Foodies make beeline for Fiesta Mediterranean
A SUMPTUOUS array of Mediterranean food having the most exotic names and a delicately tantalizing aroma is drawing a large crowd of food lovers and culinary connoisseurs of the City famed for having a voracious appetite at the ongoing ?Fiesta Mediterranean? at Hotel Sayaji.india Updated: Dec 14, 2006 14:47 IST
A SUMPTUOUS array of Mediterranean food having the most exotic names and a delicately tantalizing aroma is drawing a large crowd of food lovers and culinary connoisseurs of the City famed for having a voracious appetite at the ongoing ‘Fiesta Mediterranean’ at Hotel Sayaji.
The special food event bringing famous dishes from far off lands began from December 8 and will continue till December 17 at Kebabsville. The event has become all the more enjoyable, as not only the customers get to savour mouth-watering delicacies but they also get to enjoy the sight and smell of the land in perfectly amenable surroundings, specially designed to give a feel of the Mediterranean.
The waiters wearing ‘Kaftans’ and danseuse performing belly dance and fire dance to Arabic tunes makes for an irresistible foot-tapping combo. The Mediterranean stretching from the southern coast of France to Italy, Greece and Turkey and including such African nations such as Algeria, Morocco and Egypt is a veritable food lover’s paradise. The endless list of dishes makes the countries around the sea share more than a beach.
A long history of imperial colonisation, not to mention that of international trade, has rendered a deeply shared culture and agriculture among the Mediterranean countries.
Wine and herbs are central to Southern European cuisine, while spices intricately and boldly flavour North African foods. Food is integral to the effusive hospitality, which is imperative everywhere in the region.
Sous chef Mani Shankar Pandey said that the dishes have been carefully selected over a period of months so that they appeal to the taste buds of Indoreans, while retaining their originality.
The starters include eight non-veg snacks and an equal number of vegetarian snacks. Turkish chicken drumsteak, soulaki and grilled pomfret with aalyoly sauce are the most liked dishes amongst the non-veg snacks, while roasted baby potatoes with olives and green garlic paneer are being relished in the vegetarian category.
Amongst the 15 dishes kept in the main course, three are Indian so that the customers do not miss the local flavour. The 10 desserts picked from the choicest Mediterranean sweet dishes provide a perfect finale for the rich feast.
Sayaji Assistant Manger food and beverages Sanjeev Kumar said that the festival is drawing large crowds and on weekdays the rush of families is so great that waiting has to be introduced.
The entry fee is Rs 350 per head allowing an unlimited number of servings and the happy hour scheme provides an on-the-house small drink of Teachers Highland on entry between 7.30 pm and 8.30 pm.