After the resplendent Monday lent menu, we just didn't want to stop surprising you with our assorted delicacies. With the lent on, and kitchens emanating the fragrance of fresh cut vegetables, coconut milk and other delicious ingredients, let's bring to the table, the menu for Tuesday. Stepping gingerly into yet another busy week, with Easter within countable days ahead, the veggies are clearly in much demand, and we decided to go minimalist, unfussy and traditional for the lunch menu. Healthy red rice, olan—drowned in pristine, aromatic coconut milk, avial, with its irresistible coconut oil garnishing and the south Indian clear soup that doubles up as a curry—rasam. The spread leaves nothing more to desire; it's a combination of all primordial flavours taking you on a nostalgic ride into yesteryear kitchens and their goodness. When making dinner plans, what struck us was the lack of ideas (or recipes) to recreate the native dishes. So, to do away with that little woe, we combined a very native main course with a pan Indian side dish and a continental salad. Tender coconut appams are a rarity and in this very factor lies the fascination. A creamy vegetable kurma and a simple, crunchy salad to go with it completes the circle of delight.
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