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Taste of Thalassery – Deccan Pavilion, ITC Kakatiya

Over the last few years, there has been a rising popularity of Thalassery cuisine. A delicious mingling of Malabari, French and Arabian influences shaped what is known today as the Thalassery cuisine. My first tryst with this cuisine of Moplah community was last year during a food promotion at one of the leading hotels in hyd.

 

Taste of Thalassery - Deccan Pavilion, ITC Kakatiya

Taste of Thalassery – Deccan Pavilion, ITC Kakatiya

 

This year, ITC Kakatiya has specially flown in Chef Sumaija from Calicut to curate a 10 day promotion on Moplah cuisine. Was happy to have been invited for a Chef’s table where a range of delicacies were on offer. Started off with Pazham Pal Niravu – a thick banana based shake which was absolutely brilliant.

 

Taste of Thalassery - Deccan Pavilion, ITC Kakatiya

Taste of Thalassery – Deccan Pavilion, ITC Kakatiya

 

Turki Pathiri – a layered fried dumpling stuffed with minced meat and hard boiled eggs that followed next was an absolute lip smacking and supposedly a favorite during the month of Ramzan. Kozhikaal –tapioca finger chips was next to follow. It was deliciously crunchy and pleasantly spicy.

 

Taste of Thalassery - Deccan Pavilion, ITC Kakatiya

Taste of Thalassery – Deccan Pavilion, ITC Kakatiya

 

Next up was Kada Anam & Kozhi Thakali Varathiyattu which was served with Neyy Pathiri. The combination of Kozhi Thakali Varathiyattu – a tangy chicken curry along with Neyy Pathiri was quite delicious and indeed my favorite for the afternoon. Kada Anam on the other hand was a quail curry in a light bodied gravy which too was distinctly good.

 

Taste of Thalassery - Deccan Pavilion, ITC Kakatiya

Taste of Thalassery – Deccan Pavilion, ITC Kakatiya

 

Mutton Kunjuroti – a wholesome dish in itself made of rice dumplings and spicy lamb was another star of the evening.

 

Taste of Thalassery - Deccan Pavilion, ITC Kakatiya

Taste of Thalassery – Deccan Pavilion, ITC Kakatiya

 

Bendake (okra) Thoran and Payar (beans) Thoran for vegetarians were on the same lines of thoran which are dry vegetable preparation that is stir fried with coconut.

 

Taste of Thalassery - Deccan Pavilion, ITC Kakatiya

Taste of Thalassery – Deccan Pavilion, ITC Kakatiya

 

Next up was the much awaited Thalassery Biriyani. With absolutely no oil, this aromatic dish blended with chicken and spices was an absolute delight, just that I would’ve preferred the rice to be jeerakasala instead of long grain.

 

Taste of Thalassery - Deccan Pavilion, ITC Kakatiya

Taste of Thalassery – Deccan Pavilion, ITC Kakatiya

 

Kai Pola was the dessert on offer. A banana cake with cardamom and nuts comprised Kai Pola which was mildly sweet and a perfect end to the meal.

 

Taste of Thalassery - Deccan Pavilion, ITC Kakatiya

Taste of Thalassery – Deccan Pavilion, ITC Kakatiya

 

The perfect blend of several cultures led to the creation of Thallassery cuisine that uses local ingredients with techniques and concepts borrowed from trading groups like arabs, Portuguese and the dutch. With a lot more dishes on offer, this is one festival you shouldn’t miss this month.

 

Thumbs up for this one !

 

The promotion is on until 16th October at Deccan Pavilion, ITC Kakatiya.

 

Address: 6 -3 -1187, Greenlands, Begumpet, Hyderabad, Telangana 500016

Phone: 040 2340 0132

Disclaimer: I was invited by ITC Kakatiya Hyderabad to review “Taste of Thalassery” food promotion at Deccan Pavilion, the opinions expressed in the review are Honest & Unbiased.

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