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Lord Ganesha is back in town, and he brings along with him prosperity, wealth, wisdom – and food. Restaurants in the city, such as The Cafe, Zambar, Coffee Shop The Eatery and Sun N Sand, have pledged to go green and serve only vegetarian fare for the God's too-brief 10 day stay.
The Café at Hyatt Regency in Viman Nagar has welcomed Ganesha with a whole range of Maharashtrian classics. "Thaali peeth, masaale bhaat, aaloo bhaji and kattachi aamti are also being served and a live counter serving Marathi street food is now in place," says sous chef Sarika Kamble. "We're serving healthy meals at The Café this Ganesh Chaturthi, and Maharashtrian food is easy on the calories," she continues. While this sounds like a dieter's dream, the dessert menu alone can take a person on a calorie-laden guilt trip. Food items like puran oli, shrikhand, aamrakhand, ukdiche modak and ladoos are on the menu.
"We're bringing the whole South into this," says Arun Kumar, Cuisine & Brand Head of Zambar restaurant at Phoenix Market City, Viman Nagar. The restaurant will be serving a vegetarian thali with sweet and savoury Kozhukattas instead of modaks. One of the Kozhukuttas will be made in a kheer of milk and cardamom. Sabudana preparations like khichadi, puris, sundal (a chickpea dish), medhu vadas and kachcha kela stir-fry are included on the menu. A Gunpowder fruit chaat will also be served.
Hotel Shreyas located off Satara Road is holding a special Maharashtrian Food Festival at their premises on September 24 and 25. The festival comprises of cuisines from places like Vidharbha, Konkan , Khandesh, Marathwada, Kolhapur and Pune. Some of the dishes on the menu include Kolhapuri Veg Pandhra Rassa, Modak, Kolache Pohe, Goda Bhat, Kolhapuri Misal amongst others.
In original style, Coffee shop The Eatery at Four Points – Sheraton in Viman Nagar is also scrapping meat in favour of a more novel idea. "We'll give the customers a list of vegetables and the customer tells us how he wants them made—dry, with gravy, spicy, charred—we're offering complete customisation," says executive chef Sunit Sharma. He adds that the mawa modak, made in-house, will be served along with the regulars, Shrikhand and Aamrakhand.
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