Too many cooks
spoil the broth but it’s not true if you make them all cook individual dishes. DoubleTree by Hilton Goa
Panaji did the same as they are celebrating the dining experience of the
coastal taste with their Coastal Thali. As a country, India has a flavoursome
palate and just the coastal belt makes up for a varied yet aromatic thali.
DoubleTree by Hilton Goa-Panaji has appointed Chef Ananth
Shanmugasundaram as the Executive Chef in the month of August. With over a
decade of experience, Chef Ananth is experienced in curating unique cuisines
and has worked in numerous starred properties. He shares the same passion as
his team in the DoubleTree kitchen.
What can a humble thali contain? First of this is not just a Goan
thali. It is a coastal thali that encompasses the star dishes of these
different regions. The chefs put their minds together and curated the special
thali. The thali features vegetarian and non-vegetarian options with a plethora
of dishes to satisfy the craving for appetizing dishes.
“Our kitchen team consists of team members from different parts
of India and we wanted to project it all by sharing their most sort-after
recipes put together through this coastal thali. We have brought together,
Mangalorean, Keralite and Goan specials on one plate that will tantalise your
taste buds and the thali is available in vegetarian and non vegetarian
variants,” says Chef Ananth.
Taking the culinary adventure, the non vegetarian thali offers
14 dishes! A single thali, yet it is broken down to three segments, starters, a
main course and the dessert. The thali has Neer Dosa from Karnataka, Prawns
kismur which is a Goan dish with dried prawns crushed with grated coconut and
chillies, Goan beetroot salad with beetroot and onion sauté with tempering,
onion pachidi with crushed onion yogurt mix with tampering and papad and
pickle.
The non vegetarian dishes include the flavoursome prawns ghee
roast where the prawns are sautéd with red chilli paste and pure ghee, mutton
pepper fry with chunks of boneless mutton pieces cooked with whole garam masala
and black pepper with coconut and whole spices, Chicken Kundhapur is a chicken
cooked with coriander mint and potato and onion tempering and the Pomfret tawa
masala which is fresh pomfret marinated with red chilli paste and ground masala
and pan fried. A thali is incomplete without rice and curry and for this thali,
you can literally say that you ate a bucket load of it as the local red rice
and Kane kish curry which is lady fish cooked in a Goan style curry with red
chilli and coconut paste was served in mini cutlery shaped as buckets.
To cleanse your
palate after a hearty meal is the Kokum kadi synonymous as the refreshing kokum
drink with spices that sets you up for the dessert. The dessert doesn’t
disappoint the entire thali as it ends on a very sweet note. The Elaneer
payasam is a tender coconut loaded dish with tender coconut water and half the
amount of tender coconut pulp are blend together to make a smooth yet delicious
sweet dish.
The
Coastal Thali will be available at Comida, DoubleTree by Hilton Goa-Panaji till
the end of the month.
