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A heavenly feast
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Relish food from three different communities of Kerala at the `Swarga Bhojanam'
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SOUTHERN SPICE The fare has a delectable seafood fare
The beginning of the `Swarga Bhojanam' was marked with some thunder showers- a way to show that even the rain gods approve of a food festival from God's own country perhaps? The Kerala food fest is an attempt by Chef Chalapathi Rao to put together food from three distinctive communities of Kerala and he does a fine job of bringing together the Hindu, Muslim and Jewish influences that are dominant in the state. "Food from Kerala need not be bland or only full of coconut. For example, the lamb biryani- Erachi Biriyani, uses poppy seed paste and spices." This biryani is very unlike Hyderabadi biryani, but is a masterpiece by itself. "The food in Kerala has Arabic influences as well," he adds. That would probably explain the Alisa- a dish similar to haleem, made with chamba and minced lamb. Erachi Oolathiyathu, another lamb preparation of boneless lamb in coconut paste will you leave asking for more. The chillies and coconut in the lamb, form a semi-dry paste that goes well with pieces of crisp-flaky Malabar Porotta. And what is Kerala food without seafood? The Ayila Vattichatu- mackerel pieces smeared with spices and chillies and fried was crunchyand perfect.
Vegetarians have a good variety to choose from. There's Chakkakkuru Mezhukupuratti- a jackfruit seed dish, boiled and tempered with chillies and onions. The seeds have a nice, nutty flavour and can be had as a snack as well. The Aurungakai Ullli Theeyal- a tangy gravy with drumsticks is another vegetarian dish worth mentioning. Neichhoru- a vegetarian rice with onions, cardamom and a touch of coconut was addictive to say the least. This rice dish is the perfect base for everything else on the menu. The crispy yam slices as a starter is highly recommended.
Special chillies, spices, black jaggery, tamarind and other ingredients have been brought down from Kerala to ensure originality.
The madhuram (dessert) consisted of Chakka Pazam Halwa- a jackfruit and coconut halwa that had a noticeable jackfruit taste and the Vazhakka Pazam Pradhamam- a Malabar plantain and coconut pudding. This one strangely tastes like an ayurvedic concoction. Try them only if you want to taste authentic Kerala desserts. But nothing seals the authenticity of regional food better than the approval from a local itself. So when a fellow diner, a guest from Kerala, proclaimed the food is to be finger licking good, we knew this fest is a winner!
RENUKA VIJAY KUMAR
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