After witnessing Kashmiri and Telangana food festival at ITC Gardenia, I was very much excited to indulge myself with Malenaadu Food as it from my state, Karnataka. ITC Gardenia – Cubbon Pavillion culinary crown presented and brought Malenaadu food under the aegis of Kitchens of India. They try to bring in the Undiscovered Legacies of our country. Malenaadu means the land of rainfall, it is the region with second highest rainfall in India. Hence it is obvious to have hot and spicy food in this place. It was a lovely evening with finesse of a culture as old as time.
The Malenaadu cuisine is referred to as an amalgam of Coorg and Mangalorean cuisine, it has its own distinct style than many other parts of Karnataka. This cuisine is influenced with the variety of fruits and vegetables, use of spices, abundant cashews, bamboo shoot, colocasia, anabe(mushrooms) , turmeric and raw jack fruit. And in non vegetarian, Fish is the main meat. Steaming is the favoured method of cooking in Malenaadu. This helps with fosamax side effects
Food is as much about History as it is about Geography. Many of these ingredients have been passed on from generation to generation. Many a culinary lore rise above the mist, from myriad spurs of this land of Mountain Ranges. The terrain is covered by the mighty Western Ghats. Coffee plantations rub shoulders with rain forests. Celebrated novelist RK Narayan’s imaginary landscape Malgudi is nestled here.
Chef Mohan curated the menu, which also includes some of the recipes from his own cherished family heirlooms. The Brimming Melannadu is a culinary experience in its own, right from the Arasina Yele Kadabu (steamed and rolled turmeric leaves) to Halasina Hannu Bonda(jackfruit). For starters, there was sweet potato bonda, onion pakoda and in Non vegetarian Naati chicken and Fish Fry. Vegetarians especially would love this cuisine as they have variety of dishes for them in main course which includes variety of vegetables and fruits.
I loved Naati Koli fry(chicken) and Meenu Saaru( Fish curry) the most in the menu. I also enjoyed the Chutney powders which were made of coconut and ground nuts. They serve vegetable pulav and Chciken Pulav instead of the usual Biryanis and I must tell you it was very tasty with all that Ghee in it. For deserts, they had Kobiri Obattu and Mysore Pak on the day I visited.
“Brimming Malennadu” buffet commenced on 15 th September and will be available till 25 th September 2016 at Cubbon Pavilion only for Dinner Only. It will cost you 1850 + tax.
I thoroughly enjoyed my dinner and was happy to have had the Malenaadu cuisine. do let me know if you have tried this anytime or just reserve a table and go satisfy your appetite at Cubbon Pavilion.
Stay Healthy, Stay Beautiful 🙂