Manipal: The Mudaliar Cuisine, a culinary tradition originating from the vibrant heart of Tamil Nadu, stands at the precipice of vanishing. In a dedicated endeavor to honor and safeguard this waning gastronomic legacy, the Welcomgroup Graduate School of Hotel Administration (WGSHA) at MAHE, Manipal, orchestrated a themed luncheon this Thursday. Distinguished chefs, revered for their culinary prowess, embarked on an exceptional journey to showcase an intricate tapestry of time-honored flavors.
This gastronomic event displayed an assortment of authentic dishes, each painstakingly crafted to resurrect the profound and intricate essence of Mudaliar cuisine. The resultant tastes, born of an artful blend of heritage and craftsmanship, transported diners on a sensory voyage to the heart of Tamil Nadu.
The meticulously curated menu, deeply rooted in the hereditary recipes of the Vellore region, prominently featured an abundance of locally sourced vegetables. These dishes, though presented in unadorned simplicity, orchestrated a harmonious symphony of diverse and indulgent flavors. Guests embarked on a culinary journey that included dishes such as Thakkali and Thengai Pachidi, a lively chutney; rava pakoda, crispy fritters; Sundakkai thuvaiyal, a flavorful condiment; karna kezhangu vadai, a savory snack; Kathrikka chops, a rich gravy infused with aromatic spices; Ver Kadalagi kuzhambu, a curry featuring peanuts, tamarind, and an array of spices; Vendhaya Keerai Perattal, a tantalizing stir-fry meticulously crafted with fenugreek leaves and lentils; and Nandu Kuzhambu, a pungent crab stew brimming with robust and intense flavors, among others.
Dr. M. D. Venkatesh, Vice Chancellor of MAHE, underscored the importance of WGSHA’s mission to rejuvenate and document the overlooked recipes of diverse communities. He emphasized the necessity of transmitting these subtle flavors to the forthcoming generations. “The extensive and diverse Indian menu is captivating the palates of individuals worldwide, and theme-based restaurants are garnering global popularity. Hence, the endeavor to curate these forgotten menus holds paramount significance,” he noted.
Gaurav Singh, Market Vice President for South and East India, Bangladesh, and Sri Lanka at Marriott International and an alumnus of WGSHA, observed the exponential growth of the hospitality sector. The desire to delve into the depths of Indian culinary culture is burgeoning, and the celebration of Mudaliar cuisine stands as a testament to the perennial allure of India’s diverse and opulent culinary heritage.