Meal fit for a King
Southern Spice, Taj Coromandel
Southern Spice, the country’s most iconic South Indian specialty restaurant at Taj Coromandel that reopened its doors to the city of Chennai after a grand renovation, promises the most-genuine culinary experiences. This renowned dining destination continues to innovate and has introduced special experiences with premium ingredients, customized serveware, cutlery, crockery and presentation.
Reflecting a flavour of each of the four southern states, various elements combine to present a grand and sensuous ambience at this restaurant designed by celebrated Ed Poole of Poole Associates. Inspired by the temple architecture of the Chola, Pallava and the Pandya dynasties, which ruled the south Indian states, the interiors of the restaurant features columns, artefacts and murals from this era.
The Maha Virundhu, inspired by the cuisines of the Maharajas is an exceptional Gold-Plated Thali experience comprising an elaborate course-wise meal, expertly paired with wines: truly a meal fit for royalty! Taj Coromandel has some of the most exclusive collection of wines and champagnes in the city, and houses one of the most expensive champagnes in the country in its wine list.
The meal features a choice of rasam, six starters, five vegetarian main course dishes, three non-vegetarian dishes along with rice, traditional breads, a trio of desserts and dabra kaapi. Some of the mouthwatering dishes include Njandu chaaru (Cilantro flavoured extract of mud crabs), Koonu roast (Button mushrooms tossed with a homemade spice mix), Injipuli mangai koshambri (A salad of green mango, carrot and tempered lentils with lettuce and ginger relish),
Veraal meen inji roast (Fresh water butterfish fillets marinated with chilly and ginger, crisp fried and tossed dry with home ground masala), Telangana lamb chops (Australian Lamb chops pan tossed in a traditional roasted masala mix), Mulakeerai kodamolagai kadayal (Local amaranth greens and moong bean with diced sweet peppers), Zucchini khaara poriyal (Tempered green and yellow zucchini with freshly grated coconut),
Chemeen pepper stew (Prawns stewed in black pepper infused coconut milk), and Mangalore yetti pulimunchi (A Bunt specialty – fiery prawn curry with finely ground byadgi chilies and tamarind). Savour these with Parotas, Sannas, and Appams.
End the meal on a sweet note with Payasam sampler (Paal payasam and fruit payasam) and Sandalwood ice cream (Pure sandalwood oil infused homemade ice cream).
For further information please contact +91 44 66002827