The promotion will run from 24 October to 7 November 2016, and will feature authentic Northern and Southern Indian cuisine, specially crafted by Indian Head Chef S. Vengadason and his culinary team. During this period, there will be four menus on rotation, showcasing a variety of curries, savouries and desserts.
According to Chef Vengadason, "We emphasize greatly on food authenticity in our buffet preparation at Paya Serai. Introducing new dishes from the northern and southern part of India such as Mysore, Kerala and Rajasthan with traditional blend of spices and method of preparation, allows me to share my Indian ethnicity through the food I serve."
One of the highlights of the buffet is the Lamb Shank Biryani. A North Indian style briyani, the rice was fluffy and fragrant, with tender chunks of lamb shank. Absolutely mouthwatering.
My personal favorite at the buffet was the Rajastani Laal Maas, which happens to be the chef's signature dish. It is an authentic lamb dish from Rajasthan, which was a favourite amongst royalties in the past. According to Chef Vengadason, the lamb is slow cooked for 4-5 hours until tender.
Rajastani Laal Maas and Mysore Chicken
Tandoori Malai Chicken
Fried Fish with Indian Spices
The crab varural (spicy dry curry) was also another one of my favorites- the crab is cooked in various spices until the sauce is thick. It's so good, it definitely left me wanting more.
The Malabar Mackarel Curry is a Kerala-style curry, which is cooked with tamarind and lots of coconut. The sauce is sightly sourish, hence making it very appetizing - I loved mopping it up with the fresh naan breads.
Paneer Saag - cottage cheese with chopped spinach
Bendi do Pyaza - okra cooked with two types of onions
Various types of bread such as bathura, masala poori and naan bread.
Satisfy your sweet cravings with the delectable array of Indian sweets. You can find rasmalai, rava kheer, jelebi, gulab jamun, pineapple kesari, coconut candy and Laddu here. I really liked the sohan papdi, a popular North Indian dessert, which is made from cashew nut, almond and milk with a lovely, flaky texture. The pineapple kesari, made from milk, semolina, ghee and pineapple was another delicious treat.
Laddu - made from dhal flour, ghee and sugar
The Spice Trails buffet is available for lunch, dinner and Weekend Hi-tea and is priced at RM114 nett per adult and RM60 nett per child (Weekend Hi-Tea), RM104 nett per adult and RM58 nett per child (Lunch) and RM119 nett per adult and RM64 nett per child (Dinner).
Location: Paya Serai, Lobby Level, Hilton Petaling Jaya, 2 Jalan Barat, 46200 Petaling Jaya, Selangor.
Tel: 03-7955 9122
GPS Coordinates: 3.102164, 101.640573
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