This festive season, TAMARIND, Kolkata’s leading South Indian restaurant, invites you to experience a culinary symphony where the vibrant flavours of Bengal meet the rich traditions of South India. With its much-anticipated Thali Fest 2025, TAMARIND is set to celebrate Poila Boishakh and Vishu Baisakhi with specially curated vegetarian and non-vegetarian thalis that bring together the best of both worlds.
To set the mood for this exceptional dining experience, TAMARIND welcomes guests with a signature welcome drink that perfectly reflects the union of Bengal and South India ; Coconut Water with Lime Juice and Honey. Combining the tropical freshness of South India’s coconut water with the tangy zest of lime and the subtle sweetness of Bengal’s honey, this drink refreshes the palate and prepares diners for the flavourful journey ahead.
There’s starters include non-veg items like Bhetki Tawa Fry; A Bengali favourite, marinated with South Indian spices, mustard seeds, and curry leaves, then pan-fried for a crispy yet juicy texture. Chicken Malai Kebab; Inspired by Mughlai influences, the kebab is marinated in yogurt, fresh cream, and mild spices before being grilled, offering a smooth and rich taste. On the other side, the veg starters are as delicious as the non veg one, Hara Bhara Kebab; A North Indian delicacy, these spinach and green pea kebabs are pan-fried, offering a crunchy texture with a melt-in-the-mouth experience. Makai Malai Seekh; A unique blend of sweet corn and spices shaped into seekh kebabs, bringing a creamy texture with subtle spice undertones.
The journey begins with the delicate aroma of Kaju Pulao on both the menu list; this fragrant rice dish carries the legacy of Mughlai cuisine, enriched with roasted cashews, whole spices, and ghee, offering a subtle richness. A tangy dal preparation; Amabt Dal, inspired by South India’s use of tamarind, tempered with mustard seeds, curry leaves, and red chillies, blending tang and warmth.
A Kerala-inspired delicacy; Malabar Paneer, where paneer cubes are simmered in a coconut-based gravy, infused with curry leaves and mustard seeds, adding coastal richness. A standout dish, Seegdi Vella Korma; a traditional Tamil Nadu prawn delicacy cooked in a coconut and cashew-based gravy, offering a velvety, aromatic experience.
Bhuna Gosht; A slow-cooked mutton dish with origins in North India, where tender meat is infused with caramelized onions, robust spices, and a hint of coconut oil.
Chanar Kofta; a Bengali specialty made from paneer dumplings simmered in mildly spiced tomato gravy, offering a soft texture and delicate taste.
An authentic Veg Stew, a Kerala classic, where vegetables are slow-cooked in coconut milk with subtle spices, bringing in a soothing and creamy balance. On the Other side there’s Banarasi Aloo Dum; inspired by Varanasi’s rich flavours, this slow-cooked potato dish is enriched with aromatic spices, creating a delightful blend of heat and sweetness.
There’s Stuffed Kulcha; a Punjabi-inspired flatbread stuffed with spiced potatoes or paneer, baked in a tandoor for a soft texture and smoky flavours. Appam; a Kerala favourite, these soft, lacy pancakes made from fermented rice batter offer slightly tangy flavours, perfectly complementing the gravies.
A Bengali classic; Kancha Amer Chatni, this raw mango chutney blends tanginess with sweetness, offering a refreshing side and Fried Papad and Green Salad; bring balance and texture to both the thalis.
A sweet symphony to end the feast, where Malpua meets Rabri in a timeless embrace, Malpua with Rabri; a traditional Bengali sweet, where deep-fried pancakes soaked in sugar syrup are paired with thick, creamy rabri, creating a perfect festive indulgence; or the Mango Ice Cream which captures the essence of India’s summer fruit and offers a creamy, cooling finale.
TAMARIND’s Thali Fest 2025 is more than just a culinary experience it celebrates culture, unity, and flavours. Whether you’re welcoming the Bengali New Year during Poila Boishakh, seeking blessings of prosperity with Vishu, or rejoicing in the harvest festivities of Baisakhi, these thalis offer a perfect blend of Bengal’s warmth and South India’s vibrant flavours.
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