Festival offers mix of flavours, high spirits

Food is often a celebration and the right food combinations can be a lasting memory for one’s palate. This is exactly what the ‘The Perfect Pairs’ festival at Masala Klub, Taj West End are exploring till August 20.

With the right mix of malts and kebabs, the festival aims to please the foodie in you. The Indian restaurant has the right ambience for you -- light music and perfect lighting. As a menu specially curated by chef Sandip Narang and team awaits, you can start off with a drink and an appetiser, Amuse Bouche.

The menu is a perfect marriage of kebabs with malts from Amrut. The evening started off with Tandoori Bekti, which is fish marinated with yoghurt and Indian spices cooked in tandoor style, the Sowa Lasooni Jheenga, prawn flavoured with dill leaves and chop garlic, which was served along with the Baigan Saraf and Spring Onion Kulcha.

The vegetarians could indulge in Dahi Aur Mawe Ki Nazakat, grilled patties of spiced yoghurt with dry fruits and Bharwan Malai Gucchi, which is Kashmiri Morels stuffed with tempered button mushroom. The platter was paired with the fruity Amrut Amalgam, which tastes like an amalgamation of pears, nectarine and melon with sublime peat smoke.

The evening continued with Methi Aur Peeli Mirch Ka Murgh, chicken flavoured with fresh fenugreek; Peshawari Tangdi, chicken drumstick marinated with rich Indian spices served with Nadru Singada and Khasta Roti, which was filling and a myriad flavours put together.

The platter that can be opted for vegetarians included Sarson Ke Phool, broccoli florets imbued with mustard; Bharwan Mawe Aur Til Ke Aloo which is potato stuffed with khoya and nuts.

This was paired with Amrut Fusion, which made all the flavours in one’s mouth feel gentle yet wholesome.

The Galawati Kebab, one of the most known Lucknowi kebabs can come as a gentle surprise. The Tandoori Nalli, lamb shanks marinated with rose petals, green cardamom and glazed in the tandoor was a wholesome experience.

Served with dal makhani and Amritsari kulcha, this platter was paired with the Amrut Peated, which is an unusually dry peat that made the experience spicier yet satiating.

The vegetarian options for this platter are Chilgoza Palak Paneer Tikka, cottage cheese rolled with spinach and pine nuts marinated with Indian spices and yoghurt and cooked in tandoor; Kurkuri Seekh, a combination of mix vegetables skewered and deep fried and the Malai Soya.

A meal ends perfectly with the perfect dessert experience and the Anguri Rasbari was the perfect climax.

The festival can be enjoyed as a Table D’ Hote menu or as A la carte.

For reservations, contact 99873 74661.