Spring Bonanza North Indian Food Fest begins at Hotel Fortune Park BBD

Myntra [CPS] IN
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Hotel Fortune Park BBD, Lucknow by ITC invites the foodies of the city to experience the fervor and vibrant colors of the lip-smacking North Indian food in a ‘North Indian Food Festival’ named Spring Bonanza, Khao Unlimited from 07th March 2018. On this occasion, Vice President, BBD Group Hospitality Purva Gupta, Executive chef Richard Biswas, Shitanshu Tiwari (Food and Beverage Manager, Fortune Park) & General Manager Sanjay Pant were present.

With an aim to create the most authentic North Indian menu for the occasion, Executive chef Richard Biswas with his team discovered culinary secrets of the region and drew inspiration from the traditional eateries and their most relished dishes. On this occasion he said taking inspiration from there expedition, Chefs have created a scrumptious menu which includes specially-

Veg Dishes– Hara Bhara kabab, Nilgiri paneer tikka, tandoori fruit chaat, bhutte ke kabab, Dahi ke Kabab, Ajwaini paneer tikka, tandoori aloo, veg shammi kebab, Veg Biryani with curd and in the main course- DAL E Fortune, Paneer Khurchan, Vegetable Noorjahani Kofta Curry and Roti / Naan, as well as desserts, you can enjoy the Shahi firni and gulab jamun.

Non Veg Dishes– In the non-veg dishes, the Nilgiri Chicken Tikka, Mutton Sheek Kabab, Kuti mirch ke Tandoori Chicken, Mutton Shammi Kabab with Ulta Tave Paratha and Chicken Biryani along with Raita, DAL E Fortune and Kashmiri Mutton Korma and much more to give the foodies an ultimate gastronomic pleasure. Vegetarian- INR 699/- Per Person, Non-vegetarian- INR 799/- Per Person.

Vice President, BBD Group Hospitality Purva Gupta said, “We have selected the most popular North Indian dishes for our patrons. The festival would take the foodies of the city on an extraordinary expedition to taste the flavorsome. She also said carefully crafted menu comprises traditional spice laced food, succulently created from fresh ingredients keeping in mind a healthy nutritional balance and preserving the wholesome goodness. This would be a delicious experience for the food lovers of the city as they could eat the varieties of traditional dishes each day.”

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