Pop-Up Food

Chettinad food pop-ups in NCR

The Bangala’s Chicken Chettinad

The Bangala’s Chicken Chettinad   | Photo Credit: Special Arrangement

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Chefs from The Bangala, a luxury Chettinad property in Karaikudi, are in NCR for a series of pop-ups

It was once a colonial-era men-only club. But 20 years ago, entrepreneur Meenakshi Meyyapan revamped the property, which was in her family for over a century, into a heritage hotel. The Bangala (colloquial Tamil for ‘bungalow’) which opened in 1999 in Karaikudi, branded itself as Chettinad’s first small luxury hotel.

Today, not only is the property nationally recognised by the lifestyle and F&B industry, but its authenticity of food is also a much storied affair. The Bangala Table: Flavors and Recipes from Chettinad, a 2014 book written by Suneet Nair and co-authored by Meyappan herself, has documented 150 traditional vegetarian and non-vegetarian recipes that the restaurant has curated for the menu at the property.

The idea, for Meyappan, was to conserve and promote the culture and cuisine of her land, going beyond Chettinad chicken. In line with this, the restaurant’s team of chefs is now in Delhi for a series of pop-ups: they started with private sit-down meals at various properties around NCR, including in Gurugram.

Today and tomorrow, they will be hosting open-for-all lunches and dinners at The Lodhi.The meal will be served old school, on a banana leaf, withThe Bangala’s trademark checked table linen, as well as specific ingredients, all brought in from Karaikudi.

Their trademark Badam Halwa and Vadu Mangai (mango) pickle for instance, were made at the restaurant and transported for the pop-up, since these are dishes that can be stored.

But while here, the chefs will be preparing a menu that includes close to 20-odd dishes, vegetarian and non-vegetarian. You can expect a delicately perfumed Crab Rasam, tangy and sweet Pineapple Curry, a well done Masala Fried King Fish, crisp Banana Flower Vadai, and a flavourful Butter Beans (or Lima beans) Kurma.

At Elan, The Lodhi, on 24th and 25th September. ₹2,500 ++ for vegetarian, ₹3,500++ for non-vegetarian; lunch 12:30 p.m. to 3:30 p.m, dinner 7:30 p.m. to 10:30 p.m.; for reservations 43633333

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Printable version | Jan 20, 2020 8:21:42 AM | https://www.thehindu.com/life-and-style/food/chefs-from-the-bangala-come-to-ncr/article29500869.ece

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