Whether you want a quick no fuss meal or a leisure rummage through an entire cuisine, the concept of Indian Thali is unique and comes in a multitude of regional varieties. Packing small portions of a variety of dishes on to a single plate – A Thali perhaps is the most balanced meal! In an unceasing effort to serve authentic culinary delights from various parts of India, Spice Junxion – the specialty Indian Fine dining restaurant at Taj Deccan is showcasing a slice of “Exotic Thalis from the Peninsula”.
Whether a Erichi Stew from the Kerala Thali or the Macher Jhol from Kolaghat or even the Bangade Dhoddak from Konkan region, the promotion offers 7 distinct thalis which for sure will stimulate your taste buds.
Of the Kerala, Chettinad, Kolaghat, Karwar, Konkan, Malvani & Kathiawadi Thali on offer, I was more inclined towards the Konkan region – Owe it to my roots there! The very first sight of this thali and I was extremely delighted to find Batata Vagu and Bangade Dhoddak! Being in a Deccan Plateau far off from Konkan region, seldom do you get to experience Bangade Dhoddak – Mackerel in dry coconut masala everyday! A typical Konkan thali usually consists of Alle Kande, Bangade Dhoddak, Raw Mango Pickle, Dal Tho, Lobia Curry, Coconut Rice & Neer Dosa, Urad Papads, Kokum Kadi & Saru. Except for the Kokum Kadi – the Konkani thali on offer included pretty much everything with the inclusion of the popular Konkani Black Mutton.
Began this gourmet experience with a bowl of Rasam that was standard for all the Thalis. The Rasam with the base of tamarind juice and loads of chilli pepper – it was truly delicious and a perfect start! With little hint of teppal & Kokum – Bangade Dhoddak couldn’t have been better than this..Loved it ! The Neer dosa was the perfect match with my Alle Kande Ambat fish curry – a tangy & flavorful preparation with Coconut & tamarind base. The tangy tartness of the mango and a slight touch of Mint in yogurt – this offering is like an ancestral in every home of Konkan region. It’s amazing how Chef Rishi & his team has done research to a granular level to include this heritage accompaniment. Batata Vaagu, Lobia Curry went very well along with Coconut rice & Dal Tho is like soul food that you cannot deny any day. But personally, the star dish of the thali for me was Konkan Black Mutton – done in tamarind pulp, the dark texture is because of the tamarind, the older the tamarind, the darker the color.
For the desserts White Pumpkin Halwa/Kasi Halwa & Bebinca was on offer. While the Kasi halwa in itself was scrumptious, I was happy to see Bebinca being part of the Konkan Menu. One of the most difficult desserts to make – Bebinca is a classic traditional Goan layered dessert which was as authentic as it could get.
Apart from the Konkan, I also got to sample the Chettinad, Kolaghat, Malvani & Katiawadi thalis which were quite distinct and unique to its particular region. Creating such diverse thalis and keeping it authentic is definitely a difficult task and kudus to Chef Rishi & his team who has done extensive research and brought microcosm of the regions and culture as a whole on one Plate.
Thumbs up for this one!
The Promotion is on at Spice Junxion – Taj Deccan, untill 20th November,2015