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Khajuraho, Kashmir and Karnataka Specialities@ the Grand Reception
Celebrity News - Jul 2, 2012
The Lalit, Mumbai who hosted Esha Deol and Bharat Takhtani’s grand reception (as well as the sangeet) served the grandest spread for over 1,000 guests. According to Pradipt Sinha, Executive Sous Chef, Hema Malini spent a lot of time with the team and finally decided that the highlight of the spread should be dishes from three different regions. “Kashmir for its rich food, age-old recipes from Temple city Khajuraho and her favourite- Bangalore’s spicy, vegetarian preparations.”
So if you’re wondering what the guests ate, here’s part of the list!
The starters included crispy chicken salt & pepper strips with barbeque sauce and machli Koliwada. Tandoori aloo, wild mushroom arinchine and kaju muttar ka samosa
There was an oriental noodle soup station. And a huge salad & sushi bar.
The main course featured a taste of Europe, Italian, Kashmiri, Khajuraho and Bangalore. The Europe food counter had oven roasted Pumpkin & potato pave with blue cheese crust, spinach & ricotta cannelloni with parmesan cream & infused basil oil and broccoli with almond butter.
Here are some picks from the other food & dessert counters.
Kashmiri
Haakh Gadh (fish chunks cooked with Kashmiri spinach)
Murgh Badam Korma (chicken simmered in almond gravy finished with saffron and cardamom)
Ruwangam Chaman (fried cottage cheese cooked in silky tomato gravy)
Nadur Yakhn (lotus stem cooked in gravy flavoured with royal cumin)
Khajuraho
Bundel khandi baingan bharta
Aloo gobhi ki tarkari
Dal lobhia
Live Biryani Counter
Hyderabadi vegetable biryani
Murgh Husaini biryani
Mirch baigan ka salan
Anar aloo raita
Bangalore Station
Mutton korma
Mangalore and chicken curry
Urlai podimas
Rasam wada
Bisi bela bhat
Live Appam with veg and non-veg stew
Desserts
Caramel custard
Chocolate almond pear cake
Baked cheese cake with seasonal fruit
Rasmalai
Badam ka halwa
Mango Phirni
