Onam celebrations

Onam celebrations

Onam celebrations at Southern Spice, Taj Coromandel

September 15-17, 2013

Southern Spice, the country’s most-iconic South Indian specialty restaurant at Taj Coromandel celebrates Vamana Jayanthi, popularly known as Onam with a special Onam menu for three days – September 15-17, 2013.

Revel in Onam specialities like Parippu Wada, Banana Dosa or Pazham Pori for starters while the main course includes delicacies like Avial, Vazhakka Kalan, Olan, Mathanga Van Payaru Erussery, Vendakka Molavu Curry, Carrot, Cabbage Thoran, Urulakezangu Mezhukku Peratti, Chembu Pulissery, Rasam and Sambhar. Savour these with accompaniments like Injipuli, Beetroot Pachadi, Malabar Paratha, Appam, Red Rice, Steamed Rice.

End this delicious meal with traditional desserts like Chakka Pradhaman or Paal Ada Payasam. For those who love non- vegetarian fare, the spread includes all-time favourites like Mutta Surukku and Kozhi Kurumilagittadhu for starters while the main course includes Meen Vattichadu, Nadan Kozhi Curry and Yerachi Ularthiyadhu.

On September 16, the team of Chefs led by Executive Chef Alok Anand has recreated the traditional Sadhya experience for you on the festive occasion with a Sadhya Lunch Thali comprising a sampling of the Kerala specialties.

The Onam Sadhya meal starts on a sweet note with a small helping of Pal Payasam followed by Kichidi (A relish made with a paste of coconut, chilies and mustard mixed with yoghurt and cucumber), Pachadi (A tangy fruit relish with coconut, chilies, mustard and yoghurt), Avial (Batons of vegetables mixed with home ground coconut and cumin paste flavoured with coconut oil & curry leaves) and Kootu (A stew of vegetables with lentils, tamarind and black pepper).

Luxury seeps into this traditional meal as you dine in an ambience inspired by the grand palaces and temples of the Chola, Pallava and Pandya dynasties. The Kerala delicacies such as Olan (White pumpkin in ginger and curry leaf flavored coconut milk drizzled with coconut oil), Erissery (Yellow pumpkin and beans curry) and Vendakai Thoran (Slow cooked tender okra with grated coconut and home ground spices) and all the other dishes are served from custom-designed traditional copper tookus to give you a traditional meal experience.

The silver glasses and bespoke linen add a touch of elegance to the entire meal. The Sadhya includes Beans paruppu usili (Green bean and steamed lentils tempered with madras chilies), Manga achar (Mango pickle), Naranga achar (Lime pickle).

Pulinji (Tamarind, ginger, green chilli and jaggery - thick chutney), Mysore pak, Nendrakai upperi (Crisp fried Kerala banana chips), Chakka upperi (Jackfruit chips), Sharkara upperi (Jaggery and dry ginger coated banana chips), Vadai (Crisp lentil dumplings), Pappadam, Appalam, Thenganikaai sadam (Coconut flavoured fragrant pilaf), Karuvepilai sadam (Rice tossed with pounded curry leaves and lentils), Steamed Rice.

Paruppu with ghee ( Stewed split pigeon peas with ghee), Arachivitta Sambhar (A traditional sambhar with lentils, stone ground spices, drumsticks and pearl onions), Mor kozhambu (Tempered yoghurt and coconut curry), Rasam (Tomato and lentil extract), Manathakkali Vathal Kozhambu (Black nightshade berries in a tamarind curry) with Thayir (Yogurt) and Mor milagu.

No meal is complete without dessert; relish the traditional Paal ada Payasam (Rice flakes slow simmered in milk and sugar with a hint of cardamom) and Pradhaman (A traditional Kerala Payasam with jaggery and coconut milk), and round of this exotic meal experience with Kaapi / Chaya. So, come celebrate Onam at Southern Spice to get a taste of the most-authentic Kerala delicacies.

September 15-17, 2013 | Rs 1500 onwards plus tax

For more details please call 6600 2827