MoMo Café – Courtyard by Marriott, Hinjewadi is organizing a food festival called ‘A Seaside Sojourn – Karwar to Kanyakumari.’ It is a tour of the south west coast of India and the places they have included are Karwar, Mangalore, Kozhikode, Alleppey & Kanyakumari.

A Seaside Sojourn

Every day, their regular buffet will feature specialities of one of the places mentioned above.

Parangi Rassam

Parangi Rassam is from the region of Karwar & Mangalore. Parangi actually means pineapple and the drink is infused with ginger. It is sweet and spicy but an overwhelming spicy after taste.

Limbe Hanina Panaka

The Limbe Hanina Panaka is from the region of Karwar & Mangalore. It is more like a lemonade and is served as a welcome drink in most South Indian homes. It could’ve used some more sugar to taste better.

Genasina Podi

The Genasina Podi was a sweet potato fritter straight out of the region of Mangalore. It was delicious.

Parndu Podi

The Parndu Podi was a banana fritter also from the region of Mangalore. Generally, 3 types of bananas are used to make this podi. The one which was served used the ripe banana. It tasted really good.

Bappakai Podi

The Bappakai Podi was a papaya fritter originating in the region of Mangalore. Compared to the other 2 podis I didn’t like this as much as the others.

Kozi Melugu

The Kozi Melugu was from the region of Kerala. It had the chicken with the traditional South Indian touch but it turned out to be a little dry for me.

Kappa Fry

The Kappa Fry was from Alleppey. It was basically a tapioca fry tossed in coconut and mustard seeds. It had an evident taste of the mustard which enhanced the dish overall.

Kozi Veppudu

The Kozi Veppudu was from the region of Kanyakumari. This dish contained chicken fritters. The chicken was well cooked and I liked it.

Erulli Bhaji

The Erulli Bhaji were onion and dill fritters. It tasted brilliant and in a way was similar to the kanda bhaji.

Savate Palya

The Savate Palya had boiled cucumber tossed in coconut, chana, mustard seeds and was topped off with desicated coconut. It was pretty decent.


The Appam with Stew was the star of the night. It had veggies cooked in cocnut milk and was served with traditional piping hot south indian appams. The stew was just amazing and the fluffy and light appams complimented the stew.

Brown Rice


We also had the Palav & Sambhar with traditional South Indian brown rice which was a part of the buffet. The Palav was really good while the sambhar spoke volumes of authenticity.


We ended it with the dessert called as Sate. It was a spherical dome made using refined flour and then coated with sugar. It was a little too sweet for my liking but I think it’s supposed to be that sweet.

It was a fun filled evening alongside fellow bloggers and hosts. A big shout out to Arundhati, Chef Raja & Chef Vikram for inviting and hosting us. The Karwar to Kanyakumari festival runs from 19th September, 2016 to 30th September, 2016.

Disclaimer: The invite was for a complimentary food tasting event. This review is a narrative of my experience at the event. The views expressed in this review are solely mine and others are more than welcome to agree or disagree with the same. The review is in no way influenced either personally or commercially nor has it been lifted, copied or plagiarized from any source however I have done my due diligence on the event via publicly available information on the internet.

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