"YOU ARE WHAT YOU EAT" the philosophy behind Sattvik food. Mumbai based well known writer , culinary expert Gita Hari ji is in town to curate the "SATTVIK " food festival Novotel HICC.
Gita Hari ji being a Tamil Brahmin and a native of palakkad town on the borders of kerela and Tamil Nadu . The sattvik food curated by her has dishes from her native town. A few dishes which are secret recipe of her mother and mother in law are also part of the food promotions.
Onions and garlic are avoided . The emphasis is on the use of ghee and avoiding oil. Hence not many dishes are fried . They avoid ingredients that generate heat in the body. Asafoetida , coconut , Turmeric , herbs and Curry leaves are used for flavouring.. the use of dry fruit is also very minimal.
We started with pidi kozhukhattal - rice and grated coconut dumpling , steamed with Dall , mustard seeds and Curry leaves used for tadka.
Paniyaram and Vada with coconut and mint chutney were delicious.
Sundal which is prepared with different beans, Dall etc and a favourite offering to God's during poojas and kosambari salad - boiled moong Dall salad formed part of the salad menu.
Jackfruit and banana chips were munched over some healthy discussion about the cusine and it's distinctive flavours.
During the discussion Gita ji told us about a secret recipe which her mother in law mastered at. And we we're lucky that she has the same on the menu . Amma's potato curry . Mashed potatoes , potato Chunk and grated coconut form the base for it.
Mambazha pulissery - mango kadi was the favorite of all on the table . Mango pulp curry with mango and pumpkin pieces. A touch sweet but goes very well with hot steam rice.
No south Indian meal is complete without flavour rice and what better than puliyodharai(pulihora) .
Sambar and lemon rasam with steam rice were delicious.
Semiya with Rich flavour and aroma of saffron was the perfect dessert to end a scrumptious meal.
Sattvik food festival is part of the buffet at food exchange and available for lunch and dinner till 6th oct. It's a rotational menu priced at 1700/- for lunch and 1900/- for dinner
Gita Hari ji being a Tamil Brahmin and a native of palakkad town on the borders of kerela and Tamil Nadu . The sattvik food curated by her has dishes from her native town. A few dishes which are secret recipe of her mother and mother in law are also part of the food promotions.
Onions and garlic are avoided . The emphasis is on the use of ghee and avoiding oil. Hence not many dishes are fried . They avoid ingredients that generate heat in the body. Asafoetida , coconut , Turmeric , herbs and Curry leaves are used for flavouring.. the use of dry fruit is also very minimal.
We started with pidi kozhukhattal - rice and grated coconut dumpling , steamed with Dall , mustard seeds and Curry leaves used for tadka.
Paniyaram and Vada with coconut and mint chutney were delicious.
Sundal which is prepared with different beans, Dall etc and a favourite offering to God's during poojas and kosambari salad - boiled moong Dall salad formed part of the salad menu.
Jackfruit and banana chips were munched over some healthy discussion about the cusine and it's distinctive flavours.
During the discussion Gita ji told us about a secret recipe which her mother in law mastered at. And we we're lucky that she has the same on the menu . Amma's potato curry . Mashed potatoes , potato Chunk and grated coconut form the base for it.
Mambazha pulissery - mango kadi was the favorite of all on the table . Mango pulp curry with mango and pumpkin pieces. A touch sweet but goes very well with hot steam rice.
No south Indian meal is complete without flavour rice and what better than puliyodharai(pulihora) .
Sambar and lemon rasam with steam rice were delicious.
Semiya with Rich flavour and aroma of saffron was the perfect dessert to end a scrumptious meal.
Sattvik food festival is part of the buffet at food exchange and available for lunch and dinner till 6th oct. It's a rotational menu priced at 1700/- for lunch and 1900/- for dinner