I relish soaking my greedy soul in the pool of gastronomical extravaganza. Four Points By Sheraton Dehradun has come up with a lavish buffet event named, “Punjab Di Hatti”. Chef Gurbaksh Singh’s culinary skills are amazing and it was a great experience, witnessing the chef’s food magic. His culinary creation will definitely make you fall in love with food and visit Four Points by Sheraton, again and again.
Four Points by Sheraton has delectable starters
I started brunching with a plate full of Tandoori Kukkad, Ajwaini Paneer Tikka, Lassi, Amritsari fish and mint fish salad. Tandoori chicken Kukkad is basically, an amalgamation of spices like black pepper, cinnamon, smoky paprika, garlic, garam masala, and coriander. In case you sprinkle lemon on it, what you avail is heavenly bliss!
Ajwain or Carrom seeds are mixed with rich ingredients and soft and succulent paneer cubes is all I need on a gloomy day. However, it was a glass of refreshing Lassi that complimented the latter really well. What’s a Punjabi brunch without Lassi, eh?
Crispy fried fish fillets are coated in a spiced gram flour batter and deep-fried till the external cover is crunchy and the fish inside is soft and melts immediately in the mouth. In case you sprinkle it with a pint of chaat masala, you can feel the Amritsari essence.
They also have a wide range of salads like mint fish salad, fruit salad, chicken tikka salad and a fully dedicated “Chaat” section where you can customize your Chaat according to your desire.
Main course dishes
Main course dishes have my heart embedded in it and when its Four Points by Sheraton, I am always ready to dig into goodness. The buffet menu certainly consists of Bhuna mutton, Chooza Khas Makhani, Vegetable Caponata, Mushroom Ragout, Chilly Garlic Noodles, Sarso ka saag, Adraki Gobhi, Bhindi ki sabzi, Kadhi pakoda, Paneer Lababdar, Aloo Badi, Jeera Rice and assorted pieces of bread.
I love my mutton, deep-fried/pan-fried with its own juices. Hence we assert the term, “Bhuna”.. It is slowly cooked hence, the flavours turn out to be overwhelming, enough.
When Kasoori Methi powder, Garam masala and a stupendous base of Tomato Makhani gravy collide with each other, a magic potion takes birth. Chooza Khas Makhani is rather an enhanced version of Butter chicken and it has already set my heart on fire.
What’s a Ragout? Well, Ragout is basically a thick French stew slowly cooked in rich flavours. It is generally poured over pasta to serve piping hot. It was cheesy and the wild mushrooms played a great role in bringing the best flavours. I am still drooling over the pictures. Punjabi cuisine is incomplete without Paneer Lababdar. As we all know, it is one of the most ordered dishes in highway Dhabas and can be found on the menu of thousands of eateries across India. I love the alluring combination of onions, cashew nuts, chopped tomatoes, and spices.
My comfort food is “Dessert”. What’s yours?
Dessert has been the best comfort food since I started munching them. I am a nagging child hence, fruits turn me into a naysayer as always. But, culinary science has become so advanced, that even your boring apple turns into an alluring damsel.
Four Points by Sheraton Dehradun is on a dessert spree after a sumptuous starter and main course dishes hence, my mind is ready to Jatt-set-go during the season of Punjab-Di-Hatti.
Apple Strudel 🍎 is a kind of filo pastry which is sweet, crisp to an extent and greatly flaky. Peeled Bramley apples, cinnamon, lemon zest, breadcrumbs, caster sugar, raisins, etc. act as a magic potion to give life to this very dish. The butter makes it flaky so it is totally upon you, how much butter you want to apply.
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