From Banana Flower Biryani to Elaneer Payasam, the South Indian Food festival at Hyatt Regency will get your tastebuds urging for more. The subtle and bold flavours of traditional South Indian cuisine will be served by Chef Balaji.
South Indian breakfast spread. Representation pic
"This is a great opportunity for Puneites to discover the authentic flavours of the South. The South Indian community in Pune are in for a pleasant surprise as the flavours are sure to bring back memories from home," says Chef Balaji.
Telangana Kodi Roast at Hyatt Regency
The buffet menu includes one soup, two starters, two veg and non-veg dishes each, one traditional bread and one dessert. The menu will be changed daily. It also includes seven types of pickles and traditional crispies.
"We will be bringing you distinct cuisines from the four South Indian states -- Andhra Pradesh, Kerala, Tamil Nadu and Karnataka," informs Chef Balaji, who has taken the effort to procure spices and cooking oil all the way from South India.
Easy-to-make recipe for Telangana Kodi Roast
Cooking oil 3 tbsp
Cardamom 2 gms
Onion slices 100 gm
Ginger garlic paste 75 gm
Turmeric powder 1 tsp
Coriander powder 4 tsp
Jeera powder 4 tsp
Chicken Drumstick 5
Green Chilli paste 35 gm
Green Chilli Slit 2 gm
Lemon 1 gm
Salt to taste
>> Heat oil in a pan, add cardamom, bay leaf and sliced onions. Cook onions till transparent.
>> Add ginger garlic paste and saute it for a while till it gets cooked. Add masala powder to the sauted onions diluted in a little water.
>> Cook till the masalas are dry. Add chicken and saute it in medium flame by covering it with lid.
>> Once the chicken is 90% done, add the green chilli paste to it and a little water if needed. Saute the chicken and then the slitted green chilly and curry leaf.
>>> Cook chicken till it is coated with silky green chilli masala on it. Now top it with fresh coriander and lemon juice.
On January 21 to January 29
At Hyatt Regency, Nagar Road.
Cost Lunch is priced at Rs 700 plus taxes and dinner for Rs 950 plus taxes