(From top) Chef Sweety Singh shows off the Punjabi fare at ITC Sonar Bangla; chef Ashish Rout with a spread of dishes at Hyatt Regency. Pictures by Rashbehari Das

What: Punjabi Food Festival: Dhaba Ishtyle by Chef Harjinder (or rather Sweety) Singh from Delhi.

Where: Eden Pavilion at ITC Sonar Bangla Sheraton & Towers.

When: January 13 to 22. Dinner only, between 7.30 pm and 11.45 pm.

The spread: To begin with, there are three varieties of pickles ? Masala-filled Red Chilli, Dele Ke Achaar and the ever-popular Shalgam Gobi Khatta Meetha Achaar ? alongside starters like Tandoori Kukkad, Amritsari Machhi Fry, Lahori Paneer and Paneer Tikka.

Moving on to the main course, you can choose from a host of Tandoori dishes that include nans and parathas stuffed with seasonal vegetables and rotis.

To go with them there is the Rara Meat, Kheema Meat, Punjabi Meat, Patiala Shahi Murg, Kukkad Makhnia, Dhaba Butter Chicken for non-vegetarians.

Vegetarians can dig into Jhinga Curry, Kadi Pakora, Sarson da Saag, Dhaba Shahi Paneer, Baigan da Bharta and Aloo Waria, to name a few.

To round off your meal on a sweet note, choose from the rich and creamy Chuhara Wali Kheer or the Gajar ka Halwa.

As the perfect accompaniment to this complete Punjabi meal, there are tall glasses of Lassi: Thoda Khatta Thoda Meetha to sip on.

Pocket Pinch: A meal for two will cost around Rs 1,400.

Voiceover: “With Punjabi dishes being a little on the spicier side, this is easily the best season to enjoy this fare. I have drawn up the menu in such a way that Calcuttans get to treat their taste buds to the best of delicacies from our land. While the menu will keep changing every day, traditional favourites like Makki ki Roti and Sarson da Saag will be on offer throughout the festival. I have brought in a lot of ingredients from Punjab so that authenticity is not compromised,” smiles Sweety Singh.

Oven treats

What: Oven Roast on a la carte.

Where: Waterside Cafe at Hyatt Regency.

When: January 13 to 22. Lunch only, from 11.30 am to 3.30 pm.

The spread: A sumptuous affair meant for the winter afternoon with each dish specially cooked in wood fire ovens. On offer is a hearty assortment of non-vegetarian and vegetarian delicacies.

The menu includes Wood Fire Tenderloin with Rocket Salad and Roast Potato, Seared Kolkata Bekti with Roast Potato, Thyme and Garlic Marinated Chicken with Grilled Vegetables, Oven Roasted Mushroom with Goat Cheese and Olive Oil Dressing, Cajun Marinated Oven Roast Cottage Cheese and Basil Pesto Marinated Oven Roasted Vegetable. The dishes come with a choice of bread or rice.

Pocket Pinch: Plate prices are pegged between Rs 315 and Rs 425.

Voiceover: “Food cooked in wood fire has a characteristic flavour that cannot be duplicated with any other medium. Most items have been sourced from Europe. However, I have added my own modifications, only to them make them more delicious for food lovers in the city,” smiles chef-de-cuisine Ashish Rout.

Kashmiri bites

What: A Kashmiri food festival.

Where: Kalash, the Indian speciality restaurant at Hotel Hindusthan International.

When: From January 13 to 29.

The spread: The festival gives Calcuttans a chance to taste Kashmiri delicacies like Gushtaba, Tabak Maz, Kashmiri Masala Trout, Shrimal and Dhania Paratha.

Pocket pinch: The prices of the dishes range between Rs 120 and Rs 345 on an a la carte menu.

Voiceover: “There hasn’t been a Kashmiri food festival in Calcutta in a long time. We decided to host one because the cuisine involves a lot of meat, which would go down well with the weather prevailing in the city now,” says Utpal Mondal, executive chef of the hotel.