Chefs from aloft have travelled to godhavari region for almost a month tasting and experimenting local cuisine. They have personally picked and shopped for many ingredients from the region specially for the festival like tender tamarind leaves, palm sugar, fish and chillies.
Aloft has gone one step further inviting homemaker and avid cook Anusuya amma from godavari region to showcase her regional cuisine at the festival. The amount of thought process and attention to detail is truly commendable.
We were hosted for bloggers table and enjoyed the konaseema/godavari cuisine. I highly recommend indulging in some of the authentic regional dishes that's never experienced before.
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Cold Pressed Groundnut Oil
Palaharam
Traditional gluten free, gram and rice flour snacks we normally serve guests in southindia.
Negroni (Cocktail)
Cocktail of choice welcome drink 😉
Ambience
Mirchi Bajji
Spicy chilly fritters stuffed with onions
Chepala Vepudu
Pan fried seer fish
Gummadikaya Vadiyalu
Pumpkin fritters
Nuvvula Yendu Royyalu Podi
Tiny dried shrimp and sesame powder. Normally mixed with white rice and ghee we begin our meal with chutney powders in south.
Natti Kodi Vepudu
Free range chicken stir fry
Royyala Iguru
Prawns stir fried
Nethallu Iguru
Anchovies in spicy tamarind curry
Chinta Chigaru Mamasa
Tender tamarind leaves slow cooked with mutton
Peethala Vepudu
Crab in tomato gravy
Natti Kodi Kunda Biryani
Free range chicken biryani
Putharekulu
Thin rice sheets layered with ghee, dry fruits and palm sugar
My favorite picks from the festival were chinta chigaru mamasam, chepala vepudu, natti kodi vepudu and royalu igaru. Chefs and Anusuya amma have truly put up a grand spread fit for a king.
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