Online edition of India's National Newspaper
Thursday, Nov 04, 2004

About Us
Contact Us
Metro Plus Kochi
Published on Mondays & Thursdays

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

Metro Plus    Bangalore    Chennai    Coimbatore    Delhi    Hyderabad    Kochi   

Printer Friendly Page Send this Article to a Friend

Great food combos

Adventure is the main ingredient in this delightfully different food festival at Tharavadu, Hotel cghearth.



NEW AVTAAR: Semiya biriyani

IF ENGLISH can go Hinglish, if khichidi can turn kedgeree, if Mulligatawny is a take on rasam then the ongoing South Indian Mosaic food festival at the Tharavadu restaurant, Hotel cghearth, is a refreshing take on South Indian cuisines.

New combos

And you bet Idli with sambar, Dosai with aloo stuffing, rice with chicken curry is a big bore if you are not `hungry kya?' Go on then and taste the food experiments that chef Subin Michael has tried out with great gastronomic flair at the restaurant. Here idlis don't come with the usual sambar and chutney but in a new combo, with mutton korma. Who ever stopped you from having idlis with mutton korma? But you just ate what was served all along and are beginning to wonder why it did not strike you before?

Well, here is change well presented. Wrapped beautifully in `adipoli parottas', it is a new twist to the Mumbaiya frankie or the Kolkatta katti kabab. Neatly and solidly stuffed with prawn masala accompanied with a `nut and bolt' curry, made from chicken gizzards, it comes with the `value- for- money' tag at Rs.180. A plateful of freshness that fills your heart and mind. This probably is the most popular choice of the unusual spread.

This with that

With every dish on the menu a question nags you. Why could this not be had with that? Well, go ahead. Have this with that. Ginger chicken oothapam, a great Sino- South Indian joint partnership. And semiya biryani. Far from its time-tested sweetness, vermicelli here is richly spiced and served with juicy meat. Boldly different and heartily acceptable. Have it on the menu for your Ifthar party. It is perfect for the occasion.

Food for thought

Prawns vadai, seafood dosai, dosai with beef, all the combinations in the menu are unusual and excellent `food for thought'. Besides the accompaniments, the chutneys, the sauces, the spicy powders, to go along, are cheekily different and adventurous. And chef Subin is all ready to share his trade secrets. Ask him about combinations and he will come up with permutations that leave your mind sizzling with ideas on food, and of course your taste buds in a delightful tizzy.

And while you dig into adventurous cuisine you can karaoke with Ismail from old Malayalam numbers to retro-rap Lajjavathiye... So lap it all up and wait for the next big surprise from the chef, Chef's day out, to begin shortly.

PRIYADARSSHINI SHARMA

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

Metro Plus    Bangalore    Chennai    Coimbatore    Delhi    Hyderabad    Kochi   

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Entertainment | Young World | Property Plus | 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 2004, The Hindu
Republication or redissemination of the contents of this screen are expressly prohibited without the written consent of The Hindu