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MADURAI TO CHENNAI
The Orchid to Host South Indian Food Fest at South of Vindhyas

There are hardly few in Tamilnadu who might not know or have traveled at least a part of this route. The road from Chennai to Madurai is the lifeline of Tamilnadu. If north of India has its historic Grand Trunk Road, this highway called the Grand Southern Trunk (GST) road, has a rich history and plays a significant role in connecting the people of Tamilnadu with its capital, Chennai.

This August at South of Vindhyas, The Orchid, rediscover the ancient route from Madurai to Chennai through a delectable choice of South Indian delicacies prepared by Master Chef Balasubramanian and team to fathom Tamilnadu’s rich culinary heritage.

South of Vindhyas represents a unique culinary concept. An opportunity to enliven your senses, at one place, with diverse flavors and delicacies from Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. South of Vindhyas distinctive ambience reflects a palatial Mangalorean estate house surrounded with handmade paintings, hanging lamp from Tanjore, Pure silk saree from Kanchipuram and a "Samay" at the entrance to welcome the guest. Also of distinction is the fact that the entire restaurant is done up with reused wood.

Guests are encouraged to savor food the Indian way; with fingers hence a trolley is drawn to each and every table to wash hands with rose water. South of Vindhyas has an exotic range of home made pickles which is served to every guest during the course of the meal.

Starting from 3rd August to 13th August 2010, Lunch--12.30 p.m.—3.00 p.m. & Dinner—7.30 p.m.—11.45 p.m.— Madurai to Chennai will be a classic Southern fare serving starters with tempered chickpeas and raw mango tossed in native spices, Kara paniyaram a must try delicacy of vegetables, rice and lentil, Vazhakai bhajji Raw banana beignets, Mulai keerai vadai ,Crispy fried lentils fortified with greens, Mundhiri pakoda specialty of a small town “punrutti”-, Kadugu raal Mustard flavored prawns, Raal vattal Grilled pepper prawns, Varutha meen ,Home style grilled fish, the list is endless.

The Veg Main Course, Poriyal of the day is medley of tempered vegetables tossed with grated coconut, Poricha kootu specialty of kumbakonam – snake gourd in sautéed ground whole masala and lentil gravy, Marakari kurma Aniseed flavored mix vegetables in a rich cashew and coconut gravy, and Non-Veg- Eral perattal Aniseed flavored prawn cooked in smooth coconut gravy from Nagapattnam, Senakooni mocha curry Chennai specialty of dried shrimps, butter beans and potato, Madras fish curry authentic fish curry, Madurai meen kozhambu A local favorite etc.

All this and more and everything South Indian from the heartland of Chennai to the inroads of Madurai a meal for two a la carte will cost Rs. 1200/-. Chef Balasubramanian clearly elucidates on the subtlety and variance in spice and taste from one corner of Madurai to Chennai. The food fest at South of Vindhyas will have all the trappings of the South in a big way accompanied with the favorite Appams, to the boiled rice and Rasam, to the not so often tasted desert of the South.

South of Vindhyas
The Orchid - Five Star ECOTEL Hotel
70-C, Nehru Road, near Domestic Airport,
Vile Parle, Mumbai - 400 099
Tel - 022-26164040

Website-www.orchidhotel.com
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