Radisson Blu Hotel, Ghaziabad beckons you to an extraordinary dining experience of rich Punjabi flavors. Hosted by their Indian restaurant Kama, Chef Vishal impresses with some bold and bright flavours from the pinds of Punjab. Aptly named “Tashan Punjab da” the festival is on from 10th -26th April 2015, only for dinner.
An extensive menu of select Punjabi specialties has been designed with intriguingly named dishes. Start off with the smoked clove flavoured buttermilk Dhuendar Mattha or the cooling Badam Wali Thandai. The Starters include the delectable Bhuttiyan De Kebab. Punjab’s proudcorn mixed with Indian spices for a sombre taste of earthiness.
Khasta kukkad Tangri is a crunchy batter fried chicken drumsticks. The crunch on the chicken is perfectly offset with the juicy tender chicken inside. Add the fiery masalas on the top and you got a firebrand on your plate.
The Tandoori Jalpari is a whole marinated Pomfret cooked in clay oven. The Amritsari Paneer Pakore have a thin crispy layer outside with the homliness of the freshly squeezed cottage cheese inside.
Main course includes Aloo Amritsari Vadi(potato and lentils cooked with onion and tomato gravy), Kadi Subedarni(curd cooked with gram flour, tempered with coriander seeds)Punjabi Soya Chap Takatakis soya sticks cooked in spicy onion tomato gravy. Murgh Methi Malai is a combination of fresh fenugreek and chicken. The fenugreek doesn’t overpower the chicken but rifles every one of our taste buds on the way down your gullet.
The Gosht Beliram is not a dish for the faint hearted, the fitness freak or the ones on a diet. Fall off the meat lamb cooked in rich almond and onion gravy, the complex interplay of rich flavours on your palate makes you sit back and enjoy every morsel. Accompany your breads with some Langar Wali dal. This is one of those that had been picked from Punjabi homes and put straight on your table. The authenticity of the daal along with it’s simplicity blows your mind away.
End your meal with either the decadent Gulkand Gulab Jamun or the Kesar Kulfi. The hot gulab jamun has an even hotter core of Gulkand. The extreme sweetness of this dish is offset by a dollop of thick rabri. So, every bit that goes into your mouth is not an explosion of artery busting sweetness, but a beautiful marriage of flavours and essences. The Kulfi on the other hand keeps things simple with flavours of saffron wafting up from it.
This April, make Radisson Blu your destination for dinner as their new Punjabi menu “Tashan Punjab Da “treats you to some authentic Punjabi grub along with the omnipresent ghazals.
