International and native Indian cuisines of yore have been making inroads into Tiruchi’s fine dining scene through the Sangam Hotel’s ongoing Saturday special promotions.
Themed Saturday buffet spreads (at Rs. 495 plus taxes), at the hotel’s Chembian multi-cuisine restaurant, these varieties have offered the city’s foodies a glimpse into century-old recipes from villages in Tamil Nadu to Mughlai food, and Texan-Mexican styles.
“We want to help our customers experience a different cuisine every week, through these promotions,” Harshwardhan Mirakhur, General Manager, Sangam Hotel, told The Hindu . The seating and serving staff costumes have also been tuned to match the theme that week.
Coming up in the next few weeks are promotions on Andhra food, Indo-French colonial recipes, and preparations from the East Coast Road (Bengal to Vishakapatnam) and Awadh region. “We try and get the ingredients at the source, to keep it as authentic in taste as possible,” said chef Raj P. Radhadkrishnan, who heads the menu-planning team. “In our research for these promotions, we found that traditional cuisine has already got a number of sanitising procedures to ensure food safety,” said Mr. Raj. “For example, raw meat and poultry would be smeared with yoghurt and turmeric to kill the bacteria before the cooking started. .”
