Try out the Malabar cuisine at the Radisson to know what those early traders left behind
Try out the Malabar cuisine at the Radisson to know what those early traders left behind
Itu00a0was around 3000 BC when Arab traders crossed the borders to do business with our forefathers. They were not the nicest of men, but were food freaks and left behind some nice influences that enthrall us till date.
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And when any food talk veers towards spices, one thing I am always reminded of is Malabar cuisine that has been considerably influenced by the scent of Arabia. Though you won't find many good joints offering coastal cuisine in the city, apart from the few traditional south Indian joints, I have always had a weakness for that kind of food, especially from the Malabar region. And I don't let go of any opportunity to dig into my favourite cuisine. And for those, who like me, can go anywhere anytime in the pursuit of their favorite food, 'Made in India', a food festival by Radisson, MBD, Noida is one great option to explore for a taste of the best.u00a0u00a0u00a0
The light afternoon sun peeped in through the spaces between the pillars making me warm, as did the restaurant manager's hospitality. The place, like any five-star, is swank, quiet and expansive, lunch here feels like luxury. But that is not the point. What I was there for was the food, Malabar food, and Malabar food I had.
If festivals are about variety and colour, this one was. So is the Malabar food festival here-----rich, colourful and healthy.u00a0 And it was served hot. First came the papad, with three soft chutneys, orange (tomato), green (mint) and white (coconut); banana chips and red wine. All these to start off the grand meal!
A platter full of sizzling starters had Kozhi porichathu or fried chicken marinated with Malabar spices then came my way. It melted in my mouth in no time. The Kerala spices will transport you to that part of the country.
Chemeen varathathu or prawns in hot and sour dressing looked rich and tasted such. But the best bet was the beef chilly fry, tossed in ginger, green chilies and coconut. It was oily but for some reason I loved the oil slicking in my mouth.
I also tried the Meen Urukiyathu, which was fish in tamarind, red chilies, ginger and garlic. By then I was too full and too satisfied, which didn't desist me from trying the dessert. Palada pradaman lured me like no man ever did. It was flattened rice sheets cooked in sweetened milk flavored with cardamom. I felt like going home, content and carefree. The Arabs had a great time with such food I am sure. I surely did.
At Radisson MBD Noida, L-2, Sector - 18, Noida.
Call (95120) 4300 000
Timings 12.30 pm to 3.30 pm, 7.30 pm to 11.30 pm
Meal for two Rs 2,500 + taxes
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