Culinary flavours of South India with Chef Mahesh Naik

Vaishali Dar Aug 27, 2018

MANGALOREAN CUISINE originates from the Tulu Nadu region of India and is popular because of its distinct spicy flavours in fresh coconut.

The legendary Yellow Brick Road at Vivanta by Taj Ambassador, for the first time, has brought the special coastal cuisine to the capital. Introducing the cuisine is the Master Chef Mahesh Naik, specially flown in from The Gateway Hotel in Mangalore, for a 10-day celebration (24th August till 2nd Sept). Chef Mahesh and a team of experts lead by Chef Sanjeev Chopra dish out an array of delicacies offering both veg and nonveg dishes.

We recommend: Masala Majjigae (Butter milk spiced with ginger and curry leaves), Kokam rasam, Bhendi podi (Crunchy Okra bites), Chicken ghee roast (Morsels of chicken cooked with spices and simmered in clarified butter) Anjal (Mangalorean fish tawa fried), Patlakodu uppu kari (Snake gourd and coconut stir fry tempered with mustard seeds and fresh coconut), Kori gassi (Traditional bunt style curry with home spices) out of the menu.

Kori Gassi, a coconut-based curry blended in different aromatic spices, is quite unique to Mangalorean cultural and heritage. Since coconut forms an important ingredient in Mangalorean cuisine, most dishes are savoured with curry leaves. Chicken Ghee Roast is a superb delicacy that is tangy and roasted in ghee and spices. Served as an appetizer, this can be paired with Neer Dosa (Rice & Coconut Crepe).

Speaking at the launch event, Vikas Parimoo, General Manager, Vivanta by Taj Ambassador said, “It has been our endeavour to offer world-class experiences to our guests and we are delighted to celebrate the cuisine and culture of Mangalorean cuisine along with Master Chef Mahesh Naik at the multi-cuisine fine dining restaurant.”