Taking a break from the norm and heading to 'The Serai'- Chikmagalur for skreem experiential bloggers retreat was best decision I made.
About: ‘‘Serai'-chikmagalur is a luxurious retreat surrounded by 70 acres of lush coffee plantation, provides you ultramodern villa with private pool amidst vast wilderness. It boasts of a harmonious mix of traditional and modern facilities to make your stay memorable one.
Cuisine: The serai kitchen odyssey provides the finest exquisite pan asian, continental and traditional malnad dishes like 'Neer Dosa', 'Suggi Kadubu', 'Akki Roti', 'Chicken Curry', 'mutton sukka', 'Fresh water fish fry', 'idiyappam' and other lip-smacking home made food at your very request.
Do read my Culinary Adventure Series Day 1, Day 2, Day 3 @The Serai. Follow me on Youtube Channels and Blog for regular updates...
Some Gyaan about Malnad Cuisine:
The Malenadu of Karnataka can be divided (on basis of food culture) as Southern and Northern malnad region. I will be highlighting 10 must try, southern Malnadu dishes from Chickamagaluru and Belur taluk.
The word Malenaadu means "land of mountain ranges". The cuisine is heavily influenced by the variety of fruits and vegetables available in the rich forests of western ghats.
The ingredients like tender bamboo shoots, colocassia leaves, turmeric leaves, and raw jackfruit are prepared on a daily basis. Steaming is the favored method of cooking in Malenaadu one can find steam cooked rice dumplings and rice cakes served along with spicy hot chicken saaru.
1. Kai obattu or holige, is a coconut stuffed flatbread. A traditional meal in karnataka, tamilnadu and andhra pradesh, will start with holige. Must try when at chimagalur.
2. Akki Rotti: These gluten free rice breads are very delicious with ketchup or coconut chutney.
3. Suggi Kaddubu: Butter dumplings prepared with cream of rice, coconut and butter, served with chicken curry or vegetable curry.
6. Halasina Kaddubu: Jackfruit and rice dumplings which is lightly pan fried with ghee and served with honey and ghee.
7. Mutton Sukka: Morsels of tender mountain goats simmered with spices and wok fried to perfection.
8. Gangalada dosa: Soft and fluffy pancakes, prepared in earthen pots fried in ghee was served with mutton curry.
9. Keema Unde: These mountain goat meat balls are prepared with special coriander based masala which was moist and very juicy.
10. Khuskhus payasam: Poppy seeds, Cardamom and Cashew custard.
Traditional Gowda Meal
Holige and thupa, Kadubu, Idiyappam, Gangalada Dosa with meenu masala, Harlikai Gojju, Kosambari, Kalule Palya, Halsinkai, Bendekai gojju, Hurlisaru, Kaima unde, Eery fry, Kesa, Mavinhanina Gojju, Steam rice with rasam, Mamsa Dry Fry, Curd Rice, Halagana Hittu, Khuskhus payasam...
For More Info Visit: http://www.theserai.in/
For More Info Visit: http://www.theserai.in/
Chikkamagaluru, Located in the foothills of the Mullayanagiri range, situated in western ghats is favorable climate and coffee estates attracts tourists from across the globe. Chikmagaluru is also reffered as malnadu by locals, the word Malenaadu means "land of mountain ranges".
Coffee was introduced into India through the Chikkamagaluru district when the first coffee crop was grown in the Baba Budan Giri Hills during 1670 AD. According to the article Origins of Coffee, the saint Baba Budan on his pilgrimage to Mecca travelled through the seaport of Mocha, Yemen where he discovered coffee. To introduce its taste to India, he wrapped seven coffee beans around his belly and got them out of Arabia. On his return home, he planted the beans in the hills of Chikkamagaluru and rest is history.
Thank you so much for visiting. Stay tuned for more culinary adventure series 🙏
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