This platter at Vega Dimora is veggie, very good

Vega Dimora in Thiruvananthapuram is rewriting the veggie story. Their newly launched Signature Platter sweeps aside the predictable paneer-and-cauliflower routine, serving up an interesting mix of tradition and innovation. This is the star hotels third signature menu in three years, with each edition refreshed to keep regulars curious while retaining some top favourites. The experience begins with a thoughtful first bite masala pori, two types of sundal, and slices of raw mango sprinkled with chilli powder and salt, a tangy nod to nostalgic street-side snacking. Starters include the much-loved kappa vada, i.e. golden and crisp with the earthy taste of tapioca; a vegetable lollipop that mimics the shape of its non-veg counterpart while staying true to its vegetarian roots; and the vazhappoo cutlet, a treasured grandmothers recipe where plantain flower and potato come together in a perfect blend, served with an array of sauces, including a chefs special chilli sauce that leaves a memorable kick. The main dishes carry the same balance of comfort and creativity. The Wayanadan kalam biriyani layers Malabar spices with fresh pastes of coriander, mint, and palak, served in a clay pot for that deep, earthy aroma. Pidiyum chatti curry takes masala rice dumplings and slow-cooks them in coconut milk, tomato paste, and shallots, which is an inspiration drawn from pidiyum kozhiyum but with a completely fresh vegetarian personality. Millet upma caters to the health-conscious, served with curd and pappad; while the mushroom kizhi parotta, cooked in a banana leaf parcel, offers a perfectly spiced, rich flavour. The menu also brings in coriander fritters with onion mint chutney, millet parippu sadam, soya kappa biriyani, mini idlis in fried, onion, or podi versions, the seasonal kuttichira kada chakka curry, and even a Mexican platter with enchiladas, quesadillas, nachos, and grilled vegetables. For the vazhappoo cutlet, we use Japanese panko crumbs for extra crispness. For the mushroom kizhi parotta, only fresh mushrooms from the market, not tinned. For millet dishes, we use kodo millet. The aim is to ensure the best quality with a taste that is always different, says Michel J, executive sous chef. Executive chef Ajaib Kumar D R says the menu was curated based on research and trials. The response so far has been great, people are loving the fresh tastes and new combinations, adds. General manager Dhanesh Thampi highlights that pure-veg restaurants are rare in star category hotels. Our regular menu has the typical favourites, but this signature platter is built around three ideas innovation, traditional dishes with medicinal value, and nutritious recipes, he adds. Many travellers come to visit the Padmanabhaswamy Temple and other shrines, and our location near the railway station and bus terminal makes Vega Dimora a convenient stop for pilgrims. Not just pilgrims, the signature platter is a must-try for city foodies. It can even be a pleasant detour even for the carnivorous ones!