Chettinad cuisine is probably the most popular sub regional form in the country. Tracing its roots to the trading community of Chettiars this cuisine is a characterized by the use of aromatic and pungent spices that lend complexity to the food.
This celebrated cuisine can be relished by the residents
of the millennium city from the 11th – 20th of this month
at the Crowne Plaza Gurgaon. I had
the privilege of savouring the fare on the very 1st day and was
impressed. The soup of the day was which is a lentil soup generously flavoured
with Curry leaves and set us in the mood for the rest of the feast. Starters
were two types of vadas. I especially
loved the crispy one made with raw bananas For the main course I had okra (Kal Kari Mandi) which was cooked with
black eyed peas in a tangy tamarind
gravy. Boring bottle gourd was transformed into something yummy by virtue of
being cooked in a lentil and coconut
milk base. Urlakhizangu Kurmah was a
Chettinad version of Dum aloo which were cooked in a nutty, refreshing cashew
and coconut flavoured gravy. The best part about the spread was that no two
dishes tasted the same. Each one of them had its own unique flavour . Chef Sam Kupar who has been with the Dakshin
for around 3 years managed this difficult feat and left the guests asking for
more. For the carnivores the spread is even bigger and I saw guest helping
themselves to the lamb shanks which were apparently extraordinarily awesome.
The dessert was Parippu Payasam and I enjoyed this rustic, authentic
fare which was creamy and so rich. With
only a week left for the festival to conclude make sure you reserve your table
soon.
Where
– Crowne Plaza Gurgaon, Sec 29.
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