Chettinad delicacies at Fortune Landmark

FOR THE gourmets of the City, who have been longing to taste Chettinad delicacies, the wait is over. Hotel Fortune Landmark has arranged a ?Chettinad food festival at its Signature Restaurant, Ambrosia. The festival started on Friday and it will continue till May 14.

FOR THE gourmets of the City, who have been longing to taste Chettinad delicacies, the wait is over. Hotel Fortune Landmark has arranged a ‘Chettinad food festival at its Signature Restaurant, Ambrosia. The festival started on Friday and it will continue till May 14.

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Fortune Landmark food and beverage manager Manohar Gurun told reporters here today that as many as 70 variety of vegetarian and non-vegetarian delicacies including Vengaya theeyal, Thakkali choru (tomato rice), cabbage porial (cabbage), Tairu sadam (curd and rice) besides items like Mulagu Varuval (succulent mutton pieces cooked with pepper), Palkatti uppu curry (a trade mark Chettinad paneer) and others dishes would be served at the food fest by special chefs who have arrived from Tamil Nadu.

Fortune Landmark director Rakesh Gupta, who was also present on the occasion, said that the hotel has been organising such food festivals from time to time and this is the one among the series with objective to serve something unique to the food lovers of the city.

‘Master chef Binu T Kottaram along with his six member team would make Chettinad dishes for the customers. The dishes would be served on banana leaves and the restaurant has been designed specially to resemble Chettinad. Waiters would also dress up in udup, mundu and cherup’ he added.

Chef Kottaram and hotel’s executive chef Rama Krishnan said that black pepper and coconut are key ingredients of the food originating from Nendugudi village. The uniqueness about the food is that despite being spicy it is not chilli hot and could be eaten in summer.

The rates have been kept Rs 225 per plate. The chefs have a special advice for those coming for the festival. “Savour a little of this, a little of that, but when you settle down to eat, please do justice to the cuisine by eating with your fingers.”