Although the cuisine of each South Indian state is entirely different, and each state has their unique cooking style and ingredients. Overall, there is a common thread that binds them all. This what Hyatt Regency, Mumbai offered in their South Indian Food Festival!
Basant Panchami, Hindu spring festival dedicated to goddess Saraswati brings back a lot of childhood memories. I share with you a special recipe of Kuler Tok on the auspicious day of Basant Panchami!
Patishapta is a Bengali version of the French crepe. This ‘pitha’ is made on the very auspicious ‘Makar-Sankranti’ day!
Bobotie, the South African national dish, represents the blending of East with West, a variation of European fish and meat, spiced with Indian spices.