Navratna at Taj Samudra went on a journey of coastal curries bringing nothing but the best of everything enjoyed in the main coastal regions of India.
Chef Chohan of Navratna said that he has prepared dishes from the coasts of Bengal, Kerala, Tamil Nadu, Andrap Pradesh and Goa. From Goa he served up Lamb Vindaloo - lamb and potatoes cooked in a spicy and tangy manner along with Chingri Macher Malai curry - a fresh lagoon prawn curry cooked in coconut cream which is a Bengali specialty, while the Chemmeen Moilee is a lagoon prawn dish simmered in coconut milk and Kozhi Melagu Curry - a chicken curry with pepper with a pots of biriyani and various naans.
For the vege people fear not, there is plenty to dig into such as Puchakkari Kuruma is an assortment of vegetables cooked in cashew coconut gravy while Mushroom Thiyal is button mushrooms and small onions cooked in smooth coconut gravy.
For dessert, one simply must not miss out on the Rasagulla - it truly was out of this world. And of course the usual gulab jamun along with the other Indian sweet delights are available to enjoy.
Chef Chohan has been with the Taj Samudra Colombo for the past 3 years and enjoys working here tremendously. He looks after mainly the banquets, Indian functions and presidential functions.
He has been in the Taj family for the past 13 years and worked at the Taj Palace, Cape Town (South Africa) and other Taj resorts and hotels.
The Coastal curries promotion is going on till this Sunday September 29 and you must go try out the curries.
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