La Four Seasons in Yercaud

Red Pepper, is a multi-cuisine restaurant in Yercaud that serves the guests of the hotel. It presents a wide choice of fine delicacies from Chinese to Tribal cuisines. The dining hall offers a buffet for breakfast along with scintillating a la carte options for lunch and dinner. On certain days, diners are surprised by chef’s specials. A sprinkle of fresh herbs and a dash of condiments by our team of professionals - always creating phenomenal dishes!

We serve 500 years old forgotten Tribal food here, which is our speciality and ours is the only resort in Indian offer Tribal food of Yercaud.

It’s a traditional food of yercaud, but unfortunately 500 years before the people has changed their life style and the cuisine has been forgotten and we have reintroduced it, imagine yercaud 500 years back, numerous availability of natural resources and very less human being. People use to walk from one place to another place through forest to exchange the food products since there were no shops, when they walk through the vegetables and masala plants will be grown here and there. Whatever they require, they use to collect it and use it for lateral use. Once they reach a perfect place, they use to crush all the ingredients and make fresh tribal masala and marinate with the hunted meat or vegetables, then they will wrapped it in banana leaves and then with wet clay and spit roast it, once the heat applies, the clay will become an earthen pot and the food inside will be cooked in its own steam. Imagine the flavour of the freshly made tribal masala, country meat or vegetables, banana leaves which is an meditational plant and clay which gives its unique flavour and taste. The same way the food will be stuffed inside the green bamboo, sealed and spit roasted, when the heat applies, the moisture present in the bamboo will convert to steam and allow the food to get cooked. During this process, the sourness will be imparted in the food and it enhances its taste and flavour. Whenever the food get sour, the taste increases, for example idly and dosa batter, immediately after grinding, if you cook it, you won’t find any taste, when it ferments, the taste increases. The same way, when we add ajinomoto to food the taste increases, since ajinomoto dissolves and make the food instant sour, so the taste increases, ajinomoto is an chemical, but in bamboo it’s happening naturally. In olden days, when people eat poison’s mushrooms or old meat, it will cause food poisoning or stomach and mouth ulcer, to treat it, they use to eat Beatle leaves with honey and rose petals. We converted the same to a drink and it’s called Vana Banam. It’s a drink for digestion and cure for stomach and mouth ulcer. Shevaroyan hill is mother grounds for some of the tribes who are still exist in this part of the state. They use the local availability in forest to cook since they won’t carry any ingredients and utensils. There cooking style is natural and very interesting, their cooking style and ingredients used are making much difference in their finished product, Aroma, Taste & Texture. The unique food products like Kaliman Kozhi Varuval, Nadoodi Munkil Biryani, Avicha Urulai Kilanku, Then Urundai are different and tasty. Let’s see how they prepare the above delicacies.

Kaliman Kozhi Varuval

It is a very interesting dish prepared using hunted Chicken or Bird available in the forest, the bird is cleaned and marinated with the crushed masala made using the common spicy ingredients available in the forest like chilies, scallions, Herbs, ginger, garlic and other masala ingredients. Then the marinated chicken will be wrapped in the banana leaves and then covered with the wet clay. Then it is placed on top of the live charcoal or fire and allowed the clay to become earthen pot, t chicken will be cooked in its own steam. Once it is ready the earthen pot clay mixture is broken and then the chicken inside will be eaten. The crushed masala used, Banana leaves and clay gives it’s distinguish aroma and taste.

Nadoodi Munkil Biryani

Either bamboo rice or wild rice available in forest is used in this tribal delicacy. Once Again common masala prepared using the availability in the forest are used, the socked bamboo rice or wild rice is mixed with the above masala and then, it is stuffed inside the green bamboo stem and sealed, then it is placed on top of the live charcoal and allowed the bamboo to burnt. The rice inside will be cooked with the help of the steam produced by green bamboo and masala, the same is the responsible for its unique taste and aroma.

Vanabanam

It is a famous drink prepared by tribal’s to improve digestion or indigestion and cold problems. It is prepared using beetle leaves, Honey, Milk, and Rose Petals. Its taste varies from other drink and it is something different and once you taste it, you will come back to taste several times.