The Aviyial is an melange of different vegetables cooked together and topped with curds and a tempering of curry leaves.
There are many stories around the origin of the Aviyial it is believed to have been a dish cooked by Bheema (Pandavas) for the King of Virat whose kitchen he had taken on the task of a cook while in exile. Apparently the King had unexpected visitors and there was no single vegetable that would suffice to make a dish and that is when Bheema came up with the idea of cooking a dish with an assortment of vegetables.
With its philosophy of zero waste, combined with its rich flavours, has made Avial an integral part of the Sadhya and a beloved staple of South Indian culinary heritage
At CGH Earth, every experience reflects a deep connection to local traditions and the environment. Aviyal, like many of the dishes served in the kitchens, exemplifies their commitment to promoting regional cuisine. they integrate these preparations into the menus, to ensure guests not only experience the flavors of local culture but also understand the importance of using indigenous ingredients. This focus on sustainability, environmental respect, and cultural authenticity is central to the brand’s philosophy, making their culinary experiences also unique and meaningful.
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