Taj Connemara, September 20 – 29
If you are looking for the best of authentic Indian flavours with a refreshingly light twist, then the Masala Klub pop up at The Verandah, the all-day diner at Taj Connemara is the place to be at! Masala Klub, the extension of the “Masala” brand of restaurants across the Taj, at Taj West End, Bangalore serves stylishly crafted Indian fare with an array of refreshing ingredients from North and South India.
Masala Klub recreates authentic Indian flavours by using olive oils in traditional recipes and innovative cooking techniques. Chef Paramjeet Singh, Sous Chef at Masala Klub, known for his progressive Indian cuisine with some innovative creations like Crispy Edamame Pepper Potli, Vilayati Mirch ka Jheenga, Sukhe Gulab ki Raan to name a few, will be here in Chennai and together with the team at Taj Connemara, has tastefully designed a menu that brings the best of Masala Klub to Chennai.
Some signature specials include Achari Ambi Paneer Tikka (Paneer flavored with raw mango with a whole blend of homemade spices, finished in the tandoor); Methi aur Peeli Mirch ka Murgh (Chicken flavored with fresh fenugreek leaves, spiced with yellow chilies and cooked in the tandoor); Tandoori Nalli (Lamb shanks marinated with dried rose petals, cooked on dum fire and glazed in the tandoor); and the much-loved Tamarind sorbet, a palate cleanser (The tamarind used is picked up from a 130-years-old-tree that overlooks the Masala Klub restaurant).
Other delicacies that dot the menu include Paneer khatta pyaz (a delicate combination of cottage cheese with pickled onions, brought to a pleasing pungency with freshly pounded spices); Dahi singada aur aloo bukhare ki tikki (spiced yoghurt with water chestnut patty stuffed with prunes and griddle fry); Dal makhani (black gram and red kidney beans simmered overnight on the tandoor, finished with home churned butter and cream) and Luckhnavi subz biryani (a fragrant assortment of garden fresh vegetables and basmati rice, flavored with saffron and mace, a specialty from ‘Lucknow’).
No Indian meal is complete without desserts; we recommend Gulkand rasmalai; Moong dal halwa; Baked thandai shrikhand; Green apple kheer; and Masala Klub’s signature dessert, Baked anjeer halwa (mashed figs topped with thickened milk, baked and served hot).
Experience a celebration of culinary craft at The Verandah with Chef Paramjeet Singh from Masala Klub!
September 20 – 29 | Lunch and Dinner | A La Carte | Please call +917825890094 for more details
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