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In a continuous effort to serve authentic culinary cuisine from various parts of India, Taj Deccan is hosting “Punjabiyan di Shaan Vakhari”.
Reflecting the vibrant culinary legacy Punjab, a group of expert chefs from the restaurant have put together a unique compilation of vegetarian and non-vegetarian delicacies.
The festival offers an array of non vegetarian specialities like Murgh Kali Mirch, Butter Chicken, (succulent chicken cooked in a tangy gravy with freshly ground spices) Gosht Saagwala, Rogan Josh, Kadhai Jheenge, Amritsari Fish Curry, Jheenge Sirke wale, (Prawns flavored with fresh ground spices and cooked in vinegar) an assortment of biryanis (Murgh, Jheenga, Gosht ) Sunhere Pyaz aur makai Ka Pulav (golden fried onions tossed over corn pulao)and a choice of leavened breads like Kulche, Missi Roti, Laccha Paratha.
Also adding to the list are Dahi pudine da shorba to Murgh da Shorba, Nukkad da Kukkad, Bhatti da murg, Amritsari Macchali, Nashile Jheenge, Gosht Barrah, Phaldari Seekh and Chukunder Gilawat, all flavours that are unique and authentic to the region.
Specials by Chef Sajesh include favourites such as Paneer Dhaniya Adraki, Kheema Mattar Soya, Zaffarani Kofte, Methi Malai Mattar Vilayatite Desi Shimla Mirch which gives guests the nostalgia of a typical punjabi household kitchen, surrounded by familiar sights.
And since no meal is complete without the dessert.
The menu features all time specials like Bundi Laddu, Rice Kheer, Seviyan Doodh, Halwa, Guru Dwara special, Angoori Gulab Jamun, Gajjar Halwa and Seb Da Murabba.
The À la carte festival shall be served between 7:30 pm to 11:00 pm, from August 21 to September 5
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