Dakshin's Ugadi spread has sugar & spice, and everything nice!

The Ugadi Ruchulu Celebration at Crowne Plaza Chennai Adyar Park has everything from sweet panakam to spicy Rayalseema kodi vepudu 
Pandulu payasam
Pandulu payasam

It doesn’t really need to be a ‘festival day’ for a seasoned foodie who loves his saapadu to enjoy a meal at Crowne Plaza Chennai Adyar Park’s South Indian restaurant, Dakshin — for they serve up a royal feast from all four south Indian states on a daily basis. But when we got wind of the fact that there was a special celebration of Andhra cuisine (on the occasion of Ugadi), we couldn’t help but wonder what was in store for us. Sure enough, we weren’t disappointed, for a spicy spread awaited us. 

<em>Nellore kodi biryani</em>
Nellore kodi biryani

Curated by Sous Chef  J Prabhakaran, the festival showcases classic dishes a la carte style, from both Andhra Pradesh and Telangana — think ulavucharu or ragi sangati. “The main ingredients that go into most of the traditional Andhra cuisine includes tamarind, coriander seeds, Guntur chilli, garlic and peppercorn,” explains the chef. We begin with the traditional welcome drink, Panakam, a refreshing concoction of jaggery and dry ginger which sets the tone for our soups. Vegetarians must try the inventive Tamalapaku charu, a rasam-like soup with a generous garnish of betel leaves, while the Miriyala kodi ulavucharu — chicken and horsegram soup cooked in a a spicy peppercorn broth — comes highly recommended for non-vegetarians. We follow it up with some crunchy Thotukura jeedipappu pakodi (cashew and spinach pakodas) and a red-hot Rayalseema kodi vepudu (perfectly cooked chicken in an onion and chilli masala). 

<em> Thotukura jeedipappu pakodi</em>
 Thotukura jeedipappu pakodi

For the main course, we are served the traditional Ragi sangati — a jelly-like ball of rice and ragi — paired best with a side of Mulakada mamsam, a tasty combination of soft mutton, drumstick and tangy tamarind. Its vegetarain counterpart, the Mulakkada alasandala koora (black-eyed peas with drumstick) is equally tasty. But what really had us reaching for seconds and even thirds of was the Nellore kodi biryani, best eaten with their housemade poondu (garlic) pickle and onion raita. With our understanding of Andhra cuisine extending beyond Andhra meals, we wrap up on a sweet note with Pandulu payasam (mixed fruit like chickoo, apple, pomegranate and banana in sweetened condensed milk).

From March 14 to March 21 (lunch & dinner), meal for one: Rs 1,800+taxes (veg); Rs 2,200+taxes (non-veg). 
 

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