Needhi Gattani
Some meals don’t just satisfy your hunger—they tell a story, carry a legacy, and serve up generations of traditional flavours. That’s exactly how it felt at Sheraton Hyderabad, where tradition met sophistication during a culinary experience titled A Southern Table, specially curated by Chef Spoorthy TN. It was a flavourful journey rooted in Karnataka’s culinary heritage.
We opted for the vegetarian menu and every dish was a nostalgic reminder of tradition—some pleasant, others surprising. We began with Muskmelon Panaka, a soothing blend of muskmelon, cardamom, jaggery, and lemon. What came as a surprise was the addition of edible camphor. Traditionally served in temples and as a welcome drink in home, it instantly evoked a sense of comfort and homeliness.
Next came a beautifully plated Karnataka-style thali. The cucumber coconut salad was basic yet refreshing—a mix of crunchy cucumber and tempered coconut. It didn’t try too hard and honestly, didn’t need to. It was fresh, cool, and just right.
Then came the Balakai Tawa Fry—South India’s spicy take on raw banana. I’m not a fan of bananas, but thankfully, this didn’t taste too banana-y. It was decent, though I wouldn’t go back for seconds.
The Heerakai Fry, however, was a standout. A perfect blend of dry-roasted coconut, sesame, and chili, the base added a deep, earthy warmth to the ridge gourd, letting the vegetable hold its own.
The Mixed Veg Kootu brought Mysore-style flavours I hadn’t experienced before. I absolutely loved it. I paired it with Neypathiri Poori, a Udupi-style deep-fried rice poori flavoured with fennel, coconut, and cumin. Fluffy and soft, it was a beautiful marriage of texture and taste.
Then came the most fun part—experiencing the making of Ottu Shavige, hand-pressed rice vermicelli made from steamed rice dough. a hand pressed rice vermicelli, made from steamed rice dough, paired with Hingaana, a asafoetida blend tempered with pure coconut milk, chilli and little tadka. The rice balls are steamed and then pressed into noodles. Not gonna lie. Not a fan. Very sandy like texture. But I had fun experiencing the hand press, making my own Ottu shavige.
Up next was the Dali Stove, Mangalorean-style tempered yellow lentils. It was classic and mild, leaning slightly towards bland, but I understood its role—to balance out the bolder dishes. I paired it with Neey Choru, ghee-tossed rice. Honestly, just the rice could be a bestseller—pure bliss. Aromatic, soft, and comforting.
Finally came the show-stealer—the chef’s kiss moment: Ilaneer Soufflé, a tropical dessert made from tender coconut pulp. Topped with roasted coconut crumbs and mint leaves, it was creamy, light, and the perfect refreshing end to the meal.
The ambiance tied it all together—a stunning blend of South Indian tradition and upscale elegance. Tables were laid with fresh banana leaves, nodding to the village-style dining of Karnataka. Bright orange marigold flowers were thoughtfully arranged, adding a festive, temple-like vibrance. It all felt serene and deeply rooted in culture while offering a polished fine-dining experience.
The table truly celebrated Karnataka’s diverse culinary legacy. Some dishes felt like home, some were completely new to my palate, and a few completely won my heart. Experiencing Karnataka’s cuisine in the heart of Hyderabad was nothing short of delightful.
When asked which dish is closest to her heart, Chef Spoorthy shared, “Everything is close to my heart. I gave equal effort to both the veg and non-veg menus. But if I had to choose one, it would be Ottu Shavige.” Growing up with her grandmother, who would make ancient recipes at home, inspired her to take up cooking. “She never allowed me to cook,” she laughs, “but I’ve always watched and enjoyed it.”
