Taseer-E-Hararat festival @ Eros Hotel New Delhi

February 5, 2018
1,327 Comments

The temperature of Delhi is getting colder day by day. It gets very imperative to consume warm foods to balance the body temperature. Keeping this in mind, Chef Nikhil Ratsogi has curated a fabulous festival called Taseer-E-Hararat that covers all Indian spices and presents them in the most delicious manner @ Singh Sahib.

The festival Taseer-E-Hararat takes the diners on a delectable journey through the different flavors of spices. Eros New Delhi has already
occupied a space in my heart with its immaculate hospitality, finger licking
food, warm hospitality and lush interiors. Last weekend I got a chance to
review the Taseer-E-Hararat festival at Singh Sahib.

Singh Sahib restaurant speaks volumes
with respect to décor and aroma. The simplicity in the ambiance and the warm
tones in the décor accentuate the dining experience to another level.

The Indian restaurant also has talented gazal singers who enliven the atmosphere. The outdoors of the restaurant
had a wide variety of dishes that followed the specific ingredient. I
fell in love with the aroma and the presentation of the spread.

Here’s what the menu included  –
Kahwah – a traditional green tea preparation consumed in Kashmir.
Green tea is infused with a range of spices including cinnamon and cardamom and
served with a touch of saffron.
Zaffrani badam ka shorba – Saffron flavor almond thick soup
seasoned with Indian spices.
Keseri subz biryani – Veg Biryani is a delicious and aromatic
preparation of Rice, saffron flavor Vegetables and spices cooked in a
traditional Afghani style.
Kesari pulao – Aromatic Rice preparation with saffron flavor.
Mirchi da chuank –  Kunri
murgh tikka: Chicken marinated with chilli based marination and cooked in
charcoal oven.
Pashtuni macchi masala – Fish cooked with fresh green coriander,
capsicum, green chilly gravy & seasoned with aromatic Indian spices.
Mirchiyo ka mela – Assorted stuffed chillies served with onion
tomato masala.
Bahawalpur ki macchi curry – fish cooked with onion tomato gravy
and seasoned with aromatic spices.
Gosht ki Najakat – Gosht Nurani shorba –te-khameeri roti
Lamb broth seasoned with Indian
spices and served with fermented bread.
Adana Kebab – Adana kebabı is a long, hand-minced meat kebab
mounted on a wide iron skewer and grilled on an open mangal filled with burning
charcoal.
Hari singh nalwa ki raan pasand – Overnight marinated lamb leg
cooked in clay oven and served with fragrant rice.
Marchwangan korma – Spicy Kashmiri lamb curry and other items.

I specifically loved the Lassun (Garlic) Kheer and was
floored with the subtle taste and texture. The chyavanprash is also a unique preparation
by the chef. Also, the akhrot halwa (walnut) was the winner with respect to the
taste and finesse.

The kesar (saffron) milk is also a drink which one should not miss. Sipping warm milk in the chilly winter on the lawns of the hotel was a memorable experience.

The festival is still on till 11th February and should not be missed. Click here for more information. 
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