King of celluloid has come out with branded foods which are based on the age-old traditional cooking techniques and spices of kerala. Mohanlal the epitome of acting has tailored to be the brand ambassador for the kerala delicacies. Keeping in mind the exceptional tastes of kerala the brand will be named after him, Mohanlal’s Taste Buds.
A visit to gods Own country kerala is an experience in many aspects, the natural beauty, exotic food and ethnic ambience. The predominance of spices makes the food from this part of the world makes it unique among the delicacies of India . Kerala's cuisine reflects its diverse religious tradition, its seaboard location. It is said that kerala people never skip breakfast lunch or dinner however busy they might be. Kerala cuisine is always cooked with a creative combination of vegetables meat and seafood floured with a variety of spices with a signature ingredientcalled coconut in various forms. The result is a tempting food that is simple yet delicious.
Documenting the beauty of the State and its interesting history of its cuisine the, King of celluloid has come out with branded foods which are based on the age-old traditional cooking techniques and spices of kerala. Mohanlal the epitome of acting has tailored to be the brand ambassador for the kerala delicacies. Keeping in mind the exceptional tastes of kerala thebrand will be named after him, Mohanlal’s Taste Buds. With a commerce background Mohanlal realized the economics of establishing this viable business venture. Evaluating the potential that could be realized in the Middle East, Mohanlal launched the Brand Taste Buds in spices, rice powder, pickles, and the Concept Restraunt in Dubai-UAE. PadmasreeVishwanathanMohanlal’s one o of Indian finest acting talents venturing into the culinary file has not been a s surprise to any one since he has been used as an icon for may brand names like kannan devan tea. Realizing that gulf is the second best marketafter Bombay for consumer goods Mohanlal decided to launch his brandinto Dubai thehub ofgulf business. He has found a perfect balance of his popularity as a superstar and the psychology of the home away from home has worked wonders for the products. The taste buds haslaunched a range ofpicklesmasala’s spices andrecently thericeproducts which are the basic ingredientforkerala cuisine.
Mohanlal has successfully launched a new restaurant in karama’ Dubai. Thedécor which has gives youtheperfect ambiencea typicalkeralastreet thatmatches withthe food that is being served, the traditionalkerala food. A small local supermarket s that sells cigarettes and soft drinks, old lamp-posts and the banyan tree reminds you so much about kerala. The corners engulfed with the visuals ofhis awards and scenes, empowers thebrand the superstar wants to stress. It wastrade andfoodthatlanded Mohanlal’s in thehospitality business todaytastebuds the favorite destinationsfor theDubai crowed .Mohanlal’s Taste buds Restaurant(MTBR) is thea restaurantinUAE whichoffers authentic keralaand coastal cuisine. The menu compromises selections form the Malabar region the central kerala specialties excellent dishes in vegetarian dishes and few dishes from the coastline of KarnatakaAndhra and Tamil nadu. The aim is to promote the treasures of kerala to the world and let the people all over discover the god own county’s true taste. The demographic diversity of people in Dubai is targeted for such restaurants evolving kerala cuisine.
TheMTBRhasregular costumers from all walks oflife., diplomats celebrities andfilm stars who comes fromAmerica BritishAustralia, Asian nationals, includingSingapore Malaysia Thai andGreek diplomats notforgetting Gujaraty’s who loves vegetarianfood north Indians Goanswho relish fish andneighbors likeTamilnaduMangaloreandAndhra
for which he ouches a over whelmingresponse from thekeralites as well asmulti nationals. Time for Chicken Tikka masala, to take back seat andAppam and stew to take over. Well, Kerala is in, and how! After the Kerala Festival in the UK, the English have come down all the way to Kerala to enjoy theKerala food, of course. The placid andsoft taste of meat andfish coconut milk give your palate theright amount ofspices to tingle you sense, yet being deliciousisthe versatilityof kerala food which tempts the divers community of people
MTBR is the only restaurant in Dubai offering authentic Kerala and coastal cuisine. The menu comprises selections from the Malabar region, the central kerala specialties, excellent choices in vegetarian dishes and few dishes from the coastlines of Karnataka, Andhra and Tamil Nadu. The restaurant does not serve any Chinese or Tandoori dishes, our aim is to take the treasures of Kerala to the world and let the people all over discover the God's Own Country through the culinary route. DhirajVijayan is the master chef who has been instrumental in creating the concept and cuisine of MTBR. Dhiraj is IHM graduate and served with Taj group, GRT Grand Days as executive chef before assuming charge at MTBR as Head of Operations. Native of Thalassery, he was educated in Chennai. Dhiraj is an authority in Kerala and south Indian cuisines; apart from coordinating the day to day operations of the restaurant, he devotes a large part of his time for research and development of Kerala cuisine.
Dubai is a demographically diverse city with citizens of more than 140 countries residing here and all of them are amongst our target. Our clientele mix reflects the same, though 50 % of our guests are Kerlalites. The restaurant is open every day of the week for lunch and dinner. Lunch is served between and dinner from .
recipe of taste buds, which are specially chosen for thegulf times views ,indirectlywooing the Qatari crowed totherestaurant intheirnexttrip toDubai ,Chef Dhirajsuggests something like the "chef's special"