Vol. 1 Issue 5
STEAMING, CREAMY & FROTH-FILLED CUPPA MAGIC Quiche recipe, colourful mayos, almonds and more
5 KINDS OF
to go straight into your recipe repertoire
FOOLDEB IE GA
VENKANESH TRAMA N
in London’s Camden Know all about Michelin Star restaurants
À la Carte
THE COMPLETE FOOD MAGAZINE
Find out what’s brewing this month!
POTION What’s in
THIS ISSUE 12 Comfort Potion
This South Indian brew is versatile in ever so many ways. Try these rasam renditions put together by Mallika Badrinath.
20 Couture à la Coffee
Learn about this ubiquitous beverage in its veritable forms and myriad types.
28 Behind the Stars
Michelin Star, not an unfamiliar restaurant accreditation anymore! 2 • À LA CARTE • FEBRUARY 2012
SO GORGEOUS! 8 Magic Agent Almonds
Packed with nutrients, this nut transcends cooking and adds allure to your beauty routine.
Almond Scrub page 9
RESTAURANT ROUNDING 39 A Palatial Feast At Minar, Savera, you can relive the days of opulent dining with its rich flavours and regal atmosphere.
36 Chop Talk
IN THE KNOW 18 Ask Sabitha
This culinary wizard answers all your queries on food and cooking. Now say goodbye to your kitchen angst!
34 Ask Dharini
This nutrition expert solves all diet and nutrition riddles which have been hogging your mind. Embrace them for a healthier living.
CELEB FOODIE 42 Ganesh
The very handsome natters about his desire for good food and dining around the world.
Nachos and Salsa page 46
4 • À LA CARTE • FEBRUARY 2012
Find out what Daniel Leah, Executive Chef, Hilton, has to say about his stint as a gourmet in Chennai.
26 Maldives to
A tryst with Ankush Sharma, the newly appointed GM of Courtyard by Marriott, Chennai.
GOURMET’S SAFARI 44 Comrade-ing
Anu Hassan takes us through Camden Market, the rustic food hub of London.
À la Carte Managing Director Sujit Kumar Editor-in-Chief Bina Sujit Associate Features Editor Vijetha Rangabashyam Features Writers Anitha Ramachandran Anjali Alappat Design Team Rifah Aiysha Francis Augustine Shriya Suresh Kuppuswamy Columnists Sabitha Radhakrishna Dharini Krishnan Marketing Chennai Gurubaran Paneer Selvam Daniel Benjamin Lekhamithra Shanmugam Delhi Kunal Chaudhary Mumbai Kiran N. Murthy Frino Paul For advertising contact Options Media Pvt Ltd 3, Ritechoice VaralakshmiApts. 15/4, H.D. Raja Street, Alwarpet, Chennai- 18. +91 44 24352581/ 42112582/45000010 email@example.com
Unsolicited material may not be returned. The opinions of writers are theirs, not ours. We are not responsible for incorrect listings and information. While we do all we can to ensure correctness, readers are advised to re-check with establishments. No part of this publication should be reproduced without our written permission. The different trademarks published in this issue belong to their respective owners.
Our pick of events that sizzled the city of Chennai last month
Interactive Session on Health And Wellness at The Park
Popular socialite and expert Vidya Singh gave a presentation on health, wellness and lifestyle to Aura members and other guests at The Park. She presented basic facts on what to eat, quantity of food intake, yoga for well-being and other facts on simple home exercises. Vidya Singh also demonstrated few exercises with her own gym equipments. The session was followed by a brunch consisting of a healthy spread that had forest berries and flax seeds, sushi, orange, mint juice and toast with lettuce and cheese.
Classical Fusion at Radisson Blu Resort Temple Bay Radisson Blu played host to a scintillating evening of classical and contemporary performances by danseuse Ramli Ibrahim and the troupe of the Sutra Dance Theatre. Ramli Ibrahim who specializes in Odissi, Classical Ballet and Contemporary dance forms presented a dance recital at the Savannah Lawns. The evening saw several guests enjoying themselves along with cocktails and dinner.
6 • À LA CARTE • FEBRUARY 2012
Almonds MAGIC AGENT
Almonds have always been appreciated for their health and beauty benefits. They are highly rich in Vitamin E which is an important antioxidant for your skin and hair. There is much more to this wonder nut other than its delicious derivatives like badam milk or halwa.
8 • À LA CARTE • FEBRUARY 2012
Almonds also have fats, minerals and Vitamin A and B. Did you know that ancient Egyptians used almonds in many of their cleansing and nourishing routines?
To get best results out of almonds, soak them in water overnight and have them raw the next day.
FOR WRINKLE FREE SKIN
FOR DARK CIRCLES
Worry lines are certainly a cause for concern. Fret not as almonds are the best solution to reduce wrinkles and aging. Blend 4-5 peeled almonds and rose water together to make a paste. Add 1 teaspoon of honey and 1 egg white to the paste and apply this as a face pack. Leave it until it dries and wipe off using wet wipes.
For tired eyes and reduction of dark circles around your eyes, take 1 tablespoon of almond powder (or almond meal) and milk. Mix both together to form a paste and apply it on the area using a cotton ball. Leave it on for 15 minutes until it dries.
Result: Wrinkle free skin within weeks.
Result: Doing this regularly will reduce dark circles and will make your eyes look brighter.
ALMOND SCRUB- SKIN EXFOLIATER 4 tsp of ground almond mix 2 tsp jojoba oil 4 tsp honey 5 drops of peppermint essential oil Mix the almond powder and jojoba oil and keep it aside. Blend in the honey and add drops of peppermint oil to it and stir well. Keep stirring until you see no lumps in it. Cleanse the skin with a toner so that it is moist. Apply a teaspoon of the scrub to the moistened skin. Scrub the skin allowing the almond to seep into the skin. Do not put too much pressure on the skin as it will damage the capillaries. Massage every inch of your skin and wash it with a warm washcloth.
honey and With a dash of is scrub peppermint, th ting skin, lia helps in exfo le and soft. making it supp
Almond oil is used for skin, facial and hair care because of its nutrients, anti-inflammatory properties, aroma and texture. FOR SOFT TRESSES
WHY NOT TRY THESE!
Almonds work like a charm when it comes to skin. The homemade pack is a natural one to fight dry skin, oily skin and wrinkle problems. This is no lengthy process and can be easily prepared at home. 4-5 almonds 2 tsp milk 1 cup of water 1 tsp rose water 4 drops almond oil 1 tsp honey 2-3 drops lemon juice 1 tsp mint juice ¼ teaspoon turmeric powder This pack is suitable for all skin types. Soak the almonds overnight in a bowl of water. Peel off the skin in the morning and grind them along with other ingredients into a fine paste. Apply the paste to your face using a brush and leave it on for 20 minutes. Once it is dry, gently rub the skin in circular motions to wipe off the mask. This face pack can be used thrice a week! Result: Glowing and flawless complexion within weeks. The mask is great for a pimple prone skin. It also reduces acne marks. 10 • À LA CARTE • FEBRUARY 2012
Start off with nourishing your hair with almond oil. Prepare a hair pack using 2 teaspoons of almond powder, 1 teaspoon of gram flour, fresh yogurt and a strand of saffron. Mix it well and apply this to your hair. Leave it on for 30-45 minutes and rinse. Result: Fast hair growth.
For an excellent aromatherapy body massage, mix almond oil along with essential oils like rose hip, evening primrose, jojoba, castor, wheat gram and borage. Add a little bit of Vitamin E to this mixture. Mix 4 teaspoons of almond oil with 50 drops of essential oils for a relaxing body massage.
À LA CARTE • FEBRUARY 2012 • 11
Light on the stomach, making rasams is certainly not a rocket science and the postrasam effect of rejuvenation is beyond words. Say it’s a day of dullness or a day to be enjoyed or just another Tuesday, there is nothing like brewing a hot pot of Rasam, finely mashing it with rice and eating it along with your favourite vegetable or meat preparation. However, getting the perfect concoction of rasams comes with practice and of course, a good instinct. Kitchen fairy Mallika Badrinath breaks it down for us with her well-known recipes of rasams. PHOTOGRAPHY: Abhay Kumar
MYSORE IYENGAR MILAGU RASAM 2 cups Dhal water (strained from cooked thoor dhal) 1 or 2 lemon Curry leaves as required 2 tbsp thick coconut extract Pinch of sugar 1tbsp chopped coriander leaves Salt as required Dry roast and powder 3 or 4 red chilies Pinch of asafoetida 1 tsp black gram dhal 1 tsp bengal gram dhal ¼ tsp pepper Few curry leaves ½ tsp rice (or) wheat 12 • À LA CARTE • FEBRUARY 2012
1. Dilute dhal water with another two
cups of water. 2. Add salt, sugar and powdered spices and bring to boil. 3. Add coconut extract and remove from fire. 4. Squeeze lemon and garnish with coriander and curry leaves.
À LA CARTE • FEBRUARY 2012 • 13
DHAL RASAM 2 tbsp cooked thoor dhal Tamarind, small lemon sized 5 cups water 1 or 2 tomatoes ½ tsp dhal rasam powder ½ tsp cumin and pepper powder (coarsely powdered) 3 flakes garlic Salt and jaggery as required Curry leaves Coriander leaves For seasoning Oil or ghee – 1 tsp Mustard seeds – ¼ tsp Asafoetida – a pinch 14 • À LA CARTE • FEBRUARY 2012
1. Soak tamarind in water for ½ an hour and then extract. Dilute it with water. 2. Add cooked thoor dhal, crushed garlic and the other powders and bring it to boil. 3. Add the chopped tomato and boil for 1 or 2 minutes. 4. Add hot seasonings, curry leaves, coriander leaves and close with lid. Serve while hot.
½ kg full ripe tomatoes Tamarind, small lemon sized Ghee for frying 3 or 4 green chilies (crushed coarsely) Few small onions (peeled and crushed coarsely) 3 garlic flakes (crushed coarsely) 1.5 tsp coriander seeds (crushed coarsely) ½ tsp cumin seeds (crushed coarsely) ½ inch piece cinnamon (crushed coarsely) Salt and Jaggery as required Curry leaves Coriander leaves
1. Chop the tomatoes into big pieces. Add just enough water to cover the pieces. 2. Add tamarind and boil till tomatoes become just soft (till the outer skin peels off easily). Allow to cool. Grind to a smooth paste and strain to remove the seeds and the skin, etc. 3. Dilute if necessary and add the salt and jaggery. 4. Fry pound ingredients in ghee and add to the tomato juice. 5. Boil for 1 or 2 minutes. 6. Garnish with coriander and curry leaves. 7. Heat a little ghee, add asafoetida powder and mix with rasam. 8. If being served as an appetizer, strain before serving. À LA CARTE • FEBRUARY 2012 • 15
Tamarind, medium lemon sized 2 pinches asafoetida For seasoning 1 tsp oil ¼ tsp Mustard seeds Pound Coarsely 7 fresh mint leaves 2 flakes garlic 1 tsp jeera ¼ tsp pepper 1 or 2 red chilies Salt and jaggery as required For Garnishing Few chopped mint leaves 16 • À LA CARTE • FEBRUARY 2012
1. Soak tamarind in a cup of water for ½ an hour. Squeeze and then strain the extract. Dilute the extract with three cups of water. 2. Add salt, jaggery and asafoetida and bring the rasam to boil. 3. Add pound spices and allow it to boil once. 4. Remove from fire, add seasonings and garnish with freshly chopped mint.
PINEAPPLE RASAM ¼ cup cooked thoor dhal (finely mashed) 1 cup fresh pineapple (finely cut) ¼ tsp turmeric powder 2 red chilies (broken) 2 green chilies (chopped) Few curry leaves (coarsely crushed) 1 tbsp tamarind extract 2 tsp grated Jaggery (optional) ½ tsp dhal rasam powder 1 tsp cumin 1 tsp pepper Salt to taste For Seasoning 1 tsp oil ½ tsp mustard seeds 2 pinches asafoetida powder
1. Cook the pineapple in enough water until it is soft. 2. Add cooked dhal, three cups of water, turmeric powder and all the other ingredients listed above. Boil for two minutes. 3. In a kadai, heat the oil and add mustard seeds. As they start to crackle, add asafoetida powder pour on top of the rasam.
À LA CARTE • FEBRUARY 2012 • 17
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. Mail in your queries to firstname.lastname@example.org
Colocasia (Seppankizhangu) tastes excellent when it is fried. Do I certainly have to use the deep frying technique?
When you buy colocasia, make sure you pick the ones that are same in size. Scrub them clean and in a separate dish, bring some water to a boil and add the vegetables to it. Allow them to cook and to check if they are well done, pierce through a fork into them and if necessary, keep removing the ones that are cooked earlier. Peal the skin off and cut them into roundels which are less than ¼ inch in thickness. Now, prepare a marinade with 1 teaspoon of chili dhania powder, ½ a teaspoon of turmeric powder, ¾ of a teaspoon of salt and 1 teaspoon of thick tamarind extract and add a heaped teaspoon of rice flour to this mixture. Let the vegetables marinate in this mixture for about half an hour. You can either deep fry or smear oil and bake them, turning them occasionally or shallow fry them.
Can mayonnaise be prepared without egg?
Sure! Make a cup of thick white cheese sauce and season it with 2 teaspoons of mustard powder, 1 teaspoon of sugar and ½ a teaspoon of freshly ground pepper powder. Add oil in a thin stream, gradually, till the mixture becomes thick and cream in colour. Add the juice of a whole lime, and more if you like the mixture to be tangy.
TOMATO MAYO 1½ red pepper ¼ cup commercial tomato puree 1 cup mayonnaise 1 tbsp red wine vinegar or apple cider vinegar Toast the red pepper over flame and peel off the skin and remove the pith and seeds. Chop finely. Add this and the rest of the ingredients to the mayonnaise and blend well.
GREEN MAYO 1 cup coriander (chopped) 1 cup mint leaves (chopped) ¼ tsp ginger (finely chopped) 2 tbsp onion (finely chopped) 1 cup mayonnaise ½ cup curd Salt and pepper to taste Blend everything together. This variant is excellent with barbecued food.
18 • À LA CARTE • FEBRUARY 2012
How do I preserve cheeses?
Store the ones that you will use up quickly in the fridge and throw the rest in the freezer compartment of the fridge. You can also cut the cheese into sections and store them in an airtight container and then store it in the refrigerator. If you want to grate the cheese, wrap it in a cheese cloth moistened with white vinegar and this can be kept outside if you are going to use it immediately. When I boil vegetables say for poriyal it loses its colour and looks insipid. How can I make it look attractive?
Rule of thumb - when you cut vegetables, make sure the pieces are of the same size. Boil them with little water; approximately 2 tablespoons of water for a cup of finely diced veggies. Boil on high flame, uncovered, till all the water is absorbed. Vegetables should always be crunchy and not overcooked or soggy. Try cooking them in a microwave to retain the colour.
What is a quiche?
Quiche is pronounced “keesh”. It is an open tart from Lorraine region of France. You should make a pastry shell and bake it blind as described in my previous column. Do not bake the shell for a longer period as the shell becomes hard. Remove when the pastry shell is light brown. You can vary it with fillings of your choice. I normally use mushroom in cheese sauce, blended with cream and spiked with mustard, salt and pepper. Pour this mixture into the pastry shell and baked again.
2 ½ cups refined flour ½ cup butter 1 egg ½ tsp Salt cup ice water Work the butter into the flour using your finger tips, and add ice water to make smooth, soft dough. Rest it for half an hour, then roll out the dough to fit a pastry tin or flan tin, pressing down the base and the sides, working over the rim. Place some hard lentils or beans on the base and bake for just five minutes till the base is done. Remove the beans and add the filling. FILLING 1 tbsp butter 1 onion (chopped) 6 baby corn ½ cup heavy cream Salt and pepper to taste 1 egg Heat the butter, add the chopped onion and baby corn and fry lightly. Stir in the cream and blend the beaten egg into the mixture. Add salt and pepper to taste. À LA CARTE • FEBRUARY 2012 • 19
Couture à la
Coffee drinking is an art but with the mind benumbing varieties on offer, choosing the correct cuppa is almost akin to rocket science. À la carte helps you pick your coffee while it traces the history of this wonder brew. By Smita Shenoy
20 • À LA CARTE • FEBRUARY 2012
Namma Chennai and Degree Coffee is a truly romantic Jodi No. 1. The charismatic Madras filter kaapi has been a breakfast staple in the city since centuries. As the steaming, frothy brew gets tossed back and forth between the ubiquitous stainless steel glasses and davarahs (wide saucer like bowls), the aroma of the coffee bean-chicory combo wafts through the entire house spreading energy and happiness. An interesting aside: An anecdote related to the considerable distance between the pouring and receiving cup leads to the coffee’s other name “Metre Coffee”. But did you know that besides aroma and taste, the humble coffee bean packs quite a punch? If you cannot do without your morning cuppa, then you are one among the two thirds of the world population which swears by coffee. Have it black or white, with or without sugar, it is almost impossible to start the day without this signature beverage.
The next time you wake up and smell the coffee, you can thank the Ethiopians. Coffee production is said to have begun in the African nation of Ethiopia from where it travelled to Yemeni monasteries and rose to become the principal beverage of the Arabic world. The drink soon expanded its horizon and spread its aroma across Italy, France and Netherlands and finally the rest of Europe and North America where it is firmly entrenched now. It is hardly a wonder then that the USA is the largest single market for coffee and coffee products, followed by Germany and Finland.
If you cannot do without your morning cuppa, then you are one among the two thirds of the world population which swears. So, the next time you wake up and smell the coffee, you can thank the Ethiopians. Coffee Cultivation
Coffee and football are the two main passions of the Brazilians. In fact, the country is the world’s largest producer of coffee with places like Sao Paolo and Minas Gerais growing most of this cash crop. In India, the Southern part has a near monopoly in growing the crop as coffee plantations abound in Coorg and Chikamagalur in Karnataka, Yercaud, Kodikkanal and Nilgiri district in Tamil Nadu and the Malabar region of Kerala. Make a trip to these picture postcard locales to enjoy a cup in the lap of Nature. À LA CARTE • FEBRUARY 2012 • 21
Coffee has finally been able to vindicate the false accusation that it is poison for the body. In fact, it has emerged as the latest miracle potion for many a malady. Cast your eyes on the holistic benefits of caffeine consumption: Increase in the metabolic rate Lower risk of cardiovascular disease and diabetes Reduced risk of Parkinson’s disease Increased attention span and decreased tiredness Probable delay in the average onset of cancer Increase in longevity
Have you ever wandered into a café with the idea of relaxing with a cup of steaming coffee and then become utterly confused after looking at the menu? Here is a quick guide to help you know your coffee.
MILK FOAM STEAMED MILK ESPRESSO
Cafe Latté A single shot of espresso in steamed milk. The ratio of milk to coffee should be about 3:1.
Espresso A very dark, bitter Italian coffee. The term is Italian and means “pressed out”, referring to the process of pushing the freshly fine-ground bean essence through a special machine using steam and water. Espresso con panna is a standard espresso with whipped cream on top.
Cafe au Lait
Similar to Cafe Latté, an au lait is made with brewed coffee instead of espresso. The ratio of milk to coffee is 1:1, reducing the intensity of the taste. 22 • À LA CARTE • FEBRUARY 2012
A cappuccino made with half and half milk, instead of whole milk. The theory is that the mix imparts a richer, creamier flavour.
Is usually a brew with equal parts of espresso, steamed milk, and frothed milk, often has cinnamon or flaked chocolate sprinkled on top.
Of course, anything in excess is harmful and the same goes for coffee too. Can contribute to increased insomnia Caffeine is addictive Caffeine withdrawal produces headache, fatigue and decreased alertness.
The first café opened in Istanbul in 1554. Historically, cafés have been and still continue to be an important social gathering point for intellectuals, art lovers and kings and queens of good times.
Irish coffee A coffee spiked with Irish whiskey, with cream on top-ideal for a winter night.
Frappe Basically a cold coffee, it is prepared putting 1-2 teaspoons of instant coffee with sugar, water and ice. The brew is placed in a long glass with ice, and milk if you prefer it.
Melya MILK FOAM STEAMED MILK
Dry Cappuccino A regular cappuccino, only with a smaller amount of foam, and no steamed milk.
Mocha This popular drink is basically a Cappuccino or Latte with chocolate syrup added to the mix.
A coffee mixed with 1 tsp of unsweetened powdered cocoa, drizzled honey and a shot of cream.
Turkish Coffee/ Greek Coffee Made by boiling finely ground coffee and water together to form a muddy, thick coffee mix. Served with sugar and spices often added to the cup.
Next to chocolate, coffee flavouring is perhaps one of the most distinctive elements in most desserts, especially dark coloured ones. Cappuccino muffins, coffee fondue, cheese mocha cakes, coffee walnut cookies, coffee sponge cakes and coffee risotto are some of the most popular dishes in global cuisine.
À LA CARTE • FEBRUARY 2012 • 23
Here is a well loved recipe for you to try out. 4 shots espresso or a four-cup cafetiere of strong coffee 2 tbsp castor sugar 50ml/2fl oz amaretto (Italian almond flavoured liquor, you can use coffee liquor instead) 25 crisp ladyfingers (Savoiardi, finger-shaped cookies) 500 gms mascarpone 1 vanilla pod, split, seeds scraped out 150 gms icing sugar 200ml double cream, whipped until soft peaks form when the whisk is removed Cocoa power, for dusting 1 tbsp coffee powder, for sprinkling Dark chocolate, grated, to garnish
Tiramisu is in great demand as a dinner dessert owing to the fact that it is light, tasty and not too sweet.
24 • À LA CARTE • FEBRUARY 2012
1. Mix the espresso, caster sugar and amaretto, to taste, in a large bowl. 2. Soak the ladyfingers in the coffee mixture and set aside. 3. Place the mascarpone, vanilla seeds and icing sugar into a separate bowl and mix together. 4. Add the double cream and fold into the mascarpone mixture. 5. Place a piece of soaked lady finger onto each plate. Add a spoonful of the mascarpone and cream mixture to each soaked slice, then place another lady finger slice on top to make a sandwich. 6. Spoon more cream over the top and sprinkle with the cocoa powder and a little coffee powder. Transfer to the fridge to chill for 1-2 hours. 7. To serve, remove from the fridge and sprinkle with gratings of dark chocolate.
No Room for Greys!
Black and white never goes out of style. Incorporate these classy colours to your kitchen repertoire in some way or the other!
Caffeine lovers will love coffee even more with this sleek
CUP AND SAUCER SET
ELECTRIC TOASTER for a plate full of crisp bread slices at breakfast
Porcelain white ladled SOUP BOWL for your convenience
This bird like SALT AND PEPPER SET also makes for a lovely table centerpiece
Semi-transparent SALAD PLATTER to serve crunchy albeit healthy salad
Uber stylish CUTLERY SET with sleek spoons, knives and forks À LA CARTE • FEBRUARY 2012 • 25
Marriott Chennai By Anjali Alappat
At first glance, Ankush Sharma is easy to pin as a man with a plan. A conversation with the new General Manager of the Courtyard by Marriott, Chennai, makes it clear that he has a vision for the hotel. 2012 could well be the year of change that Marriott has been chasing for years.
How it all Began
Sharma started his foray into hotel management with a degree from IHM Aurangabad. When asked what prompted him to choose the field, he laughed and said that he initially dreamt of being a pilot like his father but being a less than enthusiastic student put those dreams on the backburner. He decided to try his hand at a professional degree and confesses that hotel management was the first field he chanced upon. Despite his less than stellar marks, he resolved to do the best he could. Looking at him, only a few weeks into his new role, it is evident that his best has taken him a long way from his self professed days of being a rebel without a cause. Ankush began his training at the Taj Group and has since worked at hotels in Delhi, Mumbai, Goa, Bangalore and Hyderabad. He spent 10 years at Universal Resorts in the Maldives before moving back to India. Changing It Up
Sharma said that change is the best part of hotel jobs, going on to say that the more you move and travel, the more you 26 â€˘ Ă€ LA CARTE â€˘ FEBRUARY 2012
learn from the experience. He believes that the brilliant part of being a GM is that each day on the job allows him to make it more personal and to add to the value of the work being done. About taking over, all he had to say was that it was about different priorities, after all, each manager has a different style – some prefer to focus on cost management, revenue, service, etc. But he is quick to state that things would never change for the worse saying, “That’s not the plan and it will never happen. Will we go higher? Definitely, that’s the point of me coming.” Food for Thought
With a background in Food and Beverages, Sharma has definite ideas about the cuisine at the Marriot, Chennai. He has high praise for both the Indian and Continental food and plans to offer customers more choices soon. The re-vamp will include changes to the buffet offerings at Paprika. In addition to this, Paprika’s chefs are capable of whipping up 100 different types of biryani, 25 of which are showcased at the restaurant. Rhapsody, the other restaurant at the Marriot, Chennai, features Italian cuisine, put together by Chef Dev. Ankush says, “Rhapsody speaks for itself. It’s won the Italian Restaurant of the Year award again.” As for the man behind the scenes, Sharma says that a food tasting gave him cause to tell Dev that he was “the only Italian I’ve seen with a very wicked tan.” A passionate wine lover (though he is quick to say he’s no alcoholic!), he plans to expand Rhapsody’s wine list to include 75 different wines to give visitors an array of international wines to choose from. When asked about his favorite food, Ankush cited lacchaparathas and andabhurji as his favorites. He vouched for the Marriott’s ability to produce the two and even advised health conscious customers to have their andabhurji made from egg whites like his are. Other than Indian fare, Sharma enjoyed the cuisine in the Maldives, his favorite dish being ‘KukalooMusanmar’, a grilled chicken dish served with curry reduction.
King of the Kitchen It isn’t surprising that Mr. Sharma loves to cook and claims to make a mean pan seared salmon. When asked to share his secrets, he enthusiastically describes his technique. He first grills the fish delicately, leaving the skin on to give it a crispy touch. Though he describes it as ‘lazy’ fare, it sounds delicious! After sautéing it in garlic and butter, he tends to use what is remaining in the pan to give the boiled vegetables some flavor before serving them up. He recommends vegetables such as carrots, peas and broccoli. The vegetables are served alongside the fish, sometimes accompanied by mashed potatoes, the ideal ‘lazy’ meal at the Sharma household. À LA CARTE • FEBRUARY 2012 • 27
What goes into being the best of the best? Michelin star restaurants are known, world over, for their amazing cuisine and fresh ideas. oday, every food enthusiast knows what a Michelin rated restaurant is. This is not due to any secret gourmet ambitions, rather a fascination with widely watched cooking shows. These shows encourage people to see cooking as fun and innovative rather than a chore – something that requires passion and drive. These are all qualities that exemplify a Michelin chef, someone who is considered the best in the field. The Michelin Guide is the foremost restaurant guide in the world. To be assessed by Michelin and awarded one of their coveted stars is the opportunity that most restaurants can only dream of. The guide that most people buy is the Michelin Red Guide. This is one of the 28 • À LA CARTE • FEBRUARY 2012
pioneering hotels and restaurants guide in the world and initially concerned itself only with France. When it was first published, the guide was distributed to travelers for free. Due to its increasing popularity, the Michelin brothers, the founders of the guide, began selling them. In 1926, the guide started including restaurants that were exceptional. These eateries were rated with one or two stars. The ultimate Michelin honor of three stars was added to the ratings only in the 30s. Now, there are red guides for most major cities in Europe, the Americas and Asia. Cities like Paris, New York, London, Tokyo and Hong Kong boast of more than one three star restaurant.
Earning the Stars
The guide still retains the vestiges of its roots with its three rating sections. Restaurants rated with one star are considered excellent within its own category. Two star restaurants are those which are judged excellent and worth making a detour to visit. The three star rating is given to restaurants which offer exceptional cuisine which is well worth making a special journey to experience. The last star is called the ‘Rising Star’ which is awarded to restaurants that the judges believe will one day be given a Michelin star or awarded another star.
Forks and Spoons
All the restaurants that are listed in the guide are rated in ‘forks and spoons’ along with their stars. These rankings can range from one to five. The lowest signifies that the restaurant is merely comfortable whereas the highest marks it as luxurious. Forks and spoons which are represented in red are also considered pleasant. Another important rating is the ‘Grapes’ which signify that a restaurant has an intriguing selection of wines. Similarly, sake sets and cocktail glasses indicate interesting options of sake and cocktails respectively.
Where to Eat
À LA CARTE • FEBRUARY 2012 • 29
Michelin Around the Globe New York, New York
Daniel, the namesake flagship restaurant of world famous chef Daniel Boulud, is situated in New York’s famous Upper East Side. The restaurant specializes in contemporary French cuisine. Daniel allows customers to sip on their unusual cocktails at the Bar and Lounge, followed by an innovative a la carte dinner and sinful desserts (an entire page of desserts dedicated to chocolate!). If three Michelin stars
Kanda in Tokyo can be found in the residential, up market area, Roppongi. Though the restaurant does not possess the grandeur that the European style eateries boast of, its look is distinctive and fitting to the culture of the land of the rising sun. Kanda is exclusive, consisting of only two rooms. Customers are invited to sit at a counter which seats eight,
Italian food is one of the most popular cuisines world over, everyone ROME enjoys a good pasta and pizza ITALY has become a something of a pop culture phenomenon. Rome, the former center of western civilization is still
New York City offers travelers and natives an amazing variety of NEW YORK food to choose UNITED from, including 7 STATES three star Michelin restaurants.
weren’t enough, Daniel has also been rated with four stars by The New York Times – joining an exclusive group of only four other restaurants awarded this honour. In most local Japanese restaurants there is no set menu, the food is selected, prepared and TOKYO presented by JAPAN the chefs.
allowing them to watch the chefs at work. Visitors are encouraged to select their preferred wine and sake from an extensive list. something of a gourmet dream. Pergola, one of the three star Michelin restaurants in the city, is situated on the 9th floor of the fabulous Hilton Cavalieri Hotel on Via Cadlolo. Customers can experience Italian food at its finest while taking in the amazing view and surrounded by equally awe inspiring art work. The restaurant has a large selection of wines and cheese. It even has a menu for mineral water!
The first avatar of the guide was published in 1900. Its objective was to help drivers find places to stay and maintain their vehicles while travelling within France. It was remarkable as it was one of the first to feature such details like auto repair shops, mechanics, gas stations and prices of fuel and spare parts. 30 • À LA CARTE • FEBRUARY 2012
Michelin India India has been a melting pot of cultures for centuries, giving rise to some of the most interesting and versatile foods in the world. Restaurants with Indian cuisine have won Michelin stars and several Michelin rated chefs have hailed from India. Michelin has yet to introduce a rating system in India. The question that most foodies ask is why? According to MickaelBesse, it is because collecting data in a big country like India is not an easy job and it would take a lot of time and effort for Michelin to ensure that the establishment they have selected is consistent. Besse says that it will take more time before they come to India but he is sure that they will. When asked whether any restaurants in Chennai could aspire to Michelin standards, Sandesh Reddy, the owner of Sandy’s Chocolate Laboratory, said that some of the stand alone restaurants in the city have come a long way. But we, as consumers and chefs, have to learn to appreciate international dining experiences in order to fully support and sustain a restaurant serving world class cuisine. Both Besse and Reddy have interesting opinions on the relevance of the Michelin ratings. Sandesh stated that he thought they are a great confidence booster for chefs and something to aspire to.
However, considering the amount of discrepancy there has been in the rating system in the past few years he couldn’t see the hype. He felt that the world’s 50 best awards by San Pellegrino and Restaurant Magazine are more sought after. He went on to say that he didn’t think that a system like Michelin could, in entirety, understand Indian cuisine. Using local palettes to judge them would be biased and there should definitely be a national rating system like the New York Times star rating or like Australia’s Hat rating to better define a country’s cuisine. Mickael also remarked that it is really challenging afterwards for a restaurant to keep at it.
Mickael Besse felt that Michelin ratings were prestigious distinctions and that being awarded a star really increases the visibility and revenue of a restaurant. À LA CARTE • FEBRUARY 2012 • 31
Three Star Favorites Mickael's Pick
Mickael said that his favorite three star Michelin restaurant is Bras at Laguiole in France, citing their entire concept and reflection as reasons. He also enjoyed dining at Regis Marcon at St-Bonnet Le Froid, France. Other favorites were Frederic Anton in Paris for his technique and vision of the ingredients and Jean Georges in New York.
Clockwise from top: Bras at Laguiole, France; Bras at the restaurant; Jean Georges in New York
Sandesh picked three New York based restaurants as his favorites. The first two are three star restaurants – Per Se and Le Bernardin, both focus on French cuisine. The third is MomofukuKo, a two star restaurant that caters to Japanese and Korean food lovers.
Clockwise from top: Le Bernardin in New York; Escolar With Red-Wine Béarnaise served at Le Bernardin 32 • À LA CARTE • FEBRUARY 2012
Out & About
Mark your dates
The best of Chennai this month. If it’s out there, we’ll find it...
Eating in Burgundy's has never been more exciting. The all new lunch buffet is priced at Rs. 785 and customers who make it for dinner can opt for the Rs. 985 option. For all the brunch enthusiasts, there is plenty of variety on offer with live counters for seafood and sushi, as well as a gyro counter. Accompanied by appetizers, salads and delectable desserts, the brunch priced at Rs. 1100 for vegetarians and Rs 1250 for non-vegetarians, is a great way to kick off your Sunday. For more details contact Burgundy at 49001000
Aqua The Park
Being in love on Valentine’s Day is always wonderful. Dinner at Aqua on Feb 14th is the perfect end to your romantic day. Customers have a choice of booking a table for two (Rs. 4000) with a complimentary glass of champagne each. You can also book a cabana or a premium cabana for Rs. 8000 and Rs. 12,000 respectively and receive a complimentary bottle of champagne. The dinner package includes a sumptuous four course meal, accompanied by flowers, chocolates, candles and a performance by a live band. For more information, contact Aqua, the Park at 42676000
Rhapsody Courtyard by Marriott
This Valentine's Day, Marriott presents to you and your partner, an amazing buffet spread at Rhapsody. The four course menu will have a selection of soups, salads, main courses and desserts. The non-alcoholic menu is priced at Rs. 1450 and the alcoholic menu at Rs. 2200. For more details contact the Courtyard by Marriott at 66764000
Verandah Vivanta by Taj Connemara
If you love your pastas and pizzas, you won’t regret giving the Verandah’s Italian Food Festival a shot. The Taj’s team is going to celebrate the gastronomic delight that is such a huge part of Italy’s culture. The festival begins on the 17th of February and will conclude on the 26th. Customers are welcome for both lunch and dinner. For more information contact The Verandah, Taj Coromandel at 66000000 À LA CARTE • FEBRUARY 2012 • 33
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. Mail in your queries to email@example.com
What is the relation between food and aging? Are there foods that prevent aging? If so, can you give a few examples?
Food decides the process of aging which is happening in our body. The best drug to maintain health and prevent diseases is at the end of your fork. Food is a very important component which decides the wear and tear that is happening to your body. Make sure you eat multi grain foods such as millets (ragi, jowar, bajra) and wheat and make sure you add unpolished rice to your diet. Include five cups of fruits and vegetables to your diet and the fruits can include citrus fruits, papaya, apple and guavas. Do not add sugar or sweetener to fruits. Consume plenty of leafy vegetables, bean varieties, yellow-orange vegetables and watery vegetables. Remember, the more colour you add to your diet, the younger you will look.
What food options does a person who works at night shift have?
People who work during nights face a lot of challenges related to their diet and sleep patterns. To keep awake at night, they consume a lot of aerated drinks and tea or coffee in multiple servings. Anything hot or cold keeps a person awake. Here are a few choices of foods which can keep people awake and refreshed during a night shift. Places where there are refrigerated facilities, one could choose from the following: Fresh chilled fruits Fresh salad chilled Chilled smoothie (100 ml). Lime tea
Lime tea with less sugar is also a healthy alternative to soda or coffee Tomatoes and carrot garnished with lime and coriander are rich in anti-oxidants such as Vitamin C and β-carotene. When a person works against the biological clock, their body will be facing a lot of stress. Stress causes oxidation in the body. Hence consuming these products helps in anti-oxidation.
34 • À LA CARTE • FEBRUARY 2012
How much water should a person who does desk work consume?
The quantity of water that a person needs to consume depends on the work environment. If one lives in a centrally air conditioned house, drives an AC car and works in an office which is also air conditioned, the amount of water he or she requires will be anywhere between one to one and half liters only. However, if the house is not air conditioned and the office uses fans and relies on natural ventilation, the person might need two to two and a half liters of water. This changes for a person who does both desk and outside work like a civil engineer or an architect for instance. Since they are exposed to sun and indulge in more physical activity, they need more water. Overloading the body with water when not required is not a good practice. Also, do not drink water immediately after a meal as it can dilute the digestive juices. Water can be consumed about half an hour or so after a meal. It is fine to take small quantities of water during a meal too. The best way to drink water is to boil it and then drink. If one is using filter, then one has to clean the filet regularly.
How much weight do I need to lose to gain health benefits?
The ideal body weight of a person can be found out from the height and age of the person. If the person is within the limits there is no need to lose weight. If the person is more than 5 kilos underweight, then they have to try to gain some weight to reach the ideal weight. But if someone is grossly off the mark then one needs to take stock of one’s health. A simple formula which gives the guidelines for ideal weight is:
HEIGHT (CMS) – 100 = IDEAL BODY WEIGHT (KGS)
If a person’s ideal body weight is 65 and he or she weighs 70, it is okay. But every extra kilo beyond that will increase the strain on the knees and back while walking. It can also increase the risk of non-communicable diseases such as diabetes, high cholesterol and heart diseases. If a person has borderline blood sugar, then the first step is to lose a few kilos and the blood sugar will automatically come down. Salads and fresh fruits are good for someone who is trying to lose weight. Five cups of fruits and vegetables helps one in losing weight easily and if it is combined with a 45 minute walk, there is a definite success of losing about 2-3 kilos per month. Also, when you want to eat out, pick your meals wisely and it helps if you eat a big bowl of fruits or vegetables before going. If you are picking a high calorie dish, make sure you share it with someone. À LA CARTE • FEBRUARY 2012 • 35
CHOP TALK CHEF DANIEL ROBERT LEAH, EXECUTIVE CHEF, HILTON CHENNAI
Chef Daniel Robert Leah has fifteen years in the industry to his credit, giving him the necessary experience to take on the challenging role of Executive Chef at the Hilton Chennai. Having worked in hotels in locations that are as varied as Liverpool and Jeddah, Chef Leah is well-rounded in international cuisines. Ă€ la Carte talks to Leah about his passion for food, his experience of working in Chennai thus far and more.
THE INSIDE STORY Leah began his cooking career young, assisting his grandmother in her kitchen. He later took on the official post of junior Sous Chef at the Hilton London Metropole. Before taking up the role of Executive Chef at Hilton Chennai, he was the Cluster Executive Sous Chef at Hilton Jeddah. When asked about his passion for cooking, Daniel said that he always thought of cooking as a social activity and was drawn to it because of that. He said he hated it when people had a plate of food and nobody talks. ‘I like food to be on the table, people sharing and talking about it – it becomes a social event and it is not just food, you know.’ He admits that this social aspect of food is what attracted him to cooking from the time he was a child. TALKING SHOP His work as a chef has taken him all over the world and Daniel says that he enjoys all kinds of food and that Indian food is one of his favorites. He was trained in classical French cuisine which is the foundation of most cuisines in Europe. Talking about his style of cooking he said that he believes in fresh produce and keeping it simple – he doesn’t believe in complicating things, ‘Just let the ingredients talk’. He acknowledges, however, that Indian food may require a different approach, taking into account the spices that go into the making, unlike western food. But western food, he says,
requires a more simplistic approach, ‘take four or five ingredients, so that you can taste the food, instead of 50 or 60 in one dish’. He went on to say ‘for me, I like simple food’. GOING INDIAN Indianizing or tweaking the dishes to suit the Indian palette is a common practice at restaurants and hotels. According to Leah, Italian is quite popular with his customers, though he jokes, it’s not really Italian, its more Indian-Italian. He also believes that though some dishes can be tweaked, some should remain as they are, in light of educating the guests on the flavours of different cuisines. FOOD AND TRAVELLING When asked about his experiences with food while travelling, it is Indian cuisine that Daniel raves about. ‘I’m a very big fan of Indian food’ he declares, ‘I like Indian food, I like how the spices are balanced and it’s phenomenal for one country to have so much variety’. He also enjoys Spanish food, especially the tapas culture and the sharing that happens over the food. Leah’s wife is from Spain and he laughs as he says, ‘the wedding was quite memorable, it was a Spanish wedding and was quite different from where I come from. It goes on until 4 or 5 in the morning and they have totally different food – tapas, paella and all of that. So that was nice and left a lasting impression!’
COOKING AT HOME
‘Keep it simple’ seems to be Daniel’s mantra and one that he states again, when asked if he had any wisdom to share with our readers. He did recommend something that wasn’t on the menu at the Hilton – Coq Au Vin. The dish uses chicken, wine, mushrooms, onions and some pancetta. A relatively ‘simple’ dish, indeed but according to Leah, ‘It tastes very good!’.
À LA CARTE • FEBRUARY 2012 • 37
LEAH’S COQ AU VIN For the marinade 1 bottle good-quality red wine 1 tbsp red currant jelly Small onion – 1 (chopped) 1 celery (chopped) 1 carrot (chopped) 4 garlic cloves (un-peeled, bruised) 3 - 4 sprigs fresh thyme 2 bay leaves 2 cloves For the stew 4 large chicken joints (thigh or leg) (skinned) 1 tbsp olive oil (plus extra for shallow frying) 100 gms pancetta (rind removed, cut into large cubes) Salt and freshly ground black pepper to taste 1 tbsp plain flour 25 gms butter 20 button onions (peeled) 20 Button mushrooms 3 tbsp cognac 3-4 tbsp fresh parsley
Alternatively, cook the chicken casserole in an oven preheated to 170C/325F/Gas 3
38 • À LA CARTE • FEBRUARY 2012
1. Place the marinade ingredients into a casserole dish and bring it to a boil. Allow the volume of liquid to reduce by one-third and strain into a clean, non-reactive bowl and set aside to cool. Place the chicken pieces into the marinade, cover and leave to chill in the fridge for at least 5-6 hours or, preferably, overnight. 2. Warm the olive oil in a casserole dish and gently fry the pancetta until golden-brown. Remove with a slotted spoon and reserve. 3. Remove the chicken joints from the marinade, setting the liquid aside. Season the chicken joints with salt and freshly ground black pepper. Dredge the joints in the flour, and then fry until golden-brown in a little olive oil. Remove with a slotted spoon and set aside. 4. Add the butter to a dish and throw in the onions and mushrooms and fry gently for 10 minutes, or until golden-brown. Remove any excess fat with a spoon and return the chicken and pancetta to the pot, turn up the heat and pour over the cognac. Set alight, allow the flames to die down and then add the reserved, reduced wine. Gently simmer for one hour.
A Palatial Feast
‘Minar’ at Savera, known for its toothsome North Frontier food has recently dressed up its menu, all thanks to the Qureshi Brothers, the soul authority in Awadhi style of cooking – for putting together an all new menu.
À LA CARTE • FEBRUARY 2012 • 39
What: Minar Where: Hotel Savera, Chennai. A Prelude to Minar
The thirsting restaurant landscape in Chennai is slowly becoming an opulent one. The idea of good food and dining experience is definitely not circumscribed within the realm of 5 star hotels anymore. There is a proliferation of restaurants staggering the people with great food and service – sure, they all come with a price. Also, old time favourites where our mums and dads used to frequent to enjoy good food are in an innovation spree. ‘Minar’ at Savera, known for its toothsome North Frontier food has recently dressed up its menu, all thanks to the Qureshi Brothers, the soul authority in Awadhi style of cooking – for putting together an all new menu.
There is not much to be said about Minar’s ambience that already hasn’t been said before. The facade of the restaurant is one that is typically palace-
40 • À LA CARTE • FEBRUARY 2012
like, with the intricate wall detailing and the high ceiling, much like a Mughal fort. Sitting on the topmost floor, the view of the city’s skyline from any corner of the restaurant is breathtaking, although, you always have the option of dining in the open area with the relentless breeze swirling around your table. The dull gold lighting evoked by the chandelier and the low diwan-style furniture take you back in time to a Nawaab’s dining court.
Getting down to Brass Tacks
The menu at Minar was always authentically Awadhi. With the Qureshi touch now, the spread seems a lot more wholesome. The menu, by way of its dishes expresses the eloquent style of Awadhi cooking based on techniques like dum pukht (slow cooking), tandoor (clay oven), handi (curry), tawa (castiron) style and sigri (fire pit). A platter of assorted meat appetizers was brought to
The menu at Minar was always authentically Awadhi. With the Qureshi touch now, the spread seems a lot more wholesome. the table with copious servings of mint chutney, sweetened onions and roasted paapad – Seekh Kebab Imtiazi, Galawati Kebab, Murgh Peshawari Tikka and Murgh Gilafi. Imtiazi and Galwati were undoubtedly the standout starters considering the elaborate combination of flavours and spice came through very well. As part of entree, we decided to take the seafood route – Jhinga Dum Masala, stir fried prawns in fresh tomato gravy cooked in dum style served with hot Khamiri Rotis, whole wheat sour dough bread, baked in tandoor. The tomato gravy perfectly absorbed by the succulent prawns wrapped in a piece of airy roti was beyond delicious. No Mughal meal is incomplete without a hearty serving of dum-style Biryani and so we decided to order the Dum Lucknowi Biryani with Rahra Gosht, a stew of lamb cooked with indigenous spices and fresh herbs. The chunky chicken pieces in the Biryani were braised to perfection complementing the willowy texture of the rice. For a sweet ending, we wanted to have the Kulfi like it should actually be had. Kulfi-EMashooq, a creamy saffron and pistachio infused Kulfi was just the thing we needed to draw the rich meal to a close.
The challenge in serving food from the Mughal era is to keep it light (to suit the current Indian appetite) without compromising on the ingredients or the flavours. In that regard, Minar certainly scores not just one, but many brownie points. À LA CARTE • FEBRUARY 2012 • 41
Celeb Foodie I am quite an expert in putting together simple and healthy bites like bagels, dal rice and chapati.
Popular for his roles as Joginder Singh and Arif Khan in Abhiyum Naanum and Unaipol Oruvan (respectively), Ganesh Venkatraman is a well-known face in the media. Fit as a fiddle, his good-looks have certainly helped him in becoming who he is today. Does he compromise on good food to look this way? Anitha Ramachandran finds out.
Cuisine I love
I like experimenting with food. I do have a soft corner for anything Continental though. Mediterranean and Italian are my favourites. They are extremely healthy considering they are cooked in olive oil which is relatively low on calories and the taste is great too!
Favorite restaurant in Chennai
Actually, there are quite a few places. Of the top of my head, I like 601, at The Park. I also frequent Tuscana for Italian food. There is also a huge line up of seafood joints along the ECR which are great too. A travel and food experience
WOW food moment
I recently attended this food event which had several food stalls of all the possible cuisines you can think of. I should confess that I am a big foodie and giving up high calorie food is one of the sacrifices many celebrities including me make in order to look fit onscreen. So, this was one of those occasions where I literally splurged on all the flavours. ‘Not-so-nice’ food moment
I was in Bangkok and my friend and I were dining in this particular restaurant. There was this particular dish (I forget the name) which resembled a cockroach. I was challenged by my friend to eat but I chickened out (laughs). It looked gross! Ganesh the chef
I love cooking, but I really do not have the time to experiment with food in the kitchen. I am eager to learn how to make biryani though. 42 • À LA CARTE • FEBRUARY 2012
The best part about being an actor is that we get to travel a lot! That way, I got to taste several delectable dishes from across the world. I still remember the fried fish I got to taste in Alleppey in its authentic form. Food wisdom
People usually tend to overload themselves during a buffet. A casual stroll around the dishes and then deciding what to eat is a wise thing to do. Fitness mantra
Watch what you eat whether you work out or not! Allow yourself to splurge on good food at least once a week. I have a weakness towards dark chocolate and pastries, so I indulge in them weekly once and I also sincerely work out every day. I do follow a regular diet which mostly consists of fresh salads.
I am a voracious non-vegetarian and so I found the Haleem in Hyderabad extremely delicious. The Malpua and Rabri you get in Hyderabad during the Ramzan time are a must try!
À LA CARTE • FEBRUARY 2012 • 43
44 • À LA CARTE • FEBRUARY 2012
CAMDEN TEXT AND PHOTOGRAPHS BY ANU HASAN
À LA CARTE • FEBRUARY 2012 • 45
If you think we Indians hold the monopoly when it comes to chaotic, colourful and busy marketplaces, London's Camden Market will make you think again. People usually visit here for the art and handicrafts and all the wonderfully quirky things that they can buy. But a foodie like me would go here for the pure pleasure of trying Asian and Mexican cuisines and the lovely location is definitely a bonus. On a pleasantly sunny day, nothing beats the experience of sitting, of all things on scooters, and having lunch from take away boxes while watching the seagulls and pigeons on their wings around the famous Camden Lock. Scooters? What scooters, you ask me? I knew you would, which is why I took a picture of the unique seating arrangements. Scooter Seats
46 • À LA CARTE • FEBRUARY 2012
The history behind Camden goes back a few centuries. The canal which used to be the route for goods to be transported in the 1800s through the lock is functional even today. What used to be Industrial warehouses on either side of the canal were later leased out to traders with arts, antiques and handicrafts being the focus and eventually food stalls mushroomed. The funny thing though, is the food is mostly Asian and Mexican. You find stalls hawking Indian curries and sabzis right next to the teriyaki place jostling
for space with the Chinese stall next door. Samosas are available in plenty too, but the thought of paying one pound for a samosa was more than my poor middle class mentality could cope with. If you want to be a little more adventurous, you could try the tortillas, nachos and quesadillas. For 4 pounds, you could mix and match almost anything on display in almost every stall. I was quite amused by a hastily handwritten sign that said you could do so standing right next to a scantily clad mannequin. I thought it captured
You find stalls hawking Indian curries and sabzis right next to the teriyaki place jostling for space with the Chinese stall next door.
À LA CARTE • FEBRUARY 2012 • 47
the essence of the market quite well - a tights shop juxtaposing a food shop, right next to shop hawking antiques - Didn’t I already mention that it was weird and wonderful? For those with sweet tooth, there is a waffle store as well as a doughnut stall. The waffles were certainly tempting but I had my heart set on Katsu chicken, so I decided to give the waffle a skip. I went across to the Teriyaki stall and gawked at the different dishes. The girl there said “mix and match anything for 5 pounds” I said “oh? I thought it was 4?” her smiling reply - “small 4 pounds – large 5” I suppose I couldn’t blame her for identifying the foodie that I was. So I paid her 5 pounds and had a bit of Teriyaki chicken, chicken in soy sauce and chicken hot and sour with flied – I mean fried rice, topped off with chicken Katsu. (Note to the discerning foodie – if there is very little fried rice on the pan, wait for next batch unless you want dried sticky bits of rice). As I took my treasure box of goodies along, I saw I had missed the Persian stall as well as the pizza stall. And of course the ubiquitous fish and chips as well as burger and chips. But oh well, there is always a next time right? For now it was time for me to go sit on one of the scooters with the torn seats, and join the crowd of lazy tourists eating their food and gawking at the water flowing by indolently. (Another important note to the discerning foodie – if you don’t want to share your food with the birds, I suggest you keep a close watch on it – mine was threatened by a seagull while I was photographing it for you!) PS: final advice to the discerning foodie, don’t be too discerning. The experience is worth overlooking the fact that it is not exactly gourmet food that is being served here. 48 • À LA CARTE • FEBRUARY 2012
À LA CARTE • FEBRUARY 2012 • 49
Info at your fingertips
Murgh Malai Kebab
North West Frontier
24 Hour Dining
Experience this Middle-Eastern delicacy. Tzatziki P51 Planning a birthday bash? Choose from a comprehensive list of bakers across the city Desserts, Bakers and Ice Cream P 56 Want your restaurant to be listed? Give us a call.
50 • À LA CARTE • FEBRUARY 2012
This month’s pick Tzatziki
A traditional Greek dip and gyro condiment, tzatziki also makes a tasty topping for sandwiches and even hamburgers. Tzatziki is one of the classic sauces in Greek cuisine. Made from two or three ingredients, this recipe is easier to make than it is to spell. It is a tangy cucumber dip flavored with garlic and served on the side with warm, toasted pita bread triangles or crudités for dipping. Cool and creamy, it is the perfect compliment to grilled meats and vegetables or as a condiment in souvlaki (shish kabab). Tzatziki is always served cold.
Aqua The Park 601 Nungambakkam Main Road, Nungambakkam. 42676000 Azulia GRT Grand 120 Sir Thyagaraja Road, T Nagar. 28150500
Azzuri Bay 13 First Crescent Road, Gandhi Nagar, Adyar. 42115253 The Upper Deck Taj Fisherman’s Cove Covelong Beach, Kancheepuram. 67413333 The Crown The Residency Towers Sir Thyagaraja Road, T Nagar. 28156363
Kefi Taj Mount Road 2 Club House Road, Mount Road. 66313131
Estia Aloft Hotel 102 Rajiv Gandhi Salai, Sholinganallur, Old Mahabalipuram Road. 45925500
5 Senses Oyster, 9, Khader Nawaz Khan Road Nungambakkam 30062010
Kryptos by Willi 24 Yafa Tower Khadar Nawaz Khan Road Nungambakkam 45038001 À LA CARTE • FEBRUARY 2012 • 51
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 Sparks 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.
52 • À LA CARTE • FEBRUARY 2012
Bars & Restobars · Food Chains 365 A.S. Hyatt Regency 365 Anna Salai, Mount Road. 61001234 Flame, Le Club Le Royal Meridien 1 GST Road, St Thomas Mount. 22314343 Madera The RainTree Anna Salai 636 Anna Salai, Teynampet. 28309999 The Pirate’s Esthell Continental Hotels & Resorts Royal Enclave, 1 Besant Avenue, Adyar. 24466240
Tequila Sunrise The Society Bar The Ambassador Pallava, 30 Montieth Road, Egmore. 28554476
Xzubarence Bar Raj Park 180 TTK Road, Alwarpet. 42257777
Poker Bar Hotel Shelter 19 20 21 Venkatesa Agraharam Street, Mylapore. 24951919
Zodiac The Accord Metropolitan 35 GN Chetty Road, T Nagar. 28161000
Transque Bar Hotel Abu Palace 926 Poonamalle High Road, Egmore. 26412222
Trantor Bar Breeze Hotel 850 Poonamallee High Road, Poonamallee. 26413334
Tropicana Bar New Victoria Hotel 3 Kennet Lane, Egmore. 28193638
Anchor Bar Taj Fisherman’s Cove Covelong Beach, Kancheepuram. 67413333
Degree Pub Quality Inn Sabari IT Tech Park, 33 Omar Road, Navalur. 27435030
Arcot Bar The Trident Hilton 1/24 GST Road, Meenambakkam. 22344747
Q Bar Hilton 124/1 J.N. Salai, Ekkaduthangal. 22255555 Vintage Bank Hilton 124/1 J.N.Salai, Ekkaduthangal 22255555 Mustang Bar Green Park Hotel NSK Salai, Arcot Road, Vadapalani. 66515151
Food chains 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 À LA CARTE • FEBRUARY 2012 • 53
Food Chains 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
Perambur 25518888 Adyar 24424444 Tidel Park 22540221 Velachery 22431777
Vasant Bhavan 10 Gandhi Irwin Road, Egmore 4281 Mount Road 28418693 Mylapore 24936666 Nungambakkam 28222233 Tambaram 22264441
Subway Spencer Plaza, 769 Mount Road, Anna Salai 64616883 Mylapore 45600600 Anna Nagar 28111177 Besant Nagar 64616889 Express Avenue 28464646
Sangeetha Restaurant 24/2 South Mada Street, Mylapore 24643898 Nungambakkam 42137300 Greams Road 28294081 Choolaimedu 23744041 T Nagar 42121170 Parrys 25341745 Adyar 24426554
KFC Spencer Plaza, 769 Mount Road, Anna Salai 45514447 T. Nagar 43042222 Taramani 42666061 Nungambakkam 43562222 Anna Nagar 42612222
US Pizza 152 Abirami Mega Mall,
Purusaiwalkam 42371111 Mc Donald’s 106 2nd Avenue, Anna Nagar 9566022866 Taramani 45556008 Pizza Hut Spencer Plaza, 769 Mount Road 39883988 Marrybrown Spencer Plaza, 769 Mount Road, Anna Salai 42116777 Mylapore 45535362 Nungambakkam 42032923 Anna Nagar 46218777 Koyambedu 421790372 T Nagar 42023704 Kodambakkam 42135553 Adyar 24418811 Kilpauk 43307054
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
Garden Fresh Veggie Pizza Want your restaurant to be listed? Give us a call.
54 • À LA CARTE • FEBRUARY 2012
Desserts, Bakers and Ice Cream Muffin Tree Courtyard Marriott 564 Anna Salai, Teynampet. 66764000 Snow Field Dessert Pub 1 Cathedral Road, Cathedral Road, Gopalapuram. 28116416 Baker’s Basket Savera 146 Dr.Radhakrishnan Salai, Mylapore. 28114700 Baskin Robbins 37 1st Main Road, Gandhi Nagar, Adyar 42115900 Velachery 42325234 ECR 42300911 Milkyway 24 G7 Wellington Estate, Ethiraj Road, Egmore. 28251194 La Boulangerie 21 Arundale Beach Road, Kalakshetra, Besant Nagar 9566099917 Valluvar Kottam 42222777
Blueberry Muffins Desserts, Bakers and Ice Cream
Hot Breads 74 Cathedral Road Gopalapuram 28110345 Mylapore 28112760 Kilpauk 26444212 T Nagar 28153998 Thiruvanmiyur 24485080 Saidapet 22200850
Emilios Gelateria 22/1 2nd Main Road, 5th Cross Cit Colony, Mylapore 43535544 Neelankarai 24495010 Anna Nagar 43016680 Besant Nagar 45511226
Fresco Chennai City Centre, R K Salai, Mylapore 45600654 Nungambakkam 45600654 Egmore 45600654 Citi Center 45600654 Besant Nagar 45600654 Delicatessen at Chamiers45000008 Burgundys-4900 1000
Sandy’s Chocolate Laboratory 14 1st Cross Road, Off Greenways Road, R.A Puram.42303852 Nungambakkam 42134000
Freeze Zone 33 TTK Road, Alwarpet. 24661839
French Loaf T46 A 7th Avenue, Anna Colony, Besant Nagar 32216628 Chetpet 32216618 Mahalingapuram 32216627 R.A Puram 32216625 Spencer Plaza, Anna Salai 32210936 Ecstasy 8, Sathyam Cinemas, Thiru-Vi-Ka Road, Royapettah. 43920444 Cake Walk 10, Montieth Road Egmore 28553811 Besant Nagar 24917022 À LA CARTE • FEBRUARY 2012 • 55
Desserts, Bakers and Ice Cream MC Renett A9 2nd Avenue, Anna Nagar 64551011 Kodambakkam 64551012 Mandaveli 64551022 Teynampet 64551027 Nungambakkam 64551028 Parrys 64551036 Purasawalkam 64551014 T.Nagar 64551019 Parfait 3 16 Manikeshwari Road, Kilpauk 25321601 Velachery 22432022 Valmiki Nagar 24405588 Anna Nagar 26288822 Creamy Inn W396 School Road, Anna Nagar West Extn. 26150080 Anna Nagar 26220080 Chetpet 28362255 K.K Nagar 23663939
Movenpick 13/33 Shafee Mohammad Road, Off Greams Road, Nungambakkam 28295925 Cakes N Bakes 70/32 Nungambakkam High Road, 28277075, 28205554 Thoraipakkam 24580809 Velachery 65610502
La Patisserie Taj Coromandel 37 MG Road, Nungambakkam. 66002827 Baker’s Cottage 6th Avenue, Anna Nagar. 9884532326 Maple Leaf Chocolate Lounge 9 Harrington Road, Chetpet. 43561666, 43561333
Jelly Belly E37 2nd Avenue, Besant Nagar. 24460777 Rich n’ Creamy 169 GST Road, Chrompet 42073030 Ekkaduthangal 43102626 Teynampet 45000303 Brio - The Cafe Shoppers Stop Chetpet 42664471 T. Nagar 42024415 The Baker’s Code Kebab Court Complex, Velachery. 22591275 Fruit Shop on Greams Road Greams Rd, Thousand Lights 23450871 Besant Nagar 23450876 Anna Nagar 23450872 Kilpauk 23450877 Spencer Plaza 28490083 Cathedral Road 23460986
Banana Split Sundae
Want your restaurant to be listed? Give us a call. 56 • À LA CARTE • FEBRUARY 2012
South Indian · Kerala INDIAN CUISINE South Indian
Southern Spices Taj Coromandel 37 MG Road, Nungambakkam. 66002827 Navaratna Le Royal Meriden 1 GST Road, St Thomas Mount. 22314343 Vrindavan Restaurant New Woodlands Hotel 72-75 Dr Radhakrishnan Salai, Mylapore. 28113111 Amaravathi Restaurant No.1, Cathedral Road, Gopalapuram 28116416 Madras The Kitchen The RainTree Anna Salai 636 Anna Salai, Teynampet. 28309999
Maya 32 Platinum Building, Khader Nawaz Khan Road, Nungambakkam. 42137774
Dakshin Park Sheraton 132 TTK Road, Alwarpet. 24994101
Southern Aromas The Residency Towers 115 Sir Thyagaraya Road, T Nagar. 28156363
Rasam 25 Raja Annamalai Road, Purasawalkam. 9789062857
Kumarakom 27/28 Vijayanagar Ext, Velachery Main Road, Velachery 42022277 Nungambakkam 42605677 Anna Nagar 42172217 Adyar 42034203 Ramapuram 22496109
Chennai Woodlands 20 2nd Lane Beach, Parrys. 25214343
Coconut Lagoon 1 Cathedral Road, Gopalapuram. 42020428
Annalakshmi Restaurant 804 Mount Road, Anna Salai. 28525109
Tharavad 6 Bay View Drive, Kottivakkam, ECR. 9840075355
Ponnuswamy 24 Ethiraj Salai Egmore 28270784 Curry Leaf The Chariot 4 Tirumalai Road, T Nagar. 28341212 Malgudi Savera Hotel 146 Dr Radhakrishnan Salai, Mylapore. 28114700 The Raintree Taj Connemara 2 Binny Road, Anna Salai. 66000000 Anjappar 7/2 JP Tower, NH Road, Nungambakkam. 28256662
Semiya with Madras Fish Curry À LA CARTE • FEBRUARY 2012 • 57
Kerala · North West Frontier La Shaakahari 20 Pycrofts Garden Road, Nungambakkam. 28265000 Peshawri Chola Sheraton 10 Cathedral Road, Gopalapuram. 28110101 Mouthful 12/20 Raghaviah Road, T.Nagar. 42124260
Chemmen Roast Ente Keralam Kasturi Estate, Poes Garden, 1st Street, Alwarpet. 42328585
Moti Mahal 7 Jaganathan Road Nungambakkam 42137539
Thalassery W77 4th Street, AnnaNagar 26207853 Kottaram Restaurant 9/2 Taramani-Perungudi Link Road, Perungudi. 24540660
Copper Chimney 74 Cathedral Road, Gopalapuram. 24980819
Kabul 1/200 Dr Radhakrishnan Salai, Mylapore 24996761
Olives Hotel Deccan Plaza 36 Royapettah High Road, Royapettah. 66773333
Palki 1, Cathedral Road, Gopalapuram. 28111794
Crimson Chakra 13 First Crescent, Gandhi Nagar, Adyar. 09677277900
North West Frontier
Nawaab’s Express Avenue Mall, 49 Whites Road, Thousand Lights. 28464255
Meenam Harrisons 315 Valluvar Kottam High Road, Nungambakkam. 42222777 Sigree Hotel Aruna Annexe 144-145 Sterling Road, Nungambakkam. 42664222
Hyderabadi Pulao Want your restaurant to be listed? Give us a call.
58 • À LA CARTE • FEBRUARY 2012
North West Frontier · Pan Asian · Thai · Chinese INTERNATIONAL Pan Asian
Hip Asia Taj Connemara 2 Binny Road, Anna Salai. 66000000
Baan Thai 10 Khader Nawaz Khan Road, Nungambakkam. 28332611, 28332612
Barbecue Chicken Up North The Raintree Hotel 636, Anna Salai, Teynampet 28309999
The Great Kebab Factory Radisson GRT Hotel 531 GST Road, St Thomas Mount. 22310101
Mughals Zaika Restaurant 8 Rajarathinam Street, Kilpauk. 42858901
Tandoor Aruna Hotel Annexe 144-145 Sterling Road, Nungambakkam. 28262626
Rajdhani Shop No.5, Express Avenue Mall, 49 Whites Road, Royapettah. 28464422
Mast Kalandar 17 2nd Sashtri Nagar, MG Road, Adyar. 42018382
Silk Asiana Hotel 1/238 Old Mahabalipuram Road, Semmencherry 67411000 Benjarong 146 TTK Road, Alwarpet. 24322640, 43009161 Lotus The Park 601 Anna Salai Nungambakkam. 42676000
Mandarin 19 Thiruvedian Street, Gopalapuram. 28117431
Beyond Indus Taj Mount Road 2 Club House Road, Mount Road. 66313131 Navaratna Le Royal Meridien 1 GST Road, St Thomas Mount. 22314343 Minar Savera 146 Dr.Radhakrishnan Salai, Mylapore. 28114700
Grilled Mutton Kebab Skewers À LA CARTE • FEBRUARY 2012 • 59
Chinese · Malaysian · Japanese · Korean The Cascade 32 Khader Nawaz Khan Road, Nungambakkam. 28333836, 42137767 Besant Nagar 42019372, 24461625
Dynasty Restaurant Firm Tower, W121 3rd Avenue, Anna Nagar. 26212699, 42026609 Oriental Blossom Radha Regent 171 Jawaharlal Nehru Salai, Arumbakkam. 24757788
Stix Hyatt Regency 365 Anna Salai, Mount Road 61001234 Rangis Continental Chambers 142 Nungambakkam High Road, Nungambakkam. 42144933 China Town 74 Cathedral Road, Gopalapuram. 28112246 Chin Chin The Residency 49 GN Chetty Road, T Nagar. 28253434 Lemon Grass The Rain Tree 120 St Mary’s Road, Alwarpet. 42252525
Flower Drum Prince Plaza, 46 Pantheon Road, Egmore. 30228822 Wonton 39 4th Street, Alwarpet 32513335, 43009700 Nungambakkam 28332002 Anna Nagar 26264633 Adyar 42116364
Bee’s Kopitiam Express Avenue Mall 49 Whites Road, Thousand Lights. 28464088
Japanese Dahlia Kauvery Complex, 93 Nungambakkam High Road, Nungambakkam. 28265240 Akasaka 128, Grd Floor Lattice Bridge Road, Thiruvanmiyur. 24453424 Teppan at Benjarong 146 TTK Road, Alwarpet. 24322640, 43009161
Pelita Nasi Kandar 16 17 18 Appaswamy Towers, Sir Thyagaraya Road, T Nagar. 24335759
In Seoul 530 TTK Road, RA Puram 42081998
Mainland China Hotel Aruna Annexe 144-145 Sterling Road, Nungambakkam 28238345 Teynampet 45000236 The Canton Kaveri Complex, 96 Nungambakkam High Road, Nungambakkam. 28272197, 28214445 Golden Dragon Taj Coromandel 37 MG Road, Nungambakkam. 66002827
Crispy Sesame Chicken with Gingered Beans Want your restaurant to be listed? Give us a call.
60 • À LA CARTE • FEBRUARY 2012
Korean · American · Continental · Italian Kyung Bok Gong 10 Chamiers Road, Nandanam. 42113346/7
American Sparky’s Diner 15 East Spurtank Road, Basement, Chetpet. 42634233
Giorgio T29 7th Avenue, Besant Nagar. 24461828 Fondue Savera 146 Dr.Radhakrishnan Salai, Mylapore. 28114700 Above Sea Level The RainTree Hotel 120 St Mary’s Road, Alwarpet. 422525252 Kipling Cafe 14 L. Jey Avenue, Akkarai, Sholinganallur, ECR. 24530040
Focaccia Hyatt Regency 365 Anna Salai, Mount Road. 61001234 Bello Ciao 140 Nungambakkam High Road, Nungambakkam 24511130 ECR 24511130 Prego Taj Coromandel 37 MG Road, Nungambakkam 66002827 Tuscana Pizzeria 89 Chamiers Road, Alwarpet, diagonally opp. Park Sheraton, Nandanam 45000008 Nungambakkam 45038001
Smoking Joe’s 31, Burkit Road, T.Nagar 24350505
Aqua The Park 601 Nungambakkam Main Road, Nungambakkam. 42676000 Azulia GRT Grand 120 Sir Thyagaraja Road, T Nagar. 28150500 Kefi Taj Mount Road 2 Club House Road, Mount Road. 66313131
Little Italy Eldorado Building, 1/2 Nungambakkam High Road, Nungambakkam. 42601234, 66246178
5 Senses Oyster, 9, Khader Nawaz Khan Road Nungambakkam 30062010
Casa Piccola 7, Kader Nawaz Khan Road, Nungambakkam 64500500
Azzuri Bay 13 First Crescent Road, Gandhi Nagar, Adyar. 42115253
Eden Harrisons Hotel 315 Valluvar Kottam High Road, Nungambakkam. 42222777 Anna Nagar 26221010 Mexican Don Pepe 73 Cathedral Road, Gopalapuram. 28110413
Rhapsody Courtyard Marriott 564 Anna Salai,Teynampet. 66764000, 66764488
Hummus with Pita Bread À LA CARTE • FEBRUARY 2012 • 61
Mediterranean · Sweets · Coffee Pubs Coffee Pubs
Mocha Mojo 72 1st Avenue, IndraNagar 42337024, 42337025 Café Coffee Day Montieth Road, Egmore 28546981 Kilpauk 42175621 Ispahani Centre Nungambakkam 64627082, 43577231
Rava Khoya Laddoo The Upper Deck Taj Fisherman’s Cove Covelong Beach, Kancheepuram. 67413333
Mylapore 28112827 Nanganallur 9789062861 Purusawalkam 26616667 West Mambalam 9789062860
The Crown The Residency Towers Sir Thyagaraja Road, T Nagar. 28156363
The Grand Sweets 2nd Main Road, Gandhi Nagar, Adyar 42054466 Besant Nagar 45006464 Anna Nagar 42634422 T.Nagar 42124466
Estia Aloft Hotel 102 Rajiv Gandhi Salai, Sholinganallur, Old Mahabalipuram Road. 45925500
Shree Mithai 18 Dr TV Road, Chetpet 42809999 Spencer Plaza 42134455 Mishtee 112 Nungambakkam High Road, Nungambakkam. 43084984
Kryptos by Willi 24 Yafa Tower Khadar Nawaz Khan Road Nungambakkam 45038001
Adyar Anandha Bhavan 9 Lattice Bridge Road, Adyar 23453045 Anna Nagar 23453043 Nungambakkam 23453037
Sweets Sri Krishna Sweets Soundarajan Street, CIT Nagar, Theyagaraya Nagar 42616161 Adyar 24413805 Anna Nagar 26191222 Ashok Nagar 24850808
Gangotree 42 Cathedral Road, Gopalapuram 28111664 Adyar 24452422
Amethyst Whites Rd, Royapettah Entrance next to Corporation Bank 4599 1630 Anokhi 106 Chamiers Road, Opposite Oryza 24311495 Barista 4 Khader Nawaz Khan Road Nungambakkam 42138567 Besant Nagar 42019455 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
Want your restaurant to be listed? Give us a call. 62 • À LA CARTE • FEBRUARY 2012
Coffee Pubs · 24 Hour Dining · Seafood High on Caffeine Mitsubishi Showroom, LB Road, Adyar. 42116482, 9003034049
Anise Taj Coromandel 37 MG Road, Nungambakkam. 66002827
Café tapas 47B Ground Floor, Ramana Nursing Home Complex Velachery Main Road, Velachery. 42325165
Rainbow The Raintree Hotel 120 St Mary’s Road, Alwarpet. 42252525
Robustaa 24/67 Halls Road, Kilpauk. 42858412
24 Hour Dining Paprika Mariott Courtyard 564 Anna Salai, Teynampet. 66764000 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
Verandah Taj Connemara 2 Binny Road, Anna Salai. 66000000 Seagull Taj Fisherman’s Cove Covelong Beach, Kancheepuram. 67413333 Cilantro Le Royal Meridien 1 GST Road, St Thomas Mount. 22314343 My Cafe Chola Sheraton 10 Cathedral Road, Gopalapuram. 28110101 Main Street The Residency Towers Sir Thayagaraya Road T Nagar. 28156363
Water’s Edge Café GRT Temple Bay Mahabalipuram. 27442251, 27443636 Caramel Asiana Hotel 1/238 Old Mahabalipuram Road. Semmencherry. 67411000 The Kitchen The Raintree Anna Salai 636 Anna Salai, Teynampet. 28309999
Seafood Bay View Point Taj Fisherman’s Cove Covelong Beach, Kancheepuram. 67413333 Sea Shell Greams Rd, Thousand Lights 28295789 Wharf GRT Temple Bay Mahabalipuram. 27443636 Samudra Trident 1/24 GST Road, St Thomas Mount. 22344747
601 The Park 601 Nungambakkam Main Road, Nungambakkam. 42676000 Club House Taj Mount Road 2 Club House Road, Mount Road. 66313131
Cappuccino À LA CARTE • FEBRUARY 2012 • 63
Multicuisine · Health Food · Arabian Drizzle No. 1, Sultan Ahmed Street, Neelankarai, ECR. 32219966 Ayna Hilton 124/1, J.N.Salai, Ekkaduthangal 22255555
Health Food Cholayil Sanjeevanam 97/45 Nungambakkam High Road, Nungambakkam. 64508427
Mixed Vegetable Broth Fisherman’s Fare Casa Major Road, Egmore. 28194840
Ashvita 11 2nd Street, Dr R K Salai, Mylapore. 28476063
Mahamudra 117 Luz Church Road, Mylapore. 43535555
Kayal Le Royal Meridien 1 GST Road, St Thomas Mount. 22314343
Burgundy’s Somerset Greenways Serviced Residence 94 Satyadev Avenue, MRC Nagar. 49001000
Escapade 361 Shakti Garden Road, Okyampettai, Thoraipakkam. 9884051456
Multicuisine Cream Centre 55 2nd Main Road, RA Puram 42815777 Nungambakkam 43561777 Fusion 9 Aruna Centre 145 Sterling Road, Nungambakkam 42664299
Vasco’s Hilton 124/1, J.N.Salai, Ekkaduthangal 22255555 La Shaakahari 20, Pycrofts Garden road, Nungambakkam 9940415747
Rain Forest Gandhi Nagar 1st Main Road, Adyar. 42187777
Dewberry’s The Resto-Café 6/29 Rajasekaren Street, Dr. Radhakrishnan Salai, Mylapore 28473439
Duchess 35, T.T. Krishnamachari Road, Alwarpet. 24996762
Five Senses Oyster, No. 9, Khader Nawaz Khan Road, Nungambakkam 30062010
Arabian YallaYalla Radisson GRT Hotel St Thomas Mount, 531 GST Road, Anna Salai. 22310101 Al Arab 131 Dr.Radhakrishnan Salai, Mylapore. 45130000 Arabian Delights A46 3rd Avenue, Anna Nagar East. 42172047 Palmshore Foreshore Estate, 111/108 Santhome High Road. 42102244
Want your restaurant to be listed? Give us a call. 64 • À LA CARTE • FEBRUARY 2012
More 'dum' than ever
The legendary Qureshis who once cooked for Moghul Emperors are now with us. Presenting a reinvented Minar with an exquisite new menu fashioned by none other than Master Chefs Ashfaque and Irfan Qureshi. The Qureshis are a family of chefs to the Great Nawabs who unearthed the secret of the unique flavors of Dum Cuisine.
@ Level 11
146, Dr. Radhakrishnan Road,Chennai - 600004. Ph: 28114700. Extn: 1936