7 hours ago
Jade at Coimbatore's Broadway mall reimagines Indian flavours for the modern palate
As you step through the doors of Jade, the soft hum of jazz music welcomes you, setting the mood for an unhurried meal. A 60-seater with earthy-jade greens and oranges, contemporary in style and with a cinematic ambience, Jade stays true to Indian cuisine with a mix of both North and South Indian dishes that feel both classic and new.
The Karaikudi mutton soup is the perfect choice to start the meal. Tender mutton simmered with bold, Karaikudi spices, black pepper, and garlic, finished with curry leaves. Equally inviting is the mushroom truffle soup, a bowl of earthy mushrooms and truffle oil, served with in-house garlic bread.
Adding a twist to tradition, the kha sorba is Jade's Indian riff on the Thai classic. A coconut-rich broth infused with lemongrass, galangal, and kaffir lime leaves brings comfort and zest to every sip.
Among appetisers, fish fingers with achaar tartar sauce stand out. Flaky fish coated in a crispy breadcrumb crust seasoned with Indian spices is taken to the next level with Jade's signature achaar tartar, a blend of cut mango pickle and tartar sauce that adds a tang to every bite.
The mutton keema pav bhaji is a reinvention of Mumbai's street classic. Spicy mutton keema and bhaji are served with cheese, onions, and buttery pav, made in-house. It is familiar yet different.
Another bite-sized indulgence is the dahi puri, each crisp shell brimming with sweetened yogurt and fillings, maintaining its crunch until the very last moment.
Says Neha Satish, the project director: 'Jade is a straight-forward space where you can expect to have your favourite comfort food. Our focus has been providing luxury at affordable prices.'
For those seeking a heartier experience, the traditional poori platter is a feast. Puffy, golden pooris come with chickpea curry, aamras, cool saffron-infused shrikhand, and a tall glass of chilled, creamy lassi.
Then there is the kizhi parotta platter, a showstopper. Parottas soaked in creamy prawn gravy are steamed inside a banana leaf, releasing an aroma that is pure Kerala. It is served with chicken 65, chicken curry, and a gulab jamun, a festival on a plate.
Beverages elevate the dining experience. The Blue Pea Refresher, made from dehydrated blue pea flowers, has a purple hue and floral brightness. On sunny days, the Watermelon Kiss is a sweet refresher, with pudina and a slice of watermelon perched on top.
Jade's jalebi offers a delicious finale. Churros shaped like jalebis, soaked in orange- and cinnamon-infused sugar syrup, are served with a saffron almond gelato. It is warm, cool, sweet, and decadent, all at once.
