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Of fashion and food
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Taste of India was a feast for the eyes and palate
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A fashion show and a food fest running simultaneously is not something you get to experience very often. That way, `Taste of India' had everything going for it.
A cool evening and pleasant ambience set the mood for the food festival and fashion show organised by the Coimbatore Metropolitan Round Table 62 at Hotel Surya International, Race Course.
Rain did threaten to spoil the evening show and a brief spell led to an interruption. Though the frequent flashes of lightning and thunder caused some anxiety, the heavens, thankfully, didn't open up.
Variety fare
The evening showcased food and clothes that are in tune with Indian culture. The fashion show, organised by Disoni Troop, had conventional and modern rounds. Models attired in the traditional wear of Andhra Pradesh, Bengal, Goa and Punjab sashayed down the ramp.
At the food fest held in the lawns, one was able to savour Punjabi, Andhra, Bengali, Chettinad and Goan delicacies. More than 100 dishes from various cuisines were on offer.
Malai ki roti and the sweet paneer phool makera (paneer and cauliflower in butter gravy) made for an ideal combination.
In the non-veg section, bhati ka murgh (tandoori chicken in tomato gravy) and Fish Amritsari were served. The offerings in the Andhra section were quite expansive.
If the typical Putta kodugula koora (spicy mushroom curry) introduced you to Andhra cuisine, the sweet and hot Gummadi kaya igaru (a dish made of pumpkin) had you asking for more.
Pesarattu, naatu bombadayula pulusu (fish mixed in spicy and sour gravy) and gongura mamsam (lamb in greens) were the other items in this category.
In Bengali cuisine, Baigan bhoja (made of finely chopped brinjal) was good.
People thronged the Chettinad cuisine counter right from the beginning.
Popular delicacies from this region such as kavun arisi halwa, Rangoon puttu, aindarisi pongal and paal paniyaram were in high demand.
The lip-smacking kuruvai arisi idiappam, delectable pattani thennampalai poriyal (combination of coconut shoots and green peas) and the mouth-watering elani rasam (garnished with pieces of tender coconut) made the fare thoroughly enjoyable.
Caldinho (fish curry) and Sarpotel (pork cooked in vinegar) were the prominent offerings in the Goan section.
Proceeds from this programme will go towards construction of a school building at Kulathupalayam village as part of the Round Table's "Freedom through Education" project.
M. ALLIRAJAN
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