Chor Bizarre brings authentic Indian cuisine in a setting that is unabashedly Indian. Their skilled team of chefs endeavor to stay true to the actual origin of each regional dish, honestly recreating flavors that one would normally associate only with home-cooked food of that region.
Part art, part kitsch, part imaginative, part contrived, the interiors of Chor Bizarre have been put together with India's finery, frivolity, and sheer joie de vivre in mind. From furniture to fabrics, pearls to periodicals, carpets to cutlery, it captures the spirit of India in all its eclectic irreverence. Inside their expertly interiored space, nothing matches yet everything gels.
Chor Bizarre is dedicated to serving authentic Indian cuisine in a unique atmosphere. As mentioned above, they offer an amalgam of authentic dishes from different regions of India. Being this apt in bringing the diversity of the nation to the forefront through its food, this one-of-a-kind restaurant is known for hosting a myriad of food festivals from time to time.
And in their quest to continue with their unique culinary legacy, they are all geared up to celebrate the last month of the year by hosting the Tamil Nadu Food Festival featuring authentic recipes from the ancient Tamilakam region right here in Delhi every day from 12 noon – 3 pm and 7 pm - 11 pm. You can sample delectable traditional preparations like Mutton Chukka, Curd Rice, Corn Sundal, Poricha Meen, Paneer Kurma, and more presented in a beautiful silver thali with both vegetarian and non-vegetarian options.
Some of the must-try dishes that you get to savor at their ‘Tamil Nadu On A Plate’ festival include:
Poricha Meen is a deep-fried masala fish that is soaked & slow-cooked in a fine curry. South Tamil Nadu-style fish curry where the blend of varied spices is given the importance.
Mutton Chukka is an authentic and aromatic Chettinad dish from the state of Tamil Nadu. This mutton chukka is traditionally prepared with fresh goat meat or lamb along with a specially made spice mix prepared with Kalpasi, Javitri, Star Anise, and pepper which makes the dish even more flavorful.
The rice chosen to make the Dindigul Biriyani is Sreeraga Chamba rice, also known as 'Parakkum Sittu'. This variety was chosen by Nagaswamy Naidu himself to make his biriyani stand apart from others. The Chamba rice is well-cooked and almost melts in the mouth.
It is a popular South Indian tea-time snack made with chana dal, spices, onions & herbs. It is also a street food & most commonly served as an evening snack with chutney. Masala means a mixture of spices & Vada is a fried lentil snack.
Cabbage Poriyal is a famous side dish from South India where cabbage is tempered with mustard seeds, curry leaves, and some lentils. It is finally topped with some freshly grated coconut. It's kind of comfort food, simple yet delicious!
Kritika Tandon is an in-house creative writer for EazyDiner Pvt Ltd. She has done post-graduation from IP University. She loves to explore new cuisines and places. She is passionate about writing articles based on Food, Cuisine, Recipes & many more. In addition to writing, Kritika likes cooking and loves experimenting with new recipes at home.
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