Do Ulli Thiel, Avial and Pazham Pradaman do anything to you? This week, head for the Taj Deccan with lots of anticipation - and credit limit!
Taj Deccan is presenting a culinary delight, the Karavalli Food Festival, at its Blue Flower restaurant, from 16th to 24th June. The week-long food fest will have some traditional recipes of the coastal belt of India.
Chef Ramadass Vallaiswamy, the Karavalli food expert from Taj Gateway Hotel, Bangalore, has come to the Taj Deccan, to create mouth-watering coastal delicacies such as Idiappam and Sannas (made of rice fermented with toddy or yeast), with an array of vegetarian curries like Stew, Ulli Thiel and Avial (made of vegetables seasoned in curd and coconut milk).
The Kerala fish curry and dry chicken fry are a delight. Delectable coastal cuisine, with a lot of local spices and coconut milk, make it a meal to remember. The array of sweets, like Bibinca, Dodhol and Pazham Pradaman, are a joy for sweet lovers.
Karavalli or the land by the sea stretches from the rugged coastline of Kerala to the sun-drenched beaches of Goa on India's West Coast. As spectacular and surprising as the countryside is the cuisine of its many communities like the Bunts of Mangalore, the Coorgies, the Malayalees and the Portuguese of Goa, which is a delight to the senses.
The specialities of the festival can be savored only for dinner, and the food can be ordered a la carte. Please contact on 2339-3939 for further details.