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AS fans pile onto the island to watch their favourite drivers race to win, The Garden Restaurant at the
The venue is hosting a North Indian food festival, ‘Salooni ka Mela’ until April 29 followed by a promotion of the south Indian state Kerala when it will hosts the Malabar Food Festival from April 30 to May 12.
On offer will be a range of Mughlai and North Indian delicacies followed by tastes from the southern locales of Kuttanad and Malabar.
Fabian Corrie, restaurant manager said: “For the Malabar festival we are specially flying in Chef Kabeer who comes with a great deal of experience from working at various prestigious names in the hospitality industry in India.”
The Garden Restaurant first opened its doors to the island’s food lovers just five months and offers a menu rich in the tastes of both north and south India which also caters for more local tastes with less spicy dishes.
Chef Vijay Rawat who helped prepare the menu has 15 years of kitchen experience having worked in various restaurants in India before moving to Dubai for three years in 2003.
During his stint there he was also invited as part of a group to Singapore to help host a food festival.
Chef Vijay, 32, said: “I never thought I would get into the food industry and be a chef. I left my hometown in Delhi in 1995 when I travelled with a friend to Mumbai.
“I started work as a kitchen helper and rose to Demi Chef before I came to the island.”
The menu features a range of India’s most well-known curries, breads, rice items, kebabs and desserts. Some of the venue’s more famous dishes include banjare kabole, chef’s specialty tarah tarah ka kebab, begami mumtaz murgh, mutton rogan josh, Kashmiri delicacy dum aloo Banarasi.
The dessert section has a range of traditional dishes such as rice kheer, shahi tukadas and malai sandwiches.
Abdul Gafoor, managing partner and financial director of the Garden Group of Restaurants said: “We will strive towards our very best to attain our goals to make your taste buds yearn for more.”
Rates for the festivals are BD3.950 for the on-going festival and BD2.950 for the Malabar Food Festival. For reservations contact the restaurant on 17813976 or 39714715. Here Chef Vijay shares a favourtie recipe with GulfWeekly readers.
Machchi mai masala
Ingredients:
Whole pomfret 250gm
Oil 2 tsp
Mustard seeds half tsp
Chopped garlic 1 tsp
Cashew nut paste 25gm
Tomato Paste 100gm
Lemon juice 1 tsp
Coriander powder 1/2 tsp
Turmeric powder 1/2 tsp
Red chilli powder to taste
Method:
Marinate boneless whole pomfret with salt,turmeric, ginger and garlic paste and lemon juice and keep it aside for 20 minutes.
In a frying pan add two tsp oil, mustard seeds and chopped garlic and sauté until a little brown. Add tomato paste and cashew nut paste and sauté for another five minutes.
Then add coriander powder, red chilli powder, turmeric powder and salt to taste. Add fillet of pomfret to the mix and cook for a further five minutes. Add the spring onion and bell pepper for garnish.
