The name, Veecharuva South Indian Grill Food Festival, says it all. Exploding with new flavours, fresh spices and old recipes, the festival has everything to attract foodies. The exhaustive buffet spread of grilled delicacies is a befitting culinary journey through the unknown streets of Madurai.
Executive Chef R N Shrinath says the idea for this food festival came from jallikattu . “We wanted to do local authentic cuisine,” he says, as in between bites I get busy jotting down some unfamiliar names and recipes.
Theme based
A spicy fare From the local kitchens T. Saravanan
A highlight of the grilled food festival are the aruval shaped skewers. A plateful of raw papaya varuval arrives on the table along with Vazhakkai Milagu Salad (raw banana with pepper). The Sundal line up looks impressive with Thengai Mangai Pattani sundal (coconut, raw mango and green peas), Makkacholam Verkadalai sundal (corn and peanuts) and Pasipayaru sundal (green gram) and I much on some more before having the steaming Nandu Chaaru soup (made with crab pieces). The live grill counter is feverish with activity dishing out mouth-watering local delicacies including Aatumoolai Kal Thuvattal (Goat brain fried with onions, tomato and coriander on tawa), Meen Kal Varuval (fish roasted on tawa), Muttai Kalakkal (scrambled egg), Kozhi Suttathu (chicken marinated in special masala and cooked in tandoor).
For the vegetarians Pazha dosai (dosa made with banana ), Kaalan Malli Fry (mushroom and coriander fried on tawa), Chakkaravalli Perattal (Sweet potato fry) was the item of the day.
“We planned the menu with one dry and one semi-dry dish,” says F & B Manager S Subash Kumar.
Interesting recipes
A spicy fare From the local kitchens T. Saravanan
The main course dishes please my palate. The Ilaikatti Kozhi Biryani (chicken biryani wrapped in plaintain leaf) is thoughtfully done with an overpowering flavour of cloves. The Kaadai Muttai Nilakadala Masala (quail egg and ground nut mixed masala) stands out. “It is one of the oldest dishes. In those days, people toiling in the field ate these eggs and fresh ground nuts to stay healthy. I read it somewhere and wanted to introduce here. We also plan to include Karuvattu Mochai Kozhambu (thick gravy with Lima beans and dry fish cooked in tamarind pulp) in this festival,” says Shrinath.
Flavoursome Appalam Vatha Kozhambu and Karamani Thattapayiru Puli Curry may be tad spicy for those who like their food bland.
The dessert counter was one spot where I loaded my plate and experienced the burst of sweetness with Paal Kolakattai (rice dumplings boiled in jaggery and milk) and Paal Thirattal (sweet milk khoya). There are at least 20 varieties of sweets for you to indulge in. Don’t miss the festival which will return next weekend from February 24 to 26, from 7 pm to 11 pm.
STREET FOOD
@ Ahaaram Restaurant, Palanganatham, Ph: 0452-2371155
Hit: Tasty grilled delicacies
Miss: Overpowering cloves flavour in biryanis
Meal for two: Rs.1500 plus tax
