Tamil Nadu

Of curious guests and culinary ride

KARUR: Indian food is diverse, delicious and delectable, pleasing to the senses and tingling the taste buds. The food reflects the ethos and culture of the region from which it originates. It is habitual that Indian food items are demarcated North and South. But the savour and preparations vary from region to region.

The cuisine of the West Coast is custom select and cooked ingredients including a liberal helping of herbs, spices and condiments. The taste and flavour of the West Coast regional dishes vary with thrill across the region.

Hotel Residency here recently organised ``The Culinary Ride on the West Coast” a food fest marked exclusively for the favour of the dishes from that region and it attracted a large number of curious guests. The festival began on September 10 and ended on Sunday with a special buffet offering a selection of vegetarian and non-vegetarian dishes.

The Goan and Mumbai combination has its exclusive non-vegetarian mouthwatering dishes such as Murgh Xacutie, Prawn Balchoa, Goan Fish curry, Kolhapuri Chicken, Fish and Mutton Rassa, Nawabi Biriyani.

The vegetarian segment consisted of a alluring items such as Kolhapuri vegetable, Vaangi Batata Masala, Varan, and Sprouted Channa Usal with special rice item and the famous Pav Bhajji. The finishing touch of desserts included Bebinca, Dodal, Doodhachi Kheer with exciting follow-ups like Motichur Ladoo, Basundi and Kaju Kathili. The Mangalorean section had a wide range of items such as Mysore Fish Curry, Mangalorean Chicken Curry, Kori Ghassi, Kori Sukka, Hassan Muttai and Raichur Kozhi Curry for the non-vegetarian part and Mangalorean Avial, Ambar, Badena Ka Palya, Udipi Sambar, Bisi Bela Huliyana, Baghrey Ka Kajari, Kaaikari Kadambam, Rasakai and Mysore Thakkali Kootu for the vegetarian part, according to Resident Manager of The Residency, Karur, R. Jayaraman.

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