From Squid To Toddy This Festival Explores Flavours of Syrian Christian And More
Image Credit: Kerala Food Festival at Amaranta

When you think of one of the best seafood restaurants in Delhi, one name that tops the list is Amaranta - The Oberoi, Gurgaon. The décor is in hues of aquamarine which lends a serene yet refreshing ambience, this place is known for its culinary essence that sees a great mix of contemporary and authentic fares on the menu, the restaurant is always known for it’s creative element. And keeping up with its reputation Amaranta is celebrating the culinary skills Master Chef Prima Kurien with their ongoing Kerala food festival “Gods Own Cuisine”

When Prima Kurien is handling the kitchen, you can be rest assured that the food will be an absolute stellar. As she hails from the Syrian Christian community of Kerala, showcasing her expertise she has brought flavours from her home style delicacies cooking to the table and one can gorge on like steamed tapioca, Kerala style prawn, Moplah biryani and more. 

Interestingly for gastronomes the menu has been divided into a Tasting portion menu and also an ala-carte from where you can order your favourites. The meal started with the Meat and seafood platter that saw Prawn and Squid pepper fry tossed with some red chillies along with a super melt in a mouth Syrian Christian lamb cutlet that was fried in coconut oil and some Chicken Varathathu that’s sees tossing the chicken in fresh grounded spices and red chilli. While for the veg there’s Kadi patta pakoras along with some mini parappu vada (lentil and sago fritters). 

As I decided to stick to my non-veg fare, the table was gastronomes delight as Prima herself made sure the food is served just like one would do at home. Seeing her precision, I decided to let her choose the dishes. This was followed by some red rice, Pulishery, and Fish Vevichathu; a home style Syrian Christian fish curry. She personally made sure give the fish and rice a perfect mix so the flavours come out perfect. With my eyes on Mutton Oolarthiath and appam on menu, this spring lamb tempered with mustard sees and curry leaves sees a robust flavours and delicate play of spices. On being insisted I did give the Vegetable stew with some Puttu a try and I can vouch that flavour and texture is something I have never had before. 

A refreshing drink Padimukkam was served in between that is made with SappnWood which is also an excellent herbal medicinal property. This drink didn’t have a taste of it’s own but was surely soothing. The mini appams were topped with some toddy which had been cooked to give the texture almost similar to maple syrup along with some chilli dust. Even though not much of sweet person but the Cooked down toddy with some yogurt, banana and coconut is surely something I can go back for. 

The festival is on for both lunch and dinner till 20th March. Set Menu priced at-

Vegetarian – INR. 2850 , Meat & Seafood – INR. 3250