GUWAHATI: Known for its culinary excellence, Radisson Blu Guwahati has unveiled an enticing addition to its menu at the premium Asian cuisine restaurant, Nest Asia.
From now on, the restaurant is offering the “Flavors of Seven Sisters and a Brother” section, showcasing the rich and diverse cuisines of the Northeastern states.
The new menu segment features an array of delicacies from each of the eight Northeast states, promising guests an authentic gastronomic experience.
From soups to desserts, every dish captures the essence of the region’s culinary heritage.
In the soup section, guests can savour the unique flavours of Thukpa from Sikkim, Nakham Bitchi from Meghalaya, and Chamthong from Manipur.
The appetizer selection includes delights such as Singju from Manipur, Misa Mach Poora from Mizoram, and Bashchuri Fry from Arunachal Pradesh.
For the main course secion, guests can indulge in Assamese specialties such as Haah Joha Kumura, Lai Xaak Gahori, and Koldil Murgi.
Other highlights include Nga-Thongba from Manipur, Mui Borok from Tripura, and Naga special Amarusu.
Vegetarian options abound with dishes such as Bhendir Sarsori, Mati Dali Khar, and Ronga Lau aru Kol Posola. Completing the culinary journey are delectable desserts like Mohura Pitha and Chak-hao Kheer.
Ankur Mehrotra, General Manager of Radisson Blu Guwahati, expressed his enthusiasm for the new menu additions, stating that Nest Asia aims to provide guests with a premium dining experience that celebrates the diverse flavours of Northeastern cuisine.
Executive Chef K Karthikeyan highlighted the restaurant’s commitment to authenticity and quality, stressing on the use of regional produce and high-quality local ingredients.
He stressed that the “Flavors of Seven Sisters and a Brother” section in the menu was curated to showcase the unique and vibrant tastes of the region, offering guests a culinary journey through the region’s culinary landscape.
Nest Asia’s dedication to authenticity extends beyond the menu, with a focus on supporting local farmers and producers by prioritising regional ingredients.
