Weekend food plan: Let the festivities begin

EID: Loya, Taj Palace, New Delhi

The much-awaited festival will be celebrated next week. In the run-up to the celebrations, the regional North Indian premium dining restaurant Loya at the Taj Palace in New Delhi has a progressive brunch. The specialities include the succulent Dum Nalli with baby lamb shank, fiery grilled Ghost Chilli Murg Tikka served with carrot-coconut purée, and the Kangra Khodiya Gosht cooked with walnut, among others. End the meal on a sweet note with Doodh Jalebi that has indulgent pistachio-laced milk and Badana Pearls with rabri and saffron foam topped with pistachios and almonds.

Also read: How diabetic chefs thrive in the kitchen

UGADI: Oota Bangalore, Bengaluru

The Kannada New Year falls on 30 March this year. Oota Bangalore, which celebrates the sub-regional cuisines of Karnataka, has an Ugadi thali available for lunch on Saturday and Sunday. There’s Heerekai Bajji (ridge gourd and gram flour fritters), beetroot-mavinkai kismuri (salad with grated beetroot and raw mango, fresh coconut, coriander, green chilli, lime juice, and crisp beetroot papad), ananas menaskai (sweet and spicy pineapple curry), double beans pulao, and navanakki payasa (warm foxtail millet and coconut milk kheer), among many traditional dishes.

SAMSAR PADVO: Shenoy’s, Mumbai

In Mumbai, the Goud Saraswat Brahmin (GSB) community will celebrate Samsar Padvo, or New Year, on Sunday. Shenoy’s, the restaurant that specialises in this community’s cuisine, has a sit-down festive lunch on Sunday with seasonal delicacies. The New Year feast features Dalitoy (Konkani-style tempered dal), khotto (idlis steamed in jackfruit leaves), tendli bibbo upkari (stir-fried ivy gourd and tender cashew nuts), masala takk (spiced buttermilk), and madgane (a sweet dish with chana dal, coconut milk, and jaggery).

CHETI CHAND: Via Bombay, Mumbai

As it happens, the Sindhi New Year, Cheti Chand, falls on Sunday, 30 March as well. The restaurant Via Bombay has a festive menu to mark this festival. Ashesh Sajnani, the Sindhi founder of the restaurant, introduces a Cheti Chand Special Buffet with home-style delicacies. There’s sai bhaji (lentils and vegetable dish) with bhuga chawal (sweet rice), Sindhi kadhi (tangy curry with vegetables), Sindhi Mutton, Chicken Kofta with Chicken Kheema, and Seyal Machi (fish gravy with onions). Complete the meal with Dal Pakwan (crispy discs served like chaat with chutneys and channa dal). Finally, dig into desserts like gach (fried cookies) with rabri, caramel custard, and phirni.

Also read: Bengaluru brews India's first homegrown sake