Taj Banjara is hosting the Indus Valley food festival from 18th February to 3rd March at Kebab-E-Bahar, a restaurant known for its Hyderabadi & North-West Frontier cuisines.
The Indus Valley cuisine is an amalgamation of cuisines from Punjab, Sindh, Kashmir and Baluchistan region. The cuisine varies from region to region, reflecting ethnic, cultural and culinary diversity. Wheat, rice and barley are the main staples of the Indus valley diet. In addition, milk, fish, beef, mutton and dates are also preferred. Seasonal vegetables and lentils are commonly used. Chilli powder, turmeric, garlic, paprika, cumin seed, bay leaf, coriander, cardamom, cloves, ginger and saffron are amongst the many herbs and spices widely used.
Some of the dishes on offer are Peshawari Murgh Tikka, Kabuli Hari Champein, Ferozpur Walli Khumb Akhrot di Tikki, Lahori Bhuttey da Kebab, Khyberi Paneer, Rawalpindi Pukhtoni Palak, Pindi Chhole, Maah di Dal, Missi Roti, Mirchan Alu Parantha, Achari Pudina Parantha, and Pyazi Pulao, and to finish off with a sweet note, a choice of Kesari Phirni, Gyan ni da Kulfi Falooda, Doodh Alli Sevyiaan is a must try.
Chef Manpreet Singh, the host chef from Taj Chandigarh and a culinary expert in Punjabi and regional cuisines, has been specially flown in for the festival.
The festival is open for a la carte dinner from 7:30pm to 11:45pm. Please contact 6666-9999 for further details.