Online edition of India's National Newspaper
Friday, Jan 11, 2008
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Online edition of India's National Newspaper Friday, Jan 11, 2008 ePaper | Mobile/PDA Version |
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Tamil Nadu
KARUR: Pongal is celebrated mainly as a bountiful harvest festival that brings in cheer to the hard working people who toil round the year at the fields. Not only that, the festival also signifies thanksgiving to the farmers’ bovine benefactors. Any festival is replete and wholesome only with a sumptuous meal as per Tamil custom and tradition and Pongal is no different. The Residency, Karur, is celebrating this Pongal with its own brand of food festival that has a very local flavour to it. There is more to it than the names of local towns appended to the mouth-watering stuff much to the delight of any gourmet. Handed down by generations of grandmothers, rural foodstuffs have the consistency, aroma and blend with a touch of flavour that resembles the farm fresh vegetables and hand ground masala that add pep to the dish. Special buffet“There is a special buffet offering a selection of vegetarian and non-vegetarian dishes of various kinds. Our chef has hand picked some of the popular dishes and named them after popular villages in the region itself says R. Jayaraman Resident Manager, The Residency. Styled “Flavour of the Village,” the novel food festival began on Tuesday and is on till the Pongal day, January 15. One can begin with a variety of “Pachai Kaikari” and other tasty appetisers to prepare for the sumptuous meal that is to follow. Varied is the choice with Noyyal Kari Biryani, Aathu Meen Kozhambu, Nethili Fry, Somur nenjelumbu, Nerur Iraikkai Masala, Kiliyannur muttai to Aniyapuram kozhi masala, Nandu varuval, Muttai roast and more for the non-vegetarians. For the veggies dishes like Thalicha Paruppu, Urundai Kozhambu, Kavipoo palkatti masala, kalan pattani masala, Siru keerai kadasal, pachapayaru poriyal, Malli pudina masial and others make it a lip smacking affair. Even the rice on offer has variety in neeravi sadam, Kootan Choru, Kaikari birinji, puliodarai apart from Kothu paratha and Thennindia Surul Paratha. The special sweets include Roti halwa, Thengai Boli, Pal Kozhukattai, Pal paniaram, poosani halwa, Athirasam, payasam, Rava laddu and many more oozing out the rural taste all over. The venue of the food festival, The Pavilion, is aesthetically decorated in a spectacular way to match the whiff of village ambience. The soft melodious music transfers one to an era gone by. Traditionally dressed stewards impart a homely feeling, making the festival rich and steeped in tradition.
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