KOLKATA: Come savour the varied flavours of the 'Northern Circars' at Grand Market Pavilion in ITC Royal Bengal from January 8 to January 17 under the aegis of “Kitchens of India”.
The 'Northern Circars' was a former division of British India’s Madras Presidency, which consisted of a narrow slip of territory lying along the western side of the Bay of Bengal.
The region corresponds in the main to the coastal Andhra region of Andhra Pradesh, including the districts of Krishna, East and West Godavari, Vishakhapatnam, Vizayanagaram, Srikakulam, Prakasam and Guntur, as well as Gajapati and Ganjam districts of Odisha.
The 'Northern Circars' were governed as part of Madras Presidency until India’s Independence in 1947, after which the presidency became India’s Madras State.
The food is unique because of local produce, especially the chillies. The chillies produced in this region are different from place to place with varied flavours and different taste. Mangalagiri chilli for 'curries' and Pottu Mirapakai for 'thokkus' (pickle).
Experience the age old authentic recipes of the 'Northern Circars' of British India’s Madras Presidency, rustled up by celebrated Chef Praveen Anand, executive chef of South Indian cuisine at ITC Hotels with delicacies such as pesara punukulu (crispy moong dal chunks served with ridge gourd chutney), karjam vepudu, (pepper tossed mutton liver) bangala dumpa, masala koora (potatoes tossed with chilli and kopra) kakarakaya vepudu (bitter gourd crisps with onion, garlic and chilly) beerakaya paalu (ridge gourd slow cooked in cow’s milk with spices) palakoora pappu spinach and lentil cooked together, tempered with mustard and cumin, podi chapa (masala coated pan fried beckti fillets), menthi koora royyalu (prawn and fenugreek leaves combination with ethnic spices), palletoori kodi koora (village style chicken curry with drumsticks) and veta pandi vepudu (ethnic pork roast), bellam garelu (fried lentil dumplings steeped in jaggery syrup) and gassala payasam (poppy seed kheer) to name a few.
Tejinder Singh, area manager, east, ITC Hotels and Cluster and GM, ITC Royal Bengal and ITC Sonar says, “We are delighted to present Circar Ruchulu, the unique flavours of the ‘Northern Circars’, part of the erstwhile Madras Presidency, researched and presented by Chef Praveen Anand whose lifelong passion is to retrieve and revive lost recipes of Southern India. The local produce and the varieties of chilies of the region imparts diverse flavors to age old authentic recipes. This is a part of ITC Hotels Kitchens of India series where we showcase India’s wealth of unique, forgotten, undiscovered and regal cuisine in keeping with our ethos of ‘Responsible Luxury’.”
The promotion is a part of the Dinner Buffet (7.30 to 11pm) at Grand Market Pavilion at ITC Royal Bengal from January 8 to January 17, 2021.
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