Karnataka, a southern state in India, is renowned for its diverse and flavorful cuisine that features a unique blend of traditional recipes and modern culinary techniques. From the spicy and tangy coastal flavours to the rich and creamy dishes of the interior, Karnataka's cuisine is a delight for food enthusiasts. To bring the rich flavours of this south Indian cuisine, Chef Naren Thimmaiah from Karavalli at Vivanta Bengaluru, Residency Road, curated a special coastal menu at Varq, Taj Mahal Hotel in New Delhi from 23rd to 25th March.
The pop-up marked the perfect marriage of authentic Indian southwest coastal cuisine with contemporary flair and artistic presentation. Chef Naren presented exquisite dishes, including Malabar Prawn Roast, Meen Porichathu, Calamari Fry, Attirachy Ularthu, Chattambade, Patrade, Chevod Balchao, Alappuzha Meen Curry, Pachakkari Stew, Kashi Halwa, and Ragi Manni.
Chef Naren Thimmaiah said, "I am delighted to return to the iconic Taj Mahal, New Delhi and its renowned restaurant Varq. Karavalli's coastal delicacies have made their way into the heart of the South and we can't wait to share our passion with patrons of Delhi-NCR. We take pride in our authenticity, the promise of quality and the connection with our roots. With the capital's bustling culture of food, there couldn't have been a better place than Varq, the birthplace of modern Indian cuisine in New Delhi, to showcase our special Karavalli culinary art."
Speaking on the occasion, Chef Arun Sundararaj, Director of Culinary Operations at Taj Mahal, New Delhi said, "We have been committed to offering immersive dining experiences to our patrons. Varq has been the one-stop dining destination for celebrating the unique flavours of India, pop-ups by Michelin Starred Chefs from around the globe and curating culinary art and innovation. Chef Naren Thimmaiah is a legend in the epicurean world and we are humbled to welcome him once again at Varq. The confluence of Karavalli and Varq will present a tantalizing experience of exotic coastal recipes combined with fine dining with art."