Taj Coromandel, Chennai has opened its South Indian cuisine restaurant Southern Spice after the restaurant was refurbished recently. The restaurant was first started in 1996 and since then has been famous for its South Indian cuisine.
The kitchen presided by the award-winning Chefs Natarajan and Alok offers its signature dishes Denji Rawa Fry (semolina crusted soft shell crab), Kozhikodan Chemeen Fry (prawns tossed with dried shrimp powder and corriander) and Scallops Sukka (scallops tossed dry with bedki chilly and shredded coconut). Designed by Ed Poole of Singapore-based Poole Associates, the décor features hand tufted carpets and murals from various eras of South Indian history. “It is an icon in the truest sense of the word. There is that nostalgia and an element of grandeur attached to this restaurant. It’s a communal dining concept that brings together families and people who believe in fine-dining and the luxurious experience,” said Sanjukthaa Roy, Taj Hotels. The restaurant has three private dining rooms that can each seat 6-12 people. The cosy enclosures have glass walls that can be made opaque for added privacy. The shades of white linen from Beltrami and Frette add to the classic setting, while the uniforms of the staff complement the dramatic ambience. According to the chefs, most of the ingredients, especially the fish, scallops and some more are imported. Established in 1903, Taj Hotels Resorts and Palaces has 95 hotels in 54 locations across India with an additional 16 international hotels in the Maldives, Malaysia, Australia, UK, USA, Bhutan, Sri Lanka, Africa and the Middle East.
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