Madurai Treats with a Side of Jigarthanda at a Food Festival in Coimbatore

Ayira meen kulambuA Quintessically Madurai Dish often Served AlongSide Steaming IdlisRice and IdiyappamsIs a Blend of Tamarind, Spices, and Perfected Culinary Techniques Over many generations. But the star of the delicious, tangy curry is the tiny worm-like Ayira Fish, Known for Its Tender Texture and Taste, and Sourced from the Vaigai Dam. ,Ayirai Is Always bough alive and is a robust fish that does not die fast. As part of cleaning before cooking, the fish is let to swim in eater coconut milk or butter milk. As the fish thrives at the bottom of water bodies, they tend to have mud sent in their mouth, which is removed when put in milk, ”Says sheik mohiden, culinary director of South Indian Food At PRODEN FOD AT PRODEN FODEN FODEN FODANATER Resorts. Ayira And keeping it alive has been most challenging. I have tasted the meen kulambu DURING MYCLLEGE DAYS when I Frequented The Late Chef Jacob’s Home in Madurai. It’s his mother’s recipe. We dry roast the masalas, make a paste, and add to the gravy which lends a unique flavor, “He says adding that Madurai Street Food Culture offers Planty of Scope to Showcase Variety and A Memarable Experience For Diners ..

Simmakal Sultan Bhai Chicken Biryani and Konar Kadai Kola Urundai are part of the festival menu | Photo Credit: Periasamy M

“There is more to madurai food beyond parottas and konar kadai kari dosaDuring one of my recent visits to understand the food Scene better, we discovered a gem – Simmakal Sultan Bhai Chicken Biryani, A South Indian Muslim Style Chicken Biryani Served with dalchaA tangy gravy made with vegetables and meat. The shop has been there for ages but is not very popular, so we thought of introducing it in our menu, “Says sheik as he picks some of the mutt-trys from the menu.

Jigarthanda and Paal Bun | Photo Credit: Periasamy M

While we start with the comfort nenju elumbu rasam Soup made with mutton ribs, a perfect start to a cold winter night, we are also eye also eye Kola Urundai, Deep Fled Melt-in-Mouth MITTON BALLS. “Along with our Chairman Vikram Mohan, We Travelled to the Hinterlands of the five southern states to perfect the menu in our chain. Had so many delightful additions which we have gotovered, like the power kadai chops Where mutton is cooked, marinated and then deep fried, “He explains and pauses as we try out the dish.

Konar Kadai Kola Urundai | Photo Credit: Periasamy M

The festival menu features only non-vegetarian dishes, and there is lots of choose from. In starters, we try the madurai kozhi kaal roast That is crunchy on the outside while the meat is juicy inside and also a plate of fluffy mallippo Idlis dunked in flavourful nalli kulambuCheck out the beverage menu that packs all Madurai Specials Like the fruit mix with Made with Mashed Fruits and Dates and Dates and More.

Laala Mittai Kadai Set, Where Halwa Comes Wrapped in Mantharai Leaves with a Helping of Madurai Mixture and Urulai Pottalam (Stir-Fared Potato) | Photo Credit: Periasamy M

How can anyone not try the crispy virudhunagar poricha parottaI place the crisp parotta on my plate, smash it with my hands and savor it with the salna while desirts beckon. There is paal bun, crisp, deep fried buns with a dash of rabdi and creamy jigarthanda That brings togeether a unique blend of almond gum, ice cream, milk, sabsa seeds, dry fruits, and nuts. While there, also try the Laala Mittai Kadai Set, where halwa comes wrapped in mantharai Leaves with a helping of madurai mixture and urulai pottalam (stir-fled potato) just like the way it is served in Madurai.

Appam Countter at the Festival | Photo Credit: Periasamy M

On Till December First Week at Rasanai Located at Lakshmi Mills Urban Center, Avinashi Road. A meal for two costs ₹ 1600 approximately. Open for lunch and dinner. For reservations, call 7540022333