Trivandrum: Vivanta by Taj, Trivandrum, a premium luxury hotel in the capital city, is currently hosting the Great Dhaba Festival as part of the buffet dinner at their Fifth Element restaurant. The fest gives the residents of Thiruvananthapuram a chance to relish and taste some of the best vegetarian and non-vegetarian traditional dhaba delicacies from Punjab and other parts of North India in its original style and flavour. The ten day fest concludes on October 30.
Interacting with Kerala Biz News, Jose Thomas, Executive Chef, Vivanta By Taj, Trivandrum said, “It’s Diwali time, a time for celebrations and also time to recollect the good old memories. We have a crowd in Trivandrum who are not getting a chance to try out original authentic north Indian stuff they have had, back home. That’s the reason why we thought of having this festival coinciding with the festival season. We have an entire range of delicacies from dhaba lined up for our customers. The response on the last four days has been very good and encouraging.”
The restaurant has been decked up and there was some hit Punjabi songs playing in the background. The bearers have north Indian attire. There are live counters for starters, daal, Indian bread – roti, phulka, prantha and sweets. There are three varieties of homemade pickles (achaar) and an assorted variety of soups and salads. With so much of selection in north Indian dishes, the menu changes every day.
According to Hari Krishnan, Sous Chef, Vivanta by Taj, Trivandrum who grew up in Ghaziabad, the great dhaba fest is an attempt by him to relive his childhood memories of eating out in his neighbourhood and of the street food of UP, Punjab, Himachal Pradesh, etc. In those days, eating out meant going to a Dhaba and relishing the savouries there. He suggests starting with Lassi and finishing with Masala Chai. Butter Chicken, Sarong ka Saag, Rajma, Daal Makhni, Daal Fry, Kadi Pakoda and Sheek Kababs are some of his favourite ‘must trys’.
The buffet spread offered ample choice for vegetarian and non-vegetarian foodies. The choice began with plain or different flavoured lassi. Butter chicken, mutton biryani, anda curry, rajma, palak paneer, aloo baigan, soaya badi mattar and bharwan bhindi were some of the dishes that made up the main course. For desserts, it was a choice between hot piping jilebi with rabri, malpua, anjeer Barfi, Kaju Roll, Kala Jamun Badam Cultet, and Rice Kheer depending on the day’s menu.
Kerala Biz News