Kerala Sadhya
21st October at 8 pm

Presented by Hariharan

Starters

Tomato Rasam
Vada

Non-vegetarian

Meen Kary (Fish) with Iddiappam (string hoppers)
Kori Kary (green chicken korma)
Mutta Kary (egg curry)

Vegetarian

Kaddala Kary (masala black channa curry) with Appam
Urulakizhangan Kari (spicy potato curry)
Avial
Muttakoos Thoran (dry cabbage dish cooked with channa dal)
White pumpkin Pachadi
Sambhar

Steamed Rice
Tomato Rice
Malabar Porotta

Desserts

Jangri
Payasam
Madakusan (Coconut Pancakes)

Rs.350/- + 10% Service Charge + 12.5 VAT

The cuisine of Kerala is hot and spicy and offers several gastronomic opportunities. The land and the food are rich with coconut, and variety of yams and spices and other ingredients that dominate this cuisine are chillies, curry leaf, mustard seed, tamarind and asafoetida.  As the people are mostly fish-and-rice eaters, Malayali cuisine is rich in its variety of fish preparations, among which is Meen Moilee. Vegetable and chicken stews are an excellent example of lightly spiced coconut curries. Other famous delicacies include:  avial, mango curry with curd and coconut; stir-fried banana flower with coconut; duck curry: and stir-fried crab with coconut.   One can easily relish a dish as simple as 'kanji' (rice gruel) or as extravagant as the 'sadya' (feast).

Hariharan is the South Indian chef at the IIC.