A cuisine that has had varied influences—from Mediterranean climate, history and geography, to Arabic and Middle Eastern cuisine—Cyprus cuisine also boasts of Italian or French influences. Cypriot food is not only diverse and delicious, if made well, it could be healthy too. Taking you beyond the usual favourites—Souvla, Smoked Hiromeri and Lountza—Blooms, the all-day dining restaurant at Eros Hotel managed by Hilton, Nehru Place, gives you a chance to explore other popular items from its Cyprus menu. On offer are Pork Afelia (Pork braised in red wine with crushed coriander seeds), Lamb Giouvetsi (Baked lamb and Cypriot pasta), Kathisto (Octopus and onion stew with white wine and olive), Kotopoulo Me Fasolati (chicken cooked with green beans and tomatoes), Potatoes Antinaktes (Browned potatoes cooked with white wine), Pourgouri (Broken wheat pilaf), Gemista (Vegetables filled withrice), Mpizelia (Green peas oven cooked) Manitari Me Piperies, (Mushrooms and bell peppers tossed in white wine), Tourlo–Tourlo (Mediterranean vegetables tossed with tomatoes), Potatoes Antinaktes (Browned potatoes cooked with white wine), Beef Stifado (Beef casserole with red wine, tomatoes and cracked pepper), Psyto Arne (oven roasted lamb rack with potato, bayleaf and oregano), Seabass Ladolemone (Seabass grilled with olive oil, lemon and parsley), Kotopoulo Yemisto (Chicken breast filled with halloumi, figs and pistachio) and a lot more. “If you look at the history behind this cuisine, you will see that over the centuries, different empires, invasions and traders left their mark on the Cyprus island. They also brought recipes from Greece, Turkey, Lebanon, Italy and other places. These foreign flavours have combined with the food produced on the island to give Cyprus its own traditional cuisine,” says George Katastrofas, executive chef , Hilton Park, Nicosia, Cyprus, who is here for the promotion.
On till February 24, meal for two has been priced at `5,000 plus taxes per person.