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Hyderabadi, sans spice

This Hyderabadi food fest gave spice the go-by


RED CHILLIES showed up predominantly on the invitations and banners. And, the theme for this year's Kitchen Carnival was "Hyderabadi".

Expectedly, the 5,000-odd people who came out to the VLB Janakiammal College of Arts and Science, where the event was being held, hoped to taste fiery dishes. Instead, what they got was native Hyderabadi cuisine, its aroma and flavour intact, but short on spice.

Organised by the Department of Catering Science and Hotel Management, the event was inaugurated by the Executive Director of Sarovar Park Plaza Group of Hotels, Delhi, Ajay K. Bakaya.

Once that formality was done with, food lovers thronged the well-arranged counters. On-stage entertainment notwithstanding, everyone rushed to the counters at the same time. They did not pay heed to the assurance of organisers that there was food for all and the counters were open till 11 p.m.

The main course started with khameri roti and pesarattu followed by the traditional veg and non-veg Navabi Pulao, which was a big hit with the crowd. Hara Kheema Curry and Mogul Murgh Dilruba went well with it. Kesar Peda, Sogosobobatlu and Kajjika sweets counter attracted the children.


The Department also launched VLB Pickles, prepared by its Research and Development Wing. The dabbakkai uruga (big lime), mamidi allamu velluli mirapakaya urugai (ginger, garlic and green chillies) and the yeraurugai (prawns) were quickly sold out.

The fest evoked mixed response from the people. "It wasn't spicy, but delicious all the same," Venilla Mani, a guest, said.

"More than the food, I loved the presentation. We should have such festivals coming to town once in a while," she added.

"This carnival provides good exposure for catering students. It will certainly build their confidence while doing cooking for many people," observed Poornima.

Others found fault with the service. "Preparing different dishes will not suffice. They should also know how to serve," felt Jairaj.

A good variety of salads was also on offer.

But, since there was no one to serve them, many dipped their fingers into the tray, much to the discomfiture of some guests.

RAYAN ROZARIO

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