Recently I got invite for the Exclusive Preview of Bangalore Airport’s New Terminal F&B outlets before 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.
In the midst of huge Terminal and array of F&B outlets there stand out the Malgudi Tiffin Centre, which by it’s first look will remind you of popular TV series Malgudi Days, the strikingly southern décor, including Chettinad pillars, antique fans, walls with a rustic and traditional finish, wooden logs in ceiling that remind one of south Indian villages, and the dining area resembles verandah of old southern houses, perfect South Indian ambiance idle to enjoy meal in the busy Terminal.
Malgudi Tiffin Centre serves best of all the southern statesunder one roof and more importantly in one platter, so you can enjoy delicacies from Kerala to Hyderabad and from Chennai to Karnataka together. Talking about the food, you are welcomed at Malgudi Tiffin Centre with a fizzy Kokum based drink followed by shots of Pepper Rasam along with fried pappad, in the starters must try items are Kuli Paniyaram, Kariveppila Erra, Kané Rava Fry, Chicken Ghee Roast, for me Kariveppila Erra was really outstanding, fried crusted prawns with a spicy marinade and distinctive overtones of curry leaves and delicate spices.
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.