The rich culinary traditions of North India come alive at Zaffran at Novotel Visakhapatnam Varun Beach, with a Punjabi Food Festival from 16th to 25th March 2026. Known for its refined interpretation of Indian cuisine, Zaffran provides an elegant setting for this special celebration of one of India’s most beloved regional culinary styles.
Celebrated for its bold character and comforting appeal, Punjabi cuisine is deeply rooted in community, generosity and time-honoured cooking techniques. Curated specially for the festival, the menu at Zaffran brings together a selection of dishes that reflect the spirit of this vibrant culinary tradition. Guests can savour tandoor-grilled favourites such as Bhatti da Murgh and Sarsonnwali Hara Phool, alongside robust curries like Patiyalshshi Gosht and Amritsari Aloo Wadiyaan, complemented by freshly baked breads including Amritsari Kulcha and indulgent desserts such as Kesar Pista Phirni.
Drawing inspiration from the kitchens of Punjab, the festival menu celebrates the region’s love for bold spices, slow-cooked preparations and wholesome ingredients. Each dish is prepared using traditional techniques that preserve authenticity while offering guests a rich and satisfying dining experience.
Commenting on the festival, Udayprakash Rudrapati, F&B Director, Novotel Visakhapatnam Varun Beach, said, “At Novotel Visakhapatnam Varun Beach, we are committed to creating memorable dining experiences by showcasing the diversity of Indian cuisine. The Punjabi Food Festival celebrates the hearty character and vibrant spirit of North Indian culinary traditions, offering our guests an opportunity to enjoy dishes that are both timeless and comforting.”
For diners seeking to explore the richness of regional Indian cuisine or simply enjoy a hearty meal, the Punjabi Food Festival at Zaffran promises a memorable culinary experience in the heart of Visakhapatnam.
- What: Punjabi Food Festival
- When: 16th March – 25th March 2026
- Where: Zaffran at Novotel Visakhapatnam Varun Beach
- Price: À la carte
