If you are an avid follower of our write ups, you would have read our previous blog which spoke about the exquisite and high quotient good food served at Seasonal Tastes, The Westin Kolkata.
This month they are back with an eventful food fest – Malgudi Diaries! At first glance, my mind took a jet drive to Malgudi Days, but on re-reading the invite, I focused on the word “Diaries.”
Chef Dinesh Kumar of Chennai (Sous Chef at Courtyard by Marriott, Chennai) has brought with him a decade of expertise in South Indian cuisine, and ensures that only the best makes it to the table. His culinary journey began in 2005, he has worked in premiere properties across Coimbatore, Bangalore and Karur, and joined the Marriott family in 2015. His passion lies in South Indian cuisine, however he is also well-versed in North- Indian and Chinese cuisine also.
The specially curated menu brings to your table the likes of numerous vegetarian and non-vegetarian options of dishes alongside made to order varieties. The list of dishes to watch out for is endless in this menu.
To begin with, try out the ‘Paruppu Malli Rasam’, ‘Pineapple Rasam’, ‘Naatu Kozhi Rasam’ and ‘Mutton Milagu Rasam’ from among the soups. Among the starters, two vegetarian and two non-vegetarian options will be available to guests. Gorge on dishes like, ‘Mushroom Pepper Fry’, ‘Mini Fried Idli’, ‘Masala Bonda’, ‘Chinna Vengaya Rawa Pakoda’ among the vegetarian options and ‘Karaikudi Fried Chicken’, ‘Mutton Coconut Fry’, ‘Chettinadu Fish Fry’, ‘Mutton Sukka’ among the non-veg options. Guests should watch for dishes such as ‘Kalan Pattani Chettinadu’, ‘Puthupatti Bonda Morru Kozhambu’, ‘Maangai Puzhi Curry’, ‘Chicken Chettinad’, ‘Manga Meen Kozhambu’, ‘Madhurai Mutton Curry’ in the main course. Apart from this the live-stations will serve varieties of dosas and appams and a Biryani station will be set up offering assorted kinds of Biryanis.
End the meal with desserts like ‘Mysore Pak’, ‘Semiya Payasam’, ‘Paruppu Poli’, ‘Sakkarai Pongal’ etc. all the way from the South.
To make the meet interesting, our Westin Kolkata Team and our Communications 2.0 team brainstormed the idea of a cook-off! We were divided into teams of 3. Total number of teams – four. Chef Dinesh demonstrated two dishes infront of us, and our task was to replicate them!
Dish 1 – Manga Pattani Sundal (Dry Coconut and Peas Salad)
Dish 2 – Karuveppilaikozi (Curry Leaves Chicken)
We were given a time frame of 30 minutes to cook these two dishes! It was a fun competition, where we added our touches to the dishes. The Chef was impressed with Team 4’s dishes, and they were declared as winners!
The cook off ended with a fun meal!
Let’s take a look at one such recipe so that you can initiate the same in the comforts of your home to beat this season!
Manga Pattani Sundal (Coconut Peas Salad)
- 100 gm White peas
- 30 gm Onion (chopped)
- 10 gms green chilli chopped
- 10 gm coriander leaves chopped
- 20 gm raw mango chopped
- 10 gm carrot grated
- 1 dash lemon juice
- 20 gms coconut grated
- 5 gm curry leaves
Method
Soak the peas, and boil till well cooked. In a bowl, mix all the ingredients, check seasoning. Place in a serving dish with coconut, coriander and carrot.
When: Seasonal Tastes, from 19th – 29th April 2018.
Where: The Westin Kolkata Rajarhat Address: Plot No. CBD/2, Action Area – II, New Town, Kolkata, West Bengal 700156 For Reservations: 033 4037 1234 Dates: 19th – 29th April 2018
Timing: Dinner: 7:30 pm – 11:00 pm
Prices: INR 1399 plus applicable taxes
Photographs: Communications 2.0 and Swarnava Mukherjee Photography
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