Attending any food festival is a journey which take you on the journey of culture and especially when it’s a cuisine specific.
Chef Satish Reddy has huge experience stored back in his kitchen and he has traveled the globe for his passion of food and profession. He briefed us with the food festival and how it is close to his heart. He also informed that how well in advance the preparation for this festival had began right from choosing and procuring the spices from southern part of the country.
Some of Chef Sathish signature dishes like Mutton Chops Masala, Nandu Chettinadu, Malabar Paratha with Korma, Vazhaipoo Vada, Chepala Pulusu, Semiya Payasam and much more.
The buffet spread was huge, some out of which are #MustHave like Vegetable Poriyal: Finely chopped vegatables are then stir-fried until it is cooked and tossed with a generous amount of fresh grated coconut.
Podi Idli salad: This was something nice and unique. It was cold salad but tangy and bit spicy in taste and tempered with loads of mustard seeds.
Kai Nilgiri Korma: Nice fresh green in colour gravy with assorted vegetables roughly the chopped. The gravy was thick enough and goes well with Malabar Paratha.
Vegetable Stew or Avial with Appam: Avial was good in taste with enough of vegetables, but if the consistency can be rectified then this will be great combo. Appam was soft and feather thin.
Rasam: As Chef rightly mentioned that Rasam has very different recipes from every South Indian kitchen. Still he has tried to improvise and come to final recipe. Rasam was strong in flavour Tamarind and freshly grounded spices. I like to rasam with Bisi Bele Bath.
Bisi bele bath: It’s rice-based dish with origins in the state of Karnataka, India. Bisi bele bhaath translates to ‘hot lentil rice’ in the Kannada language. Richful flavours along with a hint of tamarind, not too tangy not too spicy. Perfect in taste.
Desserts: They had good variety of dessert to choose from. I tried their Semolina Halwa: It was prepared in Ghee along with some dry fruits. Not too sweet perfect for my palate.
Mysore Pak: Most of the South Indian desserts are prepared in Ghee, even this one was made with ghee and it was porous enough.
The South Indian food festival will be there till 16th June. And it will cost 1000++ taxes.
For reservations, call: +91-21-3566 6651