A plate of legends
6 March 2014 4:36 AM IST
While Dakshin serves up some incredible recipes, sometimes they also leave you wanting for more with their festivals. The recently concluded Mudaliar fest was one of them.
Mudaliar dishes are garnished with legends and folktales they say. 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 in the royal menu. Today, the cuisine has evolved in varied ways to suit local taste buds. Despite the fact that the cuisine has become a medley of different gastronomical genres, there are still some ingredients that have survived.
We started with the Vazhaipoo Thattai (a vada of banana flower and Bengal gram) and Karnakezhangu Vadai (vadas made of yam, coconut, green chillies and aniseed). The Raal Varuval (grilled masala fried prawns) delectably reaches out to the carnivore in you while the Chuppal Kari (mutton coocked with capsicum, onion and spices) is a surprise package that blends tastes from the south and the north (that we are more used to). The Kozhi Chops Masala (chicken leg cooked in a masala of shallots, peppercorns and cumin) was also a burst of flavours to the palette. However, do try the Kathirikai Chops (brinjals cooked with onion, tomato, peppercorns and coconut) and the Vendhi Keerai Perattal (fenugreek leaves cooked with urad dal, green chilli and tempered mustard) - perfect for the vegetarians but a must for the non vegetarians too - they are perfect! And for the fish lovers there was a lovely Nei Meen Kazhambu (Seer fish). The dishes went like magic with the fresh appams but one could also try the malabar paranthas that Dakshin prepares so well. There was also the Thengai Pal Sadam (rice cooked in coconut milk and spices). We loved the Casa Casa Halwa (poppy seed halwa) which rounded it all off so well.
Some of the Medaliar dishes are available as a part of the regular Dakshin menu so do ask them about it when you dine there next. Our verdict - we loved it, as always!
Mudaliar dishes are garnished with legends and folktales they say. 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 in the royal menu. Today, the cuisine has evolved in varied ways to suit local taste buds. Despite the fact that the cuisine has become a medley of different gastronomical genres, there are still some ingredients that have survived.
We started with the Vazhaipoo Thattai (a vada of banana flower and Bengal gram) and Karnakezhangu Vadai (vadas made of yam, coconut, green chillies and aniseed). The Raal Varuval (grilled masala fried prawns) delectably reaches out to the carnivore in you while the Chuppal Kari (mutton coocked with capsicum, onion and spices) is a surprise package that blends tastes from the south and the north (that we are more used to). The Kozhi Chops Masala (chicken leg cooked in a masala of shallots, peppercorns and cumin) was also a burst of flavours to the palette. However, do try the Kathirikai Chops (brinjals cooked with onion, tomato, peppercorns and coconut) and the Vendhi Keerai Perattal (fenugreek leaves cooked with urad dal, green chilli and tempered mustard) - perfect for the vegetarians but a must for the non vegetarians too - they are perfect! And for the fish lovers there was a lovely Nei Meen Kazhambu (Seer fish). The dishes went like magic with the fresh appams but one could also try the malabar paranthas that Dakshin prepares so well. There was also the Thengai Pal Sadam (rice cooked in coconut milk and spices). We loved the Casa Casa Halwa (poppy seed halwa) which rounded it all off so well.
Some of the Medaliar dishes are available as a part of the regular Dakshin menu so do ask them about it when you dine there next. Our verdict - we loved it, as always!
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