Curated by the recently appointed Chef, the menu celebrates authentic South Indian and Coastal flavours
AnnaMaya, the Modern Food Hall at Andaz Delhi, presents ‘Flowers & Spices’, a select menu featuring South Indian and Coastal Cuisine, meticulously curated by Chef Pasupathi, the newly appointed chef specializing in South Indian Coastal Cuisine at AnnaMaya.
‘Flowers & Spices’ showcases a collection of carefully chosen dishes by Chef Pasupathi, each narrating a tale of tradition, flavor, and creative reinvention.
With Chef Pasupathi’s extensive experience, this exclusive menu guarantees to transport all diners on an exceptional gastronomic voyage. Thoughtfully curated to enchant the senses, the à-la-carte selection features enticing offerings such as the fragrant Malabar Aattirachi Curry, a lamb delicacy; the Vellai Poosani Kootu, a white pumpkin specialty; and the richly flavored Kozhi Sukka, a chicken curry served with Malabar Parotta. Pricing starts from INR 1,150 and encompasses a diverse array of South Indian and Coastal delicacies including Sembaruthi Poo Juice, Vazhaipoo Puttu, Ceru Keri Masiyal, and Meen Puttu.
“I am thrilled to present the dynamic flavors of South India through the ‘Flowers & Spices’ menu,” stated Chef Pasupathi. “Inspired by AnnaMaya’s botanical heritage, each dish harmoniously combines tradition and creativity, inviting guests to embark on an unparalleled culinary journey.”
The ‘Flowers & Spices’ menu will be live throughout March at AnnaMaya, the Modern Food Hall at Andaz Delhi.
Source: Hotelier India
