In Tamil Nadu, vazhaipoo (banana blossom) is used either to make vada or usili . In some homes, it is used in more kuzhambu (a buttermilk-based curry) as well.
But such preparations are not made very often, even at home, as the processing and preparation of the flower is a tedious task. So I was surprised to see vazhaipoo 65 on the menu at Dakshina Puram, a recently-launched casual dining vegetarian restaurant. Equal portions of gram flour ( besan ) and rice flour are mixed with ginger-garlic paste, and red chilli powder and coriander powder are added to this, to make a thick batter. Banana blossoms are put into this before being deep-fried in oil.
The chef at Dakshina Puram has done extensive research while developing unusual dishes with well-known ingredients: resulting in dishes along the lines of vazhaipoo 65, and dishes like it. There is also a clear focus on aesthetics, and it is refreshing to see vegetarian food styled with such meticulous attention to detail.
Even as I nibbled on the vazhaipoo , I ordered seppan kizhangu (colocasia) crispy fry and Apollo paneer . While the paneer was a touch too tart, thanks to generous lashings of lemon, the seppan kizhangu — colocasia cut into thin discs, and deep-fried before being sprinkled with salt, asafoetida, chilli and coriander powder — melted deliciously in my mouth.
A popular grandmother recipe in Telugu-speaking states is the avakkai rice. Its mention in the menu makes me nostalgic for home, where, during the rainy season, oil from huge jadis of avakkai pachadi would be scooped out and poured over hot rice, then mixed with spoonfuls of ghee, and eaten with pappad or rice crispies. But here, there was an overdose of ghee, which suppressed the flavour of pickle oil. The baby potato biryani , on the other hand, was perfectly spiced, with velvety potatoes that had soaked in all the flavour from the biryani .
- 32/67, Kavignar Bharathidasan Street, Teynampet
- Hits: Baby Potato Biryani , Enna Kathirika Kulambu and Pal Adaipradhaman
- Misses: Apollo Paneer , Chilli Cauliflower, Pal Paniyaram
- Cost for two: ₹1,000
- 9500005874
The restaurant offers three types of lunch thali s: quick, executive and raja bhojanam . Popular curries from each State find a place on the menu. There’s kadala curry, methi kara pappu , enna kathirika kulambu , malai poondu kulambu and more, which can be mixed with steamed rice or had with dosa varieties, idiyappam or appam . The latter three are prepared at the live counter (all tiffins only for dinner).
What I liked most about the menu was the way unique spices used in each State are celebrated, and dishes chosen to showcase the flavour of the region.
For dessert, I tried pal paniyaram , elai adai and pal adaipradhaman and it was the latter that pleased my senses.
