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From the two States: Chef’s Special
ITC Kakatiya continues the Chefs Special at their south Indian speciality restaurant Dakshin Maverick chef Sakala Sankara leaves no stone unturned when feeding the guests He has conjured up eclectic vegetarian and nonvegetarian dishes from the two Telugu states The array of dishes that are featured in the ongoing Chefs Special are sumptuous and leave your taste buds asking for more
ITC Kakatiya continues the ‘Chef’s Special’ at their south Indian speciality restaurant Dakshin. Maverick chef Sakala Sankara leaves no stone unturned when feeding the guests. He has conjured up eclectic vegetarian and non-vegetarian dishes from the two Telugu states. The array of dishes that are featured in the ongoing ‘Chef’s Special are sumptuous and leave your taste buds asking for more.
Spicy when they must be, delicious and simple when the dish demands it – it is an authentic fare that will delight the food lovers. The must tries at the fest include Telangana Kodi Roast (green chillies do the trick for this extremely delicious and tasty chicken preparation), Dhapalam (the quintessential vegetarian preparation demands a bow), Mokka Janna Wada, Royyala Pulao, Pacchi Mamidikaya Korameen Masala and Mutton Podi Fry (a karam podi, popularly known as Gun Powder twist to the Mutton fry). The dishes will be available on the menu until September 30 for lunch and dinner.
