Recently I got invite for the Exclusive Preview of Bangalore Airport’s New Terminal F&B outletsbefore it is open for the public, and as usual I was thrilled and excited, tweeted and chirped about it, though for a few seconds thought of sitting in car for hours to reach the airport but then my love for food overshadowed all the “ifs” and “buts” in my mind.
Being a non vegetarian I have this advantage, I can always dig into a vegetarian menu and taste all the vegetarian dishes, here also I tasted best of both the thalis, which were – Malgudi Drumstick Mango Curry (drumstick cooked with raw mango, spices and coconut milk), Ennai Kathrikai (baby brinjal braised with spices and tomato, a Chettinad specialty), Alleppy Fish Curry, Gangoora Kodi (Chicken cooked in sorrel leaves from Godavari region of Andhra), Tanjore Mutton Chops (Medium spiced tender lamb chops braised with Chettinad spices from Tanjore region) all this accompanied by flaky Malabar Parota, Idiappam and Rice Dishes. The show stopper in the main course was Gangoora Chicken, the tanginess of Gangoora leaves were perfect match for soft and tender chicken, after tasting this dish I got so obsessed with Gangoora leaves that I bought a bunch on my way back home.
You must be thinking after eating so much did I had desert, and very shamelessly I will say, “Yes, I did.” Though after such a heavy meal I was in no mood for deserts but when the deserts were served I was so tempted to dig in my spoon and taste, Palada Payasam and Coconut Custard, both the deserts have their roots in Kerala, Palada Payasam is very much similar to Rice Kheer, made with sweetened rice flakes, it is specialty of Kerala Temples. One spoonful of Payasam and it took me back to my childhood, when my father’s grandmother uses to make Rice Kheer with Cow’s milk on chullah and let it simmer for hours. After the meal I had long discussion with Chef Murali, about the making of Payasam and very humbly he told me the whole process of making it. I complimented the Chef because after eating so much of spices and meats I was not feeling acidic or any burning sensation in my stomach, and he told me for developing each recipe he has travelled each state and discussed with the local people about the ingredients.
After all this tempting description of food, you must be expecting pictures of my great meal, but sorry for the disappointment, from the security point of view we were not allowed click pictures inside the Terminal, still I managed to get few pictures of my food to share with my readers and family.