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Spicy platter

Be there at Promenade for a traditional Andhra spread


CHAPALA PULUSU, Chukkakura chanagapappu, Artikaya vepudu, Kandi pappu podi, Perugu annam and a few fried sun-dried chillies--just what it takes to make a memorable meal. Cuisine from the State is simple, filling and delectably spicy--there is leaning towards usage of red chilly powder and black pepper corns. Much like the Yin and Yang, here the spicy fare meets its balance in the yoghurt and rice helping towards the end of the meal.

Promenade at Aditya Park Inn is hosting an Andhra Food Festival, a dinner buffet between 8 p.m. and 11 p.m. till February 29. "We wanted to make it a buffet because of the appetising visual impact the buffet offers," says Partha.P.Nag, F&B manager, Aditya Park Inn. More on the visual appeal, the first impression, banana leaves, rangoli, mixed fragrances of incense and chrysanthemums and a live recital of mridangam and flute, serves as a pleasant invitation to a festive spread.

Apart from the stir-fried vepudus and yoghurt-based pulusus, the buffet also presents cuisine from the countryside. "There are typical dishes that are prepared in remote villages such as Sorakai kootu or Kodi pulao that we would be presenting during the festival. Further some of the dishes that one would find during the festival might be commonly prepared at home here. The food festival provides an occasion for people from other states to try out the flavours of region," says Harmeet Singh, executive chef, Aditya Park Inn. He recommends Methi kura mamsam, Gutthi venkaya and Andhra roast chicken.

Priced at Rs. 245, the buffet also includes appetising tangy soups— Allam rasam or Mamsam charu, the rices— a spicy Tomato annam, a bland Kobbari annam and the very Hyderabadi biryani and Mirchi baingan ka salan, papads, podis, pickles, ghee and salad. "One finds two flavours dominant in the region— Andhra and Hyderabadi cuisine. We wanted to predominantly highlight the Andhra food but we would be including Hyderabadi dishes as well as improvised dishes. For instance, traditionally there is no salad in Andhra meal. We have designed salads for the fest such as the Amizaaba vegetables tossed in thotakura paste," explains Partha.P.Nag. One also finds improvised desserts such as the delectable Chudwa paysam instead of the rice or vermicelli traditional porridge. Arisalu and Kaja are other sweetmeats from the region found on the buffet.

Apart from the spread, the live counter offers dosas, pesarattus and chapattis to go with the meal. For reservations you can reach Aditya Park Inn, Aditya Trade Centre, Ameerpet on Tel: 55788888.

S.F.

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