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Marriott Brings Farm To Fork Experience In The Heart Of Aravali; A Perfect Getaway

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Are you done with the hustle of city life? And do you find it tough to take out time for a vacation close to nature? Then this is for you as Courtyard by Marriott, Aravali Resort is a sure shot destination for anyone in Delhi-NCR.

Surrendered by lush Aravali ranges, NewsMobile first hand experienced a retreat at Courtyard by Marriott, an exciting experience in the bed of nature.

In the retreat Courtyard by Marriott gave Farm to Fork experience with Executive Chef Shibendu Ray Chaudhury. It gives the guests the taste of nature in their mouths with an insight into the processes undertaken by the management and the Chef to grow fresh organic produce, harvest it from the Farm, and serve it straight on the Table.

FROM THE FARM

The guests were first taken to the farmland in close proximity where farmers grow organic produce for the property. The close proximity to the farm reduces the travel time and preserves vital nutrients of the vegetables.

The guests experienced the lush green farms and see the growing vegetables in the farms and also had the pleasure of pulling out some root vegetables, having them washed and peeled and then chopped, sprinkled with fresh lemon juice, and served on a platter for tasting right away.

TO THE TABLE

Following the outing on the sunny, breezy spring afternoon, the table was set with a specially curated menu by Chef Shibendu.

Welcomed with Litchi Lemon Grass Belini drink, the Chef elaborated upon the Farm to Fork journey of the vegetables and the final flourish used to serve an aromatic seven-course vegetarian dinner.

The splendid dinner began with Prarambh, inverted Golgappe, semolina crumble, sprouts and fresh tamarind sauce.

The following courses included flat leaf Kale Fritters with organic baby tomatoes, Himalayan Cheese Souffle with stone ground spices, Raab, a pearl millet broth infused with spices and Beetroot Dumplings with curry sauce to name a few.

The dishes made from the freshly plucked and harvested produce from the farms were succulent and just melted in the mouth leaving an aftertaste which only freshly harvested crops can produce.

Another highlight of the evening, the stylish and aromatic cocktail Garden Sonic Gin & Tonic infused with fresh coriander and a celery stem used as a stirrer, rendered the drink luscious and simply magical.

Not only is authentic Indian food given a touch of fine cuisine, the fact of it is totally organic makes it a fulfilling experience. In addition, the efforts of the management in procuring organic produce from the nearby farms surely benefit the local farmers.

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