It's not easy to replicate the real Kerala cuisine outside the state- reason being the high dependance of this cuisine on fresh ingredients mainly the specific variants of Banana and abundant usage of coconut oil. Also the usage of high quality spices which Kerala has an abundance of lends a difference in flavor. Attended this event for a food tasting on an invite.
At the Mappila Kerala Food Festival being held this week only at Paprika Cafe, Courtyard Marriott, the authenticity of the cuisine is maintained. Chef Saji Alex who's been brought in from Kochi and who has extensive experience with Kerala cuisine. He's won numerous awards for his cooking and even cooked for Western celebrities. While some dishes were presented in a milder avatar, they have actually brought in a lot of foodstuffs from Kerala like the Nadan Banana fritters/chips, jackfruit chips, the numerous pickles and also the fatter "Kerala rice." This is what makes this Kerala fest different since the Chef knew the flavor of Kerala can never replicated without actually bringing bits of pieces of Kerala with him.
Paprika Cafe is a spacious set-up at the ground floor of the hotel. Known for their expansive Sunday brunch and numerous Fests, they usually have something up their sleeve every month. For the Mappila Fest, they've setup traditional looking stalls that replicate the best parts of a Keralan experience; namely the Chai shop, the juice corner which serves up a refreshing Nannari-lemon based sharbat called "Kullukki" which literally means "shaken," the ice gola shops found on the beaches where fruit syrups are mixed with ice and served up.
It's a buffet setup where they've spread out dishes in groups of 4 or 5 at each table. Started off with the Fish pathiri which is basically shredded fish stuffed in pastry and deep fried. It was just okay since I felt the fish filling was dry. Would be better if juicier. The Kozhi Varattiyathu (means dry) was nicely done, spices were tempered and it quite hot from the chilli as it should be. Cheera Naracha Vada looked quite similar to the Paruppu vada filled with spinach too. I forgot to try this one.
Dishes to check out:
The dishes that impressed for me were the Kozhi Kuruma which was made with a combination of ground cashews n coconuts. Very mild and thick would go well with plain rice. Then there was the Chemmen Maanga curry (prawn raw mango) which impressed with the superbly fresh juicy prawn swimming in that mild spiced curry with the slight astringency of the raw maanga. This is a classic preparation and I wished there was a bit more flavor of that raw maanga in it. The Calicut mutton biriyani impressed with its authenticity. Prepared in the Kozhikodan style without over spice-usage, small grained rice cooked perfectly and with a different spice combination that includes fennel, it was a welcome change from the usual biriyani found here. And oh, the fish pickle they've brought in from Kerala is excellent! There are many vegetarian pickles to choose from as well.
I served up some of the plain rice and topped it with the Chemeen Maanga curry with sides of the Beef Mulagittathu (Kerala style chilli beef) and an appalam. Ideally it would be a Pappadam which is the Mallu version of the appalam. Eating the curries with Rice or Puttu is how its traditionally done and this was quite homely and nice. A touch of the excellent fish pickle made things even better.
Puttu Station
They were serving up small sized stacks of Puttu which were being steamed up continously. Didnt try them since they are quite filling usually but other bloggers said it was good. Puttu can be eaten with any number of Veg or Non veg sides like the Chicken Kuruma or Vegetarian sides.
Appam Station
There were appams being made fresh and you had the option of adding an egg, mutton or chicken bits to it to zing it up. Most opted for the egg but I tried the mutton and it was nice. Mild spiced titbits of mutton sprinkled on top. Appam was well-made but I expected more from the mutton topping.
I missed out on the exotic looking Coconut elaneer payasam which was served in the coconut shells. Paprika Cafe usually has nice desserts. This time I got to try the fresh black forest cake which looked tempting. Gulab jamuns, a carrot halwa, Mysore pak were the other sweetmeats I was able to lay hands on. Although the items were good, the desserts section could be expanded.
Other Buffet Selections
Besides the Kerala fare there is also a Continental section at the side where more dishes are available for tasting! So the spread is quite huge and there are some nice dishes like the Roast chicken which was excellent with a flavorsome soy based sauce, lasagna and more.
Price Details:
At rs 1399 per head, Mappilla Kerala Fest is priced very nicely being a Five star hotel. The spread is quite vast and the dishes have a fair bit of authenticity to them as mentioned. So worth a visit! On only till May 20th.
 |
| Chef Saji Alex explains the cuisine |
 |
| Banana Chips brought in from Kerala! |
At the Mappila Kerala Food Festival being held this week only at Paprika Cafe, Courtyard Marriott, the authenticity of the cuisine is maintained. Chef Saji Alex who's been brought in from Kochi and who has extensive experience with Kerala cuisine. He's won numerous awards for his cooking and even cooked for Western celebrities. While some dishes were presented in a milder avatar, they have actually brought in a lot of foodstuffs from Kerala like the Nadan Banana fritters/chips, jackfruit chips, the numerous pickles and also the fatter "Kerala rice." This is what makes this Kerala fest different since the Chef knew the flavor of Kerala can never replicated without actually bringing bits of pieces of Kerala with him.
 |
| The items brought in from Kerala! |
 |
| Vegetarian Pickles! |
Ambiance
Paprika Cafe is a spacious set-up at the ground floor of the hotel. Known for their expansive Sunday brunch and numerous Fests, they usually have something up their sleeve every month. For the Mappila Fest, they've setup traditional looking stalls that replicate the best parts of a Keralan experience; namely the Chai shop, the juice corner which serves up a refreshing Nannari-lemon based sharbat called "Kullukki" which literally means "shaken," the ice gola shops found on the beaches where fruit syrups are mixed with ice and served up.
 |
| 'Kullukki' being made. A Nannari lemon sharbath. |
The Food
 |
| Loaded plate! With biriyani, kuruma, Beef, Chicken Varatiyathu n Fish pathiri |
It's a buffet setup where they've spread out dishes in groups of 4 or 5 at each table. Started off with the Fish pathiri which is basically shredded fish stuffed in pastry and deep fried. It was just okay since I felt the fish filling was dry. Would be better if juicier. The Kozhi Varattiyathu (means dry) was nicely done, spices were tempered and it quite hot from the chilli as it should be. Cheera Naracha Vada looked quite similar to the Paruppu vada filled with spinach too. I forgot to try this one.
Dishes to check out:
 |
| Calicut Style Mutton Biriyani |
The dishes that impressed for me were the Kozhi Kuruma which was made with a combination of ground cashews n coconuts. Very mild and thick would go well with plain rice. Then there was the Chemmen Maanga curry (prawn raw mango) which impressed with the superbly fresh juicy prawn swimming in that mild spiced curry with the slight astringency of the raw maanga. This is a classic preparation and I wished there was a bit more flavor of that raw maanga in it. The Calicut mutton biriyani impressed with its authenticity. Prepared in the Kozhikodan style without over spice-usage, small grained rice cooked perfectly and with a different spice combination that includes fennel, it was a welcome change from the usual biriyani found here. And oh, the fish pickle they've brought in from Kerala is excellent! There are many vegetarian pickles to choose from as well.
 |
| Chemeen Maanga Curry |
I served up some of the plain rice and topped it with the Chemeen Maanga curry with sides of the Beef Mulagittathu (Kerala style chilli beef) and an appalam. Ideally it would be a Pappadam which is the Mallu version of the appalam. Eating the curries with Rice or Puttu is how its traditionally done and this was quite homely and nice. A touch of the excellent fish pickle made things even better.
 |
| Beef Mulaguttiyathu (Chilli) |
Puttu Station
They were serving up small sized stacks of Puttu which were being steamed up continously. Didnt try them since they are quite filling usually but other bloggers said it was good. Puttu can be eaten with any number of Veg or Non veg sides like the Chicken Kuruma or Vegetarian sides.
 |
| Appam with Mutton |
Appam Station
There were appams being made fresh and you had the option of adding an egg, mutton or chicken bits to it to zing it up. Most opted for the egg but I tried the mutton and it was nice. Mild spiced titbits of mutton sprinkled on top. Appam was well-made but I expected more from the mutton topping.
Desserts
I missed out on the exotic looking Coconut elaneer payasam which was served in the coconut shells. Paprika Cafe usually has nice desserts. This time I got to try the fresh black forest cake which looked tempting. Gulab jamuns, a carrot halwa, Mysore pak were the other sweetmeats I was able to lay hands on. Although the items were good, the desserts section could be expanded.
Other Buffet Selections
Besides the Kerala fare there is also a Continental section at the side where more dishes are available for tasting! So the spread is quite huge and there are some nice dishes like the Roast chicken which was excellent with a flavorsome soy based sauce, lasagna and more.
Price Details:
At rs 1399 per head, Mappilla Kerala Fest is priced very nicely being a Five star hotel. The spread is quite vast and the dishes have a fair bit of authenticity to them as mentioned. So worth a visit! On only till May 20th.
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