Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.

Patrani Macchi

By Chef de Cuisine - Ajay Negi


  • Wash and clean the fish fillets and make some slits on them.
  • Marinate them with salt and 2 tbsps. Lemon juice and leave in fridge for 20min
  • Grind the coconut, chilies, garlic, ginger, lemon juice, oil and sugar.
  • Add salt to this mixture as well.
  • The consistency of the mixture should be thick.
  • Next take the banana leaves and cut them into half, clean them and wipe with a dry cloth.
  • Brush little oil on the leaves.
  • Coat the fillets with the herb marinade and leave in the fridge for 30min.
  • Place 1 masala coated fish fillet in the center of each piece of banana leaf and fold like a pouch
  • Steam for 10min or cook on a griddle 5 min each side.
  • Serve with lemon wedges and onion rings.


  • White fish - 4 fillets
  • Coconut grated - 100gm
  • Fresh Coriander - 1 bunch
  • Green Chilies - 2nos
  • Ginger - 2inch
  • Garlic Cloves - 3 nos
  • Lemon juice - 1 no
  • Oil - 2tbsps
  • Salt to taste
  • Sugar a pinch
  • Banana leaves  - 3nos (Baking Parchment)