Dried Poppy Pods
Food Review: Enjoy the rich flavours of Chettinad at bonSouth
Think Chettinad cuisine and you are bound to afloat in inimitable flavours and aromas which blend together to craft one of the finest cuisine in South India.
And how does a Chettinad food festival sound? An icing on the cake, yes it indeed was for me when I was given a flyer right at the entrance of Mantri Mall. I was flabbergasted because my thought instantly turned into a reality (which is such a rarity). I said a quick thank you to the guy who handed me the flyer and hustled to bonSouth. As I stepped into the restaurant, delightful aromas of Chettinad cuisine was drifting across the venue, transporting me to an expanse in Tamil Nadu. I was now confirmed that a fascinating culinary experience was awaiting me and guess what I was not disappointed at all.
Chettinad cuisine is one of the spiciest and most aromatic in India. It originates from the Chettinad region of Southern Tamil Nadu and comprises several variations of meat, seafood and vegetables. Spices are liberally used and most dishes have generous helping of Marathi mokku (dried flower pods), Anasipoo (star aniseed), Kalpassi (stone fungus) in addition to regular spices and chillies. The cuisine is a delight for food lovers, especially for non vegetarians.
BonSouth has a very elegant decor which gives it a spacious feel. From where I was seated I could see the display of the buffet which had a rustic element to it. All the delicacies were kept in the earthen pots, which pulled me back to those days of ma grand ma’s cooking in the village which promised delicious meals.
After a few minutes the server served me a bowl of veg and non veg
After finishing the round of delectable starters I couldn’t wait to sample the main course. The choice was humongous as I had five alternatives of veg and non veg staples, with four varieties of staples and two types of rice. I was spoilt for choice. Though I wanted to dig in almost everything, I religiously chose Ierai Meen Karuvadu Thokku, a spicy curry with dry fish cooked in shallots, garlic and tomato. The second preference was the Karunaikezhangu Kara Kuzhambu, Colocasia cooked with tangy spice curry and the third variety was the Kai kari Perattal a combination of vegetable poppy seeds, coconut and spices.
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She told me that she had been using poppy tea effectively for pain relief, and I learned how easy and simple it is to prepare the tea from dried poppy flower heads, or “pods” as they are often called. Although poppy tea is illegal to make or use,
A pharmaceutical company will then harvest the poppy heads in order to produce the pain-killing drugs. Once the poppy heads are taken and dried the seed pods inside are processed and turned into morphine and codeine. The process requires a degree of
The man declined to give his name out of fear that his poppies would be destroyed by local police. – AP Images for National Geographic In this June 17, 2010 photo, A US Marine vehicle tire tracks run past dried poppy pods that were growing inside their
Spices are liberally used and most dishes have generous helping of Marathi mokku (dried flower pods), Anasipoo (star aniseed), Kalpassi (stone fungus) in addition to regular spices and chillies. The cuisine is a delight for food lovers, especially for
To harvest the seed, wait until the pods mature and dry to brown. Each pod has a ring of valves, which open up when the seeds are mature. The trick is to get to these tiny seeds before they disperse on their own. Keep your eye on those drying pods,
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