The chefs of Four Seasons Hotel Bengaluru are displaying time-honoured specialties from this famed style of cooking in their special Diwali Menu.

“A confluence of influences from the royal kitchens, finest of ingredients and the most fragrant premium spices will infuse a magical touch to our special Diwali showcase this year,” remarks Executive Sous Chef Dirham Haque, himself an expert of the dum pukht style of cooking.

Spread across two weeks from November 2 to 15, 2021, there will be an a la carte menu at CUR8 for both lunch and dinner.

Expect to start the meal with appetisers such as palak aur anjeer ke kebab, delicious spinach and fig patties, fragrant with mace and saffron, succulent jumbo prawns in cheese and hung yoghurt marinade or kebabs, from melt-in-the-mouth lamb or lightly spiced chicken.

Mains will feature some delectable and lesser-known culinary gems such as dry apricot dumplings, ripe guava and fresh watermelon curry, murgh handi lazeez featuring prime cuts of chicken, lamb chops cooked on the griddle, and a fresh sea bass cooked in spices, among other specialities. Since no decadent meal is ever complete without a sweet ending, chefs will feature sweet treats such as malai ghewar, rabri, malpua and others.