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Going back to Pandyan era

Published: 09th November 2013 11:42 AM  |   Last Updated: 09th November 2013 11:42 AM   |  A+A-

Reminisce the forgotten classics of the Pandyan era and lose yourself in the spices, aromas and culinary traditions of the great Pandyan Dynasty for lunch and dinner at Trident Cochin, Willingdon Island. Those who want to explore the cuisine can go for ‘Vazhapoo varuval’ (banana flowers are fried with hing and rice flour), ‘Tulsi vada’ (fried lentil and basil dumplings), ‘Ellu Kozhi varuval’, ‘Eeral milagu masala’ (liver tossed with crushed pepper) ‘Karuveppilai yera’ (prawns marinated with curry leaves and grilled), ‘Vertilai Kozhi’ (chicken cooked with betel leaves) from the appetizers platter. For main course in the vegetarian platter, the much sought-after delicacies are ‘Murunghakai urulai kozhambu’ (drumsticks and potato cooked with chef’s special kozhambu masala), ‘kovakkai karapodi thooval’, (tindli tossed with tempering) and ‘Keerai poondu masiyal’ (local spinach cooked with garlic and lentil) to name a few. In the non-veg platter one can have the lip-smacking ‘Kumari meen kozhambu’ (fish cooked in spicy tamarind curry), ‘Yera thokku’ (prawn curry with pickling spices), ‘Natha kadaiyar nandu masala’ (crab stir-fried with pepper, coriander and red chilli), ‘Karur mutton kozhambu’ (lamb cooked with coconut, fennel and red chilli), ‘Karuveppilai kozhi kozhambu’ (curry leaves flavoured chicken curry) and ‘Yera milagu peratal’ (spicy prawn preparation). In the desserts section one can savour ‘Elaneer payasam’, ‘Rawa urundai’ and ‘Sushyam’. The festival be on till November 25 for lunch and dinner.

 



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