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Updated: September 15, 2012 13:35 IST

South Indian delicacies on a platter

Special Correspondent
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Visitors looking at the traditional fare at Vihar restaurant at Rushikonda. Photo: K.R. Deepak
The Hindu
Visitors looking at the traditional fare at Vihar restaurant at Rushikonda. Photo: K.R. Deepak

The traditional fare includes dishes from Kerala, Tamil Nadu, Karnataka and Andhra Pradesh

A 10-day South India food festival has started in the Offshores restaurant of Vihar Hospitality at Rushikonda from Friday.

The traditional South Indian fare from the four major states, as made at home in the villages by the grandmothers, are being dished out for the pleasure of the finicky eaters. The food is being made using homemade spices, chef Subramanyam said in Vizag on Friday. Using simplest of ingredients the chef has managed to conjure up the enticing aroma, general manager N.R. Prasad said.

The traditional fare from Kerala, Tamil Nadu, Karnataka and Andhra Pradesh include – bisibela bath, kothimiri rice, ghee rice, coconut pulau, ulavacharu, ragi sangathi, garelu, gongura royyalu, kurnool pittamamsam koora, nellore chapala pulusu, guntur chapala pulusu, bonnidala pulusu, menu kolambo, chennaimeen curry, meenupolichettu, chicken chettinadu, peethala iguru, tomato jeedipappu curry, thalakai mamsam, stuffed karela, aratipuvvu vepudu, urlai ghee roast, corn vada, mirchi bajji, coorg chicken fry, pitta mamsam roast, rawa masala fish fry, tawakorameenu, natukodi pulusu and royyala biryani.

The food festival is open from 12 noon to 3 p.m. and from 7 p.m. to 11 p.m.

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