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Parottas come in an imaginative variety at a festival in Hotel Avenue Center.
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TUCK IN: Savour a variety of parottas
KNOWING WELL the popularity of traditional Kerala cuisine amongst Kochi-ites, Hotel Avenue Center, is celebrating `The Parotta Festival' on its premises. With a perfect ambience of a roadside eatery with thatched fencing, waiters in lungis and a variety of parottas to choose from, it is an ideal spot for a quick bite or a take away.
Variety
And the range of parotta on the menu leaves one astounded. From a variety of non-vegetarian parottas to vegetarian ones there are also Parottas that make interesting desserts. So, it's best to sample a few of the 10 different kinds available, to really enjoy the event.
The `Erachi Parotta' is an instant hit. With two large parottas stuffed with spicy beef mince flavoured to cater to the Malayali taste, it is ideal with raitha and pickles. The two-in-one, an egg parotta with a mildly spiced filling and the Kothu Parotta which literally melts in your mouth are worth a try. For the hard-core vegetarians, there is the vegetarian parotta and the cheese mushroom parotta. All of these priced between Rs.15-Rs.35 and can be relished along with an array of accompaniments such as beef varattiyathu, mutton curry or vegetable khorma priced from Rs.45 to Rs.60.
On the spot
What is most appetizing is the freshness of the food served. Like all other `thattu', the orders once taken are prepared instantly and on the spot. Front Office Manager Vijayan M.E. explains that families drop in to pick up parcels, perhaps on their way from work or even after an evening walk. "Basically, it's the kind of food anybody would like to enjoy as a late evening snack or even dinner and is served with a hot glass of black tea."
Parotta as dessert
And to keep with the festival theme, even the dessert is a honey-glazed parotta stuffed with fruits and nuts! So, here's a chance to enjoy good quality parotta with umpteen numbers to choose from!
The festival is on till the November 21 from 6 pm to 10.30pm.
TANYA ABRAHAM
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