The lavish spread is crafted by ITC Narmada’s culinary experts to suit the local palate & satiate post-revelry cravings of enthusiasts
Ahmedabad, September 27, 2022: This festive season, the mood and ambience is all feisty! Any festivity is truly incomplete without local, delectable food and seasonal preparations. Suiting the local palate, ITC Hotels’ luxury collection in Ahmedabad – the ITC Narmada, has launched a delectable spread of its midnight buffet, which is being served at the Adalaj Pavilion – 24×7 all-day dining restaurant at the hotel. The special festive midnight buffet began from 26th September, 2022 and will continue till 04th October, 2022.
The menu for the midnight cuisine has been especially curated by the culinary experts at ITC Narmada keeping in mind the quest for local, regional flavours and a good appetite post the Garba fervour and sugar-cravings to treat the enthusiasts’ soul.
The menu comprises a serving of some steaming Tom Kha, a Thai soup, followed by Gujaratis’ favourite comfort food – Khichdi with a twist. There is Bajra-Dungdini khichdi and Makai bhaatni masala Khichdi. Guests can choose from a range of beverages and coolers including Kesariya Lassi, Belgian Dark Chocolate Milkshake, Masala Chaas (buttermilk), B Natural Juice and a Madagascar Vanilla Cold Coffee.
To meet the guests’ spice-salt-snacky cravings especially after the Garba revelry, ITC Narmada’s chefs will be there on a live counter serving freshly prepared Masala Bhaji Bunny chow with mini paav – ITC Narmada’s twist to the classic Pav Bhaji served with a range of toppings, and the classic spritz of lemon and laced with butter!
Traditional favourites ~ Macaroni and Cheese with Exotic Vegetables; along with Asian vegetables in chilli bean sauce and Sichuan-style Hakka noodles would also be part of the feast.Our curries and vegetable preparations will include MiloniSubz ka Mela(exotic vegetables in spinach gravy); Paneer Kundan Qaliya (Soft paneer cubes cooked in turmeric and cumin spiced curd gravy); Rajma (Red kidney beans cooked with onion and tomatoes, spiced with cinnamon and mace powder) and Aloo Rasedhaar (Diced potato in sweet, spicy and tangy gravy) in addition to meat-based preparations including Dum Ka Murgh (Tender pieces of chicken cooked on dum and simmered in aromatic spices) and Gosht Purdah Biryani (aromatic rice cooked with mutton). A selection of Indian breads, papad, pickles, chutney, steamed rice and Subz Paneer Pulao would invariably be included on the menu to go with the curries.
For more information, please contact Ms. Gayatri Hurra @ 9558810756
