A Festival from the 'God's Own Country' timed with 'Vishu' was something that i just would not have missed.
Spice Haat at Hyatt Regency Chennai, is famous for its lavish Buffets and brunches and this time they decided to add a "Mallu" twist to it (Limited time only )
The festival was part of the Dinner Buffet. We were however served food from the buffet on the table in order.
Starters
CHAKKA VARATTI : Traditional Jackfruit Halva (The seeds are removed from the jackfruit and it is cut into small pieces. The fruit is then cooked with ghee and Jaggery, then it is prepared into a type of paste. And cut into small pieces)
PULI INJI Is a traditional Pickle from Kerala made from ginger, green chillies and tamarind. It is usually served in the Sadyas (feast)
PAPPADUM : Needs no introduction !! Yumm
Spice Haat at Hyatt Regency Chennai, is famous for its lavish Buffets and brunches and this time they decided to add a "Mallu" twist to it (Limited time only )
The festival was part of the Dinner Buffet. We were however served food from the buffet on the table in order.
Starters
CHAKKA VARATTI : Traditional Jackfruit Halva (The seeds are removed from the jackfruit and it is cut into small pieces. The fruit is then cooked with ghee and Jaggery, then it is prepared into a type of paste. And cut into small pieces)
PULI INJI Is a traditional Pickle from Kerala made from ginger, green chillies and tamarind. It is usually served in the Sadyas (feast)
PAPPADUM : Needs no introduction !! Yumm
Puli Inji
Pappadum
Banana Chips
Appetizers
The next course were the Appetizers
ULLI VADA : Ulli (Onion in Malayalam) these were basically deep fried small onion patties
KERALA STYLE CHICKEN FRY : This was a standout original dish which consisted of deep fried chicken marinated with spices.
MUTTON ULARTHIYATHU : tender mutton cube cooked with freshly ground spices and sauteed with onions,coconut slices & slowly roasted to give rich aromatic flavor. This particular dish literally took our breath away. The mutton was tender succulent. Just couldn't get enough of this dish
PAZHAM PORI : The famous snack from kerala, Deep fried banana Fritters served with tamarind chutney)
The next course were the Appetizers
ULLI VADA : Ulli (Onion in Malayalam) these were basically deep fried small onion patties
KERALA STYLE CHICKEN FRY : This was a standout original dish which consisted of deep fried chicken marinated with spices.
MUTTON ULARTHIYATHU : tender mutton cube cooked with freshly ground spices and sauteed with onions,coconut slices & slowly roasted to give rich aromatic flavor. This particular dish literally took our breath away. The mutton was tender succulent. Just couldn't get enough of this dish
PAZHAM PORI : The famous snack from kerala, Deep fried banana Fritters served with tamarind chutney)
Pazham Pori
Ulli Vada
Kerala Style Chicken Fry
MUTTON ULARTHIYATHU
Main Course
Vegetarian
PEERA : snake gourd cooked with fresh coconut tempered with cumin seed and curry leaves) This dish was a vegetarian take off on Meen peera, which is one of the typical Kerala dishes were you cook fish in a mixture of grated coconut, shallots, green chilly and Kudampuli (Malabar Tamarind)
PULISERRY : Kerala style spiced buttermilk curry with a coconut base. The coconut is ground with spices the curry is sour (puli=sourness) due to the yogurt which is added in. Raw Mango and coconut is added to it .
PARRIPPU KOOTAN : Mixed vegetable cooked with lentil and fresh coconut
AVIAL : Traditional Kerala vegetable tossed with fresh coconut and yoghurt.
All the vegetarian Main dishes were absolutely spot on !!!
Non Vegetarian
MEEN VATTICHATHU : Traditional Kerala Syrian Christian recipe consisting of Slow cooked king fish with small onion paste, Kerala spices and Kokum. The literal meaning is that the Gravy is “Reduced”. There is a pleasant Tanginess of the dish due to the addition of the Kokum. Traditionally served with rice or “Kappa’ (boiled Tapioca)
MUTTON KURUMILAGU ITTATHU : Traditional mutton curry with black pepper, coconut paste and Kerala spices.
Both the Non Vegetarian dishes were absolutely authentic in taste and delicious.
We were served Flaky Kerala Parottas (Malabar Parotta) and Appam along with the above dishes.
Vegetarian
PEERA : snake gourd cooked with fresh coconut tempered with cumin seed and curry leaves) This dish was a vegetarian take off on Meen peera, which is one of the typical Kerala dishes were you cook fish in a mixture of grated coconut, shallots, green chilly and Kudampuli (Malabar Tamarind)
PULISERRY : Kerala style spiced buttermilk curry with a coconut base. The coconut is ground with spices the curry is sour (puli=sourness) due to the yogurt which is added in. Raw Mango and coconut is added to it .
PARRIPPU KOOTAN : Mixed vegetable cooked with lentil and fresh coconut
AVIAL : Traditional Kerala vegetable tossed with fresh coconut and yoghurt.
All the vegetarian Main dishes were absolutely spot on !!!
Non Vegetarian
MEEN VATTICHATHU : Traditional Kerala Syrian Christian recipe consisting of Slow cooked king fish with small onion paste, Kerala spices and Kokum. The literal meaning is that the Gravy is “Reduced”. There is a pleasant Tanginess of the dish due to the addition of the Kokum. Traditionally served with rice or “Kappa’ (boiled Tapioca)
MUTTON KURUMILAGU ITTATHU : Traditional mutton curry with black pepper, coconut paste and Kerala spices.
Both the Non Vegetarian dishes were absolutely authentic in taste and delicious.
We were served Flaky Kerala Parottas (Malabar Parotta) and Appam along with the above dishes.
'Vegetarian' Peera
Pulliserry
MEEN VATTICHATHU
MUTTON KURUMILAGU ITTATHU
Malabar Parotta
Desserts
We were served two traditional Kerala 'Payasams' for Dessert.
ADA PRATHAMAN : Classic traditional payasam made with rice ada, jaggery and coconut milk.
CHAKKA PRATHAMAN Traditional payasam made with jackfruit, jaggery and coconut milk.
We were served two traditional Kerala 'Payasams' for Dessert.
ADA PRATHAMAN : Classic traditional payasam made with rice ada, jaggery and coconut milk.
CHAKKA PRATHAMAN Traditional payasam made with jackfruit, jaggery and coconut milk.
Ada Pradaman and Chakka Pradaman
The Kerala based dishes which were part of the festival were all absolutely authentic tasting and delicious. There are plenty of Choices for the Vegetarians and they would in fact enjoy this food festival. There were of course other food stations serving other cuisines and lots of other desserts and ice creams as well which I have not listed out in this review.
This festival is on till the 25th April, 2016
Open for dinner, 6:30 PM to 11:30 PM
Price:
Dinner Buffet: 1550 plus taxes
Vegetarian Thali: 1000 plus taxes
Non Vegetarian Thali: 1200 plus taxes
For reservations, call: +91 44 61001234
The Chefs !!
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