The Tangri Murugh and the Malai Murugh in the non-vegetarian section and the sheek kebab and the Paneer Sheek Kabab in the vegetarian items are some of the dishes that are sure to delight the gourmets, say the Chef and the Food & Beverage Executive of the hotel.
THE PLEASANT evening on the rooftop restaurant of the Best Western Germanus Hotel had some surprises in store for the guests.
In place of the regular lay-out of chairs and tables, there was a dhaba, Punjabi style.
The new eating environs and experience was as pleasant as the evening breeze as the managers did their best to impress their guests.
The programme was a trial run for the ensuing Punjabi food festival, titled Dhaba Food Festival, to be held in the hotel from April 12 to 16.
To complete the perfect ambience of a dhaba, food items and beverages were ordered for and served from three thatched roof counters -- specially created for the fest. Out in the open were placed several of wooden cots with knitted coir ropes as is commonly seen in any roadside dhaba in the North.
If the get-up was a perfect visual delight, the visitors were next curious about the tingling Punjabi taste.
Of course, the chef's team had worked hard to retain the delicacies' original taste, as it may be available in the land of five rivers.
Suresh, an employee of a private company and a regular to the restaurant for its
`Tandoor' varieties had to say this about the fare laid out : "The ingredients are in perfect balance. It's been a splendid feast for me".
Echoing the same view, Mr Joseph, said the aroma was over-powering.
"I did not know the hotel was organising such a trial programme preceding the festival. It is a good idea, as both sides will benefit from the experience. And as far as the dishes are concerned, they are simply mouth-watering", he gushed
For Pandian, a college student, who vouches to be a diehard non-vegetarian lover admitted that the vegetarian dishes "fascinated" him.
"This is the first time I am tasting Punjabi dishes, and I have developed an instant liking. The `Aaloo tikka' was simply superb", he said.
The visitors were much impressed and enthused by the "transparent kitchen" as they could see the dishes being prepared.
Claiming his skills in cooking non-vegetarian dishes in South Indian style, Manoj, a software engineer by profession said the festival would be a good learning opportunity for him.
"During my visits to the North, I used to be fascinated by the way `rotis' were rolled out in dhabas. It is always interesting to know the recipes of a different cuisine", he says.
But, many more delicacies will be offered during the festival, says the Chef R. Udaya Soorian and the Food & Beverage Executive L.N. Jasimuddin.
"The Tangri Murugh and the Malai Murugh in the non-vegetarian section and the sheek kebab and the Paneer Sheek Kabab in the vegetarian items are some of the dishes that are sure to delight the gourmets", they say.
"To survive in this competitive world every industry should possess some unique quality. There are many ways in which a hotel can impress its visitors but two crucial factors are the hospitality and the food section.
"Unless, the quality and an exclusive cuisine is offered, customers can not be held on to," says Mr.Vijaya Raghavan, the General Manager, explaining the reason behind the Punjabi food festival. Buoyed by the overwhelming response to Punjabi cuisine during a recent food festival, this separate festival of Punjabi dishes has been planned.
To make it affordable for every segment, the hotel has gone on a price-slashing act.
As a special offer, the hotel has planned to offer a discount of 15 per cent for food bills,which exceed Rs.300.
Send this article to Friends by