Festive feast

Zen, the Pan Asian restaurant at The Leela Palace Kempinski, is celebrating Thailand’s famous Loy Krathong on November 24. Similar to the Indian festival of Diwali, Loy Krathong is celebrated with great opulence and fanfare all over Thailand.

 As an ovation to love and light, during this festival millions of ‘krathong’ (boats made out of banana leaves, decorated elaborately with flowers, candles, incense sticks) are floated on water amidst fireworks.

The restaurant plans on celebrating this festival with a lavish dinner buffet that includes traditional dishes from the Thai platter like the Thod mun kung (Thai shrimp cakes), Hor mok pla (steamed fish souffle with coconut cream in banana cup), Yum makhua yaow (eggplant salad with prawn) Mao phao khing (stir fried pork with ginger and bean paste) and a variety of curries. The Loy Krathong buffet is priced at Rs 2500.

Cocktails galore

Flavours of India meet world contemporary cocktail created by Blue Bar's (Taj West End) Master bartender Joel Scholtens Lindsay from November 23. Some of the interesting combinations include Cardamom and pineapple martini — a mix of cardamom, pineapple, honey and vodka; Star fruit and saffron martini — spice saffron with star fruit, vanilla liqueur, apple liqueur and vodka; Bartenders apple pie — blend of brandy, fresh apple, cinnamon and apple juice; Curry apple — mix of apple, curry leaf, apple juice, gentleman Jack, apple liqueur; Mexico Lov — mix of tequila, lime Juice, lychee juice, sugar and coconut milk.

Lavish start

i-t.ALIA at The Park is celebrating antipasti which literally means ‘before the meal’. Antipasti, as stated in a release, is fast becoming the most contemporary way of eating for its sheer simplicity. Traditionally antipasti is a must to start the meal.

According to the release, it stimulates the stomach with its preserves and vinegar for the huge meal that follows.
They are simple to make and can be based on marinated vegetables with a small frittata, fresh cheeses, cured meats and olives.

Antipasti can combine to make for a meal by itself — fresh vegetables with warm bagna cauda, asparagus with black pepper and pecorino zabaglione, among others, make for a popular selection for vegetarians. Non vegetarians can choose from chardonnay steamed mussels with lemon, olive oil and parsley, batter fried soft shell crab with cucumber salsa, chicken, rocket and gorgonzola involtini or Alba style raw beef salad with truffle oil and grilled shitake caps, among others.

 The festival is on till November 30 for lunch and dinner.