A Biyari in Kolanupaka: The Menu

A Biyari in Kolanupaka

Annabhoga (the Pleasure of Food)

This is our wonderous menu for this year's biyari, based off redactions from the work "Royal Life in Manasollasa". Please note: Menus are subject to change.
Please contact Madhavi if you have any questions, especially concerning diatery restrictions.

The Menu

sweets: these will be assorted purchased sweets
chakkara paratha: sweet flatbread stuffed with fruit and nuts

rice: plain steamed rice with ghee
caril: shrimp, onions and yams in a richly spiced coconut sauce
bhaditrakam: thin slices of lamb quickly fried in ghee with a spice powder of asafoetida, ginger, pepper and salt
palankya: salad of chilled, cooked greens in sour juice and spice powder
dhosaka: unleavened bread of rice and gram flour

payasam: thin rice flour pudding with cardamom and chironji nuts
fresh fruit: mangoes, grapes, dates

rice: plain steamed rice with ghee
stuffed eggplants: tiny eggplants stuffed with ground lamb and spices and fried
vataka: gram flour fritters soaked in herbed yogurt sauce
kosali: lamb meatballs covered in fine wheat dough and fried in ghee until golden
angarapolikas: four leaf clover shaped unleavened wheat bread
vestika: spiced spinach fritters made of gram flour

takram: a carminative of spiced buttermilk (somewhere between salt lassi and rasam)
Tambulabhoga: "the pleasure of paan" fresh betel leaves wrapped around slivers of areca nuts, cardamom pods, spice pellets, and rosewater in a packet held with a clove. It is put in the mouth whole and chewed. Paan is both carminative and a mild stimulant, and is reputed to also be a mild aphrodisiac. Paan was a remarkably important cultural ritual throughout India, and the wealth of an individual was judged by the wealth in his paan tray or box. Paan is an acquired taste, but we hope you will try it.