A spicy ride

Kolhapur is famous for its handcrafted chappals and lip smacking cuisine that was not so much in limelight. ITC Kakatiya, which has been for some time exploring the lesser known cuisines, is conducting a Kolhapuri Food Festival at Deccan Pavilion till February 23. Interplay of sweet and spicy flavours are the trademarks of this cuisine.

“Kolhapuri cuisine symbolises the style of preparation by using the specific type of local masalas, which are commonly used at the households in Kolhapur,” says Chef Saheb Rao Bhamble, who specializes in the cuisine and hence has been specially flown from Rama International, Aurangabad, for the food festival.

Chef Bhamble has brought along with him the authentic spices from the region to garnish the legacy of a rich culinary heritage of the town. Beginning the food fare is the ‘Taak’, a refreshing drink, which is similar to buttermilk - not overtly spicy yet with flavours of various spices. For starters Masa Kolhapuri (Salmon) and Mogaji Bhajji (Moong dal bhajji) with spicy ‘Teecha’, a chutney made of green chillis tantalises the taste buds.

Kolhapuri mutton, cooked with hand pounded spices is the burst of the flavours in the mouth. Komidi rasa (Chicken curry), Bhareli Vangi, made with baby aubergines stuffed with peanuts and cooked in a piquant style, Goli Pulav, fragrant basmati rice cooked with tender lamb or chicken dumplings and Palak Varan (dal) are the other must tries on the menu.

A food fest is never complete without desserts. Basundi and Shrikand mark the right end to the delightful Kolhapuri meal.

Kolhapuri Food Festival
Till February 28
(For Dinners)
At Deccan Pavilion,
ITC Kakatiya
Somajiguda
Phone: 78930-13000