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Taj Deccan
Source Name: Taj Deccan

Taste of Gods Own Country

Kerala food festival from Aug 16 – 26 at Spice Junxion

Aug 21, 2014   19:00 IST 
Hyderabad, Andhra Pradesh, India

Taj Deccan presents 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. Spice Junxion the elegant and intimate, South Indian restaurant serves a quintessential meal reflecting the rich culinary legacy of Kerala. Retaining the essence of its signature offering the striking menu offers the best from the South Indian repertoire.

Executive Chef Sajesh Nair along with acclaimed Chef Shaji from Rice Boat at Vivanta by Taj Malabar  Cochin 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 appetizsers to a 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 & 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 such as 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 & jaggery stuffed, steamed, rice cakes, served with palm treacle).

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

For reservations please call 040 – 6666 3939

About Taj Hotels Resorts and Palaces:

Established in 1901, The Taj Group of Hotels is one of Asia’s largest and finest group of hotels, comprising 108 hotels in 63 locations across India with an additional 17 international hotels in the Maldives, Malaysia, Australia, UK, USA, Bhutan, Sri Lanka, Africa and the Middle East.  From world-renowned landmarks to modern business hotels, idyllic beach resorts to authentic Grand Palaces, each Taj hotel offers an unrivalled fusion of warm Indian hospitality, world-class service and modern luxury.  For over a century, The Taj Mahal Palace, Mumbai, the iconic flagship has set a benchmark for fine living with exquisite refinement, inventiveness and warmth.  The Taj Group of Hotels is part of the Tata Group, India’s premier business house.


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