Hotel Prestige brings the taste of Kuttanad to Tulunadu | Till 19th July, 2017

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Kerala has always been an integral part of Mangalore through the years, being just 30 Kms away from Mangalore we have so many similarities.

Food is also another quintessential part. Most of us have tried the regular and common Keralite delicacies but few have ventured beyond.

This is exactly what Simbly South at Hotel Prestige had in mind. They wanted to bring to Mangaloreans something they probably had not tried before (food wise). This came to the brainstorming of the Kuttanad Food Festival at Simbly South!

For those of you who don’t know (most of us), Kuttanad is a region covering the Alappuzha and Kottayam Districts, in the state of Kerala well known for its vast paddy fields and geographical peculiarities.

The region has the lowest altitude in India, and is one of the few places in the world where farming is carried around 1.2 to 3.0 meters (4 to 10 ft) below sea level. Kuttanad is historically important in the ancient history of South India and is the major rice producer in the state. Farmers of Kuttanad are famous for Biosaline Farming.

The other Major specialty here is that the localities are very proud of their produce and make sure that all the ingredients that go into their cuisine are strictly locally sourced.

We decided to call a few of Mangalore’s well known foodies and have them taste these delicacies over dinner with us.

The below recommendations are amongst our general consensus:

Malli Kozhi

A finger lickin’ good dry chicken masala with a minimalistic approach and just a few ingredients in play! Coriander and garlic rule the roost here. Very satisfying.

Kuttanad Mutta Roast

One of the finest egg roast we have ever had. The flavours just blend in so well with the masalas and this dish is a class apart. We guarantee you have never had an egg roast this good

Kari Meen Polichatu

Karimeen Pollichathu is a ‘star’ dish very popular in the region Native to Allepey, this Kuttanadan fish preparation is unique and interesting. Cleaned Pearl spot fish or Karimeen is marinated with a blend of rich spicy masalas and baked in a banana leaf. A favorite delicacy that always makes you crave for more.

Kuttunad Mappas ( Mutton ) with Appam

Another gem from this region, Mutton cooked in a open pan slowly for hours, so that the juices from the meat and gravy cook together to perfection. Goes perfectly with fresh Appam.

Meen Manga Curry ( Prawn ) With Puttu

The combination of the sourness from raw mango, sweetness from the coconut milk and the spiciness from chili powder. This is a deadly flavour base to cook the prawns in. The curry is rested for a while, so that the prawns absorbs the wonderful flavours. Best had with Puttu!

Meen Vatichathu with Kappa

This mouth-watering fish curry is prepared in an earthen pot or ‘manchatti’ which makes it more flavorful.  The spice and fresh fish combine to give you a blast of flavour! This one goes best with Kappa (tapioca mash)

Manga Pradhaman

Now, who doesn’t like Mango and who doesn’t like dessert. Isn’t that a killer combo then ? Manga Pradhaman/Mango pudding is made exclusively with Jaggery and coconut milk .It is irresistible! A perfect end to your exotic meal!

This fest is a Ultimate Superbowl for all the spice lovers. Incase you don’t like your food spicy be sure to intimate them in advance.

The Kuttanad Festival is on till the 19th June,2017  at Simbly South and we know you are not going to miss it!

Stay Hungry! Stay Happy!

 


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