It is the diversity that makes Indian cuisines the most versatile cuisine in the world. One just needs to go a few hundred miles to see the scenery as well as the food change in taste and variety. Recently the Courtyard by Marriott held a unique first-of-its-kind food festival. It had on display eight Indian cuisines from eight states of India. This culinary week was a fantastic mouth-watering jugalbandi between spices, herbs and textures.
The chefs from eight states (all from Marriott hotels across the country) were present to share their dishes.
We had in attendance
Chef Ranjit – Jaipur – Rajasthani cuisine
Chef Amarjeet Singh – Gurgaon – Punjabi cuisine
Chef Deepak Rana – Mussorie – Garwali cuisine
Chef Uday Karmalkar – Mumbai – Konkani cuisine
Chef Chiranjeet Mandal – Raipur – Deserts of Bengal
Chef Mithun Mohanan – Kochi – Food from God’s Own country, Kerala and lastly
Chef Amrutha Valli – Hyderabad – Andhra food
To start with I had some Mangori Papad and Jawar ki Roti from the Rajasthani cuisine section which was scrummy. Then I tried the Mutton Varuval and Kelangevarad from Tamil Nadu and proceeded to relish some Appams with Chicken stew from Kerala, and Mirappakai Mutton from Andhra Pradesh.
My favourite was the fish that Chutney Amma had prepared from the Andhra section…little trivia she has been with the Marriot Hyderabad for over 21 years and is a specialist in chutneys and grills.
Whether you have a sweet tooth or not, when it comes to desserts from Bengal, you are bound to have a smile on your face as this region has a rich mishti tradition.
The selection of the desserts was quite impressive. I tried Nolen Gurrosogulla, white Rosogulla, Chandrakala, Chumchum, Sondesh the Anarkali and a sweet called the sandwich. In all a heady sugary high was in order.
If this fest is coming to a Marriott near you do not miss this culinary journey…trust me if you are a foodie at heart, like we all Indians are your stomach and you will be smiling ear to ear.
Text and images by Gursimran Singh