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Spicy affair
Think exotic of cuisine and it is no longer just the aroma of far-off lands that comes wafting over. Increasingly, restaurants are celebrating the rich variety of cuisine India has to offer. Take Chettinad food, which featured at a scrumptious festiv
al at Fire restaurant at The Park hotel in New Delhi recently. Spicy and hot it surely was, but the cuisine was for the true lovers of tasty regional food.
Walking into this stylish, Indian restaurant on the ground floor of the hotel one had every chance of getting a traditional welcome, with courteous waiters in mundu. Chef Jacob, whose full-time vocation is Principal of Cherrans Catering College in Tamil Nadu, worked on an array of dishes traditionally cooked in Chettinad households. Fragrant and not often seen dishes like karivepplai kaalan (curry leaf scented fried mushrooms), vazhaiphoo vadai (banana flower and lentil vada) graced the tables.
Plenty of options
The lowly potato appeared in an unusual avatar, cooked in Chettinad spices. Coconut enriched the vegetable stew, and tamarind laced the garlic curry. Chettinad cuisine is known for spicy non-vegetarian food, and the festival held up the reputation. Ginger and peppercorn spiced chicken, garlic and chilly spiced fried seer fish and curry leaf and fresh green chilly spiced prawns were on offer, besides kozhi vurutha curry (Chettinad chicken), yeral thokku (prawn masala) kari kuruma (mutton stewed with Chettinad spices). All this besides the appam, kal dosa, kaddam and kuli paniyaram.
Looks like Delhi’s gastronomic vocabulary has grown..
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