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
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Even as I nibbled on the
A popular grandmother recipe in Telugu-speaking states is the
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- 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.