In this era of super-speciality, look what we found for our readers. A super specialised food festival - "kokanastha brahmin food festival" that's getting featured to make your Weekend all the more special.
|Glimpse of the On-going Kokanastha Brahmin Food Festival at|
JW Marriott Mumbai Sahar
Chef Atreya described the concept of this food fest over welcome drink – kokam sherbet. As we approached the buffet counters, chef's words echoed in our mind - "simple yet elegant". First counter served snacks, pickles and papads of many varieties. Amba poli and phanas poli (dried Mango and jackfruit sheets) were stars of this group. These sheets are dried using fruit pulp in season and used throughout the year, just like jam or pickle.
|Plate Full OF Konkan Flavours...|
Masale bhat (a variation of pulao) and varan (yellow dal) complete the typical Indian thali of dal-chawal-sabji-roti. Here also a distinct touch of Konkan is present. While masale bhat has scores of spices, varan is plain arhar dal with tadka of heeng (asafoetida). These two complement each other very well. No Indian meal is complete without sweets. There were three sweet preparations for the evening. First one is ukadiche modak (steamed modak). Its cover is made up from rice flour and filling is rich in tender coconut. Next sweet is ambe-bhat (mango rice). Rice traditionally cooked and mixed with fresh mango pulp. Final dish is presented with sparkled dry fruits.
|Amruta Poses With Executive Chef Vishal Atreya|