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 The South Indian state Andhra Pradesh is celebrating the season with Pongal festival. Sankranti is celebrated in the name of Pongal there that includes preparing some delicious homecooked food, based on recipes passed down for generations.
To celebrate the festive food of Andhra Pradesh, Dakshin, the speciality South Indian restaurant at ITC Kakatiya has launched the Sankranti Subhakshanalu. This was a three-day celebration of traditional Pongal fare, adding a pinch of Andha Pradesh flavour.
The Executive Chef Srinivas Rao and his able team were the artificers of the recipes listed on the menu. According to Rao, "The menu has been kept as authentic as possible with extensive research behind the menu selection to give patrons a taste of the festive spirit."
The special festival menu was initiated with the traditional jaggery and lime-laced paanakam, a refreshing and light drink that is sure to whet your appetite. This is followed by a flavourful pineapple flavoured rasam.
Iyer`s special trolley, which comprises of delicacies like banana dosa, uzhi paniyaram, adai and peesaratu was the real thing to relish. The flavours defined the real taste of Andhra Pradesh.
The present food lovers had the option to go for a host of appetisers like vadas or the delectable chapa vepudu, fresh fillets of river fish pan seared with a bunch of spicy marinations. Incidentally, the chapa vepudu is the signature dish of Dakshin, and is highly recommended.
Even the non veg dishes available were the ambrosial preparations which included chicken-based kodi pulusu to the exotic nathu kodi roast, pan grilled to tangy perfection.
Dakshin was the finest destination for the people who love to relish the food of Andhra Pradesh .A large variety of food was available with the flavour of Andhra Pradesh. Other recipes from Andhra Pradesh that were in the list involved the Rayalseema speciality - kala koora, or chikkudu ginjala thalimpu laced in mustard in a spicy base. Even pulihora, bondalu and mamdikkai were in the hot list.
The delicious dessert dishes included the delicate fruity flavours of pandhla payasam, the wholesome ariselu or the bobbattlu, and of course, the aromatic pongal.
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Posted On : 20 Jan 09
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