Taj Krishna is organizing a Kerala Food Festival at Firdaus, from 20th June to 29th June. The festival, which will showcase cuisine from God's own country, is a la carte for both lunch (12:30pm-3pm) and dinner (7:30pm-11:30pm).
Like other South-Indian cuisines, Kerala cuisine (called Pachakam in Malayalam) is predominantly spicy. Coconuts grow in abundance in Kerala, and consequently, grated cocunut and cocunut milk are widely used in dishes and curries. Also, Kerala's long coastline and strong fishing industry has contributed to many fish-based delicacies. The main spices used are cinnamon, cardamom, ginger, green & red peppers, colves, garlic, cumin seeds, coriander and turmeric.
The menu for the festival offers a medley of dishes like Nei Meen Mulagithatu, Kozhi Kizhangu Curry, Chicken or Mutton Roast, Kalan, Erussery, Sambar, Avial & Ada Pradhaman. Chefs Padmakumar and James from Taj Malabar have been especially flown down to serve Hyderabadis their authentic Kerala specialities.
Chef Padmakumar hails from northern Kerala, and has a track record of more than two decades in the kitchen. He specializes in South-Indian dishes, and to be more specific, in the Sadhya cuisine. He has conducted food festivals all around India at different Taj properties, including at Mumbai, Delhi, Hyderabad, Ahmedabad, Dubai, Jaipur, Madras & Madurai. He is known for his preference for freshly brewed spices and fresh cocunuts. He is also known for his skills in desserts, especially payasams.
Chef James hails from southern Kerala, and started his career in 1987. He has conducted food festivals in different parts of Kerala including Varkala, Kumarakom & Calicut. Besides specializing in the South-Indian cuisine, he is also an expert butcher. He has been an integral part of the banquet kitchen for years, and has considerable knowledge in North-Indian cuisine, too.
Please contact the venue at 6666-2323 for further details.