Chef Parimal Sawant delivers a soulful experience with the best of Maharashtrian food

If you thought Maharashtrian food is all about vadapav and misalpav, let me clear this mirage for you. Maharashtra is a hub of street food and desi masalas, ‘a soulful experience’ is how connoisseurs describe the food here. One thing that makes Maharashtrian food stand ahead and shine is their unique cooking technique, they have mastered the art of using basic food ingredients and turn it into an extraordinary finger-licking affair.

Chef’s Pop-up is an endearing food festival introducing India to culinary gems from across the country. Chefs from The Lalit Group of Hotels are travelling across properties, bringing authentic flavours and unique preparations from their native regions, grandma’s recipes and more.

The Maharashtrian Food Festival at The Lalit Ashok Bangalore is the next destination on Chef’s Pop-up tour map, which started on Aug 24. The Executive Chef of The Lalit Mumbai, Chef Parimal Sawant who have received a nomination for Top 50 Chefs in India, have designed a unique experience for people here in Namma Bengaluru.

Chef Parimal Sawant, Executive Chef, The Lalit Mumbai

Let me take you through the best five dishes from Chef Parimal’s kitchen that will make you fall in love with the cuisine:

Rawa Fried Paaplet

Fish fried in rawa or semolina is always on top of my mind when I am cooking or dining out. It is as basic as it gets but again the cooking technique and the spices is what elevates this dish. The pomfret is marinated with special Maharashtrian spices for several hours, which brings out the hint of tanginess and pumps the spice level. To ensure semolina sticks to the fish when fried, it is applied just before it goes in the frying fan.



Konkani Chicken Sukka

Konkani food is known for robust flavours and this dry chicken preparation is a classic reflection of the region. Strong use of spice does the talking here, not overwhelming but right on point.



Malvani Fish Curry          

Malvan, a coastal area in Konkan has its own identity when it comes to cooking food. The cuisine from this region uses coconut in different forms like milk, paste and grated. The making of malvani fish curry calls for an amalgamation of some many distinct elements but coconut is what elevates it to a different level. The Malvani fish curry from Chef Parimal’s kitchen ticks all the boxes of an engaging dish.



Masala Bhaat

Loaded with mix vegetables and Maharashtrian spices, try this pulao for the sheer authenticity. This doesn’t need to be accompanied with any curry.



Fried Modak and Narlalchi Wadi
I am sure you would have got your hands on Modak at some point of time, the combination of freshly grated coconuts and jaggery ensures you do not restrict yourself to just one. Chef Parimal gives a twist to the humble modak by frying it and surely does not disappoint.


End your meal with Narlalchi wadi or the fresh coconut cakes, simply irresistible.

Rating: 4/5
What: Maharashtrian Food Festival
Where: The Lalit, Ashok, Bangalore
When: Until September 2, 2018



Suman

Dreamer, Blogger, Writer, Foodie, Movie buff, Public Relations. Contributor for The New Indian Express and recently started a news publishing website 'Unkrate'.

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