Spicy and tangy – those are the two words that come to the mind when you think of the cuisine of the Seemandhra region. At The Eatery restaurant of Four Points by Sheraton, it’s a feast to celebrate the distinct flavour of the region at the ongoing food festival ‘Seemandhra Ruchulu’. Be prepared to go on a rich delicious culinary journey, as the chefs of the hotel dish out an array of vegetarian and non-vegetarian spread in the buffet.
Vegetarian dishes like masala punugulu (a popular crispy starter made with idli or dosa batter or green grams fritters), putta godugulu fry (mushroom fry), majiga pulusu (Andhra version of ‘Kadhi’ or a buttermilk based stew), Mirapakai Pakodi (mirchi bhajji) form a part of the starters. While the main course has a range of dals like tomato pappu and delicacies like munakkai tomato curry (drumstick tomato curry), jeedipappu vepudu and muvva vankai (stuffed eggplant or brinjal curry).
Famous for its aromatic spices, the non-vegetarian section presents a whole array of meaty affair. Spicy, yet juicy, the Guntur chilli prawn is one of the specialities of the region. Rayalaseema fried fish, Kadappa chicken curry, Nellore chapala pulusu and Srikakukalam crab masala are some of the non-vegetarian dishes on offer. One of the highlights of the non-vegetarian section is the ‘basa’ variety of fish. With the tender flesh and mild taste, the ‘basa’, a catfish native to Vietnam’s Mekong River Delta and Thailand’s Chao Phraya basin, is now being imported in large numbers by Indian seafood outlets.
For dosa lovers, the food festival has plenty to offer. You can choose from egg dosa, chicken dosa and prawn dosa. The menu also features extensive rice combinations like pulihora, nimmakai annam, kottimeera annam, Andhra mutton pulao and Andhra chicken biryani.
Dessert section includes Kakikanada kaja, badam halwa, payasam among other delicacies.
The festival will be on till June 22 from 7 p.m. onwards.
