Archive | July, 2013

Kerala Chicken Curry

30 Jul

Kerala Chicken CurryI recently discovered ‘god’s own secret’ in ‘god’s own country’*……..

No it wasn’t a religious pilgrimage; it was a weekend retreat in an enigmatic paradise- Vivanta by Taj – Bekal, Kerala . It’s a parallel universe of natural and man-made beauty where extensive natural foliage unites with beautifully manicured lawns and the alluring backwaters rally around lotus filled ponds. It’s an escape from reality with a chance to rejuvenate and stimulate all your senses.

Photo Credit: Hotel Website

Photo Credit: Hotel Website

If you think the landscape and the world class spa are the only draw to reinvigorate you here, wait till your taste buds are tantalized in the dining room. As expected at a Taj hotel the chefs are experts in global cuisine but since we were in Kerala my prime focus was traditional costal cuisine. Their fluffy appams (pancake made with fermented rice batter and coconut milk), coconut kissed piquant vegetable and meat curries, and fresh seafood further reinforced my love affair with food from the Malabar Coast.

Serving Suggestion

Serving Suggestion

This chicken curry recipe is a slightly adapted version of a Nadan Kozhi Curry (Local Chicken Curry) that I learnt from Chef Dhandapani on this trip. It embodies what I love about Indian coastal curries – several layers of spices that come together harmoniously with a touch of coconut milk. Consider this aromatic and flavorful chicken curry an ode to a wonderful weekend at The Vivanta by Taj, Bekal and a sneak preview to your potential trip to discover “god’s own secret” in “god’s own country”. Continue reading

Corn on the Cob Curry

2 Jul

IMG_3056You can spend several years traveling all across India and still find distinctive dishes that you have never tasted before. There are thousands of regional dishes and over hundreds of ways of preparing each of them. This is the very reason India and Indian food is paradise for food enthusiasts. Just when you think you have tried every dish a region has to offer, you will surely stumble upon another unique flavor profile.

A few years ago my mother-in-law introduced me to a Corn on the Cob Curry. I had never eaten corn in a robust coconut gravy laced with tamarind paste and finished with a classic South Indian tempering of mustard seeds, curry leaves and dried red chilies. This dish harmoniously married together different textures and several spices; there was perfect equality among all the ingredients with no element dared to over-power another.

This adaptation of my mother-in-laws brilliant recipe features  just in time for the height of corn season. So go ahead and add something more than just butter and spice to your Corn on the Cob this summer. Continue reading

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