01 November,2010 07:03 AM IST | | Priyanjali Ghose
The new fine dining eatery Aromas of South that has opened in place of Malayalam actor Mohanlal's restaurant Harbour Market scores at par as its predecessor on authentic South Indian food
For all those who think that South Indian cuisine is all about idli, dosa and sambhar, a visit to this new restaurant at High Grounds may change your view. True to its name, Aromas of South brings to town the fragrance of delicacies from all the four states of South India. At first look, the place may give you a corporate feel, but the menu written on the wall in Kannada, Malayalam, Telugu and Tamil and the waiters scurrying around wearing traditional white dhotis scream South India at their traditional best.
Aromas of South
Food: good
Service: efficient
Ambience: corporate
The menu that is broadly classified into four sections is elaborate and has both vegetarian and non vegetarian dishes. Being a non-South Indian, it was nice to see that besides being written in the language of respective states, each dish is described with details in English.
Jostling on which state to begin our food journey from, we asked for suggestions and were advised to begin our meal with Jola Mena Sinakai Fry (Rs 125), a tangy dry baby corn preparation with a dash of pepper and lime. Our next try was Parappu Podi Tossed Idli (Rs 125), button sized idlis from Tamil Nadu flavoured with home made spices and tossed in ghee dipped in podi acted as perfect appetisers.
But the Chemeen Varuthathu (Rs 275) comprising deep fried prawns marinated in ginger, garlic limes paste garnished with curry leaves stole the show. Succulent yet crispy, the prawns were cooked to perfection and tantalized the taste buds.
Feeling full, we decided to keep the main course light with Tamil Nadu specialty Vendakkai Chettinadu (Rs 150), Kerala special Allepey Prawn Curry (Rs 200) and Andhra delight Chitthoor Kodhi Curry (Rs 200) accompanied by sweet and salty crispy Kerala Parathas. While the Vendakkai Chettinadu with ladyfingers saut ufffded in onion, shallots and tomato was spicy and tangy, the Allepey Prawn Curry comprising prawns soaked in coconut gravy with a distinct flavour of raw mango was mildly spiced.
However, Chitthoor Kodhi Curry with country chicken chunks smeared with the Andhra trademark red chili paste was the king of the meal. Cooked with tomato and onion and cashew paste, this thick gravy is the right mix of hot and sour.
We ended our meal on a sweet note with Elaneer Payasam (Rs 150) from Kerala and Karupatti Halway (Rs 150). The chilled payasam with tender coconut pieces floating in cardamom flavoured coconut milk felt like sipping on tender coconut juice. Even the traditional not-too-sweet Tamil Nadu dessert Karupatti Halway, which is a square shaped black halwa piece made of black jaggery was equally sweet and tasty on the bite.Aromas of South gets our vote for another addition to the city's existing South Indian specialty restaurants.
At: Aromas of South, 37 Crescent Hotel, High Grounds
Call: 4037 3737
Meal for two: Rs 1,000
