Services
Room Service: 24
hour room service, 3 Vegetarian Restaurants, Laundry, Fax, Secretarial
Service, Foreign Exchange, Postal Service, Car Rental, Book Shop,
Sweet Shop, Doctor on call, Lawn Service (Seasonal with Specific Timings).
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Restaurants
Subhiksha &
Sulabh
The accent is
on pure vegetarian food. Subhiksha brings favorites and delights
from the North Indian States while Sulabh serves hot crisp snacks
and savories, Thali meals and traditional South Indian fare.
| Sulabh
(Air Conditioned
& Non-Air Conditioned)
Where the accent is on the traditional side. Thali Meals,
South Indian Delicacies and a wide variety of Traditional
Favorites.
A cozy atmosphere. Open : 7.00 am - 10.00 pm
Main
items in the menu
Breakfast:
Idli, Puttu, Upma,
Vada , Dosa
Lunch: Thali meals, Chappathi
Beverages: Traditional South Indian decaution Coffee.
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Idli:
Batter of black gram dal & specific rice (idli
rice) made into a pouring consistency and steam cooked,
served hot with coconut chutney and sambar. |
| Vada:
Batter of black gram dal into which ingredients like
green chilly, ginger, pepper, cumin, cabbage are added
and deep fried served hot with coconut chutney and
sambar. |
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| Puttu
Kadala: Powdered raw rice mixed with cumin seeds
topped with coconut flakes steam cooked in Bamboo
Tubular case served with a spicy curry cooked of whole
black channa in the traditional style. |
Dosa
: (Ghee Roast, Paper Roast, Onion Uthappam, Paper
Masala Dosa/Butter Masala Dosa/Masala Dosa, Rava Dosa
Dosa Batter, Masala) |
| Dosa
Batter: Black gram dal and specific rice are ground
in to a pouring consistency and kept for fermenting
for a few hours. This batter is poured on to a hot
tawa to get the following items which is served with
Chutney and Sambar. |
Plain
Dosa : Batter of Black gram dal and raw rice made
into a pouring consistency and spread into a thin
layer on hot tawa and served with coconut chutney
and sambar. |
| Ghee
Roast : The batter is spread nicely on the tawa
and ghee is poured on the edges to taste. |
Paper
Roast : The poured batter on the tawa is spread
so that they are made as thin as that of a paper hence
the name Paper Roast. Ghee is added to taste. |
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Onion Uthappam : The Dosa mix is poured on
to the hot tawa without spreading, topped with chopped
onion, chillies, curry leaves etc and done till
the onions are golden brown.
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Masala Dosa/Paper Masala Dosa/Butter Masala Dosa:
When masala is stuffed in a plain dosa, it is called
Masala Dosa and when a little butter is added along
with the masala, you have Butter Masala Dosa. Likewise
when masala is stuffed in a Paper Roast, you have
Paper Masala Dosa.
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Rava Dosa : Equal parts of Rava & Maida along
with double the amount of rice powder mixed with
water, into a pouring consistency, to which coconuts,
cumin seeds, black pepper, corns are added. The
preparation is similar to that of a Dosa.
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Masala
: It is a mix of sliced onions, sauteed and
cooked with boiled mashed potatoes, green peas,
tomatoes, green chillies with the addition of turmeric
powder, mustard seeds and salt to taste.
Chutney
: Chutnies are an accompaniment which are served
with Dosa, Idli, Vada or any savoury item. Chutnies
as such are of many types and differ in taste and
colour e.g. Onion chutn7aey, Coriander chutney,
Mint chutney and so on. One of the methods of preparation.
Coconut
Chutney : Coconuts are grated, ground with slit
green chillies into a semi solid paste with the
addition of mustard seeds, curry leaves and garnished
with chopped coriander leaves. |
| Lunch:
(Thali Meals) Served on the banana leaf are
the traditional South Indian delicacies along with
sambar and rasam and with option of raw rice and
boiled rice.
Normal items are :
a) Thoran (sabji)
b) Avial
c) Kootucurry
d) Sambar
e) Rasam
f) Pappad/Pickle
g) Rice (Raw/boiled)
h) Butter Milk
Dessert
:
Payasam (Kheer)
Sambar:
The desired vegetables are taken cut & put it
to boil. A little of black gram dal, Bengal gram
dal, corriander seeds, whole red chilly are roasted
and ground into a paste along with tamarind and
added to the vegetables which would be half done
and allowed it to cook. In the end add the boiled
red gram dall, salt and finish off with adding chopped
corriander leaves & curry leaves.
Beverages:
Filter Coffee : Consuming
beverages has become a way of life. Coffee as such
can be prepared by many ways. examples of coffee
are Turkish coffee, Irish Coffee, Expresso, Capuccino.
The said coffees are normally available at all places.
Coffee should give a good aroma & flavour when
you taste it.
The
kind of coffee which is being served in the hotel
is typical South Indian Filter Coffee. The filter
coffee is made by roasting the coffee seeds and
then grinding it into a coarse powder. The powder
is then put into a closed apparatus which has a
filter in which boiling water is added. The extract
which we obtain is called decoction. Coffee is prepared
by adding milk to the decoction to our desired strength
and sugar to taste.
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| Subhiksha
(Air
Conditioned)
A Gourmet's spread of North Indian Cuisine, gets your taste
buds tickling.
Framed in Stylish Decor and Soft Lighting with a whisper
of semi-classical music/ghazals.
Open: Lunch :12.00 N - 3.00 pm.
Dinner : 7.00 pm - 11.00 pm
Main items
in the menu:
- North
Indian Roti
- Curries
- Koftas
- Rice
- Pulav
- Ice-creams
- Specialities
North Indian:
This cuisine has its origin from the Northern parts of India.
As people started moving to different parts of country this
cuisine became popular even with the localities and the
vice-versa.
North
Indian Curries: The dishes are generally made out of
a basic gravy consisting of fried onions, rich spices (cardamom,
cinnamon, cloves, bay leaves) which gives aroma and flavour
to the dishes. Some dishes vary from the others in taste
and colour depending on the type of preparation.
e.g. Cashew, paneer, peas, mushroom masala, Paneer Butter
Masala, Aloo Matter (Potato, Green Peas Curry) Veg. Makhanwala,
Veg. Jalfraize, Kofta Curries.
Pulav:
Richly flavored rice, sautéed vegetables cooked in aromatic
spices, nuts, fruits and garnished with browned onions.
e.g. Vegetable Pulav, Peas & Cashew nut, Kashmiri Pulav.
Indian Bread:
Leavened bread of whole wheat flour baked in a charcoal
heated tandoor. e.g. Nan, Roti, Kulcha, Tandoor Paratta.
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