Review: Southern Coast Festival, Firdaus, Taj Krishna, Hyderabad

Sannas dish at Southern Coast Festival Taj Krishna Hyderabad
Sannas at Southern Coast Festival

Firdaus at Taj Krishna is known for it’s round the year available Haleem along with traditional Indian Khana. So when I got an invite for Southern Coast festival, I was again apprehensive. Because I thought it would be all about Fish. And what would a vegetarian like me get there? But then, there are small lessons waiting for you wherever you go.

Fish Fry dish
Fish Fry at Southern Coast Festival

Southern Coast Festival at Taj Krishna

Being a Taj restaurant, you obviously expect the food to be tasty and well presented. But the advantage of media lunches is that you get to interact with the Chef and his team and get to ask them questions. So while everyone was biting into their Meen i.e. Fish, I asked Chef Nitin Mathur a simple and may be silly questions. What is the difference between the cuisines of east and west coast of India? Think about it – do you know the answer. I did not know it before I asked the question. But once I got the answer, I said – Yeah that sounds so simple and intuitive.

Ulli Theeyal dish
Ulli Theeyal dish

In the west coast, the curry base is made from coconut and the souring agent is Kokam primarily. While on the east coast the coconut is not as dominant and the souring agent is tamarind primarily. There are other minor differences like a presence of coconut oil in Kerala, use of Coconut milk in upper West coast.

Firdaus Restaurant at Taj Krishna Hotel Hyderabad
Firdaus Restaurant at Taj Krishna

In fact, they had a curry made of almost raw tamarind paste with green onions in it, representing the east coast. Stew, Avial, Appam and Parota represented Kerala. And steaming Sannas represented Konkan Coast and Karnataka.

I am looking forward to the Makki ki Roti & Sarson ka Saag that the chef told us they add every winter to their menu.

The festival is on till the 14th of Nov.



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