GLUTTONY @ SOUTH HIGH KITCHEN & BAR, MUMBAI

CHICKEN GHEE ROAST & KERALA PEPPER FRY MUTTON

South High is the new place in town to get your South Indian food fix and it does not disappoint. With a comprehensive menu spanning delicacies of the five Southern states of the country, this place has ample choices to offer to both vegetarian and non-vegetarian diners. Also, value for money vegetarian thali comprising a plethora of dishes can be savoured for under INR 400 (exclusive of taxes).
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Here is a look at the grub I ended up trying at this place.

MUTTAI APPAM

SNACKS
- MUTTAI APPAM
A perfectly crafted appam came topped with a sunny side up & sprinkling of gun powder. Coconut & garlic chutneys serve as apt accompaniments to polish off this dish.
- MUTTAI PANIYARAM
The combination of a batter for masala eggs with that of dosa yields these pillowy spheres that are full of flavour.

SMALL PLATES
These are popular South Indian gravies comprising a variety of meats.
- KADIPATTA KATAL
Prawns were fried in a freshly ground masala of curry leaves and green chillies along with generous amounts of whole curry leaves. The dish can be an acquired taste for some people but I ended up enjoying it's herby flavours.
- CHICKEN GHEE ROAST, a Tuluva Manglorean community delicacy was prepared with oodles of ghee and piquant roasted spices masala. The one served at this place deviates from the original recipe only in terms of use of boneless chicken but yet is a delightful eat.
- KERALA PEPPER FRY MUTTON
This dish consisted of boneless mutton chunks tossed in black pepper masala along with coconut cream. The heat from pepper was balanced off beautifully by the creaminess of the coconut.

SADYA THALI
This was an unlimited vegetarian Thali that commenced with appetizers like idlis and dal pakodas. Freahly scraped coconut chutney, garlic-coconut chutney & injipully or ginger-tamarind chutney were served as accompaniments with the appetizers. This was followed by helpings of a tangy & toothsome rasam, delectable sambar, spinach poriyal, arbi masala, thoran served with Kerala parotta, dosa and puris. Steamed red rice topped with ghee too is served as part of the thali. Butter milk was served as an accompaniment to wash down all the savoury preparations. For a sweet conclusion to the thali, three desserts in the form of payasam, barfi & coconut halwa were provided.

DESSERTS
ROSE ALMOND ICE CREAM
Simple, smooth & sumptuous are the best ways to describe this sweet and nutty frozen delight. This ice cream also made its way into the next dessert I tried.

MADURAI
This rich, decadent, warm & chilled treat should be attempted only if you have company or have decided to skip all courses till dessert. Scoops of ghee enrinched badam & mawa halwa came topped with rose almond ice cream & dry fruit slivers.

The ambience is a cross between a humble South Indian canteen and a fine dine restaurant so it works well for corporate meals as well as a casual dining expereince. The service is prompt and courteous.

I savoured the food at this place as part of the #DRBrunch put together by Vernika Awal of Delectable Reveries food blog. But my views are subjective and unprejudiced.

So do try out this place and let me know of your experience.

Till then, Happy Eating...