Online edition of India's National Newspaper
Wednesday, Dec 10, 2003

About Us
Contact Us
Metro Plus Hyderabad Published on Mondays, Tuesdays, Wednesdays, Thursdays & Saturdays

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Entertainment | Young World | Quest | Folio |

Metro Plus    Chennai    Hyderabad   

Printer Friendly Page Send this Article to a Friend

Just fiery

If you love hot stuff just indulge in `Jasti Karam' at Dakshin, ITC Kakatiya Sheraton Hotel and Towers



Photo: Mohd Yousuf

ANDHRA AND chilli-spicy food are synonymous. It cannot be imagined without one. It is just the right place for those who love such food. Mention Andhra food most mouths will salivate while some eyes will water yet people don't mind tucking this food in. But one has to do with generous dollops of ghee. The Dakshin restaurant at ITC Kakatiya Sheraton Hotel and Towers is having a promotion of "Jasti Karam" - fiery dishes from India's hottest cuisine.

"We had such a promotion about three-and-a-half years ago and we found it popular so we decided to have it again," says Chalapathi Rao, Senior Sous Chef. He has selected 12 dishes as part of this promotion, which co-exist along with the regular menu.

The Deccan is known for a variety of chillies but the Guntur chillies is the chosen one used extensively in this menu. It not just imparts the red colour but is pungent too. Chillies have certain properties due to which they find favour. Hot food is tend to induce perspiration which cools the body in turn. Therefore, the hotter the climate, the spicier the food. After having heard and read about chillies and seeing them (a huge chest at the entrance has the varieties of red chillies and other vegetables) get down to scrutinise the menu card where and equal number of veg and non-veg items figure. "While some of the items like Kodi roast, Putta godungla battani masala and ullipaya kara pulusu exist in the regular "carte due jour", the method of preparation for this festival is different," says Chef Chalapathi.

If your tolerance level of chilli is on the higher side then you can happily enjoy the meal. Otherwise you would be periodically reaching for the glass of water. But "Jasti Karam" has to be "jasti karam". There is no harm in being adventurous in tasting this food.

The veg and non-veg items are best eaten with rice but you can experiment with other staple dishes like paratha, puri and appam. Forge spoons just go ahead and use your hands. That's the best way it is eaten.

Prawns (Royyala vepudu), chicken (Kodi roast), Fish (Podi Chapa), lamb (Mirapakai khyma bajji) and mutton (Velluli karam mamsam) are for those who enjoy non-veg. For the green brigade there is kothimiri vankai koora (brinjal), Koorina kakarkai koora (stuffed bitter gourd), Chamagadda vepudu (fried colocasia), Telangana bangala dumpa vepudu (fired potatos), Putta godungula battani masala (mushroom curry) and Ullipaya kara pulusu. The condiments and spices used are simple - onions, garlic, green chillies, red chillies, coriander leaves and others. Have fun eating fiery stuff and do not forget to end the meal with curd to control the `fire in your tongue'. The promotion is on at the restaurant for lunch and dinner till December 21.

R.R

Printer friendly page  
Send this article to Friends by E-Mail

Metro Plus    Chennai    Hyderabad   

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Entertainment | Young World | Quest | Folio |


The Hindu Group: Home | About Us | Copyright | Archives | Contacts | Subscription
Group Sites: The Hindu | Business Line | The Sportstar | Frontline | The Hindu eBooks | Home |

Comments to : thehindu@vsnl.com   Copyright 2003, The Hindu
Republication or redissemination of the contents of this screen are expressly prohibited without the written consent of The Hindu