Firdaus, the Hyderabadi restaurant of Taj Krishna, is organising a Chettinad Food Festival, from 22nd February to 3rd March. Chef Anand from Southern Spice, Taj Coromandal, Chennai, has been specially flown in to the restaurant to recreate the traditional mouth-watering cuisine of the Chettiars.
The a la carte menu is mostly dominated by non-vegetarian dishes, but the cuisine also has place for vegetarian items. The delicacies during the days of the festival include Kozhi Rasam, Nenju Elembu Rasam, Chicken Chettinad, Virdunagar Mutton Curry, Chettinad Eral Peratal, Meen Manga Kozhambu, Atti Irachi Ghetti Kozhambu, Karaikudi Kozhi Seeragam, Eral Thokku, Kalan Poondu Sadam, Kal Dosai, Murunglai Charu, Thakkali Charu, Kuzhi Paniyaram, Chettinad Adai, Karvepillai Poondu Kozhambu, Urlai Mochai Roast and Vazhaka Podimas. For the sweet-toothed, there are desserts such as Paal Paniyaram, Aachi Halwa, Semiya Jabarasi Payasam and Anachi Kinanan.
Chettinad cuisine is one of the spiciest, oiliest and most aromatic in India. It is characterized by liberal use of oil and spices. Most Chettinad dishes have generous amounts of peppercorn, cinnamon, bay leaves, cardamom, nutmeg, green and red chilies.
Please contact the restaurant at 6666-2323 for further details.