Tag Archives: traditional food

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Red Ant Chutney and Life Lessons: A Tale from Chikmagalur.

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When enterprising women from hills decide to carve their own path, extraordinary stories emerge. This is the story of Pavithra and her friend, two determined women from Mudigere, Chikmagalur, who brought the essence of Malnad cuisine to life. Their journey toward financial independence and preserving the region’s flavors through their restaurants is inspiring.

Our lunch at Hale Mane was a celebration of authentic, homestyle Malnad food:

Akki Roti: A traditional rice flour flatbread, perfectly crisp on the outside and soft inside, paired with Malnad Mutton curry
Akki Unde: Steamed rice dumplings, dense yet delicious, served a hint of ghee for a rich, earthy taste.
Mutton Curry: A spicy, slow-cooked dish infused with traditional Malnad spices, offering tender, juicy pieces of mutton in a flavourful gravy.
Fish Curry: Fresh fish cooked in a tangy, mildly spicy coconut-based gravy, highlighting the coastal influence in Malnad cuisine.
Fish Fry: Tawa fried fish fry with some flavourful tangy Malnad masala.

The next day, our breakfast at Malnad Mane Atithya was just as exceptional, featuring an array of traditional dishes:

Mangalore Buns: Soft, slightly sweet, deep-fried banana puris that were warm and comforting, perfect with coconut chutney.
Shevige: Delicate, hand-pressed rice noodles served with a mild green kurma, offering a wholesome and light start to the meal.
Thatte Idly: Thick, fluffy idlis that melted in the mouth, served with sambar and spicy chutney.
Akki Unde: A repeat from the previous day, but this time paired with a green kurma for a fresh twist.
What made the breakfast truly special were Pavithra’s personal touches:

Red Ant Chutney: A rare delicacy made famous by her appearance on the Gordon Ramsay show, this chutney combined the tangy zest of red ants with traditional Malnad spices.
Horse Gram Chutney: A labour-intensive dish taking two days to prepare, packed with robust flavors and a nutty undertone.
Bamboo Shoot Stir Fry: Tender bamboo shoots sautéed with spices, offering a unique crunch and a taste reminiscent of the forest.
We ended the meal with piping hot tea and coffee, brewed with fresh milk from Pavithra’s own farm, adding an unparalleled freshness to the experience.

This journey into Malnad cuisine was not just about food but also about the love, dedication, and authenticity that Pavithra and her friend poured into every dish. Their passion for preserving the region’s culinary heritage was truly heartwarming.

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When Luxury Meets Heritage at The Lotus Palace, Chettinad

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The Lotus Palace in Karaikudi is where history and luxury seamlessly blend to create an unforgettable experience. Built in the 17th century, this 233-year-old architectural marvel, located 72 km from Trichy airport and 14 km from Karaikudi junction, was our home for two enchanting nights. Thanks to The Park Hotel’s efforts, this heritage mansion has been beautifully restored while maintaining its original charm.

The Lotus Palace in Karaikudi is where history and luxury seamlessly blend to create an unforgettable experience. Built in the 17th century, this 233-year-old architectural marvel, located 72 km from Trichy airport and 14 km from Karaikudi junction, was our home for two enchanting nights. Thanks to The Park Hotel’s efforts, this heritage mansion has been beautifully restored while maintaining its original charm.

Lunch at “86 Pillars” was another highlight. Named after the property’s 86 pillars, this dining experience was like being a guest at someone’s home. Karpagam and Ramachandran meticulously arranged our banana leaf and the feast that followed was a culinary journey through Chettinad’s traditional flavors. We were treated to fish, prawn, mutton, chicken, variety rice, parotta, vegetables, chutney, fish curry, chicken curry, sambar, rasam, curd, papadam, and payasam. Each dish was prepared with authenticity and we savoured every bite.

 The evenings at The Lotus Palace are simply magical, especially in the Red Room. Bathed in the deep, rich tones of Burmese red lacquer, this room celebrates the opulent Chettiar heritage and provides a cosy, intimate space. Exclusively for in-house guests, we indulged in a sophisticated high tea with a platter of traditional snacks, including fried idly, paniyaram, raw banana fritters, rose cookies and egg puffs, followed by a tumbler of piping hot tea. It was a delightful way to wind down the day.

Our last morning at The Lotus Palace was tinged with emotion as we prepared to head home. The staff, however, ensured that we left on a high note with another memorable breakfast: Mutta dosa (egg dosa) with Chettinad fish curry, a fitting send-off meal that left us completely satisfied.

What truly stood out to us was how The Lotus Palace preserved its heritage while incorporating modern luxuries. Despite the mansion’s age, every detail was carefully managed to respect its historical integrity. The seamless integration of old and new is what makes this place extraordinary.

My heartiest gratitude to Darshini Ashok Director PR, The Park Hotels Chennai for helping us book the stay at The Lotus Palace, Karaikudi

Our time at The Lotus Palace was nothing short of magical and I can’t wait to return for another glimpse into its timeless charm.

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The New Exotic Food ❤️

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Home food is the new exotic food and we all agree with it! Ghar Ka khana was an initiative that was specially curated by “Soul On A Plate” to bring on the table 8 varities of Indian regional food to the guest at Hyatt Regency Chennai.

For the first time 8 homechefs under one roof over a month, quite a task right, but all the ladies were put to ease with the excellent planning and execution by team Hyatt Regency under the able leadership of the GM Ruban Das. And this could happen only and only because he believed that there sure is so much to offer by homechefs who make home style regional food.

The excitement of the event started with menu curation and photo shoots. Our Homechefs were on the roll, each one encouraging, supporting and motivating each other and that I thought was the happiest part of the event personally for me.

From Malabar to palaghat from Coorg to Bengali from Bihari to gujrati from rajastani to marwari it was India in a plate for people of Chennai. #gharkakhana has definitely made history in Chennai!

This was possible because of many people who worked behind the scenes special mentions to the staff of Hyatt regency.

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Unesco heritage of South India, Chola temple in Thanjavur!

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We travelled all the way to Cambodia to see the Angkor wat when we had this unesco heritage site just 300 odd kms away from us.

The feeling when you enter the temple is estatic, the energy one can derive from the Periya koil or Brihadeeshwara temple built by the chola dynasty in Thanjavur is immense.

You just need to let yourself float like a free soul in this ocean of 11th century architecture. We decided to visit this place just before sunset so we get a glimpse of day and night. To experience the lights that adorns the temple at night.

The mammoth Nandi and Shiva status grace the place with their presence which most of them come to worship there.

It was Panchami when we visited the place and there were so many people performing a special Pooja through the day with lamps made of coconut.

It was heart warming to see people from all religion pay their respect to this beautiful place that deserves every bit of it!

Definitely recommend this place to friends who are looking to explore India and its hidden treasure.

Where to stay and dine when in Thanjavur? We stayed at hotel sangam and we had a beautiful view of the temple from our room. Hotel sangam has clean rooms and good service.

We had lunch at pattukottai kamatchi mess it was a huge banana leaf meal with everything non vegetarian South Indian food. The food is cooked with home ground spices and served with Love.

Dinner was at nasar idiayypa, idiappam is served on banana leaf with south indian non vegetarian gravy and some side dishes. Tried idiappam kottu for the first time, just like kottu parotha I preferred idiappam kottu for sure, was much more lighter in our tummy.

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Homemade Konkan food in Chennai ❤️

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My hands are trembling with joy when I am writing this Blog. This is the food I grew up eating and have been wanting to have it in Chennai. Specially now during lockdown since I couldn’t travel to Mumbai or Goa due to the pandemic.

Fish thali and chicken thali

Deepika and me have been having discussion about konkan food and we started the discussion last year when lockdown was announced. Have been following up with him every other week and he kept telling me soon. Finally the dream is a reality.

Konkan food ( Goan and Konkan) has its own unique flavour of spices, coconut and kokam. The Flavours are very comforting and not too rich. The sol kadhi has its own soul and it’s the best! We ordered the fish thali and the chicken thali.

How the thali arrived.

The fish thali had bangda/ mackerel rava fry, prawn curry with kokam, kismur ( typical goan salad made using dry fish), kosambir ( veg salad), steamed rice and sol kadhi ( spicy kokam juice in coconut milk) it is a digestive. Like south indians have curd rice end of the meal people from the konkan region have a small portion of steamed rice with sol kadhi.

Fish thali

The chicken thali has malvani chicken curry with either rice bakri ( rice chapati/ roti) or vadi ( rice puri) kosambir ( veg salad) and sol kadhi. Packed with Flavours right from the Konkan region.

Chicken thali

A must must try meal it has its own charm and this one will definitely not disappoint you. If you have had Konkan food before go for this, if you haven’t tried Konkan food before you have to experience this Flavours. Very limited uncomplicated menu. Btw they buy their produce fresh everyday. Available for delivery in Chennai , call +91 9930503526 order!

The lovely note 💕
The menu

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Traditional Central Tamilnadu food cooked on firewood at Manjal, Chennai.

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Manjal ( turmeric) is such an important part of an indian meal and so is this restaurant that serves the best of traditional food cooked on firewood. The food here is from Central Tamil Nadu.

Manjal

We all know that food cooked on firewood has a flavour and taste that cannot be matched by conventional cooking. The theme of this place is to serve traditional food the traditional way. The meal comes in plates laced by Banana leaf.

Firewood cooking

The vegeterian meal is as interesting as the non vegetarian meal keeping tastes and flavours intact. Both meals are unlimited Manjal has a whole variety of side dishes like the crab curry, brain fry, mutton chops, chicken fry, fish fry, prawn fry vanjaram fry that is served along with the meals. The biryani both mutton and chicken are available on the menu too. The vegeterian meal is priced at 450 plus tax and non vegetarian meal at 575 Plus tax. Remember it’s unlimited.

Vegeterian and non Vegetarian meal
Crab curry
Country chicken shredded ( nattu kozhi) in traditional Tamil Nadu masala
Prawn tokku
Liver masala
Vegetable meals
Mutton biryani

What makes this place special is traditional food cooked on firewood with nostalgic feeling of eating at some small town, fresh ingredients, no fuss food, eat to your hearts content.

Rustic interiors
Breakfast menu
Lunch menu

Manjal opens their door for guests on Christmas with a hearty breakfast and lunch.

Manjal is located at
Old no 17, ,New no 4, kasturi estate, 1st street Poes garden, Chennai-18