Thangabali is a south indian cuisine restaurant located at Bandra, Mumbai.
It’s the brands third outlet after its successful stint in mahim.
The restaurant specialises in coastal and non vegetarian delicacies of southern India.
The regions include kerela, manglore and and andhra pradesh.
The food menu is a mix of all day breakfast, soup, starters, combos, mains and desserts.
So here is what I had :-
RASSAM RIVAAJ –
Vodka based cocktail made with tomato juice, rassam powder, triple sec, curry leaves and red chilli.
It’s taken bloddy marry to another level, very different and unique !
RAWAS FISH FRY –
Thinly sliced rawas fish fillet, marinated with southern spices, pan seared to perfection.
The squeeze of lemon juice added a brilliant zing to the mouth melting fish, loved it !
DEVILLED RED PRAWNS –
Juicy prawns tossed in butter with garlic, finely chopped onions and white pepper.
A twist given to a classic butter garlic, it had a punch of southern spices.
KERELA PRAWNS FRY –
Prawns tossed with fresh kerela spices, tamarind paste and coconut.
Typical south indian flavour of mustard seeds and curry leaves was dominant, very nice !
THANGABALI FRIED CHICKEN –
Chicken legs marinated with coriander based andhra marinate, deep fried to perfection. Sprinkled with malgapodi spices.
Absolutely crispy, the podi masala made the chicken flavourful.
VEGETABLE CHETTINAD BIRYANI –
Long grain basmati rice biryani made with green peas, carrots, paneer and french beans. The biryani had a nice flavour of star anise and curry leaves. Tasted delicious with the accompanied raita.
CARAMEL CUSTARD –
Simple milk and caramelized sugar custard made beautifully.
Milk and rice pudding sweetened with jaggery.
Both the desserts were nice but I preferred the payasam due to it’s right amount of sweetness.
Overall, Thangabali is fantastic !
The seafood served over here is absolutely fresh and bursting with flavour.
Traditional ambiance goes well with the theme.
Service was polite.