Goa Meets Chettinad: The Bangala Pop-Up At Hosa Took Me On A Culinary Journey I By no means Knew I Wanted

Hosa, nestled amidst the serenity of Siolim village in Goa, pulsates with a recent power. Its atmosphere is a charming interaction of custom and modernity. Stepping inside, emerald inexperienced banana leaves adorn every desk, hinting at a culinary journey to return. However on this explicit event, the highlight wasn’t on Hosa’s typical fare. This was a novel collaboration, a portal opening to the wealthy Chettinad delicacies – courtesy of The Bangala, a legendary heritage lodge nestled in Karaikudi, Tamil Nadu.

The Bangala is not only a homestay; it is a custodian of culinary heritage. Sivakami, the restaurant’s coronary heart and soul, warmly welcomed us. Her eyes sparkled as she spoke about Karaikudi, the arid but culturally wealthy birthplace of The Bangala. Years of expertise sat flippantly on her shoulders, changed by a palpable ardour for the delicacies she was about to unveil.

Sivakami defined that the dishes offered had been the very essence of Chettinad delicacies. These recipes, she elaborated, had been the cornerstone of The Bangala, meticulously honed by generations of the household, most notably her mother-in-law, Meenakshi Meyyappan. To protect the soul of those flavours, The Bangala nonetheless follows the time-tested custom – grinding their masalas in the identical historical stone mills used for generations. This dedication to authenticity, she emphasised, ensured every dish, just like the Rooster Chettinad, remained true to its Chettinad roots, untainted by trendy variations discovered elsewhere. 

The curated menu, Sivakami defined, was a treasure chest unlocked by Meenakshi Meyyappan herself. It was a testomony to a culinary legacy, meticulously crafted for each vegetarians and non-vegetarians. Every dish, a mix of distinct flavours, resonated with the fragrant embrace of freshly floor spices. The Goan Crab Curry, a coastal indulgence, was a revelation – a refrain of candy, bitter, and spicy notes. The Prawn Biryani, a aromatic tapestry woven with saffron and secret household blends, was a testomony to generations of culinary knowledge. Even the seemingly easy Pineapple Rasam, a tangy counterpoint to the wealthy flavours, stunned me with its depth.

Chettinad delicacies, famend for its complexity and nuanced flavours, unfolded earlier than us like a forgotten map resulting in a hidden culinary treasure. The Banana Flower Ketti Kuzhambu, a uncommon delicacy, was a revelation – its earthy notes and textural play lingered lengthy after the final chew. The desserts themselves had been an ode to culinary artistry. The Badam Halwa, a wealthy nutty dessert, and the Tender Coconut Mousse, a candy and ethereal delight, concluded the expertise on a excessive observe.

As I reclined, stomach content material, I marvelled at how The Bangala had woven historical past, custom, and flavour into each morsel. Hosa Goa had grow to be a portal – a bridge connecting Goa’s vibrancy with Chettinad’s soul. And as I drifted right into a food-induced slumber, I knew that this union of cultures would linger in my style buds and recollections without end.

Whereas The Bangala’s pop-up at Hosa Goa was a limited-time affair, its legacy lives on. For those who ever end up in Tamil Nadu, do not miss The Bangala – a gastronomic pilgrimage that transcends time.  For these with an adventurous palate and a love for genuine experiences, The Bangala presents an opportunity to attach with a hidden gem of South Indian delicacies. Bear in mind, although, to ebook effectively prematurely, as this heritage lodge is a well-liked vacation spot for meals lovers from all around the world.