Southern Spice, Taj Coromandel’s famous South Indian restaurant occupies a distinct place in the culinary map of India. If you are a fan of Southern Spice or if you want to get a taste of what this restaurant offers, head over to Taj Bengal where Chef Shanmugan from Southern Spice is showcasing food from the four states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. The festival is on till 3rd July at the Sonargaon for Lunch and Dinner.
The menu has been created by Chef Shanmugan and Taj Bengal’s Executive Chef Sonu Koithara and they have come up with an extensive vegetarian and non-vegetarian spread that includes the best of the four southern states. At the preview of the Southern Spice festival, we tried the Non Veg Thali which includes a rasam with chicken and spices, two types of starters, one vegetarian and one non-vegetarian. For the main course, there is a fish, lamb and chicken dish along with a vegetable stew, dal, tomato rice and Idiyapam and two types of dessert. The dishes in the Thali are also part of the a la carte menu and you can order them separately. I would highly recommend you try these out:
Pachakari Ishtew (the famous Kerala stew made with fresh vegetables and coconut milk)
Banana Dosa (one of Southern Spice’s most famous dish. These are jaggery and cardamom flavored banana fritters)
Mirpakaya Kodi Kaalu (Fiery Andhra style preparation with chicken drumstick)
Usillampatti Kari Kozhambu (Slow simmered lamb curry from rural Madurai with poppy seeds)
Price:
A La Carte: Non Vegetarian – INR 3500 Plus taxes; Vegetarian – INR 3000 Plus taxes (Cost for two)
Non Veg Thali: INR 2400 Plus taxes
Veg Thali: INR 2200 Plus taxes
Sea-Food Thali: INR 2800 Plus taxes
Timings:
Lunch – 12:30PM – 2:30PM
Dinner – 7:30PM – 11:30PM