11
März
2010
Thali and Kafi
Thali and Kafi
Mit dem Hausfrauenclub waren wir mal wieder Mittagessen, diesmal: südindisches Thali! Damit auch eure Englischkenntnisse nicht völlig einrosten, zitiere ich einfach wieder den Artikel aus unserem Hausfrauenclub-Magazin. Besser könnte ich es nämlich auch nicht schreiben!
March’s Lunch Bunch was held at the Dakshin Restaurant at the ITC Windsor Hotel and Author Nancy Zrymiak had a lovely time!
„We were greeted at the door and jasmine was pinned in our hair, the aroma stayed with us throughout the afternoon. The Dakshin celebrates the tastes of Southern India and Chef George put together a wonderful thali lunch for forty OWC members. We took over half of the restaurant, sitting at two long, elegantly laid out tables.
Before we started, Chef George told us about the main spices and ingredients used in South Indian cooking. Some of the main ones were fennel, cumin, turmeric, red chilli, cilantro and grated coconut. He displayed them in a thali dish and brought them around for all to see.
Our lunch started with an uttappam and a sweet banana dosa, served with a trio of chutneys. Then we were each served our thali – a selection of South Indian dishes served in individual small silver bowls on a round silver tray.
The thali gave us a taste of ten dishes. One of the favourites seemed to be Meen Moilee, fish in coconut milk, gravy and spices. Other dishes consisted of Ingi Kozhi, chicken marinated with ginger in a spiced onion gravy; Beans Poriya, french beans tossed in South Indian spices and coconut shavings; Curd Rice; Poori, and more.
The meal ended with a hot cup of freshly brewed Kafi. Before serving the coffee, the chef showed us the traditional way to mix and cool the Kafi to a sipping temperature. He demonstrated by pouring the milky coffee back and forth between two stainless steel containers, in huge arc-like motions of the hand. It was then served to each of us in a traditional stainless steel dabarah and tumbler.“
Die Gerichte im Uhrzeigersinn, Start links außen: Kai Kari Mandi, Tarkari Kotu, Bisi Bele Bhaath, Thair Vadai, Curd Rice, Semiya Payasam, yoghurt, Ingi Kozhi, Meen Moilee. Mitte: Beans Poriyal und Puri.
Die Appams (eine Art Reispfannkuchen) wurden dampfend an den Tisch geliefert.
Nach dem Essen ein Kaffee: dieses meisterhafte hin- und herschütten zwischen zwei Gefäßen erzeugt tollen Schaum und kühlt auf Trinktemperatur herunter.
„We were greeted at the door and jasmine was pinned in our hair, the aroma stayed with us throughout the afternoon. The Dakshin celebrates the tastes of Southern India and Chef George put together a wonderful thali lunch for forty OWC members. We took over half of the restaurant, sitting at two long, elegantly laid out tables.
Before we started, Chef George told us about the main spices and ingredients used in South Indian cooking. Some of the main ones were fennel, cumin, turmeric, red chilli, cilantro and grated coconut. He displayed them in a thali dish and brought them around for all to see.
Our lunch started with an uttappam and a sweet banana dosa, served with a trio of chutneys. Then we were each served our thali – a selection of South Indian dishes served in individual small silver bowls on a round silver tray.
The thali gave us a taste of ten dishes. One of the favourites seemed to be Meen Moilee, fish in coconut milk, gravy and spices. Other dishes consisted of Ingi Kozhi, chicken marinated with ginger in a spiced onion gravy; Beans Poriya, french beans tossed in South Indian spices and coconut shavings; Curd Rice; Poori, and more.
The meal ended with a hot cup of freshly brewed Kafi. Before serving the coffee, the chef showed us the traditional way to mix and cool the Kafi to a sipping temperature. He demonstrated by pouring the milky coffee back and forth between two stainless steel containers, in huge arc-like motions of the hand. It was then served to each of us in a traditional stainless steel dabarah and tumbler.“
Die Gerichte im Uhrzeigersinn, Start links außen: Kai Kari Mandi, Tarkari Kotu, Bisi Bele Bhaath, Thair Vadai, Curd Rice, Semiya Payasam, yoghurt, Ingi Kozhi, Meen Moilee. Mitte: Beans Poriyal und Puri.
Die Appams (eine Art Reispfannkuchen) wurden dampfend an den Tisch geliefert.
Nach dem Essen ein Kaffee: dieses meisterhafte hin- und herschütten zwischen zwei Gefäßen erzeugt tollen Schaum und kühlt auf Trinktemperatur herunter.
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