Ayira Meen KulambuA quintessential Madurai dish often served steamed Idlirice and IdiyappamTamarind is a blend of spices and culinary techniques proven over many generations. But the star of the delicious, spicy curry is the tiny worm Ayra The fish, which is known for its tender texture and taste, is obtained from the Vaigai Dam. ,Ayirai It is always bought alive and is a strong fish that does not die easily. As part of cleaning before cooking, the fish is floated in coconut milk or buttermilk. Since the fish thrive at the bottom of water bodies, they have a slimy sediment in their mouths, which gets removed when milked,” says Sheikh Mohideen, culinary director of South Indian cuisine at Pricol Group of Hotels and Resorts. Among the group’s Rasnai, which celebrates South Indian street food, a food festival called Thonga Nagaram celebrates Madurai’s street food scene that never sleeps. “Sourcing Ayra And keeping it alive has been the most challenging. I have tasted it meena kulambu During my college days I used to frequently visit late Chef Jacob’s house in Madurai. This is his mother’s recipe. We dry roast the spices, make a paste and add it to the gravy which gives a unique flavour,” he says, adding that the Madurai street food culture offers plenty of scope for diners to showcase variety and a memorable experience.
Simmakal Sultan Bhai Chicken Biryani and Konar Kadhai Kola Urundai are part of the festival menu Photo Courtesy: Periyasamy M
“There’s more to Madurai food than parotta and Konar Kadhai Kari DosaDuring one of my recent visits to better understand the food landscape, we discovered a gem – Simmakal Sultan Bhai Chicken Biryani, a South Indian Muslim-style chicken biryani served DalchaA spicy gravy made from vegetables and meat. This shop has been around for a long time but is not very popular, so we thought of including it in our menu,” says Shek as he picks up some must-haves from the menu.
Jigarthanda and paal bun. Photo Credit: Periyasamy M
While we start from the console Nenju Elumbu Rasam Soup made from mutton ribs, a perfect start to a cold winter night, we also have a look at the Konar Kadhai thali Cola Urundai, Deep fried mincemeat melt in the mouth mutton balls. “Along with our president Vikram Mohan, we traveled to the hinterlands of five southern states to hone the menus in our chain. We created a stockpile of around 1000 recipes. While revisiting Madurai, there were many delightful things in the food scene that we discovered, like power kadhai chop Where mutton is cooked, marinated and then deep fried,” he explains and pauses as we taste the dish.
Konar Kadai Kola Urundai | Photo Credit: Periyasamy M
The festival menu features only non-vegetarian dishes, and there are plenty of options to choose from. In the beginning, we try Madurai Kozhi Kal Roast It is crispy on the outside while the meat is juicy on the inside and puffs up to a plate Mallippo Flavorful Idli Nalli KulambuCheck out the drinks menu which includes all the specialties of Madurai like mashed fruits and dates fruit mix and much more,
Laal Mittai Kadhai Set, where the halwa comes wrapped in manthrai leaves with the help of Madurai mixture and urulai pottalam (lightly fried potatoes). Photo Credit: Periyasamy M
How can one not taste the crispy Virudhunagar? Poricha ParottaI place the crisp paratha on my plate, break it with my hands and savor it with slaana when dessert arrives. there is sail Bun, crispy, deep fried bun, with a little rabri and cream Jigarthanda Which brings a unique blend of almond gum, ice cream, milk, sabsa seeds, dry fruits and nuts. Also try this Lala mittai sometime Set, where the pudding comes wrapped Manthrai With the help of Madurai mixture leaves and Urulai Pottalam (stir-fried potatoes) exactly as served in Madurai.
Appam Counter at Festival | Photo Credit: Periyasamy M
Till the first week of December at Rasnai located at Lakshmi Mills Urban Centre, Avinashi Road. A meal for two costs around ₹1600. Open for lunch and dinner. For reservations, call 7540022333
