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warming spices and refreshing flavours. It’s great to hear “THE FIRST IMPRESSION OF THE
that it was served piping hot, which is essential for the full RESTAURANT IS THE AMBIENCE THAT
experience of the dish. The addition of crunchy murukku as
an accompaniment would have added a nice texture SCREAMS A MIX OF CONTEMPORARY
contrast to the soup. SOUTH INDIAN EXPERIENCE WITH
Another signature dish is Attukal soup which is a A CLASSICAL TOUCH, CREATING A
traditional South Indian soup that is made with goat meat
(attukal in Tamil) and spices. VISUALLY STRIKING AND COHESIVE
The Egg Ghee Roast and Mushroom Urval both are DESIGN SCHEME THAT TRANSPORTS
mouth-watering dishes that pack a punch of flavour. The GUESTS TO ANOTHER WORLD.”
combination of spices, curry leaves, and ghee in the Egg
Ghee Roast would have given the dish a rich and aromatic
flavour, while the Mushroom Urval with its spices, red mutton that is marinated with a variety of spices and then
chilli, curry leaves, and cashew nuts have added a nice fried until crispy.
crunch and nutty flavour. We paired these dishes with Pulimunchi is a spicy and tangy fish curry from the
appam. coastal region of Karnataka. The name Pulimunchi
Another signature dish is the Prawn Ghee Roast which is literally means “sour and spicy” in the local Tulu language
highly recommended. You should try Madurai Varuval and paired well with idiyappam.
which is a famous non-vegetarian dish from Tamil Nadu, You should not miss Kothu Parotta, a popular street food
particularly from the city of Madurai. dish from Tamil Nadu. It is a savoury dish made with
It is a dry preparation made with boneless chicken or shredded parotta, a layered flatbread made from maida

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www.hospitality-horizon.com AUGUST-SEPTEMBER 2023 hospitality horizon