Issue 2 Vol. 6
B CELEDIE FOONNI U AN N R K ISH
CONTENTS 5 Be a Pro at Home
Professional recipes to try out in your own kitchen
19 Carving Temptations
How garnishing transforms a dish into a delicacy
26 Atilla’s Cocktails
The heady story of the famous mixologist
32 Spice Redefined
Exclusive recipes from the kitchens of Courtyard by Marriott
NUTRITION NIBBLES 22 Bring in the Bell
Peppers: healthy and versatile
SO GORGEOUS 40 Apt Apples
Apples are not just a vitamin source; they make you glow 2 • À LA CARTE •APRIL 2013
KITCHEN FRINGES 31 Ethnic & Chic
RESTAURANT ROUNDING 46 Onboard
IN THE KNOW 42 Ask Dharini
Boardwalk by Ramada scores with its outstanding seafood dishes
Accessories that make your kitchen look elegant
This nutrition expert solves all the diet and nutrition riddles which have been hogging your mind. Embrace them for a healthier living
38 Ask Sabita
This culinary wizard answers all your queries on food and cooking. Now say goodbye to kitchen angst!
EXPERT ON THE BLOCK 17 Wonder Willi
All about Chef Willi who changed the food scene in Chennai
48 Go Vegan
Dario’s vegetarian dishes manage to find the perfect culinary balance
CELEB FOODIE 44 Unni Krishnan
Unni Krishnan shares his food secrets
GOURMET SAFARI 10 Made in Muscat
À la Carte Managing Director Sujit Kumar Editor-in-Chief Bina Sujit Senior Features Writer Krupa Shah Anusha Surendran Design Team Rifah Aiysha Francis Augustine Anto M Vijay Columnists Sabita Radhakrishna Dharini Krishnan Marketing Chennai Daniel Benjamin Paneer Selvam Pitchumani Gomathi Coimbatore Nithyendran
Muscat – the port city offers a delectable range of eclectic dishes
Mumbai Kiran N. Murthy
Wondering if you can whip out recipes just like those of a professional chef? Learn how. Page 5
Published by K. Sujit Kumar on behalf of Options Media Pvt Ltd., 3, Ritechoice VaralakshmiApts. 15/4, H.D. Raja Street, Teynampet, Chennai- 18. Printed by B. Ashok Kumar at Rathna Offset Printers, 40, Peters Road, Royapettah, Chennai-600 014. Chief Editor : Bina Sujit
Delhi Pawan Kumar
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À LA CARTE • APRIL 2013 • 3
Out & About
Mark your dates
The best of Chennai this month. If it’s out there, we’ll find it...
Where: Focaccia by Hyatt Regency
Antipasti buffet lunch serves to fully satiate your appetite, offering a wide range of authentic Italian treats, created by Chef Massimiliano Pauletto. The spread lays out a wide variety of cold cuts, soups, salads and cheese. The range of antipasti includes foccacia taleggio cheese, deep fried crispy fritto misto, sliced cured parma ham, carpaccio, roasted prawns, scallop leek and much more. For more information call 6100 1234
Where: Waves by Ramada
Ladies Nite gets a whole new makeover at the newly launched pub Waves at Ramada of Egmore. With selected beverages and drinks on the house there is great music from the in-house DJ and the party is on from 7pm till midnight, Mondays to Thursdays every week. For more information call 3000 4777
Where: Royal Vega by ITC Grand Chola
Royal Vega, the all vegetarian restaurant brings you pure vegetarian delicacies made with recipes sourced from the kitchens of Indian royalty. From the Nawabs of Awadh to the Peshwas of Maharashtra, experience what it feels like to be dining on delicious dishes that are in keeping with the tenets of Ayurveda. The menu which took the master chefs two years to craft, is replete with culinary delights that are prepared in keeping with the seasons of the year. For more information call 4906 5272 4 • À LA CARTE •APRIL 2013
Big Fat Greek Buffet Where: Kryptos by Willi
The Buffet begins with a welcome drink and chef's choice starter, followed by an extensive spread of fresh salads (vegetarian) followed by assorted specialty main course sinful desserts and ends with a Greek Coffee or Tea. Kryptos’s healthy buffet spread is on from Monday to Friday. Available only for Lunch and priced at Rs.550/For more information call 4503 8001
Be a Pro AT HOME
Have you ever wanted to cook dishes that look straight out of a restaurant menu? Wondering if you can whip out recipes just like those of a professional chef? Be it fusion cooking or beautiful plating, an innovative bent of mind is the key. Here are a few professional recipes that you can easily cook up in your own kitchen
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Fish Cakes • ½ kg fish fillets • 1 ½ cup water • 1 Maggie chicken stock cube (optional) • ½ tsp turmeric powder • Salt • 3 onions (finely chopped) • 1 tsp ginger paste • 1 tsp garlic paste • 1 tbsp green chillies (finely chopped) • 3 tbsp coriander leaves (finely chopped) • 4-5 slices of bread • 2 tbsp butter • 100 ml oil
Place fish fillets in a pan with water, stock cube, turmeric and salt, and bring to boil. Remove fish pieces and shred them. Reserve the stock. Saute chopped onion in a pan with butter. Add ginger, garlic paste, chillies, coriander and a pinch of salt. In a bowl add the cooked mixture and the fish. Soak the bread pieces in stock and add it to this mixture. Mix well. Shape the mixture into small cakes and shallow fry. 6 • À LA CARTE •APRIL 2013
Whisk cream cheese in a separate bowl, add the prawn mixture and lemon juice, and mix well
Prawn Mousse • 250 grams prawns (deveined and washed) • 1 tbsp garlic (finely chopped) • 1 tsp chilli flakes • 100 ml cream • 150 gms cream cheese • 1 tbsp lemon juice • 3 tbsp olive oil
Mix garlic, chilli flakes and salt with the
prawns. Heat olive oil in a pan, sauté the prawns. Remove and keep aside. In a mixer, blend the prawns with cream. Whisk cream cheese in a separate bowl, add the prawn mixture and lemon juice, and mix well. Put this mixture in a piping bag.
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Place a tbsp of chicken and cheese filling in the centre of the crepe, fold on all four sides, forming a square. Fry these parcels on a non-stick pan using very little oil, until they are golden brown on both sides. Serve these crepe parcels with your favourite dip
Spicy Chicken Masala Crepe Parcels For the crepes you need: • 11 ½ cups of flour • 2 eggs • ½ tsp cumin • ½ tsp black pepper • 1 cup milk • ½ cup water • Salt
In a mixer, add flour, spices, eggs, milk, water and salt, and beat until it forms a smooth thin batter. Heat a nonstick pan over medium heat. Scoop the batter onto the pan. Tilt the pan in a circular motion so that the batter coats the surface evenly. Cook the crepe for a minute, until the sides leave the pan. Remove and keep aside on a lightly-oiled flat tray. Repeat the process till you have used up all the batter For the filling you need: • 4 onions (finely diced) • 1 tbsp green chillies (finely chopped) • Two tomatoes (finely 8 • À LA CARTE •APRIL 2013
diced) • 1 tsp ginger paste • 1 tsp garlic paste • ½ tsp turmeric powder • 2 cups chicken (pre- cooked and shredded) • 1 cup grated cheese (can be a mixture of mozzarella, cheddar, gowda cheese) • 3 tbsp coriander leaves • 3 tbsp oil • Salt
Heat oil in a pan, add onions and fry till slightly brown. Add the green chillies ginger and garlic pate. Add the tomatoes, turmeric powder and salt, and sauté for a few minutes. Add the shredded chicken, mix well, remove and keep aside. Let the mixture cool down. Add grated cheese and coriander leaves. Place a tbsp of chicken and cheese filling in the centre of the crepe, fold on all four sides, forming a
square. Repeat the same process for all the crepes. Fry these parcels on a non-stick pan using very little oil, until they are golden brown on both sides. Serve these crepe parcels with your favourite dip For sweet-chilli dip you need: • 1 cup dried red chilli paste • 2 tsp finely chopped garlic • 3 star anise • 1 cup tomato ketchup • 4 tsp brown sugar • 1 tsp soya sauce • Salt and oil
Heat some oil in the pan and put in the star anise. Add garlic and fry till golden brown. Add the chilli paste, fry for half a minute then add the tomato sauce, brown sugar, soya sauce and salt and cook the sauce for five minutes.
Burmese Veg Khow Suey For the broth you need: • 2 onions diced • 12 garlic cloves • 1 inch ginger • ½ tsp turmeric powder • 1 tsp coriander powder • ½ tsp chilli powder • 1 tsp chilli flakes • 1 lemon grass root (crushed) • 3 cups assorted vegetables cut into chunks (carrot, French beans, baby corn, broccoli, mushrooms, yellow zucchini) • 2 tbsp of gram/besan flour (mixed with ½ cup of water) • 1 Maggie veg stock cube • 200 ml coconut milk • 1 tsp light brown sugar • 1 tsp soya sauce • 5 tbsp oil • 1 packet regular noodles pr rice noodles (cooked) For the toppings you need: • Fried crispy noodles (cooked noodles, deep fried) • Roasted peanuts • Sliced spring onions • Lemon wedges • Fried onions • Chopped coriander • Chilli oil
To serve, place the noodles in a deep bowl then add hot broth just enough to cover the noodles. For the chilli oil Mix the 1 tbsp chilli flakes, 1 tbsp red chilli powder and ½ tsp salt in a heat-proof cup. Heat ½ cup of vegetable oil in a small pan. When it’s hot, pour the oil over the chilli flak mix. Set aside to cool.
Grind onions, ginger and garlic into a smooth paste. In a pan over medium heat, add oil. When hot, add the onion paste and gently sauté for about 5 minutes. Add turmeric, coriander and chilli powder, crushed
lemon grass root, sauté for a minute and add the vegetables, and mix well. Now add the besan mixture and cook till the raw besan smell goes. Add some water and the veg stock cube, and simmer till the vegetables are tender. Add the coconut milk, bring to boil, add brown sugar and soy sauce. Stir and remove from heat. To serve, place the noodles in a deep bowl then add hot broth just enough to cover the noodles. Serve with topping. À LA CARTE • APRIL 2013 • 9
Muscat! MADE IN
By Kavita Shyam
10 • À LA CARTE •APRIL 2013
A magnificent port city which is rich in natural beauty, culture, and hospitality, is nothing short of a paradise especially in the winter. Complete with pristine sea beaches and stunning cliffs and mountains besides the ever-popular dune bashing, Muscat is the city of dreams.
Interestingly, the city has a sizeable Indian population many of whom own popular restaurants, shops, and other trades. It is a little surprise if you come across Hindu temples as well – a Shiva and Krishna temple - with a host of Hindu devotees around. The city is dotted with many mosques, the most popular mosque being the Sultan Qaboos Grand Mosque, which is an architectural jewel.
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A trip to Oman and its capital city of Muscat is incomplete without tasting its finger licking delicacies. From French, Chinese, Indian, Italian, Arabic, Oman offers an eclectic range of dining options. Due to the presence of many South Indian and Gujratis in the city, one `even gets to taste a good variety of Indian food at every possible corner of Muscat, apart from the usual delectable Arabic fare. Indian food is supremely popular and the large numbers of Indian chefs in the country enable you to experience an authentic curry every time. There are many options to choose fromfrom quick lunchtime bites to lengthy three course affairs at the plethora of restaurants. Non vegetarians can delight themselves in plenty of authentic Indian or Arabic spicy curries and vegetarians can find a wide array of dishes to satisfy their palate. Omani dishes are on the dry side, be it meat or vegetables and they come with a mountain of rice. And the meat curries are accompanied with flavoured rice, breads or huge naans. Tangy pickles complete the meal. Omani people like to enjoy hookahs over a cup of coffee. Omanis love their food and eat it to their heart’s content; this is obvious from the fact that there are a host of restaurants in the city with cuisines from all over the world. And occasionally they even like a cuppa coffee, so the city hosts plenty of coffee shops for the coffee-holics! The typical Omani food is rich, delicious and heavily flavoured with herbs, spices, garlic, and lime, with Arabic, Indian, and African influences. Also popular is the Omani sweet or halwa made out of dates and sprinkled with dry fruits, which is a modern twist on a local, traditional syrupy pudding. It is served in Omani homes before drinking the Arabic tea. 12 • À LA CARTE •APRIL 2013
Read on to find out a few places where you can have a feast in the royal city of Muscat. Mumtaz Mahal Restuarant A must visit Indian restaurant would have to be the Mumtaz Mahal restaurant which serves outstanding Indian food and plays music alongside a panoramic view of the city from the hilltop. One has to visit this scenic diner to figure out what the rave is all about. This place is one of the finest eateries and has been around since the 1980s famously serving its garlic naan, chicken biryani, fish or lobster dishes, tandoor grilled curry and dishes - Machli Masaledar, Chicken or Fish Fingers and Murg Methi Kebab are to die for. The other sumptuous favoured dishes are Murg Angaarey which the chef tells us is extra spicy tender chicken pieces cooked with garlic or the Ghosht Shahi Korma which is a meat dish cooked in gravy sauce with dry fruits and nuts. Also popular are Balti Murg which is chicken cooked in traditional North Indian sauce, and the Chennai Murg Masala is a spicy dish of dry chicken cubes with coconut, curry leaves and black pepper. For dessert we suggest trying their unique homemade icecream with snake coffee. Churning out host of delicious dishes, day after day with good service since the last two decades Mumtaz Mahal is a sheer delight for foodies.
Also popular are Balti Murg which is chicken cooked in traditional North Indian sauce, and the Chennai Murg Masala is a spicy dish of dry chicken cubes with coconut, curry leaves and black pepper.
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A Taste Of India Situated near the American School, this upscale restaurant has plenty of Americans frequenting the place for some authentic Indian cuisine. Regarded as one of the best restaurants, the place is known for its curries - from the well liked Butter Chicken, Murg Shorba, their hot and sour soup, Tandoori Gobi to name a few. The restaurant has a wide array of vegetarian and meat dishes and Kurkum This is located at a great place at the popular Coniche or Muttrah Souq which makes for a shopper’s paradise and scenic beauty. A great amalgamation of great food, modern, elegant and relaxing décor, attentive and friendly service, this is one of the most visited dine places in the area. The artwork, sculptures and decor completely compliment the skill in putting the menu together. The food is served on white themed crockery with a bizarre rabbit toothpick holder. The food is authentic Indian fare, prepared by the ethnic chefs from India. The fish soup, tomato soup, chicken dimsums, the dry coconut lamb and the Goan fish curry are must-tries. There is a different menu for lunch and dinner in this restaurant. The lunch menu is a lighter one that offers soups, salads, sandwiches, and a few finger dishes, while the dinner menu is an extensive one with soups, salads, variety of Indian starters with chicken, lamb, fish, and vegetable main courses that can be had with rice or bread. For dessert, the Omani Halwa alongside the pistachio cake, lemon cheese cake, dates ice cream, are recommended treats. Normally reservations are required here else it’s packed to the hilt. 14 • À LA CARTE •APRIL 2013
is equipped with fine ambience giving you a real taste of India amidst a sea of foreigners. Even on a weekday this place can be expected to be packed and during weekends it’s better to book a table to be on the safer side and save time. A hit with Indians, locals and the foreigners, make sure you visit this place for some fine preparations to remind you of your people and cuisines back home.
Kargeen If you want to sample one of the best Omani food or Middle Eastern food in town, make sure you hit Kargeen. A thoroughly touristy restaurant in the chic neighborhood in Muscat, this place is on every food lovers’ list. This place screams great ambience with most preferable being the outside dining experience. Set in a lush courtyard garden, lit by suspended lanterns and tastefully decorated Arabic sitting, (in wooden benches covered with carpets) the restaurant makes for a perfect picture opportunity. One is spoilt for choice here - from Yemeni vegetable stew, to Omani shuwa which is a traditional lamb dish, where the lamb is wrapped in banana leaves, then slow cooked in an oven for about 24 hours to the samak al tahina where fish pieces are cooked in sesame sauce. The service is unique, and the waiters are dressed in an old Arabic or Ottoman Turkish conventional way. The food and ambience here is worth a visit.
Ubhar Bistro Known for quality Omani food, great service, helpful and ever-polite staff, hospitality, thematic Arabian ambience, one cannot ask for more! The place is known for serving huge portions of scrumptious food and in attractive dressings. For hard core non-vegetarians the camel biryani is must-try to get a real taste of Oman, according to the staff. This is camel meat cooked with nuts, raisins, and a variety of spices. It comes accompanied with rice, papad and a bowl of raita. For starters Ubhar offers quite a few salads, an appetizer platter, and a number of soups. The soups are mostly inspired by Baluchi dishes of similar name, and are made of turmeric, dried lemon, chili, and sea food. It comes with a small cup of rice to dip in the soup. For drinks, the frankincense ice cream, grilled fish, meat wraps, shark soup, papaya salad, salmon fillet wrapped in grape leave, fish machboos and chicken qabooli, with crème caramel or saffron crème brulee, chocolate fudge cake, and tiramisu made with Omani coffee makes for the ultimate dining experience.
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Sweet Surprises Muscat bakery shop, which is host to some melt-in-the-mouth cakes, biscuits, Omani Halwa, breads and confectioneries, offers a whole range of cakes and patisseries to choose from. The bakery items that are fresh from the oven are also available at most of the grocery stores or malls in the city. Another shop named Caramel is doing famously well in central Muscat for its French baked goodsâ€”tortes, cakes, macaroons that are superbly mouth-watering besides the usual but tempting breads, Danish pastries, cocktail bites, pies, sandwiches and quiches. Go grab a bite at this French haven and indulge yourself in some sinful surprises. If you ready to go overboard with your budget and treat yourself to dessert delicacies, then try The Chedi. This high end place offers food which is fresh, and nicely prepared and presented. This place offers a wide range of French macaroons, chocolate, ice cream, pastries, gateaux and breads and cakes in chocolate, pistachio, salty caramel, vanilla, rosemary raspberry, and the local flavoured Nizwa halwa macaroon. The Chedi has over 12 French pastry chefs and bakers preparing delicious awardwinning treats for years together. With plenty of Europeans savouring French foods, this place is generally packed with people from all across the globe sampling the patisseries over coffee and conversation.
If you are ready to go overboard with your budget and treat yourself to dessert delicacies, then try The Chedi. This high end place offers food which is fresh, and nicely prepared and presented.
Expert on the Block
Wonder Willi He changed the food scene of Chennai at a time when the city was still new to eating out. Chef Willi single handedly changed the course of food history for Chennai. Specializing in Greek, British and Italian cuisines Willi talks about how he landed in Chennai after years of globetrotting and shares insights on the current food scene.
Where are you from?
“Known as ‘Willi’, I am a “Kiwi” or New Zealander but also an Australian who has been working in Asia for the past 24 years. When did you start cooking?
I started cooking with the New Zealand Armed Services before heading to Australia and Britain and then back to Australia to work my way up the culinary ladder. I worked a few positions around Brisbane doing Riverboat dinner cruises, small French and Courtyard restaurants, before leading the largest restaurant in the southern hemisphere for a year. Where did the journey take you from there?
More senior positions in the chains of Crest International, Southern Pacific Park Royal and ITC Sheraton enabled me to leave for Germany in 1987 to train in one of the top Sheraton restaurants before leaving for a twoyear stint in China with ITT Sheraton Beijing. I became an International Executive Chef there and then moved to Bali to open the Sheraton Lagoon Hotel in Nusa Dua and the Holiday Inn Bali Hai. À LA CARTE • APRIL 2013 • 17
How did you land in India?
Three years was spent in Singapore as Executive Chef of the Singapore Holiday Inn Park View before coming to India in 1996 for three years at The Oberoi Grand in Calcutta. I worked for a short while in Goa at The Kenilworth Beach resort and then moved to Mumbai as Executive Chef of The Leela Kempinski Hotel. How did you land in Chennai?
I then arrived in Chennai in early 2002 to open The Park Hotel where I stayed for 7 years. Leaving the field of hotel work, I teamed up with Burgundy Restaurants as Chief Operating Officer for Food and Beverage in operating the outlets of the Ascott Somersett group. In conjunction with the Managing Director, Vipin Sachdev, we have opened a couple of standalone restaurants around Chennai under the umbrella of Tuscana Kryptos Restaurants Pvt. Ltd. What is your signature cooking style?
I mostly cook European based dishes with an Asian twist. The cuisines I am most comfortable cooking are, British, French, Italian and American.
What is the
menu for Tuscana like?
The new menu is built up from previous menus, taking into account the likes and not so popular dishes that we have presented earlier. We have made sure that the menu is up to date and fresh with newer ingredients that become available and to always have a product that invites freshness and creates excitement in dining for our guests. 18 • À LA CARTE •APRIL 2013
How much are you willing to experiment when it comes to food?
I am very willing when it comes to experimenting of course. I always try to keep dishes fresh, up to date and the consumer is always in my mind. What does Chennai’s food scene look like?
It gets better all the time! And whether it can be sustained with the customer base available will have to be seen. But it is refreshing to see such a variety coming into the market to cater to the city. It is a shame that the support is not there by the government to encourage the stand alone restaurants so they can compete, match and succeed against the moneyed hotel restaurant projects.
Garnishing is like cherry on the cake. It adds finishing touches to the feast and presentation is perhaps as important as the meal itself. By Krupa Shah
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The art of food decoration is like the art of painting. You experiment with colours and flavours to create a theme and to stir up the appetite.
hether it is food carving with roses, exotic birds and vegetable bouquets, or peel twirls and pulp shapes, garnish transforms food into a delicacy. Try these food carving methods and garnish designs to make a banquet fit for the gods.
Tools to get you carving The art of garnishing has come a long way from the rudimentary slashing of the Halloween pumpkin into an evil face. Food carving is now a lavish affair and is as time consuming as cooking an elaborate recipe. Known to have originated in Thailand, some of the earliest designs carved were flowers, birds and other inspirations from nature.
20 • À LA CARTE •APRIL 2013
Fruit and vegetable carving comes with its own set of tools and equipment. A plain kitchen knife might be useful to chip away unnecessary pieces of vegetable or fruit to get you to the basic shape or design. The bird-beaked knife has a short sickle-shaped blade and allows you to cut with precision for intricate designs like flower-petals. The zester is nothing but a peeler. When it removes the skin of a fruit or a vegetable, it leaves behind a pattern than can be used for artistic effect. This pattern depends on the shape and style of the zester which can also be used to create loops or strips of peel. A baller is a semi-spherical tool used to scoop out balls of the carved material. The scoop and the space left behind can be used for designs. In skilled hands, a baller can also be used to create furrows, rings and other shapes. A V-cutter is a tool that resembles a flat metal spatula folded at a right angle. This tool can be used to make a right angle cut in a vegetable. You will also need tooth picks or wooden skewers to attach different pieces of fruit together.
When choosing garnishes, select foods whose colours and flavours complement the dish. One of the simplest designs to try is the rose. The method of carving roses can be done with any hard fruit or vegetable such as potatoes, apples, melons, turnip, squash, radish, and beetroots. They make beautiful salad garnishes and decorations for a dessert table.
Roses: Cut a half inch thick peel of the chosen fruit or vegetable and role it in the shape of a rose. Finally secure it with a toothpick to keep it in shape. Carrots: Peal carrots lengthways into long strips. Roll the strips and secure them with a tooth pick. Keep them in ice water for 1 hour. Drain the water and remove the toothpick and the carrot peal will retain its circular shape. And you have a simple and pretty garnish. Mushroom: Cleanly slice the top off a button mushroom and keep aside the bottom. Use a paring knife to create a star pattern on the mushroom-top so that it looks like a swirling circle. Carve a design in the centre. You can sautĂŠ these mushrooms in butter for a tasty garnished side dish. Cocktails: To serve cocktails with style try slicing oranges into thin, flat slices. Place a cherry at the centre and wrap the orange around the cherry by securing it with a toothpick. Balance the toothpick on the rim of a cocktail glass and serve with the drink. Strawberries: Strawberries can be alluring garnishes not only with their speckled skins but also with their bright red colour. Hold a strawberry upside down and make parallel cuts all the way down without entirely reaching the stem, separate the slices into wide pieces like a set of cards and arrange as garnish.
Bring in the
Bell peppers also known as capsicums come in various colours, shapes, sizes and names. Although the vegetable is versatile there are no qualms that they are also nutritious. Let us see why!
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The advantage of peppers is that they taste great whether taken raw or cooked. The varied choices of peppers and the versatility of dishes one can make with bell peppers make them commonly used vegetables.
hough most green peppers or capsicum as we know it are spicy, they are not as spicy as chillies; in fact, substituting chillies with capsicum in food is a much healthier choice. Some bell peppers are also sweet and they come in red and orange colours. From tikkas to salads and curries, peppers can be used to make a dish crispier or soft as befitting for gravies. The green bell pepper or green magazine is the most commonly used in Indian cuisine. Since bell peppers have only about 40 calories, they make for great snacks and dietary foods. They not only help lose weight but also aid in speeding up the metabolism of the body. Bell peppers also have a lot of phytochemicals that have added medicinal properties. Ă€ LA CARTE â€˘ APRIL 2013 â€˘ 23
Bell peppers are high in Vitamin C and A. The skin of the vegetable is hard because it is rich in dietary fibre. Bell peppers also have a recognised amount of Vitamin B6.
The spicy chilli peppers also have an element called capsaicin which protects one from heart diseases, natural relief from inflammation, blocked nose and certain type of cancers. Bell peppers are also on top of the list for being antioxidants. They contain a substance called lycopene that prevents prostrate, pancreatic and bladder cancers.
Buying and storing
Buy bell peppers that do not have too many creases and cracks on the skin. Bell peppers that have gone soft are probably half decomposed. Contrary to common opinion, the white seeds in the bell pepper are not what cause the pepper to be spicy but in fact it is the white fibre that holds the seeds. You can remove the fibre before consuming the seeds. Do not wash bell peppers after purchasing them as the water makes them decay faster even if refrigerated. Freezing bell peppers can also be useful if you wish to store them for 2 or 3 days. A wax like skin is the best a bell pepper looks like when healthy and ready to be consumed.
Capsicums add sweetness and crunch to any salad INGREDIENTS
2 big capsicums 2 tomatoes 2 carrots 2 green chillies 2 tbsp coriander (dhania) leaves Juice of 1 lemon salt to taste 2 tsp oil 1/2 tsp mustard seeds 1/2 tsp asafoetida (hing) 1 tsp curry leaves METHOD
Cut capsicum, tomatoes and carrots into small half-inch cubes. Cut green chillies into small parts and add to it. Add salt and lemon juice. In a frying pan, heat oil. Add mustard seeds and asafoetida. Once the mustard splutter, add curry leaves and add the seasoning to the salad. Mix thoroughly and garnish with coriander leaves. Leave it at least for one hour for the flavour to marinate into the salad.
This is another one of those foods that look like they take a lot of time and effort to make but in truth, are easy to prepare. INGREDIENTS
12 medium Green capsicums 3 medium Potatoes, boiled and mashed 200 g Paneer, grated 10-12 ground Cashew nuts 12-15 Raisins 2 tsp Dry mango powder (amchur) 1 ½ tsp Red chilli powder 1 tsp Cumin powder 1 tsp Garam masala powder Fresh coriander leaves, finely chopped Pinch of salt 2 tsp oil 1 large onion, chopped 1 inch ginger, chopped 3 Green chillies chopped ½ cup cheese METHOD
Slice off thinly from the tops of the green capsicums and remove seeds to make them hollow. Similarly slice off thinly from the bottom so that the capsicums stand steady when placed on a baking tray. Make a mixture of potatoes, paneer, cashew nuts, raisins, amchur, red chilli powder, cumin powder, garam masala powder, coriander leaves and salt. Keep aside. Preheat oven to 225º C. Heat oil in a pan and add onion. Cook till translucent and add ginger and green chillies. Mix into the potato mixture and continue to cook for two minutes. Divide this mixture evenly into twelve portions and stuff into the prepared capsicum shells, sprinkle cheese and place on baking tray. Bake capsicums at 225 ºC for fifteen minutes. Serve immediately. À LA CARTE • APRIL 2013 • 25
World renowned bar consultant and mixologist, Atilla Iskifoglu from Istanbul shares some tips on the art of mixing spirits to create new flavours and cocktails. By Krupa Shah 26 • À LA CARTE •APRIL 2013
À LA CARTE • APRIL 2013 • 27
Atilla has hypnotised crowds with flair bartending since a decade. He has mixed drinks for Madonna and John Travolta and has won many laurels at the international stage.
looked at the bar and it looks like a stage to me,” says Atilla, who was also a singer and a DJ working at a TV station during his younger years. “Flair bartending is all about originality and showmanship. It does not matter if you are the best or not but the way you interact and connect with the crowd is the most important thing,” he adds. Flair bartending is an entertaining performance with the use of bar tools like cocktail shakers and liquor bottles tossed and juggled in acrobatic ways.
Atilla is a spontaneous performer, self-taught and with a
gruelling eight to nine hours of practice as a beginner. “When I go in for a show I see 200 people looking at me and then I feel this is the time. And I start doing my act and go with the flow.” Has he ever made a mistake? “As a beginner I smashed a lot of bottles but people loved it. I used to start out with seven bottles and ended up with one bottle. But people loved it. I used to perform as an entertainer.” Performing professionally since 2000 and settled in the UK, Atilla has come to India several times. “When I come down of India, I am called to train bar tenders at hotels and when some of these people leave or join other hotels, the knowledge and the recipes get carried on and now I see a lot of my cocktails in the menus here. In a way, this has helped flair bartending grow.” He has even judged flair competitions and as an expert in mixology, the science of mixing spirits, he has many creative cocktail recipes to his credit. Atilla has experimented and researched in the art of making new flavours. “What I do is to create new things that don’t exist,” he says, “For example, there is something I made which has the cocktail inside a small ball of ice. The drink is served with a hammer so you break the ice and drink the cocktail from that.”
28 • À LA CARTE •APRIL 2013
He has even judged flair competitions and as an expert in mixology, the science of mixing spirits, he has many creative cocktail recipes to his credit. “For making a cocktail at home, all you need is a mixing glass, a shaker and a lot of fresh ingredients and juices.” he quips. “You can also throw in some spices to make the drink tangy. You can use cinnamon and throw in an apple or any other fruit that you like, cut a little guava, throw it in the mixing glass. Add a little lemon for a touch of sour and honey for sweet,” he lists, “then add a juice as well. Maybe fresh orange or watermelon juice. Then mix everything up in the muddler. Then add not more than 60 ml of your favourite alcohol. Vodka, gin, or tequila whatever it is. Use the shaker to get the mixture done. “
À LA CARTE • APRIL 2013 • 29
Cocktail making is very easy but it is important to know what you’re mixing. Otherwise you can end up damaging your health. “You can have really bad hangovers or even alcohol poisoning. We bartenders are like chemists prescribing drugs. It is important for us to know what each spirit does.” Cocktail Basics:
• Baileys and lemonade is a strict no-no. If you mix them together, the drink will turn bubbly and look like a chemical reaction. • Never mix campari (an alcoholic apéritif obtained from the infusion of herbs and fruit) and whiskey. • For cocktails with lemonade, never put lemonade in the shaker because it will blow up. • The best cocktail is a refreshing drink with fresh juices. It should have more juices and very little alcohol. • Use only fresh ingredients for the real flavours to come out.
Theme ideas for Parties:
• For beach parties, pick an array
of mojitos • If it’s a Latin American theme, with salsa and dancing, include cocktails that are rum based. • For a Mexican entourage, opt for tequila based cocktails. • If you are spending an evening with your senorita Spanish-style, go for rum based cocktails or sangrias.
30 • À LA CARTE •APRIL 2013
Hangover Cure 1 INGREDIENTS
1 free-range egg yolk A pinch of ground chilli Wallnut powder 1 small teaspoon fresh lemon juice 150 ml cucumber juice 100 ml tomato juice METHOD
Put all the ingredients in the mixing glass and use the shaker for the right concoction.
Hangover cure 2 INGREDIENTS
3cl sweet Marsala 3cl vodka Handful of cherry tomatoes 1 leaf fresh basil A pinch of ground coriander A pinch of celery salt Chopped chives to sprinkle A pinch of cracked black pepper METHOD
Put all the ingredients in the mixing glass and use the shaker.
Ethnic & Chic
Go ethnic this summer. Give your kitchen the perfect trendy look with these go-to ethnic kitchen accessories.
Wooden Spoon Ethnic Pepper Mill
Ethnic Bread Basket
Ethnic Boho Salt & Pepper Shakers
Ethnic Brass Bowl
Wooden Drawers with supporters
À LA CARTE • APRIL 2013 • 31
Catch some of the exclusive recipes from the kitchens of Courtyard by Marriott. A little spicy and a lot of yummy, these fusion savouries are sure to leave you wanting for more.
32 • À LA CARTE •APRIL 2013
PROSCIUTTO AND LEEKS STUFFED CHICKEN BREAST WITH GARLIC MASH AND SAUTÉED VEGETABLES ww 1 Chicken breast ww 10 gm Parma ham ww 20 gm Leeks ww 50 gm Potato ww 2 Garlic cloves ww 1 Bell pepper ww 30 gm Broccoli ww 5 Asparagus tip ww 5 ml Olive oil ww 10 gm Butter ww Salt to taste ww Pepper to taste
Clean the chicken breast and make a pocket from the top of the breast. Cut the leak into dice and sauté with butter and finish with Parma ham dices. Stuff this mixture in the breast pockets and cook it in a slow heat. Boil the potato and pass it through a fine strainer and make garlic mash with butter chopped garlic and passed potato. Sauté the bell pepper, broccoli, asparagus. Cut the chicken and present as per the picture. À LA CARTE • APRIL 2013 • 33
PASTA IN TOMATO BASIL SAUCE ww 2 tbsp Extra virgin olive oil ww 2 tbsp Onion, chopped ww 2 Garlic cloves, chopped ww 200 gm Fresh tomatoes, skinned, seeds removed and roughly chopped ww 20 ml Tomato purée ww 3 Fresh basil leaves ww Salt and pepper to taste 34 • À LA CARTE •APRIL 2013
ww 100 gm Pasta of your pepper, sugar. Bring choice up to the boil, then
Heat the oil in a wide frying pan over a gentle heat. Add the onions and garlic and sauté well. Add the garlic and cook for a further minute or so to soften. Add fresh tomatoes and the tomato puree and stir. Add salt and freshly ground black
reduce the heat and simmer very gently for 20-30 minutes, stirring frequently, until the tomatoes have reduced down to a thick sauce. Cook pasta for 8 minutes in boiling water. Toss the pasta in tomato sauce and add fresh basil and parmesan cheese to it.
GRILLED CHICKEN VEGETABLE SALAD IN YOGHURT DRESSING ww 150 gm Chicken breast boneless ww 20 gm Asparagus ww 20 gm Tomato batons ww 10 gm Spring onion ww 20 gm Mixed lettuce ww 5 gm Thyme ww 20 ml Lemon juice
ww 40 ml Olive oil ww 5 gm Mustard paste
Marinate chicken with salt and pepper and grill until done. Cool down the chicken breast and cut it in to thick
strips. Prepare lemon vinaigrette with lemon juice, olive oil, mustard paste and seasonings. Toss the vegetable and chicken with thyme in dressing and serve chilled. À LA CARTE • APRIL 2013 • 35
GRILLED VEGETABLE WRAP THIN WHOLE WHEAT BREAD ww 1 Flat thin whole wheat bread ww 30 gm Zucchini ww 30 gm Bell peppers ww 30 gm Mushroom ww 30 gm Baby corn ww 20 gm Mixed lettuce ww 10 gm Feta cheese 36 • À LA CARTE •APRIL 2013
ww 10 gm Mayonnaise ww Seasoning
Prepare thin flat bread from whole wheat dough and cook it on a griddle. Grill all the vegetable and cut it in to juliennes and
season it well. Place the flat bread on a flat surface and smear it with mayonnaise. Place the seasoned grilled vegetable mixture on the flat bread. Wrap it tight and serve cold.
RAYELLA SIMA KODI VEPUDU ww 3 Chicken drumsticks ww 30 gm Ginger and Garlic paste ww 3 gm Curry Leaves ww 10 gm Chopped coriander ww 2 tbsp Yoghurt ww 10 gm Garam masala powder ww 3 gm Turmeric Powder ww 10 gm Chilli Powder ww ½ tbsp Lemon Juice
ww 10 gm Green chili chopped ww 20 gm Onion Chopped ww 2 Dry Red Chillies ww 20 ml Oil ww Salt to taste
Marinate the chicken drumsticks with ginger and garlic paste, yogurt, garam masala powder, turmeric powder, chili
powder and chopped green chilly. And leave it for resting for an hour, Now add the chopped onion, curry leaves, oil and salt. Then add the dry red chili. Cook it over a hot plate until is done, finally in a pan add oil, curry leaves, yogurt and dry. Red chili and toss it well Serve hot. À LA CARTE • APRIL 2013 • 37
In the Know
Sabita Radhakrishna is a well known food columnist and cookbook author. Our readers can find answers to all their cooking related queries here.
Tofu is so insipid as compared to paneer though it is supposed to be healthier. How do I make an interesting tasty tofu dish?
Try scrambled tofu. It needs ½ cup chopped spring onion, 1 clove of minced garlic, ½ cup diced tomato, 1 medium sized red bell pepper chopped, 1 small carrot grated. Heat a large non stick skillet and fry all these ingredients, cover with a lid and cook for a few minutes till soft. Stir in ½ tsp cumin powder, ½ tsp chili powder, ¼ tsp turmeric powder and cook for a minute longer till the mixture is dry. Add two cups of crumbled drained tofu adding salt to taste and sauté for a minute. Toss ¼ cup of chopped coriander leaves, and serve this dish with pita bread, or phulkas.
38 • À LA CARTE •APRIL 2013
WHAT IS A PATE?
Pate is a spread which is usually made with parts of meat or fish. With the inclination towards vegetarianism being more pronounced these days, you could use pureed vegetables, or mashed paneer or tofu as an alternative.
CHICKEN LIVER PLATE Recipe for chicken liver pate using 250 gm Cut the livers into halves, chop one medium size onion, and one clove of garlic. Fry these in hot oil, until just soft. Liquidise the mixture while still warm. Add a little hot stock or cream if the mixture does not blend. Mix in salt, pepper and Worcester sauce or any seasoning of your choice. Use it over toast or to make sandwiches. If stored in the fridge do not keep for over two days.
What would be the best method of healthy oil-free cooking?
There are several options. One is to use high quality teflon coated pans. Coat the pans with maida to avoid sticking. Using pans is a practical way to eliminate oil from the diet. Use only wooden spoons and if the coating is damaged do not use the pans as there can be health hazards. Stewing traps the food’s natural moisture in a closed pan over low heat. Add extra water when necessary. It preserves food’s natural flavours and nutrients. Slow cookers or crockpots are specially made for stewing but ordinary pans can be used. Steaming is one of the healthiest cooking options. The bottom vessel is filled with water which turns into steam on heating. Over the vessel is a steam basket or trivet which has holes in it and which allows the steam to come through. If you line the basket with pandan leaves or banana leaves the food absorbs the flavour of the leaf. Stir frying involves frying the veggies in a wok on high heat without using oil. Instead, sauces, vinegar or even wine or beer can be used. Baking veggies or say a chicken breast is also an excellent way of cooking with zero oil. Season the food, wrap it with aluminium foil or grease proof paper and place it in a hot oven on a baking tray. A little water can be added to the base to prevent the food from becoming too dry. Marinating food either in curds, lemon juice or vinegar softens it so that the cooking process is reduced. Oil is seamlessly substituted by all these methods by nature’s own healthy ingredients.
What is relish?
A relish is a highly flavoured dish which resembles chutney having a piquant flavor to pep up bland foods. Sanfayna is a Spanish relish recipe : 1 green capsicum, 1 red capsicum, 1 large onion, 4 large tomatoes, 2 small courgettes or 1 small cucumber, 3 cloves garlic 3 tablespoons olive oil, salt and pepper to taste. Heat the oil and gently fry the chopped vegetables while still warm but do not overcook. Remove and add seasoning. Blend to a smooth paste. As a variation, blend with mayonnaise when cold and serve with cold cuts.
BARBECUE SAUCE Just assemble the following ingredients: • 3 spring onions • 4 tomatoes • 2 tbsp stock or water or 1 stock cube • 1 tbsp Worcestershire sauce • 1 tbsp vinegar • 2 tbsp sweet chutney • 2 tsp brown sugar • 2 tbsp oil • ½ tsp chili powder • Salt to taste Blend the chopped vegetables and all the other ingredients to a smooth sauce. Marinate the meat to be barbecued for an hour or so. You could smear the sauce over paneer, tofu, capsicum or any other vegetable to be grilled or barbecued. Sweet chutney is made with tamarind juice, dates, jiggery, spiked with a little chili powder and cumin powder. À LA CARTE • APRIL 2013 • 39
No wonder it is said, “An apple a day keeps the doctor away”. For those of you who are pulling purse strings while getting your beauty mantra straight, apples offer more than a respite from the heat. Apart from being the mouth watering and nutritious fruit, apples have several beauty benefits too, writes Anusha Surendran
40 • À LA CARTE •APRIL 2013
The fruit, rich in anti-oxidants and B-complex vitamins, raises stamina levels and also serves as a good immunising agent. Apples aid in reducing cholesterol levels as they are low on calories and rich in fibre content. They are also the perfect stress-buster as they help in reducing blood pressure with high content of potassium.
MORE THAN JUST
A BITE But apart from being the go-to fruit for a hale and healthy life, apples help you get a glowing skin free of acne and blemishes. Apples make for wonderful homemade beauty masks and their easy availability make it the perfect little health package.
Apples come to the rescue of those with a dry skin too. After peeling off the skin of the apple, grate the fruit. Add olive oil and blend it well. Apply the face mask on your clean face and neck and rinse off with warm water after ten minutes. Pat dry and follow up with an oil-free moisturiser or a drop of olive oil on your face and neck, to enjoy a soft and well-hydrated skin.
FACE MASK • 1 apple • Milk • Eggs • Oatmeal
Puree the apple in a food processor of a blender. Add warm milk and stir until the mixture is blended well. Add the egg yolk and make sure to bind together all the three ingredients. If you find the mixture a bit too watery, add oatmeal to make it thick enough to be able to spread the substance on the face. Using the curved back part of the spoon spread the mixture on your face and leave it on for ten to fifteen minutes. Rinse off with warm water and pat dry later for a healthy skin.
HAIR MASK • 1 to 2 large fresh apples • 2 tablespoons apple cider vinegar • 1 teaspoon fresh lemon juice • 1 tablespoon corn flour
Peel and grate the apples. Add all the other ingredients and mix well. Apply the mixture to dry, unwashed hair, and massage the scalp as you go. Cover your hair with a shower cap and then wrap in with a towel and leave it on for 30 minutes. Rinse out with mild shampoo if desired. The mask will help add shine and strength to hair.
À LA CARTE • APRIL 2013 • 41
In the Know
Dr. Dharini Krishnan, a renowned Consultant Dietician answers your questions on basic nutrition and how it can make a difference to our body and health.
Why do we need to restrict salt intake to avoid blood pressure or other heart diseases?
The salt (sodium chloride) intake in India is very high what with our country being a principally agrarian and tropical country. One spends a lot of waking hours under the sun and hence the reason to include salt in all food types to make up for the loss due to sweating. Early-morning walkers know that during summer months, one starts sweating even as early 6.30 a.m. But most of us today especially in metro cities, do not see the sun rise, and hence are rushing to catch up with morning work before we reach our work place. We move around in air conditioned cars or buses and office is also air conditioned. This gives us little opportunity to really sweat it out! But we continue to eat like our grandparents did. The extra intake of sodium which does not find a way to go out of the body can lead to many health issues and one of which is high blood pressure. So once people are diagnosed with high blood pressure they are advised to reduce their salt intake by not using much while cooking and by removing salt from the dining tables. They are also advised not to touch pickles. But do we care about 42 • À LA CARTE •APRIL 2013
By following a strict regime people with high blood pressure can maybe indulge in pickles once in a while. • At least 80 per cent of the food
consumed should be prepared at home from natural products rather than from ready to use items • Add a lot of fruits and vegetables in the diet. • Reduce the salt in cooking by: • A salad does not need added salt. One can use lime to make the taste interesting. • Remove the salt shaker from the table, as table salt is salt added over and above what is added in the kitchen. • Make pickles from fresh vegetables and other products with little salt and use it just for that week. what we eat while munching out of packed foods? Food sold in packets have more salt content than homemade ones. People with certain heart diseases where there is water retention, need to restrict salt intake. Extra salt can increase the water retention. There are those who reach for the salt shaker even before sipping the soup! Though reducing salt intake has many advantages, we have to know that sodium does not come from salt alone. It is also present in taste enhancers, sea foods, additives. It is sodium that we have to restrict and not salt alone.
Can we binge on weekends and be strict on week days and still lose weight?
The best way forward is to meet a dietician and take expert advice before one starts a diet. As the normal work schedule is not there during weekends, people tend to not count calories intake during weekends. It is a very good psychological balm, but to what extent one can find this beneficial is the key question. Researchers from the Washington University School of Medicine in St. Louis did a study and found that subjects on strict diet-andexercise programmes tend to lose weight more slowly than expected because they ate more on weekends than during the week. "We thought weekends would present a problem for some people attempting to lose weight, but the consistency of our findings before and during the [study] interventions was surprising," says study author Susan B. Racette, PhD, assistant professor of physical therapy and of medicine. "Subjects in the diet and exercise groups lost weight during the week, but over the weekend, subjects in the diet group stopped losing weight and those in the exercise group gained because they were eating more." How much do we binge is very important. If we plan to go out for dinner this weekend it would be smart to eat a big bowl of fruit before one steps out for dinner. This will keep hunger at bay. A whole meal will not be in the restricted list of foods. Similarly sizes matter. It is always good to just take a spoon of the dessert as it maybe a chocolate cake dipped in chocolate sauce with a chocolate ice cream.
What is asafoetida? Is it good for health?
Asafoetida is the dried latex (gum oleoresin) taken from the tap root of the Ferula herb. It has a very pungent smell when used raw but gives a very good aroma when cooked. There are two types of asafoetida - the white and the red ones, both of which are effective. Since it is a gum, it is mixed with starch and made into powder. Asafoetida powder is also used as seasoning. When used while cooking dishes, it emanates a strong and prominent flavour. It is used in curries, dhals, tiffen items, and pickles. It is commonly used in those variations of vegetarian cooking where onion and garlic is not used. It aids the digestive process by removing flatulence. The names of asafoetida in different languages are: English : Devil's dung Persian : Angustha-Gandha French : Ferule Asafoetida German : Stinkendes steckenkraut Arabic : Tyib, Haltheeth Sinhalese : Perumkayam À LA CARTE • APRIL 2013 • 43
I love eating and I balance my calories intake by playing a lot of sports. I am a slow eater and enjoy eating a traditional spread on the banana leaf.
With his mellifluous voice and charming disposition he has captured the hearts of many music lovers. Award-winning singer Unni Krishnan who is the voice for some beautiful film tracks such as ‘Ennavale Adi Ennavale’, ‘Uyirum Neeye’, ‘Narumugayae’, ‘Ivan Yaaro’ is also a renowned carnatic vocalist who has performed in a lot of other countries. He shares his secrets about his experiences with various cuisines and how he always loves the good old traditional meal on a banana leaf!
Cuisines I love
I love food and so am open to trying out different cuisines. I love the traditional Kerala meals, Thai and Italian food due to its varied tastes. I crave for
I cannot survive without rasam. And pasta. These two dishes are absolutely dear to me. My worst food experience
My worst food experience was in New York. We were a huge group there and all of us went to visit an Indian restaurant. We placed orders for Biriyani and were waiting for a while. When we tasted the food it was horrible. We couldn’t chew a mouthful of the dish. I even remember wondering how anyone could serve a badly-cooked dish to so many guests. 44 • À LA CARTE •APRIL 2013
I love my mom’s Nei Appam and Adai which is a steamed dish. But my childhood is dotted with memories of my mom trying to make me like curds. For some reason, from my childhood days I had an aversion to curds. I remember drinking a cup of lassi from a famous shop without knowing its contents. My mother was ecstatic that I liked curds in some form. But when she made it at home I found out and couldn’t drink it! My diet plan
I don’t have a specific diet plan. I love playing sports and burn out all the calories by working out and playing regularly. However, I have a schedule for my meals and avoid overeating as a rule. I don’t enjoy spicy food. Any food intake can be balanced if you work out or play enough to burn the excessive calories.
À LA CARTE • APRIL 2013 • 45
What: Boardwalk by Ramada Where: Egmore
Boardwalk by Ramada is a gem of a restaurant waiting to gain recognition and join the list of best quality hotels in Chennai. A franchise of the Wyndham group, Ramada of Chennai, does justice by imitating its 50 others hotels worldwide - both in class and food. Boardwalk is definitely a dining experience of the finest order.
The woods were lovely, dark and deep. The trail leads to a corner of the roof top surrounded by candle lit tables and the sweet sounds of a jazz band playing. The scene was beautiful like a painting. 46 • À LA CARTE •APRIL 2013
The Boardwalk is a rooftop restaurant inspired by the mystique value of wood. The ambience is that of an old rustic ship with thousand stories to tell. A trail of wood placed like a ramp amidst marble flooring, goes around the rooftop swimming pool to dining tables made of wood. Candles light the table and a few flowers are strewn around. The view is breathtaking and for the nasty rainy days, a rooftop dine-in with complete glass ceiling and room is available. A bar counter is present at both the indoor glass
restaurant and the outdoor one. The service is quick and the staff warm and welcoming.
The complete dining experience
Sitting down with the chef, he explains how Boardwalk uses a unique style of cooking for making grills. Imported lavas stones are placed under the grill. These stones help retain the marinated food as it cooks and prevents burning: the end result being delicious tikkas and sautés. We start with the soup - Classic Lobster Bisque with Herb Twist. The soup is a bit on the bland side but the freshness of lobster saves the day. The hotel’s proximity to the Chindadripet fish market certainly pays off, explains the chef. We then try the three special tikkas, ‘Achari Murgh Tikka’, ‘Giljab Sheek’, and the vegetarian ‘Panner Tulsi Tikka’; each tikka uniquely exceptional in its own way. The speciality of Boardwalk is that the tikkas are actually not spicy though they contain a lot of spices. The tikkas are accompanied by green chutney and a spicy peanut sauce which make a good combination. The showstopper was however the ‘Zaffarani Murgh Malai Curry’ which was a treat to the taste buds. We also ordered the ‘Corn-fed Chicken Breast’ which literally means the chicken was fed only high quality corn which made the chicken’s meat soft and supple to eat. The ‘Seared Scallops’ was a dish straight out of TV shows as it was one of the best scallop dishes found around Chennai. The ‘Jasmine Rice’ was out of the world and though the ‘Thai Curry’ was a bit salty, the flavours of the rice balance it out as you take a filling. For dessert we opted for the light but fine dish of ‘Black Forest Mousse Torte with Cherry Sauce’ accompanied with fresh strawberry ice cream.
We also ordered the ‘Corn-fed Chicken Breast’ which literally means the chicken was fed only high quality corn which made the chicken’s meat soft and supple to eat. The ‘Seared Scallops’ was a dish straight out of TV shows as it was one of the best scallop dishes found around Chennai. The Verdict
Since the hotel is located in a location that most people find intimidating, the hotel is definitely worth the reservations. The seafood dishes such as the lobster and scallops were outstanding as the advantage lies on the distance between the docks and the hotel. Boardwalk is sure to create an impact among the Chennai foodies.
À LA CARTE • APRIL 2013 • 47
Go Vegan The newest fully-vegetarian restaurant to hit the city, Dario’s has managed to create a fine balance between taste and value. What: Dario’s Where: 11, Kasturi Rangan Street,
Teynampet In attempting to create a vegetarian Italian restaurant, Dario’s has created each dish carefully with complete emphasis on the way it looks, with wholesome meals as a sure selling point.
What you see
As we walk in to the restaurant we could see various renditions of the Mona Lisa - as a chef, an Italian peasant etc. The restaurateur has definitely been inspired by Da Vinci on every wall. The decor is simple. Broad tables with comfortable chairs and plain purple tablecloths. The seating outside can be great during the months of December and January. It is an ambience that promotes conversation and is good for large groups.
Fresh and Warm
The breads at the restaurant earns brownie points. Fresh and warm, it is evident that they make their own. We were served Foccacia Bread with a Bell pepper Dip, soft bread with a tangy accompaniment that prepared us for the enormous platter consisting of Bruschetta with Sundried Tomato Pate, a dish that kept you going back for more. The other starters though didn’t have much going on for them — the Bruschetta with aubergines, garlic, capers and mint had a garlic flavour too strong for the palate, the Spinach and Cottage Cheese Balls were at the other end of the spectrum, aka too bland. Their signature starter is 48 • À LA CARTE •APRIL 2013
a perfectly done dish - Whole Roasted Mushrooms. The restaurant is known for its pizza and it lived up to its name. Well done pizza with mouth-watering cheese and a crispy base provided the perfect foil. We were also served the Risotto in Mushroom Cream Sauce and the Ravioli in Tomato Cream Sauce. The former was a superior dish, with the rice cooked just so and a taste that grows on you. The mushrooms were succulent and the sauce was not overpowering. The ravioli, however, could have had more to its credit. The sauce didn’t have anything striking and the ingredients such as chickpeas could be a little surprising for a first-timer.
For dessert we were given Lemon Cheesecake and Rich Chocolate Mousse. True to its name the mousse was as rich as it could get, and is every chocolate lover’s delight. Each spoonful makes you want to have more. On the other hand, the biscuit crust of the cheesecake was excellent but the cake was a bit sour.
The restaurant is known for its pizza and it lived up to its name. Well done pizza with mouthwatering cheese and a crispy base provided the perfect foil.
In terms of pricing, the place is very reasonable, as a meal for two costs close to Rs 1,200. The restaurant sure gets points for authenticity as they make their ravioli and risotto from scratch. On the whole, it’s a great place to go to as a family, on a warm Sunday afternoon. À LA CARTE • APRIL 2013 • 49
Info at your fingertips
Kaju Katli, Jalebi
Chicken Tikka Masala
North West Frontier
Planning a birthday bash? Choose from a comprehensive list of bakers across the city Desserts, Bakers & Ice Cream P53 50 • À LA CARTE •APRIL 2013
Bars & Restobars Bars & Restobars Zara Tapas 74 Cathedral Road, Gopalapuram. 28111462 Anna International Airport, Meenambakkam. 22560779 Geoffreys 171 J N Salai, AnnaiSathya Nagar, Arumbakkam. 66778899 Opium Bar Hotel Royal Plaza 3E Road, Koyambedu. 23790066 10 Downing Street Kences Inn Boutique Hotel 50 North Boag Road, T Nagar. 28152152 Bike & Barrel The Residency Towers 115 Sir Thyagaraya Road, T Nagar. 28156363 Black & White The Residency 49 GN Chetty Road, T Nagar. 28253434
Chipstead Taj Coromandel 37 MG Road, Nungambakkam. 66002827
Havana The RainTree Hotel 120 St Mary’s Road, Alwarpet. 42252525
Crystal Bar Ranjith Hotel 15 Nungambakkam High Road, Nungambakkam. 28270521
High Time GRT Grand 120 Sir Thyagaraya Road, T Nagar. 28150500
Distil Taj Connemara 2 Binny Road, Anna Salai. 66000000
Le Pub Liberty Park Hotel United India Colony, 1st Main Road, Kodambakkam. 24725950
Dublin The Welcome pub Park Sheraton 132 TTK Road, Alwarpet. 24994101 Gallop Radisson GRT Hotel St Thomas Mount, 531 GST Road, Anna Salai. 22310101 H20 Harrisons Hotel 315 Valluvar Kottam High Road, Nungambakkam. 42222777
Pasha The Park 601 Nungambakkam Main Road, Nungambakkam. 42676000 Bay 146 Savera Hotel 146 Dr Radhakrishnan Salai, Mylapore. 28144700 Rhapsody Courtyard Marriott 564 Anna Salai, Teynampet. 66764000
Regal Resto Bar Raj Park 180 TTK Road, Alwarpet. 42257777 The Leather Bar The Park 601, Nungambakkam Main Road, Nungambakkam. 42676000 Blend Taj Mount Road 2 Club House Road, Mount Road. 66313131
Cosmopolitan Want your restaurant to be listed? Give us a call. À LA CARTE • APRIL 2013 • 51
Bars & Restobars The Pirate’s Esthell Continental Hotels & Resorts Royal Enclave, 1 Besant Avenue, Adyar. 24466240 Madera The RainTree Anna Salai 636 Anna Salai, Teynampet. 28309999 Xzubarence Bar Raj Park 180 TTK Road, Alwarpet. 42257777
Tequila Sunrise The Society Bar The Ambassador Pallava, 30 Montieth Road, Egmore. 28554476 Poker Bar Hotel Shelter 19 20 21 Venkatesa Agraharam Street, Mylapore. 24951919
Trantor Bar Breeze Hotel 850 Poonamallee High Road, Poonamallee. 26413334 Anchor Bar Taj Fisherman’s Cove Covelong Beach, Kancheepuram. 67413333
Vintage Bank Hilton 124/1 J.N.Salai, Ekkaduthangal 22255555 Mustang Bar Green Park Hotel NSK Salai, Arcot Road, Vadapalani. 66515151 Upperdeck Comfort Inn Marina Towers 2A Pooniamman Koil St, Egmore 28585454
Transque Bar Hotel Abu Palace 926 Poonamalle High Road, Egmore. 26412222
365 A.S. Hyatt Regency 365 Anna Salai, Mount Road. 61001234
Tropicana Bar New Victoria Hotel 3 Kennet Lane, Egmore. 28193638
Flame, Le Club Le Royal Meridien 1 GST Road, St Thomas Mount. 22314343
The B Bar Lifestyle Bar 94 Sathyadev Avenue Next to Chettinad Vidyasharam School MRC Nagar 49001010
Degree Pub Quality Inn Sabari IT Tech Park, 33 Omar Road, Navalur. 27435030
Arcot Bar The Trident Hilton 1/24 GST Road, Meenambakkam. 22344747
Winchester Bar Radisson Blue Hotel 2, Ethiraj Salai, C-in-C Road, Egmore 30404444
Zodiac The Accord Metropolitan 35 GN Chetty Road, T Nagar. 28161000
Q Bar Hilton 124/1 J.N. Salai, Ekkaduthangal. 22255555
Minus 1 125, Inside Hotel Park View, Valluvarkottam High Road, Nungambakkam 9025110838
52 • À LA CARTE •APRIL 2013
Bars & Restobars · Food Chains Food chains
Mc Donald’s 106 2nd Avenue, Anna Nagar 9566022866 Taramani 45556008 Adyar Ananda Bhavan 70/241 Ramakrishna Mutt Road, Mylapore 23453031 Nungambakkam 23453037 Anna Nagar 23453048 Koyambedu 23790403 Mogappair 42845074 Pondy Bazaar 23453041 Vadapalani 42013008 Parrys 23453044 Tambaram 42034949 Hotel Saravana Bhavan Spencer Plaza, 769 Mount Road, Anna Salai 28495577 Egmore 28192055 R.K Salai 28115977 Mylapore 24611177 Purasawalkam 26616699 Anna Nagar 26269721 Ashok Nagar 24892466 KK Nagar 24745577 T Nagar 24345577 Vadapalani 24817866 KFC Spencer Plaza, 769 Mount Road, Anna Salai 45514447 T. Nagar 43042222 Taramani 42666061 Nungambakkam 43562222 Anna Nagar 42612222 Marrybrown 133 Pondy Bazaar, T Nagar 42023704 Anna Salai 42116777 Mylapore 45535362 Nungambakkam 42032923 Anna Nagar 46218777 Koyambedu 421790372 Kodambakkam 42135553 Shenoy Nagar 43532721
Vasant Bhavan 10 Gandhi Irwin Road, Egmore 4281 Mount Road 28418693 Mylapore 24936666 Nungambakkam 28222233 Tambaram 22264441 Sangeetha Restaurant 24/2 South Mada Street, Mylapore 24643898 Nungambakkam 42137300 Greams Road 28294081 Choolaimedu 23744041 T Nagar 42121170 Parrys 25341745 Adyar 24426554 Subway For delivery call 45600600 Located at Nungambakkam, Egmore, RMZ Millenia Tech Park, Express Avenue, Spencer Plaza, Citi Center, Besant Nagar Pizza Corner 64 CP Ramaswamy Road, Abhiramapuram 43009502 Nandanam 42131333 Nungambakkam 42139566 Anna Nagar 42172300 Meenambakkam 42064151 Tambaram 22390647 Adyar 42187666
Velachery 22552172 Domino’s pizza Spencer Plaza, 769 Mount Road, Anna Salai 28494444 Mylapore 28474444 Purasawalkam 25322333 Teynampet 24355890 Anna Nagar 42014444 Ashok Nagar 24714555 Mogappair 26536455 Perambur 25518888 Adyar 24424444 Tidel Park 22540221 Velachery 22431777 PitStop 1, Jay Nagar, Panayur Kumaran Nagar Indian Oil Petrol Bunk,OMR Chemmancherry 24501499 /1699 Kancheepuram 27470399 US Pizza 152 Abirami Mega Mall, Purusaiwalkam 42371111 Pizza Hut Spencer Plaza, 769 Mount Road 39883988
Garden Fresh Veggie Pizza
Want your restaurant to be listed? Give us a call. À LA CARTE • APRIL 2013 • 53
Desserts, Bakers and Ice Cream Baker’s Basket Savera 146 Dr.Radhakrishnan Salai, Mylapore. 28114700 Fresco For queries call 456000600 Located at Nungambakkam, Egmore, Express Avenue, Citi Center, Besant Nagar Delicatessen @ Chamiers 45000008 Tuscana Delicatessen Located in Tuscana on Chamiers 89 Chamiers Road, Alwarpet, Diagonally opp. Park Sheraton IN GATE 45000008 Muffin Tree Courtyard Marriott 564 Anna Salai, Teynampet. 66764000 Milkyway 24 G7 Wellington Estate, Ethiraj Road, Egmore. 28251194
Blueberry Muffins Desserts, Bakers and Ice Cream Ambrosia 11, Cenotaph Road 45002099
Amadora Gourmet Ice Cream 23, Wallace Garden, 3rd Street 42323482 Hot Breads 74 Cathedral Road Gopalapuram 28110345 Mylapore 28112760 Kilpauk 26444212 T Nagar 28153998 Thiruvanmiyur 24485080 Saidapet 22200850 54 • À LA CARTE •APRIL 2013
Sandy’s Chocolate Laboratory 14 1st Cross Road, Off Greenways Road, R.A Puram.42303852 Nungambakkam 42134000 Emilios Gelateria 22/1 2nd Main Road, 5th Cross Cit Colony, Mylapore 43535544 Neelankarai 24495010 Anna Nagar 43016680 Besant Nagar 45511226 Snow Field Dessert Pub 1 Cathedral Road, Cathedral Road, Gopalapuram. 28116416
La Boulangerie 21 Arundale Beach Road, Kalakshetra, Besant Nagar 9566099917 Valluvar Kottam 42222777 French Loaf T46 A 7th Avenue, Anna Colony, Besant Nagar 32216628 Chetpet 32216618 Mahalingapuram 32216627 R.A Puram 32216625 Spencer Plaza, Anna Salai 32210936 Parfait 3 16 Manikeshwari Road, Kilpauk 25321601 Velachery 22432022 Valmiki Nagar 24405588 Anna Nagar 26288822
Desserts, Bakers and Ice Cream Ecstasy 8, Sathyam Cinemas, Thiru-Vi-Ka Road, Royapettah. 43920444 Cake Walk 10, Montieth Road Egmore 28553811 Besant Nagar 24917022 MC Renett A9 2nd Avenue, Anna Nagar 64551011 Kodambakkam 64551012 Mandaveli 64551022 Teynampet 64551027 Nungambakkam 64551028 Parrys 64551036 Purasawalkam 64551014 T.Nagar 64551019 Creamy Inn W396 School Road, Anna Nagar West Extn. 26150080 Anna Nagar 26220080 Chetpet 28362255 K.K Nagar 23663939
Strawberry Smoothie Freeze Zone 33 TTK Road, Alwarpet. 24661839 Jelly Belly E37 2nd Avenue, Besant Nagar. 24460777
La Patisserie Taj Coromandel 37 MG Road, Nungambakkam. 66002827 Cakes N Bakes 70/32 Nungambakkam High Road, 28277075, 28205554 Thoraipakkam 24580809 Velachery 65610502 Baker’s Cottage 6th Avenue, Anna Nagar. 9884532326 Maple Leaf Chocolate Lounge 9 Harrington Road, Chetpet. 43561666, 43561333 Brio - The Cafe Shoppers Stop Chetpet 42664471 T. Nagar 42024415
Banana Split Sundae
The Baker’s Code Kebab Court Complex, Velachery. 22591275 Want your restaurant to be listed? Give us a call. À LA CARTE • APRIL 2013 • 55
Desserts, Bakers and Ice Cream · South Indian Fruit Shop on Greams Road Greams Rd, Thousand Lights 23450871 Besant Nagar 23450876 Anna Nagar 23450872 Kilpauk 23450877 Spencer Plaza 28490083 Cathedral Road 23460986
INDIAN CUISINE South Indian
Southern Spices Taj Coromandel 37 MG Road, Nungambakkam. 66002827 Vrindavan Restaurant New Woodlands Hotel 72-75 Dr Radhakrishnan Salai, Mylapore. 28113111 Amaravathi Restaurant No.1, Cathedral Road, Gopalapuram 28116416
Jakob’s kitchen 28/18, Khader Nawaz Khan Road, Nungambakkam 42032808 Chennai Woodlands 20 2nd Lane Beach, Parrys. 25214343 Annalakshmi Restaurant 804 Mount Road, Anna Salai. 28525109 Malgudi Savera Hotel 146 Dr Radhakrishnan Salai, Mylapore. 28114700 Anjappar 7/2 JP Tower, NH Road, Nungambakkam. 28256662 Rasam 25 Raja Annamalai Road, Purasawalkam. 9789062857
Maya 32 Platinum Building, Khader Nawaz Khan Road, Nungambakkam. 42137774 Southern Aromas The Residency Towers 115 Sir Thyagaraya Road, T Nagar. 28156363 Dakshin Park Sheraton 132 TTK Road, Alwarpet. 24994101 Meenam Harrisons 315 Valluvar Kottam High Road, Nungambakkam. 42222777 ID (Idly & Dosa) Sathyam cinemas, 1s floor, 8, Thiru-vi-ka Road, Royapettah 23920346
Madras The Kitchen The RainTree Anna Salai 636 Anna Salai, Teynampet. 28309999 Ponnuswamy 24 Ethiraj Salai Egmore 28270784 Curry Leaf The Chariot 4 Tirumalai Road, T Nagar. 28341212 Navaratna Le Royal Meriden 1 GST Road, St Thomas Mount. 22314343 The Raintree Taj Connemara 2 Binny Road, Anna Salai. 66000000 56 • À LA CARTE •APRIL 2013
Semiya with Madras Fish Curry
Kerala · North West Frontier Barbecue Nation Shri Devi Park Hotel 1 Hanumantha Road, North Usman Road,T.Nagar 60600000, 64530160, Moti Mahal 7 Jaganathan Road Nungambakkam 42137539 Kabul 1/200 Dr Radhakrishnan Salai, Mylapore 24996761
North West Frontier
Thalassery W77 4th Street, AnnaNagar 26207853 Kumarakom 27/28 Vijayanagar Ext, Velachery Main Road, Velachery 42022277 Nungambakkam 42605677 Anna Nagar 42172217 Adyar 42034203 Ramapuram 22496109
Nawaab’s Express Avenue Mall, 49 Whites Road, Thousand Lights. 28464255 Sigree Hotel Aruna Annexe 144-145 Sterling Road, Nungambakkam. 42664222
Palki 1, Cathedral Road, Gopalapuram. 28111794 La Shaakahari 20 Pycrofts Garden Road, Nungambakkam. 28265000 Peshawri Chola Sheraton 10 Cathedral Road, Gopalapuram. 28110101
Coconut Lagoon 1 Cathedral Road, Gopalapuram. 42020428 Tharavad 6 Bay View Drive, Kottivakkam, ECR. 9840075355 Ente Keralam Kasturi Estate, Poes Garden, 1st Street, Alwarpet. 42328585 Kottaram 9/2 Taramani-Perungudi Link Road, Perungudi. 24540660
Want your restaurant to be listed? Give us a call. À LA CARTE • APRIL 2013 • 57
North West Frontier · Chinese Copper Chimney 74 Cathedral Road, Gopalapuram. 24980819 Mouthful 12/20 Raghaviah Road, T.Nagar. 42124260 Mast Kalandar 17 2nd Sashtri Nagar, MG Road, Adyar. 42018382
Barbecue Chicken Minar Savera 146 Dr.Radhakrishnan Salai, Mylapore. 28114700
Beyond Indus Taj Mount Road 2 Club House Road, Mount Road. 66313131
Navaratna Le Royal Meridien 1 GST Road, St Thomas Mount. 22314343
The Great Kebab Radisson Blue Hotel 2 Ethiraj Salai, C-in-C Road, Egmore 30404444
Olives Hotel Deccan Plaza 36 Royapettah High Road, Royapettah. 66773333
Tandoor Aruna Hotel Annexe 144-145 Sterling Road, Nungambakkam. 28262626
The Cascade 32 Khader Nawaz Khan Road, Nungambakkam. 28333836, 42137767 Besant Nagar 42019372, 24461625 3 Kingdoms 3rd Floor, 20B Khader Nawaz Khan Road, Nungambakkam 28333388, 28333390 Equinox 9-B 1st Floor, Kakani Towers, 34(15), Nungambakkam High Road, Nungambakkam 43084708, 9566167736
Up North The Raintree Hotel 636, Anna Salai,Teynampet 28309999 Mughals Zaika Restaurant 8 Rajarathinam Street, Kilpauk. 42858901 Rajdhani Shop No.5, Express Avenue Mall, 49 Whites Road, Royapettah. 28464422 58 • À LA CARTE •APRIL 2013
Grilled Mutton Kebab Skewers
Chinese · Continental Stix Hyatt Regency 365 Anna Salai, Mount Road 61001234
Golden Dragon Taj Coromandel 37 MG Road, Nungambakkam. 66002827
Rangis Continental Chambers 142 Nungambakkam High Road, Nungambakkam. 42144933
Dynasty Restaurant Firm Tower, W121 3rd Avenue, Anna Nagar. 26212699, 42026609
Wonton 39 4th Street, Alwarpet 32513335, 43009700 Nungambakkam 28332002 Anna Nagar 26264633 Adyar 42116364 China Town 74 Cathedral Road, Gopalapuram. 28112246
Oriental Blossom Radha Regent 171 Jawaharlal Nehru Salai, Arumbakkam. 24757788 Mandarin 19 Thiruvedian Street, Gopalapuram. 28117431
Flower Drum Prince Plaza, 46 Pantheon Road, Egmore. 30228822 Mainland China Hotel Aruna Annexe 144-145 Sterling Road, Nungambakkam 28238345 Teynampet 45000236
Eden E37, 2nd Avenue, Besant Nagar 24460777, 04424463777 Anna Nagar 26221010 Nungambakkam 42222777
Ox and Tomato 145 St.Mary’s Road, Alwarpet 43060009 Above Sea Level The RainTree Hotel 120 St Mary’s Road, Alwarpet. 422525252 Yoko Sizzlers 20B 2nd Floor, Khader Nawaz Khan Road 42180888, 9043043090 Giorgio T29 7th Avenue, Besant Nagar. 24461828 Tangerine 5 Murrays Gate Road, Alwarpet 42110888 Kobe sizzlers 10 Khader Nawaz Khan Road, Nungambakkam 28332711
Chin Chin The Residency 49 GN Chetty Road, T Nagar. 28253434 Lemon Grass The Rain Tree 120 St Mary’s Road, Alwarpet. 42252525 The Canton Kaveri Complex, 96 Nungambakkam High Road, Nungambakkam. 28272197, 28214445
Crispy Sesame Chicken with Gingered Beans Want your restaurant to be listed? Give us a call. À LA CARTE • APRIL 2013 • 59
Continental · Italian · Japanese · Korean · Malaysian Kipling Cafe 14 L. Jey Avenue, Akkarai, Sholinganallur, ECR. 24530040
Prego Taj Coromandel 37 MG Road, Nungambakkam 66002827
Ashvita Bistro 11 Bawa Road Alwarpet 42109990, 42031982
Little Italy Eldorado Building, 1/2 Nungambakkam High Road, Nungambakkam. 42601234, 66246178
Tuscana Pizzeria No.19 3rd Street, Wallace Garden, Nungambakkam 45038008
Sam’s pizzeria 7 Jaganathan Road, Nungambakkam 33703370 The Pasta Bar Veneto Old No.59, New No.32, Burkitt Road T.Nagar 42126680 Egmore 42145534 Fresca Pizza by Sandys 32 Platinum Building, Khader Nawaz Khan Road, Nungambakkam 42068484 Smoking Joe’s 31, Burkit Road, T.Nagar 24350505 Rhapsody Courtyard Marriott 564 Anna Salai,Teynampet 66764000, 66764488
Casa Piccola 7, Khader Nawaz Khan Road, Nungambakkam 64500500
Japanese Teppan at Benjarong 146 TTK Road, Alwarpet. 24322640, 43009161 Dahlia Kauvery Complex, 93 Nungambakkam High Road, Nungambakkam. 28265240
Focaccia Hyatt Regency 365 Anna Salai, Mount Road. 61001234 Papa John’s Pizzeria 29 Nungambakkam High Road, Nungambakkam 42075656 Bello Ciao 140 Nungambakkam High Road, Nungambakkam 24511130 ECR 24511130 60 • À LA CARTE •APRIL 2013
Hummus with Pita Bread
Akasaka 128, Grd Floor Lattice Bridge Road, Thiruvanmiyur. 24453424
Korean In Seoul 530 TTK Road, RA Puram 42081998 Kyung Bok Gong 10 Chamiers Road, Nandanam. 42113346/7
Malaysian Pelita Nasi Kandar 16 17 18 Appaswamy Towers, Sir Thyagaraya Road, T Nagar. 24335759 Bee’s Kopitiam Express Avenue Mall 49 Whites Road, Thousand Lights. 28464088
Mexican · Pan Asian · Thai · Mediterranean · Sweets Estia Aloft Hotel 102 Rajiv Gandhi Salai, Sholinganallur, Old Mahabalipuram Road. 45925500 Azzuri Bay 13 First Crescent Road, Gandhi Nagar, Adyar. 42115253 Kefi Taj Mount Road 2 Club House Road, Mount Road. 66313131 5 Senses Oyster, 9, Khader Nawaz Khan Road Nungambakkam 30062010
Rava Khoya Laddoo Mexican
Baan Thai 10 Khader Nawaz Khan Road, Nungambakkam. 28332611, 28332612
Don Pepe 73, Cathedral Road Gopalapuram, Chennai 04428110413 Texas Fiesta 17/2, Shaffee Mohammed Road, Off Khader Nawaz Khan Road Nungambakkam 43087882
Hip Asia Taj Connemara 2 Binny Road, Anna Salai. 66000000
Benjarong 146 TTK Road, Alwarpet. 24322640, 43009161 Lotus The Park 601 Anna Salai Nungambakkam. 42676000
Aqua The Park 601 Nungambakkam Main Road, Nungambakkam. 42676000
Silk Asiana Hotel 1/238 Old Mahabalipuram Road, Semmencherry 67411000
Azulia GRT Grand 120 Sir Thyagaraja Road, T Nagar. 28150500
The Upper Deck Taj Fisherman’s Cove Covelong Beach, Kancheepuram. 67413333 The Crown The Residency Towers Sir Thyagaraja Road, T Nagar. 28156363 Kryptos by Willi 24 Yafa Tower Khadar Nawaz Khan Road Nungambakkam 45038001
Sweets Gangotree 42 Cathedral Road, Gopalapuram 28111664 Adyar 24452422 Shree Mithai 18 Dr TV Road, Chetpet 42809999 Spencer Plaza 42134455
Want your restaurant to be listed? Give us a call. À LA CARTE • APRIL 2013 • 61
Sweets · Coffee Pubs · 24 Hour Dining The Grand Sweets 2nd Main Road, Gandhi Nagar, Adyar 42054466 Besant Nagar 45006464 Anna Nagar 42634422 T.Nagar 42124466 Sri Krishna Sweets Soundarajan Street, CIT Nagar, Theyagaraya Nagar 42616161 Adyar 24413805 Anna Nagar 26191222 Ashok Nagar 24850808 Mylapore 28112827 Nanganallur 9789062861 Purusawalkam 26616667 West Mambalam 9789062860 Mishtee 112 Nungambakkam High Road, Nungambakkam. 43084984 Adyar Anandha Bhavan 9 Lattice Bridge Road, Adyar 23453045 Anna Nagar 23453043 Nungambakkam 23453037
Coffee Pubs Amethyst Whites Rd, Royapettah Entrance next to Corporation Bank 4599 1630 Robustaa 24/67 Halls Road, Kilpauk. 42858412
Barista 4 Khader Nawaz Khan Road Nungambakkam 42138567 Besant Nagar 42019455 Tea Lounge Radisson Blue Hotel 2 Ethiraj Salai, C-in-C Road, Egmore 30404444 Café Coffee Day Montieth Road, Egmore 28546981 Kilpauk 42175621 Ispahani Centre Nungambakkam 64627082, 43577231 Café Zha 25 2nd Main Street, Kamarajar Avenue, Adyar. 42116027 Coffee World Abhiramapuram, 64 CP Ramaswamy Road, Alwarpet. 43009499 Coffee Central 11 Dr B Narasimhan Road, Opp GN Chetty Road, T Nagar. 28152045, 9840111298 Café Pascucchi Express Avenue Mall 49 Whites Rd, Thousand Lights. 09840922895
Anokhi 106 Chamiers Road, Opposite Oryza 24311495
Café tapas 47B Ground Floor, Ramana Nursing Home Complex Velachery Main Road, Velachery. 42325165
Cafe Chokolade 10/1A3 Montieth road Egmore 42126461 T.Nagar 42606532
High on Caffeine Mitsubishi Showroom, LB Road, Adyar. 42116482, 9003034049
62 • À LA CARTE •APRIL 2013
24 Hour Dining Est Hilton 124/1 J.N. Salai, Ekkaduthangal. 22255555 Anytime GRT Grand 120 Sir Thyagaraya Road, T Nagar. 28150500 Garden Café Radisson Blu Hotel 531 GST Road, St Thomas Mount. 22310101 Paprika Mariott Courtyard 564 Anna Salai, Teynampet. 66764000 Main Street The Residency Towers Sir Thayagaraya Road T Nagar. 28156363 Anise Taj Coromandel 37 MG Road, Nungambakkam. 66002827 601 The Park 601 Nungambakkam Main Road, Nungambakkam. 42676000 Caramel Asiana Hotel 1/238 Old Mahabalipuram Road. Semmencherry. 67411000 Rainbow The Raintree Hotel 120 St Mary’s Road, Alwarpet. 42252525
24 Hour Dining · Seafood · Multicuisine My Cafe Chola Sheraton 10 Cathedral Road, Gopalapuram. 28110101 Bay View Point Taj Fisherman’s Cove Covelong Beach, Kancheepuram. 67413333 Samudra Trident 1/24 GST Road, St Thomas Mount. 22344747 Kayal Le Royal Meridien 1 GST Road, St Thomas Mount. 22314343
Mixed Vegetable Broth Water’s Ege Café GRT Temple Bay Mahabalipuram. 27442251, 27443636
Cilantro Le Royal Meridien 1 GST Road, St Thomas Mount. 22314343
Club House Taj Mount Road 2 Club House Road, Mount Road. 66313131
The Kitchen The Raintree Anna Salai 636 Anna Salai,Teynampet. 28309999 Verandah Taj Connemara 2 Binny Road, Anna Salai. 66000000 Seagull Taj Fisherman’s Cove Covelong Beach, Kancheepuram. 67413333
Coast to Coast Radisson Blue Hotel 2 Ethiraj Salai, Egmore 30404444
Fusion 9 Aruna Centre 145 Sterling Road, Nungambakkam 42664299 The Right Place The Residency 49 GN Chetty Road, T.Nagar 28253434
Fisherman’s Fare Casa Major Road, Egmore. 28194840
Cilantro Le Royal Méridien 1 GST Road, St. Thomas Mount, 43534545
Sea Shell Greams Rd, Thousand Lights 28295789
Cream Centre 55 2nd Main Road, RA Puram 42815777 Nungambakkam 43561777
Wharf GRT Temple Bay Mahabalipuram. 27443636
Ashvita 11 2nd Street, Dr R K Salai, Mylapore. 28476063
Want your restaurant to be listed? Give us a call. À LA CARTE • APRIL 2013 • 63
Multicuisine · Health Food · Arabian Rain Forest Gandhi Nagar 1st Main Road, Adyar. 42187777
Drizzle No. 1, Sultan Ahmed Street, Neelankarai, ECR. 32219966
Duchess 1/200, Dr.Radhakrishnan Salai Road, Mylapore 24996762
Seven Comfort Inn Marina Towers 2A Pooniamman Koil St, Egmore 28585454
Oasis Radisson Blue Hotel 2, Ethiraj Salai, C-in-C Road, Egmore 30404444 Mash, The Grill House 3/2 Haddows Road, 2nd Street 2821 1555 Crimson Chakra 13 First Crescent, Gandhi Nagar Adyar 09677277900 Nungambakkam 64500 500, 97866 55845 Piano Hotel Savera 146 Dr.Radhakrishnan Salai,Mylapore 28144700 Vasco’s Hilton 124/1, J.N.Salai, Ekkaduthangal 22255555
Zaitoon No.1, Vintage Plaza, L B Road, Adyar, 24527778, 24527779 YallaYalla Radisson GRT Hotel St Thomas Mount, 531 GST Road, Anna Salai. 22310101
Burgundy’s Somerset Greenways Serviced Residence 94 Satyadev Avenue, MRC Nagar. 49001000
Al Arab 131 Dr.Radhakrishnan Salai, Mylapore. 45130000
Health Food Cholayil Sanjeevanam 97/45 Nungambakkam High Road, Nungambakkam. 64508427 Mahamudra 117 Luz Church Road, Mylapore. 43535555
Dewberry’s The Resto-Café 6/29 Rajasekaren Street, Dr. Radhakrishnan Salai, Mylapore 28473439
64 • À LA CARTE •APRIL 2013
Escapade 361 Shakti Garden Road, Okyampettai, Thoraipakkam. 9884051456
Ayna Hilton 124/1, J.N.Salai, Ekkaduthangal 22255555
La Shaakahari 20, Pycrofts Garden road, Nungambakkam 9940415747
Five Senses Oyster, No. 9, Khader Nawaz Khan Road, Nungambakkam 30062010
Arabian Delights A46 3rd Avenue, Anna Nagar East. 42172047 Palmshore Foreshore Estate, 111/108 Santhome High Road. 42102244 By the Bay T55 Elliots Beach Road, 6th Avenue, Besant Nagar 24461922
A royal treat to the vegetarian taste buds!
Renovated to your comfort Special offers on week days Live stations & show kitchen Lavish buffet spreads for breakfast, lunch & dinner
NO, 36, Royapettah Highroad, Royapettah, Chennai - 14 Ph: +91-44-66773333 firstname.lastname@example.org www.deccanhotels.com
Published on Apr 15, 2013