You can dig into some yum seafood with the winter collection menu curated by Chef Veena, who is the chef de cuisine at The Spice Route. There are prawns, lobsters, fishes and more on the menu which the chef is revisiting after some time. The menu was born 20-years back and the dishes come straight from the South-East Asian kitchens of Thailand, Malaysia, Kerala {India} and Sri Lanka.
It’s the variety of prawns which will leave you spoiled for choice. There are prawns flavoured with lemongrass in por pia wraps - Kung Hom Pha and some coastal sumptuousness with Yera Ellu Pirati - battered fried jumbo prawns. For those who like some smokey flavours, there are the dancing prawns or Kung Tein - charcoal grilled jumbo prawns served with garlic and cilantro dressing. Experience the flavours of Malaysia with coconut-rich Rendang Udang--prawns cooked with fresh roasted coconut, lemongrass, galangal and coconut milk.
What’s special, you ask? Tiger prawns stir fried with mustard leaves in Thai soya bean paste, garnished with crispy golden garlic.
It’s the variety of prawns which will leave you spoiled for choice. There are prawns flavoured with lemongrass in por pia wraps - Kung Hom Pha and some coastal sumptuousness with Yera Ellu Pirati - battered fried jumbo prawns. For those who like some smokey flavours, there are the dancing prawns or Kung Tein - charcoal grilled jumbo prawns served with garlic and cilantro dressing. Experience the flavours of Malaysia with coconut-rich Rendang Udang--prawns cooked with fresh roasted coconut, lemongrass, galangal and coconut milk.
What’s special, you ask? Tiger prawns stir fried with mustard leaves in Thai soya bean paste, garnished with crispy golden garlic.