Lip-smacking Platters of Andhra Pradesh at Andhra Food Festival Organized by Courtyard by Marriott
Guest Author: Naresh Dudani
The hot, tasty, and spicy cuisines of Andhra Pradesh were brought to Ahmedabad city at an exclusive “Andhra Food Festival”, which began on June 20 and concludes on July 3. The festival is being organized by Courtyard by Marriott, Ahmedabad.
Chef Satish Chirapa hailing from the Seemandra region of Andhra Pradesh is perfecting the in-house cuisines, served at the festival. The regional variants of Telugu cooking culture are being dished out to the food lovers of the city. These include Mireyalu Bendakaya, a dish that mingles pepper and okra, Guntur Mamsam, Pullihara Rice, Nilagire Mutton, Munakada Mamsam, Kothimera Chicken, Nellore Chapala Pulusu and Karevapaku Chicken.
Chirapa, an experienced Chef in southern cuisines, who has recently joined Courtyard by Marriott, said: “Andhra cuisine is diverse and it is interesting to note, how tastes differ from one zone to another, as one traverses through Telangana, Rayalaseema and coastal locations. The food lovers, looking for hot and spicy dishes with a twist, will find these at this festival. We have tried to keep the dishes as authentic as possible and used chilies, tamarind, asafoetida, red sorrels leaves, to jack up the spicy flavor.”
Courtyard by Marriott has added an extra touch to the festival by keeping the decor in tune and creating a mini-Andhra in the city. Mr. Gaurav Apte, the General Manager, Courtyard by Marriott; says the Andhra Food Festival has been organized as part of the hotel’s quest to bring in the regional flavors to the city. “Last year, we had hosted the Marathi Food Festival and earlier this year, we had explored the Street Food Culture across the World; and we hope to continue this trend in future also”, he adds. The festival is on until July 3, 7.30 pm to 11.30 pm and the cost for 2 persons is Rs. 2,400.
It was, indeed, an unforgettable experience to taste various dishes, in the diversity of gravies.
The authentic vegetarian dishes like Artikaya thallimpu (raw banana dish), Vekaya bhandakaya vepudu (potato & okra), munakada pullusu (drumstick), beetroot rasam and karivepaku rice were really awesome.
In an exclusive chat with the Chef, we came to know about all the nitty-gritties of the Andhra cuisine. The hard work, the passion, and the dedication with which each dish is prepared, speak of buoyance. As for the food is concerned, it was a great combination of spices – neither too spicy nor too bland. The spread of 10 exotic dishes, every spec of it gave us a traditional Andhra feel.
A truly commendable job by Courtyard by Marriot to bring the regional flavors in Ahmedabad.
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