Apr 12, 2012 09:57 AM
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Fort Heritage Hotel- A Royal Treat
From The Culinary Critique
No Whiskey. Give your hepatic cells a rest. No butter chicken. Stop depositing excess adipose. Visit the only vegetarian and non-liquor heritage hotel in Chandigarh/Panchkula.
I decided to check out the food at the Fort Heritage Hotel for the benefit for the culinary connoisseurs of Chandigarh and Panchkula who are desperate for some other eating joint that is far removed from the same old Chinese food and Madrasi khana.
The ambiance is very soothing and soaked in mystery as you enter this hotel that was originally the Fort of the Chandel Dynasty. The tallest wooden door at the entrance is a sight to behold. The durban at the door, in full ceremonial finery, reminds you of the soldiers of that era. The restaurant is staffed by eager eyed waiters who welcome you with warmth. The decoration in the restaurant has all the trappings of a royal dining area. Old weapons and cups adorn the walls . The menu not only gives us all the types of dishes served but is also endeavors to educate us in the history of Chandel Maharajas.
Before placing our orders we built up our appetite by roaming around the Fort and seeing all the vintage cars, swimming pool, the Ganesh temple and the conference room. I had visited Fort with my wife and daughter. My Parents who had come all the way from Bangalore, were the guests of honor. We started by ordering Hot and Sour Veg Soup. I was happy to note that unlike the stingy serving size of other Chandigarh hotels, two soups were enough for the 5 of us. The soup was excellent and was neither too hot nor too sour. It was perfect. By the time we finished our soup the waiter arrived with one plate each of Spring Rolls and Veg Seek Kabab that was again surprisingly enough for the 5 of us. The spring rolls were non oily and the fillings were soft. The veg seek Kababs dipped in green chutley were a perfect complement. After this the main course arrived. Dear readers, allow me to recommend Makai-Kumb Subji, Panch Mel Dal and Paneer Bedmi, and I am sure you would be thankful to me for the recommendations. The food just melted in our mouths. Again, one plate of each dish with tandoori roti was enough for the entire family. Makai-Kumbh Subji seems to be the chef’s specialty because it was had the balanced amalgamation of sweet corn and mushrooms marinated in subtle spices. Panch-mel Dal was made from 5 different pulses, simmered in a brass pot for more than 12 hours to imbibe all the delicate essences into its very core, was another dish that is worth recommending.
Never knew that the humble dal could be elevated to such great culinary heights by prolonged thermal intervention. Paneer Bedmi just about passed the test. The paneer was probably mass produced, that would explain the detrimental effect on it’s texture. The sweet dish was the standard ice cream with hot chocolate sauce. The sauce was runny and could have been better. Tasted like Bournvita dissolved in hot water. Other than the sweet dish, the main course was a pleasant experience. Now for the financial implications. Very astonisning, considering the standard of the hotel. We were billed Rs800/- for a meal for 5 members. Even in a cheaper fast food restaurant, where you have to stand in a line to pay and collect your grub, I would surely have ended up spending more minus the royal ambience. Just taste Makai-Kumbh and Panch-mel Dal at Fort and it will perk you up. If not, get back to this culinary critique.
Sudhakar Natarajan
