Thanjai. Kumaresan Muthukrishnan is on a mission to introduce South Indian cooking to a wider clientele. Thanjai’s kitchen offers dishes from the states of Tamil Nadu, Kerala, Andhra Pradesh and Karnataka, many of them hard to find in town. Begin with potato balls (aloo bonda) or lentil fritters (vada). Then get steamed discs of fermented rice and lentils known as idli, a stir-fry of feathery flatbread called kothu parotta, and ven pongal. Some 30 varieties of dosas represent different regions and tolerances for heat; the crepes come with chutneys and dal-based sambar. Finish with hot badam milk, a Tamil favourite that will warm winter’s bone. 4759 Van Horne Ave., 514-419-9696, www.thanjairestaurant.com, BYOB, $
“Thanjai is not exactly a Michelin star, but the food served here is awfully nice and comforting, warm.
One of the specialties of the place? The dosas, these huge but almost crepes made from rice flour and lentils and golden in ghee – clarified butter – which are served stuffed with vegetables, lentils or potatoes, coriander, etc. – And that is eaten dipped in various chutneys.” – Marie-Claude Lorite from La Presse writes.
Thanjai is an authentic South Indian Restaurant which serves vegetarian and non-vegetarian food with separate kitchen concept. We specialize in creating the true flavors of South Indian recipes that are familiar to all who grew up with these dishes.. We offer a rich blend of flavors, colours, seasoning, health values, aroma, tastes and the visual appeals of this unique cuisine. And.. we are alone in the area in offering you this taste experience... Read More