Sodexo won first prize in the culinary competition held as part of the Spice Route Festival at Bolgatty Palace in Kerala. The competition involved 18 hotels and restaurants. Sodexo's winning dish was a traditional Kerala cuisine dish incorporating the spice route theme. It featured meen chutathu wrapped in turmeric leaves with kappa and kanthari milaghu pearls served with meen charu and Munnar tea smoke. In the professional chef category, Chef Prakash Sundaran from Kochi won first prize, while chefs Ashok Eapen and Siyad C.A. won second and third prizes respectively. The culinary festival featured leading chefs from various countries competing and was

1.
It gives me great pleasure to announce that I
represent Sodexo won the first prize in the
just concluded Spice Route culinary festival at
Bolgatty palace grounds.conducted by KERALA
TOURISM and UNESCO
The competition was attended by 18 hotels/
restaurants and we walked away with the
gold. Please find the award winning dish
attached here and the certificate received.
Three Rounds Competition-On Final compete
with 18 teams.
Theme: TRADITIONAL KERALA CUISINE
INCORPORATE WITH SPICE ROUTE

2. In the 'Kerala Chef' competition in the professional category, Chef
Prakash Sundaran of Kochi bagged the top prize while chefs Ashok
Eapen of Thiruvananthapuram and Siyad C. A. from Ernakulam bagged
the second and third prize respectively.
For more info:Facebook-Kerla Tourism spice route
culinary Festival

4. PULIELA MEENCHUTATHU WRAPPED IN TURMERIC
LEAVES WITH KUNTHAL MASSI KAPPA
PUZHUNGIYATHU WITH KANTHARI MULAZHU PEARLS
AND MEEN CHARU SERVED WITH MUNNAR TEA
SMOKE.(Edible charcoal and edible ash)
DESCRIPTION
It is Traditional Kerala Dish brings Nostalagic to Person to
have this.Tamraind leaves Marinated cooked By Traditional
method of cooking (Charcoal-grill) wrapped in Turmeric
Leaves accompanied with Traditaional Kappa made a twist
with squid ink kappa Puzhu,and Kanthari Milaghu perals
(Chammanthi made as Balls-using Molecular Cooking-
spherification) and Meen Charu.It induces a feel of a person
to recollect his nostalagic feelings by tanginess of Tamarind
leaves,Fresh Turmeric,Birds eye Chilli,Pepper corn and local
spices.Garnish with Bread fruit Crisps.Served on
Earthernware Plate.This recipe is well balanced Nutritive
recipe of Traditional Kerala Cuisine with Nostalagic Fun
Gives value of our cuisine to the world.

5. Leading chefs from Egypt, Iran, Lebanon, Germany, Spain, Portugal,
Thailand, Oman, Turkey, Qatar, Netherlands, France, Malaysia, Italy
and Japan battled it out in the festival. The jury comprised ITC
Corporate Chef Vijay Nagpal, Mahindra Resorts' Executive Chef
Debraj Bhaumik and Montu Saini, currently Executive Chef to the
President of India.
Jury and Chefs Participation