Spice Temple – Shravan Special Menu at Malaka Spice! — Reviewed!

What: Spice Temple – Shravan Special Menu
Where: Malaka Spice, All Outlets
When: 23rd July to End of September 2018
Cost: A La Carte

Malaka Spice is an epitome of culinary innovation. Each time they surprise the patrons with the enticing dishes on the menu. Currently, they have come up the Spice Temple – Shravan Special menu which is a tribute to the temples of Southeast Asia. The all-vegetarian menu is not only a treat to the taste buds but overall an enriching experience of culinary and cultural evolution. 

Chef Vikram and Chef Shatrughan are the masters behind curating the menu. It needs a lot of efforts and creativity to explore and execute the age-old traditional recipes which also suits the Indian palate. When asked about the specialty of the temple cuisine, Chef Vikram shared that the main ingredient is the hero and the flavors are retained while keeping in mind that food is not overcooked. All the veggies and fruits are sourced in-house from their farms so one can actually feel the freshness and taste of the dishes.

Since it is the auspicious month of Savan, the Shravan special – Spice Temple is a perfect time to devour the scrumptious meal from Southeast Asia. The menu is a precise combination of Soups, Starters, Salads, Stir-Fry, Rice/Noodles, and Desserts. I tried the following from the menu...
  • Katen Joshi (4.5/5)
  • Swe Payon Hinjo (4.5/5)
  • Thai Crispy Raw Banana (4.5/5)
  • Sambal Goreng Tempeh (4/5)
  • Sweet and Spicy Okra (4/5)
  • Jaew Mak Khua (4.5/5)
  • Tofu Quinoa Stir Fry (5/5)
  • Malaysian Soya Tikka (4.5/5)
  • Vegan Buddha Bowl (5/5)
  • Guava Sticky Rice Pudding (4.5/5)
Out of the five choices from Tofu to Walnut to Veggies to Pumpkin, I tried the appetizing lentil soup, Katen Joshi which was flavored with Burmese ingredients. The protein-packed soup was ferociously filling with all the deep fried potato fries garnishing. The Burmese Lentil Soup was comforting in the monsoon! On the other hand, also tried the Pumpkin Soup – Swe Payon Hinjo. The fiber-rich soup was creamy, thick and fragrant. The Thai basil aroma and the taste were quite evident. Loved it.

Bananas being tropical fruit is used in abundance in southeast Asian cuisine. The Thai Crispy Raw Banana chips are deliciously divine. Deep fried Banana chips coated with corn flour were tossed in soya sauce with the right amount of crunch, sweetness and spice finished with chili flakes.

Next starter was the Sambal Goreng Tempeh. Indonesia originated soya based dish is protein packed and served with the spicy sambal. As I mentioned, the main ingredient is the hero so the tempeh is served aside the sambal sauce so that the flavor of it shines.

The Sweet and Spicy Okra was served next. The sticky deep-fried okra or ladyfingers were chewy, spicy and sweet at the same time. Topped with green onions, loved the textures and flavors. Simple yet delicious.

A very unique Salad was the Jaew Mak Khua or the smoked eggplant. It was served interestingly in an earthen pot with the smoked coal outside. The spicy aubergine mash had the prominent taste of it along with onions and chili. It was a party of flavors in our mouths. Each element was shining!

Never thought that the Tofu can be made in such a delicious way. Quinoa crusted tofu was soft and fresh from inside and crunchy from outside. Totally loved it!

Malaysian Soya Tikka or sort of soya chaap was the fiery red colored dish. The charcoal-grilled soya chaap is tossed in Malaysian spiced paste and coconut milk. The delicious, nutritious and healthy chaap was spicy and a must try if you love spicy soya dishes.

My most favourite complete meal in itself was the Vegan Buddha Bowl. The sticky rice topped with vegan Thai coconut curry, corns, carrots and chunky veggies. It was so bursting with flavours that taste still lingers in my mouth. Aromatic herbs, coconut milk, and taste of rice are worth mentioning. A Highly Recommended Dish!

Though, I did not taste this dish but it surely was tempting – Spicy Noodles with Farm veggies. The Buckwheat noodles is tossed with farm fresh vegetables and robust spices. 

Last but not the least, the only option in the dessert was the unique Guava Sticky Rice Pudding. It was indeed a delicious twist to the classic Mango Rice pudding. The seasonal fresh fruits from farms are utilised in a perfect manner.

Overall, it was a meal worth trying. Kudos to the chef and the team for the innovative dishes!