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| Thennagathu Virundhu at the Fortune Pandiyan Hotel showcases the diverse flavours of rich south Indian cuisine. |
South
Indian recipes are about alike with spicy heat. This was axiomatic at the
Thennagathu Virundhu,
the south Indian food anniversary at the Fortune Pandiyan Hotel, where an absorbing advance of recipes fatigued from the four southern states is laid out.
the south Indian food anniversary at the Fortune Pandiyan Hotel, where an absorbing advance of recipes fatigued from the four southern states is laid out.
If
the drumstick veg soup and kozhi chaaru (chicken soup) offer absolute
beginning, the Karaikudi mutton biryani and the nandu masala (crab pieces able
with acceptable masala from south Tamil Nadu) yield you on a spicy trail.
Since
we decided to organize the south Indian food festival, says T. Jeganathan, the Food
and Beverages Manager, we calm some of the accurate recipes that are accepted
in the southern states. At the end, we were larboard with affluence and had to
accept those that would clothing our guests.
Cooked
in mutton stalk and able in Karaikudi style, the mutton biryani stood out with
little oil and lots of taste. For a milder roast there was steamed rice and the
accepted Malabar chicken curry cuisine from Kerala cuisine. The aftertaste of pungent
crab scratch lingered on.
For
vegetarians there were adorable paruppu urundai kozhambu (gravy fabricated with
arena Bengal gram kofta assurance in tamarind pulp) and sundakkai kozhambu
(popular Tamil compound fabricated with Turkey berries).
The
vengaya pakoda a crispy bite fabricated with onion, an Andhra specialty, and
the senai kutchi varuval which is made with yam had abounding takers. They were
the highlights of the festival. Most of our guests today at the festival are
French and Japanese, so we advisedly underplayed the aroma quotient, says
Prabhat Chandra, Executive Chef.
The
kalan kola urundai, done with mashed augment balls, and paal katti pattani
khorma gravy able in Andhra appearance with blooming peas fabricated a
statement. The avarakkai sambar, however, is clearly destined to be far beneath
accepted than its cousin, the murungaikkai sambar. Pineapple pulisery alien the
guests to one of the accepted recipes of Kerala.
Perhaps
the tastiest food of the anniversary is the dessert section. The advance
includes lip-smacking cheeni mittai, athirasam, kuzhi paniyaram, adaiprathaman
and paal payasam. Just dive in to accomplish your day. The 10-day festival
promises to yield you on a memorable comestible trip.
The
festival is on at the Orchid Restaurant till February 24. On Monday to Friday,
the appropriate cafe is alone for banquet and on Saturday and Sunday; it is
accessible for cafeteria and banquet for Rs.525 additional tax per person. For
added data and anxiety
