Choose from a variety of "extremely spicy food" coupled with chapattis, parathas, and variety of daals, vegetables with yoghurt, paneer (cottage cheese) and pickles, forming the main items on the North Indian menu. Don't forget to try the ever so popular Tandoori Chicken freshly cooked in the tandoor (a large, cylindrical coal-fired oven). The North Indian menu is especially a delight for vegetarians who often claim to not having many options to choose from at restaurants. But if you are one of those hardcore non-vegetarians, then fret not, because the coastal states of Orissa and West Bengal do have scrumptious offering of fish and seafood items. For desserts, you can select from a wide range of sweets, namely, Gulab Jamun, Peda, Khurchan, Rewdi, Gajak, Singori, and Kulfi, among others.
But if you are fan of dosa and idli, sambhar dal, rasam, and biryani, choose the South Indian menu which contains food with brilliant blend of flavors, colors, seasonal, nutritional balance, fragrance, and visual appeal. Also chutneys from the South, made out of ingredients including tomato, rice, tamarind, and peanuts, are very popular. If you're confused about how to conclude your dinner in a sweet note, choose Payasam, a famous South Indian dessert.
If the Thali set is too much for you, you can choose from the Festival's equally mouth-watering options in the four-course à la carte menu comprising wide ranges from soup, starters, main course and desserts, with the perfect amalgamation of fundamental ingredients and cooking techniques delivering authentic Indian style and flavor. From Attu Kari Melagu Fry (Mutton chunks smoked dry with black pepper and spices), Vembanandan Konju Moilee (Fresh water Prawn cooked in mild coconut broth), Avial (seasonal vegetables cooked in cumin and coconut paste), Appam, and Dosa, there are many more exotic dishes to choose from.
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