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On a spicy trail
Taj Banjara’s Waterside Café is showcasing a specially crafted gourmet journey called ‘Spice Trail’, that reflects the traditional gastronomical habits of the southern region. The festival is being hosted by Chef Brahmaji from Gateway Hotel, Vijayawada, who has personally been flown in to interact with the guests and share his valuable recipes and vast experience.
Taj Banjara’s Waterside Café is showcasing a specially crafted gourmet journey called ‘Spice Trail’, that reflects the traditional gastronomical habits of the southern region. The festival is being hosted by Chef Brahmaji from Gateway Hotel, Vijayawada, who has personally been flown in to interact with the guests and share his valuable recipes and vast experience.
The 10-day festival aims to offer an array of traditional dishes such as Nilgiri Kodi Rasam, Munagakai Charu, Godavari Pithala (Stuffed Crab), Atu Curry Milagu Varuval (Mutton Pepper Fry), Ragi Sankati, Kodi Pulusu, Kadambam, Paladaikatta Batani Korma, Avial, Chikudukai Bangladumpla Vepudu, Muttai Chettinad Biryani, Methi Kura Pappu, Urlai Karam, Vankai Dosakai Mukkala Pachadi, Pappu Charu and plenty more.
The south Indian cuisines include the gastronomies found in the five southern states, viz. Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana. The similarities among the five cuisines include the presence of rice as a staple food, the use of lentils and spices, dried red chilies, fresh green chilies, coconut, native fruits, vegetables such as tamarind, garlic ginger etc, the only difference is in the spiciness of the food.
“To cater the food buds of people with south Indian food we have come up with this festival. We have a few dishes from Telangana. The major difference between Telangana cuisine and Andhra is that Andhra varieties has a lot of spices, where as Telangana is more spicy,” says master chef Brahmaji. The festival is open for buffet dinner from 7.30 pm to 11.30 pm till April 27.
