Sudima brings fine Indian cuisine to mark Diwali

Venkat Raman –

Variety and quality will be the twin theme of the Indian Food Festival this year at Sudima Auckland Airport Hotel.

The six-day event, scheduled to be held from October 16 to October 21, 2016 will be fitting prelude to the Diwali, the Festival of Lights, which Hindus will mark throughout the world on October 30.

Executive Chef and Food & Beverage Manager Rakesh Chandra said that this year’s Diwali prelude at Sudima would feature ‘Bollywood Soiree and Food Festival,’ to cater to the different tastes of discerning clients.

Regional Fares

sudima-brings-poster“The Festival will bring together the cuisine from various Indian States – from North to South and from East to West. We have to keep a fine balance between high quality of food and service and affordable price. After all, when families go out to eat, both factors matter,” he said.

It will feature delicacies of Kashmir and Lucknow (Uttar Pradesh) on October 16; Hyderabad (Andhra Pradesh & Telangana) and Gujarat on October 17; Himachal Pradesh and Lucknow again (Awadhi); Maharashtra and South India on October 19; West Bengal and Goa on October 20 and Punjab and Rajasthan on October 21.

Bollywood Soiree

Mr Chandra said that the opening event on October 15, 2016 is being promoted as ‘Bollywood Soiree’ with entry tickets costing $75 per person.

“The Opening Night will include an authentic buffet, Bollywood Music, cultural performances and door prizes. The programme will commence at 630 pm and conclude at midnight,” he said.

Sudima Hotels Director Laxmi Jhunjhnuwala said that the following four days, simply called, ‘Food Festival,’ will include a welcome drink and culinary delights of at least two regions of India. The nightly event will be held from 530 pm to 10 pm.

The cost per person would be $49, she said.

“The Festival provides the wider New Zealand community an opportunity to experience the diverse culinary delights from various regions of India. In this way, people enjoy some of India’s finest food that are hard to-cook and hard to find in New Zealand. Guests enjoy quality food that they have not experienced earlier,” Ms Jhunjhnuwala said.

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