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 Hotel Chola Sheraton relives the celebration mood... the delectable recipes that Navratri and Diwali have left behind... for us to capture your taste!
The Gujarati fare at Chola Sheraton promises an elaborate buffet spread at Sagari, the rooftop restaurant, between the 16th & 25th of November '02, for dinner. All authentically created for the Gujarati palate, by our chef from
Ahmedabad.
The appetisers that leave a tangy sensation, are enough to treat us to the perfect Gujarati potion. "Khandvi" is a sweet & sour crepe, carefully rolled to a mouthful; and the "Dhokla" is a steamed besan preparation that's in every Indian's list of
favourites!
The "Bharwan Bhinda" and "Phoolawari ka Sak" are dry sauteed preparations of the all-time favourite veggies - okra and cauliflower! The "Mag" is a light lentil dish that complements any rice or bread preparation. "Undiya", the most famous Gujarati delight, is a combination of root vegetables that are cooked to make one's mouth water!
 "Theplas" and "Bakaris" are Gujarati breads that combine the right proportion of besan and some flavouring agents like methi, gridled to accentuate the aroma of the lightly roasted fenugreek leaves.
"Topra Pak", a much relished dessert in the region of Gujarat, is a brilliant copra preparation that has been sweetened to complete the meal. "Kaju Katli", "Doodhi ka Halwa" "Mohan thaal" are items that one can sink into, to have a sweet and calorific ending!
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