Wednesday, October 11, 2017

flavours of Coimbatore at Taj Vivanta Panjim

Taj Vivanta Panjim, decided to bring in the flavours of Coimbatore to Goa, and It reminded me of my days in Madurai . Indafct it was during my stay in Madurai that I began food blogging, and went in search of food items like the dOSA bURGER, the South Indian JIGAR THANDA  and finally learnt the CORRECT WAY TO EAT ON A BANANA LEAF.

All that and more made me nostalgic at the Food festival, which is on till the 15 of October. 

black board with the menu

Neer More or butter milk
We began the meal with buttermilk, and then moved on to a thali. the beautiful silver thalis are a signature dish of the Taj preoperties, and honestly even the most humble food is elevated in both taste and presentaton when it served in such royal looking plates.

The coimbatore food diaries thali

Papad, the Meen or the fish fried in spice paste takes center stage along with the rice , or vellai Saadam

From right to left the eral Kozhambu or the prawn curry, mutton kozhambu or mutton curry. kozhi chettinad, or chicken curry.
The names reminded me of my stay in Tamil Nadu, when I realised that the 'ZH' is in fact pronounced as "L" , much like the Goan "x" is pronounced "sh" .

the veg dishes urulai poriyal, potato sabji, the murungakai sambar or vegetable sambar with drumsticks.
For sweet dish we had the sheera, but we craved more, so headed for the dessert counter, and were treated well for our sinful gluttony.

The above two are from our instagram stories, while every thing on the thali was delicious , it was the Appams which had my heart, because nothing beats a well made soft center crispy edged appam.

Follow my instagram @thefoodietrails for more posts on Goan food scene using the hashtag #goaonmyplate

my twitter @thefoodietrails to share lip smacking tales from Goa and beyond.

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