Godavari originates from Nasik and flows through the states of Maharashtra, Telangana and Andhra, touching and creating a lot of customs, rituals, even as it offers the people livelihood and a whole lot of food. As a tribute to the food, customs and flavours of the regions the river flows through, Hyderabad Marriott is hosting the Godavari food festival at Okra. An occasion to showcase how flavours and ingredients vary in the states that the river passes through.
Chef Yogi isn’t leaving any stone unturned to ensure justice to the wide array of flavours.
Dishes and recipes are aplenty but Yogi is taking care to see that he picks dishes that aren’t too common. So, when he offers the Maharashtra’s Misal rassa , a moong and mati sprout soup, you should be prepared for something that will keep you quizzing the flavours. A bit like rasam, a bit like sambar but even then it is different.
The starters come straight from a live counter, so the Telugu dish of Ulli Garelu is hot, crispy and can be quite addictive. Also try the Kothmir patties (deep fried steamed dumplings).
The main course has a long list to follow but to keep things easy for the diners, chef has seven menus for seven days.
So Pacchi royyalu gongura (fresh prawns cooked in sorrel leaves), Chukka sukk koora mamsam (tender lamb cooked in red sorrel leaves and local spices), Natu Kodi Pulusu (country style chicken cooked in home style preparation).The Natu Kodi Pulusu was an absolute delight when relished with steamed rice, goes well with vada as well. Konaseema Chepala pulusu (fish from coastal Konaseema is cooked in tamarind water and south Indian spices). Another dish from the Nasik region, is country chicken cooked in homestyle.
Vegetarians can feast on Vankaya Mudhakoora, Gummadikaya Pulusu, Kanda Palakoora Vamu, West Godavari Boondi koora, Kakarakaya nuvvu podi etc.Also relish the Karivepaku annam served with a generous helping of ghee. The Panasa ginjalu vepudu (fried jackfruit seeds) and Panasapottu koora (jackfruit fibre curry) also sound very tempting. Ask for the Ambat Godvaran , a speciality dal from the region of Maharashtra.
The desserts are very desi and home style.
A lot more is featured on the menu, you only need and appetite and time to relish it all. The fest ends on September 6.
