Southern Spice at Taj Coromandel, the country’s most iconic South Indian specialty restaurant offers guests the quintessential South Indian experience. The team of Chefs, led by Executive Chef Sujan Mukherjee, has brought together two of Kerala’s finest delicacies – Appam and Stew – and has put together a delicious menu for guests.
Something for both vegetarians and non-vegetarians, the Appam menu includes Poruma Podi Appam ( Spice mix coated rice hoppers); Vella Appam (Melted jaggery coated rice hoppers); Thengai Appam (Grated coconut sprinkled rice hoppers); Melagu Appam (Black pepper corn rice hoppers); Paruppu Podi Thuval Appam (Dal powder coated rice hoppers); Muttai Appam (Egg rice hoppers); Yeral Melagu Appam (Prawn stuffed rice hoppers); Nandu Niracha Appam (Crab meat stuffed rice hoppers); Kozhi Niracha Appam (Cooked chicken stuffed rice hoppers); and Mutton Sukka Appam (Dry mutton stuffed rice hoppers).
Savour these with delightful stews like Beans And Edamame Stew (Haricot and Edamame beans in coconut milk); Pachakari Malliperalan (Chow chow and potatoes in cilantro and coconut milk); Vellam Thengai Paal (Fresh coconut milk with jaggery slivers); Alapuzha Pachakari (Carrot and beans in raw mango and coconut milk); Kai Kari Stew (Mixed vegetables, ginger, turmeric powder and coconut milk); Thalasery Yerachi Stew (Mutton with coconut milk); Malabar Chicken Stew (Chicken with coconut milk); Chemeen Pepper Stew (Prawn with black pepper corn and coconut milk); Travancore Meen Curry (Fish cubes in coconut-based Keralan speciality); and Alapuzha Meen Curry (Seer fish raw mango and coconut milk).
Southern Spice , Taj Coromandel | Until July 31 | Lunch and dinner (01.30 PM to 2.45 PM and 6.30 PM to 11.15 pm | Call 7824862308 for more details