You don’t have to be Maharashtrian to devour the food

Following the success of our Chettinadu Food Festival in April, we will take you West to the land of Bollywood, vineyards and a rich culinary history: Maharashtrian Food Festival
Explore your senses to the various colors and flavors at the Lunch Buffet at 24@43.
This finger licking fare promises to blend all the elements of taste into one mouthful lunch buffet.

Executive Chef, Amit Gupta says, “With warm earthy starters, Chilled Kokum and yogurt drinks, rice and spicy curries we will leave your taste buds lingering long after the grand finale of desserts”.

The celebrations begins on the 9th of May up to the 28th of May for Lunch buffet at 24@43 restaurant at Crowne Plaza Bengaluru, Electronics City.

Cost per head: Rs.509 AI
Contact: 080 3985 4700
From the kitchen of Crowne Plaza Bengaluru we bring to you the recipe of popular dish Kombdi Cha Tambda Rassa by Chef Sunil introducing Maharashtra to Bangaloreans in a new style.


Ingredient
1/2 Kg chicken curry cut
400 gm Onion roughly chopped
100 gm Dry Grated Coconut
2 tsp Poppy Seeds (Khus khus)
1 tsp deggi mirch powder (chili powder)
2 tsp Sesame Seeds
1 tsp Black Pepper
1 tsp Cloves
1 stick Cinnamon
2 whole Black cardamom
2 tbsp ginger garlic paste
50 gm fresh Coriander chopped
50 ml vegetable oil
1 tsp Turmeric Powder
1 pinch Asafetida
taste Salt

Kanda Lasun Masala (puree the ingredients in a food processor)
200 gm Onion roughly chopped
40 gm peeled garlic cloves
50 gm coriander leaves

Procedure
 Marinate chicken with ginger garlic paste, salt and half the turmeric, keep aside for 30 minutes
 Heat Oil in kadai and sauté half the chopped onions till golden brown
 Roast grated coconut in 2 teaspoon oil till light brown
 Roast poppy seeds, sesame seeds and kanda lasun masala without oil, cook for about 10 minutes on slow flame
 Heat 2 tsp oil in a pan and fry all dry spices in it for about 2 minutes
 Make a paste of above all fried and roasted ingredients
 Heat rest of the oil in a heavy bottom pan, add Asafetida, chili powder and Turmeric Powder
 Add remaining chopped onions in it cook till light brown
 Add Marinated chicken and sauté it for 5 minutes. Now add Masala paste and salt mix it properly. Add 2 cups of water, cook on slow flame for about 30 minutes till chicken is cooked