Chennai: Every bite takes you to Tirunelveli. The aroma of curries, masala packed fries, crisp parathas welcome visitors to the Tirunelveli Food Festival that is on at Spice Jar Restaurant at The Residency in T Nagar.
The festival is on till 13 August. Executive chef, Vellaisamy Ganesh speaks to News Today about why this cuisine is unique.
“We wanted people to know what the cuisine of Tirunelveli really is. The food is different as the uppu, puli and kaaram has variations.”
IN A CLAY POT
One of the best way to bring our the complete essence and flavour of the food is to cook it in mud pots. Naatu kozhi chaaru, aatu kal soup and ayira meen kozhambu were all made in clay pots to bring out aroma and taste. In the vegetarian option they served vaazhaipoo rasam, vaepam poo rasam, vethalai rasam.
This was followed by an array of delicacies such as poondu kozhambu, morkozhambu, vatha kozhambu, avial, variety of poriyals made with vazhaikkai, pudalangaai, kathirikkai, poosanikkai and the irresistible manathakkali pachchadi.
The ‘one pot meal’ also called as Kootanchoru is a hit here. The chefs have combined vegetables and other ingredients together and cooked it.
This gives a different taste and it is also said to be good for health.
LOVE FOR BIRIYANI
For all the biryani lovers out there, you need to taste Puliankudi kozhi biryani. The chicken was cooked well and the rice was flavoured by itself. This went well with podhigai kozhikuruma.
Nannari sharbat, the jaggery based drinks with a dash of lemon juice also called as panagam was a great substitute for water.
After feasting on the soups, starters and main course, it is now time for something sweet. The Nellai halwa, which literally took six hours to make, is a clear winner. They also served karupatti payasam, surtru mittai, ulundhu kali.
The buffet is priced Rs 800 for adults and is Rs 550 for children. For lunch, it is open from 12.30 pm to 3 pm and dinner, from 7.30 pm to 11 pm.