Savour southern spice

South Indian food is synonymous with Masala Dosa and Sambar Vada. A majority of foodies are ignorant about fascinating range delicacies.

South Indian food in the city is synonymous with Masala Dosa and Sambar Vada. A majority of foodies are ignorant about the fascinating range of the region’s delicacies. Festivals that offer an eclectic fare encompassing the nuances of the cuisine are rare.

The ‘Brunch With a View’ festival at Pavilion, Maurya Sheraton, which showcases the culinary delights of Goa, Hyderabad, Karnataka, Mapla, Kongan and the Chettinaad regions, is a good effort in that respect. Available every Sunday between noon and 4 p.m. it’s good for those who want brunch as they enjoy the lush green view that the rooftop restaurant offers.

Alternatively, you may choose to feast heavily. It’s then that one misses the biryani from Hyderabad and God’s own country, the Mirchi ka Salan or the Bhangare Baingan. However, that turns out to be a minor hiccup, if familiarity is not all that your taste-buds seek. The festival dishes along with the regular buffet more than make up for the absence.

Non-vegetarians can choose dishes like Paya with Vichey Parantha, the Gosht Nihari with Kulcha or Appam with Mutton Istew. The dishes may sound familiar, but are prepared in somewhat different manner with ingredients such as bay leaf.

Vegetarians can choose from Sannas, an idli-like dish made of rice flour and coconut milk. Executive chef Sultan Mohideen recommends pairing them with fish curry or vindaloo.

Also worth trying are the assortment of Idiappams and Pessarattu. The latter is a dosa-like dish made of lentils. For those who want more variety, the Kuzhi Paniyaram, made of chopped onion, cumin, etc. is a must-try.

On the other hand you can also settle for the regular dosa, uttapam and idlis. But the feast must end with Mysore Pak, a simple but great dessert made of besan and desi ghee.

Cost: Rs 850 plus taxes.

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