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Mudaliar Fest at Dakshin (21 February- 2 March) - Mudaliar dishes are garnished with legends and folktales. As the tale goes, this rustic peasant cuisine from the northern part of Tamil Nadu first shot to limelight in the 5th century. A Chola prince put a few dishes onto the royal menu.

Today, the cuisine has evolved in varied ways to suit local taste buds in places to which members of the community migrated.

Despite the fact that the cuisine has become a medley of different gastronomical genres, there are still some ingredients that have survived in their original form down the ages.

Celebrate Holi (16-17 March) with colours of culinary creativity as Baywatch presentsan array of traditional and inventive delights.

Get a taste of Thailand at Grace of Thailand - at Pan Asian (7 to 16 March). Enter a world of complex flavours blended beautifully into a harmonious richness, bursting with incredible textures.

Dehlavi - at Baywatch (from 21 to 30 March) will give you a fascinating mix of traditions, geography, culture and community influences that have partaken to lend their own intrinsic stamp: The Mughals after their many invasions, the hardy Punjabis after Indian partition and settlement, the Kayasthas and their peppery flavours, the Vaishyas and the Marwaris with their rugged aromas. The myriad blend of spices, aromatic infusions, base ingredients and staples juxtapose with earthy relish in the vast array that’s Dehlavi cuisine.

Mark the dates  and book yourselves a table soon!
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