REVIEW FOR CHETTINAD FOOD FESTIVAL AT HOTEL GOLKONDA
This monsoon, you can tingle your taste buds with the spicy Chettinad Food Festival that's on at The Jewel Of Nizam, the Hyderabadi restaurant of Hotel Golkonda. Executive chef Vikas Grover will be supervising the dishes prepared by the sous chefs. The a la carte menu contains:
Soups Ananas Rasam (authentic rasam flavoured with pineapple extract and garnished with pineapple dices) Kolikalu Soup (chicken clear soup flavoured with chettinad spices) Attukalu Soup (clear soup made with lamb bones with chettinad spices)
Starters Vazhakkai Bajji (slices of raw banana covered with thick gram flour batter dipped and deep fried) Meen Varuval (pan fried fish with chettinad spices) Kari Pakodi (batter fried mutton juliennes prepared in home style) Karvepalli Koli (marinated boneless chicken tossed dried curry powder, spices and curry leaves)
Main Course Vatral Kuzhambu (sun dried seasonal vegetables cooked in Chettiar style) Pekankai Poriyal (blanched ridge gourd tempered and tossed in grated coconut) Eral Masala (prawns cooked in Chettiar style) Meen Puli (fish simmered in tamarind gravy with Chettinad spices) Chicken Chettinad (chicken cooked with assorted spices in authentic Chettinad style) Mutton Kulambu (home style lamb curry in Madras style)
Rice Chettinad Biryani (long grain rice cooked with aromatic Chettinad spices seasonal vegetables) Elumucchipalam Sadam (combination of tempered turmeric rice and fresh lime juice) Pulihodara Sadam (combination of tempered turmeric rice and simmered in tamarind pulp) Tanga Sadam (coconut flavoured rice tempered with mustard seeds and red chilly) Kothamalli Sadam (authentic rice preparation flavoured with fresh coriander leaves) Thair Sadam (traditional curd rice)
Dal Pulichakhera Parupu (Bengal gram cooked with sour fresh herbs) Parupu Rasam (lentil simmered with tamarind, tempered made in home style)
The dishes can be had for both lunch and dinner. Please contact 6611-0101 for further details.