After the Italian food fest at the Vivanta by Taj, Trivandrum in August 2016 and the Chinese food fest at the Hilton GardenInn, Trivandrum later in November, I think the timing was perfect for the next international food fest in our capital city when the Leela Raviz, Kovalam decided to host a Sri Lankan food fest in the first week of the New Year itself.
Reaching early for the media launch of the ‘Island Nation’s Amazing Food’ Sri Lankan food fest at the Terrace restaurant, I spent some time exploring the Leela Raviz, Kovalam which is supposed to be India’s only cliff top beach resort.
Hilton Garden Inn Trivandrum has rolled out a month long festival promotion – 31 Days of Happiness, exclusively for foodies and party lovers in the capital city. The main attractions of this promotion includes 31 different offers spread across 31 days, daily DJ nights at the VBar, Saturday Street food promotions, Sunday brunches and elevated buffets at their Garden Grille restaurant.
Last weekend I got an invite for a media preview at the Hilton Garden Inn, Trivandrum; for their Chinese food festival, ‘Steam in the Wok’. The week long fest at their Garden Grille Restaurant is being led by their international chef, Chef Yap Hock Yin from Hilton Kuala Lumpur and features a wide range of Chinese cuisines from the Sichuan, Hunan and Cantonese regions. Continue reading
I firmly believe that attending the launch or for that matter, even the relaunch of a five star restaurant is a ‘once in a lifetime’ opportunity. So, despite a hectic schedule, I made it for the select media preview at Vivanta by Taj, Trivandrum, for the relaunch of their signature Chinese restaurant, Chinapolis.
Start with the Lassi and finish with the Masala Chai, suggested Hari Krishnan, the Sous Chef at Vivanta by Taj, Trivandrum; a premium luxury hotel in the capital city. That’s exactly what I did at the Dhaba fest currently going on there. And in between I had Chole Batture, Aloo Tikki & Pankhuri Fry for starters, Spicy Jinga Kachumar Chaat for salad; and Butter Chicken & Phulka, and a spoonful of Mutton Biriyani for the main course. A special treat from the Sous Chef was the Kadi Pakoda and Sarong ka Saag (which was not there on the buffet). For dessert, it was a bite of Anjeer Barfi, Kaju Roll, Kala Jamun Badam Cultet, and Rice Kheer.