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The overall lunch was wonderful. It started of with thirst quenchers.
Sambharam – Spiced buttermilk with green chillies and coriander leaves.
Mango Lassi and watermelon juice.
Sambharam gave me the right start and it just got me ready for that thali. The mango lassi turned out to be very useful when I met with a spicy kabab appetizer called Murgh Angarey. Infact so spicy that I thought my tongue went on fire but nevertheless they had some item or the other to compensate with it.
For the appetizers we had
- Masala vadai – lentil fritter served with coconut chutney
- Paneer Tilwala – sesame seeds flavored cottage cheese, splash cooked in tandoor
- Jhinga Nisha – prawns marinated in a cardamom flavored cream marinade cooked in the tandoor
- Murgh Angarey – tender chicken marinated overnight with chilly, garlic and yoghurt with tandoor
- Seekh Gilafi – minced lamb encrusted with peppers and cooked on a skewer in a tandoor
Out of all this I enjoyed Murgh Angarey and Paneer Tilwala the most, even though my tongue was on fire while I kept eating it. My wife loved the Seekh Gilafi and yeah I agree with her too it was very well made and we could see some effort put in that making. The paneer and the prawn had it’s own glam. We enjoyed every bit of the appetizer except I ignored masala vadai as we come across that quite often.
I can’t forget this scene. There was a stiff competition between Mango&Mint and Strawberry mojito where me and my wife continuously argued whose mojito was better. Both of them were killer drinks. We really enjoyed them. I never expected an indian restaurant to excel here.
We ordered 3 types of thali just to ensure we covered all their specialities:
Shakahari thali (veg) – Paneer lababdar, vellai kuruma, hing dhaniya ke chatpate aloo, karamani kootu, maa ki dal, rasam, kachumber, papad, curd served with choice of zeera pulao/nei choru and a choice of naan/tandoori roti/idiappam/mlabar parotta.
Samundari thali (sea food) – Prawn masala, meen mulakittathu, urlai sodhi, keerai masial, sambar, rasam, kachumber, papad, curd served with nei choru, idiyappam and malabar parotta.
Masahari thali (non-veg) – Bhabhi murgh, mutton ishtew, urlai roast, lehsooni moti palak, tomato pappu, rasam, kachumber, papad, curd served with choice of zeera pulao, nei choru and a choice of naan/tandoori roti/idiappam and malabar parotta.
All their thalis came with quality curries in it. Each curry had it’s own quality taste. Curries such as mutton ishtew, meen mulaittatihu tasted homemade. I loved their parottas, it came thick and crispy. It was actually in demand on our table. Koth parotta was interesting too. Idiyappam biryani was unique. It also felt less heavier than the rice. Also note their menu keeps changing every 6 months.