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Simply fish
The ‘Simply Fish’ festival at Firdaus, Taj Krishna, as the name suggests, is all about delicious fish preparations picked from all across...
The ‘Simply Fish’ festival at Firdaus, Taj Krishna, as the name suggests, is all about delicious fish preparations picked from all across India
The coastal line of India is all about delicious fish preparations and the variety in the flavours have to be tasted to be believed. “Simply Fish’ is the food promotion that focuses on this culinary diversity. The menu opens with exciting starters like meen polli chathu, which is the traditional dish of Kerala, grilled and wrapped in banana leaf that when opened assaults you with the fragrance of fried onion and ginger.
Beckti macher paturi with its strong flavour of mustard and Kolkata beckti steamed in banana leaf and peri peri rawa fry, the crispy Goan style rawa fried fish fillet are the other must try starters. In addition are the kane kempu -South Indian spices laced crisp spicy lady fish, tawa mural-spicy hyderabadi griddled sole fillet, ajwani maahi tikka -carom seed infused clay-oven roasted fish morsel and fish Amritsari - traditional Amritsari fried fish – each amply packed with rich flavours of the respective regions.
The main course includes the famous macher jhal of Bengal made of papda and beckti fish that has softer and fewer bones. The Alleppey meen curry, the coconut-based fish curry from Alleppey in Kerela, on the other hand, traces its roots to the popular cuisine of backwaters and the house boats where it is served along with steamed rice. The traditional mouth watering Sarsoo batta macch curry (a delicate fish preparation infused with mustard), tingles your taste buds with its unique taste. Karuveppillai meen kozambu, a chettinad specialty is again a South Indian fish delicacy flavoured with crushed curry leaves and green chilli paste.
Nellore chepala pulusu (Nellore speciality spicy tangy fish curry), Goan fish curry (Goan spice laced fish preparation), Malabar fish curry (a typical northern Kerala style fish curry), and machli ka salan (traditional Hyderabadi fish preparation in roast gravy) are all on available to relish on the fishy menu. The a la carte festival is open for lunch and dinner (12.30 pm to 3 pm & 7.30pm to 11.45pm).
