Gastronomical Ride to South India for Kerela Relief Fund, WaterSide Cafe – Hyatt Regency Kolkata

By Pamela Nandi | Sep 14, 2018

Can you hear the sound of spluttering mustard seeds or wooden and the earthy aroma of curry leaves flowing in the air?

Yes, you are absolutely right. The kitchen is getting ready to whip up your plate and take you for a gastronomical ride to South India.

Hyatt Regency Kolkata brings you the magic of Authentic South Indian delicacies to linger your taste buds. Celebrity Chef Balasubramaniam and Chef Dinesh bring the delectable flavours on the plate from all the way from Hyatt Regency Chennai.

The festival will continue till 16-Sep with a luscious spread.

Venue: Waterside Cafe
Date: 8-Sep to 16-Sep
Time: Lunch & Dinner Buffet
Price: 1499 plus taxes

The best part of the festival is that in collaboration with Grand Hyatt Kochi – a part of the proceed will go to the Kerala Relief Fund.

Well done Hyatt Regency Team Kolkata.👍

When it comes to South Indian cuisine, it always evokes my childhood memories deeply connected with Dosa, Idli. One of my fondest food during those days always peeping into the South Indian Snacks bar next to my school and other places as well. No, it’s not the plain dosa, always have to be the crispy masala dosa with that hidden oily semi-mashed potatoes stuffing was the main source of attraction.

The South Indian dishes speaks very prominently starting from its light low-calorie appetizing breakfast to the spiciest curries that can leave you panting.

Spice up your dishes with the brilliant blend of flavours, colours, seasonings, and nutrition that revolves mainly around the staple foods – rice, lentils, and stews.

To keep pace with its Geographical and cultural influence i.e coastal type hot, humid climate, the taste ranges from soury tamarind flavoured stews, hot piping sambar drizzled with dried curry leaves to boost the flavour and the hot, salty gorgeous golden curries studded with dry fruits, nuts, freshly ground coconuts.

The dishes remain incomplete with its accompaniment – homemade thick fresh South Indian chutneys which always comes with a palatable flavour of tanginess infused with roasted spices – always a delight with deep fried items.

SALAD VEG Dishes

Kosambari Salad –

Kosambari or koshambari is a typical south Indian salad from the region of Karnataka served during festivals and wedding feasts. Made from soaked pulses (split bengal gram and split Green gram.) and seasoned with mustard seeds, crushed pepper, lime juice. Consumed as healthy snacks, or as a part of full course meal in Udupi.

Baby Potatoe Salad –

Delicious warm potato salad that can be served as an appetizer. Fried in batter of South Indian spices and tossed in South Indian spiced tarka, crispy outside and soft on inside.

Kosambari Salad
Baby Potatoe Salad

Sweet Potatoes Salad –

Tempting cold salad – Tempting cold tangy salad – diced boiled sweet potatoes bathed in a creamy curd-based dressing (hung curd, mustard mayo, white pepper). Truly irresistible. Great accompaniment to sambar and rice or rasam.

Sweet Potatoes Salad

Thenga (coconut) Manga (Mango) Sundal (chickpeas) –

A very popular healthy but scrumptious oldest snack in the “Chennai marina beach”, Tamil Nadu relished during summer while enjoying the sea breeze and temple festivals as well. Ground coconut topped with raw mango infused with tarka of mustard, garlic and chillis which makes it yummy.

Thenga (coconut) Manga (Mango) Sundal (chickpeas)

Its a belief that a highly develop and sensitive palate is required as the South Indian spices gives a distinctive taste with a good stroke in terms of simplicity, nutrition and flavor.

VEG DISHES –

South Indian Aloo Dum –

Baby potatoes fried and enrobed in rich South Indian spices and curry leaves. Tongue-tantalizing.

South Indian Aloo Dum

Chettinad Kai Curry –

Chettinad masala, one of the most popular south Indian Masala. Tasty & spicy dish made with mixed vegetabled simmered in a mix of Chettinad spices (22 secret spices) and coconut milk, speckled with curry leaves. Goes great with Curd Rice & Chapathi (Roti).

Chettinad Kai Curry

Pumpkin Aviyal –

Aviyal (Vegetable & Coconut Stew) – Tamil Brahmin style dish. Uses potatoes, pumpkin, garnished with curry leaves fried in coconut oil which gives a distinctive taste.

Pumpkin Aviyal

Beetroot Thoran –

Thoran is a coconut based simple stir-fry dish from the regions of Kerala. Colourful and nutritious party style side dish for lunch made from the chopped beets, grated coconut which comes with a sweeter taste.

Beetroot Thoran

Vegetable Biryani –

On the spicier side, fragrant rice tossed with cashew nuts, fried curry leaves and secret South Indian spices infused with curd. Served with cucumber onion raita.

Vegetable Biryani

NON-VEG dishes

Kothu parotta (Shredded Chicken Parantha ) –

‘Kothu’ meaning chopped bread. Totally in love with this dish.
Have left over roti/paratha from last night?
Can be enjoyed as a tasty appetizing dish for breakfast, brunch loaded with carbs and proteins.

A very popular street food delicacy with its origin from Sri Lanka
and Southern state of Tamil Nadu made using shredded parotta/ chapatis (flatbread) mixed and mashed together with egg, meat, and salna – a spicy sauce (a concoction of spices like cumin, fennel and pepper with a dosage of coconut and groundnut paste) that gives a slight kick to the bud.

The dish comes with versions of Veg, Non-Veg and Egg.

Kothu parotta (Shredded Chicken Parantha )

Kozi Chettinadu (Chettinad Chicken Curry) –

One of the spiciest classic South Indian dishes has its origin from the region of Chettinad in Tamil Nadu. A very special and popular style of cooking in Tamilnadu – Chettinad. The dish draws its flavours from the fiery authentic Chettinad paste laced with 22 rich Indian spices (chef carried all the way from South India), onions and freshly ground coconut infused in the boneless chicken marinated in yoghurt, brings a very unique taste and flavour. Goes very well with hot rice / hot idli.

Kozi Chettinadu (Chettinad Chicken Curry)

Meen Polluichathu (Fish – Kerala) –

A Central Kerala Delicacy. Traditionally known as Karimeen Pollichathu as this recipe is traditionally made with Karimeen (Pearl spot fish). Kerala style fish cooked in coconut oil and tangy peppery spices wrapped in the banana leaves. The smoky aroma of the banana leaf soaked with the coconut oil and tangy taste of the golden spice paste very well penetrated into the fish was just divine.

Meen Polluichathu (Fish – Kerala)

Mutton Sukka (Mutton – Chennai) –

Sukka means ‘dried’). A spicy dish with soft chunks of mutton wrapped in a perfect blend of aromatic Indian spices and roasted until its dry. Relish in every bite of it from the flavour that is enhanced from the bones which keep the meat moist. Can go along very well with biryani or with rice or Malabar paratha or appam (pancake) & rasam.

Mutton Sukka (Mutton – Chennai)

Prawn Varutha Curry (Kerala Prawn/Shrimp Curry) –

Kerala Non-Vegetarian Seafood is sure to put a spell on your buds. A traditional spicy dish, made with roasted coconut and aromatic spices, flavoured with cocum which is passed on for generations.

Prawn Varutha Curry (Kerala Prawn/Shrimp Curry)

No South Indian meal is complete without a sweet ending of Payasam.

Moong Dal (Lentil) Payasam –

An Onam Special. A rich South Indian dessert shining with the flavours of yellow moong lentils, creamy coconut milk and jaggery especially popular in the regions of Kerala and Tamilnadu. The taste of the jaggery enhances the flavour of the dish.

Moong Dal (Lentil) Payasam

Semiya Payasam (Vermicelli Pudding) –

When it comes to Vermicelli pudding, I can still cherish my childhood memories to sneak in a taste while my mom used to get ready in the kitchen. :-).

Traditional Kerala style Vermicelli kheer or semiya payasam (pudding). Another signature dessert prepared with roasted vermicelli, milk, sugar and nuts are very well known for its creamy, delicious taste. The sweet smell of the green cardamom powder speaks very pre-dominantly. The flavour and lovely aroma of the ghee roasted vermicelli gives an incredible kick to the palate.

Semiya Payasam (Vermicelli Pudding)