FOOD -- 6::

‘RAMASSERI IDLI’ MAKES BREAKFAST SPECIAL AT COIMBATORE VIVANTA

BY P S SUNDAR

Among the factors motivating one to enjoy breakfast at Vivanta Surya Coimbatore by Taj is its delicious dish ‘Ramasseri Idli’.

Ramasseri, a village near Elappally in Palakkad of Kerala, not far away from Coimbatore, is famous for its large-size unique-tasting Idli prepared in an exclusive home-style.

“Ramasseri Idli is favourite with guests for its ‘earthy aroma’ acquired from the unglazed clay pots used for steam-cooking.    What makes it doubly special at Vivanta Coimbatore is that this is prepared live at our ‘Latitude’ restaurant by a female cook hailing from the family in the region preparing these Idlis for generations.  To add authenticity, I sourced this cook, Selvarani, to bring this family recipe to our five-star hotel kitchen”, Executive Chef H N Vijayan told me.

“We belong to Chithra Mudaliar family, a Tamil origin in Kerala belt, specialising in ‘Ramasseri Idli’ for traditions.   My husband and I happily moved over to Coimbatore Taj Vivanta more than three years ago to add our contribution to home-style cooking here.   Ever since then, our live counter of ‘Ramasseri Idli’ is highly popular with our guests who even seek the family-style recipe for the same”, Chef Selvarani said.

She specialises in steam cooking ‘Ramasseri Idli’ in two pots of five rings each.  “The slightly salty idli makes delicious dish in mouth when eaten with ‘Molaga Podi’ mixed in coconut oil.  Sambar and chutneys also go well with it”, she details.

  

“We introduced ‘Ramasseri Idli’ to bring unaltered authentic regional dish steam-cooked in home-style.  This is a unique presentation in this region.   Besides, we help to uphold the less-known family-based tradition.  The family now enjoys five-star hotel acknowledgement even as our guests enjoy a traditional dish”, Vivanta General Manager B C Kumar noted.

“We are currently helping interested cooks from Taj’s other properties to learn the nuances of making ‘Ramasseri Idli’ by imparting training through Selvarani”, added Vijayan who has standardised South Indian dishes in most Taj Vivanta hotels in India and Sri Lanka.




(response can also be sent to: pssundar.coonoor@gmail.com). 

CAREER - 2::

RURAL YOUTH CAN NOW GET STAR HOTEL JOB

BY P S SUNDAR

                     Rural youth aspiring for higher placement in hospitality industry can benefit from ‘Intensive Kitchen Training Programme’ (IKTP) launched by Taj group of hotels.

“The selected young aspirants are provided with six-month training at Vivanta Surya Coimbatore by Taj.  Trainees are paid a stipend of ` 3,500 per month and given free accommodation and free food.   On successful completion, they are absorbed in suitable Taj hotels”, H N Vijayan, Executive Chef, Taj Vivanta, told me. 

“We are currently focussing on training rural youth in specialising in South Indian cuisine.   We train youth in preparing sambar and other powders home-style.  Good opportunity exists for such trainees to progress in career in North Indian hotels as the need for authentic south Indian cuisine is steadily increasing there”, disclosed Vijayan who has the credit of standardising recipes for south Indian breakfast in North Indian hotels.

“This scheme is to help under privileged youth from rural areas get placements in star hotels. This is a community initiative to build sustainable livelihood for the rural poor”, detailed General Manager B C Kumar.

“We have already 31 trainees under this scheme. Besides helping rural youth specialise in South Indian culinary, this scheme bridges the hiatus between North and South Indian authenticity”, he noted. 

(response can also be sent to: pssundar.coonoor@gmail.com). 

FOOD -- 5::

SATURDAY STREET FOOD IN TAJ COIMBATORE

BY P S SUNDAR

Tomorrow is Saturday and for discerning guests who would like to taste India’s street foods in the safe comforts, the Saturday Street Food of India at Taj hotel in Coimbatore has an answer.  

“This is a weekly buffet interactive dinner beginning at 7.30 pm.  Food items which make Indian streets live are offered.  The spread covers food of different states of India”, B C Kumar, General Manager, Vivanta Surya Coimbatore by Taj, said.

“Pots, display of food ingredients, tea and coffee stalls – all make our ‘Latitude restaurant’ a live street”, he noted.

“We have five live counters tomorrow.  One offers variety kara dosa with chinna vengayam (onion) sambar accompanied with thee thovaials – beetroot, karam and pudhina.  At Erode special muttai Kalaki live counter, three Thokkus will be offered – mushroom, thakkali pudhina and onion cheese.  Another live counter offers Juhu Beach special – vad pav and pah bhaja.  Kesar Jilabi with Rabdi and Jil Jil Jgarthanda are the other two live counters”, Executive Chef H N Vijayan said.

“Rasa vadai, Thayir Semiya, idli, Nungu payasam and Pal Paniyaram are among the street food tomorrow.  There will be a wide assortment of vegetarian and non-vegetarians main course, besides salads and sprouts”, he detailed.

“Our Saturday Street Food of India presentations have become popular with our non-resident guests as well.   After a busy week, they enjoy a family food of their ethnic choice in a hygienic ambience”, added P S Venugopal, Associate Director of Sales (phone: 8807009999).

(response can also be sent to:: pssundar.coonoor@gmail.com). 

FOOD -- 4:: 

NOW, BADAGA FOOD AT TAJ VIVANTA COIMBATORE

BY P S SUNDAR

(article in The New Indian Express June 9, 2015)

(feedback can also be sent to: pssundar.coonoor@gmail.com).

B C KUMAR

H N VIJAYAN