Monsoon kabab festival
Sree Nandhini Palace has conceptualised the monsoon kabab festival at all their outlets between August 16 and 30. The gourmets can fill their appetite for blazing hot kababs each night, throughout the duration of the festival. Enjoy the festival with your family and friends, especially the “parinda kabab” which is an all-time favourite. The sree nandhini palace chain is famous for regular introduction of new services and facilities at all its branches. Sree Nandhini Palace is located at prominent location in Bangalore like - Indiranagar, Kormangala, Banaswadi, Rajajinagar and at BEL Road. Sree Nandhini Palace also undertakes home deliveries and outdoor catering for birthday parties.

Chettinad cuisine
Dakshin the specialty restaurant at ITC Windsor presents “Rajupacharam”, Tamilian food recipes culled from the age old Pachakashalams which were recorded over a century ago.
The recipes used at the Dakshin endeavour to be as close to the original in not just the ingredients but also the method of cooking.
Tamilian cookery has always had its own distinctive tradition, but to most non-Tamilians, only the ubiquitous dosa, idlis, sambars and chutneys, are known. An off shoot of the regular Tamil cuisine, the Chettinad cuisine hails from the deep southern region of Tamil Nadu. Chettinad cuisine is one of the spiciest, oiliest and most aromatic in India.
Chettiars are well known for their delicious vegetarian preparations, their repertoire of food items is famous and includes all manner of fish and fowl and meats, as well as delicate noodle-like dishes and carefully preserved sun-dried legumes and berries that the Chettiar ladies make into curries.
Oil and spices are liberally used in cooking and most dishes have generous amounts of peppercorn, cinnamon, bay leaves, cardamom, nutmeg, green and red chilies. You can get a taste of antiquity till 26th August at Dakshin.

Midnight buffet
The party timings at Bangalore may come to an end at 11.30 pm, but the party continues at the Taj Gateway, Bangalore. Northern Gate, the specialty Indian restaurant at Taj Gateway has launched a midnight buffet every Friday and Saturday from 11.30 pm to 2 am. 
The buffet set up at the Indian restaurant includes all the midnight fare one would like to indulge in. Step in for an exclusive menu created by the master chefs and sample some of the best Biryanis, Salans, Pav Bhaji, Laccha Parathas, Egg Roast, Kathi Rolls and Kebabs. The buffet is also interspersed with a live dosa counter. Accompanied by sweet lassi you could end your meal with their signature deserts. The midnight buffet is priced at Rs 250 per person plus taxes.

Lucky dinner
Embers, the global cuisine restaurant at Nandhana grand offer get lucky while you dine on August 15 to 31.  The menu card spans Thai, chinese, Italian and Indian cuisine. After having dinner at Embers, the guest would be presented a bowl which will have lucky coupons of discounts up to 100 per cent and if lucky, the guest can walk out without having to pay anything for the dinner. Nandhana Grand is located at No 52, 5th Cross, 6th Block, next to Vijaya Bank, 60 Feet Road, Koramangala. Phone: 41858299.

Onam feast
Jamavar at Leela Palace proudly present a feast for Onam. Upperies, Papadums, Upilittathu, Chammanthi, Payasams and Prathamans, Onam beckons a double dip in nostalgia as Keralites all over the globe recreate something to savors in their kitchens. Onam is a vegan treat that must not be missed.
The Onam Sadhya must be started and devoured in terms of courses. While a host of papadums and little savoury knick knacks help you to start, the first course consists of a dal that is cooked with grated coconut. Once the dal is over, have a spoonful of rice with Olan and Theeyal and Avviyal. Essentially accompanied with the crumble of the papadums, a small morsel of steamed rice with a teaspoon of ghee sets off the gastronomic venture that is intrinsically Gandhian in principle for its vegetarianism. For the dessert, the Adhapradhaman is a must-have.
The chefs at Jamavar have designed a beautiful Onasadya in a silver thali lined with a banana leaf dolling out an authentic medley on August 27 for lunch.

Onam Sadya at ITC Windsor
Dakshin the specialty restaurant at the ITC Windsor is all set to drench itself in the colours of the harvest festival of Kerala – Onam. The ‘Sadya’ is usually served as lunch and preparations commence from the previous night itself. Traditionally a very authentic  vegetarian menu is offered which does not even include onion and garlic in any form.  Coconut holds a place of prominence on the menu and its  aromas can be experienced in all its variances. The Windsor chefs have put together a special celebratory Sadya Thali for the occasion on August 27. The Sadya will include a sumptuous spread of rice with a number of  dishes such as Pulingi, Pineapple Pachidi, Kootu Curry, Olan, Cabbage Thoran, Avial, Vendakka More Kachiadhu, Palada and  Kaya Upperi.

South special
The Onam feast’ will be served from August 25 to August 27 at the SouthIndies. Through these 3 days enjoy a special Onam lunch buffet for Rs 225 and a set menu of Rs 475 per person for dinner which will contain choice of starters and specially prepared main course. 
Located at Indira Nagar in Banagalore, SouthIndies, the fine dining restaurant is a speciality restaurant that brings together the four cultures and four cuisines from the four states of Southern India. 
'Onasadhya' is the grand feast served during the celebration of Onam in Kerala. Served in Banana leafs it consists of delicacies like Erissery (pumpkins/redbeans or yams), Kalan (buttermilk, sliced plantain, yams), Olan (sliced cucumber, brinjal), Avival (mixed vegetables), Thoran (sliced beetroot and vegetables), Koottukari (vegetables, bengal gram), sambar, rasam, payasam and so on. 
Upperi or chips is prepared from various things like raw bananas (kaaya), yam (chena), jack fruit (chakka), bitter gourd (pavayka) and egg plant fruit (vazhuthanga). Slices of the ingredient are fried in coconut oi lto a crisp

Cuisines of Rajasthan & Gujarat
A new age dining restaurant ‘Isys’ at The President Hotel, Jayanagar III Block, is celebrating an authentic Rajasthan and Gujarat dinner food festival from August 24 to September 2.
   A special ambience has been created to suit the cuisines. The food festival aims to showcase the culture of Rajasthan and Gujarat to diners who want to experience cuisines of incredible India.
    Rajasthani and Gujarati food, both famous for richness in method of preparation, are distinctively vegetarian. Ingredients like mot katol dal, chouli, kesriya sangri, Kankoda, rathalu etc have been used by Executive Chef Susai Raju and his team to keep the preparations as authentic as possible.  condition.