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Sarvottam - Food Festival Of Dakshin

Sarvottam - Food Festival Of Dakshin is an event that took place between 21-May-2008 and 31-May-2008 in Hyderabad.
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Dakshin, the South-Indian speciality restaurant of ITC Hotel The Kakatiya, is organising Sarvottam, a South-Indian food festival, from 21st to 31st May. The festival will be a grand culmination of an array of dishes from the womb of South India, handcrafted by the the hotel's master chef Chalapathi Rao.

The menu has been handpicked from the crème de la crème of the showcased promotions and menus from the Dakshin restaurants of the ITC Hotels. The a la carte menu designed for Sarvottam is:

Prarambham (Starters)
Majjige (Buttermilk chummed with green chillies, ginger and coriander leaves)
Vasanth Neer (tender coconut with a dash of lime juice and honey, flavoured with mint)
Mokka Jonna Vada (corn kernel patties flavoured with onion, green chillies and mint, fried till golden brown)
Vazhapoo Vadai (banana flowers combined with Bengal-gram and deep-fried)
Dakshin Year (deep-fried prawns marinated with ginger, garlic, red chillies and freshly squeezed lemon juice)
Kozhi Varuval (boneless pieces of chicken, marinated in a special blend of spices and cooked to perfection)

Andhra Pradesh
Vankai Mudda Koora (brinjal tossed to perfection and served with vadiams)
Aloo Gadda Kurmah (small baby potato in a yoghurt and coconut paste)
Mamidikai Pappu (raw mango and lentils cooked with green chillies and tempered with garlic and onions)
Chapa Vepudu (fresh water fish marinated with freshly ground spices and shallow fried till golden brown)
Kothimiri Kodi (boneless chicken marinated in an aromatic mixture cooked in green masala and spices)
Endumirapaki Mamsam (lamb chops cooked in gravy flavoured with star anise, bay leaf and dry red chilli)

Tamil Nadu
Keerai Masial (amaranthus cooked with onion and tempered with mustard seeds, garlic and red chillies)
Poondu Kozhambu (an amalgamation of fresh tomatoes, onion and tamarind enhanced with garlic)
Kaalan Thirattal (fresh mushroom blended in a special sauce of peanut and sesame seeds)
Meen Kozhambu (tender morsels of fish in traditional Chettinad gravy along with drumsticks and brinjal)
Kozhi Melagu Curry (tender chicken pieces cooked in exquisite pepper flavoured gravy)
Sukka Chops (pan-fried lamb chops with a blend of ethnic spices)

Kai Korma (vegetables simmered in gravy of coconut, poppy seeds and ground spices)
Kadala Gassi (black chickpeas and potatoes in gravy of coconut, chillies and tamarind)
Avere Kaazhu Saaru (butterbeans enhanced in gravy of coconut and poppy seeds)
Pomfret Kalvan (pomfret in gravy of special spices and masala)
Kori Gassi (traditional Mangalorean chicken curry)
Mamsa Saaru (morsels of boneless lamb cooked in traditional Mysore style)

Kai Stew (a fine selection of garden fresh vegetables gently simmered in creamy coconut milk. Best eaten with appam)
Murungakai Ulli Theeyal (drumsticks and shallots in gravy of roasted coconut, coriander and chillies)
Thakkali Vattichathu (quarters of tomatoes cooked with coconut chillies and aniseed)
Allepey Fish Curry (a Syrian Christian specialty from Kerala - darnes of King Fish simmered in a coconut and chilly gravy with a hint of kodampuli)
Pacha Mulaka Kozhi (a delectable combination of green chillies and chicken)

Appam (a delicious soft centered, lace edged, rice pancake gently cooked in a cast iron pot, traditionally eaten with a stew)
Iddiappam (steamed rice string hoppers)
Bisi Bele Bhath (an Udipi specialty - a fine blend of spiced rice, lentils and vegetables)
Malabari Paratha (a flaky crisp bread of refined flour, cooked to perfection on a griddle)
Chitrannam (steamed rice with a choice of flavoring - lemon, coriander and coconut)
Bagala Bhath (rice and curd blend tempered with mustard seeds, cumin and red chillies)
Konju Pulao (a spicy prawn and rice preparation served with pachadi)
Kodi Pulao a spicy chicken and rice preparation; a specialty of Nellore served with pachadi)
Nagoor Biryani (Basmati biryani rice cooked with delicate boneless lamb in a chef's special preparation of garam masala)

Madhuram (Desserts)
Badam Halwa (brown almonds cooked with milk, ghee, sugar and laced with saffron)
Elaneer Payasam (a wonderful dessert of tender coconut cooked in reduced cardamom flavoured coconut milk)
Adai Pradhaman (rice flakes cooked in coconut milk finished with jaggery)

Please contact the venue at 2340-0132 for further details.
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