Coastal Thalis at Spice Junxion

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When it comes to thalis, there’s inadvertently the ubiquitous north Indian or south Indian thali to choose from. But Taj Deccan has redefined the entire concept with its “Exotic Thalis from the Peninsula” festival.

Showcasing the very best of coastal cuisine, executive chef Rishi Manucha and his team at have cooked up seven different variants to the humble thali. There are the Kerala, Chettinad, Karwar, Konkani, Malvani and Kolaghat variants to choose from in either vegetarian or non-vegetarian options, as well as a vegetarian Kathiawadi thali.

Executive chef Manucha suggested I try the non-vegetarian Malvani thali. And I’m glad I did. I got to sample a mix of Maharashtrian, Goan and West Karnataka cuisine all in one platter. The Malvani mutton curry had a perfect blend of spice and all things nice, and the mackeral fry was absolutely melt-in-the-mouth crispy yet tender. Dessert comprised of a mildly sweet and light Sabudana Kheer and a more packed Khopra Poli.

The Bong in me was quite tempted to have the Kolaghat thali with Jhal Muri wrapped in a papad cone evoking nostalgia of winter holidays in Kolkata. It also has brimming bowls of macher jhol, kumro chingri, cholar dhal, aloo bhaaja and more, not forgetting the chocolate sandesh and rasgulla. Will definitely be going back to try that too.

Given the total paisa vasool pricing of Rs1100 for the non- veg thalis and Rs1000 for vegetarian thalis with more than generous portions and unlimited servings, the ongoing festival till 20 November 2015 makes for a regular haunt for Woh Saath Din of Woh Saath Thalis. Thalicious!

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