Southern Spice Revives Historic Flavours to Commemorate 50 years of Taj Coromandel Chennai

Taj Coromandel, a beacon of elegance and luxury in the heart of Chennai, celebrates 50 years of unmatched hospitality and timeless sophistication. As part of the celebrations, the award-winning Southern Spice invites guests to take a walk back in time and savour some authentic South Indian recipes that delighted guests when the restaurant was called Mysore 50 years ago. From June 1 to 16, guests can enjoy these classic dishes filled with nostalgic flavours at a 50% discount.

Southern Spice is the country’s most iconic South Indian specialty restaurant, offering guests the quintessential South Indian experience. The menu reflects the culinary legacy of the four Southern States of Tamil Nadu, Kerala, Andhra Pradesh and Karnataka, making it a culinary destination for food connoisseurs and gourmands from across the world.

Executive Chef Sujan Mukherjee and his team of master chefs at Southern Spice have curated a menu that celebrates its culinary finesse since 1974. The vegetarians can savour Vazhathandu Chaaru (Banana stem & lentil with spices); Koonu Porichathu (Crisp fried mushroom); Uppu Urundai (Steamed rice savory tossed with ghee & gun powder); Vazhapoo Paruppu Vadai (Banana blossom and lentil gallettes, fried crisp); Rasa Kaya (Spring vegetables cooked in mint, coriander & curry leaves curry); Makka Cholam Keerai Masiya (Blended lentils & local greens, corn); Vendakkai Neerulli (Ladies finger stir fried in a semi dry masala with shallots); Ulli Theeyal (Shallots stewed in a blend of freshly ground spices); and Beans Paruppu Usslli (Beans with crushed lentils & spices).

For non-vegetarians the offerings include Kadalina Chaaru (Sea food broth with home ground spices); Chettinad Eral Milagu Peratel (Prawns cooked with crushed black pepper); Kori Chimbl (Chicken in spice mix, fried and tossed with onion, curry leaves & green chilli); Kaima Vadai (Minced lamb patties); Lobster Mamsam Iguru (Lobster morsels cooked in a coconut-based spice mix); Nandu Varathiyathu (Crab meat cooked dry with spices); Travancore Fish Curry (A delicacy of fish from Travancore); Paya Milagu Curry (Lamb trotters cooked with Chettinad spices gravy); and Mysore Kori (A special preparation of boneless chicken curry from Mysore).

Nothing ends a meal better than a delightful plate of desserts! Enjoy Khubani ka Meetha (Stewed apricots served with fresh cream or ice cream); Godhi Belle Ice Cream (Jaggery, banana & wheat ice cream); or the famous Kavuni Arisi Halwa (Chilled tender coconut delicacy).

Join us as we traverse a culinary journey from Mysore to Southern Spice, celebrating five decades of exquisite South Indian cuisine!

Southern Spice, Taj Coromandel Chennai  |  June 1–16  |  Lunch and Dinner  |   Please call 044 6600 2827 / 78248 62311 for more details and table reservations

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