Be bowled over by Cinnamon Grand’s Pakistani cuisine

Tuesday, 1 November 2011 01:17 - - {{hitsCtrl.values.hits}}

The country’s leading five star city hotel and the mastermind behind the ‘I’ in Innovation, Cinnamon Grand in line with World Spice Festival will be hosting Chef Amir Khan, the legendary Pakistani chef, who learnt the fine art of cooking at Marriott England, Bradford England, and Pearl Continental Hotel.

This innovative chef will showcase an incredible range of dishes at the famed Courtyard Restaurant for a series of exciting dinner promotions until 9 November and the highlight of course will be Pakistani cuisine. The spread is priced at Rs. 1,750 plus taxes per head.

Suckle on that hubble-bubble and be part of the Pakistan shisha trend as you embark on this ride along the Silk Route to the Indus Valley civilisation and try Pakistan’s fabled cuisine with the mythical strains of the Qawwali of Nusrat Fateh Ali Khan in the background.

The seasoned and spicy tastes on array are a volatile mélange of Persian, Turco-Mongol, Afghan, Sikh, Arabic and British dishes.

Indulge in the delicious range while enjoying the selection of traditional drinks, especially chai (tea), iced water, sherbet, lassi or squash.

From the traditional bread like chapatis, tandoori roti, paratha and naan made out of wheat flour and freshly baked in an open clay oven daily to Basmati rice pulao and the sumptuous biryani (especially the popular Murgh) with pickles, there is something for everyone including the incredibly popular Tahiri biryani, vegetable kebabs and Lahori dishes like Punjabi Bhartha and Harybhary Tinday for vegetarians.

Meat lovers will be in seventh heaven when they try the barbecued Peshawari mutton, boneless (Boti) Bhawali and Lahori meat selections on skewers and grilled lamb kebabs and tikkas, which go well with pulses and legumes like lentils and chickpeas. The health conscious will enjoy the cucumber Kuchumer salad and the diced capsicum and coriander amongst other things found in the Lal Lobiya salad.

These dishes will take the bite off the heaviness of some of the meat dishes, which can be enjoyed as often as you like at the carving station or the live taka tak action station.

Other main courses include Chicken Karahi and Lahori Nihari, which is the short loin of beef cooked in Pakistani spices with reduction of sauce. Vegetable curries and Korma complement a recent offshoot of Pakistani cuisine called Pakistani Chinese cuisine while the sweet, hot and cold desserts to look out for are gulab jamun, kheers and even falooda.