By Pinkerala News Desk | Aug 29, 2017

While we are at the age of going back to the roots, Trilogy at Crowne Plaza Kochi is doing their part with mouthwatering flavours of Kuttanad. The sound of the name ‘Kuttanad’ itself reminds us the lifestyle of our ancestors whose life revolved around working in farms and scent of mud. Their cuisine was meant to fill them with energy for body and mind. Chef Rejimon, South Indian Master Chef at Trilogy whose family hails from Kuttanad says that the food is supposed to make the people happy. Its purpose to fill the diner with joy and make them forget the hardships of the day.

The Kuttanadan Buffet at Trilogy is bringing a healthy menu that makes for a hearty dining experience from August 25^th to 31^st. Chef Rejimon has extended his research for the menu to the heart of Kuttanad where life is connected through Canals. The buffet has river fishes and duck (duck roast and duck eggs) that is essential for a Kuttanadan life. Appetisers such as pearl spot fry (karimeen) and pallathi fry and natholi fry that are well-marinated in masala are deep fried in coconut oil (not grilled) as they do in Kuttanad.

Their ‘farm to table’ philosophy is one that has been gathering momentum in the recent times and Trilogy Kuttanadan Food Festival is putting up an array of such dishes. Any home at Kuttanad will serve you dishes such as Tapioca (steamed, dried and so on), chembu/ Colocasia, chena/ yam and kachil/ purple yam. These are roots grown in the backyard of their homes and makes for healthy delicious food. Trilogy is also bringing most served breakfast dishes of Kuttanad such as thattudosa and appam.

Chammanthi/ chutney is another staple food of Kuttanad and Trilogy hasn’t missed them. They have a range of chutneys made of coconut, mango, prawn, ginger and shallots. Some of these can be stored for a few days without adding any artificial preservatives. Dessert such as Ilayada and Valsan, which are cooked through steaming are also on the buffet. For those who prefer vegetarian food, Trilogy has a set of Pachadis ready to serve. These vegetarian dishes are prepared with less masala in them, contrary to the cooking style of urban regions of Kerala, to retain the authentic flavours of Kuttanad. The masala is grinded by the Trilogy kitchen staff without using machines to give the dishes the homemade touch.

To give their guests the best experience of Kuttanad, Trilogy has adorned Kuttanadan accessories such as a fishnet, a prop used to trap fish from flowing water, a miniature boat with groceries on it which reminds us of the shopping system and several utensils used by the people of Kuttanad. No one will return without having a lively experience from Trilogy Kuttanadan Food Festival.