When Sudesh Jhunjhnuwala, Chief Executive of the Sudima Hotels and his family were considering construction of a Hotel near Auckland Airport more than five years ago, their primary objective was to develop a property that would function not only as a high quality destination for tourists, travellers and businesspersons but also as an ideal venue for conferences and exhibitions.
Complimenting these objectives was a high standard, professionally-run Food & Beverage Department and restaurants that would tickle the palate of diners.
Sudima Auckland Airport, since its opening more than four years ago, has been delivering on its promise, encouraging an increasing number of business and community leaders to utilise its services.
Among the attractions at this Hotel is ‘Visaya Restaurant and Bar,’ which offers an innovative menu to diners who like leisurely lunch or dinner and travellers and others who have little time to spare.
The menu incorporates the freshest seasonal foods into dishes to tempt every taste bud – from Pacific Rim dishes to vegetarian options, and International cuisines.
The day begins early (at 5 am) at Visaya with an extensive breakfast buffet that is often mentioned as a healthy start for people. As the breakfast session concludes, chefs and others busy themselves to layout their unique lunch plan and later dinner. Visitors to Sudima Auckland Airport can expect good food for 18 hours daily.
Special events always appeal to a cross-section of the dining public and Sudima has been proactive and innovative to public demand. The management put together an ‘Indian Food Festival’ last year, unsure if that was the right thing to do; for the hotel caters to international travellers and sophisticated clientele with varying tastes.
But their apprehensions were allayed, with the first Indian Food Festival held in October 2013 considered to be a great success. It combined the stamp of Sudima with its exacting standards and an extensive variety that Indian cuisine offers. There were theme nights, bringing the specialties of the culinary art of various States of India.
The success of the Festival last year encouraged Food & Beverage Manager and Executive Chef Rakesh Chandra and his team to announce the Sudima Indian Food Festival 2014, which will be held at Visaya from October 5 to 12.
“This Festival helps us to demonstrate what Sudima can offer. Customer demand has encouraged our chefs to create authentic dishes that are popular in various regions of India. These have also earned the preference of New Zealanders. We endeavour to offer the best value, the best of Indian food prepared with a unique flavour and taste. We hope that this year’s Indian Food Festival will evince the interest of all ethnic groups,” he said.
In an earlier discussion, Sudima Hotels Director Laxmi Jhunjhnuwala had said that the Opening Night of the Festival on October 4 will have ‘a magnificent array of decorations, music and live entertainment.’
“We have planned a sumptuous buffet on display, which will include street food and dishes from different part of India. Our Chefs will display their artistic touch in blending different spices in the different regional cuisines. We hope to create a memorable evening with live entertainment, dancing to Bollywood music, performance by winners of Dance NZ Dance competition and spot prizes for best dressed, best dancer and a variety of others,” she said.
“Diners will have a unique opportunity of witnessing how various ingredients are put together and cooked. If you feel adventurous and want to try your hand at making hot, sticky jalebis, you could do so.”
Dine & dance
Mr Chandra said that the Indian Food Week will be an ideal prelude to Diwali festival.
“Visaya will ring true the concept that those indulging in its delicacy would tend to let the outside world get on for a while without them. This Restaurant uses aromatic spices, which give the food the exotic flavours that guests will find tantalising,” he said.
The Hind Group
Sudima Hotels is a part of the Hind Group, renowned for its choice investment in properties and hotel ownership on either side of the Tasman.
The Group operates four hotels under the Sudima brand (Sudima Auckland Airport, Sudima Lake Rotorua, Sudima Christchurch Airport and Sudima Hamilton, a managed property) in New Zealand and Sudima Suites (a self-contained apartment-style property) in Brisbane, Australia.
What: Indian Food Festival
Where: Sudima Auckland Airport Hotel
18 Airport Drive, Airport Oaks
When: October 4 to 12 from 530 pm
Gala Dinner on October 4 at $65
Less 155 for advance booking until September 15
Contact: (09) 5518888