The Coastal cuisine with its well pronounced flavours has come to be recognised as one of the most preferred flavours of Kerala, Mangalore, Maharashtra, Tamil Nadu and Konkan belt.
A fine blend of liberal borrowings from Arabs with a variety of spices from the Malabar Coast defines the culinary tradition of the region.
And, traditionally, the Coastal cuisine is characterised by regular use of spices like black pepper, clove, ginger, garlic, red chilly etc and fragrant coconut oil predominantly forms the medium of cooking.
Gaurav Rege, General Manager told media persons that at the Coastal Flavours food festival, one can gently begin with a mutton broth, a thin soup with spices and herbs and go on with starters like kozhi porichathu (spicy chicken fried in coconut oil), Karikku meen moilee (Kannur style fish morsels in mildly spiced coconut curry) Muringakaya ulli Theeyal (Drumstick and pearl onions simmered in roasted
coconut gravy) and Kootu curry (mix vegetables with chick peas).
Shahnama, the Buffet restaurant at Jerhan Numa Palace, is all set to re create the same importance, the same taste, using the spread out in a range of exotic cuisine from Coastal India.
The food festival will be held from the February 11 to 14 at Shahnama restaurant.
Executive chef Vincent Marcus and visiting chef Renjith has prepared a special menu which will have specialities of these region.
Rege, speaking on the food mentioned about Karimeen (type of fish) being flown in from Cochin which is a specialty in south India, Coastal food is complex, distinctive and flavourful and unlike any other kind of cuisine to be found in India needs a specialist chef to give it an authentic look & feel.
We have thus also flown in Chef Ranjith who will direct and assist the hotel executive chef in menu planning and cooking.
This will be definitely authentic food, served in an authentic manner.