‘Namma Ooru Saapaad’ is a Food Festival organized by The Park, Chennai. To Bring out The Traditional cuisine Back from the roots to the Tables without adding any new twist to the taste or dish and to keep the essence of the culture through Food. I have been Invited To try the Festival Menu which has been curated by the Masterchefs of 601.
To Pull out a Extravagant Menu, There has to be a lot of Knowledge about the Food,Culture, Importantly Love For the South Indian Cuisine and there cannot be a better person Than the Chef who Hails from The Ancient City ,Madurai.As soon we arrived The Chef gave us a brief about the festival and special menu which they Have curated and Then Straight to the Plate.
This is one of the Traditional dish made on festivals and special occasions in any south indian home, Loved the concept that they used Poovarasam Leaves for Steaming which are rarely used. The Kozhukattai was soft outside which was not flaky and the Poornam inside was rightly sweetened.
KARANDI OMELETTE FILLED WITH KOZHI SUKKA
Firstly the cutlery used for this dish was Out of the box, Paniyaram vessel was used as the plate to serve the dish. chicken Sukka has been coated in omelette and cooked in the steamer pan. the sukka was burst of flavours while the egg coating was delicious.
My fav snack ! Meat balls are Deep fried with some spicy masala , another dish which got back my childhood days at my Grandma’s place. Loved the stuffing of masala and meat which were at right proportions. #justlikehomefood
MAIN COURSE :
PALKATTI CHETTINAD, PODI KAL DOSAI
If there is a Menu curated for Namma Ooru Sapadu, Then there has to be Kal Dosai. Most of the South Indians love Dosai not because it’s our staple food but also the fact it can be eaten with any side dish from sugar & Ghee to Spicy Chettinad Chicken Curry. I have Not eaten a veg Gravy for Kal Dosai other than Chutney’s or Sambhar so I was Excited To try The Paalkatti Chettinad Gravy (Paneer Chettinad ). It was like a Spice war between the Gravy and the Kal Dosai. we have been Told by the Chef that The Gravy was made out of 15 Masalas, isn’t Amazing? Everything about the dish Was Perfect and Delicious. It is definitely a spicy dish but you can ask the chef to make the Dosa to have less Podi, but What’s the fun if there is Less Podi in Kal Dosai?
DUBERA IDLY WITH BOTI KOZHAMBU
Why is the Idli plate Steamer is on the Table? Well That’s how they serve the Authentic Dish in a Idli Steamer plate to get the essence of the cuisine. Presentation was thoughtful and the idea of Making idli’s in Dubara is like in any other South Indian Home. Myself not attracted to Idlis since i eat them everyday ,but the Lamb curry is the star of the dish which was super intense in taste and absolutely village delicacy.
VEECHU PAROTTA WITH KOZHI SALNA, NAATU KOZHI KALAKKI
Who doesn’t love Parotta ? This was the much awaited main course for the day.Parotta is a signature South indian Dish and A visit to the South Indian states is incomplete without a meal of parotta. The Veechu Parotta was Thin and crispy , kalakki is prepared using Country Eggs which was different and Good, The Salna was yummy and a perfect combination for parotta.My friend told me that she can just drink the salna alone . #Thatdelicious
DESSERT : இனிப்பு
Save the best for the last is not only a quote it becomes real when you experience it. After a sumptuous meal we waited for our last yet the best surprise ‘ILANEER PAYASAM’ which was served to us in a Brass Tumbler, the way it used to be served to the guests in down South, authentic way. It tasted Heavily, the Consistency was set perfectly and I get to taste the Coconut Milk, Tender Coconut water, Javvarusi (Sago) and Milkmaid. It was Light and subtle taste just the way i like. The Chef even told us how it can be made at home if you have the patience for the consistency to sit for 2 hours. #PerfectDelight
Friendly and smooth .Since it’s a constructed Menu ,The Staff knew the order of dishes to be served and Even explained us about each dish . The chef kept us on loop with getting feedbacks of each and every dish and also letting us know about the authenticity of it.
BOILING TO DOWN :
This Festival definitely brings backs all our childhood memories spent in our native or Grandma’s Cooking which We missing now. Tradition always has a place when it comes to Food and goes way back in time. This Festival exhibited the best possible way to bring out the traditional food dishes in south India, which have been forgotten. I personally Loved it.
Festival : NAMA OORU SAPADU
Date :30Th January to 10Th February.
Place : 601,The Park
Happy Eating !:)