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The Chillies Of India - A Food Festival At Taj Krishna

The Chillies Of India - A Food Festival At Taj Krishna is an event that took place between 15-Sep-2006 and 24-Sep-2006 in Hyderabad.
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No, even Rayalaseema Ruchulu doesn't deliver on this - trust us, it's next door to our office. To spew fire this week, head for the Taj.

Firdaus, the multi-cuisine restaurant of Taj Krishna, is holding a 'Chillies Of India' food festival from 15th to 24th September. The festival is all about the flavors of some of the best chillies of the Kashmir, Assam, Punjab, Rajasthan, Andhra Pradesh and Tamil Nadu. And it is not about spice - it is about getting to know the newer, milder and even sweeter side of this popular condiment.

The menu for the festival starts with soups such as Pink Pepper Rasam, Bhuni Mirch Ka Shorba and Smoked Yellow Pepper Soup. In vegetarian starters, there are Aloo Til Mirchee, Kutran Chat Aminabadi, Jwala Mirch Paneer Tikka, Ananas Ke Moti, Keoti Dal Seekh and Lal Mirch Ka Paneer Tikka, whereas for non-vegetarians, there are Chemeen Warangal, Mutton Benarasi Kebab, Tandoori Pink Salmon, Fish Tikka Tellicheri and Spicy Fried Soft Shell Crab.

In the vegetarian main course, you can relish Nadru Singhade Ka Chowgra, Mirch Ka Salan, Kashmiri Bharwan Gucchi, Chatpate Aloo Dhani Mirch, Paneer Curd Chilly, Malai Bhari Mirch, Methi Chooran Bhindi, Dhingri Dum Chilgoza, Paneer Kali Mirch, Saag Simla Mirch, Dal Kraft Chakkewali and Laal Moth, and in the non-vegetarian menu, you will find Lagan Ki Boti, Curd Chilli Prawns, Roghani Murg, Mutton Drumsticks Dalcha, Murg Awadhi, Heeng Jeera Mirch Ka Chonka Lobster, Manglorean Chilli Crab, Kali Mirch Ka Murga, Meat Curry, Rice Aloo Wadi Pulao and Lemongrass Chilli Pulao.

For accompaniments, there are Chilli Olive Naan, Masala Parantha, Chilli Roti, Kasuri Methi Parantha and Roghani Kulcha. In signing off on the menu, desserts like Saunf Kalimirch Ke Malpurhe, Petha Halwa, Kulfi Bar and a choice of other kulfis will leave you pleading for more.

The visiting Chef Harpreet Kaur from Masala Kraft, Taj Mahal Palace Mumbai, is hosting the festival. Harpreet is one of the youngest chefs in the industry today, and is credited with the successful opening and launch of Masala Kraft, one of the signature restaurants of the Taj Group.

Harpreet has conceived and created this food festival after extensive research on chillies from across the country. She has actually travelled all over India and selected some of the best chillies of the regions above, and created signature dishes for this food festival. The festival has dishes made from over 40 varieties of chillies.

Please contact 6666-2323 for further details.
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This page was tagged for
punjabi malpurhe
chilli festival in taj
taj chilli festival hyderabad
taj krishna chilli festival
mirchi ka chonka
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