Online edition of India's National Newspaper
Thursday, May 29, 2003

About Us
Contact Us
Metro Plus Hyderabad Published on Mondays, Tuesdays, Wednesdays & Thursdays

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education | Book Review | Business | SciTech | Entertainment | Young World | Quest | Folio |

Metro Plus    Bangalore    Chennai    Delhi    Hyderabad    Kochi   

Printer Friendly Page Send this Article to a Friend

Cooked in traditional style

The ongoing Grand Maa's food mela at Coastal Spice offers time-tested recipes.

SUMPTUOUS AFFAIR: The fest lines up exotic cuisine.

HECTIC URBAN living leaves one no time to try out the good, old recipes that have been traditionally made— spices roasted and ground to a meticulous consistency, each dish cooked in specific utensils on an appropriate flame for an appetising final product. Coastal Spice restaurant revives these time-tested recipes at the Grand Maa's Food mela. "The festival is about forgotten food that is found mostly in the rural parts of the country now. We have lined up 60 dishes taking the recipes from the elders of the villages," says R. Radha Krishna Murthy, director Coastal Spice.

HOMELY FARE: Appam and coconut milk.

Ulli garelu - Andhra style wada with loads of crunchy onions and Khaima undalu— a mincemeat delicacy from the short eats or Chiru thindi are sure to take you through the main course. But wait. You can start with the traditional coolants— Puchakaya rasam (watermelon juice), Nimmakaya majjiga (lemon buttermilk) and Badam palu.

The main course, that follows, is slightly spiced. "The spices are seasoned before they are added in these preparations that cuts the sharpness," says Radha Krishna. And the options are many. You can settle for a plain and wholesome Muddapappu-avakai-neyyi (lentils cooked with raw mango and topped with ghee) that is sure manna with piping hot rice as also the Uppukaram pappu (lentils cooked with salt and chilly powder). Chinta chiguru pappu (made with tender tamarind leaves) and Gummadi munakada gujju koora (pumpkin and drumstick) are some of the other homely offerings that can be teamed with Jonna rotti or Appam.

SPICY PLATTER: Traditional Andhra delicacies.

Appam-thengapal (Appam served with coconut water), Dosa-kodi koora combo, Thapala chekkalu (rice flour vada) served with Royyala koora (prawn curry) Ginne kodi kura (turkey biryani) and Korramenu pulusu ( a seafood delicacy), are sure to enthuse the food aficionado in you. Undecided? You can settle for the Vindu bojanam (thali) in vegetarian and non-vegetarian options featuring Andhra cuisine . Wrap up with Palathalikulu (rice flour and milk preparation topped with dry fruits and cherries) or the traditional Putha rekkulu . The food fare is open from 11.30 a.m. to 11.30 p.m. For reservations contact 55614455. Or you can avail of free home delivery (Tel: 23400551/23400552) within the six-kilometre radius during the food festival.


Printer friendly page  
Send this article to Friends by E-Mail

Metro Plus    Bangalore    Chennai    Delhi    Hyderabad    Kochi   

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education | Book Review | Business | SciTech | Entertainment | Young World | Quest | Folio |

The Hindu Group: Home | About Us | Copyright | Archives | Contacts | Subscription
Group Sites: The Hindu | Business Line | The Sportstar | Frontline | The Hindu eBooks | Home |

Comments to :   Copyright 2003, The Hindu
Republication or redissemination of the contents of this screen are expressly prohibited without the written consent of The Hindu