New Delhi: Eateries across town are living up to the patriotic spirit and serving tri-coloured delicacies on the menu this Independence Day.
From scrumptious buffets to convenient home deliveries besides three-course meals at dine-ins, restaurants are gearing up to celebrate in style the 69th year of India's Independence.
Encompassing cuisines from Italian to Chinese and continental to Indian, Vivanta by Taj in Gurgaon is set to hosting a special brunch on the occasion with luscious tri-coloured delicacies like "Darbari Gosht", "Navrattan Korma", "Barista Pulao", "Tri-coloured Hummus" and "Vegetable Crepes with Cheese Cream Sauce" on offer.
Their "Trio Smoothie" doused in the hues of the national flag is a special attraction on the dessert menu.
The luxury hotel chain has also designed an exclusive 'Freedom Bliss' package, for stay between August 14 and August 16, that includes buffet breakfast at Latitude, their all-day diner.
The Royal Ballroom, Jaypee Greens Golf and Spa Resort is offering a special buffet lunch with salads, soups, breads, dessert and special Tiranga dishes like vegetable skewers and vegetable timbale.
Urban Pind, another eatery has curated a special menu for foodies, especially those with a sweet tooth, featuring exotic tri-colour sweet-dishes like Mousse, Shahi Tukda with Beetroot Halwa and Slush.
"The Shahi Tukda is a creamy bread pudding and has been paired with beet root halwa. A scoop of carrot and bottle gourd halwa each has been added on the side to give it the patriotic fervour," says Chef Karan of Urban Pind.
The eatery has also introduced a special "Tri-colour slush" to complement the main course on Independence Day.
At Radisson Blu, those with a taste for spicy and tangy, are likely to have a gala time gorging over their quirky a la carte menu majorly consisting of snack-time munchies.
"There is moong dal pakodi with two types chutneys of mint and saunt in shot glasses. We will be having the buffet as well as some a la carte items," says Chef Manoj of the restaurant.
Their "Chaunki Mutter Shammi Kebabs," or green peas patties stuffed with cheese, have been garnished with cucumber, radish and carrot to go with the theme of the occasion.
Desserts like mousse and tarts at the hotel franchise too are tri-coloured.
"We use all vegetable and fruit colours. In the mousse, to get the saffron colour of the flag, we use natural saffron, for the white it is the conventional cream and vanilla base and for green we sometimes use kiwi," says the chef.
