Goa Meets Chettinad: The Bangala Pop-Up At Hosa Took Me On A Culinary Adventure I Never Knew I Needed
Hosa, nestled amidst the serenity of Siolim village in Goa, pulsates with a contemporary energy. Its ambience is a captivating interplay of tradition and modernity. Stepping inside, emerald green banana leaves adorn each table, hinting at a culinary adventure to come. But on this particular occasion, the spotlight wasn’t on Hosa’s usual fare. This was a unique collaboration, a portal opening to the rich Chettinad cuisine – courtesy of The Bangala, a legendary heritage hotel nestled in Karaikudi, Tamil Nadu.
The Bangala isn’t just a homestay; it’s a custodian of culinary heritage. Sivakami, the restaurant’s heart and soul, warmly welcomed me. Her eyes sparkled as she spoke about Karaikudi, the arid yet culturally rich birthplace of The Bangala. Years of experience sat lightly on her shoulders, replaced by a palpable passion for the cuisine she was about to unveil.
Sivakami explained that the dishes presented were the very essence of Chettinad cuisine. These recipes, she elaborated, were the cornerstone of The Bangala, meticulously honed by generations of the family, most notably her mother-in-law, Meenakshi Meyyappan. To preserve the soul of these flavours, The Bangala still follows the time-tested tradition – grinding their masalas in the same ancient stone mills used for generations. This dedication to authenticity, she emphasized, ensured each dish, like the Chicken Chettinad, remained true to its Chettinad roots, untainted by modern variations found elsewhere.
The curated menu, Sivakami explained, was a treasure chest unlocked by Meenakshi Meyyappan herself. It was a testament to a culinary legacy, meticulously crafted for both vegetarians and non-vegetarians. Each dish, a blend of distinct flavours, resonated with the aromatic embrace of freshly ground spices. The Goan Crab Curry, a coastal indulgence, was a revelation – a chorus of sweet, sour, and spicy notes. The Prawn Biryani, a fragrant tapestry woven with saffron and secret family blends, was a testament to generations of culinary wisdom. Even the seemingly simple Pineapple Rasam, a tangy counterpoint to the rich flavours, surprised me with its depth.
Chettinad cuisine, renowned for its complexity and nuanced flavours, unfolded before me like a forgotten map leading to a hidden culinary treasure. The Banana Flower Ketti Kuzhambu, a rare delicacy, was a revelation – its earthy notes and textural play lingered long after the last bite. The desserts themselves were an ode to culinary artistry. The Badam Halwa, a rich nutty dessert, and the Tender Coconut Mousse, a sweet and airy delight, concluded the experience on a high note.
As I reclined, belly content, I marvelled at how The Bangala had woven history, tradition, and flavour into every morsel. Hosa had become a portal – a bridge connecting Goa’s vibrancy with Chettinad’s soul. And as I drifted into a food-induced slumber, I knew that this union of cultures would linger in my taste buds and memories forever.
While The Bangala’s pop-up at Hosa was a limited-time affair, its legacy lives on. If you ever find yourself in Tamil Nadu, don’t miss The Bangala – a gastronomic pilgrimage that transcends time. For those with an adventurous palate and a love for authentic experiences, The Bangala offers a chance to connect with a hidden gem of South Indian cuisine. Remember, though, to book well in advance, as this heritage hotel is a popular destination for food enthusiasts from all over the world.
