One of the highlights of the celebration was Haggis — national dish of Scotland. This Scottish dish is made from sheep’s stomach stuffed with a boiled mix of sheep’s innards, oatmeal, suet, and spices. The ingredients are boiled for an hour in stock.

Despite the dish being the highlight of the Burns Night, it is not for those who are not fond of eating organ meats.

However, the dish has a special connection to Burns to which Belhay expressed, “This was a dish people hated for years because of its ingredients. And it was uncelebrated until 1787. It was Burns who penned his great ode Address to a Haggis and the poem glorified Haggis — what was a poor man’s food into a dish greater than any French ragout or fricassee.”

Other than Haggis, there were varieties of cold cuts, deluxe salads including Scottish Dill Crusted Salmon with salad, meats and selection of cheese. The whole Scottish offering was a feast to both eyes and taste.

There were many detectable dishes and the Scottish Dill Crusted Salmon was one of them. With a hint of pepper, the dish was crispy as well as soft.

In case of Scottish desserts, warm Marmalade And Whisky Bread And Butter Pudding with mild sweetness and crunchy walnut gave a wholesome experience.