{"id":6953,"date":"2022-07-27T13:46:36","date_gmt":"2022-07-27T13:46:36","guid":{"rendered":"https:\/\/hoteliersweb.com\/News\/?p=6953"},"modified":"2022-07-27T13:46:46","modified_gmt":"2022-07-27T13:46:46","slug":"a-special-showcase-by-chef-chalapathi-rao-of-dakshin-and-simply-south-fame","status":"publish","type":"post","link":"https:\/\/hoteliersweb.com\/News\/articles\/6953","title":{"rendered":"A special showcase by Chef Chalapathi Rao of Dakshin and Simply South fame"},"content":{"rendered":"\n<p>Bengaluru, 25<sup>th <\/sup>July, 2022:&nbsp; Cuisines of South India span the Southern states and typically involve the ubiquitous rice and lentil. Coconut may make an appearance in varied forms and so does tamarind, lending to the sharp tartness and rich depth of flavour. Curry leaves, mustard, asafoetida, pepper and peppercorns, chilies, and fenugreek seeds are some other elements that have elevated dishes from the South, giving them that unique dimension.<\/p>\n\n\n\n<p>CUR8 will witness the celebrated chef, Chalapathi Rao of <em>Simply South<\/em> in action, as he wields magic from 28<sup>th<\/sup> (Dinner) to 31<sup>st<\/sup> July (Brunch). With its varied show kitchens and an open Spanish style grill in the centre, CUR8 has been the veritable stage for guest chefs, with the Sunday Brunch as its highest showcase platform.<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"6947\" src=\"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/07\/Deccani-Murgh.jpg\" alt=\"\" class=\"wp-image-6947\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"6945\" src=\"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/07\/Chef-Chalapathi-Rao-1.jpg\" alt=\"\" class=\"wp-image-6945\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"6944\" src=\"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/07\/Mutton-Nilgiri-Korma.jpg\" alt=\"\" class=\"wp-image-6944\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"6943\" src=\"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/07\/Kozhi-Varuval-2.jpg\" alt=\"\" class=\"wp-image-6943\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1708\" height=\"2560\" data-id=\"6940\" src=\"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/07\/Elaneer-Payasam-scaled.jpg\" alt=\"\" class=\"wp-image-6940\" srcset=\"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/07\/Elaneer-Payasam-scaled.jpg 1708w, https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/07\/Elaneer-Payasam-768x1151.jpg 768w, https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/07\/Elaneer-Payasam-1025x1536.jpg 1025w, https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/07\/Elaneer-Payasam-1366x2048.jpg 1366w, https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/07\/Elaneer-Payasam-720x1080.jpg 720w\" sizes=\"auto, (min-width: 960px) 75vw, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1499\" data-id=\"6939\" src=\"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/07\/Alleppey-Prawns-Curry-2.jpg\" alt=\"\" class=\"wp-image-6939\" srcset=\"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/07\/Alleppey-Prawns-Curry-2.jpg 1000w, https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/07\/Alleppey-Prawns-Curry-2-768x1151.jpg 768w, https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/07\/Alleppey-Prawns-Curry-2-720x1080.jpg 720w\" sizes=\"auto, (min-width: 960px) 75vw, 100vw\" \/><\/figure>\n<\/figure>\n\n\n\n<p><strong>About Chef <\/strong><strong>Chalapathi Rao<\/strong><strong><\/strong><\/p>\n\n\n\n<p>In a career spanning more than 25 years, Chef Chalapathi travelled with ITC for more than 20 years, as the brand custodian and Master Chef of Dakshin, the famed South Indian restaurant. He has personally crafted menus and executed VIP meals for dignitaries \u2014 from the late Prince Philip to various heads of States and other luminaries.<\/p>\n\n\n\n<p>Thereafter, he embarked on an entrepreneurial venture in Hyderabad and his \u201cSimply South by Chef Chalapathi Rao\u201d is a runaway success. Chef Challu, as he is fondly known in the industry is also a master storyteller and content writer, having authored several concept notes, stories and articles for diverse print media. In 2013, Chef Chalapathi was selected to be an Expert Panel Member \u2013 South Indian for MasterChef India, which gave him insights into the larger repertoire of pan Indian cuisine while also taking South Indian dishes to an elevated platform, as an ardent advocate. In recent times, Chef has appeared as Judge on the reality show MasterChef India-Telegu.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bengaluru, 25th July, 2022:&nbsp; Cuisines of South India span the Southern states and typically involve the ubiquitous rice and lentil. Coconut may make an appearance in varied forms and so does tamarind, lending to the sharp tartness and rich depth of flavour. Curry leaves, mustard, asafoetida, pepper and peppercorns, chilies, and fenugreek seeds are some [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6946,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[42],"tags":[],"class_list":["post-6953","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-press-release"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/07\/Kodi-Eguru-1.jpg","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts\/6953","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/comments?post=6953"}],"version-history":[{"count":1,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts\/6953\/revisions"}],"predecessor-version":[{"id":6954,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts\/6953\/revisions\/6954"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/media\/6946"}],"wp:attachment":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/media?parent=6953"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/categories?post=6953"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/tags?post=6953"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}