Take a trip down South with a culinary extravaganza! Crowne Plaza New Delhi Rohini, brings in a delightful feast with their Dakshin Food Festival, at Mosaic, their all day dining restaurant. The buffet spread focuses on presenting delicacies infused with aromatic spices from the coastal regions and rain forests. Dakshin Food Festival exhibits the cuisines of the South Indian states of Telangana, Andhra Pradesh, Tamil Nadu, Kerala and Karnataka. The 17 days festival will showcase variety of food from across the coasts of South India. The region is popular for its spices and flavours. A wide variety of specialties from Karnataka, Andhra Pradesh, Tamil Nadu and Kerala will be served to it diners from August 11th to August 27th.
Food Talks at Dakshin Food Festival
Team Salt and Sandals visited Mosaic to try the latest offerings during the “Dakshin Food Festival”. We present to you our top five picks from their cyclic festival menu.
1. Appam with Stew
Appam is a pancake mad with fermented rice batter and coconut milk. On other hand the vegetable stew aka ‘Ishtu’ is traditional Kerala style dish served with Appam. … One of the best Kerala style vegetarian dish that is healthy, easy to make and outright delicious. The white stew accompanying it is the best way to try the flaky appam with. The combination is a hot favourite breakfast fare in Kerala.
2. Chicken 65
Originated from Buhari restaurant in Chennai. This is the sort of dish that can set your mouth on fire, make your heart beat faster and kick the usual bread-coated fried chicken to the curb. It’s deep-fried (of course), with this crazy saltiness and crunchiness to it, and punchy flavours of curry leaves, ginger, garlic, chillies and all the ingredients that make a happy Indian dish. Chicken 65 is a classic, and a classic deserves special mention in our list.
3. Rassa Omelette
Rassa omelette, is a snack and street food in Goan cuisine. Ros means “gravy” in Konkani. It is a spicy gravy of either chicken or chickpeas, which is often similar to xacuti which is commonly seen in the Goan Catholic style of cooking. If it is not a xacuti then it is probably a spicy gravy consisting of onions, curry leaves, black mustard seeds, scraped coconut and spices mostly prepared by Goan Hindus. Ingredients such as mushrooms or cauliflower are also commonly used. The omelette contains eggs, herbs, finely chopped green chili peppers, onions (or shallots), finely chopped fresh green coriander and salt, with many variations.
4. Payasam
Kheer, payasam, payesh or payasa, these are the many regional varieties of the same dessert. In Kerala, Payasam gets a dedicated space in the traditional thali during festivals like Onam or during the traditional Malayalam feast popularly known as Sadhya. In Tamil Nadu, payasam is served during most festivals like Gokulashtami and others. Traditional payasam includes ingredients like jaggery and coconut milk over sugar and dairy milk that is used predominantly in the North Indian variants.
5. Malabar Paratha
The great ‘Malabar Parotta’ or ‘Barota’ is a thing of immense joy. Distinct from its North Indian cousin (the Lachcha Parantha) and closer to its Malay counterpart, the Roti Cannai, a good Malabar Paratha is flaky yet fluffy, crisp yet soft. Having gorged myself sick on many of these, I can tell you that this unleavened flatbread is the perfect accompaniment to many a dish. These flaky thin layers will trap coconutty curries like Chicken Chettinad and rich meaty stews or provide the perfectly delicious crisp-soft cover for enveloping deep, dark, South Indian stir-fries. You know the ones that are abundant with caramelised shallots, pepper and curry leaves.
Quick Facts
NAME : Dakshin Food Festival @ Crowne Plaza New Delhi Rohini
DATE : 11th – 27th August, 2017
VENUE : Mosaic, Crowne Plaza New Delhi Rohini
TIME: Lunch – 12:30p.m. To 3:30p.m.
Dinner- 7:00p.m. To 11:00p.m.
PRICE : Lunch Buffet- 1349/- + Taxes
Dinner Buffet- 1699/- + Taxes
Sunday Brunch – 1425/- + Taxes
Saturday & Sunday Dinner Buffet – 1849/- + Taxes
