'Ugadi Sadhya Is Tribute To Festival's Culinary Traditions', Say Chefs Offering Special Menu At Mumbai's South Indian Restaurant

Ugadi, the New Year of the people of Karnataka, Andhra Pradesh, and Telangana is marked with a wide range of festive cuisine. The sweetness of Bobbattu (Puran Poli), the bitterness of Kakarakaya Fry (Karela Chips), and the spicy flavours of the Bangala Dumpa Fry (Potato Fry)– every dish prepared during Ugadi is an ode to the occasion. 

Bringing the flavours of Ugadi to Mumbai, the Kamats Legacy has curated a special festive menu of 15+ authentic dishes, including the Amla-based recipe ‘Usiri Karam’ and the mouthwatering Mango-Neem Pachadi.

“Every festival has some special food. The Ugadi Sadhya is a tribute to the culinary traditions of the Southern states which celebrate this joyous festival with a variety of dishes”, says Executive Chef Bhavesh Tambe. 

He describes that Ugadi Sadhya, served on a banana leaf, is a complete meal ranging from the fingerlicking starters to steamed rice and yummy desserts. 

Cuisine Chef Muthamil Pandi shares that every dish is prepared using ingredients sourced from South Indian vendors. “Mangoes come from Salem in Tamil Nadu and a few parts of Andhra Pradesh, while the tomatoes are procured from Karnataka as it is one of its largest producers. Also, it's tomato season in the South now”, he says while asking us to enjoy the Tomato Sambar and Takkali Pappu (Tomato Dal) from the festival menu. 

The menu is more than a usual South Indian Thali. It delights mango lovers with a sip of refreshing Ugadi Pachadi, which is a recipe not only celebrating this joyous occasion but life itself. Terming the Pachadi as the main dish symbolic to the celebration, Pandi points out that it combines six tastes, beautifully, representing different experiences of life, from sweet to bitter moments. 

It is prepared with raw mango, neem flower, tamarind, black pepper, jaggery and a pinch of asafoetida and salt. 

"For generations, our mothers have prepared neem paste and added it to their homely recipes to ensure good digestive health. So, this drink comes with health benefits. Also, it is my personal favourite", the culinary expert reveals. 

Meanwhile, Chef Tambe notes that he enjoys ‘Bellam Paramannam’ the most. “People often find it difficult to satisfy their sweet cravings without compromising on good health. But the sweet pongal on our menu is an amalgamation of taste and health as it is prepared with organic jaggery”, he says. 

The two chefs point out that Amla Podi requires meticulous effort and longer time than any other dish in the Ugadi menu. They prepare the spicy gooseberry powder from scratch, from chopping the fresh berries, frying them in oil, and drying them for 24 hours before crushing them down to a finely-textured podi.

After learning about this recipe, we curiously asked how they achieve the right bitterness level for Kakarakaya or Bitter gourd Fry. "We choose medium-aged bitter gourd because it has a medium level of bitterness. After frying in oil, we toss it with masalas, jaggery, tamarind, and roasted peanuts. This balances the bitter taste", Chef Pandi explains. 

When there’s so much served on the leaf, how do we eat these dishes at their best? 

The chefs guide us with the order in which one must taste the dishes and which items must be paired together to elevate the foodie experience. “First grab a sip of the Ugadi Pachadi. Start the main course with eating the white rice with ghee and Podi, followed by trying Dal. Then mix the Sambar with rice and relish it with much-loved Appalam. Then you could sip the buttermilk”, Chef Pandi narrates. “End on a sweet note with Ghodhi Payasam”, Chef Tambe adds.  

Welcoming people to celebrate the festival with Kamats Legacy’s Ugadi Sadhya, Vice President Pankaj Deokar says, “Our aim is to treat Mumbaikars with the authentic flavours of South India. Ugadi is a chance to enjoy signature festive foods”. 

The menu is available until April 4 at Rs. 699  (excl. taxes)