Hosa, nestled amidst the serenity of Siolim village in Goa, pulsates with a modern power. Its atmosphere is a fascinating interaction of custom and modernity. Stepping inside of, emerald inexperienced banana leaves embellish each and every desk, hinting at a culinary journey to return. However in this explicit instance, the highlight wasn’t on Hosa’s standard fare. This was once a singular collaboration, a portal opening to the wealthy Chettinad delicacies – courtesy of The Bangala, a mythical heritage lodge nestled in Karaikudi, Tamil Nadu.
The Bangala is not just a homestay; it is a custodian of culinary heritage. Sivakami, the eating place’s center and soul, warmly welcomed me. Her eyes sparkled as she spoke about Karaikudi, the arid but culturally wealthy birthplace of The Bangala. Years of revel in sat frivolously on her shoulders, changed by way of a palpable hobby for the delicacies she was once about to unveil.
Sivakami defined that the dishes offered had been the very essence of Chettinad delicacies. Those recipes, she elaborated, had been the cornerstone of The Bangala, meticulously honed by way of generations of the circle of relatives, maximum significantly her sweetheart’s mother, Meenakshi Meyyappan. To maintain the soul of those flavours, The Bangala nonetheless follows the time-tested custom – grinding their masalas in the similar historic stone turbines used for generations. This determination to authenticity, she emphasised, ensured each and every dish, just like the Hen Chettinad, remained true to its Chettinad roots, untainted by way of trendy permutations discovered in other places.
The curated menu, Sivakami defined, was once a treasure chest unlocked by way of Meenakshi Meyyappan herself. It was once 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 embody of freshly floor spices. The Goan Crab Curry, a coastal indulgence, was once a revelation – a refrain of candy, bitter, and highly spiced notes. The Prawn Biryani, a aromatic tapestry woven with saffron and secret circle of relatives blends, was once a testomony to generations of culinary knowledge. Even the reputedly easy Pineapple Rasam, a tangy counterpoint to the wealthy flavours, shocked me with its intensity.
Chettinad delicacies, famend for its complexity and nuanced flavours, opened up sooner than me like a forgotten map resulting in a hidden culinary treasure. The Banana Flower Ketti Kuzhambu, an extraordinary delicacy, was once a revelation – its earthy notes and textural play lingered lengthy after the closing chunk. The cakes themselves had been an ode to culinary artistry. The Badam Halwa, a wealthy nutty dessert, and the Mushy Coconut Mousse, a candy and ethereal pride, concluded the revel in on a prime notice.
As I reclined, stomach content material, I marvelled at how The Bangala had woven historical past, custom, and flavour into each and every morsel. Hosa had turn out to be a portal – a bridge connecting Goa’s vibrancy with Chettinad’s soul. And as I drifted right into a food-induced shut eye, I knew that this union of cultures would linger in my style buds and reminiscences eternally.
Whilst The Bangala’s pop-up at Hosa was once a limited-time affair, its legacy lives on. If you happen to ever in finding your self in Tamil Nadu, do not leave out The Bangala – a gastronomic pilgrimage that transcends time. For the ones with an adventurous palate and a love for unique stories, The Bangala provides an opportunity to connect to a hidden gem of South Indian delicacies. Bear in mind, although, to e-book neatly prematurely, as this heritage lodge is a well-liked vacation spot for meals lovers from all over the place the arena.