Preening in soft hues and wafting with aromas so delicately engineered, Southern Spice at Taj Coromandel opened its doors after an elaborate renovation.
This restaurant isnít just about food. Itís that one auspicious joint for Ďold Madrasí to celebrate, rejoice, clinch deals and entertain. From Shabana Azmi, Shobhaa De, Kirron Kher to the Kapoor brothers everyone has regaled family and friends here.
The kitchen presided by the award-winning Chefs Natarajan and Alok has the cityís favourite elaneer payasam. Itís believed that each cup of the kheer needs 40 tender coconuts. The MRF family during special celebrations orders the payasam for their entire staff that runs into thousands.
Designed by Ed Poole of Poole Associates Private Limited, the decor features hand tufted carpets and murals from various eras of South Indian history. Sanjukthaa Roy of Taj Hotels says, ďItís an icon in the truest sense of the word. There is that nostalgia and an element of grandeur attached to this restaurant.
Itís a communal dining concept that brings together families and people who believe in fine-dining and the luxurious experience.Ē Vidya Singh who loves the customised silver and gold-plated service says, ďItís where the elite want to be seen at. Itís like the Ivy or Nobu of the West.
But predominantly itís been the movers and shakers of Tamil Nadu and India who get a reservation here. Itís aspirational to dine at Southern Spice.Ē
Entering an era of modernity, the Taj Hotels have kept in mind the appeal of the youth.
The shades of white linen from Beltrami and Frette add to the classic setting, while the uniforms of the staff complement the dramatic ambience.
And the chefs inform us that most of the ingredients, especially the fish, scallops and the like are imported.