This festive season try a different kind of detox
Every year during Navaratri, we have restaurants in the city like Rajhdani and Mast Kalandar offering thalis and vrat food. This time around, we check in on what the five star restaurants have in store for us.
These nine days, Cubbon Pavilion, the 24-hour restaurant at the ITC Gardenia is doing a promotion titled Sattva a�� Honestly Vegetarian. The special menu, crafted by Chef Varun Kinger, has no onions and no garlic, yet makes up with a wide range of indigenous and seasonal vegetables.
The thali features an interesting mix of vegetables and is prepared in a separate kitchen to ensure its purity. Local vegetables like
chayote, commonly known as chow chow, are mixed in with popular dishes like a peas gravy. Another example is the knol knol or kohlrabi, which is mixed in with seasonal greens. Some interesting combinations include Tindli Kaju Curry, Ajwaini Bhindi and the tangy Kairi Dal, which is made with young mangoes. The dishes are served with puris, rice, and rotis. For your sweet tooth, indulge in Kaju Barfi or the decadent Rasmalai with saffron.
`1400 ++. October 1-10. At Residency road. Details: 22119898
Taj West End
Masala Klub at the West End is a place for heritage Indian dishes. Their menu has been specially curated by chef Meghnath Saha from The Gateway Hotel Ganges in Benaras, along with the team of in-house chefs. The menu has a few novel dishes which are hard to come by in the south. Like Chawal ki Bhajiya, which are crispy deep-fried rice fritters from Benares, Samose ki chaat specially served with saunth chutney and Kaddu chane ki subzi, bottle gourd and lentil curry. One of the highlights is the Benarasi handi dal cooked in earthenware pot. Also featured are Baigan Kalaunji and Milijuli Tehari, home style rice with vegetables.
For dessert ,you can have the clove studded Long Latika or the fox nut pudding, Makhane ki kheer.
October 1-12. At Race course road. Details: 66605660
a�� Anagha M