Spice Island Flavors of Tamil Nadu

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Dakshin at ITC Windsor is known to celebrate the rich heritage of the four Southern states of South India. The offering is diverse spanning from Kerala's Meen Moilee, Chettiyar's Chettinad lamb chops, Kori Gassi of the Karnataka bunts and Andhra Pradesh's Mamsam Koora. 

ITC Hotels under the aegis of 'Kitchens of India' has been consistently showcasing the unique and undiscovered cuisines or cooking styles of India. This time around at ITC Windsor's Dakshin, the theme was 'Discover a heritage dived by ocean' but united by History'. At the helm of the Kitchen was Priya Bala - an eminent writer of food and travel, a home cook to say the least. Her food speaks stories of how her cooking skills have been inspired by her childhood in Sri Lanka, cuisine of Madurai and the deep south of Tamil Nadu.

In short, this is an undiscovered cuisine of Southern Tamil Nadu melded with the fabulous, fragrant and famous cuisine of Sri Lanka. Over the course of the evening, it was only getting clearer that food is not just about History but also about geography. We were able to notice similarities and influences of even the South-East Asian countries in this cuisine. 

The menu composed of a wide array of vegetarian and non-vegetarian dishes. These were simple home style preparations. In appetisers or 'Prambham' as Dakshin categorises my favourite were 'Fish Cutlets' which were drum-fried parcels of flaked fish in a really mild seasoning. The texture and flavor of the fish was exquisite and a dish that really had 'comfort food' written all over it. Had it not been for an extravagant affair that awaited us, I would have indulged in more of these beauties.

In the mains, We loved the burst of flavors presented by 'Annasi Perattal' a pineapple curry scented with cinnamon and fennel. It was sweet, tangy, had a hint of spice and really robust in flavor. The flavor was addictive and I did not leave the cup down until it was all polished off. There was also a delicious Lamb curry called 'Errachi Curry' which was also nice but the the winner clearly was the pineapple curry.

'Lamprais' was for me a clear winner in meat dishes. It was a delicious banana leaf parcel of fragrant rice topped with curried chicken cutlet, sambol and vegetables. It was a complete meal wrapped and baked in banana leaf. 

What also shined bright was the combination of Iddiypam Kothu with Sodhi; a mild and fragrant coconut curry. This combination was a star.

In desserts, we absolutely loved the simple 'Kiri Pani' - thick yogurt topped with palm jaggery syrup. After a heavy meal, a simple and light dessert like this can only take the dining experience a notch higher. Close second was 'Love Cake' - cashew meal cake scented with rose water and spices.

It was yet another memorable meal at ITC Hotels and this time exploring a unique cuisine or cooking style.

Address: Dakshin, ITC Windsor, 25 Windsor Square, Golf Course Road, Near Sankey Road, Bangalore

Phone Number: +91 80 2226 9898

New Menu @Dakshin, ITC Windsor, Bangalore

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What pulls me back to a restaurant is either I loved the dining experience or an introduction of a new menu. What makes it really exciting is when both the criteria's are met. Such has been the case recently with Dakshin; the south Indian specialty restaurant at ITC Windsor. After a rendezvous with the colorful flavors of Chettinad; I was back here a couple of weeks ago to try out new dishes introduced to the menu at Dakshin.

With Chef Shankarnath taking charge of the kitchen at Dakshin; there are new and delicious inclusions to the Karnataka, Andhra Pradesh and Telangana, Tamil Nadu, and Kerala sections of the menu. If I have to showcase or experience South India on a plate, Dakshin is that one place which provides the much needed diversity all under one roof.

Our meal for this evening started with the signature and traditional beverage called Muneer. Muneer is a bright green drink made of jaggery, coconut water, honey, sandal syrup and Khus syrup providing the color. Its sweet, an instant cooler and tunes the palate to welcome an upcoming scrumptious meal.

Traditional in its approach, we looked forward to the customary start that begin with assorted papads, fries, mini banana uthappam and a variety of chutneys to munch on. Off all this, it is the mini banana uthappam that I looked forward to for it's distinctly sweet marriage with the assortment of the chutneys. It's called Dakshin Vishesha and gets dished out from the famous Iyer's trolly.

I absolutely loved the non-vegetarian starters that were dished out. One was the Kozhi Roast which is nothing but the famous chicken roast. Marinated and cooked in chef's special masala, the slow cooked chicken was succulent, fresh and well balanced in flavor. Enjoy it is with a side of raw onions and a glass of chilled beer; Perfect!

Chapa Vepudu was a classic pan seared king fish preparation in a marinade of red chilis. The fish was easily the freshest catch I've eaten here in Bangalore. It's easy to over cook a fish and drain it off its moisture content and here's where the skills of the chef come to a test. The fish was perfectly cooked, lovely flavors and really smooth to savor.

In mains, it was the fabulous 'Veg Stew' exuding the rich texture and flavor of coconut milk with vegetables simmered in it and the tomato pappu - a traditional Andhra delicacy which tasted good but was too dense in texture for my liking. 

On the non-vegetarian plate, there was also 'Veinchina Mamsam' and 'Royala Vepudu'. 'Veinchina Mamsam' was a delicious preparation of boneless lamb morsels in a rich gravy of brown onions, coriander and spices. 'Royala Vepudu' was succulent, fresh and perfectly cooked prawns tossed with brown onion, ginger and green chilis. This preparation had a nice crunch to it and tasted relish in every bite. 

The main courses were best enjoyed in the company of idiappam, appam and Malabar paratha. The appam was nice and fluffy in the centre and around it was a fabulous layer of crunch or crisp appam. I loved the sweetness exuded by the appam. No points for guessing, the appam and stew tasted heavenly and I could make a meal from it. The Malabar paratha was light, flaky and involved the use of minimal oil for it's making. 

Desserts are usually considered to complete a meal but for me even before we head there; a biryani is mandatory. So came from the kitchen a freshly prepared Andhra kodi chicken biryani. It was succulent chicken cooked in a spicy fragrant rice the perfect blend that makes for a delightful Andhra Chicken Biryani.

Moving on to the desserts was really a task but picking what to have; was the easiest it can ever get. We asked for the Dakshin classic; rather their signature - Elaneer Payasam. It was light, thin, rich in coconut and cardamom flavor. To me, this surely was the perfect end to a lovely meal.

An experience for two at Dakshin can be enjoyed at an average of Rs. 3500 plus taxes. I use the work 'experience' considering the overall package of:
 - A lovely and fragrant welcome at ITC Windsor's plush and rich lobby
 - A sophisticated yet traditional setting at Dakshin
 - Top notch service standards
 - Really high standards of quality of ingredients, meats, seafood, etc
 - Needless to say the flavors and portions too

Address: Dakshin, ITC Windsor, 25 Windsor Square, Golf Course Road, Near Sankey Road, Bangalore

Phone Number: +91 80 2226 9898

Food Festival: Colorful Flavors of Chettinad @ Dakshin, ITC Windsor, Bangalore

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Chettiar - a successful business community from the Chettinad region of Tamil Nadu are a social community that specializes in the preparation of food. High on spice and aromas, use of traditional spices to bring in the flavors and distinct colors to each preparation, famous for their meat preparations (comprising of mostly chicken, lamb and a variety of seafood) is my way of describing the cuisine that is gaining a lot of popularity. 

It is true - Food is an expression of flavors, colors, love, culture and more. One such dining experience I had a few days ago was at the ongoing food festival 'Colorful Flavors of Chettinad' being hosted by Dakshin - a quintessential South Indian restaurant at ITC Windsor, Bangalore. This festival, on till 31st July is a great way to experience the cuisine and its flavors. Though high on spice, Dakshin is known to cater to the diners palate and tune the levels of spice based on preference yet maintaining high emphasis on flavors and authenticity. 

We were guided to our table and as we took seat, I looked around to see most tables occupied with foreign nationals. As a tradition of Dakshin, women here are welcomed with Jasmine (Mallige / Mogra etc in different parts of the country) flowers. 

Menu:

A special a-la carte menu has been crafted specially for this food festival and includes the classics and signature dishes that represent the cuisine. Presenting quite an elaborate listing for a food festival; right from starters, mains and accompaniments to dessert, there is enough for both vegetarians and non-vegetarians. I couldn't wait more to get started and when it did, I was clueless of where it would stop.

For those who relate to South Indian cuisine as not more that idli, vada, dosa, chutney and sambar; you've got to visit this restaurant to get a real feel of the diverse food that South India has to offer. To get a feel of the kind of experience you will have, continue to read on as I take you on a food journey through the region of Chettinad. 

What We Ate:

Our start was with assorted poppadoms, mini banana dosai and 4 different types of chutneys. Each chutney distinct in flavor and color. This a customary start to the food on every table at Dakshin and forms a good company as we wait for our food to arrive.

Chutneys (L to R): Tomato Pachdi, Coconut chutney, Mint chutney and Tomato & Peanut chutney

Settu Soup was the first to arrive - A lentil based broth made with tomatoes and cauliflower, this soup was rich in spices and got a lot of its flavor from the use of peppercorns. Nice and hot, this was indeed a good start to the chettinad cuisine.

For starters it was 'Kuzhi Paniyaram'; dumplings of rice and urad dal batter seasoned and tempered with mustard, onions and green chilies, cooked in paniyaram moulds and 'Sundiah' - lovely shredded lamb ball cooked in a blend of special spices, caged in banana stem fibers and deep fried. Both were excellent but my preference tilts towards the delicious 'Sundiah' for its subtle flavors and perfect tenderness. Accompany this with the fabulous tomato-chili chutney and it is a melange of flavor.

Kuzhi Paniyaram

Sundiah

Mains was an absolute feast - both in terms of flavor and spread. Starting clockwise from the bottom, on my plate was 'Malabar paratha', 'Chettinad Kozhi', 'Keerai Kadayal', 'Vella Poriyal', 'Attukal Kari', 'Meen Kozhambu', 'Chettinad Chops' and 'Kozhi Tharakkal' right in the center. Do you want to picture that? Okay.. Here you go - 

Dining on this table was an absolute feast to each of the senses. 'Attukal Kari'; a lamb curry was rich in both texture and flavor. The chettinad spices brought out a wonderful aroma and the boneless lamb chunks in this dish were tender and juicy. 'Meen Kozhambu' was a tangy fish curry and a perfect example of exquisite flavors and perfectly cooked fish. 

Meen Kozhambu

In vegetarian, between 'Keerai Kadayal' - tempered spinach curry and 'Kaikari Mandi' - a combination of vegetables in a gravy of tamarind, chilis, and garlic tempered with mustard and curry leaves, my pick will be the latter for its sweet and tangy flavor. This flavor was quite unique and beautifully showcased the diversity of flavor in Chettinad preparations.

Kaikari Mandi

There was more on the non-vegetarian front - 'Kozhi Tharakkal' a semi-dry chicken dish with tomato and ground cashew as the base. This was mild, subtle and delicious in flavor. 

The highlight in terms of spice for the evening came from the 'Chettinad Kozhi and chops'. Kozhi is chicken and chops - of course lamb chops. High on spice and flavor both these preparations were wonderful and went very well as both a side; all by itself or in mains with the Malabar paratha. 

We were served Malabar paratha and Appam to go with the mains. Malabar paratha was flaky and soft. Looks like Dakshin can never go wrong with this. I say this recalling a memory of lunch with the famous American Chef - Christopher Koetke who needed no time to fall in love with their paratha. Appam was nice too and made for a good pairing with the fish curry. 

There was rice as well but I was so stuffed for this evening that I had no space even for desserts. in fact a very rare scene - I had non-vegetarian food left in my plate. Yet, going by the feedback from the table, I did give it a try and glad I did. It was 'Aadikkumayam', an urad dal based sweet and 'Kavani Arisi', a pudding made sweetened wild rice and coconut. The former was really rich in consistency and quite sweet on the palate. For those who like mild sweetness, it is the 'Kavani Arisi' that will shine.

L: Aadikkumayam; R: Kavani Arisi

Verdict:

The menu for 'Colorful flavors of Chettinad' - a food festival is available till the end of this month. An average meal for two will cost around Rs. 3500 plus taxes and charges. This dining experience is definitely memorable for each dish served is so distinct from each other and really appeals to the taste buds. 

I must tell you, "ITC Windsor takes its food and hospitality very seriously and I can say this from the numerous visits I have made to this elegant hotel." For this food festival specifically, wild rice for instance has been imported all the way from Europe into the kitchen of Dakshin to make the 'Kavani Arisi' dessert.

L: Wild Rice; R: Kavani Arisi

Quick Tips:
Go experience the extravagance of Chettinad on a plate in a setting that is very welcoming and hospitality that will have you coming back for more. 


Address: Dakshin, ITC Windsor, 25 Windsor Square, Golf Course Road, Near Sankey Road, Bangalore

Phone Number: +91 80 2226 9898

Kempegowda International Airport - An Experience, Bangalore

I have always loved the elegance of the Bangalore Airport - KIAL (Kempegowda International airport. The glass ceiling makes way for all natural light during the day while the nights are well lit, unlike various airports when the lighting just seems inconsistent.In numerous visits what has worked for me is the spaciousness, the lighting (both natural and generated) and the cleanliness.

This view only got renewed when I got the privilege of spending a day at the airport, exploring the new offerings that are now in place for a discerning traveler. For this specific day, the corporate office of KIAL organized for journalist passes which provided us with special access to the airport terminal. We did get through special lines meant for the airport crew and team but I must make a mention that, "At no point in time was the security compromised. We did go through the same elaborate security check process as would anyone at KIAL."

Post its inauguration in May 2008, the airport recently underwent an expansion to increase its capacity to support 18 million passengers per year. With this expansion, KIAL has not only achieved increase in capacity but has also given travelers numerous reasons to arrive in early to the airport and spend time experiencing a wide array of services that have now been introduced. 

For travelers with lots of time on hand:

On the international departure side of the airport, 'Bar 380' is the new and swanky bar. It offers the best of views of the one and only airport runway and the Bangalore landmark 'Nandi Hills'. The name 'Bar 380 Degrees' is an ode to the first A-380 which is expected to make its first landing at the Bangalore airport in the near future. Going by the theme, the menu presented is in the form of a passport with a lovely listing of international food and beverages (alcoholic and non-alcoholic). I tried the 'BIAL French fries', 'Bruschetta', 'fish and chips' and a lovely 'fresh watermelon juice. My pick of the lot was the good old 'Fish and Chips' and the fresh watermelon juice. Pricing here definitely intrigues me as it busts the age old myth that, "Pricing at airports are really unreasonable and sky high."

Clockwise from the top: Menu for the day, Coaster and Passport style menu at Bar 380

Sampler Platter

Known to have one of the highest international traffic in the country, the airport has a fabulous duty free shop which boasts of a lovely collection of duty free goods like alcohol, perfumes and a lot more at prices better than US, Dubai, Singapore and Hong Kong airport; to name a few. If your question is - Did I get to buy liquor from the duty free shop? My answer is  - 'No, as a boarding pass is mandatory'. But, how I wish....

Unlike most airports, the emphasis here is on serving freshly prepared food and beverages to travelers. Keeping this in mind, in addition to 'Bar 380' KIAL has also introduced 3 other restaurants - 'Noodle Bar', '7 Tawas' and 'Malgudi Tiffin Center'. '7 Tawas' offers North Indian food like samosa chaat, kathi rolls and more while 'Noodle Bar' offer Chinese food where one gets to assemble their own noodles for instance. At both these restaurants, you get to see the food being prepared right in front of you. 

When can you grab a grub? Anytime of the day or night - It operates round the clock.

Masala Chaas @ 7 Tawas

Chicken Tikka Kathi Roll

Busy work schedules sometimes allow no time for a relaxed spa treatment in the regular course of life. So when at the airport with time available before your flight takes off, it might be a good idea to indulge in a relaxing spa treatment at the O2 spa.

O2 Spa

By this time, it felt like I wouldn't be able to eat anymore. But the signature offering at the airport - 'Malgudi Tiffin Center' (MTC) was yet to be visited. Located on the domestic side of the terminal, this restaurant has a feel of the refurbished house shown in RK Laxman's 'Malgudi days'. Specializing in the cuisine of South India's Coastline covering Kerala, Karnataka and Andhra Pradesh, this restaurant is a must visit for its sheer delicacies. 

The food arrived and I was all hungry again. A look at the thali and I knew 'It was a trap!' - 'A food trap'; a plate full of food that looked downright delicious. I got to try the 'Gongura Kodi (Chicken)', 'Mangalore Fish Curry' and 'Mutton Varutharacha Curry' with an assortment of accompaniments like 'Malabar Paratha, 'kallappam', 'iddiappam', 'sannas' and 'rice'. Suddenly, I couldn't stop eating for its sheer deliciousness. For dessert there was 'Palada Payasam' and the meal was finally rounded off with a glass full of 'cold badam milk'.

Non-Vegetarian Thali

Vegetarian Thali

MTC opens early at 5:30 AM for breakfast and operates all through till 10:30 PM serving and catering to travelers delicious courses of meals. A breakfast and any other meal at MTC will cost around Rs. 350 and Rs. 900  plus taxes for two, respectively. Totally worth the experience.

For travelers with not much time on hand:

The airport very thoughtfully has also set up express counters at both - international and domestic sections of the airport terminal. For continental stuff, there is 'Urban Food Market' which serves pastries, sandwiches, pizzas, burgers and more. It's an apt outlet for those who want something quick - to go.

For the Indian fare there is Malgudi Tiffin Express where you can 'Grab-N-Go' some south Indian delicacies like pakodas, bajjis, rice varieties, some tea or coffee; makes for a perfect accompaniment and an easy way to kill time on flight.

For the non-travelers:
Are you visiting the airport only because you love to drive down the best road in Bangalore? Yes, the very same newly opened stretch of road between Hebbal to the airport? Then there is a lot of grub for you as well - CCD, Cafe Noir, Hatti Kappi, subway and more. And guess what! For all of this stuff, you just need a parking space for your vehicle. No air ticket or no boarding pass required. Again, open round the clock. :)

Signing off:

Non-Travelers - Enjoy your drive and some grub available outside the airport complex.

Travelers - Bon Voyage! And, do include the airport experiences in your travel itinerary .

Address: Terminal 1 of Kempegowda International Airport

This post is a part of Write Over the Weekend, an initiative for Indian Bloggers by BlogAdda.