A tryst with Tanjore

The juicy baby lobster chilli fry gives fresh Goan seafood a delightful nod. Try the local fish chonak in an unbeatable piquant curry; the yummy Marina pork curry is slow-cooked, and calamari-bellied with grilled, minced prawns. This is wholesome, robust food, flavour-driven and ingredient-proud.

Chintamani chicken parades as a Chennai classic, with its searing flavours making mini bolts of pleasure surge through your palate. The best part is the choice of the dozen-odd curries that the tasting thaali offers, allowing you to make an informed choice. The curry, with different bases including coconut, tamarind, tomato…, is customised in keeping with vegetarian and non-vegetarian additions. The simple omelette curry is a silent showstopper with coriander, cumin and mint swirls.

“It’s easy to set up a beautiful restaurant, with great food, but if the overall experience isn’t enjoyable for the guests, you have failed,” says Kishore, having spun out two sibling superstars of The Tanjore Tiffin Room in Bandra and Versova respectively, earlier, in Mumbai. The mean mixology at the bar brings in cool cocktails, especially in the gin spin Garden Galata with passion fruit and citrus bitters. Popcorn infusions in tequila tip the scales in favour of an encore, while tiny coconut jaggery paniyarams make a mark—soft and podgy—in the subtle-sweet endings. Why choose Goa, and not Pune, Delhi, or Bengaluru? “Opening a restaurant in Goa puts you on the global map instantly,” smiles Kishore. We couldn’t agree more.

Uma Athai Curry


● Sesame oil:1/2 cup

● Fennel seeds: 5gm

● Mustard seeds: 5gm

● Curry leaves: 15-20

● Cinnamon stick:1 inch

● Onion: 3

● Tomato: 1

● Green chilli: 2

● Turmeric powder: 5gm

● Cumin powder: 5gm

● Coriander powder: 5gm

● Salt to taste

● Mutton masala: 15gm

● Red chilli powder: 5gm

● Ginger-garlic paste: 15gm

● Mint leaves: 5gm

● Boneless chicken leg: 500gm


● Heat oil in a wok

● Add cinnamon stick, mustard seeds, dennel seeds, curry leaves

● Add julienned onion and sauté until transparent

● Add julienned tomato and slit green chillis

● Add ginger garlic paste

● Add chicken and fry

● Add salt and the powdered spices

● Add hot water and bring to a boil

● Simmer until cooked

● Garnish with chopped coriander leaves and mint leaves

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