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India is a melting pot of flavours, and every region boasts its own unique taste palette that is a reflection of the culture and history. Right from the northern valleys to the southern coasts, India's food scene is constantly changing, with a new surprise at every turn. One such delightful culinary journey has arrived in Jaipur, Rajasthan, at Hyatt Jaipur as Shrot hosts a three-day pop-up extravaganza made with the goodness of Tamilian home-style cuisine. This collaboration with the celebrated Tanjore Tiffin Room introduces Jaipurites to the rich diverse culinary legacy of Thanjavur, Tamil Nadu cuisine so much more profound than the well-known idlis and dosas.
The first image in anyone's mind when one mentions South Indian food would be steaming idlis, crispy dosas, and maybe some crispy vadas. However, South Indian food, and Tamilian food in general, is a kaleidoscope of flavours and dishes that go far beyond these well-known items. Tamilian food in Thanjavur is as diverse and full-bodied as the state of Tamil Nadu itself. To celebrate this diversity, Mumbai's restaurant Tanjore Tiffin Room, which has carved out a niche for home-style Tamil food, has partnered with Shrot at Hyatt Jaipur to present an exclusive three-day pop-up from 19th to 21st September 2024. Authentic, hyper-local tastes of Tamilian cuisine came to the royal city of Jaipur.
The word Shrot translates into "source," thereby encapsulating Hyatt's philosophy of handcrafting local experiences. Indeed, this co-creation embodies the very spirit of its philosophy: Tanjore Tiffin Room and Shrot collaborate in their understanding of culinary philosophies to create a menu honouring traditions and strongly acceding modernity. The marriage of the traditional region's ingredients with new techniques creates a gastronomic adventure that takes diners through Tamil Nadu's surging culinary landscape to treat their senses.
Co-founder Prashant Pallath says, "We launched Tanjore Tiffin Room in December 2017, bringing home-style Tamil food to Bombay. South Indian food is pretty popular in Mumbai, but it's still restricted to idli, dosa, and vada for the most part. And there is much more to Tamilian cuisine that we want to bring to people's tables. My business partner, Kishore DF, is from Chennai, and most of the recipes on our menu are inspired by his family kitchen. Most of the dishes featured are from his aunts and mother. These treasured recipes helped build the unique identity of Tanjore Tiffin Room."
Tamarind has a starring role in Tamilian food, and the dishes served during this pop-up reflect the same. The menu is full of curries, some tamarind-based and others coconut-based; some based on tomatoes or onions. "Tamil cuisine works a lot with tamarind," Pallath explains. "There's Puli Kulambu and Vatha Kuzhambu, which are both tamarind-based but differ from each other.".
Every dish is an ode to the generations that passed down recipes in perfect collaboration with the soul of Tamilian home cooking harmonized with the elegance of royal dining, set against Hyatt Jaipur. Preparing this exclusive menu wasn't easy, but Pallath was optimistic from the word go as he knew that Hyatt's infrastructure is more than competent enough to undertake their culinary requirements. "Hyatt is a five-star hotel equipped with great facilities for grand weddings and high-profile events. So, we didn't have much of a concern while sourcing ingredients or equipment," said Pallath. However, some specific ingredients had to be brought in from Chennai, to ensure that the authenticity of the dishes is preserved.
There are curries made with coconut, and some which don't use both tamarind and coconut. It's a mix of everything. The variety in the menu highlights the versatility of Tamilian cooking as well as dispel the myth that South Indian food is all about a few dishes we know. The menu reflects the curation with an impressive variety of dishes, each speaking to a facet of Tamilian cuisine. There was Beetroot Urandai-a beetroot-based vegetarian cutlets, Chintamani Chicken, and Mutton Chettinad Paniyaram to name a few. Others featured were Pankajam's Lamb Chops - a tribute to Co-founder Kishore's favourite aunt- and the Madras Railway Curry, a historical dish which owes its origins to India's colonial railways.
For the Jaipur pop-up, this gastronomy concept was at the heart of it all. It is an experiment to introduce Tamilian food into a new market. The tourist scene here is really growing, and it is exciting to have a pop-up here," he says, however, admitted that opening an outlet here permanently would be another story altogether. "A pop-up gives us an opportunity to expose our food to a larger audience without the long-term commitment and logistical issues involved in setting up a full restaurant.
What is however the most vivid part of the dining experience is the "Sampler"—a platter gathering together twelve different curries, speaking to Tamilian culinary diversity. Roughly, categorized as coconut, tamarind, and tomato-based varieties, each unique in its flavour profile, all equally tantalizing. The usual coconut and lemon rice accompanied the curries, pleasant compliments to the bold flavours of the dishes.
Nothing can be described as complete without a sweet ending, and this pop-up certainly does that. Diners can indulge in Moong Dal Payasam or Rice Payasam, the traditional sweet dish made up of jaggery and coconut. For those looking for something more, coconut jaggery paniyaram offers a delightful alternative, giving the meal a perfect, sweet finish.
Pallath emphasized that the philosophy of Tanjore Tiffin Room is bringing South Indian homestyle food into the mainstream. "The challenge is educating people that South Indian food is more than just idli and dosa. This pop-up gives us the perfect platform to introduce people to the broader spectrum of Tamilian cuisine, and the response in Jaipur so far has been incredible."
