Thiruvananthapuram: Housed in a makeshift thatched hut was Thattukada Reloaded and a few steps ahead was Ustad Hotel'. Kappa and Karimeen pollichathu sat alongside yummy chocolate pudding and the Plantain stem punch served for a delectable nadan thirst quencher. The roofed patio of Bhavani building in Technopark resembled a busy food street on Monday morning as techies queued up at the stalls put up by UST Global employees as part of their annual food festival.
Around forty stalls took part in the show, serving everything from sea food to baked delicacies. The teams comprised chef-turned-techies from different verticals of the company. While some were modest four-member teams, some were in party mode numbering anywhere around 25.
The variety of food on display was mind-boggling and fit to give the eateries in the city a run for their money. The Green Kitchen, a fifteen-member team, displayed signature dishes made from every edible portion of plantain. From Vazhappindi khorma to the Malabar special unnakkay, almost twelve plantain-inspired treats were spread out for the healthy-eaters. We even substituted the regular chapatti roller with vazhappindi (plantain stem) to make it a wholesome green venture, said the Green Kitchen team.
The fast-disappearing chocolate cake and samosa in front of the thattu kada did justice to the bold claim of the make-shift thatched shed which displayed the nameboard Thattukada Reloaded. The seafood speciality stall, Kadappuram Kakka, had mussel and prawn pickles. The 24-member-strong team boasted of an impressive line-up of around 17 dishes.
04:09 PM, Jul 10, 2012
