Go fishing at the sea-food fest in town

Follow us:WhatsappFacebookTwitterTelegram.cls-1{fill:#4d4d4d;}.cls-2{fill:#fff;}Google NewsComing from the coast of Chennai, sous chef Harish brings to Hyderabadis the best there is in the city of sea food, as a part of the sea food festival organised by ITC Kakatiya. Being hosted at their in-house restaurant Dakshin, the festival is an amalgamation of some of the most popular sea-food preparations  from all four South states. Says Chef Harish, “The dishes that we’ll be serving are classical dishes; in the sense that I’ve stuck to the original recipe without tweaking it to give the authentic taste.I believe in staying true to the original flavours.” Considering that Hyderabad is a landlocked city with no direct access to the coast and hence sea produce, Chef Harish admits that the real challenge for conducting thefestival isn’t the flavours but acquiring the fish itself. “It is very difficult to find the right fish since this isn’t a coastal city. That was also the idea behind conducting the festival because there isn’t a sought aftereatery when it comes to sea-food.” Featuring trademark preparations from Karnataka, Kerala, Andhra Pradesh and Tamil Nadu, the chef who is currently based at the ITC hotel in Chennai serves up favourites like Karimeen pulichathan, Nandu Porichathu, Chemeen Ularthiathu, Coondapur Denjhi Curry and Koondal Melaguperatti, among others. Sea food lovers will find quite a bit of a platter to choose from including fish (naturally),prawn, crab, squids and lobster, which will served in three preparations -- Neerulli, a spicy tangy gravy with shallots and tomatoes, Ularthiathu, a dry masala with onions, ginger and coconut, and Igguru, onions andtomatoes simmered in cashew nut gravy. Staying true to his principle of serving classical dishes, some of the musthaves on the menu include crab Nandu Porichathu, Meen Pollichathu and Chemeen Ularthiathu.Cooked with hung curd instead of the now popular butter garlic sauce, the meat gives off a very interesting spicy tangy taste. The lobster meat is served in a mixed garnish of spice, cooked to the right degree of chewiness. As for the Malayali baked fish - the karimeen - the flavours are seeped into the meat till the bone, while the prawnsare delectable. Note to patrons, if you don’t prefer eating with your hands, especially the crab, you’re missing out on the fun. Don’t be surprised if the chef and restaurant concierge urge you to dig in with your fingers, for the real flavour comes from eating with your hands. Being served as lunch and dinner, the menu is a la carte. The festival which began on the auspicious day of Onam (perhaps for the extra classical touch), will continue tillSeptember 2. first published:August 30, 2012, 09:02 ISTlast updated:August 30, 2012, 09:02 IST 
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