Bangkok--8 Oct--Sheraton Grande Sukhumvit
Discover the exotic and authentic taste of India from October 23rd — 31st when renowned dining venue, the Orchid Cafe welcomes venerable Chef Srinevasu from Dum Pukht Jolly Nabobs restaurant at the ITC Windsor Hotel, Bangalore.
Chef K.M.Srinevasu has been cooking for over 24 years and has played a significant role in the continued evolution of Indian cuisine. As the culinary creative force behind Dum Pukht Jolly Nabobs restaurant he has served his outstanding food to many distinguished dignitaries and heads of state including former UK prime minister, TonyBlair, and former Chancellor of Germany, Gerhard Schroeder.
In Indian cuisine, the slow oven or dum pukht has evolved into one of the most refined forms of cooking. The method of cooking used by Chef K.M.Srinevasu was originally enjoyed by the Nawabs of Awadh, rulers of India’s Northern provinces during the 18th century. Cooking on a very low flame, mostly in containers sealed with dough, skilled chefs are able to cook meats in their own juices to maximise flavour, aroma and succulence. The resulting dishes possess a richness and taste that is incomparable and ensures a memorable dining experience.
At the Orchid Caf?, diners will be able to enjoy starters such as tararey jhinge, a piquant dish of prawns tempered with mustard seeds and curry leaves, and murgh chicken tikkas dipped in an aromatic royal cumin marinade grilled in a tandoor oven and then finished in the dum slow cooker.
Main courses include koh-e-avadh, Chef Srinevasu’s own recipe for rogan josh; a trio of mutton shanks cooked in the dum with cardamom and finished with saffron. The gosht dum biryani is a notable dish of basmati rice and fragrant spices simmered with mutton stock and served with a traditional the raita. Vegetarians will find many dishes to their liking including the delicious guncha-o-keema, small florets of cauliflower prepared with cubes of capsicum and tomatoes cooked in a smooth tomato and kasoori methi gravy.
Indian cuisine is noted for its desserts. An evening at the Orchid Caf? ends with an irresistible selection that includes phirni, a light dessert of milk and ground basmati rice flavoured with cardamom and set in an earthen mold, topped with pistachio and almond slivers. Other options are kulfi lab-emashooq, a rich ice cream with almonds and vermicelli in syrup.
Join us for an exotic Indian odyssey with Chef Srinevasu at the Orchid Caf?, dinner starts from 18.30 — 22.30 hours, October 23rd — 31st. For further information or reservations, please call 02 6498355.
For further information, please contact;
Yuthika Charoenrungruang
Marketing Communication Manager
Tel. 662 6498641
Fax. 662 6498811
Email: [email protected]