Ista Hyderabad takes Hyderabadi’s on a tour of the Spiciest and Aromatic cuisine of India
~ Courtesy: ‘Chettinad Food Festival’ is in town ~

Hyderabad|India|August'2010: In its constant endeavor to satisfy Hyderabad’s insatiable appetite for new culture of aromas and taste, Ista Hyderabad brings to town Chettinad Food Festival, the most aromatic and spiciest food culture of the South Indian Cuisine.

The 10 day long Chettinad Food Festival is on from 4th August 2010 until 15th August 2010 at Ista Hotel in Gachibowli.

The Chettinad Food Festival as the name goes refers to the driest region of Chettinad in Tamil Nadu. The Chettinad cuisine is the most aromatic and spiciest cuisine of the Chettiars, a very successful trading community in TamilNadu.

Designed by Ista’s in-house Specialty Chef Kamalakannan under the able guidance of Ista’s Executive Chef, Amit Wadhawan, the Chettinad Food Festival at Ista Hyderabad will feature an extensive array of signature Chettiar delicacies both in A la Carte and Thali menus. The guests have a choice of choosing from the equally elaborate Vegetarian and Non-Vegetarian dishes that start from an attractive price at Rs.299/- plus taxes onwards. With the Chettiar Thali Veg priced at Rs 599/- plus taxes & Non Veg Chettiar Thali at Rs 749 /- plus taxes, the guests can have the most popular dishes of the Chettinad Cuisine like Idiyappam, Paniyaram, Vellai Paniyaram, Karuppatti Paniyaram, Paal Paniyaram, Kuzhi Paniyaram, Kozhakattai, Masala paniyaram, Adikoozh, Kandharappam, Seeyam, Masala Seeyam, Kavuni Arisi & Athirasam.

Chettinad Food Concept:
Famous for the use of a variety of spices the Chettinad dishes are hot and pungent and is mainly Non-vegetarian with egg being the most essential part of the meal. Reflecting the dry environment of the region the dishes consist of sun-dried meats and salted vegetables. The meat mostly consists of fish, prawn, lobster, crab, chicken and lamb as beef and pork are not part of Chettiars diet. The Chettinad dishes are eaten with rice and rice based accompaniments such as Dosais, Appams, Idiyappams, Adais and Idlis.

Commenting on the occasion, Mr Jaideep Anand, General Manager, Ista Hyderabad said, “Driven by the new aspirations in the culinary dictionary of our guests, we at Ista Hyderabad have always been the first to bring to the Hyderabadi’s the varied cultures of India on their plates. The Chettinad Food Fest is an extraordinary opportunity to showcase the range and diversity of cuisines that India and Deori can offer and our patrons will get to see a new facet of the South Indian Cuisine at Ista. We are sure that the Chettiar Cuisine will be well received by our guests.”

With the combination of recorded and Live South Indian instrumental performance, Deori – Ista’s Indian fine dining restaurant will ensure that with its Indian décor and great ambience reflects the food at the Chettinad Food Festival.

-August'' 2010