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At home down south
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You can always eat the almost home cooked food
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Dig into South Indian food
Hyderabad was always the middle kingdom, south of the Vindhyas but far from the coast. A place that is neither a part of the north nor a part of the south.
Happily, the Hyderabadis partake of both the influences when it comes to their culinary tastes. No stranger to the gastronomical spread of the South, but it still comes as a surprise when you uncover the vessels of steaming, colourful, fragrant delight for dinner at Salzburg Street in Amrutha Castle.
So when Venugopal Rao, the chef makes up his mind to put together the home-cooked food items, expect a few surprises.
The appetising looking fare has "predominantly Andhra food, followed by the kitchen specialities of Kerala, Tamil Nadu and Karnataka," says Venugopal Rao.
So, a diner can park himself close to the place where things are cooking and have a peek. So, you can see the dosa or appam pop and sizzle as it is transformed from a gruelly liquid into a hot sheet that will melt in your mouth.
The food festival is a 10-day affair and everyday is a new menu on the buffet.
The range of dishes include the oh-so homily natu kodi pulusu to erachi varthayathu to potlikaya poriyal. Ladle the rice, add a dallop of ghee, mix, swirl and slurp.
Get the drift?
SN
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