|
|
|
You can get e-magazine links on WhatsApp. Click here
|
|
|
|
|
|
ITC Royal Bengal organises Circar Ruchulu from Jan 8 to 17 at Grand Market Pavilion
|
|
Wednesday, 13 January, 2021, 08 : 00 AM [IST]
|
|
Our Bureau, Bengaluru
|
ITC Royal Bengal organises an event to savour the varied flavours of the ‘Northern Circars’ at Grand Market Pavilion. The event is being held from January 8 to 17, 2021, under the aegis of ‘Kitchens of India’.
The Northern Circars was a former division of British India’s Madras Presidency, which consisted of a narrow slip of territory lying along the western side of the Bay of Bengal. The region corresponds in the main to the coastal Andhra region of Andhra Pradesh, including the districts of Krishna, East and West Godavari, Vishakhapatnam, Vizayanagaram, Srikakulam, Prakasam and Guntur, as well as Gajapati and Ganjam districts of Odisha. The Northern Circars were governed as part of Madras Presidency until India's independence in 1947, after which the presidency became India's Madras State.
The food is unique because of local produce, especially the chillies. The chillies produced in this region are many and different from place to place with varied flavours and taste. Each chilli lends a different taste. Mangalagiri chilli for ‘curries’ and Pottu Mirapakai for ‘thokkus’ (pickle).
The event is presented by chef Praveen Anand, executive chef of South Indian cuisine at ITC Hotels with delicacies such as Pesara Punukulu (Crispy Moong Dal Chunks Served with Ridge gourd Chutney), Karjam Vepudu, (Pepper Tossed Mutton Liver) Bangala Dumpa, Masala Koora (Potatoes Tossed with Chilli and kopra) Kakarakaya Vepudu (Bitter gourd Crisps with Onion, Garlic and Chilly) Beerakaya Paalu (Ridge gourd Slow Cooked in Cow’s Milk with Spices) Palakoora Pappu Spinach and Lentil cooked together, tempered with Mustard and Cumin, Podi Chapa (Masala Coated Pan Fried Beckti Fillets), Menthi Koora Royyalu (Prawn and Fenugreek Leaves Combination with Ethnic Spices), Palletoor iKodi Koora (Village Style Chicken Curry with drumsticks) and Veta Pandi Vepudu (Ethnic Pork Roast), Bellam Garelu (Fried Lentil Dumplings Steeped in Jaggery Syrup) and Gassala Payasam (Poppy Seed Kheer) to name a few.
Tejinder Singh, area manager, East ITC Hotels and cluster general manager, ITC Royal Bengal and ITC Sonar, said, “We are delighted to present Circar Ruchulu, the unique flavours of the Northern Circars, part of the erstwhile Madras Presidency, researched and presented by Chef Praveen Anand whose lifelong passion is to retrieve and revive lost recipes of Southern India. The local produce and the varieties of chilies of the region imparts diverse flavours to age-old authentic recipes. This is a part of ITC Hotels Kitchens of India series where we showcase India’s wealth of unique, forgotten, undiscovered and regal cuisine in keeping with our ethos of Responsible Luxury.”
The promotion is a part of the Dinner Buffet (7:30pm to 11pm) at Grand Market Pavilion at ITC Royal Bengal from January 8 to 17, 2021. From Monday to Thursday for Rs 1,600 plus taxes per guest and Friday to Sunday for Rs 1,750 plus taxes per guest.
|
|
|
|
|
|
|
|
|
|