This culinary extravaganza, from 15th–31st of March 2024, promises to delight guests with an array of delectable dishes.
Mercure Hyderabad KCP is currently hosting the Chettinad Food Festival, featuring the esteemed Chef Anthony De Salva, Chef de Partie from Novotel Chennai OMR at Cayenne. The festival commenced on March 15th and will run until March 31st, 2024, offering guests an opportunity to indulge in the rich heritage of South Indian cuisine.
The festival presents a diverse menu showcasing an array of delectable Chettinad dishes, including Karaikudi Eral Masala, Pazham Sarbath, Kothu Paratha, Theeyal, Urulai Roast, Kozhukkatai, Kambu Dosa, and Chettinad Kuzhi Paniyaram, among others. Each dish reflects the culinary legacy of the region, promising a delightful culinary journey for guests.
The ambiance has been thoughtfully curated to capture the essence of South India, providing a perfect setting for an unforgettable dining experience. The Chettinad Food Festival at Mercure Hyderabad KCP not only promises exceptional gastronomy but also offers a glimpse into the rich cultural heritage of the region.
Parag Shah, General Manager of Mercure Hyderabad KCP, expressed his pleasure in hosting the festival, highlighting the collaboration with Chef Anthony De Salva and the team of chefs who have crafted a menu blending tradition with modern twists. Guests are invited to savor the flavors and cultural significance of Chettinad cuisine.
Chef Anthony De Salva shared his enthusiasm for the festival, emphasizing that Chettinad cuisine is a celebration of tradition, culture, and culinary excellence. The aim is to transport guests to the heart of Tamil Nadu through each dish, which narrates a story of heritage and flavor.
Executive Chef Shreedhar Punna reiterated the dedication of the team in ensuring an immersive culinary experience that reflects the authentic taste of Chettinad cuisine.
Source: Hotelier India
