8/2/2019 Great Foods

1/1

DC CORRESPONDENT

The Singapore Food Fest is atreat for the foodies who are

making a bee line to the FortuneSelect Manohar at Begumpet to

tickle their palate.Unlike other food fests, suchas, Punjabi, Chinese,

Rajasthani, Kerala and soon, the Singapore Food

Festival comes as abreath of fresh air.However, the menucontains nothingout of the ordinary,

but whatever isserved to you is well

prepared. The fest,under the guidance of

Executive Chef, K.K. Sinha,is currently being celebrated

and will conclude on March 11.

For starters, you can choose frompan fried Szechuan style vegetabledumpling, crispy sesame honeychilli chicken and steam shrimpdumpling, to name a few. The soupsensure an all-time high health quo-tient. You can opt for either a hot orsour chicken with a generous doseof vegetables and legumes, or thetraditional Thai spicy coconutflavoured soup from the availableoptions. The main course containsvarieties like mutton curry, stirfried fish with chilli and basil andspicy fried rice with vegetables.

And no matter how determinedyou are about shedding a few kilos,dont miss the desserts. With deli-cacies like Singapore rolls,Pinacolada fool, rice ball incoconut milk and steamed Chinesesweet cake, the whole experiencepromises to end on a sweet note.

DC CORRESPONDENT

Holi is not only theharvest season; it isalso a time of celebra-

tion. Food has become anintegral part of any Indianfestival but that is not theonly reason children arerejoicing. With most of themhaving an off from school andcollege, the day is surely setfor some rollicking fun.

However, the cuisine part ofthe festival is what attractsthe elders more. This day isnot about going out and buy-

ing a pack of gujias from anearby sweet shop, Holi is atime when homemakers slavein the kitchen and even com-pete to see whos got a betterplate laden with goodies.

Apart fromgujias, which isa must in every North Indianhome, there are papris and

dahi vada that makes onesmouth water too. The intoxi-cating bhang ke vada, thoughgood to taste, not to mentionthe after-effects, should bekept away from children,

says Sneha B., a professionalartist. When asked what hermenu is going to be for thisday, she quickly shoots off alist of names that includes;badam puri, matar karanji,kanji ke vada, cham-chamand lauki burfi.

This day is fun for me

because I have friends fromvarious communities; so I getto have something differentfrom each and every one ofthem. Maharashtrians prefer

puran poli. North Indians

prepare shakarpara.Gujaratis make sweet khichi-di and sweets like kheer,basundi and halwa, saysPreeti Porwal, a working pro-fessional. Apart from the glut-tonous ritual that everybodyfollows, she points out thatthe day also calls for burning

Holika, Apart from thatladies in the house also geearly to perform a puja,adds. Holi this time is especial for entreprenPooja Gurbani. She recegot married and is lookforward to a frenzy of actithis day. We are a Sinfamily, so we are going to up all night to make sw(such as, seero malpuromalpua served withhalwa) that will be readeat the next day, she says

The festival is importanAsheta Suresh, a studenHCU, because they have b

celebrating it for as lonthey can remember. Athe regular sweets, my mer also makes this spe

papad that everybody loforward to, she says.

A glorious riot of coloits now time to be a parthe celebration.

For those of you craving for thescrumptious North Indian food, time tosavour the delicious Holi special TheRangarang Combo and thandai. TheRangarang Combo includes matar

paneer, daal kachori, masala puri, ran-garang pulao, chandrakala and much

more.Mast Kalandar restaurant,Hitec City, Gachibowli and JubileeHills.

Celebrate thefestival ofcolours withvarieties of

gujias like kesargujia (made ofmaida, khoyaand raisins),Long Lata sweet(made of khoya,badam andcloves) chan-drakala, Sindhi

gujia, samosagujia, kaju gujia and other sweets likebadam lauj made from mamra badam

andpista lauj.Bikanervala,Road No. 1 Banjara Hills.

Whats Holi without thandai?Keeping in mind the age-old tradition,Melange at The Golkonda Hotel hascreated a special thandai that promisesto make the celebrations even sweeter.The thandai contains a lot of dry fruitslike watermelon and cantaloupes,poppy seeds, musk melon seedsskinned, badam, pistachio and aniseed.The Golkonda Hotel,Opposite JNTU College, Masab

Tank.

25

HyderabadChroniclepalate pleasures

23Thursday 8 March 2012

festival special

food review

FOODIES: Dont be in the kitchen all day long

No need tosweat now

YUMMY MENU

Traditional food usuallyprepared during Holi aremalpua(flour and sugarsyrup), kesar chawal(fried rice cooked withsaffron), onion bhajia(onions mixed withchickpea flour anddeep fried), thandai(beverage made usingpoppy seeds, rose petals,black peppercorns andleaves of cannabis) andpuran polito name a few.

fun

fact

Its a riot ofCOLOURSHoli brings with it

a craze forcolours and not to

mention thescrumptious food

and sweets

Singapore streetfood festival

LOOKING FORWARD (ClockwisePooja, Asheta and Preeti