Coorg is known as the land of tranquil forests and hills, weekend retreats and coffee plantations. Coorg is also known for its cuisine which is predominantly non-vegetarian. Rice in many forms is the foundation of most meals along with fish and meat, specially pork. Coconut is a common ingredient in many of the tangy and spicy Coorg curries, ground with onions, garlic and spices such as chilies, cumin, pepper, etc. with Kachampuli, a black vinegar made from the black kokum fruit. If you want to experience this delightful cuisine, head over to Durbari at Swissotel Kolkata and taste some wonderful and authentic Coorg dishes, showcased as part of the Coorg Food Festival.
What can you expect? Meen Bezule (fish cooked with bezule powder and tomatoes), Kori Sukka (shallow fried boneless leg of chicken marinated with cumin, pepper and red chili paste), Kori Gassi (chicken cooked with tomatoes, garlic and tamarind pulp), Yetti Manjara (prawns marinated with kachampuli paste and cooked with onions and tomatoes), Coorg Mutton Curry (lamb cooked with kachampuli and garam masala), Eddi Kal Menasu (crab cooked with pepper corn and green chili), Baale Hannina Akki Roti (a chapatti-like pancake made from cooked rice and rice flour) and many more. Vegetarians, do not lose heart! You can choose from dishes like Sunda Kadale (boiled chickpeas cooked with chili flakes, grated mango and ginger), Neer Dosa, Bagala Bhaat (rice with yoghurt and served with pickle and papad), Chekke Curry (raw jackfruit curry) etc. Delicious desserts like the special Basundi and Akki Mango Payasha will round off the meal.
For carnivores like me, Coorg cuisine is a delight! Durbari’s menu does not have pork but the abundance of meat and fish make up for that loss. If you have never had Coorg cuisine before, expect the food to be rich, spicy and packed with flavors. So glad Swissotel took the initiative to give us a taste of it!
The Coorg Food Festival is on at Durbari, Level 2, Swissotel Kolkata from 16-26 June, 2016. The timings are from Monday to Sunday 7-11 pm for dinner and for lunch, from 12.30-3.00 pm on Friday and the weekend.
P.S – I was invited by Swissotel to cover the festival