Good beginnings at the Kadaloram
The Southern repast I experienced as part of the Kadaloram festival at Dakshin ITC Maratha was pitch perfect. Subtle flavours met fierce spices and my palate was treated to a medley of textures and flavours. The kozhi vadisaaru or aromatic chicken soup teased my taste buds with its spices and was soulful to say the least. The anasi kary emerged as the winner. This pineapple curry was nothing like what I have tasted ever before. Well balanced flavours yet distinct spices and the sweet pineapple in all its glory could be tasted in every bite. The other piece de resistance was the poosini kazhi or the baked pumpkin pudding. Eggless, it boasted of a creamy texture and the pumpkin meshed with the spices lent itself perfectly to palm jaggery that was skilfully combined with these ingredients. A decadent dessert, the memory of which will always linger on my palate. This festival is on at Dakshin and the menu has been curated by Executive Chef -South Indian cuisine, Praveen Anand along with Executive Chef Mayank Kulshrestha ITC Maratha. A must try festival and trust me carnivores you will make a bee line for the outstanding vegetarian dishes.