[Rated: 4/5]
PUNJAB is synonymous to brave people with heart full of love & hospitality, dhol & bhangra, vast fields, hard work & prosperity and delicious cuisine.
Punjabi cuisine is reminiscent of Makki Di Roti te Sarson Da Saag served with Gud (Jaggery). However Punjabi food is a lot more than this scrumptious delicacy, and in an endeavour to introduce authentic Punjabi delights, Latitude an otherwise world cuisine restaurant at Mosaic Hotel is celebrating the richness of Punjabi dishes under the fortnight long event named “Zaika Punjab Da” from 18 Nov till 3 Dec'11.
Apart from Bhatti Da Murgh and Paneer Ambi Da Tikka, starters that got served at table, there was a live counter of Papri Chaat and Amritsari Macchi (fish). The non vegetarian starters elevated the Punjabi in me as both the dishes were prepared to perfection. Along with starters we were served salted lassi which had a fine taste of mint and cumin. The Tamatar Pudine Ka Shorba reminded of similar preparation by my grandmother and I loved it.
Main course had a spread of eleven dishes (Eleven is figure of sanctity in India) apart from rice, breads and side dishes. All three non vegetarian dishes Billey De Keema Kaleji, Dar Ji Da Tawa Chicken and Pind De Kadhai Machli (Fish) were appetizing but I personally adored the fish preparation. Succulent dumplings of fish in rich gravy with spices tasted nice. Shalgam Da Burji, Jhai Ji Da Shahi Paneer, Khatte Methe Baingan and Shan E Punjab Rajmah Masala among vegetarian spread were noticeable. Again we found the preparation of all vegetarian dishes to be tasty and carrying authentic Punjabi flavours. However, use of baby corn in Makki Shimla Mirch De Burji seemed to be infusion of an alien food which could have been avoided.
The spread of sweets had Moong Dal Halwa, Gulab Jamun, Rasmalai, Khoya Pista Burfi and Chenna Murgi. Stylish cuts of fresh fruits were present for the health conscious. Apart from Moong Dal Halwa not being as hot as it should be, I found the sweets to be very good. Chenna Murgi being served as in sweets was a first time experience and the same was excellent.
Chef Vipul Mathur shared the facts that Chenna is necessarily prepared from Cow milk and the whiteness of chenna is maintained by adding amla and reetha to the thin sheera in which chenna is cooked, an insight which I shall always remember.
Apart from great food, another reason for foodies to cheer is Chef’s willingness to prepare any of the dishes at live counter in restaurant and share the recipe and nuances of preparation.
Rating out of 5
Food: 4.5, Ambience: 3.5, Service:4.5 | Overall: 4.0
Cost of Buffet: Rs 999 + Taxes (does not include alcoholic beverage) | Alcohol: Yes | Credit Card: Yes
Address: Mosaic Hotel, Sector 18, Noida
Contact No: +91 120 4025002
- Aman Kapoor
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