Promenade, the multi-cuisine restaurant of Hotel Aditya Park Inn, is organising Kerala Sadhya, a Kerala Food Festival, from 16th to 25th November. The buffet consists of vegetarian and non-vegetarian delicacies such as Avial, Thoran, Chemeen Parttiyathu, Karimeen Porichathu, Kozhi Roast, Lamb Ishtu, Pradhamam, Fish Molee, Olen, Malabar Porotta, Kanjee, Payaru, Biryani, Coconut Rice, salads and soups, an array of payasams like Aval Payasam, Banana Payasam, Chena Payasam, Chakka Payasam, Idichu Pizhinja Payasam and Paal Payasam, and ice-creams, for Rs. 295 + taxes.
The culinary skills of the different communities of Kerala make the dishes distinct in taste and in variety. Almost every dish that is prepared in the Kerala style has coconut and spices added to it. Spices are used in Kerala to tone up the system, the way wines aid in the digestion of Western cuisine.
A true feast of Keralese items can be enjoyed at the time of sadhya, the traditional big feast. Weddings and festivals in Kerala are considered incomplete if there is no sadhya. The manner in which food is to be served in sadhya is as important as the dishes that are offered. An improperly laid sadya is indicative of bad or unsophisticated manners. The food is served on a plantain leaf (set in a fixed direction), and in a typical manner.
Please contact 6678-8888/92461-11213 for further details.