Kerala food festival in Chennai at Regenta Central Deccan

Chennai's Regenta Central Deccan is a pure vegetarian four star hotel. Formerly known as Deccan Plaza, the hotel was recently taken over by new management of Royal Orchid Hotels, who run about 35 hotels in 25 different cities in India, including one in Mysuru's Brindavan garden, right next to the KRS reservoir and gardens.

Regenta Central Deccan, is currently running a Kerala Food festival, on till 30th June at their Olives Restaurant. I got an opportunity to try their food this week and this review explains what to expect.

Had a conversation with Regenta Central Deccan's F&B Manager Mr Aditya. He told us about the takeover of Deccan Plaza by Royal Orchid Hotels group and the mandate from new owners to retain the USP of Deccan Plaza- pure vegetarian star hotel. The hotel as such is also being renovated floor by floor for better stay experience.

Kerala food festival was conceived to show that there're lots of vegetarian options in Kerala style dining- it doesn't always have to be fish and other non-veg.

Our dinner began with green peas-coconut soup. Quite a relief from regular tomato or veg clear soups. Taste of coconut beautifully flavored with baked green peas.

 The spread had many exquisite items. I will write about them later. The menu is curated by celebrity chef Saraswathy Vishwanathan, who runs her own restaurant in Thrissur, has created world record recently for one hour + non stop cooking and has lots of other cooking credentials and achievements to her credit. With my limited knowledge of cooking and thanks to the fact that my home town Udupi has lots of similarities with Kerala food in terms of local ingredients, we spoke for a while about various items selected for the menu at Regenta Central Deccan's Kerala Food Festival. Menu sees slight variation each day to break the monotony.

I feasted on the boiled rice coconut milk ganji (aka Kanji)-rice cooked without draining the water- in this case supplemented with coconut milk- had it with jackfruit happalam, mango pickle, raw mango salad (raw mango+ salt and chilly). Ganji is the simplest of dishes made in Kerala/Coastal Karnataka but is tasty and full of energy.

I highlighted that jeera water is missing- chef arranged to make it and deliver within minutes. (most kerala restaurants serve warm water infused with cumin seeds, instead of plain water.

Appam and stew: Made to order in a live counter.

 Ambiance of the restaurant- Can you spot Karthik Murali?

 Deserts I tried! - Three different variety of payasam.

What was missing- plain white rice.

Overall, it was great visiting the all vegetarian Kerala food festival at Regenta Central Deccan, Royapettah, Chennai. The Kerala food festival buffet lunch/dinner is priced at Rs 888 nett. Olives Restaurant is available on all major food app platforms- you can try for deals there.

Some of the items you can expect at Regenta Central Deccan's Kerala Food Festival are
Starters:  Parippu Vada, Ulli Vada, Kozhukatta, Chips Varieties, Ela Ada, Unniyappam, Vazhaipoo Cutlet, Undanpori, Ethakka Appam,  Koon Kurumulaku, Upperi

Mains: Avial, Thoran, Olan, Kaalan, Kootu Kari, Mezhukkuperatti,

Idichakka thoran,Kaaya tholi thoran, Pachadi, Erissery, Pulissery, Sambar, Rasam,  Kichadi, Theeyal, Kadala Curry,  Chammanthi,  Puttu varieties, Noolappam,  Appam, Malabar Barotta, Mambazha Dosai, Jackfruit rind biriyani, Kappa, Mulaku Chammanthi, Mambazha chakka pachadi,  Pappadum,

Deserts: Payasam Pradhman, Chakka Kuru pradhaman, Nendram pazha pradhaman, Jackfruit Basundhi,

Injipuli Pickles, along with some traditional items with a twist.

Read Katie Nathan's review here

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