August 26: Soaltee Crown Plaza is organising ‘Uttar Dakshin Food festival’ at Kakori restaurant for the third time. Issuing a press statement, the organiser informed that H.E. Shri Ranjit Rae, Indian Ambassador to Nepal inaugurated the “Uttar Dakshin Food festival” at Kakori restaurant, Soaltee Crowne Plaza by lighting the traditional lamp, Panas, on August 14.
During the ceremony, Prabhakar SJB Rana, Chairman of Emeritus along with Upaul Majumdar, General Manager gave some insights about the Uttar & Dakshin food cuisines and the details about the festival. The guest list included Vinay Kumar, DCM of Indian Embassy, Her E. W.S. Perera, Srilankan Ambassador to Nepal and top corporate clients from the business industry.
According to the organiser, the Uttar Dakshin Food festival will continue every day for the next two weeks.
“The exciting range of gastronomic dares from beverages, starters, main course to desserts, all hail from the Northern and Southern regions of India where we have our own culinary ways that have been curetted and refined to modern perfection for countless generations. This festival showcases favourites from Punjab, Chandrigarh, Uttrakhand, Haryana, Uttar Pradesh & Kashmir from North & Tamil Nadu, Karnataka, Kerala and Andhra Pradesh from South, in a unique elaborative menu,” reads the statement.
Food lovers can choose from a variety of delicacies coupled with Parathas and variety of Daals vegetables with yoghurt paneer (cottage cheese) and pickles, forming the main item on the North Indian menu in the Uttar Dakshin Food festival. Similarly, the North Indian menu provides a delight for a vegetarian who often claim to not having many option to choose from at restaurant. But for those hardcore non-vegetarians, the festival offers elaborative menu suggesting scrumptious offering of Lamb. Customers can choose Aalo Methi Pudhina Sangam, baby potatoes tempered with fenugreek, mint and roasted spices along with varieties of daals. For desserts, they will be serving wide range of sweets, namely Gulab Jamun, Peetha, Parippu Pradaman, Rewdi and Kulfi among others.
Fans of Dosai, Appam, Parathas, Sambhar and varieties of Biryanis like Tomato rice, curd rice and sambar rice can choose from the south Indian menu which contains foods with brilliant blend of flavors colors, seasonal, nutritional balance, fragrance, and visual appeal. Also chutneys from the south, made out of ingredients including tomato, rice, tamarind and peanuts, are very popular.
The four-course a la carte menu comprising wide ranges from soup, starters, main course and desserts, with the perfect amalgamation of fundamental ingredients and cooking techniques delivering authentic Indian style and flavor. From Attu Kari Melagu Fry (Mutton Chunks Smoked dry with black pepper and spices), Vembanandan Konju Masala (Fresh water Prawn cooked in mild coconut broth), Avial (seasonal vegetable cooked in cumin and coconut paste, there are many more exotic dishes to choose from.
“Continuing the tradition of giving its guest a delicious treat of north and South Indian delicacies, the Uttar Dakshin Food Festival will continue for two weeks,” informs the organiser.
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