The Westin Gurgaon, New Delhi intends to delight taste buds with a complexity of flavours inspired by Tiruchirappalli- the land of culture and traditions.
The thirteen day-long culinary symphony “Treasures of Trichy” will enliven the traditional and flavorful spirit of Tiruchirappalli, while spices and flavours from the region take centre stage at the all-day dining restaurant, Seasonal Tastes, in September.
The “Treasures of Trichy” food festival will witness a traditional showcase of delicacies with an elaborate menu celebrating the cuisine; curated by Chef Vijayakumar, who brings alive timeless authentic South Indian recipes from his homeland – the vibrant city of Tiruchirappalli. Lying along the banks of River Cauvery, this ancient city soaked in spirituality and history is full of diverse and rich flavorful treasures. He will be recreating simplistic yet heavenly homely recipes perfected and passed on by generations; recipes restricted to the homes in the interiors of the region and untapped by people outside of those places.
The cuisine here has been influenced by the various regimes that have ruled this area over the centuries and an amazing blend of fragrant spicy dishes has emerged from the melee. The majority of the dishes here are rice-based, with this locality being known as the rice bowl of Tamil Nadu. Aside from that, coconut also plays an important role in the cuisine of Trichy.
Speaking on the occasion, Chef Anurudh Khanna, Multi-Property Executive Chef for The Westin Gurgaon, New Delhi and The Westin Sohna Resort and Spa said “With its rich cultural heritage, the food from Tiruchirappalli is full of flavours that are a mélange of delicately balanced spices on your palate. The cuisine from this region is known for its aromatic, flavorful and sometimes spicy food. Chef Vijayakumar, born and brought up in Trichy – brings with him a deep understanding of the use of regionally differentiated ingredients and spices which will lend an authentic taste to the festival menu. He looks forward to crafting the perfect Trichy meal which will leave our guests spoilt for choice.”
The traditional non-vegetarian signature dishes at the festival will include Kozhi Malli Peralan (Chicken Coriander dry roast), Mutton Sukha (Mutton Roast), Meen Polichathu (Fish Fry), Eral Kal Varuval (Spicy Prawns), Kozhi Varuval (Fried Chicken Curry) and much more. For the vegetarian palate, there will be dishes like Vazhaipoo Vadai (Banana Flower & Lentil Vada), Urlai Roast (Marinated Baby Potatoes Dry roasted), Enni Kathirikkai (Eggplant Curry), Maravali Masiyal (Tapioca Masala), Paal Katti Melagu (Paneer Curry) etc.; accompanied by steaming fluffy Idlis, Lemon rice along with live Kal Dosa counter.
Flavour packed Vellarikka (cucumber), Beetroot and Vendakal (Okra) pachadis will add a zesty punch to the palate. The traditional Seviyaan Payasam and rich Rava Kesari will be a befitting end to the meal.
This festival promises an unmatched experience of delving into the gastronomic delights that Tiruchirappalli has to offer.
Read More: Food Voyager
