Thursday, 17 November 2016

Chettinad Food Festival at Karibu, The Zuri

  Food Festivals always gives me immense pleasure where we can taste the authentic taste of the food without thinking twice. With the same kind of intention Karibu, The Zuri came up with there Chettinad Food Festival. The Food Festival will be on up to 28th November 2016. 
  Where you can taste some awesome preparations by chef Dinkar Kashyap such as Kathrikai Pulli Kozhambu, Thayir pachadi, Chicken Chettinad and so on. Where service is prepared in the shape of thali and extra servings are always there.Buttermilk how can I forget the staple drink for Chettinad Cuisine.


   I have liked their Chettinad preparation a lot because mainly they are using the freshly grounded masala. The Coconut milk also freshly squizzed that is the main reason of the richness of the gravy. 








  Kamandals used for serving and that's a unique thing for me. Entry Arch decorated with Flowers and  Restaurant  decorated with Marie Gold Flowers which gives you an awesome ambience feel of Tamilnadu. Waiters with a board smile in their ethnic  wear dhoti/Off white shirts another touching stuff.  Traditional Tamil Nadu Music doubles the feel. 



Some line about Chettinad cuisine. 
   Chettinad cuisine is the cuisine of a community called the Nattukotai Chettiars from the Chettinad region of Tamil Nadu state in South India. Chettinad cuisine is perhaps the most renowned cuisine  in the Tamil Nadu . It uses a variety of spices and the dishes are made with fresh ground masalas. Most of the dishes are eaten with rice and rice-based accompaniments such as dosas, appams, idiyappam, adais and idlis. The Chettiars through their mercantile contacts with Burma, learnt to prepare a type of rice pudding made with sticky red rice. Some of the popular vegetarian dishes include idiyappam, panni yaram, vellai panni yaram, karuppatti panni yaram, paal paniyaram, kuzhi panni yaram, kozhakattai, masala panni yaram, adikoozh, kandharappam, seeyam, masala seeyam, kavuni arisi and athirasam. In Chettinad food, major spices used include anasipoo (star aniseed), kalpasi (a lichen), puli (tamarind), milagai (chillies), sombu (fennelseed), pattai (cinnamon), lavangam (cloves), bay leaf, karu milagu (peppercorn), jeeragam (cumin seeds), and venthayam (fenugreek).


To Know more details

ITPL Road, Whitefield,
Bangalore

Tel: +91 806 665 7272

Pricing – Veg-1000 AI/ Non-Veg-1250 AI



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