As part of the Madras Week Celebrations, Paprika is in the midst of a ‘Namma Sapadu’ food festival, which aims to bring a mix of the Cuisines from he various corners of TamilNadu.
They have a dinner Buffet, which boasts of native starters like Millagai Bajji, Uppu Kari Piaratel, Vazhaipoo Vadai, Thalicha Kozhi amongst others.
For the Mains there is a Biryani (which varies according to a particular regional style everyday), Kothu Parotta (live station), Malabar Parotta (live station) with Mutton Paya/ Vegetable stew, Karaikudi Mutton Korma, Kizangu Meen Kozhambu. For the Vegetarians Kathirakkai Chops, Paruppupuli Kozhambu, Urulai Venkaya Podimas.
I was also fascinated by the range of ‘Podis’ available which could be had with plain rice and Ghee which included Thengaipodi, Karuvepillaipodi, Paruppupodi, Ellupodi, Dried prawn Podi amongst others .
There were also a range of Pickles (Drumstick pickle, Mix vegetable pickle, Gooseberry, Manga thokku, Era oorugai) & ‘Vathals’ from various corners of Tamilnadu and the Chef informed us that they are actually sourced from homemakers in the different regions who make these.
Desserts included Paruppu Payasam,’Arcot’ Makkan peda, Elaneerpayasam other than a whole host of traditional Indian sweets, pastries and Ice creams.
The Sous Chef at the Mariott Chef Satish Reddy took us through the various intricacies involved in cooking and sourcing the various dishes. He also gave us many interesting historical insights into the origins of many of the Native dishes.
The Buffet is priced at Rs. 1250 and gives you an Authentic dining experience from the cuisines of Tamilnadu.
They have a dinner Buffet, which boasts of native starters like Millagai Bajji, Uppu Kari Piaratel, Vazhaipoo Vadai, Thalicha Kozhi amongst others.
For the Mains there is a Biryani (which varies according to a particular regional style everyday), Kothu Parotta (live station), Malabar Parotta (live station) with Mutton Paya/ Vegetable stew, Karaikudi Mutton Korma, Kizangu Meen Kozhambu. For the Vegetarians Kathirakkai Chops, Paruppupuli Kozhambu, Urulai Venkaya Podimas.
I was also fascinated by the range of ‘Podis’ available which could be had with plain rice and Ghee which included Thengaipodi, Karuvepillaipodi, Paruppupodi, Ellupodi, Dried prawn Podi amongst others .
There were also a range of Pickles (Drumstick pickle, Mix vegetable pickle, Gooseberry, Manga thokku, Era oorugai) & ‘Vathals’ from various corners of Tamilnadu and the Chef informed us that they are actually sourced from homemakers in the different regions who make these.
Desserts included Paruppu Payasam,’Arcot’ Makkan peda, Elaneerpayasam other than a whole host of traditional Indian sweets, pastries and Ice creams.
The Sous Chef at the Mariott Chef Satish Reddy took us through the various intricacies involved in cooking and sourcing the various dishes. He also gave us many interesting historical insights into the origins of many of the Native dishes.
The Buffet is priced at Rs. 1250 and gives you an Authentic dining experience from the cuisines of Tamilnadu.
The Welcome Drink
The Pizza with Traditional Toppings !! (We called it the 'Mangatha' Pizza :))
Uppu Kari Piaratel
 Thalicha Kozhi   Rava Coated Bassa Fish  Lotus stem Vathal  Assorted 'Vathhals'  Assorted Native Pickles  Assorted 'Podis'   
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Arcot Makkan Peda
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