A variety of spices, herbs and ingredients tantalizes the palate with an authentic experience this October
Singapore, 2012-09-06 — /travelprnews.com/ — Located on the west of Maharashtra state in India, Mumbai’s defining food culture bears the combined hallmarks of a few influences, not least Muslim, Goan, South Indian and local Maharashtrian, to name a few. Ranging from mild to very spicy based on the variety of herbs, spices and ingredients, guests with a penchant for Indian cuisine can look forward to an authentic experience created by Guest Chef Vikram Arora from Four Seasons Hotel Mumbai in One-Ninety atFour Seasons Hotel Singapore from October 17 to 27, 2012.
While savouring the amuse bouche pani puri shots, a popular street snack, diners will be guided through an extensive menu selection that showcases the culinary finesse of Chef Arora. Beginning with staples such as khamiri roti, khamiri naan and bakarkhani – a speciality bread made with fennel, onion seeds, sesame seeds and nuts – appetizers such as galouti kebab (Lucknawi speciality of fine minced lamb flavoured with home made galouti masala, saffron and vetiver), tandoori murg tikka (oven cooked boneless chicken marinated in curd, chili and garam masala) and hara kebab awadhi (pan-grilled spinach patties flavoured with cardamom and fenugreek leaves) are signature highlights of Chef Arora’s.
Marrying a profusion of flavours with an aesthetic presentation, main courses on the la carte menu that tantalize the palate are Hyderabadi murg biryani (dum – or slow oven – cooked boneless chicken and basmati rice with Hyderabadi spices), meen moilee(pomfret fish fillet simmered in mustard and curry leaf-tempered coconut milk) and murgh makhanwala. Also known as butter chicken, this tandoori boneless chicken dish is simmered in tomato gravy finished with cream flavoured with fenugreek leaves, and is a ubiquitous dish for most families.
Though North Indian in origin, classic desserts that are known and relished worldwide are indulgences one would not want to miss. Comprising of dumplings traditionally made with reduced milk and cottage cheese in flavoured syrup, the gulab jamun needs no introduction. Just as notable is the shahi tukra, a rich bread pudding topped with nuts, while moong dal halwa, which is a husked green gram lentil delicacy, is known to protect the body against the wintry cold.
Accompanying the a la carte menus for lunch and dinner are set lunch menus that offer a vegetarian option, with prices ranging from SGD 38.00 to 45.00 per person. Additionally, a vegetarian degustation menu is priced at SGD 68.00 per person, while the non-vegetarian menu is priced at SGD 88.00 per person. Prices are subject to 10 percent service charge and prevailing government taxes.
For reservations, contact One-Ninety at (65) 6831 7250 or one-ninety.sin@fourseasons.com
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Hotel Press Contact
Michelle D. Wan
Public Relations Director
190 Orchard Boulevard
Singapore, Singapore 248646
Email Michelle D. Wan
T. (65) 6831-7130
Guest Chef Vikram Arora