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Mumbai Food: Indulge in an Andhra-style feast served on a banana leaf
- Updated: July 12, 2017
Gutti Vankaya Koora
When Ritu Khanna got married into a Telugu family 4 years ago, her initial assignation with Andhra cuisine was Majjiga. The spiced buttermilk was a distant cry from a one she was used to carrying as a Punjabi. “The usually seasoning we would supplement was stone salt. This one was some-more nuanced, as my mother-in-law [P Kalyani] would supplement a special piquancy mix,” says a 32-year-old home baker. This Sunday, a twin will horde Vindhu Bhojanam, an Andhra-style feast served on banana root during a pop-up by Commeat.
“Of all a southern states, Andhra cuisine is a spiciest. We’re gripping a add-on on a piquancy levels as we wish guest to suffer each dish,” says 53-year-old Kalyani, who hails from Guntur, and after shifted to Hyderabad before relocating to Mumbai.
The menu facilities Mukka Pulusu, where vegetables are baked in a honeyed and immature gravy, Dondakaya Vepudu (tendli fry), Gutti Vankaya Koora (stuffed brinjal gravy) and Pappu, a plain toor dal preparation. It will be served with steamed rice and Pulihora (tamarind rice). “In Andhra cuisine, you’ll frequency find onion and garlic. We deteriorate dishes with immature chillies, tamarind, tomatoes and curry leaves.”
The accompaniments embody carrot pachadi, spread and gongura pickle. End a dish with Semiya Payasam (vermicelli kheer) and besan laddoo.
ON: Jul 16, 12.30 pm onwards
AT: Chembur West
LOG ON TO: insider.in
COST: Rs 900
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