Three day celebration of South Indian Cuisine at Chutneys from today

Tuesday, 16 October 2012 00:00 - - {{hitsCtrl.values.hits}}

Colombo’s first South Indian restaurant, Chutneys, will redefine authentic Indian experiences as Chef Venu and Chef Krishna take the stage to dazzle you with the vibrant flavours of South Indian cuisine. At Cinnamon Grand, all the way from Chennai, the two new Chefs have introduced a whole new menu to Chutney’s with unique and specialized tangs that lend to a true celebration of the culinary extravagance that is South Indian fare.

Armed with 20 years of 5 star hotel experience and 28 years in all, Chef Venu has previously worked at the Asiana Place, Asiana hotels and The Trident Oberoi in Chennai, as well as Komala Villas, Singapore and Muscat Woodland, Oman. He brings with him to the table his expertise in South Indian Karikudi Biryani (a traditional Chettinadu dish), Cheese dosai, chicken chettinadu, fish varul and an array of the korma and avial choices. His specialty is traditional soups such as Murungakkai saaru, Annasi Rasam (Pineapple soup) and Kaikari Paruppu Charu (Mixed Vegetable soup). He also specializes in desserts, including semiya payasam, gulab jamun, boondi laddu, cashewnut halwa, rava kesari and mysore pak, to name a few.

Chef K.V Krishna, backed with 10 years of experience at the famed Asiana hotels, The rain tree hotels and the Best western group, loves playing with herbs, spices and flavours, whipping up daring ethnic creations such as the Alleppy Chemmen curry, a prawn dish cooked with raw mangoes. He will present a variety of salads, rice’s’, dosais and mains such as Kalan kurma (mushroom cooked with coconut cashew gravy), Mutton Mappas and Squid pepper masala.

The two proficient Chefs will spice up Chutney with a grand buffet, highlighting South Indian cuisine, mainly from the Andhra, Tamil Nadu, Kerala and Karnataka regions. The 16th of October will be especially dedicated to vegetarians, with the Chefs’ currying up an array of veggies that guarantees to convert a non-vegetarian into one! Meanwhile, the 17th and 18th will see the Chefs lay out a bountiful banquet of South Indian culinary delights for any palettes pleasure, including seafood and meat dishes soaked in succulence. In addition, the buffet will stage a unique ‘dessert action station’ each night, dishing out authentically South Indian sweet treats such as Thengai inippu seyam (coconut and lentils dumplings) and Adhrusham. (Jaggery and rice flour dumplings)

This original and authentic feast is on at Chutney’s, Cinnamon Grand, on the 16th (vegetarian only), 17th and 18th of October, for 1200/ - plus taxes. For Reservations call 011 2497361/62.