Wilton Restaurant: Culinary Journey through Wayanad, Kerala

Step 1: Introduction to Wilton Restaurant

The host, Kripal Amanna, introduces Wilton Restaurant in Sulthan Bathery, Wayanad, Kerala, highlighting its popularity and capacity to serve 500 people at once. He discusses the blend of traditional and modern cooking styles with the owners, Abdul Sattar and his son Aatik.

Step 2: Kitchen Tour & Dish Preparations

The host enters the kitchen to observe various dishes being prepared. He tastes Fish Peera, a Kingfish preparation, noting its sourness from tamarind and sweetness from sugar, along with the crunch of onions and punch of green chili. He also observes Squid Fry (Kudal) and Crab Masala (Nandu Masala) simmering, appreciating the evolving aromas.

Step 3: Aatin Kaal Soup Preparation

Chef Shetty is seen preparing Aatin Kaal Soup (Mutton Trotter Soup) in a clay pot. He adds various Kerala spices, ginger, garlic, small onions, and a paste of coriander and curry leaves. The soup is slow-cooked for 5-6 hours.

Step 4: Fish Fry & Pickle Preparations

Chef Faisala, responsible for seafood, showcases the preparation of Fish Peera, Netholi (anchovy) Amla Curry, Crab, Squid Fry, Prawns Chutney, Fish Polichathu, and Mathi (sardine) Fry. She explains the spices used in the fish fry masala including pepper, fennel, dried fenugreek, tamarind, vinegar, green chili, curry leaves, ginger, garlic, and small onion. The host tastes the Fish Peera and Fish Pickle.

Step 5: Biryani Kitchen & Mutton Preparation

The host moves to the biryani kitchen where Chef Bashir is preparing Mutton Biryani. He explains the 'Pacha Masala' (green masala) base, which includes ginger, garlic, green chili, mint, coriander, and other whole spices like cardamom, fennel, cloves, cinnamon, and star anise. Fried onions, raisins, cashew nuts, and pineapple are also part of the biryani. Mutton is boiled with salt and spices until 80% cooked.

Step 6: Assembling & Dum Cooking Biryani

The Pacha Masala is cooked with tomatoes, green chili, mint, coriander, and other spices. The partially cooked mutton is added to this masala and mixed well. Yogurt is added to provide sourness. The biryani is then layered with rice, fried onions, raisins, cashew nuts, pineapple, coriander, and a secret spice powder. The pot is sealed and placed on a custom-designed dum system, with heat from both top and bottom, for 10 minutes.

• Wilton is known for its traditional Malabar and multi-cuisine offerings.

• The restaurant can serve 500 people at one time, making it one of the largest in Kerala.

• Many dishes are prepared using traditional recipes passed down through generations.

• They also have an in-house bakery for desserts like donuts and cheesecakes.

• The biryani is prepared in 10kg batches to ensure freshness.

• Different types of seafood (anchovies, squid, crab, sardines, prawns) are used in various preparations.

• Biryani is available in chicken and mutton versions.

• Porotta is available in wheat (70% wheat, 30% maida) and Nool Porotta (banana as softener) variations.