GLUTTONY @ CHETTINAD FOOD FESTIVAL AT LAKE VIEW CAFÉ

At a very recent event held in Mumbai, a celebrity chef had brought up the subject of Chettiar community hailing from Chettinad region of Tamil Nadu state in India. His talks had left an impact on me and I was yearning for an occasion where I could indulge in the fares of this cuisine.
The Chettiar community is a prosperous clan of bankers and traders known for their palatial homes and a spicy gastronomy. The Chettinad cuisine lays a lot of importance to the use of spices and their most famed dishes are deliciously fiery.

The recently commenced Chettinad Food Festival at the Lake View Cafe in Renaissance Mumbai Convention Centre Hotel presented me with an opportunity to experience flavors of Chettinad delicacies in Mumbai. The festival is taking place until April 19, 2016 at the Lake View Café. Chettinad dishes are incorporated in the buffets at this café alongside the regular menu.

Here is a look at my gluttony at this Chettinad Food Festival:

START TO THE MEAL
I initiated my meal with KOTHU PAROTTA. This comprised of parotta, refined flour flat bread layered with egg. The parotta is torn to shreds and mixed with a thick spicy curry either having vegetables or chicken. The one that I had comprised of vegetables.

The buffet also included a live food station dishing out a variety of southern delights like dosa, utappa, appam.

KOZHI MULAKAI were chicken chunks marinated in a spicy base then deep fired and finished off with a tempering of curry leaves. The chicken has lovely crisp exterior but was moist inside.

ELANAR CHARRU was a refreshing non-alcoholic beverage served during the buffet. It comprised of coconut milk blended with sugar and cardamom powder.

STEW
Both the VEGETABLE as well as MUTTAI/EGG stew were alike in their construct. Spices included turmeric, chilli powder were blended with coconut milk to arrive at a creamy textured stew that was delectable. I paired the stews with fluffy appams and voracious devoured gluttonous portions of the same.

CURRIES
Now, it was time to indulge in curries. Below is a glimpse of some of the vegetarian and non-vegetarian curries I had with more appams.

• PALKATTI CHETTINADU –  This consisted of chunks of cottage cheese cooked in traditional spicy chettinad masala comprising of coconut, coriander seeds, bay leaves, dry red chillies.
• EANA KATRIKAI MASALA – This was a delicious preparation of brinjals in a tomato based spicy gravy.

• MUTTON CHETTINADU – This was the classic mutton curry that was fiery and tasty. The juices from the mutton had seeped into the gravy imparting it a robust earthy flavor. However, the mutton in the gravy itself was slightly tough for my liking.
  
• MEEN PAL KOLAMBU – This was a very subtle flavored coconut milk based gravy comprising boneless pieces sole fish. The flavor of onions and curry leaves was evident and appetizing.
• ERA PULLI CURRY – This was a superbly spicy and tart prawn curry. The tamarind had lent a strong sour flavor to the dish that went well with the appams.

RICE
Two very traditional rice preparations were part of buffet:

• PULLI SADAM – This was a light rice preparation entailing use of tamarind pulp along with curry leaves, fenugreek seeds, mustard seeds, urad dal (split black gram).
  
• CHETTINAD KOZHI BIRYANI – This was a mildly spiced long grain rice dish with chicken on bone. The chicken was succulent and had retained flavors of the southern spices.

My only grouse at this festival was that I had to end my meal with an ice cream & regular desserts rather than traditional sweets like Payasam and sweet Paniyaram.
Do let me know of your experience at this Chettinad Food Festival.
Till then, HAPPY EATING…