India’s food scene is more dynamic than ever, re -defining Pak boundaries with new restaurants, innovative menu and bold fusion experiments. From installing global brands to homegron chefs, there has never been a better time to carry forward the boundaries of creativity. The diverse culinary traditions of our country develop with modern techniques combining the tastes of heritage. And what can be a better way to experience this development than food festivals? To bring a lineup of gastronomic events as March and April, prepare to feast on delicious everything! Ready to indulge? Let’s dive!
In March-April 2025, some food festivals in India should be obtained:
Delhi-NCR
Thai Pak Mahotsav Erwan, The Clarids arrives in New Delhi
Experience the vibrant roads of Thailand, Erwan from your seat, Clareds in New Delhi! Put on an epicurian trip, where the rich culinary heritage of the country is rebuilt through a special menu. This immersive experience catchs the artistry of time-e-respectable techniques, authentic tastes and innovation, bringing Thai roads to life. See street style mixed noodle soup, Me Gobal, Poa Piya Tod, Peak Gai Short Namn PLA and PAD in some highlights of the menu. Traditional bamboo cooking method is another star feature of this particular menu, which respects the creativity and resources of the technology promoters. Bamboo infects each dish with a subtle sweetness that combines the entire food together. To complement his food experience, Erwan selects Thai-inspired cocktails. Patrons can expect Thai chili margita, lyco highball, Thai gallangal mule, Kafir colins, etc.
When: 24 February 2025 to 14 March 2025
Where: 12, Dr. APJ Abdul Kalam RD, Tees January Road Area, Motilal Nehru Marg Area, New Delhi, Delhi 110011
Cho – Asian terrace and cocktail bar brings the Dragon Festival to the city
Cho -Asian Terrace and Cocktail Bar in New Delhi steps into the world of bold flavors and authentic cuisine, which unveils its exclusive Dragon Festival, a limited duration Chinese menu. Inspired by the bustling tastes of the chinatown, this careful curate menu is a gastronomic tribute to China’s rich culinary heritage, which offers an outstanding selection of the handicrafts dim zodiac, intimate broth, vok-toss specialty and decadent desserts. Start your journey with sophisticated selection of Dim even and small plates, which features dishes such as crystal shrimp dumplings and sechuan spicy chicken dumplings, providing a delicate balance of texture and taste from each bite. Experience is a will for timely Chinese culinary traditions, from deep and sour soup to nutritious double-covered herbal chicken soup with warming soup and broth. For the heartier fare, the features of Vok and rice promise an explosion with flavors-pinch street-style spicy noodles and a trick with golden fried rice, each dish was designed to satisfy the most intelligent palate. Elevate your food experience in Signature Mains such as crispy fried chicken fingers and grilled salmon fillets such as exo sauce, where premium content comes from specialist craftsmanship. And, for a sweet closing, crispy fried ice cream and indulging in bhogi banana toffee, a correct harmony of crunch and carmelized prosperity.
When: 21 February to 23 March, 2025
Where: 5/1, first floor, Ambavatta One Complex, LHS Calcadas Marg, Mehrali, New Delhi
Mumbai:
South South: A time-educated seafood festival returns to Orchid Hotel
Get ready to travel on an extraordinary Pak trip, as its annual seafood festival is hosted in the south. It particularly pays homage to the best reward of the ocean, which has a captivating selection of seafood dishes prepared with authenticity and passion. Guests can miss an exclusive ALA cart menu with strong flavors of Andhra Pradesh, Telangana, Kerala, Karnataka, and Tamil Nadu, characterized by a variety of shrimp, fish, squid, crab, and lobster preparation. An attraction of the festival is Sit-Down fish buffet and sit-down seafood buffet, where guests can taste a wide spread which includes tentalizing starters such as Chepla Vepudu (spicy fried beauty), Meen Molie (delicate pomprate in coconut milk), and Nandu Masala (a spicy crib). The main recipes are traditional compatible to complement such such as appam, tomorrow dosa, pononi rice, and Mein Kozhambu and Malabar Mean Curry, choose rich, comfortable curry. To conclude the food, the guests can be involved in a variety of traditionally created pessim, each is designed with chronic dishes and fresh materials, which provides a sweet and satisfactory end to the culinary experience.
For those who prefer Ala carte experience, the festival menu provides an enticing selection of dishes, from fiery Jhenga Rao Fry and Signature Meen Polychathu to fragrant crabs chestinad and Indulest Golden Lobster Fry. Carefully designed dishes promise to transport dinner directly into the coastal kitchens of South India, where seafood is not just food, but a way of life.
When: 28 February to 9 March
Where: 70 -C, Nehru Road, Hotel near Mumbai Domestic Airport, Vile Parle (E), Mumbai – 400099
Photo: Orchid Hotel
