How many Hyderabadis does it take to have a meal at this fest at the Taj Banjara?
About 668, going by our per capita income. But if you beat the odds and figure
in the top 0.00001%, read on!
Kerala, famously known as God's Own Country, is known for its rich natural bounty in the form of spices like black pepper, nutmeg, maize, cardamom and cinnamon, and fruits like mango, plantain and jack fruit. All these contribute to the myriad flavors of Kerala cuisine.
The mainstays of Kerala cuisine are fish, prawns and other seafood, and, of course, rice. In this small state, 3 distinct cuisines can be explored - Syrian Catholic, Moplah Muslim and local Keralite. Each of these communities harmoniously blends various spices and other produces to carve out an identity of its own.
The most famous non-vegetarian dishes of this land are Koli Vartha Curry, stews of meat and vegetables, Chemmeen Curry and Meen Pollichattu. And the vegetable preparations like Thoran, Avial and Theeyal are the most desirable items. All these delicacies are eaten with breads like Appam, Kallappam, Thattu Dosa and also Kerala Parathas.
The Taj Banjara is holding a Kerala Food Festival for both lunch and dinner for a period of 12 days, where the aforementioned varieties will be served on order. And with every meal a complimentary glass of Kingfisher beer or Teacher's Whisky will be served.
Please contact Lata Ramunny, Sales Manager, at 6669999 Extension 1990/1991 or
98480-51731 (mobile) for further details.