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Fest for a foodie
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Poorna Bhojan was a celebration of regional flavours
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FOR FOOD LOVERS: Relishing regional flavours.
COIMBATORE HAS food festivals happening in different corners. What makes these food festivals a hit? Because they fulfil the basic need of a foodie, who loves to try different cuisines.
`Poorna Bhojan 05,' a multi-cuisine food festival organised by the department of catering science and hotel management of Sri Jayendra Saraswathy Maha Vidyalaya College of Arts and College, brought together flavours of different regions. The ambience and dιcor at the venue had a charm to it.
The open ground was done up well with neatly designed village-hut like counters.
The festival started off with a traditional welcome — Kerala style. The venue wore a festive look and on stage entertainment followed with music and dance.
Now, let's catch up with the elaborate buffet spread at the festival.
To start with, there was tomato shorba, which was tasty and well prepared. The main course comprised an assortment of naans, romali roti and rice accompanied by aloo palak, dhal and kadai vegetables. The Indian breads were soft and went well with the gravy.
In rice varieties, one could choose from Kashmiri pulav, coriander rice and Schezwan rice.
The coriander rice retained the flavour of coriander and the Kashmiri pulav had a sweet taste to it. Onion raita was served as an accompaniment to the food.
Poorna Bhojan also gave regional cuisine its due. Tomato dosas, podi dosas and masala dosas were served with beetroot chutney, onion chutney and poondu kozhambu.
Says Rahul Kanagat, director of Gujarat Institute of Hotel Management, one of the guests at the festival: "The students have taken an effort to retain the flavour in all food items . The vegetable carvings are also excellent."
A vegetable carving.
A replica of a pond, complete with birds, flowers, crocodile and ducks was done using fruit and vegetable carvings. There was also an ice carving.
In non-vegetarian section, chicken biriyani and prawn biriyani with egg masala and mutton gravy as accompaniments were available.
Barbecue chicken done on thick iron griddles and masala-fried fish were also offered.
Russian salad, peanut salad, peas salad, waldorf salad and salad martini were also available.
To end on a sweet note there was beetroot halwa, carrot mysurpa, live jalebi and the delicious kulfi ice cream. For the students, the festival gave an opportunity to understand the changing food habits.
K. JESHI
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