<p>St Patrick’s Day was celebrated with a lavish spread of dishes at Dublin at ITC Windsor. This was followed by a sumptuous brunch which featured an assortment of delicacies, chosen from the Western and the Indian platter.<br /><br /></p>.<p>The combination of different flavours, tastes and colours, made for a unique affair and Bangaloreans were seen soaking in every bit of the celebration.<br /><br />Chef Uchit Vohra, who had designed the entire menu for the brunch as well as the short eats served during the celebrations, presented popular Indian snacks in a western style. “I haven’t changed any of the recipes and only tried to add to the presentations.<br /><br />For instance, I have added a twist to the kadak murg by serving it with chutney, that is attached to the snack, in a very innovative manner. The Sunday brunch has an array of classic continental dishes which add variety to the brunch. There is a heady mix of Indian dishes, live grills and many innovative short eats which is in keeping with the celebrations,” he explained.<br /><br />Good food and good music go hand in hand and Bangaloreans were seen enjoying the variety of short eats, whether it was the doodhiya kebab, or thin crust pizza. The brunch offered more variety to both Indian as well as continental food lovers.<br /><br />The menu included stuffed aubergine with baba ganoush, pork with hoisin glaze with port vine sauce, stuffed chicken breast with sun-dried tomato, olive, jalapeno and cheese with chausser sauce, fresh paupiette with creamy capeberry and dill sauce, lasagne Alforno, dolmas with roasted sambal prawns etc. The Indian selection included gosht dum biriyani and gosht nali as well as a variety of short eats like fried broccoli and pok choy, ham and cheese etc. With so many dishes to be sampled, food lovers were spoilt for choice.<br /><br />Henry, who attended the celebrations, felt that good food enhances a festival. “I like the dishes that have been prepared for the celebrations today and though I miss the fare that we make at home to mark the festivity, the brilliant combination of different flavours and Indian dishes are making up for it,” he noted.<br /><br />Many could also be spotted shaking a leg to popular English numbers like ‘Sweet Home Alabama’ and ‘Mamma Mia’. The beautiful weather and cool breeze made the celebrations a pleasant affair.</p>
<p>St Patrick’s Day was celebrated with a lavish spread of dishes at Dublin at ITC Windsor. This was followed by a sumptuous brunch which featured an assortment of delicacies, chosen from the Western and the Indian platter.<br /><br /></p>.<p>The combination of different flavours, tastes and colours, made for a unique affair and Bangaloreans were seen soaking in every bit of the celebration.<br /><br />Chef Uchit Vohra, who had designed the entire menu for the brunch as well as the short eats served during the celebrations, presented popular Indian snacks in a western style. “I haven’t changed any of the recipes and only tried to add to the presentations.<br /><br />For instance, I have added a twist to the kadak murg by serving it with chutney, that is attached to the snack, in a very innovative manner. The Sunday brunch has an array of classic continental dishes which add variety to the brunch. There is a heady mix of Indian dishes, live grills and many innovative short eats which is in keeping with the celebrations,” he explained.<br /><br />Good food and good music go hand in hand and Bangaloreans were seen enjoying the variety of short eats, whether it was the doodhiya kebab, or thin crust pizza. The brunch offered more variety to both Indian as well as continental food lovers.<br /><br />The menu included stuffed aubergine with baba ganoush, pork with hoisin glaze with port vine sauce, stuffed chicken breast with sun-dried tomato, olive, jalapeno and cheese with chausser sauce, fresh paupiette with creamy capeberry and dill sauce, lasagne Alforno, dolmas with roasted sambal prawns etc. The Indian selection included gosht dum biriyani and gosht nali as well as a variety of short eats like fried broccoli and pok choy, ham and cheese etc. With so many dishes to be sampled, food lovers were spoilt for choice.<br /><br />Henry, who attended the celebrations, felt that good food enhances a festival. “I like the dishes that have been prepared for the celebrations today and though I miss the fare that we make at home to mark the festivity, the brilliant combination of different flavours and Indian dishes are making up for it,” he noted.<br /><br />Many could also be spotted shaking a leg to popular English numbers like ‘Sweet Home Alabama’ and ‘Mamma Mia’. The beautiful weather and cool breeze made the celebrations a pleasant affair.</p>
