The 'Aromas of Andhra' at Jamavar offers bold flavours
Jamavar at the Leela Palace in Bengaluru have put together a food festival that highlights the flavours of the Andhra region in India. Titled ‘Aromas of Andhra’, the food served holds back no punches whatsoever in terms of delivering delightful spicy food from the region, something I was honestly glad they did. Right from the Royyala Miriyalu Vepudu (Stir fried shrimps with onion, green chilli and curry leaves) to the Venchina Mamsam (Stir fried lamb with onion, tomato and spices), which were served as appetizers, every dish offers a wonderful blend of spicy and tanginess that makes you go back for seconds. Given the season, the prawns were quite fresh. Kudos to the team on that.
These flavours aren’t limited to just the non-vegetarian options. Also served to us , was the Mirapakaya Bajji , a classic batter fried chilli with a stuffing of potato and cashew nuts, and the Alasandhula Vada another classic dish made from fried black eye bean. The latter is the kind of dish that immediately makes you want to munch along with a cup of Indian chai, a craving further enhanced by the gloomy rainy weather we’ve been having in the city.
The main course continues to take you down the path of big bold spicy flavours that the appetizers set you on. Dishes like the Konaseema Royyala Koora (Fresh shrimps cooked with onion, cashew and spice) and the Bejawada Pachhi Mirapalaya Kodi (Chicken with green chilli and spices) are wonderfully prepared. What stood out was the exceptionally cooked Gongoora Mamsam. A traditional lamb preparation with sorrel leaves, this dish offers delightful sour flavours with a meat that was cooked perfectly pink with just enough bite left in it to satisfy the inner carnivore.
The Sorakaya Pappu (Yellow lentil stew with bottle gourd) will have you licking your fingers to get every bit of flavour. The Mamsam Biryani (Andhra styled lamb biryani) is a perfect companion for every dish that was served. Kudos to the team that haven’t shied away from keeping the robust flavours that make an Andhra meal what it is, intact.
Dessert was an equally hearty affair with the Kakinada Kaja (A deep fried pastry) and the delicate Pootha Rekulu. This dessert is made by folding paper thin sheets of rice starch, cardamom and clarified butter. I’ve only had this once at a rather opulent wedding, so I was simply elated have this a second time.
The Aromas of Andhra festival is on till the 20th of September and is part of a set course meal.