CAFE On 3 at Holiday Inn, Mayur Vihar is celebrating KOSHUR SAAL, a Kashmiri Pandit's Food Fest from 16th Feb to 24th Feb, 2018 with special curated menu by Home Chef Rajni Jinsi

Once again the home chef Rajani Jinsi is back with the sumptuous meal from Kashmiri Pandit’s Delicacies  i.e. KOSHUR SAAL, the Kashmiri Food Fest where the food is rich in flavors and somewhat mild in taste. The Fest is on from 16^th Feb to 24^th Feb, 2018 at Café On 3, Holiday Inn, Mayur Vihar and it is on for dinner time at Rs 1799 plus taxes. 

Rajani Jinsi has curated the menu which includes the authentic delicacies from Kashmir. It is commendable that without Onion, Garlic, Tomatoes, the food is as tasty as we North Indians are used to have food with all these. Maximum use of Yoghurt and Milk along with spices like Cinnamon, Cardamom, Clove,… is done to cook food. Earlier Pure Ghee was used extensively, whereas now a days, Mustard Oil is used for cooking, and also with very less use of Dry Fruits, the food is not heavy. In Kashmir, Rice is a staple food with variety of Meat and Veg delicacies and the Breads like Bakarkhani, Girda, Katlam are generally served with SHEER CHAI.

Started the evening with KABARGAH…….Braised Lamb Chop done with Milk and Saffron and was served with MODUR POLAV…..Sweet Rice Pilaf with dry fruits and Walnut chutney……surprised to see  the combination which is a tradition there to be served like this and truly enjoyed it. TALITH GADH……Fried fish with mild spices was crisp. NADRU MONJI…..fried flat Lotus Stem Patties served with MUJH CHETIN i.e Radish Chutney. TSAMAN PAKODE…..Paneer pakode done with rice flour which makes them crisp.

MATS GUND, MURG YAKHANI, MUJH GADHL, YODUR CHAMAN….Lamb, Chicken, Fish, Cheese  delicacies for the main course were just awesome done with yoghurt, milk and  mild spices for the gravy.  CHOEK WANGAN…..tangy tamarind gravy is used here for Egg Plant and was delicious. NADUR YAKHN…..Lotus Stem done on yoghurt gravy. The famous DAMA OLUV….Dama Aloo and HAAK SAAG…..traditional green leaves with curry. Each and every dish has distinct taste and flavor.

FIRUN….Rice done with milk was delicious, SHUFTA….Dry Fruits with Honey and Saffron, simple yet mouth watering.

KEHWAH…. the traditional tea, a must have after the meal where you tend to eat more with so much of variety

MELANGE RESTAURANT at The PLLAZIO HOTEL, Sector 29, Gurugram is a multi cuisine restaurant with hundred and fifty covers with alfresco seating.....

Eighty two keys Boutique Hotel THE PLLAZIO, located near the Highway in Sector 29, Gurugram is one of the best Boutique Hotels around. The entrance itself is quite inviting and the Lobby has its own charm, artistically done up, lively. Adjacent to Lobby is the Multi cuisine restaurant, MELANGE, which is again beautifully done up with artistic yellow lights, hanging lights, wall paintings, artefacts. With approx hundred and fifty covers and alfresco seating facing nice manicured garden, is surely a place must visit.

At a recent visit to this place, where there are three live kitchens, at this restaurant MELANGE relished delicacies, some of them were quite innovative with excellent presentation. Had a very refreshing MOJITO to start with.

LABNESSE MEZZA PLATTER…..Falafel, Lamb Kibbeh, Baba ganoush, Hummus…..just perfect and nicely plated. KHASTA PANEER……was really crisp, VEG GALOUTI with BAKHARKHANI ROTI……Nice, soft, delicate Galouti Kebab presented beautifully. PESHAWARI SEEKH KEBAB, THAI CORN CAKE…..great, crisp , bite size were awesome.

TOM YUM SOUP…..hot and sour soup with lots of veges, fresh lemon grass and Kaffir Lime flavour was excellent.

LAL MAAS, DAL MAKHANI, ANARI PANEER with assorted Indian breads, relished to the core.

Had tried quite a few desserts, CHEESE CAKE…..was delicious with excellent presentation, CHOCOLATE DUCAT…..found it a bit dry, BAKED RASGULLA….had it for the first, COCONUT MALAI, DOUBLE KA MEETHA…..were good.

Very courteous and humble ….Director Sales & Marketing Rohit Jhingan, Chef Dinesh, Restaurant Manager Omkar Singh with their team are there to give the guests a great experience.

TASEER-e-HARARAT, is the Theme of the on going Food Fest at SINGH SAHIB, EROS, Nehru Place to give warmth to the body in this winter season and is there till 11th Feb, 2018

Indian Spices are predominantly used in Indian Cuisine, as each spice has a distinct flavour and has medicinal properties for health benefits. Different spices are grown in different environment which in turn gives the right impact when used.

TASEER-e-HARARAT is the Theme of the ongoing Food Fest at Singh Sahib, EROS, Nehru Place, Taseer means the effect, hot or cold, to the food. So this time some spices are chosen for this winter season which gives warmth to the body. Meticulously crafted menu by talented, Exec Chef Nikhil Rastogi is there to relish by using these spices. Thorough research and then trials are done before presenting the delicacies to the guests. LAHSOON KI MAHAK, PISTA DA SAWAD, LAVAUNG KI DUNGAR, …..are some of the spices based theme.

Under MIRCHI DA CHUANK……. had awesome KUNRI MURG TIKKA, MIRCHIYO KA MELA….the assorted stuffed Chillies, PASHTUNI MACCHI MASALA….Fish done with Capsicum, Green chilly gravy.

GOSHT KI NAJAKAT……GOSHT NURANI SHORBA with Khameeri Roti…..delicious, ADANA KEBAB….grilled minced meat kebab, soft, awesome, HARI SINGH NALWA KI RAAN PASAND……looked so tempting and then relished it to the core.

PISTA DA SAWAD……RAWALPINDI MURG MUSALLAM……Chicken with Pistachio gravy, PISTA MAWA DI SEEKH….tasty, with Mawa, Pistachio, Cheese  on skewer done on charcoal, CHURIDAR PISTA ALOO…..crisp  spring cut aloo, looked amazing  and were awesome.

LAHSOON KI MAHAK…….LASOONI MAKHANI PANEER, MACCHI LASOONI CHARGHA……deep fried garlic marinated Fish, LAHSOON KI KHEER……Had this for the first time, it came out amazing with a hint of garlic.

LAVAUNG KI DUNGAR…….BARONI BANJAN…..Eggplant done with yoghurt, garlic, spices , smoked with Lawaung flavor, SIGDI KE KHUMB…..Mushroom marinated with yoghurt and spices done on charcoal., JANGALI DAL….mix lentils

Assorted, breads, Stuffed paranthas are there to pick and choose. Ample choice for both Veg and Non Veg preferences.

Desserts….an array of mouth watering delicacies are there to choose from like, AKHAROT KA HALWA< GULAB JAMUN, KALI JALEBI, GULAB JAMUN, KADA DUDH.

The Festival is on till 11^th of Feb, 2018 from 7pm to 11pm and very reasonably priced at Rs1599 plus taxes, not to ne missed !!