Regional Food Galore! chefs and diners are taking to Regional food very seriously. Chefs across the country share with Sharmila Chand the flavours, ingredients and preparation of some of these healthy foods.
From SriLankan street food to Old Delhi staples, Mangalorean authentic cuisine to Kumaon healthy Food, chefs and diners are taking to Regional food very seriously. Chefs across the country share with Sharmila Chand the flavours, ingredients and preparation stories they collected as they are passionate to include them in their menus.
Banana Puttu By Chef Vetri Murugan Head Chef, Zambar
A Master Chef specialising in South Indian cuisine, Chef Vetri Murugan is well known for his talent and culinary skills. With over 17 years of experience in managing and leading the kitchens of popular restaurants and hotels across India, Chef Vetri Murugan is currently shouldering the responsibilities as the Head Chef of Zambar, the coastal cuisine restaurant by Lite Bite Foods.
Recently, he travelled to Sri Lanka to understand the nuances of the cuisine. He tasted the food of Sri Lankan streets and interacted with the chefs and home chefs, spent days collecting authentic ingredients, utensils and recipes of Sri Lanka’s regional delicacies. He showcased ‘Sri Lankan Hoppers Festival’ to unravel the classics of Sri Lankan cuisine.
Talking about his favourite Regional dish, ‘Puttu’ he says, “Puttu is the steamed rice and coconut cakes. Puttu is generally made with rice or Ragi. It is served along with other pulses or fruits. Black Chick Pea and Green Gram are the popular pulses that are served with Puttu. Else it is served with banana. I have shared here is Puttu with Rice flour and Banana layers. On a Lazy morning when I did not want to make any side dish for Puttu, I tried this simple and innovative way of using Puttu with banana Jaggery layers.”
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Charming ‘Kaali Jalebi’ By Chef Harangad Singh Chef & Founder, Parat
As the name suggests, ‘Kaali Jalebi’ is black in colour, so it moves beyond its set color code of golden yellow. “We are serving this famous delicacy ‘KAALI JALEBI’ at ‘Parat’ inspired from the streets of Old Delhi. It is crisp on the outside, soft and gooey from the inside. These Jalebis are not made out of maida like regular ones and instead they’re made with mawa meant to just melt in the mouth as sweet syrups,” says Chef Harangad Singh.
He adds, “These Kaali Jalebis are like love child of two delectable desserts, namely, Jalebi and Gulab Jamun. Eating our special hot, thick and juicy jalebi with a Parat (layer) of Rabri over it will make you indulge in its unforgettable taste.” That’s just the teaser of Chef Harangad’s desire to let his diners taste and experience the best of Indian cuisine but in his own fun way.
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Eleneer Payasam By Chef Sukesh Kanchan At Sanadige
Head Chef, Sukesh Kanchan, at Sanadige in Delhi is Mangalorean, and makes utmost efforts to prepare authentic Manglorean cuisine. Sana-di-ge boasts of serving fresh seafood flown in from Mangalore daily while spice blends and cocktail syrups are all made in-house. One dish which has been rated most popular by all diners is ‘Eleneer Payasam’ – a delightful coconut shaped green bowl with chilled payasam, spruced up with generous pieces of tender coconut.
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Batt ke dubke by Manish Sharma Executive Chef, juSTa Mukteshwar Retreat and Spa.
Chef Manish Sharma is passionate about preparing local regional dishes and he learns about local ingredients and preparation secrets from his visits to local homes and interacting with locals. One such local dish of the Kumaon region is ‘BATT KE DUBKE’ which is ideally accompanied with steamed rice , mandua ( ragi flour ) roti , aaloo ke gutke and bhang chutney.
Ideal during winters as it helps keep you warm. Batt , a variety of soya bean, is used as a sort of dal preparation, popular during winters and consumed for its health benefits. Harvested in Uttarakhand, its use is widespread and is considered to be rich in proteins, fibre and iron content. Relatively low in carbohydrates it helps to manage diabetes, healthy digestion and weight loss.
Kori Kundapuri, The Appumm House Delhi NCR
For a real taste of Coastal food, where one gets to savour Appams prepared on a traditional Appachatti with unique varieties of stews and curries, ‘The Appumm House’ in Delhi NCR is the ‘go to’ place. One of its signature dishes, ‘Kori Kundapuri’ is a hot favourite amongst the diners. Kundapur is located 90 km away from Mangalore and has a rich history in creating the iconic dishes. Kori is the Tulu word for chicken.
The essence of flavor lies in its truly very Coastal and South Indian texture perked with light flavourful notes of coconut, fresh cilantro and fragrant spices. Originally it is offered on special occasions as it marks a special place in the festive and celebratory menus. Here at The Appumm House, you can celebrate it any day as it is their menu’s USP.
Sharmila Chand
Sharmila Chand is a senior Food, Travel, Health & Wellness writer.
Email: chand.sharmila@gmail.com
