ITC Kakatiya Sheraton & Towers is organising a fusion seafood festival, at The Indian Grill (previously Peshawri), by combining the flavors of all the regions of our country with matching seafood from other states thereby fusing them all and creating a wonder menu, inside the clay oven The Tandoor.
The spread that's offered in the a'la carte menu ranges from crabs, lobsters and river marel from the coast of Andhra, and tiger prawns, red snapper and mullet from Kerala, to a wide variety of chittol maach, pabda, bangra and bekti air flown from the East. With this spread, the restaurant offers a fusion of our Indian flavors with the cooking methods of the North-West Frontier, and tags it The Flavor Of India. The special festival menu consists of:
Lobster Kadhai Masala (fresh sea lobsters tossed in kadhai masala)
Surkh Jhinga (large fresh tiger prawns marinated in a spicy but tangy marinade and cooked in the tandoor)
Jhinga Til Tinka (freshly caught young tiger prawns crusted with sesame and batter fried)
Jhinga Kohliwada Masala (baby shrimps from Kerala tossed in a medium spiced masala)
Sarson Wali Machchi (fresh mullet napped in a mustard marinade and cooked in the tandoor)
Machchi Kali Mirch Tikka (red snapper from Andhra waters delicately rubbed with a peppery marinade and finished in the tandoor)
Machchi Amritsari Chutneywali (fresh bekti sandwiched with mint chutney and deep fat fried in the Amritsari style)
Achari Tilapia (baby tilapia scrubbed with an achari masala, to suit the palate and finished in the tandoor)
Hariyali Machchi (yellow fin tuna covered with a thick minted marinade and cooked to perfection in the tandoor)
Machchi Zafrani (beautiful catch of the season called pink perch covered in a creamy saffron flavored marinade and cooked in the tandoor)
Crab Bhurji (carefully chosen mud crabs tossed with Indian masalas in the railway style)
Bharwan Pomfret (baby white pomfret stuffed with a fish bhurji, batter fried and recommended by the chef)
Southern India has an array of seafood cooked with hot masalas such as cloves, black pepper, star anise and bay leaf, and some cooked in coconut milk and cream. It has not only a huge variety of fish to offer, but also prawns, squids and the lobsters.
The coastal area ensures that seafood is an important part of the East-Indian diet. Naturally, the area is well-known for delectable fish curries, but seafood is also served steamed like the bhappa elish or the smoked hilsa or the sarso bata maach.
The West-Indian cuisine, particularly that of Maharashtra, uses less oil in cooking fish than other regions of India. North-Indian cuisine encompasses the culinary traditions of the various Northern states, including Punjabi, Kashmiri, Awadh, Rajasthani, Marwari, Gharwal and Pahari.
The food festival is on from 21st to 30th September, for both lunch and dinner. Please contact the restaurant at 2340-0132 for further details.