Home / Dining/ Celebrate Deepavali at Chutneys, Cinnamon Grand

Celebrate Deepavali at Chutneys, Cinnamon Grand


Comments / {{hitsCtrl.values.hits}} Views / Friday, 28 October 2016 00:01

Facebook

untitled-1

Honouring the traditions of the ‘festival of lights’ celebrated by Hindu’s around the world, premier five-star city hotel Cinnamon Grand is laying out an extensive buffet featuring customary Deepavali food and delicious South Indian cuisine at Chutneys, on 29 October from 7.00 p.m to 11.00 p.m

Priced at Rs.1,500 ++++, the special menu prepared by the hotel’s South Indian chef and team will include vegetarian and non-vegetarian fare.

The buffet will feature over 40 popular dishes from the four provinces of South India – Andhra Pradesh, Karnataka, Kerala and Tamil Nadu –inclusive of soups, salads, rice, vegetarian options, meat dishes, and a large number of desserts, plus live action counters.

Speciality dishes include kodi mirchi (chicken with chilli flakes), nandu melagu masala (whole crab cooked in pepper masala), kozhi mappas (chicken with potato curry), mavidikai royyala pulusu (prawn with raw mango curry), mutton sukka (mutton sautéed with onion, pepper and chilli spices) from the non-vegetarian section. Kuchumber salad (mixed vegetable salad), urulai podi thooval (spicy potato), carrot kosumberi (carrot with lentil), sundaka vatthak kozambu (dried wild aubergine with traditional tamarind curry), kai kari thoran (mixed vegetable tempered with mustard and coconut) and battate beja ajadana (potato and cashew fry) are some of the vegetarian dishes that will be available at the buffet.

Four types of rice are also part of the menu. Live counters for vanjaram chepa penum veppudu (masala grilled seer fish), kozhi porichathu (chicken fry) and vazhakai bhajji (batter fried raw banana) will prepare these dishes a la minute for guests.

Boondi laddu, cashew halva, gajjar ka hlawa, kova kajjikaya, gulab jamun, sengappu bellam paysam are few from the dessert buffet that will host a wide selection for all to enjoy.

Reservations can be made by contacting 011 2497372 or 011 2437437.

Stay updated on the latest happenings at the Cinnamon Grand by logging on towww.facebook.com/CinnamonGrandC


Share This Article

Facebook Twitter


DISCLAIMER:

1. All comments will be moderated by the Daily FT Web Editor.

2. Comments that are abusive, obscene, incendiary, defamatory or irrelevant will not be published.

3. We may remove hyperlinks within comments.

4. Kindly use a genuine email ID and provide your name.

5. Spamming the comments section under different user names may result in being blacklisted.

COMMENTS

Today's Columnists

We should sell our water

Monday, 22 July 2019

When you read the title of this article, you will probably feel disgusted with me as selling our water has been a controversial topic since a long time ago. By the way, I am talking about virtual water trade and you would be surprised to know that we


A voice of compassion amid howls of zealotry

Monday, 22 July 2019

The unrestrained freedom extended by the current regime to a bunch of saffron-clad street vendors of Sinhala Buddhist zealotry is pushing Sri Lanka once again into a cauldron of ethnic and religious convulsion. The nationwide spread and virulence of


Roger Beteille: The man who reinvented the commercial airliner

Monday, 22 July 2019

The visionary engineer, pilot and manager who led Airbus to some its most significant decisions, passed away last month. Beteille, who was the head of French aircraft manufacturer Sud Aviation’s flight testing section, was made technical director


“Sri Lanka’s future lies in producing exportable manufactured goods”: Dr. Howard Nicholas

Monday, 22 July 2019

Drawing lessons from Vietnam’s experiences The Sri Lanka-born economist attached to The Hague based Institute of Social Studies – Dr. Howard Nicholas – addressing a packed audience consisting of the alumni of the Postgraduate Institute of Manag


Columnists More