A stroll by the beach and coming back to tuck into a scrumptious meal -- the recipe for the perfect weekend. If you are willing to let go of the beach and yet delight in a rich offering of seafood which combines tropical Indian flavours with creole influences, head to the Franco-Pondicherry food festival at Dakshin, ITC Kakatiya. The French influences stand out in the form of subtle flavours, married to liberal use of Indian spices to serve up the best of both the worlds.
The spiced up version of Bouillabaise, a provincial french fish stew won hands down as the best offering on the list for the subtle flavours. It is a wholesome serve with fish, crab and shrimps finished with a dash of coconut milk, which can fill in as a main course on a monsoon day. The entree of prawns friend in a garlic-flavoured batter is in sharp contrast to the mildly flavoured soup and puts the taste buds on an alert.
For all the Francophiles, the Meen Elumicham Pazham roast which is essentially fresh Basa fish roasted in a banana leaf with lemon and whole spices is the toast. The whole spices of star anise and peppers give it the authentic Pondicherry touch. “Though the cuisine is essentially French, the use of whole spices is due to the Tamil influence to suit an Indian palate,” says junior sous chef Lakshit, overseeing the preparations for the festival.
The main course of hot steaming idiyappam or string hoppers made of rice fluor (for the uninitiated) substitutes rice and provides the perfect accompaniment to the steaming gravies and curries to soak up the goodness. For vegetarians, there are multiple options as well including an interesting take on the traditional poriyal, a Keerai curry with lentils. Do not miss out on the rich Vadumai Kurma filled with the goodness of almonds and the creole take on aubergine or brinjal, the Coq curry with its sweet and tangy tones.
Veering away from the sea, the Kozhi Thengai Paal or chicken stewed in a coconut milk based gravy is a delight for the soft chicken and the sinful gravy. The spiced lobster Langouste curry comes a close second for a fresh burst of spice. For the quintessential Hyderabadi, there is mutton mince cooked in a tamarind gravy which charters familiar tastes.
The offering for dessert is limited and might be a disappointment for those with a sweet tooth. However, the Baguette soaking in coconut milk and Puttarisi halwa which is rich without being cloying are the perfect finish to the meal. Wash down the gourmet experience with Vasantha Neer, or tender coconut water with lemon and honey.
The Franco-Pondicherian food festival will be on till August 31 at Dakshin, ITC Kakatiya for lunch and dinner. A meal for two costs around Rs 2500.