The collaboration between ‘Hosa’ and ‘The Bangala’ brings a delectable fusion of flavors in a gastronomic delight.
Chettinad Chronicles: Hosa and The Bangala’s Collaboration Delivers a Culinary Masterpiece
Nestled in the tranquil town of Siolim, Goa, the renowned Hosa recently hosted an extraordinary cultural fusion through a special pop-up event that celebrated the rich flavors of Chettinad cuisine. This delightful culinary adventure was brought to life by The Bangala, a prestigious heritage hotel from Tamil Nadu, known for its authentic Chettinad dishes.
Upon entering Hosa, guests are greeted by a chic, contemporary ambiance accentuated by the traditional touch of a vibrant green banana leaf at each table, setting the stage for a memorable feast.
Sivakami, the driving force behind The Bangala’s culinary offerings, brings over 20 years of experience in Chettinad cuisine. Having honed her skills from her mother and mother-in-law, Sivakami now shares her expertise through cooking classes at The Bangala. Her passion and deep knowledge of the traditional fare are evident as she introduces guests to the culinary treasures of Karaikudi, Tamil Nadu, where The Bangala is based.
Curated by cookbook author Sumeet Nair, the pop-up showcased traditional home recipes passed down through generations. “This is as authentic as it gets,” says Sivakami. “Our recipes remain true to their origins, with masalas ground on traditional stones and ingredients kept faithful to the original methods. You’ll find that our Chicken Chettinad offers a genuine taste of Chettinad, unlike many modern adaptations.”
The menu, thoughtfully designed by Meenakshi Meyyappan, Sivakami’s mother-in-law, presented a diverse range of both vegetarian and non-vegetarian dishes, each rich in authentic flavors and aromatic spices. Highlights included the Crab Curry, Prawn Biryani, and Pineapple Rasam, each embodying the essence of Southern culinary tradition.
Under Sumeet Nair’s expert curation, the multi-course feast included a variety of dishes, from the Banana Flower Ketti Kuzhambu to indulgent desserts like Badam Halwa and Tender Coconut Mousse. Each course was a testament to the complexity and richness of Chettinad cuisine, leaving guests thoroughly satisfied and perhaps in need of a good nap afterward!
