Hyderabad Times Cooking Fiesta - Secrets Of Andhra Cuisine By Chef Chalapathi Rao
Hyderabad Times Cooking Fiesta - Secrets Of Andhra Cuisine By Chef Chalapathi Rao is an event that took place on 26-Apr-2006 in Hyderabad.
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Remember the Andhra Food Festival at Kakatiya. Well, the festivities aren't over, yet. The Cooking Fiesta at Dakshin, has chef Chalapathi Rao, fussing over some of the most popular dishes from the Food Festival. The fiesty flavours of Andhra are all set to fire up your meal. But this isn't like any run-of-the-mill, eating-out experience. The chef lets out his precious culinary secrets as he demonstrates the art of cooking.
Succulent palleturu mamsam (lamb) and nuvvulu kodi (chicken flavoured in til seed) will prove to be temptations you just can't refuse. Kandabachali koora (yam and fresh veggies) and jeedi pappu korra (cashewfruit and cashewnut gravy) will leave you pleading for more. And if fish is your absolute favourite, then go straight for some chapa vepudu. What's better, than this chance, to simultaneously pick up the recipes as you savour the flavour.
Please contact Nisha at 5527-7755 for further details.
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Hi,
I think a state-specific food festival is a fantastic way in which to recreate the true flavours and tastes representative of the cuisne of that particular state.
Andhra recipes, known for their spicy flavours, have an ancient tradition and rich history like most dishes included in the genre of Indian cuisine. Spicy chutneys (pachchadis), piquant powders (podis), dals and vegetables constitute a typical Andhra meal. The latest book on Andhra cuisine is "Cooking at Home with Pedatha". This book was co-authored and published by Jigyasa Giri and Pratibha Jain, the forerunners of our publishing house Pritya(www.pritya.com).Launched in December 2005 in India, this book is already in its second print.The book is an endeavour to showcase the authentic, age old and time-tested recipes from the state of Andhra Pradesh.As the name Pedatha, or eldest aunt suggests,the book aims at preserving the culinary legacy of 85 year old Subhadra Krishna Rau Parigi, daughter of former president of India Dr. V.V.Giri. Referred to as "...a well researched and aesthetically presented book..." by Ms. Tarla Dalal, "an invaluable "must-buy" by Ms. Rashmi Uday Singh and " a book that gives the wonderful whiff of everyday cooking" by Mr. Sanjeev Kapoor, this book is an aesthetic culinary delight. Invaluable tips and anecdotes interspersed in the book, make it a delightful read.
Meenakshi@Pritya
I think a state-specific food festival is a fantastic way in which to recreate the true flavours and tastes representative of the cuisne of that particular state.
Andhra recipes, known for their spicy flavours, have an ancient tradition and rich history like most dishes included in the genre of Indian cuisine. Spicy chutneys (pachchadis), piquant powders (podis), dals and vegetables constitute a typical Andhra meal. The latest book on Andhra cuisine is "Cooking at Home with Pedatha". This book was co-authored and published by Jigyasa Giri and Pratibha Jain, the forerunners of our publishing house Pritya(www.pritya.com).Launched in December 2005 in India, this book is already in its second print.The book is an endeavour to showcase the authentic, age old and time-tested recipes from the state of Andhra Pradesh.As the name Pedatha, or eldest aunt suggests,the book aims at preserving the culinary legacy of 85 year old Subhadra Krishna Rau Parigi, daughter of former president of India Dr. V.V.Giri. Referred to as "...a well researched and aesthetically presented book..." by Ms. Tarla Dalal, "an invaluable "must-buy" by Ms. Rashmi Uday Singh and " a book that gives the wonderful whiff of everyday cooking" by Mr. Sanjeev Kapoor, this book is an aesthetic culinary delight. Invaluable tips and anecdotes interspersed in the book, make it a delightful read.
Meenakshi@Pritya
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