Divine Southern Aromas @ Seasonal Tastes, Westin

The Seasonal Tastes at Westin, Gurgao had come up with a
very unique Southern cuisine that made us travel to the land of the coconut
trees. Travreviews reviewed the “Southern Aromas” staright from the heart of
South.

As we walked towards the Seasonal Tastes restaurant, the
southern spices enchanted with the aromas of South. We were excited to dig into
the succulent dishes prepared by the chefs at Westin. The gastronomical fare
started with a welcome drink called Panakam (Tamarind and jaggery water
flavoured with mint) that was the perfect start of the meal.

A variety of pickles were placed before us. The best were the garlic and beetroot. The starters were served before us that consisted of Meen Polichattu (Pomfret marinated
with southindian spices and cooked in banana leave); Chameen ulatchu (Kerala
style fried prawn with curry leave); Chicken 65(Fried chicken with curry leave
and podiums) and Banana Bhajiya (Batter fried raw banana) and Dal Vada. The
starters had the authentic flavour of Southern flavours that transcended us to
Kerala.

We were quite satisfied with the starters. However, the most
important essence of South was in the main course. The chef presented before us
a variety of dishes that looked scrumptious and smelt divine.

The Main course consisted of the following: Chameen manga
curry (Prawn curry cooked coconut and raw mango); Mutton Pepper fry (Dry Mutton
preparation with curry leave and Black pepper); Chicken Nadan curry (Kerala
home style chicken curry with coconut and curry leave); Tomato Pappu (Arhar dal
with tomato, mustard and curry leave); Avail (Mix veg with fresh coconut);
Andhra fish curry (Fish curry with coconut and curry leave). We enjoyed the
dishes with Appam and Malabar Parantha. The biryani was the best we tried. The flavors were enticing while the dish tasted heavenly.
The sweet end to the entire meal was as delightful as the
main course. Rawa laddu and Ada pradaman (rice cooked with jaggery and milk) as
desserts concluded the gastronomical fare.
ration with curry leave and Black pepper); Chicken
Nadan curry (Kerala home style chicken curry with coconut and curry leave); Tomato
Pappu (Arhar dal with tomato, mustard and curry leave); Avail (Mix veg with
fresh coconut); Andhra fish curry (Fish curry with coconut and curry leave). We
enjoyed the dishes with Appam and Malabar Parantha.
The sweet end to the entire meal was as delightful as the
main course. Rawa laddu and Ada pradaman (rice cooked with jaggery and milk) as
desserts concluded the gastronomical fare.

Seasonal Tastes restaurant, the
southern spices enchanted with the aromas of South. We were excited to dig into
the succulent dishes prepared by the chefs at Westin. The gastronomical fare
started with a welcome drink called Panakam (Tamarind and jaggery water
flavoured with mint) that was the perfect start of the meal.

The starters consisted of Meen Polichattu (Pomfret marinated
with southindian spices and cooked in banana leave); Chameen ulatchu (Kerala
style fried prawn with curry leave); Chicken 65(Fried chicken with curry leave
and podiums) and Banana Bhajiya (Batter fried raw banana) and Dal Vada. The
starters had the authentic flavour of Southern flavours that transcended us to
Kerala.

We were quite satisfied with the starters. However, the most
important essence of South was in the main course. The chef presented before us
a variety of dishes that looked scrumptious and smelt divine.
The Main course consisted of the following: Chameen manga
curry (Prawn curry cooked coconut and raw mango); Mutton Pepper fry (Dry Mutton
preparation with curry leave and Black pepper); Chicken Nadan curry (Kerala
home style chicken curry with coconut and curry leave); Tomato Pappu (Arhar dal
with tomato, mustard and curry leave); Avail (Mix veg with fresh coconut);
Andhra fish curry (Fish curry with coconut and curry leave). We enjoyed the
dishes with Appam and Malabar Parantha.

The sweet end to the entire meal was as delightful as the
main course. Rawa laddu and Ada pradaman (rice cooked with jaggery and milk) as
desserts concluded the gastronomical fare.

ration with curry leave and Black pepper); Chicken
Nadan curry (Kerala home style chicken curry with coconut and curry leave); Tomato
Pappu (Arhar dal with tomato, mustard and curry leave); Avail (Mix veg with
fresh coconut); Andhra fish curry (Fish curry with coconut and curry leave). We
enjoyed the dishes with Appam and Malabar Parantha.

The sweet end to the entire meal was
as delightful as the main course. Rawa laddu and Ada pradaman (rice cooked with
jaggery and milk) as desserts concluded the gastronomical fare.

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