Conrad Bengaluru invites guests to immerse themselves in an experience of flavour, aroma, and age-old recipes at Indian Durbar with a unique food promotion. Talking about it, Jagadish Kothandaraman, Director of Food and Beverage, Conrad Bengaluru, said that the ‘Imperial Feast’ embarks on a traditional culinary journey, rediscovering time-honoured classics from the kitchens of Thanjavur. “Guests can witness culinary magic as our two culinary experts take over the kitchen of Indian Durbar to recreate flavours that are legendary, historic and traditional,” he added.
Chef Saravanan, Junior Sous Chef of Conrad Bengaluru, has 14 years of experience in South Indian cuisines like Chettinad, Karaikudi and Kongunadu. Having spent his evenings as a child relishing recipes curated by his mother, he to bring back the magic of his homeland Thanjavur to Conrad Bengaluru.
Celebrating the Thanjavur festival, the food festival presents recipes passed down by generations curated with rich flavorful spices such as green cardamom, stone flower, star anise, poppy seeds and shallots. A few notable dishes include Nalli elunbhu saaru – lamb bone cooked in Chettinad masala’s, Neer Orundai – steamed rice dumplings with tempering of hing and coconut chunks and Thanjavur mutton biryani – dum cooked lamb with jeera samba rice and spices served with mutton dalcha.
A few stellar recipes recommended include Durbar – e – dal – lentils prepared with tomato, butter and cream and Galouti kebab, which is griddle cooked lamb kebab made of deggi mirch, black salt, cumin powder, kasoori methi, chaat masala and dry pomegranate seeds served on Ulta Tava ka paratha. Another standout dish is Durbar -e-lazeez maas or braised lamb ribs and boneless with Awadhi spices. Not to miss the richness that he brings from the old royal rituals of Punjab, like Purvanchal Ka saag and many more.
Coupled with magical recipes curated, the interiors of Indian Durbar reflect intricate gold-leafed jail work. The ambience seeks to convey royalty, inspiration and tradition.
