Cuisines of South India span the Southern states and typically involve the ubiquitous rice and lentil. Coconut may make an appearance in varied forms and so does tamarind, lending to the sharp tartness and rich depth of flavour. Curry leaves, mustard, asafoetida, pepper and peppercorns, chilies, and fenugreek seeds are some other elements that have elevated dishes from the South, giving them that unique dimension.
CUR8 will witness the celebrated chef, Chalapathi Rao of Simply South in action, as he wields magic from 28th (Dinner) to 31st July (Brunch). With its varied show kitchens and an open Spanish style grill in the centre, CUR8 has been the veritable stage for guest chefs, with the Sunday Brunch as its highest showcase platform.
- About Chef Chalapathi Rao
In a career spanning more than 25 years, Chef Chalapathi travelled with ITC for more than 20 years, as the brand custodian and Master Chef of Dakshin, the famed South Indian restaurant. He has personally crafted menus and executed VIP meals for dignitaries — from the late Prince Philip to various heads of States and other luminaries.
Thereafter, he embarked on an entrepreneurial venture in Hyderabad and his “Simply South by Chef Chalapathi Rao” is a runaway success.
Menu Highlights
- 28th July, Dinner
The first day of this South Indian showcase will have Vazhai Shunti, Squid Pepper Fry, Aloogadda Vepudu, Palleturu Mamsam, Yera Manga Kozhambu, Patnam Pulao, Kodi Fry Pulao, with Korrala Payasam as an ending note.
- 29th July, Lunch
Friday Lunch starts with Tavala Vada, a robust Mutton Pepper Fry, Alsandala Mulakkaya Koora, Uragaya Mamsam, Gongura Royyalu, Vegtable Brinji, Kodi Pulao with a gentle and delicate Elaneer Payasam replete with the adored undertones of fresh coconut, to end with.
- 29th July, Dinner
Start Friday dinner with Gobi Kempu Bezule, Telangana Pacchimirchi Kodi, Mukkala Pulusu, a delicious Alleppy Prawns Curry, Kozhi Tarkhal, Puttagodugula Pulao, Prawns Pulao, and end with Kowni Arasi Payasam, a delicious kheer or rice pudding prepared from glutinous black rice.
- 30th July, Lunch
For Saturday Lunch, here are the highlights; Keerai Wada, Meen Rawwa Fry, Beerakaya Tomato Koora, Chuppal Kari Kozhambu, Pittamamsam Vepudu, Katrikaya Masala Pulao, Mutton Pulao and Ragi Semiya Payasam.
- 30th July, Dinner
Saturday Dinner starts with Alsandala Vada, Erachi Olathiyatu, Alambu Arepu, Chettinad Kari Chop Masala, Chapa Pulusu, Mirchi Bhajji Pulao, Kheema Pulao and a fragrant Badam Halwa to end.
- 31st July, Brunch
It’s Sunday Brunch time and you may expect a special showcase starting with Kalan Melagu Perrati, Kozhi Varuval, Vendakka Mulakittathu, Mulakkada Mamsam, Peethala Eguru, Coconut Milk Pulao, Meen Pulao and Sheerannam, a traditional creamy and rich rice pudding as a parting shot.
