Unbeknownst to many gourmands, Kerala and Brazil share numerous culinary curiosities. In fact, Brazilians lean heavily on ingredients like cassava, beans, coconut milk, okra, plantain, papaya, and they prefer rice over bread too.
“The love of ‘all things beef’ is another similarity,” quips executive sous chef Kalesh K S, just as I bite into a succulent tenderloin steak called churrasco (grilled to pink perfection over charcoal). Kalesh helms Mosaic—the all-day dining space where Crowne Plaza’s new Brazilian food promotion is being held.
Even though the Cherthala native has over 20 years of experience in kitchens around the world, he’s immensely pleased that Brazil’s very-own team chef, Eduardo Rezende, agreed to fine-tune his spread of specials. These include dishes like batata corada (roasted potato); a typical Afro-Bahian stew referred to as bobo de camarao (a blend of fresh shrimp, cassava, and coconut milk); and feijoada (black bean stew with beef).
Local favourites
Chef Eduardo—who flew down to complete preparations at the hotel a week before Brazil’s U-17 squad arrived—explains that this unique ‘food bond’ emerged out of the Portuguese colonisation of both lands. As a matter of fact, the Portuguese, specifically the preliminary colonisers based in Kochi and Goa, were the ones who introduced India to its favourite spice, chilli.
While both chefs continue to engage (Eduardo interacts in Portuguese and Kalesh speaks Spanish) in an animated discussion on culinary history, I sneak away for a few delightful mouthfuls of arroz branco (an indigenous brown rice) and feijao carioquinha (a thick pinto bean stew lightly-seasoned with salt and garlic).
Upon returning, I ask Eduardo, if this is what locals eat in his land (thanks, Google Translate!), and the South American immediately agrees to whip up a plate for me. I am asked to pair some white rice, delicious feijao preto (black bean stew), and coarse-textured farofa (toasted cassava powder tossed with buttered shallots) into one bite.
“Follow that with some wholesome sauteed brocolli and smoky sausage dipped in a piquant pineapple salsa, and you’re eating dinner like a true Brazilian,” explains Kalesh.
Unfortunately, since we turned up a few hours before dinner service, their desserts like beijinho de coca (gooey coconut balls smothered in chocolate sprinkles) weren’t ready yet. Either way, since most of us may not experience the 2018 Rio Carnival, this is one Brazilian festival we gringos cannot miss.
Till October 23. From 7-11 pm.
Meal for one `1,445 plus tax
Details: 2865000
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