Sheraton is truly one of the iconic hotels in Bangalore, and is well known for the experience it brings forth its guess. Located near the Bangalore International Exhibition Centre, it strives to bring amazing food experiences and cuisines from the world to our platter.
The most recent one being the Chettinad festival, lavish spread buffet, some amazing flavors, and authentic dishes from Tamil Nadu. Enjoy the spices and aromas of Chettinad Cuisine through a special dinner buffet at Feast, Sheraton Bangalore Hotel at Brigade Gateway’s multi-cuisine dining venue.
What makes it even more interesting is that Chef Marty and Chef Shabri went on a food trail visiting Karaikudi, Chettinad and Pudukottai to explore the authenticity of the Chettinad Cuisine and bring to us the best flavours and the original dishes to us. During their travel they spoke to locals from the city, understanding the use of spices and flavours as they do it back there in Tamil Nadu.
Chettinad cuisine is well known for the huge range of spices used in preparing food and primarily into the non-vegetarian dishes, locals do not use powdered spices or masalas which we now have adapted to just for saving some time, they take out the time grind the spices needed fresh and pure and this is something which brings additional flavor to the dishes.
Chettinad dishes are usually topped with a boiled egg and it is usually considered essential part of a meal. Sun dried meats and salted vegetables are also a huge chunk of the Chettinad cuisine, reflecting the dry environment of the region. The meat popularly consumed are fish, prawn, lobster, crab, chicken and lamb.
Hot Picks:
Pepper Chicken Chettinad: High on spices, flavours of tomatoes, sweet onion and cinnamon long with pepper as the major component creates a dish with perfectly tangled aromas.
Tava Fish Fry: Fleshy surmai fillets marinated in exquisite Chettinad masalas and then pan fried.
Kozhi Rasam: Although from the North of India I really enjoy hot and tangy rasam, and learned making it from a friend from Andhra. Rasam at the Chettinad festival was also something very close to the authentic flavours I am used to so enjoyed it a lot.
Keep following this section for upcoming food experiences at Sheraton Bangalore Hotel at Brigade Gateway.
Till then keep exploring, keep sharing and keep eating for the love of food.
XOXO
@krishna_tejas
Image Credit: Indian Food Freak
The most recent one being the Chettinad festival, lavish spread buffet, some amazing flavors, and authentic dishes from Tamil Nadu. Enjoy the spices and aromas of Chettinad Cuisine through a special dinner buffet at Feast, Sheraton Bangalore Hotel at Brigade Gateway’s multi-cuisine dining venue.
What makes it even more interesting is that Chef Marty and Chef Shabri went on a food trail visiting Karaikudi, Chettinad and Pudukottai to explore the authenticity of the Chettinad Cuisine and bring to us the best flavours and the original dishes to us. During their travel they spoke to locals from the city, understanding the use of spices and flavours as they do it back there in Tamil Nadu.
Chettinad cuisine is well known for the huge range of spices used in preparing food and primarily into the non-vegetarian dishes, locals do not use powdered spices or masalas which we now have adapted to just for saving some time, they take out the time grind the spices needed fresh and pure and this is something which brings additional flavor to the dishes.
Chettinad dishes are usually topped with a boiled egg and it is usually considered essential part of a meal. Sun dried meats and salted vegetables are also a huge chunk of the Chettinad cuisine, reflecting the dry environment of the region. The meat popularly consumed are fish, prawn, lobster, crab, chicken and lamb.
Hot Picks:
Pepper Chicken Chettinad: High on spices, flavours of tomatoes, sweet onion and cinnamon long with pepper as the major component creates a dish with perfectly tangled aromas.
Tava Fish Fry: Fleshy surmai fillets marinated in exquisite Chettinad masalas and then pan fried.
Kozhi Rasam: Although from the North of India I really enjoy hot and tangy rasam, and learned making it from a friend from Andhra. Rasam at the Chettinad festival was also something very close to the authentic flavours I am used to so enjoyed it a lot.
Keep following this section for upcoming food experiences at Sheraton Bangalore Hotel at Brigade Gateway.
Till then keep exploring, keep sharing and keep eating for the love of food.
XOXO
@krishna_tejas
Image Credit: Indian Food Freak
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