A little chit chat while walking down the lanes of Fort Kochi can drop in your bag a juicy recipe of the area. That's what happened to Chef Ajeeth of Brunton Boatyard. On one of his leisurely strolls around the sleepy lanes of the Fort he met a lady and got chatting only to learn how the local pork vindaloo was a morphed version of the original Portuguese staple. And so he went right back to his kitchen and tried D'souza Aunty's Pork Vindaloo, something that diners can taste and relish on weekends as part of the ongoing History Cuisine food fest. The unique food fest is on at weekends till end of May.

The fest is also a celebration of the tasty innovations made by in-house chefs since the inception of Brunton Boatyard, a decade ago. So popular recipes that have charmed and fed guests for ten long years and remain top favorites are there to enjoy. Chef Ajeeth has packaged the menu into two choices that come at Rs.700, inclusive of taxes. The veg package comes at Rs. 450.

Koonthal Vendakka is one of Chef Paulose's creations where he gently blends green ladies fingers with rings of firm squids in coconut gravy. Paulose was one of the first chefs at the property.

Chef Girish's First Class Railway Lamb Curry is a take on the military barrack food, popular at railway canteens and mess. The Portuguese flavours are found in Bibinca, a popular Goan dessert. Here it comes with a local touch, served in a jaggery and coconut milk sauce.

Chef Biju George's Chuttulli meen remains one of the hotel's specials. It is flattened fish marinated in shallots and curry leaves. The well known Syrian Christian specialty Vattalappam, is enhanced served with pineapple soaked in honey and grilled.

Tarator is a Jewish specialty, a starter, where cucumber bits are served with hung curd and mint.

Fort Kochi which is a confluence of Jewish, Portuguese, Dutch, English and Malayali influences throws up a unique platter that you can savour on weekends at this food fest.

So all you history buffs, who wish to trace the history of the land through the spice route can do so at this unique food fest, where flavours blend and seasonings temper alongside in layers of tales and taste.

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