In Leeds, there are eateries in every corner belting out Indian cuisine or at least some version of it. . In India language and food preferences differ from state to state. Considering there are 29 states and 7 Union territories, that's a lot of food. Now even the most ill-informed will tell you the primary distinction in India cuisine is between the north indian and south indian food. The latter loosely binds the states of Kerala , Tamil Nadu , Andhra Pradesh and Karnataka into one dietary division . keralite cuisine is distinctive in its acceptance of fish and meat and specially the coastal areas have mastered cooking fish in rich coconut milk and an explosion of spices . And it's food from god's own country , the state of Kerala that we were out to explore in Tharavadu.
Lunch with a friend, at tharavadu , was both a nostalgia trip and a bitter bout of homesickness rolled into one. Tharavadu offers a meal deal or a thali with a vegetarian option for 5 pounds and a non vegetarian option for 6 pounds which is a real value for money. To keep things interesting we ordered one of each .The only difference between the both is a bowl of chicken in one, substituted with a spiced potato mash in the other. Kerala cuisine is known for its beautifully cooked meen curry or fish cooked in a flavorful coconut sauce. Thus the chicken offered in the thali somehow ends up being a compromise for the diverse palettes of the customers.
the dosa was the star attarction of the thali. A dosa or idli served with coconut chutney and sambar is the one unifying factor in all south indian cuisine . A thick batter is made from ground urad pulses and rice and then fermented. Thick dollop sized portions are steamed to make idlis and the fermented batter is diluted and then fried to make dosas , like really thin pancakes.
My culinary skills however, doesn't extend as far as the dosa batter just yet and so the packaged dehydrated variety has to do. The dosa served was a nice and crispy paper dosa , the spiced potato mash in the vegetarian thali turned out to be the filling for the dosa.
The sambar daal was a disappointment , and it has too little of everything and was a mere shadow of what it should be. And when your Bengali cook at home makes better sambar than a south Keralian restaurant , its rather shameful.
The thali also has generous portion of rice with mustard seeds . Today, we were served a mild potato curry and a curry with garbanzo beans whcih did not reek of authenticity but was flavorful. The chicken was cooked in coconut milk and was definitely the next best thing on the plate after the dosa. Let me assure you, this is no quick lunch , and the amount of food is enough to make you bypass dinner . Since the meal deal was satisfying, I am optimistic about the ala carte menu and hope to be back within the week.
the dosa was the star attarction of the thali. A dosa or idli served with coconut chutney and sambar is the one unifying factor in all south indian cuisine . A thick batter is made from ground urad pulses and rice and then fermented. Thick dollop sized portions are steamed to make idlis and the fermented batter is diluted and then fried to make dosas , like really thin pancakes.
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| Non Veg Thali |
The sambar daal was a disappointment , and it has too little of everything and was a mere shadow of what it should be. And when your Bengali cook at home makes better sambar than a south Keralian restaurant , its rather shameful.
The thali also has generous portion of rice with mustard seeds . Today, we were served a mild potato curry and a curry with garbanzo beans whcih did not reek of authenticity but was flavorful. The chicken was cooked in coconut milk and was definitely the next best thing on the plate after the dosa. Let me assure you, this is no quick lunch , and the amount of food is enough to make you bypass dinner . Since the meal deal was satisfying, I am optimistic about the ala carte menu and hope to be back within the week.
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