Chutney's revamps with 36 new dishes
Colombo's first five-star South Indian restaurant Chutneys at the
Cinnamon Grand has redefined an authentic South Indian culinary
experience with the launch of its new menu, featuring a range of
traditional dishes from the states of Andhra Pradesh, Tamil Nadu, Kerala
and Karnataka.
With 36 brand new South Indian items to entice your taste buds,
Chennai Chefs Venu and Krishna together with the Chutneys team took
months to perfect the unique and specialized tangs, that lend to a true
celebration of the culinary extravagance that is South Indian fare.
If you've already tried the different types of lassi, butter milk,
juices, milk shakes and faluda available at Chutneys and the newly
introduced Inji Chaaru (ginger juice) maybe just what one would like to
beat the heat with. There are also five new starters such as Tarigina
Mirapakai Bajji (deep fried yellow capsicums dipped in spiced gram
flour), Onion Garam Pakoda (spicy batter fried onions), Mutton Roast
(lamb morsels tossed in onions, curry leaves and chilli spice) and two
more. The Kai Kai (mixed vegetables cooked in cashew gravy), Urulai
Bhaji (mashed potatoes tempered in mustard and onions) and few other
dishes are the new additions from the state of Tamil Nadu.
Added dishes from the Kerala region include the Vendakkai Theeyal
(Ladies fingers cooked in tamarind, coriander and red chilli), Kozhi
Malli Perlan (chicken cooked with carrots, potatoes and coconut milk),
Parakonchu Varatiyathu (rock lobster cooked in aromatic flavoured garam
masala and coconut milk) and more.
Andhra Pradesh's additions are Bangala Dumpa Battani Iguru (potatoes
and green peas cooked in cashew nuts and green chilli), Masala Wada
Pulusu (channa dhal with tamarind gravy), Kaima Battani Masala (minced
mutton and green peas cooked in onion tomato masala) Nellore Chapala
Pulusu (Nellore chilli spiced signature fish curry) etc.
The specials from Karnataka include the Badenekai Alugadde Palya (brinjals
and potatoes tempered with mustard and dry masala), Pookose Masala
(cauliflower cooked in onions, tomatoes and pepper) Yetti Karwari
(prawns cooked in coconut gravy) and Sungta Uppukari (prawns sautéed
with onions and grated raw mango).
Apart from the regional specialities, the improved menu boasts a new
Tamarind Rice and Coconut Rice that go well with any of the
accompaniments. Last but not least, four delightful desserts, the Pesara
Pappu Payasam (yellow mung dhal and jaggery flavoured with coconut
milk), Paal Pazha Payasam (chilled sweetened reduced milk flavoured with
seasonal fruits), Shahi Tukda (fried bread in sugar syrup topped with
rabadi) and the Chutneys Special Dessert Platter of assorted Indian
sweets, offers the perfect ending to your South Indian gastronomic
experience. |