South Indian Trail at Mosaic, Crowne Plaza

Mosaic is currently running a South Indian Trail covering Andhra Pradesh, Kerala, Karnataka, Tamil Nadu and Telangana states and would showcase one dish from each region every day.

South Indian
The entrance, all decked up

South Indian cuisine being one of my favorites, I was always keen on exploring hitherto unknown dishes so when a bloggers table was arranged for this food festival, I gladly signed up. For the table, the set menu had the choicest of dishes representing each state.

South Indian
The Bloggers Table


The Tomato Rasam had a lovely tangy spicy flavor, although I felt it a little too watery for my preference.

South Indian
Tomato Rasam

Vegetarian Starters

The Urlai Podi Varuval were pan-tossed baby potatoes flavored with coarsely ground mix of roasted lentils, red chilies, asafetida and condiments while Koon Ulara Thiyathu were fresh button mushrooms tossed in crushed black pepper, cumin, onions and curry leaves. Hailing from Tamil Nadu and Kerala respectively, both well prepared dishes however since potatoes and mushrooms both inherently have no strong flavor of their own, the dishes felt slightly bland and definitely needed some spice to perk them up.

South Indian
Urlai Podi Varuval
South Indian
Koon Ulara Thiyathu

Non-Vegetarian Starters

The non-vegetarians had dishes across the meat spectrum – white meat, red meat and seafood.

There are many accounts as to why the dish is named Chicken 65. One account claims that the dish emerged as a simple meal solution for Indian soldiers in 1965. Another account claims that it is a dish containing 65 chili peppers devised by an enterprising hotelier in Chennai. Some chefs also believe it is called so because of the 65 ingredients used in making it.

Whatever the origin or history behind the name, the Chicken 65 here at Mosaic had a wonderful taste, and the addition of curry leaves to the tempering only enhanced the flavors.

South Indian
Chicken 65

The Andhra Royyala Iguru is a simple fresh prawn curry preparation in sautéed onions and Indian spices. Simple it may be in preparation however the flavors were wonderfully complex. On the other hand, the King Fish Rawa Fry was Basa fish coated with semolina and shallow fried, Mangalorean style. While the cook on the fish was spot-on, I didn’t quite appreciate the presence of bones in the fried fish.

South Indian
Royyala Iguru
South Indian
King Fish Rawa Fry

The Mutton Pepper is a zesty, tangy dish quite famous in Southern parts of India. Unfortunately, the meat was underdone. Feedback shared with the Chef and the replacement dish was an improvement.

South Indian
Mutton Pepper


The Mangalorean Kori Gassi [Chicken Curry], the Kerala style Meen Moilee [Fish Stew with Coconut Milk] and the Kerala Fish Curry all had ample gravies made from coconut milk and spices and paired well with the Kerala Paratha, Coconut Rice and Appam.

Vegetarian options included Ulli Theeyal [Kerala delicacy made with shallots or tiny onions cooked in a roasted coconut gravy], and Ennai Kathirikkai Masala [Stuffed Brinjal Masala popular in Tamil Nadu]. The onion dish was oversalty while the brinjals seemed overcooked hence gluggy. Went well with the coconut rice, though.

The Coconut Rice was coconut flavored basmati rice tempered with mustard seeds and curry leaves which added another dimension to the steamed rice.

South Indian

The South Indian Trail is running from 13th till 21st July, 7:30 pm onwards. It is a must visit for all connoisseurs of South Indian cuisine who would love to sample dishes above and beyond the idlis, dosas and vadas.

South Indian
The Bloggers

A big shout out to Jayeesha for inviting us and Team Mosaic for hosting us at the South Indian Trail.


I was invited for a complimentary food tasting event. This blog is a narrative of my experience at the event. These are my views that I have expressed in the blog. Others are most welcome to agree or disagree with the same.

The blog is not personally or commercially influenced. I have not lifted, copied or plagiarized it from any source either. However, I have done my due diligence via publicly available information on the internet and as shared by the client/PR agency.

All rights reserved.

Follow my food journey on Instagram here. Who am I? Find out more about me here.

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