Tastes from God’s own country

City enjoys a gourmet journey through the backwaters, verdant greens and coconut groves with flavours of Kerala. A specially crafted dining experience to complement tradition steeped in folklore and rooted in nostalgia. Retaining the essence of its signature offering the striking menu offers the best from the south Indian repertoire at Taj Deccan.

Executive chef Sajesh Nair along with acclaimed chef Shaji, have put together a unique compilation of vegetarian and non-vegetarian delicacies! Entree’s like Kappa Vada (tapioca cakes stuffed with fiery chilli and shallot chutney, pan fried), Chemmeen Undaputtu (steamed, masala shrimp and rice flour dumplings), Koonthal Ularthiyathu (calamari rings, dry cooked with spices and coconut slivers) and Naadan Kozhi Porichathu (tender chicken morsel, marinated with ethnic spices, pan fried) are perfect appetisers to the traditional meal.

Showcasing the best of the culinary landscape, the menu opens with a selection of signature favourites Vegetable Malli Peralan (assorted vegetables gently cooked in spiced coconut milk, best served with hoppers), Mathanga Erissery (red pumpkin and black eyed bean cooked with roasted coconut tempere and served with steamed rice), Chemmeen Idiappam Biryani (spiced prawns, flaked string hoppers, dry nuts cooked on dum, served with raita and chutney), Karimeen Porichathu (pearl spot fish, a popular backwater delicacy, marinated with ethnic spices and crispy fried, served with onion salad and tempered tapioca), Kozhikkodan Mutton Biryani (tender lamb and short grain kaima rice cooked on dum with spices, a mophla speciality), Thalassery Mutton Kuruma (tender lamb cooked in moderately spiced coconut and cashew gravy, served with flaky Kerala parotta), Chemmeen Moilee (prawns simmered in moderately spiced coconut curry, flavoured with fennel, served with hoppers) and many more.

The dessert menu is dotted with sweet delights like Tender Coconut Mousse (a light mousse of tender coconut pulp and coconut cream, with palm treacle), Parippu Pradhaman (green mung dal cooked with Jaggery, coconut milk, flavoured with cardamom and dry ginger), Palada Payasam (rice flakes, cooked with milk reduction and dry nuts , flavoured with cardamom), Unnakkai (dry fruit stuffed, Kerala plantain dumplings, pan fried in ghee, served with vanilla ice cream) and Ela Ada (coconut and jaggery stuffed, steamed, rice cakes, served with palm treacle).

The a la carte menu can be experienced over lunch and dinner at Spice Junxion, Taj Deccan, till August 26 from 12.30 pm to 3.00 pm and 7.30 pm to 11.30 pm.