Bangalore, 17th September 2012: Benjarong will host its Seafood Festival from 19th September to 7th October at the restaurant located at Ulsoor. The festival will showcase an exotic array of seafood delicacies on a special menu. This will mean a whole new set of dishes created exclusively for the festival by Benjarong’s expert chefs.

Highlights from the menu are Khong Wahn Ruan Talay which is the grilled seafood platter, the Tom Kati Poo which is a unique coconut cream soup with crab meat served in a young coconut shell and the Choochee – Goong Mung Korn which is a whole Rock Lobster de-shelled and cooked in Thai red curry sauce with kaffir lime leaves. Other must-try dishes on the menu include Ngob Hormok Talay which is curried seafood grilled in banana leaves and the Pla Kapong Dang Nung Manow, whole red snapper fish steamed in lemon coriander sauce over a bed of lemon grass.

The dishes, apart from being exclusive to the Benjarong’s Seafood Festival menu, are also made using traditional Thai ingredients and the most fresh seafood to create truly delectable dishes . The dishes start from Rs. 300 onwards.

Benjarong is located at 21/1, Ulsoor Road, Ulsoor and reservations can be made by calling 3221 7201