Kerala Food Festival | Olives Restaurant in Chennai
Pure Vegetarian Buffet | Hotel Deccan Plaza
The food is curated by Chef Saras Viswam, an Award Winner and a Women Entrepreneur from Thrissur, KeralaShe apparently is a world record holder for cooking 108 dishes in one hour.
I was invited to Olives restaurant in Hotel Deccan Plaza, taste the food as I am a vegetarian. ‘The Kerala Food Festival’ with diverse flavors and delicacies dedicated to the God’s own country, would be a treat for vegetarians especially those who like or want to taste Kerala food. Patrons will be floored to a delectable food starting off with Soups and mouth –watering side dishes. The elaborate main course includes Olan, Avial, Ulli Theyal, Kootu Curry, and Kadala Curry among the others. Many dishes were made from jackfruit. Then, besides the Kerala food, there were also the usual desserts that would be placed in the restaurant's buffets including cakes and ice-creams. There were three different kinds of Payasams which were delicious too.
Parippu Vada, Ulli Vada, Kozhukatta, Chips Varieties, Ela Ada, Unniyappam, Vazhaipoo Cutlet, Undanpori, Ethakka Appam, Koon Kurumulaku, Upperi
Avial, Thoran, Olan, Kaalan, Kootu Kari, Mezhukkuperatti,
Idichakka thoran,Kaaya tholi thoran, Pachadi, Erissery, Pulissery, Sambar, Rasam, Kichadi, Theeyal, Kadala Curry, Chammanthi, Puttu varieties, Noolappam, Appam, Malabar Barotta, Mambazha Dosai, Jackfruit rind biriyani, Kappa, Mulaku Chammanthi, Mambazha chakka pachadi, Pappadum,
Payasam Pradhman, Chakka Kuru pradhaman, Nendram pazha pradhaman, Jackfruit Basundhi
My Favourite Dish:
Hot and Spicy Tomato Malli Soup
1) Please request the staff to reheat the food.
2) A couple of traditional and authentic dishes may be bland to your tastes and preferences.
A chat with Chef Saraswathi
During our conversation, she tells me that her sons and their friends have been of tremendous support and have been instrumental in this journey of her passion for cooking. She misses her late father who was not only her pillar of strength but also been with her through highs and lows. Chef Saraswathi also runs a restaurant back home along with her son. While her first son studies abroad, her second has don the chef hat besides managing the restaurant. Both mother and son wake up at 4:00am and 5:30am respectively and start prepping and cooking for the day. She chuckles and says that her second son keeps calling her often to ask cooking advice and easy ways to prep. But she concludes our conversation by saying that there is and should not be any comfort zones in life. The moment we look for short cuts, there is bound to be failures.
Deccan Plaza, 36, Royapettah High Road, Jagadambal colony, Sripuram, Teachers Colony, Royapettah, Tamil Nadu 600014