Skip to main content

'Do Din Di Daal', 'Atta' Chicken, hand pounding of spices at Novotel Food Exchange

 


Chandigarh: From 'Do Din Di Daal', 'Atta' Chicken, and 'Balti' Meat to the 'Mastani' mocktail -- City Beautiful’s Hotel Novotel Tribune Chowk has unveiled a range of mouth watering dishes and a variety of cocktails & mock-tails to make the festive moments more memorable. 'Food Exchange' the multi cuisine restaurant housed in Hotel Novotel has announced lip smacking signature dishes and enticing drinks both – mock-tails and cocktails – which don’t only ensure value for one's wallet but also satiate one's appetite through sumptuous offerings.

“Hotel Novotel in its effort to make the festivities in the run up to Christmas & New Year's more exciting is focusing a lot of attention on creating a memorable culinary experience for food aficionados.  Our 'Food Exchange' restaurant has on offer a well crafted bucket of delectable delights, lofty mock-tails and cocktails, which are not available anywhere in the tricity or the region. It is a part of our philosophy that Hotel Novotel must offer the best to food lovers of the region,” said Ashish Battoo, GM, Hotel Novotel.

Talking about different cuisines on offer and the way these are prepared, Executive Chef Tikka Manpreet Singh said, “Recipes are specially formulated and are differently designed for all signature dishes so that they stand apart from regular offerings."

Tikka Manpreet added," I personally purchase the best masalas & spices and then these are hand-pounded to  enhance their flavors and aroma.” The hand-pounding is done using traditional 'Silbatta' and 'Kundi Sotta' to preserve the traditional process.

Not only Indian the restaurant is a paradise for food lovers as it also has a wide array from Pan Asian & Continental  cuisines. What's more, it also boasts of a unique genre of 'modern cuisine of Pan Asian' too.

“Signature cocktail collections include creatively named cocktails like 'A French in Chandigarh'; 'Melted Garden', & 'NRI' among others.   In Mock-tails we have tasty treats including a refreshing and uniquely named concoction 'Mastani' among many more."

The Executive Chef said that Signature dishes include 'Balti' meat, Broccoli ginger soup, 'Do-din-Di-Daal', and 'Atta' chicken. 'Do-Din-Di-Daal' is made by following a two-day long process of making black daal. First day, it is rubbed and kept overnight in a simmering tandoor. Next day it is given 'tadka' and is again kept in the 'tandoor' for cooked for hours. It is a unique dish in its own way, said Chef Singh. 

Sharing the unique selling proposition (USP) of Food Exchange,  Ashish Battoo said, “We have 220 covers -- 123 inner and 70 in an alfresco setting. There is one private dining room in the outside deck. Breakfast , lunch or dinner, all food is prepared live in front of the guests. We have three live kitchens.” BW

Labels:

Comments

Post a Comment

Popular posts from this blog

After Goa, Chandigarh is emerging as a hospitality hub: Puneet Dhawan

  Chandigarh :   Chandigarh is fast emerging as a new hub of hospitality sector in India after Goa, said Puneet Dhawan, Senior Vice President, Operations, Accor India and South Asia , on Thursday at Novotel Chandigarh Tribune Chowk.  “ Chandigarh being the gateway to Himachal Pradesh and Jammu & Kashmir, has good stopover stays, which is helping City Beautiful in becoming the next best hospitality hub after Goa ,” said Dhawan. Talking about Accor's expansion plans, he said, “We are increasing the footprint of Novotel hotels in India . We are coming up with Novotel New Delhi City Centre, Novotel Mumbai International Airport , Novotel Goa Panjim, Novotel Bhubaneswar and Novotel Bengaluru City Centre. These will be opened by 2023. We will also be unveiling  Novotel Amritsar which is under construction.” He said that occupancy in the hotel industry is improving across India . "While occupancy was 50 per cent in August, in September the same has gon...
1 comment
Read more

Balbir Singh Rajyewal releases the Rotary Club poster for “Ek Haath Aasha Ka” Free Limbs Camp

  Chandigarh:  A free limbs camp - Ek Haath Aasha Ka, will be held at the Block 9 of Chandigarh University located on the Ludhiana-Chandigarh Highway (NH 95) in Punjab on 14 th  November, 2021 under the aegis of Rotary club Chandigarh Central in association of Rotary Club Poona Downtown, District Rotract Organisation. A poster of the event was unveiled today by farmers leader Balbir Singh Rajyewal. Ashish Midha, President, Rotary Club Chandigarh Central said, “The free limbs camp will be organized for the children above 10 years of age and elders, who have lost their hands in some accident. We will provide light, durable and functional prosthetic hands to the needy people. The  US  made prosthetic hands, weighing 400 gram only, can be fitted below the elbow. No charge will be taken from the beneficiaries.” This is first such camp in the northern region. The beneficiaries after getting the prosthetic hands will be able to perform various day to day functions ...
Post a Comment
Read more

Novotel Chandigarh Tribune Chowk appoints Ashish Battoo as GM

Chandigarh : Hotel Novotel Chandigarh Tribune Chowk has appointed Ashish Battoo as its General Manager. Ashish comes with over 19 years of experience in working with several international and Indian brands including The Hyatt and The Oberoi Group of hotels and resorts.   In his most recent assignment, Ashish as General Manager was associated with The Golkonda Hotel, Hyderabad before deciding to pursue his own venture in 2019. He holds a Degree in Hotel Management from Garden City College, Bangalore. Novotel Chandigarh Tribune Chowk, scheduled to open on 1st October 2021, is strategically located in the heart of Chandigarh, offering  proximity to government offices, shopping areas and high-end residences.  The hotel will feature 120 rooms, two food and beverage outlets, banquet halls, event rooms, and recreational facilities including a swimming pool and a fitness centre.  Novotel Hotels, Suites & Resorts offer destination hotels designed as comforting and...
Post a Comment
Read more