Eat and Feel like a Kerelaite @Southindian Food Festival, Aloft-Whitefield, Bengaluru


I was recently hosted for the ongoing Southindian food festival at Dot Yum-Aloft Whitefield. Executive Chef Hafizulla Baig had personally invited me to experience the flavors of south. I enjoyed the festival and must thank Chef and his team for this wonderful experience.
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Executive Chef Hafizulla Baig says the on going southindian fair is an opportunity for guests to enjoy diverse regional cuisine from Tamilndu, Kerala, Andhra pradesh and Karnataka the buffet spread will cover all corners of south. When we talk about southindian cuisine right from the use of oil to spices and chillies are used in fish, meats and veggies in different ways across south region. The Southindian Food Festival at Aloft Whitefield will be featuring one southindian region everyday till 30th Nov. 

Ambience

Starters
Attuirachi Varattiyathu, Nandan Kozhi Roast, Kulluva porichadu, Spinach Vada, Vazhapoo Vada, Tapioca Kappa puzhungiyathu with Mulaku Chammanthi.

Attuirachi varattiyathu is a braised mutton dish which can also be a side dish with layer parotta or dosa, Nandan Kozhi roast was free range chicken stir fried with spices and tasted excellent with biryani.

Kulluva porichadu: batter fried fresh anchovies. The veg starters were also very tasty like the spinach medu vada, vazhapoo vada(banana flower fritter) and steam cooked tapioca with chilly chutney.
                                            Salads and Soups

Salad counter was also very colorful and bursting with fresh coconut flavors from the salads like the Kaipakka Salad (Bitter gourd salad), Venpayani Salad, Cena (Yam in coconut), Green Gram Salad, Carrot Salad, Ridge gourd Salad, Cabbage Salad, Carrot Salad along side Dhai Vada, Curd Rice, and Papads. On the display was also traditional snacks like murrukku, jackfruit chips, banana chips, masala peanuts and puffed rice ladoos...

Main course Buffet Area
Nonveg: Thalaserry Kozhi Biryani (Chicken), Varutharacha Attuerachi Curry (Mutton), Pahari Meen Mappas (Sankara Fish Curry), Irachi Peralen (Beef Roast)



Veg Spread: Muringayila Thalichathu (Sauted Drumstick Leaves), Vendakka Thengapalil Vattichathu (Okra in Coconutmilk), Mullangi Sambar(Radish), Thenga Rasam, Pachakkari Kuruma (Mixed Vegetable in coconut and cumin gravy), Kumbalanga Puli (Ashgourd in tamarind and coconut),Green Beans Thoran (Stir fried green beans in coconut), Pachakkari Kuruma kalan (Yam and plaintain in curd)

To taste all the curries and sides there was Boiled Red Rice, Nei Choru (Ghee Rice), Appams, Parottas and Puttu...

There was a separate selection of northindian dishes too for people who are allergic to coconut: Arbi Masaledar (Crispy taro root), Paneer makhanwala( cottage cheese in creamy sauce), Punjabi Aloo (crispy potato), Dal Miloni (mixed dhal in creamy gravy).

In a true southindian style they also had Pickles and podis to enhance the taste of rice and curry few pickles and podis on display were the Gongura, Garlic, Green Chilly, Amla, Mixed Vegetable, Bittergourd, Karivepakku podi, Groundnut podi(verkadalai), Karam Podi, Kandi Podi.
Desserts

Karika Payasam, Rawa Ladoo, Unniappam, Vathalappam, Pazhampori, Pallada payasam, Cut Fruits, Parippu Payasam....

My Plate


Overall views about the food and experience was excellent. The dishes I enjoyed and had second serving were the Thalesherry biryani, kerela parotta, Varutharacha Aattierachi, nadan kozhi curry, payasam and pazham pori.  Must thank Chef and Aloft team for all the efforts and invite. Visit: http://www.starwoodhotels.com/alofthotels 

The buffet price is approx 1800 to 2000/- per person. Valet Parking Available.

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