Leave a comment  Back
Eat your heart out at the Kerala food festival!

Eat your heart out at the Kerala food festival!

BANGALORE: As the monsoon hits the city, Sheraton hotel at Brigade Gateway comes alive with the food festival, which many a food-lover cherish to their hearts’ content. It is a festival to which foodies of the city are pulled spontaneously.

When I walked into Sheraton, the aroma of spices took me back for a Kerala ride to a homely feel. In fact, it took a while for me to return to normalcy and to be aware of the surroundings. A two-week long Kerala food festival has kick started at the Sheraton on 1st June.

Kerala is famous for its unique cuisines and food preparations and the dwellers of God’s own country are known for their fondness of good food. And Sheraton is here with a bang for them to celebrate. A unique one in the city, the hotel offers great cuisine this time around under a famous chef, who has become celebrated for his style and taste of cooking.

 Visiting Chef Chandrabhanu from Le Meridien Kochi is the special attraction at the Kerala food festival. He has designed a menu with a mix of vegetarian and non-vegetarian dishes from across Kerala. He is famous for his cooking artistry.

Smaller food festivals are common in the city, but this is the first time Taste of Kerala is hoisted by the award winning Sheraton hotel, Bangalore.

Different varieties of food are displayed at the festival that covers the taste of Trivandrum to Kasargod in Kerala - from kai upperi to ada pradaman, the king of porridge.

“Star attraction of all is the karimeen pollichathu,” said Chandrabhanu with pride, explaining how it has been prepared.

The menu features items like meen pollichathu, mutton pepper fry, appams, fish molly, ada pradaman and pal payasam. This menu and taste will set your memories on a journey through your home town.

Festival menu during this time also features the restaurant’s regional, Indian and international special flavors.

The Kerala food festival is on at feast at the Sheraton Bangalore Hotel, Brigade Gateway till June 15th.

Timings –
Lunch – 12pm – 3.30pm
Dinner – 6.30 – 11.30 pm
Price Rs 1,195, plus taxes (lunch) and Rs 1,345, plus taxes (dinner).

Address:  Sheraton Hotel
Brigade Gateway
26/1 Dr. Rajkumar Road,
Phone: (91) (80) 4252 1000

The man behind the scene: An interview with Chef Chandrabhanu from Le Meridien, Kochi

(Mr. Chandrabanu is BSc graduate and holds a PG degree diploma from National Council for Hotel Management, Delhi)


Q: What is your favorite food?

A: I don’t have any favorite food; all dishes are my favorite.

Q: Why did you choose to become a chef?
A: I have a passion for and an interest in cooking and I realized it when I was young.

Q: What do you do to stay educated to new trends?

A: As far as I am concerned, cooking is an art and in any art you need practice, and more over you have to try new  things and do get updated. Food festivals

are a good platform where you get an opportunity to learn and try new things.

Q: What do you do to ensure the quality of the food going out to customers?

A: Usually I prefer seasonal menus; for example, in mango season, I prefer to cook mango menu, where I can get the best mango available.

Q  How many food festivals have you hosted in Bangalore?

A: This is my first food festival in Bangalore.

Q: What is the aim behind this food festival?

A: The main aim is to expose different styles of food to a larger crowd.

Q: Is there any plan of writing cookery books?

A:  No plans until now, maybe in future.

Q: Is there anything you want to improve upon?

A: I want to improve more on my cooking skills.

Q:  What do you want to say to the newer generation?

A: If you are passionate take up this profession, if you are looking for money then, not.

By Satyajit G D