Circar Ruchulu~ Flavors from Norther Circar at Hornby’s Pavilion-ITC Grand Central

Circar Ruchulu~ Flavors from Norther Circar at Hornby’s Pavilion

Savour authentic flavors from Circar Ruchulu in the all-day dining restaurant Hornby’s Pavilion, at ITC Grand Central Mumbai.  Experience the Circar taste as Chef Praveen Anand, prepares a flavorful fiesta right at the heart of Mumbai.

Chef Praveen Anand doesn’t need any introduction. His culinary skills are illustrious, his research on South Indian Cuisine is legendary. In the Indian Food and beverage context, his work, his relentless effort to unearth various community-based cuisine from Southern states of the country, makes for a delightful book. 

Circar Ruchulu means Circar taste. The narrow slip of territory along the western side of Bay of Bengal comprising a coastal region of Andhra Pradesh, districts of East and West Godavari, Krishna and other parts. The food from this region is unique because of the local produce, especially the chilies. The chilies procured from this region comes in varied flavors & taste. Each chili lends a different taste to one’s taste buds. For example, Mangalagiri chilli is used for preparing ‘curries’ & Pottu Mirapakai for ‘thokkus’(pickle).

Experience the age old authentic recipes of the 'Northern Circars' of British India’s Madras Presidency, rustled up by celebrated Chef Praveen Anand, executive chef of South Indian cuisine at ITC Hotels with delicacies such as pesara punukulu (crispy moong dal chunks served with ridge gourd chutney), karjam vepudu, (pepper tossed mutton liver) bangala dumpa, masala koora (potatoes tossed with chilli and kopra), kakarakaya vepudu (bitter gourd crisps with onion, garlic and chilly) , beerakaya paalu (ridge gourd slow cooked in cow’s milk with spices) , palakoora pappu spinach and lentil cooked together, tempered with mustard and cumin, podi chapa (masala coated pan fried beckti fillets), menthi koora royyalu (prawn and fenugreek leaves combination with ethnic spices), palletoori kodi koora (village style chicken curry with drumsticks) and veta pandi vepudu (ethnic pork roast), bellam garelu (fried lentil dumplings steeped in jaggery syrup) and gassala payasam (poppy seed kheer) to name a few.

Bhagwan Balani, General Manager ITC Grand Central comments that this new year ‘We are delighted to present Circar Ruchulu, the unique flavours of the ‘Northern Circars’, part of the erstwhile Madras Presidency, researched and presented by Chef Praveen Anand, whose lifelong passion is to retrieve and revive lost recipes of South India. This is a part of ITC Hotels Kitchens of India series where we showcase India’s wealth of unique, forgotten, undiscovered and regal cuisine in keeping with our ethos of responsible luxury. This food promotion is a part of the grand brunch on January 9th and will also be available for dinner on January 7th and 8th,2022.

Dates of promotion- 7,8, 9 January 2022

Venue: Hornby’s Pavilion, ITC Grand Central

Call on 022-67045121/ 022-67045122 for table reservations and to learn more