Dakshin, the South Indian speciality restaurant of ITC Kakatiya Sheraton, is organising Endu Mirapakayulu, a food festival of South Indian chillies, from 14th to 25th November 2007. Executive Chef Chalapathi Rao will supervise the festival and prepare various chilli-based dishes part of the traditional South-Indian Cuisine, as below:
Ullipaya Kara Pulusu (onions and button onions simmered in a gravy of tamarind, tomatoes and chillies)
Kummu Kari (fresh mushrooms simmered in a gravy of coriander seeds, cumin, garlic and chillies)
Aloo Gadda Kurmah (small baby potato in a yogurt and coconut paste)
Poritha Kozhambu (brinjal cooked to perfection in a special spice recipe consisting of red chili, peppercorn and a hint of coconut)
Pacha Thakkali Theeyal (unripe tomatoes cooked in the traditional theeyal)
Podi Chapa (murral fish marinated and deep-fried)
Kodi Roast (tender morsels of chicken, traditionally spiced and tossed in chilli sauce)
Raal Poruma Kootu (gravy of prawns with drumstick leaves in a spicy masala)
Kerala Fish Curry (a delectable fish preparation from the coastal region of Kerala flavored with red chillies, coriander seeds and the local 'kodampuli')
Kozhi Vartharcha Curry (boneless chicken in a typical Kerala Vartharcha Masala)
Koli Saur (chicken cooked to perfection in a gravy of poppy seeds, coconut, coriander and chillies)
Guntur Endu Mirpakaya Mamsam (lamb chops cooked in gravy flavored with star anise, bay leaf and dry red chillies)
Chillies are related to the Capsicum plant. They range from mild and sweet varieties to ones so fiery hot that they make the eyes water. The colors range from green, red, orange, purple, brown, black or even pale yellow or creamy white. It is considered that smaller the chilli the hotter it is - however, unripe chillies are less fiery than ripe ones.Chillies are used in all types of savory foods from soups, sauces, fish, meat, and poultry to chutneys, pickles, dips as well as for garnishes.
The menu at the festival is available a la carte for both lunch and dinner. Please contact 2310-0132 for further details.