Hearty south Indian fare at Waterside Cafe

The ongoing South Indian food festival at Hyatt Regency Kolkata highlights cuisines from southern states like Karnataka, Andhra Pradesh and Tamil Nadu, with an emphasis on Kerala. Held in collaboration with Grand Hyatt Kochi, which has set up a fund-raising camp to support the Kerala flood victims, a part of the proceeds from the food festival will go to the Kerala relief fund.

By Text: Nandini Ganguly
  • Published 12.09.18
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The ongoing South Indian food festival at Hyatt Regency Kolkata highlights cuisines from southern states like Karnataka, Andhra Pradesh and Tamil Nadu, with an emphasis on Kerala. Held in collaboration with Grand Hyatt Kochi, which has set up a fund-raising camp to support the Kerala flood victims, a part of the proceeds from the food festival will go to the Kerala relief fund.

“We are proud to host the South Indian food festival to support Kerala and its undying spirit. I have come all the way from Chennai to do my bit for my neighbouring state,” said Balasubramaniam, sous chef at Hyatt Regency Chennai.

What: From The South Straight To Your Heart
Where: Waterside Cafe, Hyatt Regency Kolkata
On till: September 16
Timings: Noon-3pm, 7pm-11pm
Meal for one:  Rs 1,499-plus per person

Picks from the menu

Mutton Sukka: This Chettinad preparation has mutton pieces cooked to melt-in-the-mouth tenderness. The spices are robust and it’s best had with appam. 

Beetroot Thoran: From Kerala comes the Thoran, a vegetable stir-fry usually made with beetroot, raw banana or green gram. The Beetroot Thoran is cooked with grated coconut and curry leaves. The vegetables are cooked just right to retain the crunch. 

Meen Polluichathu: This dish from Kerala has a piece of fish smeared with a paste of onion, tomato and tamarind, and wrapped in a banana leaf. It has a slightly tangy taste. 

Urulai Roast: Tempered with fennel seeds, mustard, garlic and onion, Urulai Roast has roasted mildly spicy baby potatoes. Simple yet delicious!

Paruppu Payassam: A classic Kerala dish made with paruppu (dal), lots of ghee, jaggery and coconut milk, this Onam speciality is rich and yum.

Vegetable Biryani: Made in the traditional South Indian way, the biryani is cooked with curd, fennel seeds, curry leaves and spices, and is garnished with fried onions. Usually had with a mixture of thick curd and onions, try it with Mutton Sukka for a burst of flavours. 

Pictures: Arnab Mondal