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Savour the Southern flavours

MARIEN MATHEW

The recently opened Southern Aromas in The Residency Towers, T. Nagar, offers a traditional South Indian fare.


IT WAS the yen for home territory that drew me to Southern Aromas in The Residency Towers, T Nagar, on Thursday night. Actually the `vaazhayillai service' was the main draw. But unfortunately, this traditional saappadu made without onion or garlic, is available only for lunch. Next time, may be.The dinner started off with a bang. Starters, thenga manga pattani sundal (Rs.75) and yerra varuval (Rs.285) were of superlative category.

Though sundal is touted as the Marina Beach special, here is a case when the copy is better than the original. The prawns were everything they ought to be, succulent and flavour-packed.

The descent came with the entree. The menu has quite a few items marked as very spicy. Playing safe, we ordered keerai poondu masiyal (Rs.90), sudevan (Rs.90) or banana-coconut curry and kozhi pollichathu (Rs.140). The first two were average and safe, while the chicken blew our palates off. The chicken wrapped in banana leaf gives a new meaning to the term, `home assembled explosives'. Those wise old Chinese did know a thing or two when they spoke of the yin and yang of food. Good food is all about balance of flavours.


The evening reached its nadir with the desserts. It was the first time that I tasted sugar free carrot payasam and Mangalore poli. But I must add that the staff, including the chef, was more than courteous in handling the problem.

There was no hesitance in accepting the mistake or making reparation.

The newly opened Southern Aromas is yet to find its feet.

There are teething problems that need to be looked into. In spite of limited staff trying their best, there were still instances of guest having to wait even to get the menu.

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