Chef Sumitra Kalapatapu Concludes Pop-Up Andhra Kitchen At WelcomHotel

Last weekend, I had the pleasure of partaking of a special Telugu Brahmin meal, curated by Chef Sumitra Kalapatapu for Jacaranda, the restaurant at Welcomhotel by ITC, Bangalore. I was at WelcomAndhra, a 10-day pop-up kitchen by Chef Sumitra at Jacaranda. The experience, I must say, was quite lovely!

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Chef Sumitra Kalapatapu at the pop-up Andhra kitchen at Jacaranda

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Chef Sumitra Kalapatapu, a well-known name in South India, specialises in the preparation of food from Andhra Pradesh, and is well known for her traditional vegetarian dishes, chutneys and pickles, not to forget her warm hospitality. She is the force behind the famed Sumi’s Kitchen, which operates from Vigyannagar, Bangalore. She undertakes catering for events, hosts meals at her place and also does pop-ups at restaurants.

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Chef Sumitra Kalapatapu with the Jacaranda, Welcomhotel, team at the pop-up

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Mr. Dhawal Ajmera, Chief Executive Chef at ITC Limited – Hotels Division, strongly believes in encouraging the talents of home chefs like this by enabling them to set up pop-ups such as this one. A great and welcome initiative, I must say!

I would also add that for a home chef to cook in a large-scale commercial kitchen for 10 days, serving a different menu every single day, is no mean feat. Chef Sumitra pulled it off beautifully, the hugely talented persona that she is.

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Assorted pickles by Chef Sumitra at the pop-up

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On the last day of the pop-up, when I visited, Chef Sumitra served some typical Andhra home-style vegetarian food that was as finger-lickingly delicious as it was simple. It was wonderful to see the way this simple, home food stood out amidst the extensive buffet at Jacaranda!

So, getting down to the nitty-gritties, what all did I try out at WelcomAndhra?

Top Left: Cabbage Vadas (Picture Courtesy: PhenoMenal World); Bottom Left: Stuffed Mirchi Bajjis; Bottom Right: Kobbari Tomato Perugu Pachadi; Top Right: Tomato Pachadi (Picture Courtesy for the two chutneys: Sumitra Kalapatapu)

Cabbage Vadas The good ol’ urad daal vada with chunks of cabbage in it! Served piping hot, straight off the stove, these were so very good!

Stuffed Mirchi Bajjis Chef Sumitra took some plain old-fashioned chilli bajjis and jazzed them up with a lovely onion stuffing! Apparently, this is the way mirchi bajjis are served on the streets of Vizag, where she hails from. A few of them were super spicy, but man, were they delicious?!

Tomato Pachadi This one was a tad on the saltier side, but was extremely delicious. It was so very well done! The tomato chutney reminded me of one that an Andhra neighbour of mine used to prepare for me, growing up – it brought back some very fond memories!

Kobbari Tomato Perugu PachadiThis tomato chutney with yogurt was sheer beauty. With just the right amount of tangy and spicy, this was a pleasure to eat. The mustard in the chutney took the taste of the chutney up quite a few notches.

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Clockwise from top left: Palakoora Pappu, Vankaya Jeelakarra Kaaram, Mukkala Pulusu, Aratikaya Aava Petti Koora, Pulihora

Palakoora Pappu – This was a simple Andhra-style preparation using spinach, and it tasted quite lovely. The dish was very well executed, all the flavours in perfect harmony with each other. It made for just the perfect accompaniment with plain steamed rice.

Vankaya Jeelakarra Kaaram – This was an Andhra Pradesh specialty, eggplants cooked simply with assorted spices. This was decent, but I am not a big fan of eggplant cooked this way, so this did not take me to the high heavens.

Mukkala Pulusu – This sambar cooked with mixed vegetables was simple and homely. Again, it was a very well-made dish, with the flavours melding beautifully with each other. I thoroughly enjoyed eating this, mixed with steamed rice.

Aratikaya Aava Petti Koora – I would say this was the star of the show for me – the dish that stole my heart. This was a raw banana curry cooked with ground mustard, in Andhra Pradesh style. This was so, so, so beautiful! I absolutely adored this, and am going to try making this pretty soon.

Pulihora – The Andhra Pradesh Pulihora was quite different from the Tamilnadu- and Karnataka-style puliogare that I am used to. It was brilliant, just tangy and spicy enough to tantalise your tastebuds. It had me going back for seconds!

There was Rasam on the menu too, but I simply couldn’t manage to taste it. My tummy was way too full! I heard it was extremely lovely, though. I couldn’t manage any of Chef Sumitra’s wonderful pickles either – I guess I should visit her place soon for that! 🙂

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I relished most of the Andhra fare that was served as part of the pop-up! With its simplicity, subtle spice levels, and bright and beautiful flavours, the food was a refreshing change from the usual rich, rich, rich restaurant fare! My perception about Andhra food now stands completely changed. 🙂

 

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6 thoughts on “Chef Sumitra Kalapatapu Concludes Pop-Up Andhra Kitchen At WelcomHotel

  1. What an amazing initiative and achievement for a home chef to produce such a menu! Wonderful that you got to taste them all! My mouth is watering just reading your description of the dishes! I am not very familiar with a lot of these dishes, the raw banana curry sounds incredible and I’d love those Stuffed Mirchi Bajjis!

  2. What an incredible feast, all the more impressive by a domestic chef serving such a professional meal. Everything looks good but I too am curious about the raw banana curry!

    1. @Kavita Favelle

      It is, indeed, incredible for a home chef to pull off a pop-up in a commercial kitchen for a full 10 days, with a different menu each day. 🙂

      Oh, the raw banana curry was delicious – I’m waiting for an opportunity to try it out at home.

  3. Oh wow… So many beautiful dishes! Lucky you to have tried them out! I love the way everything is presented – and I would love to have been there myself for such an exotic feast!
    X Louise

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