Culinary Trails by Taj pops up at Firdaus

Bangalore’s most-loved bastion of coastal cuisine, Karavalli from Taj Gateway Hotel, headed by Chef Naren Thimmaiah is at Taj Krishna for a 4-day pop up. Dine at Firdaus this weekend and you’d know why its such an all-time favourite. Every dish on the menu is as authentic and flavoursome as it can get.

If you’re overwhelmed by the variety of dishes on the a la carte menu, opt for the Chef’s Sampler Menu in a vegetarian (prices at 1800 + tax) and 2 non-vegetarian versions (2200 and 2800 with seafood respectively)

Here’s a sneak peak of just some of these gems Salt to Taste savoured from a combination of all 3 menus (gotta love the perks of being a food blogger ;). Among the starters were fresh pan-roasted mud crabs in fiery pepper masala, tiger prawn roast and Coorgi Koli Barthad. The baby octopus and steamed rice dumplings are an absolute must-try.

Main course was an assortment of curries – chicken curry, Karavalli Mutton Curry, Alleppey Meen Curry (fish with raw mangoes), Sungatache Kodi (prawns) and vegetable stew served with piping hot Malabar parathas, appam, sanas and idiappam.

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And then there was Ada Pradaman (rice flakes cooked in coconut milk and jaggery), bebinca and dodal, with each competing in perfection with the other.

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This special menu is available for lunch and dinner only till Sunday 29th October.

Address: Taj Krishna, Rd Number 1, Mada Manzil, Hyderabad, Telangana 500034

Phone: 040 6666 2323

 

 

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