Kerala Food Festival at Taj Samudra

The best of Onam at Taj

Kerala cuisine at Taj Samudra 

Taj Wayanad Resort and Spa Chef Akhil Salim

Taj Samudra is now hosting a Kerala Food Festival at ‘Navratna’ for lunch and dinner, offering an a la carte menu with a vast spread of about 30 dishes. 

Served on banana leaves, ‘Onam sadhya’ is traditionally celebrated as the annual advent of King Mahabali in Kerala. The festival ends on Sunday.

Taj Wayanad Resort and Spa Chef Akhil Salim who has specially flown in for this, is exceptionally skilled in crafting traditional Kerala dishes with a modern twist, while remaining true to their authentic roots using locally sourced ingredients. 

He takes pride in creating culinary experiences that drive diners into the warmth of Kerala hospitality, harmonising the nuances of people and flavours, and communities and cuisines, beyond just a meal. Salim has been passionately driven to this field, both being qualified and inspired by his mother making Kerala dishes. 

The menu offers a feast set for a King, from starters, accompaniments and curries (veg, seafood, poultry and meat) to main items and desserts, with gluten free options. Erachi pathiri  (Lamb stuffed wheat bread with egg and sugar), Meen Porichatthu (shallow fried black pomfret or seer fish, Malabar masala,), Koonthal roast (Kerala style squid preparation with spices) and Avial, (vegetables in a preparation of yoghurt, coconut, green chilies, cumin) are some signature dishes. And in desserts, rice, milk and spices reshape the ending to a perfect meal. 

Kerala on the Malabar Coast  is acclaimed as the “Land of Spices” due to its spice trade with Europe and its history dates back to 3000 BC. Its cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry (chicken, lamb and  duck) and red meat with rice as a typical accompaniment. Undoubtedly, further enhancing flavours, Kerala cuisine seems to have frills with Muslim cuisine or Mappila cuisine that brings in a lot of varieties, biryanis, parathas and pathiri, among others, as well as the Christian cuisine or the Nasrani cuisine that adds into the Kerala cuisine, meen moilee, beef ularthiathu, appams, egg roast in the endless list.

Navratna is well known for bringing out the distinct flavours of the North Indian regions via food festivals, including Rajasthan, Hyderabad and the recent Kashmiri are on par with a touch of luxury of the Taj hotels in this metropolitan oasis. 

A culinary journey, where traditional flavours meet the contemporary. For reservations please contact 2446622