New Delhi – Tamasha brings you a wholesome dining experience this summer with talented chefs from Kerala. This one-of-a-kind festival will introduce you to the rich culture of Kerala through exciting appetizers such as Kozhi fried chicken porichathu Travancore and plump prawns chemmeen ularthu kizhi baked in banana leaves, which will be available from 8 to April 17 at Tamasha, Connaught Place.
This festival in Tamasha incorporates the culture of Kerala by serving vegetarian, chicken and lamb specialties such as Prawn Vallakaran Chatti Curry, which is prawns cooked fisherman style with spices and served in a traditional pot in terracotta ‘chatti’, or the soft and savory Moilee served with an option of fish or prawns. Savor the authentic flavors of famous Kerala Kozhi Mutta Roast and Egg Roast, which are served with lacy appam rice and will make you feel like you are in Kerala!
Curried Banana Leaf Fish and Roast Chicken Wing
Enjoy Kerala’s signature seafood platter for two, which includes kariveppilla fish finger, Tawa grilled fish, fried squid, peera mussels and prawns. Classic Thalasseri biryanis and crispy flaky Malabar parathas served with fish sauce and rice are must-orders not to be missed.
Jaideep Singh Anand and Gundeep Singh Anand, Founders of Tamasha, said, “At Tamasha, our goal is to create authentic dining experiences for everyone. We are delighted to host this food festival which introduces everyone to the diverse culture of Kerala. We look forward to creating many such new experiences and experimenting with interesting culinary ideas. ”
Kalonji mutton skewers
Their must-have festival delicacies include Curried Banana Leaf Fish, Malabari Kuruma Chicken, Kalonji Mutton Skewers, Roast Chicken Wings, and don’t forget to grab a dessert on your platter to end the food festival on a sweet note; their best dessert was the Tender Coconut Pudding, which will make you fall in love with coconut.
Tamasha’s aim with this festival is to showcase the rich culinary culture of Kerala, making it an ideal destination for adventurous gastronomic experiences. (IANS)