FOOD REVIEW: A Taste of Saffron & Spice at an Indian Week Festival

Nothing beats a smorgasbord of flavourful Indian food at an instant. For an entire week, till the 20th of April, the delectable buffet of Crowne Plaza Manila Galleria and Holiday Inn & Suites Manila Galleria at Seven Corners Restaurant is showcasing a variety of authentic Indian dishes alongside other international fares.

The Saffron & Spice: Indian Week Festival is curated by Cluster Executive Assistant Manager, Prageeth Kumar, in honor of his home country. 

Cluster Marketing Manger, Vianney Antonio and Cluster Executive Assistant Manager, Prageeth Kumar at the opening of the Indian Week Festival

Under the leadership of Cluster Executive Chef, Luca Angioletti, evening diners of Seven Corners Restaurant are able to taste and savor famous Indian dishes, like Butter Chicken Biryani, Mutton Rogan Josh, Chicken Tandoori, as well as, vegetarian entrees, such as Subz Dum Biryani, Dal Makhani, Vegetarian Curries, Paneer Lababdar, and Samosa, on the side of traditional breads like Papadum and fresh baked Naan, plus various chutney dips.

While these Indian dishes are presented buffet-style, they are nevertheless meticulously prepared and cooked to perfection like any fine dining authentic Indian restaurant would. 

The Mutton Rogan Josh, for instance, was tender and flavourful in every bite because the meat has been lavishly bathed in a rich marinade of yogurt and aromatic herbs and spices prior to being languidly cooked to maintain its tender texture and rich flavors

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Furthermore, the cottage cheese in the Paneer Lababdar held a robustness that any vegetarian would relish, especially when paired with flavourful mixed vegetable rice, Subz Dum Biryani.

And the fresh baked Naan, which was kept hot in a warmer, matched exceptionally with the Buttered Chicken, which deserved to be smeared with a bit of sweet and spicy chutney to balance the taste. But if the need to quell the palate increases, there is right around the corner, a fine selection of homemade ice cream to soothe the higher octaves of spiciness.

Where Indian sweetness was still in order, it was only a matter of fully digesting the mains until the desserts were finally ready. Yes, like the mains, even the desserts undergo a long and thorough preparation, as they also contain herbs that require lengthy cooking to extract and blend together perfectly. Indeed, the Coconut Jaggery fudge bar, and Kheer, a coconut rice pudding with cardamom and nuts would not have tasted so delicately sweet and tender had they been cooked in a hurry. 

Thus, it is no wonder that traditional Indian meals last for a couple of hours, because it takes awhile to assimilate every bite of the aromatic and flavorful dish. Good thing that the dinner buffet is from 6 to 10pm, there is plenty of time to enjoyably eat and relax while digesting the food in between several returns to the buffet area where other culinary treats, aside from Indian delights, are literally just at an arm’s length away. In the end, the price is definitely worth the dining experience, which is superbly delicious and utterly satisfying.    

Priced at PHP 3,200 nett per person, the Indian Week Food Festival promises a memorable dining experience perfect for families, corporate gatherings, and food lovers seeking bold and exciting flavors.