Delhi Ka Aangan, has taken off its regular menu and has all kababs and paranthas. For starters there is a range of chaats and lassis. And some shorbas for appetisers. The chicken shorba (Rs 170) has a refreshingly different flavour. Then comes a sinful range of kababs, accompanied with paranthas, raitas, chutney and pickles. The jumbo prawns flavoured with basil, chilli, lemon juice and yoghurt (Rs 945) are good to taste. The lamb chop kababs (Rs 510) has a mild flavouring and suits a European palate better.

Where the festival scores is in its vegetarian range from lotus stem kababs, exotically named, Kamal ka Husn (Rs 300). The lotus stems are stuffed with potatoes and paneer with ginger, chilli and corriander. The restaurant has a range of paranthas from the ubiquitous aloo variety to Bikaneri and kheema paranthas (all priced at Rs 75, except the kheema one which is for Rs 95).

At Golden Phoenix, the new menu has a two-part menu for the Chinese New Year. The first part has been specially prepared by two chefs flown in from Beijing, while the latter part has an abridged version of the regular Golden Phoenix menu. Food from the Sichuan province in China can rival the chilly in Indian food. Like the chicken spring chicken in spicy sauce (rs 375), a cold starter, that has a fiery chilly oil base. The braised duck with mushrooms and Chinese herbs soup served in a clay pot (Rs 350) is just so.

The deep fired pomfret in sweet and sour sauce (Rs 500) is cut in an innovative flower like shape and is a front-runner. The twice cooked pork slices (Rs 350) and the Sichuan style prawns (Rs 850) are alsorans. But for Indian who love spicy Chinese food, this festival offers the chillies upfront.

-Vidya Deshpande