April is the month when many states of India like Bengal and Punjab celebrate their New Year’s day. This is the time of the year when restaurants in Hyderabad plan food festivals focused around Bengali and Punjabi cuisines. India has a long coast, with seafood prepared in diverse techniques in different belts from Mumbai to Malabar and Kanyakumari to Bengal. A couple of festivals here in Hyderabad showcase the cuisines from the coasts and ghats of India. Along with an international food festival from Morocco, these are my picks from the food promotions in April:
Punjabi Tadka at Chill and Terrace, Radisson Blu Plaza Hotel
Chill and Terrace restaurant usually promotes a particular cuisine throughout a month. In April, "Punjabi Tadka" concentrates on delicacies from the state of five rivers. Mouthwatering dishes such as Bhatti Da Kukkad, Murgh Patiala Shahi, Saagwala Gosht and Jalandhari Boti Kabab for non-vegetarians and Rajma Aur Akhrot ki Shami, Pindi Chhole with Kulcha, and Maa ki Dal for vegetarians form part of the special a-la-carte menu which is available.
Duration: All through April (Lunch and Dinner)
Western Ghats Food Festival at Cayenne, Mercure Hyderabad KCP
The Western Ghats Food Festival at Cayenne presents regional cuisines along the Western Ghat hills of India, which include dishes from Maharashtra, Goa, Karnataka, and Kerala.
The focus is on traditional preparations from the homes of these states. Some highlights include Tamra Rassa, Bombil Rawa Fry, Goan Fish Curry and Kori Gassi
Duration: 20th to 28th April (Dinner only)
Coasts of India at Okra, Hyderabad Marriott Hotel and Convention Centre
The “Coasts of India” festival at Okra presents food from the coastal regions of Western, Southern and Eastern India. In fact, the highlights of this festival are the 6 live stations rustling up delicacies from seashores of Konkan, Udupi, Malabar, Coromandel, Coastal Andhra, and Odisha.
Kori Gassi, Meen Polichathu, Crab Masala, Pomfret Cafrael and Muri Ghughuni are some of the dishes which you can enjoy as part of the promotion.
Live Fish Counter
A-la-carte options of choosing your fish and getting it prepared with your favourite marinade and using your desired cooking technique are also available.
Duration: 17th April to 27th April (Dinner only)
A Moroccan Melange at Food Exchange, Novotel Hyderabad Convention Centre
Food Exchange, the new all-day dining restaurant at The Novotel Hitech City is hosting “A Moroccan Melange”, a food festival showcasing select delicacies from the North African cuisine.
Moroccan Assorted Starters
Chef Oumaima Bejja, a Moroccan Chef working with Pullman Dubai is curating the festival.
Moroccan Fish Tagine
Moroccan Kabsat Laham
Apart from the signature tagines, the Mezze (chunky Mutabal, along with Hummus, Fattoush and Babaghanous), Harrira Shorbat, Moroccan Kabsat Laham, Cous Cous Tifaya (cooked with fried onions and nuts) and Stuffed Bell Peppers are some of the dishes presented as part of the evening buffet.
Duration: 12th to 21st April (Dinner only)
Bengali Seafood Festival at Ocean’s Basket, Banjara Hills, Hyderabad
One of the exclusive seafood restaurants in the city, Ocean’s Basket is promoting Bengali cuisine all through April.
Chingri Kakrar Bhapa
The promotion is a-la-carte with signature Bengali fish and other seafood preparations like Chingri Kakrar Bhapa, Macher Matha Diye Muri Ghanto, Phulkopi Alu Diye Chingrir Jhol and Tangra Macher Jhal being part of the menu. The restaurant also has a live counter, where you can choose your seafood and it can be prepared with your choice of Bengali gravy like onion and garlic or mustard paste.
Duration: All through April (lunch and dinner)
*EazyDiner Promotional Feature*
A passionate food and travel enthusiast, Sabyasachi is quite popular in the food and beverages circles of Hyderabad, the city he has made his home for the last twenty-five years. As a much-travelled sales person, Sabyasachi has been exposed to many international cuisines as well as regional food from remote corners of India. He blogs about his food and travel experiences at Foodaholix, and is a frequent contributor of food-related articles to the print media.
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