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Parathas with a difference

The Leela Kempinsky poolside restaurant `Terrace' is an ideal place to go on a paratha binge

Photo: S. Gopakumar

VERSATILE PARATHA From the hot plate to your plate

`Achaar,' `dahi' and steaming hot `parathas' with pure ghee are a sure winner on a wet and cloudy day.

Promoting this winning combination is The Leela Kempinsky at their poolside restaurant `Terrace' from July 20 to 26.

Exotic variations

Exotic variations of stuffed parathas served with tongue-tingling accompaniments are yours to choose during the six-day festival. Be it the `Aloo and Mutter paratha' with garlic pickle or the `Lucknowi Paratha Roll' with chicken or paneer filling and a dash of mint chutney and `Lachha onion,' or the `Mutton Kothu Paratha' and the `Malabar Paratha' with `Mutta Masala - the range is wide enough to suit your taste or mood!

The versatile paratha can complement a meal or be a meal by itself.

Speaking excitedly about the festival, Shridhar Nair, food and beverages manager, said, "The theme was so chosen because of its wide range of choice and its popularity both at home and abroad. The paratha has crossed national boundaries and in South East Asia, Indian immigrants have added their own variations to the basic theme - the `Roti Planta' of Singapore and the `Roti Canai' of Malaysia are International variations of the `Indian Paratha."

Served at lunch and dinner along with the a la carte menu all through the week, the cost of one serving of any of these stuffed parathas cost between Rs. 190 and 290.

The `Paratha Station' will have the chef personally preparing and serving the parathas.

Customised parathas

The guests can try making their own specials too and experiment with the stuffing - potato, mint, coriander, white radish, cauliflower and so on to suit their palate.

"From the hot plate to the plate," said the effervescent senior sous chef, P. Dinesh Lal, as he served his very own `Special' - the `Breadfruit Paratha' with spicy coriander chutney and natural yogurt.

The delectable stuffing with chopped ginger, garlic and green chilli is a vegetarian's delight. Try the coriander chutney for that extra spicy bite.

The `Radish Paratha' too is an excellent choice. Made of fresh radish and served with tender mango pickle, it is just the right thing to complement a full meal.

For those who would like meat with their meals, there's the extravagant `Pepper Chicken Paratha,' an adaptation of the `Pepper Chicken' of the South, minced meat and the `Mutton Kothu paratha.' For the eggitarians, the Chef's special `Andewali Lacha Paratha' is a wholesome treat.

With the dark clouds in the distance, the sea beyond, the cool breeze in one's hair, the aroma of the spices and fried onions wafting down from the skillets is enough to make anyone's mouth water and whet even the most jaded of appetites. What better time than the monsoons to go on a paratha binge - a time to relax and unwind.

DEVAYANI MEDHEKAR

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