Café on 3 is on the 3rd floor of hotel Holiday Inn in Mayur Vihar. These days they have special South Indian food promotion. Dakshin restaurant is not just associated with ITC. In fact, it started 28 years back in Chennai park Sheraton which is now Crowne Plaza. Head chef, Prabhakaran has been called from there for this food festival Dakshin Dwar. Chef Prabhakaran, the head chef of the iconic Dakshin in Chennai, would like to invite you to a specially curated South Indian culinary journey at Cafe on 3, Holiday Inn Mayur Vihar Noida.Dakshin Dwar opens at Café on 3, after glorifying the culinary traditions of the six South Indian states for 25 years in the heart of Chennai. The best of the legendary flavours from the restaurant will be showcased at the Holiday Inn Mayur Vihar.
The cuisine and concept of this food promotion are All South Indian states. Being a cafe, in the buffet, there is also regular stuff from North India but it is majorly South Indian states- 6 different cuisines. Kerala, Telangana, Andhra, Karnataka, Tamil Nadu and even Pondicherry. There are Chettinad specials also. There are 2 live counters- Dosa and Appam. Seeing someone do it is special.
We started with banana dosa with 4 different signature chutneys-Pineapple, tamarind beetroot and spicy tomato. So there is fruit, vegetable and tamarind. The First thing served is the heaviest food to drowse hunger with heavy food. It is like offering to God. Then soup is served. Starters are served at the table and then you take the buffet. Different spices- including Chettinad spices were used- 18 spices
different red chillies- byadaga chilli from Karnataka. Some food was prepared in gingelly oil which is very healthy sesame seed oil. Deserts were made of jaggery instead of sugar. Other oils used were peanut oil, coconut oil, etc. Pondicherry food is less spicy- lobsters in malai curry. Mix vegetable curry without spice and no chilli. They are mostly grilled.It was nice to get intricacies of food. Other things we tasted and tried was
Fish Fries.
Varappu vada- banana flour. Chana dal vada
veg and non-veg. kothu paratha.
Normally would not have this much variety of South Indian cuisine. So this food festival is something you must try.
Each variety made with different masalas and had different flavours. The flavours were of pepper, ginger, coconut, etc. It was a balanced meal.
Meen pollichathu
Vazhapoo vada
Lady fish fry
Murungai rasam
Kodi Uluvacharu
Appam with pachakari stew stew
Appam with kozhi stew
Kothu paratha with veg
Kothu paratha non veg salna
KariveppilIai poondu kuzhambu
Motchai masala
Tomato pappu
Puliotharai
Vennai mamsam
Kori rasa
Lamb kheema choru
Thanjavour meen kuzhambu
In desserts were tried:
Lychee payasam
Ada pradhaman
Badam halwa
No comments:
Post a Comment