Food is such a rich part of who we are, built painstakingly by the morsels we have taken over a period of time. There is always a sense of nostalgia attached to food. Good food has a way to trigger beautiful memories. It was one of those occasions at the Dining Room at Park Hyatt, when the first mouth full of 'Dal Bhatti' took me back in time, back to college when I used to ransack the tiffin box of my best friend who was a Marwari. That one mouthfull of Phulka and Dal Bhatti triggered memories of college life and it stayed on for a couple of days. 

The Dining room at Park Hyatt has brought in a resident Chef a 'Maharaj' as Marwari chefs are known, Amrit Maharaj, to whip up some traditional marwari vegetarian fare.

I have listed some of the dishes I tasted during my visit.

Ker Sangri : This bean and berry combination is unique to Rajasthani cuisine, Ker Sangri is a traditional, spicy dish made with the ‘ker’ berry and the ‘sangri’ bean. 
 
Gatte ki Subzi : Cylindrical Dumplings made of chickpea flour (besan flour) and cooked in a tangy yogurt gravy. This goes well with rice or with phulkas
 
 
Makai Palak : Another Marwari favourite is Fresh corn cooked in a Spinach based gravy.
 
Aloo Jeera : Potato with Cumin seeds flavouring..
 
Dal Bhaati is simply soup of mixed lentils, cooked with spices. Bati is a baked, whole wheat rolls and the combination is known as dal bati. Traditionally bati is cooked over charcoal. Fresh baatis drowned in piping hot dal and is supposedly excellent succor during the cold winter nights of Rajasthan.
 

All the above Side dishes were served with Fresh Phulkas and Bajre ki roti .
​

Badam Halva: The traditional Rajasthani sweet made of Ghee and Almonds and is actually a breakfast delicacy in Rajasthan during the Winter Months. Usually all pregnant women and Women who have given birth are given a spoon of Badam Halva a day for nutritional supplement 

The Verdict

One of the best Vegetarian meals I have had in a very long time !!

Venue: The Dining Room, Park Hyatt                       
Date:   Upto 24th July, 2016
Time: Every evening – 7 PM onwards
Prices: INR1350+Taxes 

​An invitation to travel along route 49 along with Chef Sandeep Kapoor of Madras Pavillion , Grand Chola.was intriguing as I had never associated the state highway 49 (ECR) with any kind of culinary specialty other than the sea food shacks of Mahabalipuram.
 
It had completely escaped me that the ECR actually stretches all the way to Cuddalore and beyond including Pondicherry too. These areas have been port cities from ancient times. The famed Creole cuisine of Pondicherry unlike popular perception goes further than Franco – Indian cuisine. There are Portuguese and Dutch influences as well since Pondicherry has had a history of colonization by the Dutch, French and the English prior to its Independence.

I have listed out some of my favourites of the dinner buffet at the Madras Pavilion as part of the ECR Route 49 festival which is on for a short while. Needless to say they have their usual humungous buffet fare as well. 

The starters

included a lot of traditional Tamil fare along with some seafood favourites. 

Neer More
Manga Sundal
Boiled Peanuts
Spiced raw mango
Brain Kavapu
Nandu Rawa fry
Kara Paniyaram
Banana Dosa
Kalan melagu roast
Yam cutlet
Vadavam masala lamb chops

Kavapu : These are a commonly found in the roadside eateries of Pondicherry, where either eggs, chicken or Prawns are deep fried in a batter and served hot. In other words, a Pondy version of our good old bonda. The Chefs have presented lamb brain filling in the Kavapu and it definitely hit the sweet spot with the crispy batter and the soft texture of the brain filling.
 
The Vadavum Masala lamb chops were also different. In that Vadavum is usually used for tempering traditional vegetarian dishes  and curries and is made of small onions, garlic, jeera, mustard, methi seeds, salt, turmeric and gingely oil. The choice of having a Vadavam coating on the lamb chops was definitely inspired one!

The Nandu Rawa fry was an absolute winner in my opinion!

The Mains

• Kadal meen Pouillabaisse
• Jackfruit curry(palapalam masala)
• Keerai Molagutal
• Manga kootu
• Kassa Kassa kozhi curry
• Pondicherry Pork roast
• Chicken Vindaloo
• Urulai Kola Urandai
• Pondicherry kaladal meen biryani
• Puliyodhrai
• ​Thengapaal Rasam

Kadal meen Pouillabaisse: Is the Pondicherry version of the traditional Bouillabaisse, which is a tradiitional fish stew orinating from the Marseiles region of France. The Sea food is traditionally served separately and the stew/broth is poured into it.

Chicken Vindalloo: is another dish which I had not associated with the ECR region, but is apparently accounted for by the erstwhile Portuguese influence (vinh d’alho, literally wine of garlic, from Portuguese vinho de alho). The use of chicken unlike pork in the Goan version makes it more acceptable to a wider set of patrons while maintaining its taste.​

The Desserts
​​

On The Rocks, Crowne plaza is hosting a  six-course meal infused with the lusciousness of Earth Loaf chocolates curated by Chef Prakash of OTR in association with David Belo the founder of 'Earth Loaf' is association with  Jameson Whiskey.

We were treated to some exquisite cocktails created by David and the team at 'On the Rocks' along with some excellent food as usual by Chef Prakash.

On entering 'On the Rocks' we were treated to some Appertivo called 'Jamie in Brooklyn' (Which was a spicy homemade Vermouth with a touch of bitter orange, orange flower water, Ladhaki Apricot Kernel syrup and Jameson Whisky). This drink really set the tone for the rest of the evening,
Note : “Aperitivo” comes from the Latin word meaning “to open” and in Italian, little something to encourage you to feel hungry, to get the juices flowing for the upcoming meal which ought to be enjoyed to the fullest .

This was followed by the Soup which consisted of  Roasted Squash and infused with Chilli Chocolate. 

The soup was followed by another Cocktail fashioned by David, 'The Mango and Capsicum Toddy' This cocktail consisted of Red Capsicum, lemon juice, mango pulp, with a touch of Vanilla and Jameson Whisky.

This was followed by a choice of 4 Appetizers, 

• Soft Polenta with wild mushrooms and Creamy Chocolate Sauce 
• Pickled Kholrabi, Crab and Chocolate Jelly with Chilli Olive Oil 
• Grilled Asparagus, Peas, Blue Cheese with White Chocolate Hollandaise 
• Melange of Root vegetables with Goat cheese cream, Honey Comb And Balsamic Chocolate Vinaigrette

Since four of us were dining , we ordered one of each of thr appetizers to get a taste of each one. For me the Pickled Kholrabi with Crab was the winner, though every one of the appetizers was excellent.
Note: Kholrabi is also called the German Turnip, known locally as Noolkol in Tamil

This was followed by a Bitter Chocolate and Mint Sorbet, which was a palate cleanser
Followed by a Sage and Berry Fizz, which consisted of Sage , berry marmalade, mint, lemon juice and nutmeg garnished with black pepper.

This was followed by the Main Course which had 4 options. We of course ordered one of each,

• Single Origin Dark Chocolate Ravioli with Mint and Green Pea Puree with Sage Beurre Noisette
• Roasted Salmon with Creamed Spinach and Corn with Saffron Potato And Dill White Chocolate Butter Mussolini Sauce
• Chocolate and Creole Spiced Chicken breast with Char-grilled Artichoke, Confit tomatoes and Bitter Chocolate Pepper Sauce
• Belgium Cocoa Rubbed Lamb Chops with Cauliflower puree, Parmesan Potato with Chocolate and Whiskey Soaked Raisin Sauce

The Lamb Chops and the Ravioli were my favourites :)

We were served another Cocktail 'Smoke & Mirrors' which consisted of Charred Pineapple, raisins, apricot kernel syrup, lemon juice, touch of paprika and Jameson Irish Whisky, garnished with smoked Lapsang Souchong

This was followed by the Pre Dessert, which was a Jameson and Chocolate Granitaand Dessert which was a Swiss Chocolate and Jameson Brule
Both of them were exquisite and had us requesting another helping

The Desserts were followed by 'Jameson Blue Blazer' a cocktail invented in the 1860's where the Flamed Irish Whisky is seasoned with Aromatic lemon and orange zests, cassia, pepper, nutmeg and apple and served with a side of Earth Loaf Artisan 'Himalayan Fruit and Nut Chocolate'.

​Just watching the cocktail being prepare was a sight to behold. 

This was followed by 'Petit Fours' and 'Irish Coffee'

Verdict

This is definitely in the 'Do not Miss' category of Culinary and Spirit events, if you are based in Chennai. This fusion between some excellent culinary artists is a feast to all your senses.

The dinner is available at 'On the Rocks' at 'Crowne Plaza Chennai' from 19th June- 26th June7.00 pm onward. (Prior Reservation recommended)

David Belo is the founder of Earth Loaf , an artisan Chocolate manufacturer based out of Mysore. Do visit their Site here,

​Over the last two decades and a half every time I have had a Biryani Craving (and that usually happens at unearthly hours ..My go to destination has been the Taj Coramandel and their famous ‘Geeli’ Biryani (pronounced ‘Gilli’ Biryani.), From when the Coffee Shop used to be called the Pavillion, then Match Point and then ‘Anise’ as it is called now.
Hence when I heard about the ‘Biryani Festival’ at Southern Spice, Taj Coramandel, it was definitely something I wanted to have a look into, since I was sure they had the pedigree to pull off some awesome Biryani :)
The Concept of the Festival was fairly simple. They have on offer Biryanis from the various southern states, both Vegetarian and Non Vegetarian. The Biryanis are served with a glass of Beer along with accompaniments and a simple Dessert to end the meal.
 
Incidentally on account of the ‘International Wine Day’ the Taj Coramandel is offering a glass of wine (150ml) from 20 different labels across the world, both new world and Old world from their famed cellars at incredibly friendly prices. I have enclosed a detailed list of wines and the Prices at the end of this post.

 NON VEGETARIAN BIRYANIS

PALLIPALAYAM KOZHI BIRIYANI :  Pallipalayam is in Erode district and it is known for its signature Chicken dishes. The distinct flavour in the Pallipalayam Biryani is on account of the Red Chillies used. Traditional Pallipalayam Chicken tends to have ' Nattu Kozhi' though for this festival the Biryani is made of regular Chicken. 

MAAMSAM BIRIYANI : This is a spicy Lamb Biryani in traditional Andhra style. The novelty in this biryani is the abundant (yes I meant abundant ) use of Guntur Chillies which Gives this Birnyani the 'Oomph' :)

KALLU VEETU KOZHI BIRIYANI  : This is a Chettinad style Biryani, though I have No Clue why it is called Kallu Veetu Biryani. This Biryani was also high on the spice quotient.

MALABAR MUTTON BIRIYANI  : Traditional Malabar Style Biryani , including the use of Kaima/Jeeragasaala rice sourced from Kerala. (This is a thin grained flavoured rice which is staple of the Malabar style Biryanis unlike the Basmati ). This Biryani was low in spices as the spice mix was more of Green chillies, Ginger and garlic paste along with oodles of Ghee.
THALASSERY NEIMEEN BIRIYANI : This is again a Malabar style Biryani with Kaima rice using Seer fish cubes. 
MOPLAH CHEMEEN BIRIYANI : This prawn Biryani in the traditional Kerala style, easy on the Chillies with a Cinnamon edge. Prawns being the star of this Dish. 

VEGETARIAN BIRYANIS
PALA KAI BIRINJI : Jackfruit Biryani with Bread pieces and Basmati rice.
KALAN BIRIYANI : Mushroom Biryani, cooked in Chettinad Style with Basmati Rice.

KAIKURALU BIRIYANI : Vegetable Biryani 

ACCOMPANIMENTS

• KATHIRIKKAI KARI : 
• VENGAYA THAYIR PACHADI

DESSERT
BREAD HALWA

My Verdict

I tasted every Biryani that was on offer for the festival !!! (I know the sacrifices I have to go through to give my readers authentic information :)  )
My favourites were the Maamsam Biryani from Andhra and all the Kerala Style Biryanis which I felt the Chefs got spot on !!!
The Thalassery Neimeen Biryani : Is the best Fish Biryani in town at the moment !! Period ! :)

This is a wonderful opportunity to savour some authentic Biryani from across South india this month. 

Wine Connoisseurs too shouldnt miss this opportunity to club their dining experiences at the Taj Coramandel with some great Wines at an extremely friendly pricing this week at all the Restaurants at the Taj Coramandel. 

The Biryani Festival is open for lunch and Dinner at the Southern Spice at The Taj Coramandel.
The Veg Biryanis are priced at 1000 onwards.
The Non Veg Biryanis are priced at 1200 onwards.

Please call +91 44 6600 2827 for more details

​Coorg is an area of Karnataka situated on the Eastern slope of western Ghats. It is also known as ‘ Kodava Nadu’ . Coorgi Cuisine or the Kodava Cusine is one of the most lip-smacking delicious cuisines of South India. The Cuisine is heavily influenced by the location, the fauna of the region.

The specialty of the Coorg cuisine is the way in which the various masalas are blended with a liberal use of cardamom, cinnamon and pepper. These spices are usually cultivated in Coorg and in the neighboring areas of Kerala.
 
The Madras Pavilion at the ITC Grand Chola is hosting a Coorgi Food festival, which is curated by Chef Nikhil Merchant and Chef Santosh Shetty.
 
There was a welcome drink aptly named the ‘Coorg Spice Market’ which had a Rum base mixed with spices. This drink reminded me of the Mulled Wine, and I guess this would be an ideal Core body warmer in the Chilly Hilly Coorgi terrain !!!

​This was followed by Appetizers.

• Koli Fry
• Erachi Nallamelagu
• Chilli Prawn fry
• Balle Cutlet (Banana)
• Koomu Masala Fry
• Yam Cutlet

The spice mix used in each of the dishes were unique and was the USP. The Eraichi Nallamelagu had an ideal amount of Pepper and the mutton was perfectly tender and succulent. Another Winner was the Chilly Prawn Fry which had a subtle amount of spice flavors.
There was also a Live grill which served up, Chicken, Fish and Prawns in authentic Coorgi spice mix. The Prawn in the Live Grill was literally Mind blowing.

The Mains

• Pandi Kari ( The ubiquitous star of Coorgi cuisine and it totally lived up to its ‘super star’ billing. ) It was undoubtedly the best Pandi Kari I have tasted by miles.
• Kyma Urandai (Called ‘Kaima Unde Saaru’ in Kodava Cuisine, this Meatball Gravy preparation was wonderful)
• Prawn Bafad (Lovely, Though strictly speaking I am assuming the origins are more Manglorean than Coorgi )
• Koomu Masala Kari : (Another Coorgi specialty, incorporation Mushrooms found abundantly around coorg into their Cuisine)
• BeimBale (Bamboo shoot Kari): (The dish was a revelation that the Bamboo shoot could be served up in gravy form with such a lovely taste)
• Mangai Kootu. (A kootu made of Gram and raw mango

 
 
These main dishes were accompanied by Kal Dosa and Kottai Kabadu (which is a form of Idly steamed in a leaf)
 
There was also a ‘Yerachi Pulau’ which I tasted, where again the interplay of the spices took the taste of the dishes to an entirely different level.

Desserts
There were two desserts

• Khus Khus Payasa
• Jackfruit Halwa

The Grand Finale was the Coorgi specialty coffee served with Black Jaggery.

​This was one of those food festivals which did not have a single dish that failed to satisfy our palates. The whole meal was extremely well researched and executed by the Chefs and in my opinion is something that any Connoisseur of food in Chennai Should NOT miss.
 
The Festival is on till the 29th of May for dinner. Priced at 2200 plus taxes.

Stix at the Hyatt Regency is hosting an authentic Taiwanese food festival from 20th to 24th May, 2016. The festival is in partnership with The Taipei Economic and Cultural Center in Chennai. Visiting Chef, Sung Chiung-Hung from Grand Hyatt Taipei has curated the menu in conjunction with the Executive Chef of Hyatt Regency Vikram Ganpule. 

Taiwanese Cuisine is rather Unique in that it has influences from Southern China Provincial cuisines of the Min Nan, Teochew and Hokkien Chinese communities, along with Japanese cooking (Taiwan was under Japanese occupation from 1895 to 1945)

We had three starters

1. Garlic salt and pepper shrimp
Crisp fried Shrimp, I loved the seasoning.
2. Green tea mushroom dumplings
This Vegetarian Dumling had a filling of Mushroom, clelery and water chesnut
3 .Green pepper, pork, seafood pie
   

Main Course

1. Pink Lady : Filling of Rice in Tomato
2. Mango fried chicken                                                      
3. Bacon fish roll : Bacon wrapped around fish , Which was absolutely yummy.

These dishes were served with

1. Pineapple fried rice                                                    
2. Pumpkin, pork  fried rice noodle

The Desserts

1. Mango sago : Just as the description, Sago immersed in Mango pulp                                      
2. Sesame balls with bean paste                                    
  

Mother's Day is right around the corner, and if you are not sure about how you should show your affection to your mother, I have tried to list some options out for you. 
Treating your mother to some quality time with you over a good meal at some of the restaurants listed below could be one of your many options ! Many hotels in Chennai are offering special menus and other surprises that are guaranteed to spoil your mother.
Here are a few of my favorite options and I will keep adding more as I locate them .....

 Taj Hotels, Chennai has lined up an array of exciting offers that are sure to bring a smile and make this Mother’s Day special.


At Prego, the recently re-launched Italian restaurant at Taj Coromandel, enjoy a leisurely lunch with a glass of sparkling wine and a live band followed by a specially crafted four-course set menu designed by Specialty Chef Luca D’Amora. If you’re accompanied with your mother, you get a celebration cake on the table with yellow roses. The set menu includes Milli Feili with Porcini, Caprino and garlic sauce; Pumkin and prawns soup; and Zucchini Risotto and cacio pepe sauce, followed by the delectable Dessert Degustation. Only Lunch  | INR 2000 plus taxes.
 

​Treat your mom to a perfect Chinese meal at Golden Dragon. All mothers will be offered special mocktails and a special pastry platter with a celebratory Mother’s Day message. The menu, specially designed by Chef Willam Ho includes Mushroom and chicken Sui Mai; Stir fried chicken in chili oyster sauce with water chestnut and mushroom; Steamed Palm of heart in dark sweet and sour sauce; Stir fried Chinese greens; Stir fried auberjine and courgette in lao gan ma sauce; Golden garlic vegetable buttered rice; and not to forget the all-time favourite Nest of Dragon. Only Lunch |  INR 1500 plus taxes per person.
 
At Anise, the all-day diner, the exciting buffet spread with Indian and international delicacies beckons you. Enjoy a 20 % discount on Food and Soft Beverage for all mothers and a Special pastry platter with celebratory message for mother’s day. Savour Mom’s style biryani, home style chicken curry and the very humble paneer and shimla mirch masala and Aloo dahi wala. Other selections include baked vegetables, roast chicken with its own jus, and grilled fish accompanied with lemon butter sauce. The desserts on offer are vanilla cake, dry fruit cake, Swiss rolls, freshly cooked pan cakes with topping of banana.  Lunch buffet priced at  INR 1685 all-inclusive. 
 

​If it’s South Indian cuisine that appeals to your mom, then Southern Spice is the place to be at. Treat her to the Gold thali experience that adds a touch of drama to the meal! Delight her with Kori kempu (Crisp shredded chicken with chillies and spices tossed in yoghurt); Mango kara kuzhambhu (Mango cooked in a tangy gravy); Malabar urulai roast (Roasted potatoes in kerala spice mix); Kari sukka (Succulent lamb shoulder meat, cooked gently with spices, a popular dish from Madurai); Alleppy fish curry (Seer fish morsels simmered in a green mango and coconut curry); Kozhi milaghu curry (Boneless chicken thighs in a fiery curry with black pepper and fennel seeds – a Chettinadu specialty); and Paal Payasam. Only Lunch  |  Veg thali priced at  INR 1802 all-inclusive  |  Non veg Thali priced at INR 2161 all-inclusive. Call +91 44 6600 2827 for more details.
 
Enjoy the day with THE GATEWAY HOTEL IT EXPRESSWAY CHENNAI at the all-day diner, Buzz. Bring your mother along and enjoy a 50% discount on the bill for the Sunday Brunch. What’s more, Mothers can also avail a 20% discount on Spa on 7th and 8th May 2016. Call +91 44 66802500 for more details.
 
TAJ CLUB HOUSE offers 50% off on the Brunch at the all-day diner, Clubhouse. Enjoy the special brunch as a live band plays melodious music. The special Brunch rates for Mother’s Day are INR 1700 NETT (without alcohol) and INR 2350 NETT (unlimited premium alcoholic beverages).  Mothers can also avail special Jiva Spa and Salon vouchers. Call +91 44 66313131 for more details.

Treat your mom to a perfect rejuvenating Sunday at TAJ COROMANDEL with an exciting spa experience at Jiva Grande Spa! The VELLANA signature treatment, available only at Taj Coromandel and curated especially for seekers of urban rejuvenation, is an uplifting and energizing 90-minute experience that instantly invigorates and refreshes you, The treatment rolls the Velan, a rolling pin found in Indian households, over the entire body, touching on various muscles and pressure points, instantly releasing tension. This therapy improves blood circulation, flushes out toxins and lactic acid build-up, leading to improved cellular function. INR 4500 all-inclusive. Validity: May 8-31.
 

ITC Grand Chola lets you celebrate Mother's Day at ‪#‎MadrasPavilion‬ as their Chefs treat you with the recipes they learnt from their moms.
For reservations call (91) (44) 49065272

Hablife-The Spice, the newly renovated restaurant at The Hablis has a special Mother's Day offer on 8th May, from 12:30 to 3:30PM. 

Have a sumptuous lunch and also get to cook #cook your favorite  desserts , bakes , salads and Chaats with your mother.  Hablife - The Spice lets you spend some quality time with each other, when you celebrate Mother's day. 
For reservations call: 044 4023 5555.

The Restaurant Week is back this year (Though with a new sponsor 'OLA' this year). For those of you not familiar with the concept , the Restaurant week provides diners across the country the opportunity to try three course menus at select high end restaurants at a  subsidised fixed rate.

The restaurants participating in Chennai are 
1. Ayna, Hilton Chennai
2. Benjarong, Alwarpet
3. Beyond Madras at The Dining Room, Park Hyatt Chennai
4. Dakshin, Crowne Plaza Chennai Adyar Park
5. Focaccia, Hyatt Regency Chennai*
6. Golden Dragon, Taj Coromandel
7. Jamavar, The Leela Palace Chennai*
8. Lotus, The Park Chennai*
9. On the Rocks, Crowne Plaza Chennai Adyar Park
10. Prego, Taj Coromandel
11. Salt.Co.531, Radisson Blu Hotel Chennai*
12. Teppan, Alwarpet
13. The Flying Elephant, Park Hyatt Chennai

You can make reservations on their site http://restaurantweekindia.com

I opted to dine at Teppan for Dinner as a part of the Restaurant Week. 
​Teppan has a special Menu as a part of the Restaurant week. 

This was my first Visit to Teppan though the restaurant is barely a hundred metres from my residence. I loved the Ambience and the Food.
The Sushi Appetizers and the Main Course at the Teppanyaki Grill was fabulous !!
I also loved their Green tea and Wasabi flavoured Ice Cream.

I suggest you utilize this opportunity to visit 'Teppan' whec the prices are relatively more Pocket friendly.

Teppan
146, 1st Floor, TTK Road,Alwarpet, Chennai, 600018
​Phone : 
044 32216635

Park Hyatt Chennai. is celebrating the 'Sawasdee Thai' Festival. The resident chef from the award winning Thai restaurant in Dubai 'The Thai Kitchen' Chef Supattra is in town as part of the 'Masters of Food and Wine' initiative of the Park Hyatt.

They have a special Menu of food and Cocktails fot he festival. I sampled nearly every Item of the menu and have listed them below along with the prices.

The Food was fantastic !!

My Personal Favourites :

• The Seafood Salad
• The Thai Green Curry with Sticky RIce
• Vegetarian Pad Thai
• The Glass noodles with shrimp
• All the desserts :) !! 

​
The menu is A la carte and the Festival is on till 29th of April at the Flying Elephant. Park Hyatt, Chennai !!

Reservations : 044 7177 1234
( The Restaurant was packed when we were there..So I recommend that you reserve early :) )

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 

​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)

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.

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.
 

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