PORT DICKSON: AUTHENTIC Indian dishes await hungry holidaymakers in Port Dickson throughout this month.
Grand Lexis Port Dickson, a premier hotel for business and leisure travellers, is offering the Spices of India food promotion at its Duyung Restaurant which will take diners on a gastronomic adventure to experience the cuisines of north and south India.
The set dishes, which are served at the same time in small bowls on a thali (Hindi for plate), include starters, the main course, dessert and beverages.
There are a total of 12 items.
The dishes are prepared with homemade spices by resident India sous chef K. Karthigayan who has 20 years of experience.
He said one of the highlights was the meen cutlet which makes a great appetiser.
It features mackerel with a mixture of spices such as garam masala and ginger, and mashed potatoes and crushed cream crackers.
The fish patties, which resemble bergedil (a traditional Malay dish), are coated with egg and bread crumbs, and deep fried.
Another highlight is koli methi (chicken with fenugreek leaves) which is marinated with a selection of spices such as garlic, ginger, chili, turmeric and saute with fenugreek leaves, fennel and cumin.
The attu garam masala (mutton garam masala) features Australian mutton marinated with more than 20 types of spices cooked for 50 minutes to ensure that the spices are absorbed and slow cooked for another three hours.
The meal comes with jeera rice (Basmathi rice cooked with cumin seeds and bay leaves), eraal parattal (prawn masala), podalangai kootu (fried snake gourd with dhal), parangikai parettal (pumpkin cooked with spices), dhal tadka (lentil cooked with coriander) and condiments such as ginger with chili and tamarind, papadom and lemon pickle.
The set meal is priced at RM65 nett per person and served during lunch (noon to 2.30pm) and dinner (6.30pm to 9.30pm).