Radisson Blu Hotel MBD Ludhiana starts Baisakhi Celebrations at Made In India

Ludhiana, April 10, 2015: Made In India, the specialty Indian restaurant at Radisson Blu Hotel MBD Ludhiana started a new food festival to celebrate Baisakhi.  This festival which starts on 10th of April will be on till 18th April. Guests can relish exotic dishes like, Magan da Murgh Shorba (Ambale da spl.) Carom seeds flavored spiced chicken broth, Rajgurunagar da Paya Shorba (Lamb broth mint and saffron infused), Tandoori Bhune Tamater da Shorba (Tandoori roasted tomato broth flavored with roasted cumin), Pomfret Bhatinde Wali (Pomfret Marinated With Spiced Yoghurt), Mehnge Macchi Wale Di Karari Macchi (Chilli and coriander marinated batter fried fish), Methi Macchi Tikka  (Dried fenugreek marinated fish tikka roasted in tandoor), Murgh Sunehari Shahi Tikka (Dil & saffron flavored chicken tikka roasted in Tandoor), Ludhiana Bhatti Murgh Tikka (Pickle marinated chicken tikka roasted in Tandoor),Pakhowal Road da Tandoori Kukkad (Clay oven roasted chicken with crushed coriander, green chili and ginger), Leg to Peg (Chicken drumstick marinated in spiced yoghurt marinade cooked in tandoor flambéed with rum), Keema Pudine ki Seekh (Mint marinated mutton mince skewers cooked in Tandoor), Khas Raaney di Tawa Boti (Braised Masala mutton morsels). Vegetarians need not be upset as there is a whole lot of variety of dishes for the vegetarians like Punjabi Paneer Tikka Mirch Wala (Cubes of cottage cheese stuffed with green chilli paste and marinated with creamy yoghurt marinate), Paneer Multani Seekh (Paneer infused with herbs and spices coated with trio Bell Peppers), Tandoori Kurkuri Seekh (Vermicelli coated deep fried, skewered tandoori vegetables), Bhune Broccoli aur Kale Chane ke Kebab Tempered broccoli and black chickpea kebab), Bhuttey ka Saag (Corn kernels cooked in spinach gravy tempered with garlic), Mirch Makai Mutter Masala (Capsicum corn & green peas cooked in onion tomato gravy), Benarsi Achari Aloo (Baby potatoes tempered in mustard oil with pickled spice), Bhatti Aloo Shimla Mirch (Charcoal smoked baby potato tossed with green pepper), Sood de Dhaabey di Dal (Special black lentil and kidney beans preparation with tomatoes and butter), Dal Jalandhari (Slowly cooked mix of five lentils tempered with onion and green chilli), amongst other dishes which have been picked up from the region’s most famous and delicious cuisines. For Those with a sweet tooth the desserts speacially selected for the celebrations areWagah de Gulab Jamun (Fried cottage cheese dumplings dipped in rose scented syrup), Kesar di Sakora Firni (Rice and milk pudding flavored with saffron), Malai Kulfi Gulab Faluda (Cardamon flavoured Mali kulfi with Rose flavoured rice vermicelli), Gokke Dudh di  Rasmalai ( Chenna dumplings soaked in saffron pistachio rabri). On the 13th April a sumptuous dinner will be laid out with live Dhol being played in the courtyard.

Chef Jot Singh Rana, the Master Chef of the Restaurant while explaining about the festival said, “Being Indian cuisine chef I have travelled to different parts of India and I experienced the unique taste all of the Indian Cuisines but Punjabi Cuisine is the richest of them all.”

Arindam Chakraborty, General Manager of the hotel said that, “Baisakhi is one of the most important festivals of Punjab. It not only signifies the Punjabi New Year but also heralds the harvesting season for the wheat crop. Apart from this it has historical importance for Sikh religion as on this day the Sikh religion was formed. We have been organizing various food festivals/thematic festivals keeping in mind the taste of the Ludhianvis’ taste buds. People of Ludhiana are great food aficionados and are very aware about different kinds of cuisines available all around the world. Whether it is the Chinese/Oriental food or Indian our Festivals and promotions have always received a huge response from our guests and encouraged us to do more such activities.”