Hyderabad: Diners at Sheraton Hyderabad were recently introduced to the rarely seen Bhatkali cuisine, thanks to home chef Fatima Riyaz. Through an exclusive pop-up, Fatima presented dishes rooted in the coastal town of Bhatkal in Karnataka, highlighting its Nawayathi heritage and centuries of cultural exchange.
Bhatkali food is known for its unique blend of spices, coconut, and rice. “Five out of six dishes have rice in some form,” Fatima explained, noting how coconut adds sweetness and depth to most preparations. Spice levels are high, but carefully balanced with caramelised onions. Signature to the cuisine is Loli, a red chilli-based spice paste slow-cooked in coconut oil and used across dishes.
The Sheraton menu included Mudkale, rice balls with prawns cooked in coconut oil, and seasonal desserts like Chibbad, a local melon served with coconut milk and lime. While seafood dominates the cuisine, Fatima also created vegetarian versions to suit diverse diners.
Her food is deeply personal, drawn from family traditions and her community’s layered history. “Our cuisine reflects Islamic influences, Jain touches, and coastal Indian roots,” she said. The language of her community, Nawayathi, similarly borrows from Marathi and Konkani, echoing cultural ties along the western coast.
Fatima began cooking professionally after the pandemic, inspired by people reviving traditional recipes. Since then, she has taken Bhatkali cuisine to cities through curated pop-ups. “I only cook this cuisine,” she noted. “It is Indian, but with a sweetness that is ours.”
Story by Deccan Chronicle
