HBI Staff | Hyderabad 
Mercure Hyderabad KCP is hosting the Chettinad Food Festival with the esteemed Chef Anthony De Salva, Chef de Partie, from Novotel Chennai OMR at Cayenne. The festival is set to continue its flavourful journey from 15th to 31st, March 2024. This culinary extravaganza celebrates the rich heritage of South Indian cuisine and promises to delight guests with an array of delectable dishes.
The Chettinad Food Festival boasts a menu that showcases a diverse range of dishes, offering guests an exquisite journey through the flavours and aromas of South India. From the aromatic Karaikudi Eral Masala to the traditional Pazham Sarbath, and the soul-warming Kothu Paratha to the flavourful Theeyal, Urulai Roast, Kozhukkatai, Kambu Dosa, and Chettinad Kuzhi Paniyaram, each dish is a testament to the culinary legacy of the region.
The decor has been meticulously designed to evoke the essence of South India, creating the perfect backdrop for an unforgettable culinary experience. The Chettinad Food Festival at Mercure Hyderabad KCP promises not only an unforgettable gastronomic experience but also an immersion into the rich cultural heritage. Guests are invited to savour the flavours of Chettinad cuisine while enjoying the warm hospitality.
According to Parag Shah, General Manager, Mercure Hyderabad KCP, “It is our pleasure to host the Chettinad food festival showcasing the culinary heritage of South India. Chef Anthony Da Salva and our talented team of chefs have curated a menu that pays homage to tradition while incorporating modern twists. We invite our guests to immerse themselves in the rich flavours and cultural significance of Chettinad cuisine, and we look forward to providing an unforgettable dining experience.”
Adding to this Chef Anthony De Salva said he is delighted to collaborate with Mercure Hyderabad KCP, “Chettinad cuisine is not just about food; it’s a celebration of tradition, culture, and passion for culinary excellence. With this festival, we aim to transport our guests to the heart of Tamil Nadu, where every dish tells a story of heritage and flavour.”
