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'Kerala Utsav' in true Malayalee style
`Sus swagatam' was hanging on their lips, and that was how the patrons were greeted at the recently concluded Kerala food festival at Green Park. The hotel played a perfect host with its entire staff members in traditional attire and the ambience was also made up to give you the feel of the God's Own Country.
`Pookalam' the traditional floral arrangement adorned the stage with metal lamps on both sides embellishing it. The entrance was lit by a big `velleku' the ethnic temple lamp and soft Malayalam classical music soothed the ears. To add to the rich tradition of the State a variety cuisine was spread for the gourmets of Vizag.
The utsav allowed one to peep into a complete Kerala meal with a variety of vegetarian and non- vegetarian dishes.
Among the various specialties served were Aviyal, Olan, Erissery, Theeyal, Rasam, Vellappam, Pavaka Pittla, Vazhakka Thoran in vegetarian and Kozhierchi chicken, Malabar meen fish curry, Attierchi mutton thoran in non-vegetarian.
No Kerala meal is complete without the tongue-tickling chips made from Malabar plantains, jackfruit and the variety of `payasams'.
The festival was further given a traditional touch with a scintillating performance of Mohiniattam by local artistes.
S.B
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