Marriott Hyderabad could do nothing wrong when it comes to food festivals and events. Each and every food fest they come up with is always beyond what you expect. The best part and what drives it extremely successful to me is that they hardly interfere with the cuisines. When you have something like this , the sole reason is to experience the food that is something very close to the actual ones. Altering the food depending on the local tastes completely kills the authenticity and Marriott ensures they don’t do much , keeping it simple and original.

This time around they have come up with showcasing the coastal regions of India, when you think of coastal is majorly sea food. They’ve covered regions like coromandel , Andhra , udipi , Konkan and Malabar coasts.

Ambience:

The food festival setup is a buffet and its located outdoors by the pool side. They have rice bulbs arranged on a fish net, surf boards used as a bar menu , a few kayaks with some coconuts and a few widely available local produce along the coasts.

Each coastal region has got a separate section with around 2 to 3 appetizers , 3 to 6 main courses and accompaniments.

Food:

When it comes to the food from these regions they have some very popular ones. Meen moilee , avial , meen pollichathu and chemmeen porichathu from malabar, nethili, meer varuval, bombil fry from Coramandel , peethalu fry and chepala vepudu from Andhra , Kolambi rassa and karwari fried fish from the Konkan coast, Madur vadai, tindura masala, kori ghassi , clams sukka from udipi are a few to name.

Each and every section depicts its own coast, also there are quite a few similarities when it comes to the ingredients as all of them fall under a similar line. The peethalu fry has a robust masala to cut into the sweetness of the mud crab. You can taste quite a bit of onion in the masala apart from the spice, We also had king fish marinated and seared, a good balance of flavour. Clams sukka is a dry style of preparation , more or less similar to the iguru base.

Kori ghassi was something I really liked, it had a punch from the base gravy and along with the malabar paratha it stood out. Lobster Cafreal was good as well, a touch overcooked lobster but a good one. (from the fish market)

The accompaniments need a special mention, every region has their own pickles, jack fruit , chicken , ravas or the Indian salmon are a few. The chicken one was picked with a good amount of mustard ad was pretty good.

The Fish Market concept:

So you’ve a small section with a good variety of choices including King fish . lobster , sea bass, Indian Salmon etc. You can choose any seafood and pair it with any of the marination and get it cooked as per your choice.

The sea food is priced according to the number or weight and the prices depend on the type of sea food. Price ranges from 200 to 1000 rupees.