From the kitchens of Saurashtra

The aroma of spices and freshly-ground masalas fills the banquet corridor of GRT Grand, as cooks from the Saurashtra group current their conventional recipes at Suvai of Saurashtra, a 10-day meals pageant. From easy kitchen favourites to festive delicacies, the event is a celebration of heritage, flavour, and reminiscence.

We might have tasted tamarind rice, lemon rice, appam and keerai vada at street-side eateries throughout Madurai — dishes revamped generations by the town’s Saurashtra group. At Suvai of Saurashtra, these acquainted flavours discover a grand showcase, alongside forgotten recipes. Some dishes are even served sizzling off the range.

Regarding the concept behind the occasion, Elango Rajendran, senior cluster common supervisor, GRT Grand, says, “We began this as a tribute to the Saurashtra group, who migrated from Gujarat years in the past and made Madurai their dwelling. They had been identified for his or her weaving expertise and even stayed within the courtyards of king Tirumalai Nayak. Through this occasion, we needed to honour their contribution and have a good time their culinary heritage.”

On Saurashtra delicacies, chef Vijaya Raghavan says, “Our go-to packed meals for household journeys is normally tamarind rice with thuvayal. But the Saurashtrians get pleasure from their tamarind rice with mutton gravy — a mix that displays their balanced style. Many of their dishes even have medicinal worth. For occasion, they use nation eggs in dried fish gravy — an uncommon pairing.”

He provides, “Among the dishes displayed right here, I notably love the flavour of ghee rice with rasa podi hen. My favorite is roti halwa, their signature dessert.” About what makes the Saurashtra-style tamarind rice distinctive, he says, “Generally, we add tamarind water in direction of the top, however the Saurashtrians start with it — heating it first in oil with dried purple chillies earlier than including the opposite components. They additionally use uncooked turmeric powder, which, together with the tamarind, provides the dish its deep color and tanginess.”

Chef Aruna Ramesh has ready karupatti aapam, made with a batter of equal portions of uncooked rice and idli rice, together with a small quantity of fenugreek seeds and black gram. “The batter is left to ferment in a single day, and the following morning, karupatti (palm jaggery) syrup and a pinch of baking soda are added.”

A feast for all

Many members of the Saurashtra group took half within the occasion and relished the dishes on show. Poornima Venkatesh, correspondent of Seethalakshmi School, Madurai, who was current on the occasion, says, “It’s such a pleasure to be right here and see our forgotten recipes introduced collectively in a single place. I particularly liked the mutton gravy, which has a definite flavour and is made with out coconut — fairly completely different from what we normally make. I additionally loved serki bhat, a candy ready with cottonseed milk (paruti paal). I’d like to attempt these dishes at dwelling.”

GRT Grand is situated at 79/1A1, Madurai – Thoothukudi Highway, Velammal Village, Anuppanadi, Chinthamani. On until November 16, 7pm to 11pm. The buffet is priced at ₹1,700 plus taxes