani, a fortnight-long food festival kicked off on Friday, the organisers are all set to lead food lovers into a gastronomic expedition.

Putting together and executing close-to 10 menu sets that can please even the most demanding and sophisticated eater, the festival offers an array of delicacies that are said to have stimulated the taste buds of emperors, mainly of the Moghul era. Imagine the joy of chomping on a heavenly combination of the indigenous ulavacharu, an interesting homemade thick brown sauce from horse gram cooked overnight, and natu kodi biryani or gongura mutton biryani.

The occasion goads you to get high on biryani delicacies that are sure to tantalize your senses.

At Aromas, it is not only the raging appetite that makes the food seem so full of flavour and goodness but the way in which it is cooked. No wonder then that the biryani delicacies at the fare do so much to the heart while filling your stomach.

The eclectic array includes Zebunisa murgh biryani, breast of chicken stuffed with chicken mince, cut mirchi chicken biryani, cut mirchi stuffed with grated chicken and blended with biryani, bhuna quail biryani, Rajasthani laal maans ki biryani, a traditional Rajasthani dish, dum machli ki biryani, fish steam cooked on slow fire, chatakdar jhinga biryani, a tangy sweet and sour delicacy, Mehrunisa murgh biryani, chicken breast with filling of mutton mince and much more.

“We want people to come and eat to their heart's content. The cyclic menu sets aimed at change in flavours for frequent visitors will remove the monotony factor,” says Rajesh Berry, vice-president and General Manager of the hotel.

For a perfect start to the epicurean journey, paya ka shorba is a good bet . Once you get started, you realise that this is no time to can your cravings. The aroma of rice cooked with layers of chicken, mutton or dum fish with spices and condiments that add the desired flavour to the delicacy, lifts your spirit.

Vegetarians can dig into makai shimla mirch biryani, corn capsicum mushroom biryani, panchranga paneer biryani, pickled pulp used to make the dish spicy and tangy and cut mirchi paneer biryani, cottage cheese grated, mashed and stuffed in cut mirchi.

The delicious dessert section offers mango payasam, payasam with mango flavour and fruit trifle.

“A series of trials and experimentations preceded the festival. All dishes are moderate to spicy while the sweeter side has been kept at bay keeping in mind the local tastes,” explains Brijesh Thakur, the chief chef of the hotel.

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