Tanjore tiffin after the success of Versova outlet has opened up its 2nd outlet in the posh area of Khar. This one looks a bit bigger than the first one and I was surprised how much of a hit its already been with the locals. We decided to drop by dinner hours on a weekday and it was 75% full with large groups visiting and a lot of foreigners amongst it. We occupied the 2 person tables with a high chair.
Being a Tamilian myself I was looking forward to tasting some amazing dishes presented by the chef. We tried a few appetizers followed by some curry tasting and ending it with the classic payasam.
Arbi ghee roast:- Ghee roast in general terms in the south means the ghee dosa preparation. Here instead of the staple, a twist of arbi is given and the roast taste exactly like the dosa tastes with the inhouse ghee. Amazing idea.
Chilli garlic potato fry:- Copious portion of garlic and masala used to marinate the potato and deep fry it. To give a spicy touch, green chutney is served alongside it. Quite decent.
Mini gunpowder idlis:-Molgapodi (Gunpowder) is a common ingredient in a lot of south Indian household and goes well with idli and dosa. Here the mini idlis are marinated in gunpowder and given a sesame touch to it. Smells good, tastes equally good. Well worked.
Jackfruit cutlet:-The best part of the dish is surely the separate chutney that is served which is a mix of tomato paste and onion. The jackfruit is a bit on blans side but it goes well with the chutney. Jackfruit is another core ingredient in the south. Amazing
Mushroom pepper fry: The south Indian flavours though inducted in mushroom, but lacks the punch. Least favourite of the lot.
After finishing with the appetizer we were served with a plate full of different rice and gravy preparations in super small portion to taste it and helps you decide which gravy + rice/bread combination would you like to order. The captains explain you the types of curries and it helps you get a better idea. Anmol did serve us most of the appetizers before other captain took over. Pranav, the owner was always there to assist us in case captains got busy with other tables. We decided on.
Veta Kolumbus with coconut rice:- The kolumbu had the super punch of tamarind which got negated to an extent by the coconut rice and gave a perfect mixture of taste. I highly recommend this. We ordered half portion since it is more on lines with puree and not watery like rasam ( as the one made at home is more watery).
Veg stew with appam:- The stew was just amazing. The perfect texture had super flavour and well suited for appam. Additionally, even Malabari paratha blends well, though we stuck to the former. Recommended.
Payasam of the day: We ended our meal with this super-rich dessert rice and jaggery payasam also known as Vella payasam in the native language. Its a rich mixture of ghee, jaggery, dry fruits and gives a texture of sticky rice. The amazingly rich and proper proportion of sweet in it.
Ambience 5/5
Food 4.5/5
Service 5/5
Being a Tamilian myself I was looking forward to tasting some amazing dishes presented by the chef. We tried a few appetizers followed by some curry tasting and ending it with the classic payasam.
Arbi ghee roast:- Ghee roast in general terms in the south means the ghee dosa preparation. Here instead of the staple, a twist of arbi is given and the roast taste exactly like the dosa tastes with the inhouse ghee. Amazing idea.
Chilli garlic potato fry:- Copious portion of garlic and masala used to marinate the potato and deep fry it. To give a spicy touch, green chutney is served alongside it. Quite decent.
Mini gunpowder idlis:-Molgapodi (Gunpowder) is a common ingredient in a lot of south Indian household and goes well with idli and dosa. Here the mini idlis are marinated in gunpowder and given a sesame touch to it. Smells good, tastes equally good. Well worked.
Jackfruit cutlet:-The best part of the dish is surely the separate chutney that is served which is a mix of tomato paste and onion. The jackfruit is a bit on blans side but it goes well with the chutney. Jackfruit is another core ingredient in the south. Amazing
Mushroom pepper fry: The south Indian flavours though inducted in mushroom, but lacks the punch. Least favourite of the lot.
After finishing with the appetizer we were served with a plate full of different rice and gravy preparations in super small portion to taste it and helps you decide which gravy + rice/bread combination would you like to order. The captains explain you the types of curries and it helps you get a better idea. Anmol did serve us most of the appetizers before other captain took over. Pranav, the owner was always there to assist us in case captains got busy with other tables. We decided on.
Veta Kolumbus with coconut rice:- The kolumbu had the super punch of tamarind which got negated to an extent by the coconut rice and gave a perfect mixture of taste. I highly recommend this. We ordered half portion since it is more on lines with puree and not watery like rasam ( as the one made at home is more watery).
Veg stew with appam:- The stew was just amazing. The perfect texture had super flavour and well suited for appam. Additionally, even Malabari paratha blends well, though we stuck to the former. Recommended.
Payasam of the day: We ended our meal with this super-rich dessert rice and jaggery payasam also known as Vella payasam in the native language. Its a rich mixture of ghee, jaggery, dry fruits and gives a texture of sticky rice. The amazingly rich and proper proportion of sweet in it.
Ambience 5/5
Food 4.5/5
Service 5/5
