Fine Dining Indian Food Magazine Issue 1 - March 2017 | Page 23

FINE-DINING-INDIAN
PAGE
23

Black Carrot Halwa

Black or Purple carrots the part of Heritage carrot originates from Turkey or middle east and asia . The dish Here is different from the traditional carrot halwa only by color or carrot choice . The peanut brittle or nougatine gives a nice crunchiness . It would have nice if accompanied with Rabri sweet condensed milk goes well together .

" DISHES ARE INNOVATIVE BUT LACKS IDENTITY " Kochi Beef Fry

its a beef Ularthiyathu origante from kottayam side where the christian community makes the best ones . In kerala there are different beef preparation where meat is taken from Buffalo , in trivandrum its called beef dry fry . In Kerala its eaten with porotta its different than usual north Indian breads . Here at Talli joe the dish is a hit and loved the flavours . the paratha is cooked in tandoor but the layers or lachha is not clear and flaky " BEEF FRY IS A GREAT PICK ON MENU "