Conveniently located , close to DLF Cyber City is the HILTON GARDEN INN ,in Bani Square Gurgoan. GLASS HOUSE is a all day restaurant, also there is a Café O’LAIT, a Bar…POSE at lobby level and another Bar at rooftop named HIVE.
At GLASSHOUSE, the KERALA FOOD FESTIVA is on till 30th July. Exec CHEF ASHOK EAPEN is here from Trivandrum to showcase the authentic delicacies from KERALA. Kerala has a multitude of both Veg and Non veg cuisines. Coconut is widely used in dishes in the form of grated coconut and coconut milk.
Some of the delicacies we enjoyed are here as COCONUT UTTAPAM….served with fresh coconut chutney, SUDEVAN….Raw banana cooked with spiced coconut and curd gravy, VEGETABLE THORAN….Stir fried veggies with grated coconut, MANGO PACHODI….Raw mangoes steeped in spiced butter milk, was good to taste. ULLI THEEYAL….Pearl onions cooked with roasted coconut gravy with jiggery & tamarind was sweet and tangy.
PRAWN MOILEE….Prawn in curry made with coconut cream and turmeric. MUTTON BROWN STEW….here mutton was cooked in spiced coconut sauce. SYRIAN CHICKEN ROAST…..It’s a Syrian Christian dish, the pot roasted chicken was cooked & simmered in shallots masala....
SEMIYA PAYASAM….is more like North Indian dessert…Vermicelli cooked with milk, ghee & dry nuts. PAZHAM NIRACHATHU…. It is sweet stuffing of nuts & coconut in ripe banana. MALABAR HALWA….very delicious halwa made with refined flour, jiggery, ghee & nuts, a CALICUT’s Speciality.
EXEC CHEF ASHOK EAPEN, Marketing Manager.. RAJAT MALHOTRA, GM.. MANISH GARG, EXEC CHEF …VIKAS PANT with their dedicated team ….ready to take you to relish special cuisine, so hurry up before it’s too late…..few days left….
EXEC CHEF ASHOK EAPEN, Marketing Manager.. RAJAT MALHOTRA, GM.. MANISH GARG, EXEC CHEF …VIKAS PANT with their dedicated team ….ready to take you to relish special cuisine, so hurry up before it’s too late…..few days left….
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