Southern delights

The South Indian Food Festival at Hyatt Regency offers authentic and tradition flavours from the South

Southern delights

Listen to this article

Southern delights

00:00

The South Indian Food Festival at Hyatt Regency offers authentic and tradition flavours from the South

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.u00a0

Easy-to-make recipe for Telangana Kodi Roast

Ingredients

Cooking oil 3 tbsp

Cardamom 2 gms

Bayleaf 2

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

Curry leaves

Fresh Coriander

Lemon u00a0 1 gm

Salt to taste

Cooking method:

>> Heat oil in a pan, add cardamom, bay leaf and sliced onions. Cook onions till transparent.

>>u00a0Add 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.

>>u00a0Cook till the masalas are dry. Add chicken and saute it in medium flame by covering it with lid.

>>u00a0Once 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.u00a0

Cost Lunch is priced at Rs 700 plus taxes and dinner for Rs 950 plus taxes