| 4 years ago
Vanakkam! We gladly bring to you last but not the least of our cuisine-special series i.e. South Indian Cuisine. South Indian cuisine is popularly known for their beautiful combination of healthiness and taste. The cuisine is light, low-calorie, easily digestible, appetizing and vast vegetarian spread. Our experts, Chef Sandeep Munjal (Director, Vedatya Institute) and Chef Gurpreet Singh Kochar (Assistant Professsor, Vedatya Institute) at WedAbout have helped us know a lot about South Indian Cuisine which is certainly gonna help you if you are planning to put it on your wedding menu.
South Indian cuisine consists of the cuisine of four states, namely Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. Therefore if you want a hale and hearty blend (without compromising with the taste of course!) of rice and lentils flavored with coconut, peanuts, dal, tamarind, fenugreek seeds, and cilantro, then south Indian cuisine is the one for you to go.
“Specialized trained chefs and equipment need to be deployed for cooking this cuisine. Equipment including hot-plates, idli-makers, steamers and wet grinder for making various batters are required. The challenge is to make the main-dish fresh every time (like dosas and uttapams which can lose their crisp texture and flavor if kept in chafing dishes for long) and serve them hot which requires live counters” say our expert chefs. This may require more human power and resources to serve as many guests as possible at a time. The chutneys and sides can be prepared and stored well in advance though.
The spices and ingredients for these flavor-filled dishes are easily available and are not so heavy on pockets. Hiring of specialized chefs and equipments may need a little of investment but the quality of food produced and the extravagant spread is sure to sway away the guests at the wedding.
The dish needs no introduction! These crispy golden doughnuts are made from urad dal along with some spices and condiments and are then deep fried. They are served hot with chutney and/or sambar.
The rice based recipe involves the use of spicy masala, toor dal (a type of lentil) and vegetables. Spices like nutmeg and asafetida, curry leaves and tamarind pulp used in its preparation contribute to the unique flavor and taste of this dish. It can be served with chutneys, papad and chips.
Cheer up your non-veg-food-lover guests with this classic chicken preparation. In this, roast dry red chillies, kalpasi, coconut, poppy seeds, cumin seeds, fennel seeds, black pepper, poppy seeds, onions, garlic in gingerly oil are used and ground into a paste. The chicken is then marinated with yogurt, turmeric powder and ground paste. It is served hot and garnished with curry leaves, accompanied with boiled rice.
South Indian Cuisine is a low investment, high return kind of deal. These banana-leaf-plattered-dishes are simple yet delightful. So go ahead and put one or two of the dishes on your wedding menu giving your guests variety without harming your budget.
I hope the cuisine special series was (if not much then at least of little) help to get you guided through your wedding menu making process. Kindly let us know your views about the same in our comments section below. Also do let us know if you want more on the same or a different line and we at WedAbout will try to fulfill it.