On a Spice Trail at Hyderabad Taj Banjara

The Waterside Cafe showcases a specially crafted gourmet journey Spice Trail from 17 April to 27 April, 2015 a festival that reflects the traditional gastronomical habits of the Southern region.

The festival is being hosted by Master Chef Brahmaji from Gateway Hotel, Vijayawada, who has personally flown in to interact with the guests and share his valuable recipes and vast experience.

The ten day festival aims to offer an array of traditional dishes such as Nilgiri Kodi Rasam, Munagakai Charu, Godavari Pithala (Stuffed Crab), Atu Curry Milagu Varuval (Mutton Pepper Fry), Ragi Sankati, Kodi Pulusu, Kadambam, Paladaikatta Batani Karma, Avial, Chikudukai Bangladumpla Vepudu, Muttai Chettinad Biryani, Methi Kura Pappu, Urlai Karam, Vankai Dosakai Mukkala Pa chadi, Pappu Charu and plenty more.

South Indian cuisine includes the gastronomies found in the five southern states of India: Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana. The similarities among the five states cuisines include the presence of rice as a staple food, the use of lentils and spices, dried red chilies, fresh green chilies, coconut, native fruits, vegetables such as tamarind, garlic ginger etc, the only difference is in the spiciness of the food.

About Taj Hotels Resorts and Palaces
Established in 1901, Taj Group is one of Asia's largest and finest group of hotels, comprising 112 hotels in 64 locations across India with an additional 16 international hotels in the Maldives, Malaysia, UK, USA, Bhutan, Sri Lanka, Africa and the Middle East. From world-renowned landmarks to modern business hotels, idyllic beach resorts to authentic Grand Palaces, each Taj hotel offers an unrivalled fusion of warm Indian hospitality, world-class service and modern luxury. For over a century, The Taj Mahal Palace, Mumbai, the iconic flagship has set a benchmark for fine living with exquisite refinement, inventiveness and warmth.