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Diwali 2016

Celebrate the Festivals of Lights with Tulsi

Journey through Southern Indian Peninsula

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Chef Balaji from Chennai is back to cook up the storm in Tulsi's kitchen. Having spent number of years in Tokyo cooking traditional south Indian dishes, Bala enjoys shopping for the right ingredients, making the right spice mix for each dish and cooking for the accurate time and at the precise temperature for the true & authentic flavour intensity to evolve.

Balaji is being guided by Tulsi's Chef Bhagwati and ably assisted by Jagdev and Adiityaa


Entree
Arambham of South Indian Delicacies

Comprising of Kochi Pan Seared Salmon, Pepper Studded 'Vadai'
Savoury Seafood Galette and a Tropical Shot of 'Pineapple Rasam' Soup

Or

Taco of Dosai filled with Crusty Russet Potatoes, Pepper Studded 'Vadai'
Curry Leaf Crusted Paneer and Tropical Shot of 'Pineapple Rasam' Soup


Mains

Kohli Vartha of Oven Roasted Chicken with Coconut
Served with Spring Vegetable Porial and Vermicelli Poha

Or

Deccan Cottage Cheese tempered with Mustard Seeds
Served with Spring Vegetable Porial and Vermicelli Poha

Each table gets an assortment of Indian Bread Basket to Share

Desserts
Pavlova of Phirni & Kiwi Fruit
 

$ 49.50 per person
Add $16 per person for wine paired by Devendra and Shashi