AnnaMaya, the Modern Food Hall at Andaz Delhi has introduced ‘Flowers & Spices’, a limited South Indian and Coastal Cuisine menu that has been curated by Chef Pasupathi, who was recently appointed as the South Indian Coastal Cuisine Chef at AnnaMaya.
‘Flowers & Spices’ is a curation of handpicked dishes by Chef Pasupathi, where each dish tells a story of tradition, flavour, and innovation.
With Chef Pasupathi’s years of experience, this limited menu promises to take all patrons through a spectacular culinary journey. Meticulously crafted to captivate the palate, the a-la-carte menu includes aromatic Malabar Aattirachi Curry which is a lamb curry; the Vellai Poosani Kootu, a white pumpkin delicacy; and the flavorful Kozhi Sukka, a chicken curry which is served with Malabar Parotta. The menu starts from INR 1,150 and also includes South Indian and Coastal delicacies like Sembaruthi Poo Juice, Vazhaipoo Puttu, Ceru Keri Masiyal, and Meen Puttu.
“I am excited to showcase the vibrant flavours of South India through the ‘Flower & Spice’ menu,” said Chef Pasupathi. “Drawing inspiration from AnnaMaya’s botanical legacy, each dish is a harmonious blend of tradition and innovation, inviting guests on a culinary odyssey like no other.”
The ‘Flowers & Spices’ menu will be live throughout March at AnnaMaya, the Modern Food Hall at Andaz Delhi.
