Hence when I heard about the ‘Biryani Festival’ at Southern Spice, Taj Coramandel, it was definitely something I wanted to have a look into, since I was sure they had the pedigree to pull off some awesome Biryani :)
The Concept of the Festival was fairly simple. They have on offer Biryanis from the various southern states, both Vegetarian and Non Vegetarian. The Biryanis are served with a glass of Beer along with accompaniments and a simple Dessert to end the meal.
Incidentally on account of the ‘International Wine Day’ the Taj Coramandel is offering a glass of wine (150ml) from 20 different labels across the world, both new world and Old world from their famed cellars at incredibly friendly prices. I have enclosed a detailed list of wines and the Prices at the end of this post.
PALLIPALAYAM KOZHI BIRIYANI : Pallipalayam is in Erode district and it is known for its signature Chicken dishes. The distinct flavour in the Pallipalayam Biryani is on account of the Red Chillies used. Traditional Pallipalayam Chicken tends to have ' Nattu Kozhi' though for this festival the Biryani is made of regular Chicken.
MAAMSAM BIRIYANI : This is a spicy Lamb Biryani in traditional Andhra style. The novelty in this biryani is the abundant (yes I meant abundant ) use of Guntur Chillies which Gives this Birnyani the 'Oomph' :)
KALLU VEETU KOZHI BIRIYANI : This is a Chettinad style Biryani, though I have No Clue why it is called Kallu Veetu Biryani. This Biryani was also high on the spice quotient.
MALABAR MUTTON BIRIYANI : Traditional Malabar Style Biryani , including the use of Kaima/Jeeragasaala rice sourced from Kerala. (This is a thin grained flavoured rice which is staple of the Malabar style Biryanis unlike the Basmati ). This Biryani was low in spices as the spice mix was more of Green chillies, Ginger and garlic paste along with oodles of Ghee.
THALASSERY NEIMEEN BIRIYANI : This is again a Malabar style Biryani with Kaima rice using Seer fish cubes.
MOPLAH CHEMEEN BIRIYANI : This prawn Biryani in the traditional Kerala style, easy on the Chillies with a Cinnamon edge. Prawns being the star of this Dish.
PALA KAI BIRINJI : Jackfruit Biryani with Bread pieces and Basmati rice.
KALAN BIRIYANI : Mushroom Biryani, cooked in Chettinad Style with Basmati Rice.
KAIKURALU BIRIYANI : Vegetable Biryani
- KATHIRIKKAI KARI :
- VENGAYA THAYIR PACHADI
I tasted every Biryani that was on offer for the festival !!! (I know the sacrifices I have to go through to give my readers authentic information :) )
My favourites were the Maamsam Biryani from Andhra and all the Kerala Style Biryanis which I felt the Chefs got spot on !!!
The Thalassery Neimeen Biryani : Is the best Fish Biryani in town at the moment !! Period ! :)
This is a wonderful opportunity to savour some authentic Biryani from across South india this month.
Wine Connoisseurs too shouldnt miss this opportunity to club their dining experiences at the Taj Coramandel with some great Wines at an extremely friendly pricing this week at all the Restaurants at the Taj Coramandel.
The Biryani Festival is open for lunch and Dinner at the Southern Spice at The Taj Coramandel.
The Veg Biryanis are priced at 1000 onwards.
The Non Veg Biryanis are priced at 1200 onwards.
Please call +91 44 6600 2827 for more details