There may be a lot of prose about Nature's amazing creativity and bountiful beauty resplendent in it, but the greatest appreciation of all the amazing life under water for man lies in one simple fact - it's great to eat. And since gastronomic pursuits (or, put a little more bluntly, the pursuit of life) take precedence over raving about magnificence 10,000 meters or 20,000 leagues under, his greatest skill in matters regarding the ocean is culinary. Here's a chance to see some of the best of that.
Hotel Golkonda, after its recent "Chaat Show" in July, is back with a new food festival called the "Coastal Food Fiesta". The wide range of cuisine that is popular in the Malabar, Konkan and Mangalore coastal regions will be served at this festival. Visitors can try various vegetarian and non-vegetarian dishes being served here, with the menu changing each day of the ten days.
The hotel claims that the festival features the finest array of the non-vegetarian coastal food, such as Sol Kadhi, Sungtyachi Ole (Konkani special prawn curry), Goan Fish Curry, Mutton Stew, Chicken Xacuti, Spiced Butter Milk, Kori Gasi, Fish Molee, Denji Ajadina (crab curry dry), Mutton Coconut Fry, Malabar Prawn Curry, Mutton Vindaloo, Kori Ajadina and Fish Rachdo.
And for the vegetarias, there are the Munchi Gasi (brinjal chilli curry), Karkumbuda Puli Koddel (white pumpkin curry), Avial, Koottu, Vendakka Ularthu, Beans Porial, Drumstick Sambar, Tomato Saar, Lemon Rice, Soornalli Dosa, Tandlack Bhakri (rice chapathi), Spring Hoppers, Idiappam, Raw Banana Curry, Bengal Gram and Tandali Dry (Kadle Manoli Ajadina), Nurge Ajadina, Manali Ajadina, Carrot Peera Pattichathu, Olan, Masala Ghee Rice, Thairu Sadam, Thair Vada, Mix Veg Porial, Batata Sang, Snake Guard Koottu and Sornalli Dosa.
And finally, the dessert menu reads Modak, Rawa Halwa, Pooran Poli, Boondi Laddu, Til Laddu, Pumpkin Halwa, Karjura Halwa, Carrot Halwa, Banana Halwa, Bottle Guard Halwa, Assorted Payasams, Athirasam, Pooran Poli and Karjura Halwa.
Please contact Kamath, F&B Manager, at 332-0202 for further details.
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