Novotel Manila Araneta City saw the spike in popularity of its Indian food as an opportunity to give its Indian master chef Rajan Veeranan a dedicated space to showcase his food.
Novotel Manila Araneta City spices up the Quezon City food scene with Prana, the hotel's new Indian restaurant.
The Indian station at the buffet of Novotel all-day dining restaurant Food Exchange has always been a crowd favorite because of the selection and quality of curries and biryanis.
When the restaurant had its Cultural Palates themed buffets last year, the hotel’s Indian master chef Rajan Veeranan expanded the selection of dishes to show off the breadth and depth of Indian cuisine.
Prana Indian Cuisine at Novotel Manila Araneta City
Novotel saw the spike in popularity of its Indian food as an opportunity to give Veeranan a dedicated space to showcase his food. This also fills a culinary gap in the area as there are very few Indian restaurants in Quezon City.
For Food Exchange fans, fear not as Novotel retained the favorites in the menu, as well as added more exotic entrees.
Here's a sample of Veeranan’s menu at Prana.
Prana's chai is properly rich, thick and heavy with the aromas and flavors of cardamom and cinnamon. Have a cold glass of the strawberry Prana iced tea if you’re looking for something light and refreshing.
Humble street food like pani puri, crunchy hollow round shells with ground masala made of chickpeas, mung beans, or potatoes, are served with shot glasses with slightly sour juice to pour into the shell.
Indian food is generally vegan-friendly with meat-free dishes like Palak Paneer, cottage cheese in spinach gravy. The cottage cheese is also available as paneer tikka that’s marinated with mustard paste and spices and cooked in the tandoor.
For those who aren’t into spice, the Jhinga Malai Curry is a friendly introduction to Indian food with shrimp in a creamy curry sauce with just a tiny touch of heat.
The tandoor baked specialties of Prana are highly recommended. The kebab platter is the best way to sample these with lamb, salmon, and chicken in one entree.
Butter chicken is perhaps the most ordered dish in an Indian restaurant. Veeranan’s version has that bright spice that just needs more rice. Finish this off by wiping the remaining curry with some garlic, butter or cheese naan.
Speaking of rice, the Hyderabadi lamb biryani is a meal on its own with proper aromatic basmati rice and generous bits of marinated lamb. Have this with raita, yogurt with cucumber, to cool down the spice.
Dessert was a combination of gulab jamun, rose syrup drenched balls of cakey bread, and the hotel’s own popular Indulge gelato.
