Sometime ago I was privileged to attend a Traveler meet organized by Vacation IQ at JW Marriott in Bangalore. It was also a particular invite to be a aspect of the NH48 meals festival held in JW Kitchen of JW Marriott Bangalore. Travel and Meals have an intriguing bond, the deep connection of co-existence. 1 of the most effective approaches to discover a location, a culture, a tradition is to delve deep into the culinary practices. The way of cooking, the components and the practices of enjoying meals reveal a lot about the people today and their way of life. So, you can be in a city and take a culinary tour of the planet merely via specialized cuisines of every single area in a nation and distinctive nations OR you can travel the planet as far as your itchy feet can take you and comprehensive your encounter by tasting your way via at nearby joints to fine dine restaurants.
Chef Jolly who is also an ardent traveler journeyed along NH48 that runs through the length of Karnataka from Bangalore to Mangalore by means of Coorg and Udupi to unearth nearby taste, the special touch of the nearby people today that tends to make the dishes so particular.
I headed straight to the counter exactly where Chef Jolly was stirring the most scrumptious Mutton Sukka and it is not every day that you get a Masterchef to do that. This is a particular recipe he picked up from Charan’s Boat Home in Mangalore. The fire in the spice hit my tongue following a couple of helpings and I was enjoying the sensation.
To counter the heat of the spices, I headed to the Bhatt’s Residence in Alevoor Village in Udupi. The Brahmin meals low in spice but higher on flavour like the Gulla Huli (Eggplant curry) and Thondekai Palya and the Pumpkin curry coupled with the sambhar had been a welcome diversion.
I kept eyeing the fish but decided to load up on some Coorg particular Kadambattu (rice balls) with the Pandi Curry (Pork Curry). The peppery pork cooked in its personal fat was soft with the tangy taste of vinegar. Mrs Ponappa’s certainly had some special blend of spices that added that added zing to the astounding meals.
Lastly, I was at the Fish Counter generating that tricky decision amongst seer and pomfret. I settled for the Pomfret in Mint and the nearby Mandeli in Chilly Paste and a smaller one particular dripped in Semolina.
The cocktails were intriguing, infused with freshly ground nearby spices and I queued up for my cinnamon flavored orange juice whilst Vodka and Whiskey had been becoming provided a nearby touch.
I got so carried away by all the meals that desserts took a back seat. I just managed a piece of that Mangalore Specific Phenori ~ flaky pastry believed there was a large spread.
It was a amazing evening more than travel and meals conversations and that added bit of goodness from all the smiling chefs who had been eager to serve and clarify all about the meals specially considering the fact that they had traveled with Chef Jolly in his quest for unearthing the nearby touch.