Chutney’s revamps menu with 36 new South Indian dishes

 

Colombo’s first five-star South Indian restaurant Chutneys at the Cinnamon Grand has redefined anauthentic South Indian culinary experience with the launch of its new menu, featuring a range of traditional dishes from the states of Andhra Pradesh, Tamil Nadu, Kerala and Karnataka.

 

With thirty six brand new South Indian items to entice your taste buds, Chennai Chefs Venu and Krishna together with the Chutneys team took months to perfect the unique and specialized tangs, that lend to a true celebration of the culinary extravagance that is South Indian fare. 

 

If you’ve already tried the different types of lassi, butter milk, juices, milk shakes and falooda available at Chutneys, then the newly introduced Inji Chaaru ( Ginger juice) maybe just what you’d like to beat the heat with. Five new starters, namely the Tarigina Mirapakai Bajji (Deep fried yellow capsicums dipped in spiced gram flour), Onion Garam Pakoda (Spicy batter fried onions), Mutton Roast (Lamb morsels tossed in onions, curry leaves and chilli spices), Andhra Kodi Roast (Chicken roasted with onions, tomatoes, chilli and spices) and Nandu Porial (Crab meat tempered in mustard, onions and green chilli) offer a delectable way to whet your appetite. 

 

 

The Kai Kai (Mixed vegetables cooked in cashew gravy), Urulai Bhaji (Mashed potatoes tempered in mustard and onions), Nilagiri Kozhi Kurma (Chicken cooked in ooty greens, coriander and mint), Meen Puli Kozhambu (Cubes of seer fish cooked in tamarind gravy) and Melagu Kal Era (Lobster cooked with pepper masala) are the new additions from the state of Tamil Nadu.  

 

Added dishes from the Kerala region include the Vendakkai Theeyal (Ladies fingers cooked in tamarind, coriander and red chilli), Kozhi Malli Perlan (Chicken cooked with carrots, potatoes and coconut milk), Meen Polichathu (Kerala speciality of seer fish wrapped in a banana leaf), Kanava Varutha Masala (Cuttlefish tempered in mustard and red chilli) and Parakonchu Varatiyathu (Rock lobster cooked in aromatic flavoured garam masala and coconut milk).

 

Andhra Pradesh’s additions are Bangala Dumpa Battani Iguru (Potatoes and green peas cooked in cashew nuts and green chilli), Masala Wada Pulusu (Channa dhal with tamarind gravy), Kaima Battani Masala (Minced mutton and green peas cooked in onion tomato masala), Pandu Mirapakai Kodi Koora (Guntur chilli flavoured spicy chicken curry), Vennai Kodi (Chicken curry infused with white butter and bell pepper) and Nellore Chapala Pulusu (Nellore chilli spiced signature fish curry).

 

 

The specials from Karnataka include the Badenekai Alugadde Palya (Brinjals and potatoes tempered with mustard and dry masala), Pookose Masala (Cauliflower cooked in onions, tomatoes and pepper) YettiKarwari (Prawns cooked in coconut gravy) and Sungta Uppukari (Prawns sautéed with onions and grated raw mango).

 

Apart from the regional specialities, the improved menu boasts a new Tamarind Rice and Coconut Rice that go well with any of the accompaniments. Last but not least, four delightful desserts, the Pesara Pappu Payasam (Yellow mung dhal and jaggery flavoured with coconut milk), Paal Pazha Payasam (Chilled sweetened reduced milk flavoured with seasonal fruits), Shahi Tukda (Fried bread in sugar syrup topped with rabadi) and the Chutneys Special Dessert Platter of assorted Indian sweets, offers the perfect ending to your South Indian gastronomic experience. 

 

Keeping in mind vegetarians, meat lovers, seafood fans and those with a sweet tooth, the new menu has something for everyone. Try out these dishesat Chutneys and indulge in the flavours of authentic South Indian cuisine.