Why hunt around in Mumbai, Delhi, Kolkata and Bangalore, when
one can enjoy the cities' street cuisine at Radisson Blu Hotel,
Ghaziabad, advises rakesh kumar
Stepping into the lounge of Radisson Blu Hotel, Ghaziabad, is bound
to leave a visitor a little nonplussed these days as one is greeted by a
railway signboard in Hindi that reads: "Ghaziabad Junction". As one
follows the signages, one will land up in a place where four train
coaches flanked by rehri, thela (push-carts) and street food stalls will
welcome you. Welcome to the ongoing Street Food Festival, where one can
sample an assorted range of lip-smacking desi flavours from the streets
of India. “What could be a better gift than this on this festive
season?" the hotel chef emphasised. "Since street food is the backbone
of the country, every individual in this country has a liking for it.”
The restaurant, wearing the look of a railway station, is all set to
take a visitor through a very unique culinary journey of specialties
belonging to different regions of India. From the
Aloo Tikki Chaat, Dahi Bhalle, Chilla and Kachodi from the
Capital or
Paav-Bhaaji and Paani-Puri from Mumbai's Chowpati, Momos and
Jhalmuri from the streets of Eastern India to Idiappam, Paniaran and
Saboodana Vada from the southern part, the hotel has tried to capture
the spirit of Indian street food. To add to the look of roadside
eateries, the food is cooked and prepared inside the train bogies or on
the thela and rehri. And yes, there is a wine shop too, with the legend
Theka Videshi Sharab ka.
“We have seen so many hotels doing it earlier, but they failed to give a
look of roadside eateries. We have not only taken all-time favourite
street foods from across the nation, but also tried to give an
experience of roadside eateries in an ethnic style,” said Mohit Khana,
executive chef of the hotel.
At the restaurant, one could start one's culinary journey from Chennai
Express Idiappam or Paniram then move to the Mumbai Central for Wada Pav
followed by Eastern Railway bogies offering Jalmuri and the last
stoppage will be Delhi, where one could taste Chaat. In dessert one can
find Jalebi or Maal Pua. One section is dedicated to kids, where one
could find Maggie, Chuski and other delicacies.
“Every two days, we change our menu. For instance, today we are
offering Momos at the Kolkatta counter, after two days you will find
some change,” added Khana. Even though it is street food but the hotel
has tried not to compromise with hygiene and actual flavour of the
original dishes. It is a culinary journey that takes a guest from one
part of the country to another one in no time and that too under one
roof.
