This region packages itself as a commodity and advertises itself with the
caption 'God's own country'. It has also realized that backwaters, beaches,
boat races and Kathakali are not the only factors that give it the exotic touch.
Any consumer of this commodity should also have his appetite surfeited and palate
whetted. So here is Kerala completing its campaign in Hyderabad.
Dakhni, a restaurant at the Taj Banjara, is hosting a nine-day Kerala food festival.
The chefs are Padma Kumar and Job K Daniel, both from the restaurant "Rice Boat"
of the Taj Malabar, Cochin.
If you think Kerala's cuisine, like that of the rest of the South-Indian states,
is all Idli and Dosa, you are terribly wrong. It is divided into that of three
regions - Southern, where vegetarian food is preferred; Northern Malabar, where
cuisine has been developed by the Muslim population through the centuries and
where meat is relished with the flavor of pepper (which is cultivated locally);
and the Central region, where the Syrian Christians relish seafood.
The menu at this food festival includes food from the entire region, specially
selected to ensure that both the vegetarians and the non-vegetarians will have
lots to choose from. Chef Padma Kumar recommends Mushroom Pepper Fry
or Urali Roast (Baby Potatoes tossed in masala). Non-vegetarians can
relish the Prawns Roast (pan-fried sea prawns with shallots and spices) or Naadan
Kerala food is incomplete without Kerala Paratha or Appam, which can be had
with Vegetable Stew, Kadala Curry (black chana curry), Malabar Fish curry (chicken
cooked with roasted spices and coconut), Mutton Masala Curry etc.
For dessert lovers, there is Palada Pradhaman (rice flour chips cooked in sweetened
milk, flavored with cardamom) and Parippu Payasam or Kumbilappam (ripe jack
fruit and rice custard steamed in cinnamon leaves).
The organizers having decided that the authenticity of the food can only be
achieved with ingredients from Kerala, and so have shipped them straight from
Please contact Santosh Kutty, Manager F&B, at 666-9999 for further details.