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Chefs and manager of Capitol Hill display some of the delicacies in Ranchi on Friday. (Hardeep Singh) |
If you are at Ranchi’s Hotel Capitol Hill next week, don’t be surprised if the food on the gentleman’s table next to you, sizzles, sputters or hisses.
It’s monsoon, er sizzler, season, in the capital and Hotel Capitol Hill will be dishing out hot vegetarian and non-vegetarian delights during a nine-day food festival Sizzle Drizzle that will start from Saturday.
The food festival, which will also serve Indian and Continental cuisine at the hotel’s restaurant Yellow Sapphire, will be open for the public from 7pm to 11pm daily.
An a-la-carte list, that includes sizzlers like lobster, crab balchao (Goan seafood delicacy) and Mandarin chicken cubes will compete with the traditional Indian varieties of nawabi murg sheekhs and bhuna mutton sheekhs to tempt the taste buds of the visitors.
Speaking to The Telegraph on Friday, assistant food and beverage manager of Hotel Capitol Hill Satish Chandra Mishra said the food festival was in response to a similar event, titled Taste of Pan Asia, they had held last year, which had drawn a large number of residents.
“Last year’s event was a major success. This year we are expecting a similar response,” Mishra said.
He added that the hotel had brought in fresh lobsters, prawns and crabs from Mumbai for the seafood preparations.
“There are many people who often travel abroad and then come back and crave for fresh sea food. This festival is for them,” Mishra claimed.
He added that for those with a sweet tooth, the chefs had drawn up a dessert list that included walnut brownie with ice cream, sizzling fruit pie, among other things.
The entire event will be taken care of by executive chef Mrinal Bakshi, who would be helped by an eight-member team in preparing the dishes.
“These food festivals have truly come of age and now are considered some of the most happening events of the city, We just want to ensure that our guests have a good time dining,” he signed off.
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