Deepavali is the Indian festival of lights, usually lasting five days and celebrated during the Hindu Lunisolar month Kartika. One of the most popular festivals of Hinduism, Diwali symbolizes the spiritual “victory of light over darkness, good over evil, and knowledge over ignorance”. From 10th to 30th November, Shangri-La Hotel Kuala Lumpur brings the joyous occasion to life.
Lemon Garden 2 Go offers a selection of India’s delicious treats dubbed “Deepavali Desserts”. Available for delivery and takeaway in two options of beautifully designed wooden compartment boxes which are designed to fit 20 and 30 pieces of sweets at RM48 and RM60 nett respectively.
The Deepavali Desserts include Besan Ladoo, a round dessert ball made with gram flour, Chena Ladoo, the Besan Ladoo’s savoury variant made with dal, the Til Gur Ki Ladoo or sesame ladoos, traditional Indian sweet balls made with sesame seeds, jaggery and cardamom powder, Doodh Peda, a popular Indian sweet made with milk, sugar, cardamom and saffron, Kacha Golla, a famous sweet from Kolkata, West Bengal, made with Indian cottage cheese, paneer, and lastly the Labang Latika, a popular Bengali sweet, crispy and sugary and has a stuffing of grated coconut and khoya.
Not wanting to miss out on the celebratory occasion, Chef Devender Singh and his team of masterful Chefs are firing it up at Lemon Garden. Available for dine-in, delivery and takeaway are four different variation of Deepavali Set Menu – with two vegetarian options and two non-vegetarian options.
Vegetarian Set A offers a combination of Pepper Rasam – a sour and spicy South Indian Corn Soup, Zafrani Paneer Achari Tikka – a Saffron Flavored BBQ Cottage Cheese with pickle spices, Palak Paneer – a blend of Cottage Cheese Cubes and Spinach Puree cooked with Indian spices, Dum Aloo Awadhi – Baby Potatoes simmered in Indian Yoghurt Gravy, Jeera Matar Pulao – Basmathi Rice with Green Peas tempered with Cumin Seed, Lahsooni Mirchi Ka Naan – as you guessed it, Naan Bread with Garlic and Chilli Flakes, and for desserts, Apple Jalebi – a traditional North Indian recipe of a deep-fried Apple with Almonds with a hint of Saffron.
Offering a number of different dishes, Vegetarian Set B include standouts such as Dhal Pudiney Ka Ras – Mint Flavored Lentil Broth cooked with Indian Spices, Til Ke Bharwan Tandoori Aloo – Sesame Coated Stuffed Potatoes with Tandoori Spices, Paneer Butter Masala – Cottage Cheese Cubes cooked at high temperature with Smooth Onion Tomato Gravy, Dahiwali Bhindi – Ladyfinger simmered in Creamy Yoghurt Gravy with a hint of Fennel, Kaju Kishmish Pulao – Basmati Rice cooked with Cashewnuts and Raisins, Masala Til Ka Naan – Naan Bread with Coriander Chutney and Sesame Seed and Pistachio Phirni – a Creamy Rice sweet Pudding with Pistachio.
Both vegetarian options are priced at RM65 nett. Featuring traditional non-vegetarian recipes from the Indian cuisine, Non-Vegetarian Set A offers guests the opportunity to feast on Zafrani Murgh Shorba – an interesting, rich and aromatic Mughlai Soup that has flavors of spices, Fish Tikka Panipat – Spicy Fish Cubes mixed well with Cinnamon then oven roasted to perfection – Lucknowi Murgh Korma, a flavourful meal from the Lucknowi cuisine of Chicken Morsels, Saag Gosht – a famous dish in the Northwest region of India of delicious beef and spinach curry, Jeera Pulao – Basmati Rice tempered with Cumin Seed and Buttered Naan. To end your meal on a sweet note, Besan Ladoo – delicious sweet balls made with Gram Flour, Sugar,
Ghee and Cardamoms and Pistachio Phirni – the popular North Indian treat of creamy eggless pudding. On the other hand, Non-Vegetarian Set B features dishes such as Subz Mutton Ka Shorba – a popular mutton gravy dish in Hyderabad and Delhi, Bhatti Ka Murgh Tikka – Chicken marinated with Tandoori Spices cooked to bring out the spiciness, Goan Fish Curry – Fish Cubes cooked in Spicy and Sour Gravy, Nizami Lamb Korma – a mild curry from the North of India, where meat is cooked in a sauce of yoghurt, nuts and spices, Kaju Kishmish Pulao – Basmati Rice cooked with Cashewnut and Raisins and Amritsari Kulcha – a delicious flatbread that is crispy on the outside with tastes of Onion Chilli, Garlic and Parsley Flakes. For desserts, Besan Mawa Ki Katbi – an Indian sweet made of Gram Flour sautéed with Sugar and Dry Fruits and Pistachio Phirni – the popular North Indian treat of creamy eggless pudding. Both non-vegetarian options are priced at RM88 nett.
All set menu is paired with Raita – an Indian cooling condiment made with Yoghurt and Mixed Vegetables infused with Roasted Cumin Seed, Kachumber – a salad dish in Indian cuisine made of Mix Green tossed with Lemon and Chilli Dressing and Papadam.
Minimum order for the set menu is for 2 sets. The Seafood Assisted Buffet will be available as always, with Lemon Garden adding in an array of classic Indian dishes to the spread such as Thosai Masala, Saag Gosht, Kadhai Macchi, Mughlai Murgh Kurma, Paneer Khatta Pyyaz, Pindi Cholley, Cashewnut and Green Peas Pulao, Punjabi Samosa with Sweet Tamarind Chutney, Dal Wada with Coconut Chutney, Murukku and Masala Aloo Bonda.
Make your way over to Shangri-La Hotel, Kuala Lumpur and celebrate the Festival of Lights with us. For reservations or inquiries – call 603 2074 3900, WhatsApp 6019 390 2257, email to us at [email protected] or visit our food and beverage centric microsite, www.shangri-la-specials.com.
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