1000 Oaks has come up with an all new regional Andhra Food Festival called “The Andhra Yatra” that runs on until the 22nd January, 2017. We’ve all known 1000 Oaks for the beautiful alfresco seating, good music, food and drinks.
Andhra Pradesh is known for its spicy food all around the country. The inspiration behind such delicious variations of food lies in the opulent culture of the state, where exotic food is being prepared in the kitchen of the Nawabs since the year of its origin. Traditionally, at homes in Andhra Pradesh, food is served in banana leaf. There’s no point in doing something if it’s not done right and 1000 Oaks does it right by serving the food in a banana leaf.
Mr. Sanjeet Lamba, owner of 1000 Oaks invited us to give a glimpse of the festival. We started off with the Imli Rasam. The traditional rasam with a tamarind flavour was delicious. Every day, a different flavoured rasam is served.
The Chepa Vepudu was the king fish/surmai fried in a pan and rubbed with some Andhra spices. The fish fillet was evenly cooked and I must say had a brilliant texture considering that even its edges were crispy. The spices rubbed onto the fried fish imparted that much needed kick to the dish.
The Miriyala Royyalu were the pepper prawns sautéed with crushed peppercorns. What looked like a Chettinad preparation turned out to be an Andhra speciality after confirming with the chef. The dish had plenty of green chillies, peppercorns and was delicious.
The Gutti Vankaya Iguru was a stuffed brinjal cooked in a rich and creamy gravy. Traditionally, the brinjals are stuffed with grounded roasted peanuts, sesame seeds, coconut and onions. As per the dish, it was my pick from the mains simply due to the perfectly cooked brinjals and the heavenly consistency of the gravy. The jowar roti was the perfect match to the dish.
The Kodi Gudla Koora, more popularly known here as the Andhra Egg Curry, had an onion and tomato gravy. Unlike many other places, the boiled egg was fried before it was added to the gravy. It gives the egg another texture which makes the dish satiating overall.
The Naatu Kodi Pulusu, a traditional preparation of free range/country chicken, popularly known as the gavran chicken blew our minds, quite literally. It was a spicy and fiery, yet flavourful curry with chicken falling right off the bones.
The Kobbari Annam or Coconut Yellow Rice was cooked in rich coconut milk with special Andhra spices. Garnished with coconut, cashews and coriander, the coconut rice is generally eaten with the curries in true Andhra style. The aroma of the coconut was evident and I could have had just the rice alone.
The Korra Payasam is a sweet preparation made using millets, sugar, milk and garnished with pista flakes. An interesting revelation for me was the use of camphor in the payasam. I had never seen use of camphor in any dish as such but the chef told us that in most temples down south, camphor is used in the prasadam. A pretty rich and flavourful payasam ended our meal for the day.
Chef Prasanna and his team have been flown in specially from Chennai for this Andhra Food Festival so I would advise you to hurry to 1000 Oaks and devour these specialities before 22nd January. A big shout out to Mr. Lamba and Team 1000 Oaks for having us over.