Dakshin, the South-Indian speciality restaurant of Hotel ITC Kakatiya Sheraton & Towers, is organising Rajopacharam - The Royal Tamil Food Festival, from 16th to 26th August. Executive Chef of the hotel Chalapathi Rao will prepare the royal ancient cuisine of the region, during the days of the festival.
Tamil cuisine is perhaps the oldest representative of the continuous cultures of the world. The food traditions are characterized by a remarkable resourcefulness in their use of the locally available ingredients as evident in the ancient texts called Pachakashastram.
A typical traditional meal in South India is served on a vazhaillai, a freshly-cut plantain leaf. Most of the vegetarian and non-vegetarian dishes of this region have a generous use of spices and coconuts. The final tempering with oil, mustard seeds, curry leaves, red chillies and urad dal is almost the same for most of the dishes.
In Rajopacharam, the recipes culled from ancient Pachakashastram texts, ranging from 1821 to 1943, are paired with the new world wines for an experience to be remembered. The a la carte menu is available for both lunch and dinner, and contains:
Prarambham (Starter) Nori Vadai - a rice and lentil crispies Vazhai Kola - spiced dumplings of plantains Mudichu Rasam - an extract of tuar dal spiced with red chilli and coriander Yera Varuval - clove flavored fried prawns Kozhi Chukka - chicken morsels cooked dry with a special blend of masalas
Madhyamam (Main Course) Pala-Kotai Masal Curry - jackfruit seed preparation with coconut & poppy seeds Kathrikai Curry - brinjal and shallots curry Kothamalli Curry - tempered shreds of fresh coriander sprinkled with kaima podi, served with appam/idiappam or veechu paratha Murungai Puli Kootu - drumstick curry Thengai Poo Porial - tempered shavings of coconut, served with veechu paratha/steamed rice and curd Meen Poriyal - fish coated in a fresh green masala and deep-fried Araicha Kozhi Curry - chicken simmered in gravy of coconut and pepper Kola Urundai Kozhambu - spiced meatballs in an aromatic gravy