Celebration of Kerala’s Cuisine at Westin Hyderabad

NairOnFire, founded by Chefs Sara Jacob Nair and Vinod G. Nair along with Toral Sanghavi, is known for its exceptional comfort food that blends Kerala’s rich flavours with influences from Hindu, Islamic, and Nasrani traditions. Their cooking style is playful yet masterful, offering simple, flavour-first dishes that delight the palate.

The week-long culinary adventure starts at 'Seasonal Tastes' with a buffet running from May 26 to 30. Here, guests can enjoy over 75 authentic Kerala dishes, featuring both vegetarian and non-vegetarian options. The buffet includes Mallu classics and live cooking stations, serving up dishes like Syrian Christian Stew, Travancore curries, Malabari biryani, and traditional Payasams. Each day offers a new culinary experience with heirloom recipes made from fresh, seasonal ingredients.

Chef Vinod G. Nair says, "Our rotating menu brings our cherished recipes to life with the simplicity that defines Kerala cuisine."

The highlight of the residency program is the 7-course sit-down dinner, 'The 7524 Kairali Express,' at 'Kangan' on May 31. This dinner showcases NairOnFire's approach to flavor, inspired by Kerala’s festivals and local food traditions. Chef Sara Jacob Nair describes it as "a journey through Kerala’s landscapes, from paddy fields to small towns and bustling streets where Middle Eastern and Kerala flavors merge."

The dinner menu offers a taste of Kerala’s culinary variety, starting with Mushroom Thoran in crispy bombs with Mango Rasam & Moru pour over. Guests can enjoy Raw Banana Fry with Pulichammanthi, reminiscent of Kerala tea shops, followed by Thattukada Prawns with Pineapple Pachadi. A refreshing Tender Mango Kulukki sharbat serves as a palate cleanser before moving on to rustic dishes like Cassava Puzhukku Cakes with Varatharcha Curry and pan-fried Fish with Kallu Shaapu Fish Curry. The main course features Pothichoru with red rice, Mambazha Puliserri, Veg Stir-Fry, and Lamb Pepper Olarthu. The Bun Porotta with Kanthari Korma and pickled jaggery provides a sweet and tangy twist. The meal concludes with Sea Salt Buttered Naenthrapayam Banana Coins on Portuguese Milk Bread Cookies and coconut Ice Cream.

This event, with its expertly crafted dishes, promises to offer guests an unforgettable taste of Kerala’s rich culinary heritage.