That taste of delicious chicken curry can sometime take you right back to those childhood days — watching mum meticulously add each ingredient and the pestle doing its rounds grinding the masalas, or returning from school to the welcoming aromas of simmering curries in the kitchen.
Food, apart from providing nutrition, has the ability to take you down memory lane. And that’s exactly what this culinary pop-up showcasing the traditional flavours of Chettinad food does; for three days it’s offering you that familiar taste of home.
Located close to St Anthony’s Church in Siolim, the Indian restaurant Hosa, has opened its doors to Chettinad’s first heritage hotel, The Bangala — a first collaboration of its kind — bringing their authentic Chettinad cuisine to Goa.
Draped in a beautiful blue saree, Sivakami, greeted us with the warmest smile possible, saying, “I’m from The Bangala which is in Karaikudi, Tamil Nadu. Karaikudi is an arid land, a rich area with many mansions, just about two hours from the Madurai and Tiruchirappalli International airports.”
Sivakami is a home chef with a number of years of experience, who also imparts her culinary skills through courses back at The Bangala. “What brought us here to Hosa, was our intention to spread Chettinad food,” she says.
Amidst the chic-modern ambience of Hosa, the green banana leaves laid out on every table stood in contrast. And this traditional way of plating the dishes in no way prepares you for what all you can indulge at this pop-up, which is no less than a culinary voyage.
A pinch of salt is first added and then comes a plethora of delicacies that teleport you to the state of Tamil Nadu.
“Usually in Chettinad food, the concept is that it’s very spicy but if you try our platter you won’t find that. Our cuisine is made from freshly ground masalas and is very home-like,” Sivakami smiles.
The not-so short menu has non-veg and veg options with nearly 20 plus items each. This includes the pepper curry, pineapple rasam, banana flower ketti kuzhambu, brussel sprouts kurma in vegetarian dishes and mutton uppu kari, chicken rasam, crab kuzhambu, egg kurma, crab rasam, and much more in the non-veg option.
No sooner the food is served, the banana leaf becomes a canvas, artfully adorned with an array of dishes boasting of vibrant colours and textures, tempting you to try them all. The aromas of the lemon rice and the prawn biryani are such that, you can’t help but dig right into. The sweet-tangy flavours of the mango pachadi or the mildly-spiced cashew nut stew, there’s everything to suit your palate.
“The menu has been curated by my mother-in-law Meenakshi Meyyappan, who’s 89 and has been running The Bangala. She’s always been the one planning the menu, even at home. This is how we serve our food, at home and even at weddings,” says Sivakami.
She then shares, “My favourite is the mutton uppu kari. It’s prepared only with the red chilli, allowing the meat to cook in water bringing out the flavours of the mutton. It’s a very basic recipe, yet the taste is very yum.”
While a perfect blend of locally-sourced ingredients and traditional flavours make for the multi-course meal, there are also very refreshing cocktails to sip and cleanse your palate.
The Chettinad cuisine pop-up at Hosa ensures you leave feeling happy and content. While the portions are generous, the meal itself isn't overly heavy. This leaves you perfectly primed to indulge in the delightful dessert that includes badam halwa, musk melon and tapioca payasam and tender coconut mousse.
Prepared from recipes that have been passed down through generations, tasting the Chettinad food is almost like getting a glimpse into a lifestyle. Whether you come in for lunch or dinner, you’re in for a gastronomic experience just like home.
This pop-up is a testament to Goa's evolving food scene, embracing regional specialties alongside its own Goan cuisine.
DETAILS:
WHERE: Hosa Restaurant & Bar, at Irada Home, House No 60/1, Near St Anthony’s Church, Vaddy, Siolim – Bardez, North Goa
WHEN: April 12-14, 2024, for lunch and dinner
