A celebration of the variousstreet food delicacies from around the streets of India
enlightened people at the Gully ka Khana brunch by Radissons Blu. Radissons Blu
come up with new themes for Brunch every week, but this week with the unique
idea of street food they embrace the spirit and taste of India.
The aroma along the streets sends one in a
trance with its rich flavoured and robust street food.
India is a land of cultural diversity and
the chefs at Radisson Blu Goa offers you the best of Indian street food
experience with an amalgamation of diversity from different states. From the
delectable KheemaPav, Ros omelette to everyone’s favourite chaat counters,
AmritsariCholeBhature, Darjeeling momo’s, signature Indian desserts to satiate
a sweet tooth- this brunch hadeverything for a gourmand to binge on.
A lot of people were part of the delicious
celebration with friends and family, “The setup was amazing with all the
stalls, it had the best street food under one roof served in a royal way. Even
the Sounds, smells felt close to the street food,” admitted few visitors.
Inspired from recent Bollywood release named ‘Gully Boy’ and at
the same time to be able to cater to guests to experience street food in a
hygienic and ambience natureGully ka Khana is a concept where the diversity of
street food is available from different states giving a vibrant experience to
people.
“Since we have this brunch every week, we try keeping it in
different styles so that our regular customers don’t get bored with the same
routine. Last time we had a Kerela based theme where the entire place was
decked up with Banana leaves. This time with Gully ka Khana, we made sure that
people used their hands to pick the street food and eat, because that is the
whole feel and fun of street food,” states Victor Soares, Senior General
Manager at Radissons Blu
Executive Chef Mahesh KS Mageswaranwas the mastermind behind the
art and tastes of Gully ka Khana with various chaat items, chappatta drinks,
cutlets, Chicken ghee roast, Fish fingers with coriander aioli, Golden fried
vegetable, Dahi Ke kebab and Masala cocktail samosa
. Chef Mahesh’s special item was the Lucknowi Kebabs from table
top tandoor. Other items included mouth-watering sweets, savories and munchies
such as Falooda, Tibetan momo, exclusive chaat counter and Frankie’s.
Radissons
blue look forward in creating memorable brunches like these with yet more
exciting themes, ambience and tastes.
