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Aachi Samayal At Dakshin

Aachi Samayal At Dakshin is an event that took place between 17-Jul-2009 and 26-Jul-2009 in Hyderabad.
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REVIEW FOR AACHI SAMAYAL AT DAKSHIN
Experience Chettinad cuisine in its fullest expression in Aachi Samayal, at Dakshin (ITC Kakatiya), from 17th July to 26th July. ITC is presenting a Chettinad food festival, for lunch as well as for dinner, from 12:30pm to 11:30pm.

The food is is cooked in traditional vessels, in order to bring out the authentic flavor of the cuisine of the region. Aachi Samayal consists of a pre-plated thali, both vegetarian and non-vegetarian. The menu includes Sambar, Vegetable Korma (hand picked fresh vegetables cooked in a nut-based gravy), Vellapudu Vengayam (Sambar onions simmered in a garlic and tomato gravy, along with lentils), Kallaveetu Kathirikkai (baby eggplant and potatoes simmered in a gravy of coconut, native spices and tomato), Vengaya Kosmali (lentils and onions cooked with spices), and Kathirikkai Kosmali (charred eggplant mash spiked with onions tomatoes and spices).

There are some Kuzhambu varieties such as Ennai Kathirikkai Kozhambu (baby eggplant simmered in a cashew based gravy), Thattai Payiru Kozhambu (native beans cooked in a special masala), and Veelaipoondu Vengayam Kozhambu (garlic and shallots simmered in a special gravy).

The kootu varieties offered are Pudalangai Kootu (snake gourd cooked in a coconut-based gravy), and Vazhai Poo (banana flower cooked in a coconut and lentil-based gravy), served with different varieties of Pachadi and Mandi.

The non-vegetarian curries on the menu include Muttai Kozhambu (a dish of eggs), Kozhi Kozhambu (chicken morsels simmered in a gravy made of coconut and fennels), Kozhi Korma (chicken cooked in a nut-based gravy) and Kari Kozhambu (lamb cooked in a gravy made of tomato and coconut).

Chettinad is known for its rich architecture and cuisine, and the cuisine reflects the lifestyle of the Chettinad people. The women of the Chettiar community, affectionately called "aachis", are known to possess exceptional culinary skills. Although the Chettiars are well known for their vegetarian cooking, they have imbibed a taste for non-vegetarian food owing to their travel. The non-vegetarian fare ranges from country chicken and lamb, to game. Oil and spices are liberally used in the cooking.

The vegetarian thali costs Rs. 700, and the non-vegetarian thali is priced at Rs. 800. Please contact 2340-0132 for further details.
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Hyderabad samayal hostel
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Samayal
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