Valley celebrates Eid with an exclusive Awadhi style festival. Compiled by legendary chefs Mukhtar Qureshi and Rahul Aerkerkar, take your choice from a delicious menu that pays tribute to heirlooms and cuisine. There is a lot to enjoy such as Paya Aur Zuban Ka Marag, a tasteful, slow-cooked soup of goat trotters and tongue tempered with hot spices, Dawaat-e-Kebab, part of Awadhi Kebabs-Tabak Maas, Chaap, Boti, Seekh and Tikki, and Bombay Butter Bher Bheja that classic Bheja Fry. Since no Eid is completed without Biryani, where the celebrations in style conclude with Zeer Biryan Agli, thus Raan, a whole roasted goat forwards, served on top -on the fragrant saffron rice. TRUE: Valley, NCPA, MumbaiWhen: June 6 – 13 JuneContact: 95949 43555 Parttwo Bengaluru Summer. Enjoy the last of the summer menu’s with a unique surf documentary-inspired menu by chef Karan Upmanyu in the Bengaluru restaurant Parttwo. Enjoy vegetable and protein-forth dishes such as a cold acid fruit plate in the southeastern Asian cold, made with summer fruits dipped in a sweet spicy Thai Nam Wan Wan; Shrimp Wai Salad Throw in a Tangy Tamarind band; Stracciatella with fried eggplant, oyster mushrooms in a pomegranate; and Filipinous pork Adobo, which is accompanied by pickled egg, crispy onions and garlic. There are also dessert-Ice-Cream Sundae, Darsaan and Tender Coconut Pudding. TRUE: Parttwo, Vittal Mallya Road, Bangalore Word: ContinuousContact: 9880011072 A Mumbai-pop-up celebrates the scents of the southern Tamil Nadu, and the Heritage Cuisines of the city city city city city city city city city city city city city city city city city city city city city city city city city city city city city city city city city city city city city city city cityipsimippippippapipproomimippingimipping. The menu contains mutton chukka, pichipotta chicken, a specialty dish of pulled chicken, Paruppu Urundai Kulambu, a spicy curry from Lentil Vadais, and Vazhapoo Vadai or banana flowerers. The highlight of the pop-up menu is the Biryani- A slowly cooked piraga Samba Biryani, prepared with the unique fragrant short-grained rice from the region, and served with mutton Dalcha and raw mango curry. TRUE: TANJORE TIFFIN ROOM, NESCO GOREGAONWHEN: June 2 OnardsContact: 96190116666
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