Dakshin presents Rajoupacharam by Award-winning Chef Shri Bala At ITC Windsor

Going back in time and studying royal cuisines reveals many new facets of
how our food culture emerged. Take for example the use of chillies in our food, which was, thanks to the Dutch, who plundered the pepper and brought chilli to our land. Before this, it was pepper that was predominantly used in Indian royal kitchens from across the land. Rice was a staple even during the Sangam time; however, it was only the kings, who ate rice, while the commoners’ staple was millets.

Formerly a Company Secretary and now a food researcher and Chef, Chef Shri Bala’s curiosity got her to explore and turn her interest in foods into a
fully-fledged career as a researcher of forgotten recipes. Through expansive researches online and numerous library visits across the Southern Peninsular and nearby countries, she has discovered many much-forgotten recipes, which she has decided she must bring forth to food lovers. Since then, she has been curating traditional forgotten recipes for food festivals across various hotels. She is also currently pursuing her PhD in Ancient Cuisines and Evolution of Food from Sangam Times to now.

Dakshin presents Rajoupacharam by Award-winning Chef Shri Bala At ITC Windsor

As part of the Pan-India Celebration to commemorate 30 successful years of
Dakshin, the signature brand that celebrates the rich diversity of South
Indian cuisine, at ITC Hotels, Chef Shri Bala is visiting Dakshin at ITC
Windsor to showcase the royal cuisines of south Indian kingdoms of Chola,
Kakatiya, Vijayanagara and Sethupathi. The food promotion, itled
‘Rajoupacharam’ is a royal feast under the Kitchens of India initiative –
Royal Repast.

The festival will feature ancient dishes like Iddalige, urad idly encased in a puri; Benne chikitse anna that says its healthy in its name itself; Kootan soru, a one-pot meal made using select vegetables and rice encased
in lotus leaf, Mossuru bhutti – curd rice dumpling with spicy green chutney a simple dish with a little process involved. Sarvapindi from Telangana,
which she made in smaller sizes using Paniyaram moulds and Golichina Mamsam from the same area; Menthi kadubu, Eral varai – prawns tossed in black pepper, quail and black pepper; Kothina kari – minced mutton with spiced urad crumble, and unique desserts like Paruthipal Pongal (cottonseed milk Pongal with palm jaggery) in addition to Akki hesurubele payasam adding the sweet touch made for an exhaustive royal menu.

Embark on a time travelling adventure and indulge in forgotten recipes,
only at Dakshin.

Date: September 13-22, 2019

Time: Lunch & Dinner: 12:30 PM to 3:30 PM & 7 PM to 11 PM

Venue: Dakshin, ITC Windsor

For Reservations: Call +91 80 6140 1205 or email mytable.itcwindsor@itchotels.in