Chef Arun Kumar shared details about his signature lamb and fish curries
There are less places in Delhi that offer variety in South Indian fare. Those who have travelled to the region would know that the food there is much more than dosas and idlis. Zambar is one place that has been popular among the food connoisseurs as it offers authentic flavours and spices from various parts of South India.
Head chef Arun Kumar from Zambar agrees that it is the diversity they offer in South Indian fare that makes them popular. We met the chef at Zambar, Cyber Hub. He told us that his authentic preparation methods have been the crowd-puller. He served us rasam and papads to begin the meal. Garnished with freshly cut coriander leaves, the tangy flavour was just right to tickle the taste buds.
Madras onion daal vadas were mouth watering with Zambar special coriander chutney and ginger paste. “Our Hyderabadi botte ke samose are one of its kind. They are stuffed with sprout mishmash. Also, one must try Konkani potato wedges,” the chef said.
Chettinad vegetable korma, Malabar vegetable stew and mix vegetable thoran have been the vegetarians’ favourites. For the non-vegetarians there is chicken 65, spiced mutton sukka, achammas lamb curry, Chettinad chicken and the lip-smacking Tamil Nadu fish curry. To end the meal perfectly, there has been all-time favourite rava kesari, garnished with crushed almonds.