Kathmandu:

We do different things, that’s how we maintain the Hyatt spirit,” maintains Narender Singh, Executive Chef Hyatt Regency, who’s conjured up a sumptuous feast to offer at The Himalayan Times International Food Festival.

The Chef is ready with a hearty spread of the Arabian kitchen that could rival any other international epicurean excitement at the festival. Arabian cuisine, has had an enormous influence from Lebanese recipes on what was previously tent cookery. This has only added to its existing repertoire of the exalted epicurean delights and consequently its highly diverse food and drink culture.

Hospitality in the Arab world is second to none, and nowhere is it better expressed than in the age-old custom of serving freshly brewed coffee or mint tea to every guest. So, how can Hyatt just miss out on this?

“We will also have a tea/coffee station to express our hospitality the Arabic way,” explains Chef Singh.

On your plate

•Chicken Shawarma: Rs 100

•Lamb Fatayar: Rs 100

•Spinach and Cheese Fatayar: Rs 75

•Falafel: Rs 75

•Hummus: Rs 75

•Ice Creams: Rs 50

•Lemonade: Rs 25

•Tea/Coffee Station: Rs 50