Savour Kerala’s Soulful Delicacy - the Flavoursome Appam and Stew at Southern Spice, Taj Coromandel, Chennai

Taj Coromandel’s iconic South Indian specialty restaurant Southern Spice, invites guests on a culinary journey to the heart of Kerala with a special showcase of one of its most beloved traditions - the classic duo of Appam and Stew. The delicious menu, crafted by the chefs led by Sujan Mukherjee, Executive Chef, brings alive the culinary essence of Kerala with every plate.

 Experience an enticing variety of soft, lacy appams paired with fragrant, subtly spiced stews. Every bite tells a story of home-style cooking, time-honoured recipes and the subtle balance of spice and coconut milk that is so inseparable from Kerala’s unique cuisine.

 From delicate vegetarian dishes to indulgent non-vegetarian options, the Appam menu presents a delightful spectrum of choices. Go for creations like Poruma Podi Appam, coated with spice mix; Vellam Appam, sweetened with melted jaggery; Thengai Appam, delicately dusted with grated coconut; Melagu Appam, infused with black peppercorns; and Paruppu Podi Thuval Appam, coated with flavourful dal powder. For egg lovers, there is Muttai Appam while seafood enthusiasts can savour Yeral Melagu Appam stuffed with prawn; and Nandu Niracha Appam filled with crab meat. Meat lovers can relish Kozhi Niracha Appam stuffed with chicken; and the hearty Mutton Sukka Appam stuffed with dry mutton.

 These appams are best enjoyed with an exquisite selection of stews like Beans And Edamame Stew, where haricot and edamame beans are cooked in coconut milk; Pachakari Malliperalan, a blend of chow chow and potatoes with cilantro in coconut milk; Vellam Thengai  Paal that combines fresh coconut milk with jaggery slivers; Alapuzha Pachakari, where raw mango adds tang to a medley of carrot and beans; and Kai Kari Stew, a classic stew made with mixed vegetables, ginger and turmeric powder and coconut milk. Non-vegetarian options include the richly flavoured Thalasery Yerachi Stew with mutton and coconut milk; the comforting Malabar Chicken Stew;  the delicious Chemeen Pepper Stew with prawn and black peppercorn, and coconut milk; the Travancore Meen Curry with fish cubes in coconut-based gravy; and Alapuzha Meen Curry with seer fish and raw mango in coconut milk.

 Come relish the magic of Kerala, only at Southern Spice at Taj Coromandel, featured among India’s Top 50 Restaurants by Condé Nast Traveller India, and awarded 4 Stars by Culinary Culture’s Ultimate Restaurant Ratings

 Southern Spice, Taj Coromandel, Chennai | 1st July -15th July, 2025  |  Lunch & Dinner: 12:30hrs to 15:30hrs / 19:00hrs to 23:45hrs  |   A la carte  |  For table reservations and more information, please call us at:  +91 44 6600 2827 / +91 78248 62311