Crowne Plaza, Pune celebrates the harvest festival ONAM in all its splendour…

On 29th of August Crowne Plaza, Pune celebrated the event in the most cheerful way. Spaced out from the standard Buffet Spread that is a daily attribute in Mosaic, the F&B outlet, the extensive Lounge Area was used to host Onam Festival. The labours put into the decorations had added wonderfully to the festive environment and made the dining experience even more pleasurable. Yes! It is for all time exquisite when places create an exceptional ambiance to celebrate occurrences like Onam. Multi-coloured Rangoli, Traditional Lamps, Petal Beds, Auspicious Thalis, Comfy Community Seating etc. undeniably brought superbly dramatic vivacity to the overall decorations.

The best thing abOnam is a time-honoured harvest event rejoiced in the southern Indian state of Kerala that lasts for about ten days and is distinct by diverse festivities, including flower-patterned decorations (Pookalam), enriching performances like dance and music, boat races, and customary and conventional games.

Celebrating the flavours of the Onam food festival is an amusing and enjoyable experience filled with traditional Kerala dishes. Most of us know that the main focal point of Onam is the majestic feast known as "Onam Sadhya," where an array of vegetarian dishes is served on a banana leaf. The vital and vibrant spread signifies the cultural affluence of the region and brings people together to get pleasure from the festive season.

The best thing about out “Onam Sadhya” food festival @ Crowne Plaza, Pune was the sophisticated and authentic spread of vegetarian dishes served on a banana leaf. From the large multiplicity of appetizing curries, crispy chips, and scrumptious desserts like Payasam, to the cultural significance of coming together to enjoy the meal, Onam Sadhya was a celebration of both taste and tradition.

Since using original ingredients and spices are essential to making traditional dishes for several reasons, during my visit, it was an honour to have an important short discussion on the usage of Authentic Raw-materials with Executive Chef Subhajit Sadhukhan and F&B Manager Maruti Hawaldar.

Yes! The amalgamation of specific spices and ingredients is what gives traditional recipes their distinct taste, connecting them to their cultural heritage. It is also worth mentioning here that using original ingredients guarantees that the nutritional and health benefits associated with those ingredients are well preserved. Lastly, maintaining the use of original ingredients and spices helps to conserve culinary traditions and cultural heritage. It ensures that these recipes are passed down exactly and accurately from generation to generation, keeping the flavours and customs alive for years to come. I salute Executive Subhajit for his immense effort for making repeated personal visits to several local markets in search of authentic raw-stock.

If we talk about the specialities created, to me as always the show stealers were simple Boiled Rice and Parippu (Dal) with Ghee (Clarified butter) to enhance the overall flavour and to add some crunch I had opted for Banana Crisps and Papadum. Tomato Rasam and Sambhar were out of the world without a doubt. I also loved Kootu Curry (a mix of vegetables like raw banana, yam, and chickpeas in spiced coconut gravy. Other magnificent items that I could remember were Olan (a light and mild coconut milk-based curry with vegetables like ash gourd and cowpeas), Kalan (a yogurt-based curry with plantains and yam), and Pulissery (a mildly spiced buttermilk curry with pumpkin, Thoran, and Erissery.

I honestly thank Mr. Anurag Raha (G.M.), Mr. Santanu Sarkar (OP.M.), Mr. Maruti Hawaldar (F&B M.), more than ever Executive Chef Subhajit Sadhukaran for creating magnificent menu and his practised and proficient team for offering better than the best tastes and flavours.

While Kitchen Brigade must be praised for making some staggering and surprising food items, the Entire Service Team was noticed doing a brilliant job too - Rahaj Singh and Avinash Kumar (RMs), Mansi, Omkar and Sagar (Team Leaders) and Zumi, Caroline, Sangita, Paulimi, Mahesh and Ashish for their outstanding service proficiency and well-mannered professional approach towards their diners. I could very well notice that the entire Dining Room was full to its capacity in no time and the Service Team had shown excellent professionalism. The first and foremost rule is that diners who are coming a bit later must not see soiled dishes (appetite killer); tables must look neat and clean including the Buffet Spread Area. And the rule was being followed brilliantly.

On the whole the feel was superb and splendid that is going to stay etched on my mind optimistically.

Existence is extensively delicious … at the Mosaic! Sumptuously recommended without a doubt! Looking forward to be back to have repeated satisfying culinary experience. Kudos!

By Manav Kaushik

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