Tricky and treat celebrations for halloween at Radisson Blu MBD

Tricky and treat celebrations for halloween

Ludhiana, November 1, 2019: With scary music, soft lights, costumes, food and drinks it was celebrations time for Halloween day at Radisson Blu Hotel MBD Ludhiana. Like every year, the horror night was on Thursday but the scary buffet spread and décor at Café Delish restaurant and Dot Peg bar at Radisson Blu Hotel MBD Ludhiana was talk of the town.

The culinary team headed by Executive Chef Asif Iqbal and pastry chef Amit Porwal displayed the best of the Halloween menu. Starting from the market Soup Thyme infused pumpkin soup, Chicken Tom yum soup, assorted bread rolls and loaf were followed by starters and salad dishes like devil egg, Bloody marry shooters, 6 varieties of dressing/two lettuce /dice cut cucumber /carrot/pimentos/ yellow peppers/ Two sprouts/green peas /cherry tomatoes/ zucchini. The Live – Carving, spicy rapid roost chicken, salt crust baked fish and Mongolian counter was another addition in Halloween theme.

In the dessert section it was spider cookies, brownie coffin, tombstone brownie, tiramisu graveyard, almond finger, red velvet mummy and other desserts to make halloween more interesting.

General Manager of the hotel Abhay Kumar said, “Guest at Halloween theme buffet gorged on some creepy looking foods that were specially curated by culinary team. He said Chef and Kitchen team curated a special menu for a lavish dinner buffet made with pumpkin, exotic vegetables, meats and seafood on the barbeque along with thematic desserts, for sinful bites.

Food and Beverage manager of Radisson Blu Hotel MBD Ludhiana, Sumit Sharma said, “The focus was to offer lavish buffet spread and menu was on Halloween theme with amazing décor at Café Delish. He said with a unique Halloween at dot peg bar shots buzzer was there at every table to celebrate the night away with drinks and music, savour exquisite cocktails and guest were indulged with some tantalizing Asian delicacies curated by Chefs.

Friday, November 1, 2019