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The new trend in Gurgaon's eatery business is food festivals
The meaning of food festival has changed in Gurgaon as it no longer celebrates the harvesting season, but mostly food in general. Food Festivals in the millennium city is an upcoming business fad and most of the eateries and restaurants provide the citizens of Gurgaon some amazing choices of food. This garner a lot of eyeballs for the eating joints and keeps things interesting in the already interesting city.

Talking about food and food festivals, Neeraj Rawat from Barbeque Nation, Gurgaon says, '' We have to produce 5 festivals each year and it revolves around different themes. In India, we have so many cultures that there is no dearth of food and recipes. This time from 19 March 2014 to 31 March, we are hosting 'Raavi-De-Naal.' This festival would revolve around punjabi food and we have a lot of delicacies prepared for the event.''

Food alone has the power to garner a lot of attention, but for the musically inclined lot, these festivals are normally accompanied with music. Good dining may be the mantra of these festivals in Gurgaon, but ambience play a big part in the promotion of the event. Rawat agrees and says that they have arranged for 4 dance performances each day throughout the festival, which hopefully will make it an event bigger event.

''We are not asking people to pay extra for the festival and we are providing quality food. For vegetarians we have a Shami kebab, punjabi dal, Kumbh Makai Masala and for non vegetarians we have Masala Chicken and Mutton Booti Kebab as starters,'' says Rawat who also says that this punjabi food festival is the most popular of all festivals in Gurgaon.

Ashim Sunam, who loves north Indian food and is a foodie loves these food festivals. Talking about them, he says, ''winter is my favorite season as Gurgaon has so many food festivals going on and I just love food made out of fresh produce. Non vegetarian food is my first love but I also live on desserts in food festival. and this is the time when both customers and chefs get daring and a little crazy.''

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