'Maha' Maha Virundu paired with French Wine at Southern Spice, Taj Coramandel, Chennai

Champagne from 'Moet & Chandon' to welcome us

Southern Spice at the Taj has been included among the Top 100 restaurants in the world by a couple of food guides. 
 
The best way to savour a wide variety of their exclusive dishes from the cuisines of the southern Indian states is to opt for the 'Maha Virundu' Thali. In this blog I try to catalogue the Thali which was paired with exquisite french wines by the Chefs and the Someliers of the Taj.
 
We were welcomed with a glass of Champagne from Moet & Chandon. When your Evening starts of with such a delicious 'bubly' you know your evening is likely to be special !

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The Ambience...

Another wall..with Kerala Murals

The Starters...

This was followed by 'starters' which was served on their signature plantain leafish silver thali. With gold and silver plated cutlery, you tend to feel rather 'royal'.

The starters were then rolled out one by one..

The Veg starters were a mini idly, melagu adai, banana Dosai (served with the Chutneys) followed by the Injipuli Koshambri, which was a salad

Miniature idly

Melagu Adai

Banana Dosai

The 'assorted' Chutneys

the 'assorted' Crisps..I loved the fried dried lotus stems :)

Injipuli Koshambri, a mixture of grated carrot, coriander and urad dal wrapped in lettuce leaves

The Wine with the starter course

French Wine : Rully 'Premier Cru' Chardonnay from Burgundy,

Chardonnay from Burgundy

The Non Vegetarian starters were then rolled out....

Denji rawa fry (semolina-crusted crisp soft shell crabs)

Vaigai Kari Sukka

kayar katti yerachi kola urandai..

Kozhi Kempu

Main Course...

All set for the main course

Wine with the Main Course : Pinot noir from Burgundy

The main Course consisted of Kerala parotta, String hoppers and a soft and fluffy Ada. Side dishes for the main dishes  were the Pookose urlai kurma, Asparagus Paruppu usili, Zucchini kaara poriyal, Pachakari ishtew and Kadala gassi

We were then served  Plain Rice with parippu podi.

Malabar Parotta with accompaniments

Zuchini kara poriyal

The non-vegetarian dishes consisted of  Royallu Iguru (prawns flavoured with a special Andhra spice mix and simmered in coconut and cashew gravy). The next dish was Mangalore Yetti Curry  then the ‘Scallop Pepper Stew followed by Kozhi Malli peralan, a traditional kerala dish which consists of Chicken cubes gently stewed in coconut milk flavoured with cilantro.We were then served another speciality from North Kerala, the Thalasserry neimeen biryani (an very different fish biryani served with mango and chilly chutney).
This was followed by another Biryani called the Bhejwada Kodi Biryani, from Vijayawada, which is like the Hyderabadi Dum biryani but has green chilly paste with yoghurt.

Bhejwada Kodi Biryani’

Plain 'Curds'

'Curd Rice' with all its accompaniments

The Desserts...

Godhi Bella Ice Cream : made with broken wheat, jaggery and banana

Elaneer Payasam’ : made from chilled tender coconut.

‘Chocolate Purnam Mousse’

‘Chocolate Purnam Mousse’ cut open revealing a 'yummy' cocktail of coconut, lentil and jaggery.

This meal would have to be the 'Grandest' Indian meal I have ever had. Every dish that was served was exquisite. The Wine pairing was excellent too, because I guess you can never go wrong with Champagne, Chardonnay and Pinot Noir from Burgundy.
How would I rate this meal ? I feel that this particular meal should be on the 'Bucket List' of every foodie who likes south Indian food. Wah Taj !!!!