KATHMANDU: The Soaltee Crowne Plaza Kathmandu is introducing the 'Uttar Dakshin Food Festival' at Kakori Restaurant for the third time. Furthermore, it is a festival of Indian cooking covering tasty dishes from the northern to southern areas of India. With an intricate uncommon menu of nourishment and drink things conveying the legitimate Indian style and flavors, the celebration is a culinary pleasure.
"We have set up the Uttar Dakshin Food Festival to cover the entire array of India from the northern to southern parts, and the flavors are altogether different," General Manager of the Hotel Upaul Majumdar shared amid the introduction of the celebration. Indian Ambassador Ranjit Rae initiated the celebration on August 14. The celebration, which began on August 15, will proceed for two weeks, consistently.
The individually menu ranges from drinks, starters, principle course to sweets while covering cooking styles from Kashmir, Punjab, Chandrigarh, Uttrakhand, Haryana and Uttar Pradesh in the north, to Tamil Nadu, Karnataka, Kerala and Andhra Pradesh in
the south.
According to Executive Chef Yuba Raj Pokhrel, "We can feel the entire of India from north to south" through the assortments of dishes offered at the celebration. "We have chosen specific sustenance things for the Northern menu, while we have full feast sets for the South Indian menu — from starters to sweets and beverages," he shared.
Indian dishParanthas, assortments of daals, fish and fish things alongside divine Nihari Gosht (sheep curry tempered with mustard oil), Aalo Methi Pudhina Sangam (infant potatoes tempered with fenugreek, mint and simmered flavors) and Murgh Nawabi (delicate bits of chicken cooked in rich cashew and broiled onion sauce) to give some examples — the North Indian food is fiery and tempting.
More than meet the eyes, the flavourful yet adjusted South Indian dishes are energetic and heavenly. Tomato Rice, Curd Rice, Kerala Parantha, Attu Kari Melagu Fry (sheep pieces smoked dry with dark pepper and flavors), Vembanandan Konju Masala (crisp water prawns cooked in gentle coconut soup), there are numerous South Indian dishes to browse.
Indian cuisineSharing more about the South Indian nourishment, Chef Pokhrel stated, "North Indian and South Indian sustenance are unique in relation to each other. More herbs are utilized as a part of the South Indian nourishment like curry leaves, coconut and souring operators like tamarind in their dishes. These make the sustenance top notch and additionally sound. Also, sustenance are set up through maturation procedure like dosa."
After an extraordinary gastronomic affair, you have an extensive variety of desserts, to be specific Gulab Jamun, Peetha, Parippu Pradaman, Rewdi and Kulfi among others to end your feast on a fairly sweet note.
"We have set up the Uttar Dakshin Food Festival to cover the entire array of India from the northern to southern parts, and the flavors are altogether different," General Manager of the Hotel Upaul Majumdar shared amid the introduction of the celebration. Indian Ambassador Ranjit Rae initiated the celebration on August 14. The celebration, which began on August 15, will proceed for two weeks, consistently.
The individually menu ranges from drinks, starters, principle course to sweets while covering cooking styles from Kashmir, Punjab, Chandrigarh, Uttrakhand, Haryana and Uttar Pradesh in the north, to Tamil Nadu, Karnataka, Kerala and Andhra Pradesh in
the south.
According to Executive Chef Yuba Raj Pokhrel, "We can feel the entire of India from north to south" through the assortments of dishes offered at the celebration. "We have chosen specific sustenance things for the Northern menu, while we have full feast sets for the South Indian menu — from starters to sweets and beverages," he shared.
Indian dishParanthas, assortments of daals, fish and fish things alongside divine Nihari Gosht (sheep curry tempered with mustard oil), Aalo Methi Pudhina Sangam (infant potatoes tempered with fenugreek, mint and simmered flavors) and Murgh Nawabi (delicate bits of chicken cooked in rich cashew and broiled onion sauce) to give some examples — the North Indian food is fiery and tempting.
More than meet the eyes, the flavourful yet adjusted South Indian dishes are energetic and heavenly. Tomato Rice, Curd Rice, Kerala Parantha, Attu Kari Melagu Fry (sheep pieces smoked dry with dark pepper and flavors), Vembanandan Konju Masala (crisp water prawns cooked in gentle coconut soup), there are numerous South Indian dishes to browse.
Indian cuisineSharing more about the South Indian nourishment, Chef Pokhrel stated, "North Indian and South Indian sustenance are unique in relation to each other. More herbs are utilized as a part of the South Indian nourishment like curry leaves, coconut and souring operators like tamarind in their dishes. These make the sustenance top notch and additionally sound. Also, sustenance are set up through maturation procedure like dosa."
After an extraordinary gastronomic affair, you have an extensive variety of desserts, to be specific Gulab Jamun, Peetha, Parippu Pradaman, Rewdi and Kulfi among others to end your feast on a fairly sweet note.
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