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Debarati Palit Singh | Thursday, 16 February 2017 AT 08:12 PM IST
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Flavors at Seasons — An Apartment Hotel has organised Tasteful Journeys food festival to give you a whirlwind tour of global cuisines.

Phileas Fogg travelled around the world in 80 days but Flavors at Seasons — An Apartment Hotel in the city will take you around the globe in 10 days. Wonder how? Their food festival — Tasteful Journeys, which starts today will surprise guests with a new cuisine everyday till February 26. There will be Italian, Mexican, Maharashtrian, South Indian, North Indian, Continental, Oriental and many more.   

We attended a demo dinner buffet prior to the festival where executive assistant manager FB Ugrasen Singh explained more about the specially curated fare. “The idea behind the festival was to collect world cuisine and put it in a buffet. Everyday we will have a single theme and around it we will add dishes from other regions as well. For example, if we have the Maharashtrian theme, we will have  Maharashtrian dishes in the main course and also serve North Indian, Continental and Oriental fare, so that the guests get to enjoy a wide variety of food. Also, we do not want to disappoint our international clients,” said Singh.

We kicked off our culinary journey with Chicken Pandhra Rassa. It was a clear soup and the black pepper gave it a spicy kick. We were trying Pandhra Rassa for the first time so the taste stayed with us. 

Next, we were served Chicken Sukha, Grilled Chicken, Moong Dal Vada and Chilli Fish. Chicken Sukha, which is served in different restaurants across the city, is usually spicy and dripping with oil. Here, it was not only less spicy but less oily too. It was served with onion salad. It tasted nice though the chicken pieces were not so tender. Grilled Chicken too was a little hard. It had a subtle taste of Indian spices which the chef said was intentional — to give a twist to the dish.  We loved it because the garam masala flavour enhanced its taste.

Moong Dal Vada reminded us of our childhood days when we used to munch on them on a rainy day. The Vadas were spicy and yummy. Though deep fried they were not very oily. The green chutney served with the Vadas was the perfect accompaniment.

Sautéed with bell pepper, spring onions and sauces, Chilli Fish was delicious. The basa fish was fresh. Singh said the festival buffet will be available for lunch and dinner and will not remain constant. “In the next 10 days, we will serve around 100 types of main course dishes, 100 types of salads and different types of starters and desserts.” 

When asked what the guests should look forward to, he said, “We have tried to give a traditional touch to the dishes and kept them as authentic as possible. Also, these dishes were part of the à la carte menu but now we have added them to the buffet.”

Continuing our food journey, we tried their Veg Ball in Hot Garlic Sauce, Veg Hakka Noodles, Dal Makhani and Vegetable Hungarian Spicy Sauce. Veg Hakka Noodle was medium spicy but tasty. It went perfectly well with the garlic sauce which had a tangy and spicy flavour. With a lot of butter, Dal Makhani was rich in taste. As the name suggests, Vegetable Hungarian Spicy Sauce had vegetables in tomato puree and was sweet in tastew. The Homemade Chicken Curry was hot and spicy.  
But it was the Moong Dal Halwa that was the highlight of the dinner. Though it had oodles of ghee, it was sinfully tasty and we couldn’t stop taking spoonfuls.  

Tasteful Journeys festival will be held at Flavors, Seasons — An Apartment Hotel, Aundh, from February 17-26, from 12 noon-3 pm and 7-11 pm.

The author can be followed on Twitter @DebaratiPalitSi

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