ITC Park Sheraton & Towers’ signature restaurant ‘Dakshin’ is having a Tuluva Velallers' food festival from
April 11th to 20th, 2003.
The Tuluva Velallers – the Mudaliars of today – were the first farmers to grow crops on arid land. According to an ancient legend a village belle saved the life of a Chola Prince who had lost his way in the forest & taken refuge under a Kadamba tree. Enamoured by her beauty he cohabitated with her and promised to give her half his kingdom if she gave birth to a son. Asked how he would recognise his son he pointed to the Kadamba tree and said the leaves of this tree (which were witness to his love for her) would remind him of her. Later he left for the city where he was crowned king. He married and had a son. In the forest the village girl also had a son who grew up to be a great warrior. When his mother sent him to his father with Kadamba leaves to claim his share of the kingdom, the king had forgotten his promise and showed no inclination to honour his word. The enraged son challenged his stepbrother to a duel and defeated him. The father gave him half his kingdom comprising of arid land. The victorious boy named his land Tuluvanadu with the Kadamba tree as insignia and invited the farmers from the neighbouring villages to come and settle on his land. The dry unyielding arid land was coaxed to yield by the imaginative farmers. This food festival is in salutation to these Tuluva
Velallers.
Chef Praveen Anand, rated as one of the top 10 chefs in India, has done immense research on the subject and has come up with some delectably authentic dishes catering to vegetarian & non-vegetarian palates.
To mention but a few, there is Karnakazhangu Vadai (Yam Vadai), Raal Poruma Kootu (a Prawn & drumstick leaf combination), Nattu Kozhi Kozhambu (Country Chicken Curry), Kalyana Panthi Kozhambu (Mutton curry made during weddings), Seeralam (a spicy preparation made with dumplings of channa dal & chillies), Thakkali Kadayal (Tomatoes in combination with tamarind, onion, green chilies tempered with vadagam), Thengai Paal Sadam (Rice cooked in coconut milk with green chilies, onions & garlic), and Sura Pinji (Fried balls of lentil batter in coconut milk, flavoured with cardamom).
Along with the food festival, the special menu would also include the all time favorites of
‘Dakshin’.
The a-la-carte menu is available during restaurant hours:
Lunch – 12.30 pm to 2.45 pm
Dinner – 7.30 pm to 11.45 pm
ITC Park Sheraton & Towers’ signature restaurant ‘Dakshin’ is having a Tuluva Velallers' food festival from
April 11th to 20th, 2003.
Along with the food festival, the special menu would also include the all time favorites of
‘Dakshin’.
