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Tuesday 25 September 2018
Home » Article » ‘A Gourmet’s Table In Coorg’ At Dakshin

‘A Gourmet’s Table In Coorg’ At Dakshin


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ITC Windsor hosts food festivals from time to time to highlight the undiscovered and unknown cuisines of India. This time, they are taking their guests on a culinary journey to Coorg to discover the cuisine of the Kodavas.

Dakshin at ITC Windsor presents ‘A Gourmet’s Table In Coorg,’ a festival to celebrate the cuisine of the Kodava community from Coorg.

The menu for the festival will feature the recipes of Kaveri Ponappa, the author of ‘The Vanishing Kodavas’. Masterchef George Jayasuriya and his team, will accompany her to present the ancient and distinctive cuisine of the Kodava community.

Highlights of the festival include non-vegetarian options like kaima unde barthad (mutton mince dumplings, spiced, poached and then deep fried), koli barthad (Coorg style dry fried chicken), njende curry (sour and spicy Coorg crab curry), meen curry (king fish tempered with fenugreek, cumin, mustard and green chillies) and koli curry (chicken with onion, tomatoes and coconut milk).

The vegetarian selections include avare curry (creamy double beans stew), kumme curry (mildly spiced button mushrooms, stewed in coconut milk), kumbala curry (red pumpkin tempered with red chilli, garlic, curry leaf and mustard, and finished with coconut) and baine barthad (sour and spicy small aubergines seasoned with kachampuli.)

All these are accompanied with staples like nool puttu (steamed rice string hoppers), kadam puttu (steamed broken rice flour dumplings) and neyi kool (basmati rice cooked with ghee, onions and nuts).

To indulge your sweet tooth, there is bale muruku (banana fritters with jaggery), akki payasa (rice payasam with coconut milk.)

The festival menu will be available for lunch and dinner. It starts on November 24 and will be on till December 4.




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