When you stay and dine at the Taj, the hospitality is something that makes you want to go back again and again. On this trip to Vivanta by Taj-Madikeri,Coorg , we set out to dine at the Poolside Grill on a beautiful moonlit night. The moon light glistening over the pool, fire to keep us warm and the view of the valley left us spellbound. What unfolded was a carefully put together menu by the Executive Chef of the property Deepak Shirur. The specialty of the restaurant being food made on the grill,here are some photos of what we were served along with descriptions
Asparagus & Cardamon soup – A subtly flavoured soup that kept us warm and set the apetite for the evening!
Veg kebab sampler (L-R) Palak aur singada tikka: Spinach and green peas mixture cooked with homemade masala, stuffed with water chestnut, cheese and green chili then cooked in the hot griddle. Kitabhi aloo: Red chili and Indian spiced Hassel back potato cooked in charcoal oven Bhatte ki paneer: Cottage cheese spiced up with Bhatti masala and cooked in charcoal oven
Adobo spiced cottage cheese Spanish style adobo marinade such as chipotle, ground cumin, oregano spice mix cottage cheese cooked in the hot griddle
My personal favourite that won hands down – Sour lime mango tart, basil ice cream, chocolate soil and mango leather
Chocolate lovers dream come true – Chocolate risotto, coconut caramelized pears, hazelnut crush
With Deepak Shirur, Executive Chef, Vivanta by Taj-Madikeri,Coorg and Chef. Raja, Junior Sous Chef
When everything comes together – Great food, brilliant views and happy wife