Pavilion 75 at Welcom Hotel, Dwarka, is one of the finest properties, located adjacent to the spacious lobby. Pavilion 75 is an all day dining restaurant offering wide variety of Indian & international fare in a spacious & genial ambiance. The Sunday brunch at Pavilion 75 is refreshingly different. It is not only competitively priced, but some of the dishes are so drool worthy that it forces you to drive to Dwarka.
This weekend was not a regular one. Chef Akshay came up with a completely new and innovative menu.”LUCKNOW KE 12 SHAKAHARI GHARANE” – A vegetarian tribute to the city of the nawabs.
When you think of Awadh, the first thing reminds you is Mughlai/Awadhi food (biryani, kababs, etc.). The challenge was to come with something new that dispels the myth around vegetarian food. Here to rescue was Chef Akshay Malhotra and Team who visited the city for research and handpicked vegetarian dishes which have their origination from the Awadhi cuisine.
Food Talks :
Undoubtedly, it’s a feast for vegetarians and it was bit surprising for non vegetarian like me, who enjoyed the vegetarian spread. To celebrate the festival, Chef crafted a customized menu for the buffet which includes
varieties of kababs, biryani, salan, zarda, curries and many varieties of chaat.
‘Dali ganj ke zimikand kabab’: Jimikand (Indian yam) ke kebabs had a crispy exteriors and were tender inside. ‘Makahn torai’ has a creamy textured gravy. The jimikand is not chewy and is served with a decadent gravy, which is a completely new way of relishing this dish.
Aloo chaat was crisp with a topping of sweet & sour chutney and pomegranate garnish that will satisfy your taste buds.
Vegetable Biryani was the show stopper. The subtle flavours of the garam masala, onions and curd were infused in the vegetables. Each bite of the vegetable had the taste, flavour and aroma of the masala as well as the unique taste of the vegetable.
‘Telibagh ke Taftaan’: Taftaan has always been an integral part of the cuisine served in Uttar Pradesh. It is a form of bread, small in shape, made with fermented dough so it was soft that goes well with curries like soya chaap, bharwan karela and urad daal. This is an aristocratic naan with a royal pedigree.
Bharwan Karela was one of the major highlight of the day for us. Stuffed (Bharwa) Karela With Onion Masala is a delicious Lakhnawi recipe served as a side dish with roti or rice. Karela or bitter gourd is definitely not a vegetable that everyone likes. In fact, it stands on the top of the most hated list of vegetables for most of us. But it is an undeniable fact that karela is also one of the most nutritious vegetables that you can eat. Chef Akshay created a masterpiece with karela by using delectable spices and cooking technique which will make it melt in your mouth.
To end the journey on a sweet note, we had the desserts. ‘Jalebi’ was a heavenly treat. It was hot and crisp with the right amount of sweetness, and was overall well balanced.
In a nutshell, the festival is another winner from Chef Akshay. It is indeed a great initiative of connecting us back to our roots. I strongly recommend it to all our readers.
