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A tranquil meal
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The barbecue in Taj West End offers varieties of cuisines in an old-world ambience by the poolside
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PHOTO: SAMPATH KUMAR G.P.
RELAXING A relaxed meal at the poolside barbecue
The Taj West End now offers a new menu that features the best of north and south Indian curries, kebabs and grills, served at its pleasant poolside barbeque.
The barbeque functions from under a tamarind tree, which is a landmark in itself. Being150 years old, it has been a favourite spot for many diners.
To add to its unique milieu, the hotel has incorporated some vintage black-and-white photographs in its new menu. "The pictures that transport you to the bygone era include the unrecognisable Hosur Road in 1948, City Market and M.G Road to name a few," said P.K Mohankumar, Area Director and General Manager.
As for the food at the barbeque menu, it is an authentic experience where the focus is on regional specialties. Hence you'll find plenty to choose from Manglorean, Karwari, Malabari, Travancore or the coastal Goan cuisine.
"We have tried, tested and presented this menu in a way that couples authenticity and contemporary taste," says Sandeep Kachroo, Executive Chef. "The aim is to promote and bring the southern coastal food into the mainstream."
Just as the age of this barbeque-joint the menu too offers 150 varieties of dishes, 14 types of kebabs along with an interesting range of curries.
For starters, you could begin with the tandoori lobsters (marinated with parichattu masala) or the murg saunf elaichi tikka (cubes of chicken marinated with cream cheese pounded fennel, green cardamom and yoghurt) and kalmi Chettinad.
Enough variety
There is enough variety in both the vegetarian and non-vegetarian main course sections to keep you happy. For the non-veggies, kori gassi, chicken cooked Manglorean style, meen polichattu (ethnic fish speciality from Kerala wrapped in banana leaf), Alleppey fish curry, and yetti masala (prawns cooked Manglorean style) form the specialities.
We chose the vegetable stew, ennai kathirikkai (eggplant cooked in tomato gravy flavoured with mustard seeds), kuzhi paniyaram (a traditional Tamil Nadu dish), Kerala style appams and the kaya mezhukku purratti (raw banana tossed with crushed red chilli and minced shallots). To go with these, you could choose from naans, parathas, rotis or egg appams, and sannas (fermented rice cakes).
For the health conscious, the Taj offers farm fresh vegetables, organically produced. Here, there are dishes like gajar aur mooli ke milan (tender carrot and white radish cooked in a clay pot), lasooni baby spinach, a must have, and the broccoli anardana — a blend of broccoli and dried pomegranate powder tossed in onions and tomatoes.
And for the desserts too, there is a rich wide range which khajoor ka halwa, elaneer payasam and the banana caramel ice cream to name a few. If a good meal in an old world ambience with cool tree breeze is what you are looking for, then head straight to this barbeque in the Taj West End where you can choose from the a-la-carte-menu for lunch and dinner.
The place is open from 12:30 p.m. to 2:45 p.m. and from 7 p.m. to 11:45 p.m.
For reservations, call 66605660.
Ambience: Old world charm
Service: Good
Specialty: Coastal cuisines from South India
Wallet factor: Rs.2,500 (+ taxes) for two
M.V CHANDRASHEKAR
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