[image courtesy: The Hilton]
It fascinates me to no end when Hotels/restaurants come up with food festivals that are different from the run of the mill ones.. At the end of the day, yes, it is all about the food, but when done with difference, adds to excitement and fun. Ayna at The Hilton is celebrating the culinary diversity of India with their “7 Chefs 7 Plates”. A food festival celebrating Indian Regional Cuisines from Seven different States with Chefs from across Hilton. Every State is featured for 2 days before moving on to the next one. What is the speciality of this is they have flown down Speciality chefs from across Hilton for each of these ..
The festival opened with food from Uttar Pradesh and it was now time to celebrate the dishes from Mumbai. A state that is as diverse as it can get, be it people or the food. I was quite thrilled cos Mumbai to me is all about the Vada Pav, the chaat at Elco and the street food across the city. The Chef for Mumbai was Chef Mangesh Ghanekar..
The first thing you see when you walk into the restaurant is the wall of spices and then the beautiful etched plates on the table. Glass plates with the State being featured, not to forget the staff in regional attire as well. It was quite a sight!
As for the food, well am gonna let the pictures do the talking. The dishes were all mouth watering- familiar flavours, ingredients that were new, and ofcourse experiencing the Mumbai I have come to see over the years of travelling to the city.
Chef Mangesh Ghanekar [Image courtesy: The Hilton]
Different kinds of crisps served with three different condiments- Garlic pickle, mango dip and the green chutney
The Menu with my glass of Red wine
Starters-
Parle Chi Moongachi Muthiya (Yellow mung beans dumplings steamed and
fried crispy served with ghati chutney)
fried crispy served with ghati chutney)
Dadar Cha Batata wada (Essentially the food on which Mumbai runs,
spiced potatoes batter fried and served with chutney)
spiced potatoes batter fried and served with chutney)
Ghatkopar che Veg Cutlet (An Anglo Indian recipe which served as a
snack during the afternoon tea )
snack during the afternoon tea )
Girgaun cha Sabudana Wada(Sago studded spiced potato patties)
Three kinds of sides for the starters- Garlic powder, Peanut tomato chutney and Coconut chutney..
Chapatti (Whole wheat flat bread)
Valache birde (Sprouted beans tempered with onions)
Lalbaugh Kale Watanaya Chi Usal (Dried peas tempered with chillies best had
with Pao)
with Pao)
Grant Road cha Masala
Bhat
(Mumbai’s answer to vegetable
Biryani seasonal vegetables, long grain rice flavoured with cassia leaves)
Biryani seasonal vegetables, long grain rice flavoured with cassia leaves)
We also had a taste of their Coconut Rice [ which is quite different from what we make at home..
Puran Poli, Shrikand & Sheera…
Ilangovan, who took care of us through lunch standing near the entrance…
What lies ahead in the days to come….
Chef Shaji Kumar, Hilton Garden Inn, Trivandrum – 18 & 19 May – Kerala
Chef Vinod Kumar, Hilton Jaipur – 20 & 21 May – Rajasthan
Chef Vinod Kumar, Hilton Jaipur – 20 & 21 May – Rajasthan
Chef Akshay Deshpande, Conrad Pune – 22 & 23 May – Puneri
Chef Rajesh Singh, Hilton Garden Inn Baani Square Gurgaon – 24 & 25 May – Delhi
Chef Biswajit, Hilton Chennai – May 26 & 27 – Bengali
[Psst..and if there are any dishes from the other cuisines that you would like to taste, just point to the same and ask the Staff, they will let you know if it is available or not!!! ]
A meal for one would cost around Rs1500 -1800 [depends on the dishes and of coursse beverages/alcohol chosen]
7 Chefs 7 Plates is on till 27th May [lunch and dinner] and is à la carte format.
For reservations, call +91 44 2225700; +91 9500058722
Disclaimer: The reviews posted on this blog are based on my personal experience. Also remember these were just my views!! Remember, no two palates are the same. Bon Appétit 🙂
