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Street food from aamchi Mumbai

Maharashtra cuisine visits Coimbatore

Photo: M. Periasamy

NEW TASTES From the west coast

It was a cool Sunday evening, when most people had already said their goodbyes to the weekend. But for this group of youth dressed in black with red-hot chillies painted on their shirts, the day was just beginning.

Weeks of planning to feed a hungry crowd were nearing fruition for these student organisers of `Mumbai Mirchi'.

This year's Kitchen Carnival - 06, organised by the department of Catering Science and Hotel Management of VLB Janakiammal College of Arts and Science was a blend of feast and fiesta.

The event brought together the delicacies of the much-happening Mumbai. Having sampled the exotic food of Kerala, Karnataka, Goa, Andhra Pradesh, Punjab and Kashmir in the previous years, the people of Coimbatore got ready to greet Marathi cuisine this year.

The students prepared a wholesome dinner comprising spicy soup, salads, rice, roti, gravy and sweets and many visitors went back for a second and third helping.

In the Chaat section, masala puri and bhel puri, Maharashtrian beachside savouries flavoured with sweet, sour and spicy chutneys, were a major hit.

The main dishes were chawal ka mirchi, ajwain ka pulao and murgh kolapuri biryani.

Another favourite was murgh makhanwala, a thick chicken gravy sweetened with red tomato paste and butter.

For a change, both vegetarian and non-vegetarian food were given equal importance.

The students came up with innovative twists to lend new flavour to food. For instance, they used rose petals to Chiplun, a Maharashtrian sweet, to enhance its taste.

Apart from Marathi dishes, idlis and dosais were also served. Ice cream and juice stalls occupied another part of the ground.

To complete the carnival experience, games, dance and music were provided. Hoteliers from across the country also attended the carnival.

KEERTHI MOHAN

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