At a time when movements are being measured, Coast to coast, inspired by the flavours of the coasts of India, is here to appease our longings for the sea. Here’s a combined menu of recipes from Bengal, Orissa, and Kerala especially curated by Home Chefs in Gurgaon and prepared by Sonali Chatterji and Rekha Raghavan. The home cooked meal is specially created in the kitchens of their homes where every ingredient is chosen and measured to bring out the flavours we crave for during these times.
The home cooked meal is split in three courses: starters, main courses, and desserts. The starters are particularly chosen to introduce us to the initial flavours and cultural histories of these regions. For instance, beetroot croquettes with a dash of fermented mustard relish called ‘Kasundi’, and ‘maach’er patishapta’ or fish cooked in spices and rolled inside rice flour flat breads with kasundi are treats on quiet occasions at Bengali homes. Again, appe or rice pancakes stuffed with chicken sixty-five is a mesh of two very interesting recipes from Kerala. Appe is mostly served for breakfast or as a snack and chicken sixty-five is a spicy chicken preparation that was initially created at a hotel in Chennai. Also, the prawn ghee roast served on mini kal appams or small pancakes made from fermented rice and coconut batter makes strong statement appetizers.
The main course is very elaborate with four varying preparations. Each preparation is a reworking of the traditional recipe mindful of health and taste. Sonali and Rekha take every cooking instructions suggested by the customers very earnestly. The delicious buttery flavour of the ‘chingri maach’er malai curry’ is beautifully crafted into a serving of prawn malaikari fondue with bites of porota or Indian bread. The ‘Chingri malaikari fondue porota bites’ definitely resembles the Southern preparation of ‘Prawn curry served with parotta’. Although the spices used along with grated coconut in the Southern prawn preparation could be slightly stronger and more pungent but the two preparations bring out the best flavours of both regions. This when served with the traditional ‘Kottayam fish curry with rice, sambar, and poriyal’ is a wonderful touch to the whole palate experience. The ‘Kosha mangsho wrap’ is also a wholesome serving of the very beloved mutton curry of the Bengalis wrapped in a porota with bell peppers, chopped onions, and a dash of lime.
The desserts are quite the treat as it has two very succinct tastes of the East and South. ‘Chena pora served over kamala kheer’ is such a gorgeous combination of layered sweetness derived from an Indian variety of roasted cheese and orange flavoured pudding. Geopolitically placed in Orissa, this dessert is a Eastern delight. The Southern sweet-dish of ‘Kadala parip pradhaman’ is quite different. This is made of jaggery and lentils traditionally eaten by clearing one’s palate with the ginger chutney or inji.
What makes this meal plan so particularly interesting is not only inherent in the flavours that it recreates but also in the way it is packed in eco-friendly packages and, interestingly, an instruction for serving is included in the details of your order. The quantity is very good for two- three people and offers an exciting range of palate senses. The chefs personally take care of each factor that makes this home cooked meal an exclusive experience for anyone looking to taste the sea. We The Chefs are so proud to have hosted such a beautiful pair.