Whiskey Sweet Sour
Fort Heritage Hotel-a real treat
A newspaper article
Fort Heritage Hotel-a real treat
Kitchen Critic
No Whisky. Leave liver cells a rest. No chicken butter. Allow excess fat deposition. Visit the only vegetarian and a non-liquor heritage hotel in Chandigarh / Panchkula.
I decided to check out the food in the Fort Heritage Hotel for the benefit of culinary experts who are Chandigarh and Panchkula desperate to eat some other joint that is far from the same old Chinese food and Madrasi Khana.
The atmosphere is very relaxing and steeped in the mystery to come a hotel that was originally Fort Chandel dynasty. The highest wooden door at the entrance is a sight to behold. The durban at the door, in the best gala gala, reminding the soldiers of the time. The restaurant is managed by waiters anxious eyes greet you warmly. The decor in the restaurant all the characteristics of a real dining area. The ancient arms and the tops that adorn the walls. The menu not only gives us all kinds of dishes served but it is also educate in the history of Chandel Maharajas.
Before placing orders build our appetite by roaming around the Fort and seeing all the vintage Car pool, the temple of Ganesh and conference room. I had visited the fort with my wife and daughter. My parents had come to the end of Bangalore, were the guests of honor. We started by ordering hot and sour soup with vegetables. I am pleased to note that unlike the stingy portion size of other hotels in Chandigarh, two soups were enough for the five of us. The soup was excellent and was neither too hot nor too bitter. It was perfect. By the time we finished the soup the waiter arrived with a plate of each one of Spring Rolls and vegetables that was again Find Kabab surprisingly for the five of us. The spring rolls were fat and fillers were soft. Vegetables search immersed in chutley kababs were a perfect green. After the main course arrived. Dear readers, I recommend "Makai Kumb Subji, Dal Panch Mel and Bedmi Paneer, and I am sure to be grateful to me for recommendations. The food just melted in the mouth. Again, a plate of each dish with tandoori roti is enough for the whole family. Makai-Kumbh Subji seems to be the chef's specialty, as it was balanced fusion of sweet corn and mushrooms marinated in subtle spices. Dal Panch-mel was made from five different pulses, simmered in a brass pot for more than 12 hours to soak up all the delicate essences in its very essence, is another dish is worth recommending. I never knew that the humble dal can be raised to such heights thermal culinary prolonged intervention. Paneer Bedmi almost passed the test. The Paneer was probably mass produced, that would explain the detrimental effect it is the texture. The dish was soft ice cream series with hot chocolate sauce. Salsa is runny and could have been better. Bournvita tested as dissolved in hot water. Besides the sweet dish, main course was a pleasant experience. Now, for the financial implications. Very astonisning, taking into account the standard of the hotel. We were billed RS800 / – for a meal for 5 people. Even in a fast food restaurant cheap, that has to wait in line to pay and collect your grub, probably would have ended up spending more negative in the real environment. Only like-Makai Kumbh and Panch Dal-mel in Strong and cheer you up. If not, return to this culinary criticism.
Sudhakar Natarajan
Deputy Commander
Indo Tibetan Border Police, SHQ
NE-I, Khating Hill, Itanagar
Arunachal Pradesh 791 111
About the Author
an avid food critique
Bottoms Up: Jolly Rancher