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FOOLDEB IE PAR V

OMAN ATHY AKUTT AN


12 PM to 11:30 PM O PE N A L L D AY L O N G

Tuscana Pizzeria is now open all day long, serving the best of authentic Italian, from thin crust pizzas, to succulent pastas and sinful desserts!

STRICTLY FOR ITALIAN FOOD LOVERS ONLY

No.19, 3rd Street, Wallace Garden, Nungambakkam. For Reservation call 044 4503 8008.


À la Carte

THE COMPLETE FOOD MAGAZINE

JUNE

CONTENTS

What’s in

THIS ISSUE 16 Road to Dhabba!

Junior Sous Chef Lakhbir Singh Chalal from Up North, Raintree Anna Salai, brings authentic Punjabi dishes to the table

26 On a Healthy Note

Ayurvedic recipes from the cookbook Sukham Ayu by Jigyasa Giri and Pratibha Jain

Authentic Punjabi dishes 16

2 • À LA CARTE • JUNE 2012

SHAKEN & STIRRED 10 Smooth Moves

Smoothies make for a nourishing meal by themselves


À LA CARTE • JUNE 2012 • 3


KITCHEN FRINGES 38 Magneto!

À la Carte

Magnet attractions to make your refrigerator more interesting

IN THE KNOW 14 Ask Sabita

This culinary wizard answers all your queries on food and cooking. Now say goodbye to kitchen angst!

24 Ask Dharini

This nutrition expert solves all the diet and nutrition riddles which have been hogging your mind. Embrace them for a healthier living

EXPERT ON THE BLOCK 22 Southward Bound

Shabin Sarvathom, GM, Radisson Blu Resort Temple Bay, speaks to us about his love for South India and its cuisine

42

Managing Director Sujit Kumar

CELEB FOODIE 40 Parvathy

Editor-in-Chief Bina Sujit

Omanakuttan

Associate Features Editor Vijetha Rangabashyam

Billa girl Parvathy Omanakuttan talks about her penchant for food

Features Writers Anitha Ramachandran Anjali Alappat

RESTAURANT ROUNDING 32 High on Thai

Design Team Rifah Aiysha Francis Augustine Anto M Vijay

A review of Benjarong, Chennai’s all time favourite Thai hang out

Columnists Sabita Radhakrishna Dharini Krishnan

36 Rayars Mess

Marketing Chennai Gurubaran Paneer Selvam Daniel Benjamin Lekhamithra Shanmugam Mohitha Kalingarayar

GOURMET SAFARI 42 Hola Spain!

Delhi Kunal Chaudhary

Not much has changed in terms of quality of food and service in this institution

The land of Tapas and Tortillas, discovering Spain the food way

Indulge in these inexpensive, artistic attractive elements page 38

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 sales@optionsmedia.co.in

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. 4 • À LA CARTE • JUNE 2012


À LA CARTE • JUNE 2012 • 5


Out & About

Mark your dates

The best of Chennai this month. If it’s out there, we’ll find it...

Something Sweet

Where: Mainstreet, Residency Towers

Indulge yourself with some stunning European delicacies prepared by Chef Ashok at both lunch and dinner like gateaux, baklavas, black forest cake from Germany, marzipans and other favorites. The offer begins from the 9th of June and can be availed of until the 17th of the month. For more information, contact 044-28156363

Father’s Day Special Where: 601, The Park Hotel

Treat your dad to a sumptuous brunch at 601 and then chill out poolside, take a dip and unwind – the perfect way to bond with your dad. And to wrap up the day, get a Father and child express massage. Kick back, sip a complimentary beer and enjoy this special day. For more information contact 044-42676000

Buffet Bonanza Where: Burgundy’s

Burgundy’s takes you globetrotting via your stomach six days a week with their new and improved lunch buffet menu. Monday to Saturday, you can make the most of a wide spread buffet, featuring vegetarian and classic salads, and dishes from the European and Asian cuisines. Lovers of Indian food needn’t despair as South Indian food, chaats, and even specialties in from the Tandoor oven are on offer – all for Rs. 650. For more information, contact 044-49001000 6 • À LA CARTE • JUNE 2012

Just for Kids

Where: Tuscana Pizzeria& Tuscana on Chamiers by Willi

All kids aged 12 and below can order from the special kids menu that serves special child sized portions. If you bring your kids in to eat before 7 PM, you will get a kid sized pasta or pizza absolutely free, with a milkshake of their choice. For more information, contact 044-45038008


Flashback Fare

Our pick of events

that sizzled the city of Chennai last month New Menu Launch at Kryptos By Willi

The launch of a bi-lingual menu (English and Tamil) at Kryptos by Willi by IAS Officer, Dr. Irai Anbu.

High Sky Lounge at The Raintree

The Raintree launched Sky Lounge ‘High’ by the pool with an act by a Goan based band, Seagulls.

8 • À LA CARTE • JUNE 2012


Sometimes, ‘where’ does matter!

Birthday Parties Product Launch Reception Get-together Exhibitions Corporate gatherings Marriage celebrations Cultural events Seminars Painting competition

Wedding

Make an impression every time you celebrate, only at the Dynasty Hall @ Hotel Ambassador Pallava. Great ambience, centrally air-conditioned hall, spacious enough to hold more than 500 guests, attached lawn facility, right at the heart of the city - few hallmarks to make every occasion truly special.

30, Montieth Road, Egmore, Ch-8. banquetpallava@ambassadorindia.com À LA CARTE • JUNE 2012 • 9 www.ambassadorindia.com

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If you have a reason to celebrate, head right in here or call 285 544 76 Extn : 502 / 594 for further information.


Shaken & Stirred

Smooth

Moves

It’s summer and now is the time cool your body with these healthy albeit delicious smoothies

moothies are fast becoming the healthy beverage of choice. Despite not having any caffeine, you can get your buzz from a less conventional source. Most smoothies contain fruit which has its own form of energy booster. Smoothies can be catered to suit your taste. From soymilk to green tea, there are multitudes of options to supplement your drink. Based on the ingredients, your smoothies can help your digestion, enhance your focus or even be a dessert substitute. Versatile and delicious – there’s a reason they’re so popular! 10 • À LA CARTE • JUNE 2012

Blueberry and Banana Vegan Smoothie Blueberries and bananas are a vegan’s best friend. Both are healthy, nutritious and easily available. The smoothie is uncomplicated and can be made without dairy products. 1 cup of blueberries 2 tbsp blueberry jam 7-8 ice cubes 1 ½ cups of soymilk 1 banana

Put all the ingredients into your blender and blend until it’s the perfect consistency. Serve fresh and enjoy!


Sweet Basil Smoothie Refreshing drinks aren’t only restricted to fruity ones. This delightful recipe can be made with basil leaves and lemon syrup as the chief flavors – a welcome change from the typical smoothies. 300ml plain yoghurt 1 handful of basil leaves 350ml of lemon syrup 1 handful of ice

Put all the ingredients in the blender and blend until the mixture is smooth and frothy. It’s best when served immediately. If you want a little extra zing, drizzle some honey over the top.

Watermelon Smoothie Smoothies are a good substitute for snacking and are a dieter’s best friend. Watermelon is one of the best diet fruits, being light and absolutely yummy. 6 to 8 watermelon cubes ½ cup of ice 1 cup of milk 1 scoop of lemon sorbet

Depending on your diet, you can adjust the ingredients of your smoothie to suit your needs. The milk can be replaced with soymilk or low fat milk. The lemon sorbet gives the drink the perfect sweet and tangy taste. Put all the ingredients together and blend till the mixture is smooth, then serve. À LA CARTE • JUNE 2012 • 11


Choco-Strawberry and Peanut Butter Smoothie A rich concoction of world’s favourite flavours – it can be a meal by itself. 1 cup frozen strawberries 1 cup vanilla flavored yoghurt 3 tbsp chocolate sauce 3 tbsp peanut butter 1 tbsp lecithin granules 1 tsp flaxseed oil

This is a fun, easy to make drink. All you need to do is toss your ingredients into a blender and voila- instant brain buzz!

Apple – Ginger Smoothie This type of smoothie can be used as a stomach soother which can ease symptoms like nausea or a simple stomach ache. 1 apple 1 lemon ½ cup water ½ cup ice 1 piece ginger root (2 inches)

First the apple has to be cored, peeled and sliced. Once that’s done, peel and seed the lemon. The final ingredient is the ginger root which must be peeled and crushed. All three must be blended together with water and ice in order to produce a fabulous appleginger smoothie. It’s simple and tastes amazing! 12 • À LA CARTE • JUNE 2012

The lecithin is a vital ingredient which stimulates brain function.


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(Choice of Veg Spring Roll or Lajiao Mixed Veg)

(Choice of Cordon Bleu or Dragon Chicken)

(Choice of Zhejiang Fried Fish or Golden Fried Prawns)

MAIN COURSE

MAIN COURSE

MAIN COURSE

(Choice of Veg Fried Rice or Veg Noodle)

(Choice of Chicken Fried Rice or Chicken Noodle)

(Choice of Prawn Fried Rice or Prawn Noodle)

SIDE DISH

SIDE DISH

SIDE DISH

(Choice of Cauli ower Manchurian or Veg in Sweet Chilly Sauce)

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(Choice of Fish Manchurian or Devil’s Prawn )

KIDS (GO TRI-COLOR) ` 150

SOUP (Choose any one from the above Soup category) STARTER (Choose any one from the above Starter category) MAIN COURSE (Choose any one from the above Main Course category) SIDE DISH (Choose any one from the above Side Dish category)

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(Choice of Sweet Corn Veg Soup or Hot n Sour Soup)


In the Know

Ask Sabita

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 sabitaalc@clubclass.in

What are the different kinds of mushrooms available in the market?

Mushroom is actually a fungus that grows in cool, damp places. What is commonly available here are the button mushrooms but there are other exotic varieties as well. Shitake mushrooms are a tasty variety, as are oyster mushrooms which have a meaty flavour. These are the ones preferred here in India. It is best to keep wild mushrooms away from cooking considering it is not easy to distinguish them from the poisonous ones which can be fatal. Oyster Mushrooms

Shitake Mushrooms

Button Mushrooms

14 • À LA CARTE • JUNE 2012

HOW DO YOU MAKE

HUMMUS

Soak a cup of chick peas overnight in water. Drain and pressure cook them for 20 minutes. Blend the cooked chickpeas into a puree, adding salt (to taste) and 2 cloves of garlic (coarsely chopped).Then add about 7 tablespoons of tahini butter (sesame paste), 3 tablespoons of lime juice and gradually add about ¼ a cup of olive oil and continue to blend in the processor. Now, add powdered cumin seeds. Garnish with chopped parsley or coriander leaves before serving.


How can I prepare tofu as tasty as paneer?

Tofu is a soya bean curd and part of far eastern cuisine, especially Japanese. It is an excellent source of protein for vegans. It has a neutral taste and hence can be combined with vegetables or meat dishes. Tofu can be crumbled and added to scrambled eggs, noodles, pasta and even salads. It can also be blended with mustard and salt into a paste and spread over toast.

What are the different types of sandwiches one can prepare?

Sandwiches as we most popularly know of are two slices of bread with cheese, tomatoes, ham or a mixed filling prepared from vegetables or meat. Sandwich derives its name from Earl of Sandwich, an inveterate gambler who ordered bread with a slice of meat in between so that he could just eat without having to leave the table. Dainty sandwiches usually come with crusts cut off, in neat triangles, filled with sliced or grated vegetables like cucumber, carrots and horseradish. Multi layered sandwiches have more than two slices of bread with different fillings, usually each being a different colour to make it more attractive.

French rolls and pita breads can also be filled. Burgers are also a form sandwich where buns are cut horizontally and a slice of tomato, cheese, mince meat patty and lettuce are placed between the two halves and is then fastened with a toothpick. Open sandwiches are attractive where the bread is sliced thinly and is lightly toasted. Imaginative toppings like spinach, pickle with mayonnaise, mushroom in cheese sauce, etc. are used and the sandwiches are grilled for a few minutes just before serving. Sandwiches made in a sandwich toaster are yummy but they need to be served hot.

Pin wheel sandwiches are a great hit, where the bread is cut in horizontal slices. A thick layer of filling is smeared on top and the slice is then rolled, encased in a paper and then stored in the refrigerator.

À LA CARTE • JUNE 2012 • 15


Road to

DHABBA! RECIPES JUNIOR SOUS CHEF, LAKHBIR SINGH CHALAL UP NORTH, RAINTREE, ANNA SALAI

Photography Abhay Kumar 16 • À LA CARTE • JUNE 2012


Punjabis hold the reputation of being both the greatest producers and consumers of food. Their cuisine is quite diverse and they are proud creators of a plethora of rich, colourful dishes. Punjabi dishes are high on spices and butter. Junior Sous Chef, Lakhbir Singh Chalal from Up North, Raintree, Anna Salai lets us in on a few native Punjabi recipes; here is a start for an asli Punjabi khana.

• 2 kg fish fillet (Any firm white fish like bekti or basa) • 2 cups gram flour • 2 tbsp maida • 2 tbsp garlic paste • 2 tbsp ginger paste • 1 tsp ajwain (omam seeds) • 4 fresh green chillies (chopped) • 2 tbsp red chili powder • 2 tbsp lemon juice • 1 tsp turmeric powder • 2 tbsp garam masala • 2 eggs • 1 cup whole milk yoghurt • Oil to fry A spicy seafood starter • Salt to taste

MACCHI AMRITSARI

1. Clean, wash and cut

the fish into one and a half inch size cubes. Apply salt, lime juice, ginger and garlic paste and red chili powder on the cubes. Keep it aside for 20 minutes. 2. Make a batter out of gram flour, egg, ajwain seeds, chopped green chillies, maida, garam masala, salt and water. 3. Marinate the fish pieces in the batter for 15 minutes. 4. Heat oil in a kadai and deep fry the fish till crisp and golden brown. 5. Serve hot with lemon wedges. À LA CARTE • JUNE 2012 • 17


RAJMA

A nutritious kidney bean preparation, tastes excellent with steamed rice and rotis • 4 cups rajma (red kidney beans) • 2 tsp cumin seeds • 3 medium sized onions • (chopped) • 2 inch piece ginger (grated) • 6 garlic cloves (chopped) • 3 tomatoes • 2 tsp cumin powder • 2 tsp coriander powder • 2 tsp red chili powder • 4 tbsp ghee • 2 tbsp coriander leaves (chopped) • Salt to taste 1. Soak the kidney

beans in warm water for 8 - 12 hours. Pressure cook with salt for 20 minutes till they become soft. 2. In a pan, heat oil and fry the onions till they brown. Add garlic and ginger and cook for two minutes. 3. Add the tomato puree and cook for five minutes, stirring all the way. Tip in the coriander, cumin and chili powders. Cook till the oil starts to surface. 4. Add the cooked rajma to the mixture and bring to the boil. Now, add the salt and simmer for 15 minutes. Garnish with chopped coriander. 18 • À LA CARTE • JUNE 2012


DAL MAKHANI A spicy and heavy dal preparation made with a combination of rajma and urad dal

• • • • • • • • • •

1 kg whole urad dal 200 gm rajma 100 gm split chana dal Salt to taste 30 gm ginger - garlic paste 50 gm butter 40 ml tomato puree 3 tbsp red chili powder 30 ml fresh cream 2 tsp kasoori methi powder

1. Wash and soak whole

urad dal, rajma and chana dal in water for two hours. 2. Add some water to it and pressure cook them for 20 - 25 minutes or until soft. Mash them and keep aside. 3. In a heavy bottom pan, add butter, ginger garlic paste and red chili powder. Pour the tomato puree and allow it to simmer in mid flame. 4. Now add the mashed mixture to the puree and boil till the consistency is becomes a thick, creamy gravy. 5. Top it off with cream and Kasoori methi powder. CHEF TIP: You can add garam masala powder at the end to get more flavour. À LA CARTE • JUNE 2012 • 19


TARIWALA KUKKAD

A spicy home style chicken preparation

• 2 whole chicken (cut into pieces) • 4 onions (finely chopped) • 3 tomato (chopped) • 1 cup tomato puree • 2 tbsp ginger paste • 2 tbsp garlic paste • 6 fresh green chillies (chopped) • 2 tsp chilli powder • 4 tbsp cooking oil • 2 tsp whole black pepper • 4 tbsp cumin seeds • 1 tbsp garam masala powder • Salt to taste • 5 tbsp fresh coriander (finely chopped) 1. Wash the chicken

pieces well. In a kadai, heat some oil and add the cumin seeds. 2. As they splutter, add the onions and fry them until they are golden. 3. Tip the ginger, garlic and green chili in. Now, add the chopped tomato and sauté for a while. Pour in the tomato puree and allow it to cook till the oil starts to separate, and then add the garam masala powder. 4. Stir in the chicken pieces, cover the pan and cook in low heat till the chicken pieces become tender. 5. Garnish with coriander leaves before serving. 20 • À LA CARTE • JUNE 2012


DHABE DA GOSHT

A popular mutton dish available in almost all Punjabi roadside dhabbas • 1 cup ghee or clarified butter • 2 baby lamb legs (cut on the bone into chunks) • 6 medium onions (chopped) • 3 tsp red chilli powder • 10 nos garlic cloves (minced) • 3 fresh green chillies (chopped) • 3 ginger (chopped) • 1 tsp turmeric powder • 2 tbsp cumin seeds • 3 tbsp coriander powder • 3 bay leaf • 5 cups tomato puree • Salt to taste 1. In a heavy bottom

pan, add ghee and throw in the cumin seeds and bay leaves. As they start to crackle, throw in the onions, sauté till they start to brown. 2. Now, tip in the lamb chunks into the kadai. Add ginger, garlic, green chili and turmeric and coriander powders. Cook for a while until the meat takes in the essence of the masala. 3. Pour some water and the tomato puree and let it simmer for some time, till the meat gets tender. 4. Garnish with coriander leaves. Serve hot with roti or rice. À LA CARTE • JUNE 2012 • 21


Expert on the Block

Southward Bound More than two decades in the hotel management business has made Shabin Sarvotham appreciate the simpler things in life. From good food to brisk walks around the sprawling splendour of the Radisson Blu Resort Temple Bay - Learn more about the man behind the scenes of one of Chennai’s most popular beach destinations.

SHABIN SARVOTHAM GENERAL MANAGER RADISSON BLU RESORT TEMPLE BAY

22 • À LA CARTE • JUNE 2012

From the bustling and fast paced streets of Mumbai to the sea swept sands of Temple Bay, it’s been a long and interesting journey for Shabin Sarvotham, the General Manager of the Radisson Blu Resort Temple Bay. Shabin is a Malayali, hailing from Calicut, which is perhaps why he gravitated away from the dynamic melting pot that is Mumbai. Having spent several years stationed in resorts in Ooty and Kodaikannal, Sarvotham admits he wouldn’t want to return to big cities. He describes Mumbai as, “very mechanical and fast paced. There’s no time to breathe. In Mumbai the only time you get for yourself is during the weekends.” He is clearly content with his place at Temple Bay. He waxes eloquent about the natural beauty he is surrounded by. A outdoorsmen by nature, he said, “It’s always busy here too. There’s no doubt about that. But I still get to take 5 or 10 minutes to walk around the property. Did you know there are 16 varieties of


He describes Mumbai as, “very mechanical and fast paced. There’s no time to breathe” birds here? Sometimes it’s just nice to see your plants grow.” When asked if he enjoys working in the South, he said, “I have an inclination towards the south, there’s more of an emphasis on culture here and respect.” Shabin is an adrenaline addict who counts long drives and treks into forests as some of his favourite past times. An avid photographer, he also loves to travel and has a weakness for sea food. As a child, he loved good food and for many years his dearest ambition was to be a chef. Unfortunately, at the time, his parents didn’t believe that it was a viable career option. “I used to love cooking but my parents didn’t think that working in a kitchen was a good option.”But Sarvotham’s passion for food has not waned. Working as he is, alongside world class chefs, he says that he hasn’t wasted the opportunity to learn from them. A lover of seafood, he cites “fish fry, mussels, green mussels especially are my favourite. But I love anything to do with seafood!”

Words of Wisdom To succeed in this business, you must have the attitude to serve people and you can reach places. Don’t expect an immediate rise, be patient.

FROM HIS KITCHEN GREEN MUSSELS MASALA FRY ½ kg Mussels boiled and cleaned (The mussels need to be cleared of the black digestive system) Oil for frying (virgin coconut oil) 2 big onions (julienned) Pinch of salt for taste 1 tsp turmeric powder 1 tsp chili powder ¾ tsp garam masala Curry leaves (4 twigs) 1. Ensure the mussels are drained of the water completely. 2. Marinate the mussels in turmeric and chili powder, and salt and keep it aside for 20 minutes. 3. In a pan, heat some oil and sauté the onions till they brown (light). 4. Sauté the mussels in a separate pan with little oil, till they are cooked through and the masala is completely absorbed. Now, throw in the sautéed onions to the mussels and continue to sauté. 5. Garnish with crisp curry leaves. À LA CARTE • JUNE 2012 • 23


In the Know

Ask Dharini

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 dharinialc@clubclass.in

Potatoes produce gas. Can it be taken by people who have arthritis as alternative therapies consider this as a food to be avoided? What are these gas producing foods and how do we tackle them?

Potato is a root vegetable and can be taken in moderation. Often times, grocery shopping in Indian households constitute more of potatoes and less of other vegetables. It is better to prepare potatoes as a single dish rather than mixing them with other vegetable dishes. Though potatoes have a tendency to produce gas, preparing them with mustard and gingely oil nullifies the effect. Urad dhal is also considered to produce gas but when used in idli and dosai with rice, the properties in the end product are different from just the urad dhal per se. Traditionally, ingredients were combined keeping in mind the health factor. According to alternative therapy, boiled and mashed potato used in chaat and continental cuisines produce gas

24 • À LA CARTE • JUNE 2012

Q

What quenches the thirst in peak summer? How much water is needed in a day?

Any food that is just off room temperature is the best way to quench one’s thirst. Pot water is excellent as it changes the water temperature according to the room temperature. A lot of people, after a hot day rush for an ice cream, but after consuming it they reach out for a glass of water. Buttermilk and unsweetened juices can be taken as alternatives to water. Fresh juices should also be consumed in moderation considering they have the ability to increase the blood sugar levels in the body. Freshly cut, chilled fruits make for an excellent thirst quencher too. The amount of water one should consume depends on the environment he or she is a part of. Those working in air conditioned offices or live out of air conditioned homes don’t need much water. They might require anywhere between a litre to two in a day. However, people who work outdoors a lot require 4 to 5 liters of water a day. Water consumption depends on the activity one is doing and the amount of heat one is exposed to. Senior citizens have to take at least a litre or more of fluids as they tend to drink less of fluids due to issues like incontinence. The only people who have to be careful about the amount of water they consume are kidney patients with end stage kidney diseases and some cardiac patients.


Q

Those classified under low GI are apples, skimmed milk, grapes, oranges, peaches and pears. Ice creams, muesli, oat meal and rice varieties fall under medium GI levels because of their high fat content. People with abnormalities in blood sugar levels are better off staying away from ice creams considering they are rich in sugar too. Dates, corn flakes, baked potato, white and brown breads and cereals come under high GI index because of their high carbohydrate levels. In India, brown bread is a mix of maida and wheat flour; hence it gets classified under high GI foods.

What is glycemic index? How can I use it to control my blood glucose?

Glycemic index or GI is a measure of the effects of carbohydrates in food on blood sugar levels. Glucose has an index of 100 and all other foods are rated below. Every gram of carbohydrate raises blood sugar in relation to the raise of glucose. Fibre foods are not taken into account in the total carbohydrates consumed in a day. GI is a measure of the effects of carbohydrates in food on blood sugar levels. Glucose has an index of 100 and all other foods are rated below. Every gram of carbohydrate raises blood sugar in relation to the raise of glucose. Fibre foods are not taken into account in the total carbohydrates consumed in a day.

CLASSIFICATION

GI Range

Low GI

55 or less

Medium GI

56 - 69

High GI

70 and above

FOOD ITEMS - GLYCEMIC INDEX LOW GI

MODERATE GI

HIGH GI

120 100 80 60 40 20 Dates (Dried)

Potato (Baked)

Cornflakes

Bread (Wheat)

Bread (White)

Rice (White)

Ice-Cream

Rice (Basmati)

Oatmeal

Rice (Brown)

Banana

Grapes

Peach

Orange

Pear

Apple

Milk (Skimmed)

0

À LA CARTE • JUNE 2012 • 25


On a

HEALTHY NOTE Here are some healthy and soulful vegetarian recipes from the Ayurvedic cookbook "Sukham Ayu" which was awarded the “Best Vegetarian Cookbook in the World 2009 – Second Place” by the prestigious Gourmand awards. This book by Jigyasa Giri and Pratibha Jain talks about Ayurvedic recipes and its insights which give us that much needed break from routine cooking.

26 • À LA CARTE • JUNE 2012


BROKEN WHEAT KHEER

Cow's milk has a sweet essence and its post-digestive effect is recommended by Ayurveda. Its heavy, stabilizing and strengthening qualities make it vata friendly while it’s cooling and unctuous properties calm pitta. Kapha adults need less milk and the best time for them to drink it is in the afternoons. ¼ cup broken wheat 3½ cups cow's milk 6-7 almonds and pistachios each 8-10 saffron strands (optional) Nutmeg powder a pinch ¼ tsp cardamom powder 4 powdered rock sugar 4 tbsp (kalkandu) 1 tsp cow's ghee 1. Soak the almonds

and pistachios for an hour and then peel and sliver. 2. Add saffron strands in a teaspoon of warm milk and mix until the milk turns orange. Keep it aside. 3. In a pan, heat some ghee and sauté the broken wheat over low flame for 2-3 minutes. Transfer the wheat to a

pressure cooker with a cup of water and cook for up to 3 whistles. 4. In a heavy bottomed pan, bring the milk to a boil and allow it to simmer for 4-5 minutes. Now add the cooked wheat and sugar to the milk and continue to cook over low flame for 4-5 minutes, stirring occasionally to avoid the grains sticking to the bottom. Add sugar as per preference. 5. Stir in the saffron mixture into the kheer along with the slivered nuts, nutmeg and cardamom powders and turn off the heat. 6. Serve in small dessert bowls, either warm or at room temperature. À LA CARTE • JUNE 2012 • 27


QUICK CAPSICUM

Capsicums are recommended for vatas and kaphas, but since the vegetable is slightly pungent, it is not advised in large quantities for pittas. It is a new world favourite because of its crunchy texture and it enhances the flavours of many dishes like salads, vegetable side dishes and rice varieties. In this recipe, the cooling quality of sorghum or green gram flour and coriander leaves help to create. In this recipe, the cooling quality of sorghum or green gram flour and coriander leaves helps to create a capsicum recipe that is good for all doshas. 4 green capsicum - 4 (medium sized) Spring onions - 1 bunch (with leaves) Sorghum or green gram flour - 2 tbsp Coriander powder - 2 tsp Cumin powder - 1 tsp Red chilli powder - 1 tsp Coriander leaves, to garnish Powdered rock salt, to taste For tempering Cow's ghee - 1 tbsp Mustard seeds - ½ tsp Turmeric powder - a pinch Asafoetida powder - a pinch

1. Chop the capsicums

4. Sprinkle the roasted

into one inch square each and chop the spring onions finely. 2. In low flame, dry roast the flour for 1-2 minutes until you can smell the aroma. Set it aside. 3. For tempering, heat some ghee in a kadai. Add mustards and as it splutters, add the turmeric and the asafoetida powders. Now, toss the spring onions and capsicums, reduce the heat and sauté for 2-3 minutes.

flour over the vegetable, add coriander, cumin and chilli powders along with salt. Stir well, cover with a lid and cook for 2-3 more minutes. 5. Garnish with chopped coriander leaves and serve fresh with rotis.

You may substitute capsicum with fenugreek or spinach leaves

28 • À LA CARTE • JUNE 2012


Since these pooris are deep fried, choose a light menu for the rest of the meal. Alternately, avoid deep-frying and roast them on a skillet.

RED PUMPKIN POORI

You might find it pleasantly surprising to find recipes of deep fried food in Ayurveda but balance is the key word – stay away from the extremes of over indulgence and slimming diets!

¼ kg or ¾ cup red pumpkin (grated) 1½ cups wheat flour 1/3 cup jaggery (grated) ¼ tsp nutmeg powder ¼ tsp cardamom powder ¼ tsp powdered rock salt Cow's ghee for deep frying 1. Steam the grated

pumpkin for 5-7 minutes. In a pan, melt the jaggery in 1-2 tbsp water over low flame. Strain to remove scum and add the steamed pumpkin to the jaggery syrup and cook over low flame for 2 minutes.

2. Transfer to a broad,

rimmed dish. When cooled, add the wheat flour, nutmeg, cardamom and salt. Make firm dough using as little water as required. Knead a teaspoon of warm ghee into the dough. Allow to stand covered for 10 minutes. 3. Divide the dough into 10-12 equal portions and roll into balls. Flatten the balls gently between your palms. Since the dough is firm, roll the pooris without dipping into dry flour. Instead, apply a

dot of ghee on the rolling board to prevent the dough from sticking to it. In case you still find it difficult, dip very lightly in flour as excess flour tends to burn while deep frying. Roll into small discs of 3-4 inch diameter. 4. In a pan, heat some ghee for deep frying. Reduce flame and fry the pooris, one or two at a time, turning them over in the hot ghee until golden brown. Remove and place on a tissue to rid the pooris of excess ghee. À LA CARTE • JUNE 2012 • 29


AROMATIC BIRYANI

Freshly cooked food ignites digestion, reduces the ill effects of vata such as flatulence and dries kapha, thereby keeping the body light. Food cooked in ghee gives stamina to the body and enhances beauty by lending unctuousness and moisture to those parts of the body which tend to become dry, like the skin, joints and eyes. Sesame oil is a good choice for vegans and those who are lactose intolerant. 1 heaped cup basmati rice 2 medium onions medium (julienned) ¼ tsp saffron 1 small carrot (sliced diagonally) 7-8 cauliflower florets ¼ cup shelled double beans ¼ cup shelled green peas Powdered rock salt to taste For the paste 6 almonds (soaked and peeled) 1 tsp coriander seeds 2 tsp fennel seeds 2 tsp poppy seeds 3-4 peppercorns 3-4 cloves garlic 2 inch piece ginger 1-2 green chillies ¼ cup coriander leaves ¼ cup mint leaves

30 • À LA CARTE • JUNE 2012

For tempering 1½ tbsp cow's ghee 1 bay leaf 2 sticks, 2 inches long cinnamon 3 cloves 2 black cardamom 1. Soak the almonds

for 20-30 minutes, peel and grind along with other paste ingredients using very little water. 2. Wash and soak rice for 10 minutes. Strain and set it aside. 3. In a pressure pan, heat ghee and add the

tempering ingredients. When they begin to splutter, reduce heat and add the onions. Sauté for 4-5 minutes until the onions start to brown. 4. Add the paste and continue to sauté for 2-3 minutes. Now, stir in the rice, saffron and vegetables. Add 2 cups of warm water along with salt and pressure cook for just 1 whistle. 5. Allow steam to settle down completely and gently fluff the rice with a fork. Serve fresh.


SPICED BUTTERMILK

Buttermilk kindles the digestive fire, bestows nourishment and is an aphrodisiac. Its light and water absorbent properties make it useful in controlling diarrhea and dysentery. It is soothing to vatas, calms kapha and does not aggravate pitta. Enjoy this 'thambli', popular buttermilk from Karnataka.

2 cups fresh yogurt of cow's milk Powdered rock salt to taste 1 tsp cow's ghee For the paste ½ tsp cumin seeds 3-4 black peppercorns 6-8 large spinach leaves 10 fresh hibiscus petals (optional) 1 tbsp fresh coconut (grated) For tempering ½ tsp cumin seeds A pinch asafoetida powder 4-5 curry leaves (finely chopped)

1. Churn yogurt along

with 1½ cups water to make buttermilk. Add salt and set it aside. 2. For the paste, heat ghee in a pan. Add cumin and pepper and as they crackle, toss in the spinach and hibiscus and sauté for 1-2 minutes. Cool and grind into a fine paste along with coconut and ¼ cup of water. At once, switch off the flame and pour

this tempering into the buttermilk. 3. Heat half a teaspoon of ghee in the same pan. Add cumin and as it crackles, add the asafoetida and curry leaves. Immediately switch off the heat and pour this tempering into the buttermilk. 4. Serve as a post lunch drink or as an accompaniment to steamed rice.

This drink can be made using leaves of brahmi, coriander, mint or sunberry instead of spinach.

À LA CARTE • JUNE 2012 • 31


Restaurant Rounding

High on Thai

By Anjali Alapatt & Anitha Ramachandran

Thai food is known for its ‘balance’ – the perfect fusion of the basics of taste: sweet, bitter, sour and salty. At Benjarong, customers can indulge themselves in best of Thai cuisine – from the universal favourites, Phad Thai and Satays, to the flavoursome curries. What: Benjarong Where: No 537/146, TTK Road,

Alwarpet, Chennai, Tamil Nadu 600018, 044 24322640 Thai food, much like any South EastAsian cuisine is a delightful fusion of cultures. The rice, noodle and curry 32 • À LA CARTE • JUNE 2012

dishes that are featured on the menu at Benjarong immediately have the Indian palate intrigued – after all, don’t we have the monopoly on curry and rice dishes? Apparently not, as Thai cooking reinvents everything we thought we knew about the curry and rice stereotypes.


The chicken satay, also known as Gai, won points for being tender, and practically melted off the skewer. The Starting Line

We were welcomed with a plate of betel leaves with tiny bowls of peanuts, desiccated coconut flakes, chili, ginger, lemon wedges and onions. Wrapping these smatterings with the leaf was fun and admittedly, it happened to be an interesting blend of flavours. The drinks portion of the menu ranges from the more traditional coconut and Thai spices based drinks to the more commercial diet Pepsi. We opted for a crowd pleaser – the Cupid’s Fantasy, which essentially combines crushed ice and strawberry cordial with soda. Served with a kitschy stirrer, it was a great way to embark on our culinary journey. Other drinks on offer were the ever refreshing Lime Mint Cooler, the Cinderella, which was a tropical blend of pineapple

and strawberry juices; Siam Sparkle, a conventional Thai drink that combined traditional spices with ginger to make the perfect celebratory toast, etc. We then went for the Chicken Satay, also known as Gai, which comes with a peanut based sauce. The chicken won points for being tender, and practically melted off the skewer. The peanut sauce instead of being dominated by the rich peanut flavour carried more obvious overtones of chili and other spices – a little confusing. Next up was the Prawn Satay, which was a nice infusion of seafood into the meal. The prawns were fresh and lightly grilled, unburdened by an overdose of spice, served with chili sauce. The vegetarian portion of the menu yielded the Khao Pod Tod Namprik Pow, baby corn, fried in roasted chili paste, served in crisp rice-based tartlets. Not only was the presentation pleasing, with the small tartlets making for exquisite mouthfuls, but the spices gave the corn a distinct tang that rescued the corn from insipidity. À LA CARTE • JUNE 2012 • 33


The Main Entrees

For the main courses, we decided to order the Phad Thai Phak an authentic Thai flat rice cooked with sweet and tangy sauce, tossed with bean sprouts, tofu and assorted vegetables. It was served with sugar and chilli flakes. We also tasted its non-vegetarian counterpart, the Chicken Phad Thai. Both were simply delicious and had the perfect blend of hot, sour, salty and sweet flavours making them exceptional. The next dish that made its way to our table was the Khao Pahd Namprik Pow Je, a spicy Thai fried rice tossed along with vegetables. The rice, sautéed with chilli paste and Thai sweet basil made an interesting main dish. The Phak Vollappa, stir-fried vegetables with chili and sweet basil and Panang, a thick red curry with coconut milk and chicken were good accompaniments to the rice and noodles. Though the fried rice was overpowered with spice, the gravies complemented it well, reducing the spice levels. The fresh basil in the Phak Vollappa lent the dish a lovely aroma. The chicken in the Phad Thai and the curry was deliciously tender and was infused with distinct Thai flavours. 34 • À LA CARTE • JUNE 2012

Decadent Desserts

Thai desserts are known for their quirkiness – unusual combination of ingredients put together for an interesting touch of flavour. We tried the Sankhaya Fakthong – mellow pumpkin custard served with coconut ice cream. The custard had a nice pasty consistency which complemented the coconutty essence very well. Aitim Tol, fried ice cream, though being a popular choice was bit of a letdown, given the overdose of coconut in it and it could have been crispier.

The Verdict

Being an authentic Thai restaurant, the menu failed to offer momos much to our surprise. The choice of dishes, however, is excellent. The restaurant has good value for money and if you’re a huge fan of Oriental food, you wouldn’t leave disappointed.


À LA CARTE • JUNE 2012 • 35


Restaurant Rounding

Old World Charm- Rayars Mess By Anitha Ramachandran

From crispy ghee roasts to ghee enriched venpongal, this place has it all. Mylaporeans know this place better as Rayars Mess. What: Rayars Mess Where: 31, Arundale Street, Mylapore,

Chennai-4. Ph: 2467 0519 This institution might be nestled in an inconspicuous, dingy lane, but ask anyone for Rayars and they will give you directions. Bags of used banana leaves and pans that are yet to be washed are the two things that would help you find your way to this mess. The aroma of sambar and freshly melted ghee from the kitchen calls out to you to get a better taste of what this mess has to offer. 36 • À LA CARTE • JUNE 2012


This mess was started by Sreenivasa Rao, a humble man who came to Chennai from Vizhupuram looking for a job in 1940. Now the mess is run by his grandsons Kumar and Mohan who claim that nothing about the menu has changed since their grandfather’s days as his recipes were unique and were a hit amongst the public. Back in the day, film veterans like MGR, Shivaji Ganesan, Nagesh, Gemini Ganesan, Thenga Sreenivasan and Cho Ramaswany used to frequent this mess. Even today, artists like S.Ve.Shekar and Vivek come here to get a slice of the authentic South Indian food. Due to both place and time constraints, only tiffin items are served in the mornings and evenings. We started with idlis that came with coconut chutney and piping hot kadhamba sambar. Light as air, the idlis had to be relished with a plate of crisp medhu vadais. Though a bit oily, the vadais were crunchy on the outside and soft in the inside with the occasional outbursts of green chilies in your palate. A good alternative to the vadais would be the Mysore bondas, fried to golden perfection, they are also served with generous portions of coconut chutney. The specialty dish at Rayars is melt in mouth pongal topped with oodles of ghee served with onion gotsu. The ubiquitous filter kaapi served in the traditional style was a fitting finale to the South Indian tiffin.

Back in the day, film veterans like MGR, Shivaji Ganesan, Nagesh, Gemini Ganesan, Thenga Sreenivasan and Cho Ramaswany used to frequent this mess. Even today, artists like S.Ve.Shekar and Vivek come here to get a slice of the authentic South Indian food. Verdict: Times have changed, but not for Rayars – the place will not accommodate more than 15 people at a time, but the service and taste are still the very same. For 50 bucks, you can have a hearty South Indian tiffin meal, much to your satisfaction. À LA CARTE • JUNE 2012 • 37


38 • À LA CARTE • JUNE 2012


À LA CARTE • JUNE 2012 • 39


Celeb Foodie

I simply love the Mediterranean cuisine mainly because of its flavours and the freshness. My favourite Mediterranean dish would be Moussaka. I prefer its vegetarian counterpart though.

PARVATHY OMANAKUTTAN This model turned actor’s feline grace made her an instant favourite in runways and amongst film makers. Talented and extremely attractive, Parvathy Omanakuttan is currently a part of 2012's biggest banner Billa 2. In a freewheeling conversation with Anitha Ramachandran, this tall beauty tells us of how big a foodie she is. My pick of restaurants

In the recent times I have had a lot of memorable experiences when it comes to food. To me, food needs to look and smell good before I taste it. I love the food at Indigo Deli and Salt Water Café, Mumbai. The fish and chips at Trattoria at Taj President, Mumbai is fresh, crisp and mouth watering. A bad food experience

When I visited Hong Kong recently, a local tourist took us to an authentic Chinese restaurant. After a round of delectable starters, we called in for chicken fried rice. We had little clue of what we were in for. The chef brought in a huge plate and placed it on the revolving table and we almost fainted when we saw the chicken's head kept on the plate's edge with its eyes half open. We literally ran from there! (Laughs) From my mother’s kitchen

She is a specialist in authentic Kerala cuisine. I love the different fish curries she makes. She also cooks the best Sadhya (a must during our festivals 40 • À LA CARTE • JUNE 2012

Onam and Vishu). Her fried rice and chili prawns are my favorites too. The chef in me

I don't cook too often. But I make good mutton curry and mutton biriyani. A travel and food experience

I love Mauritius! Not just for its scenic beaches, but also for the food it serves. I love the palm heart salad, the crab gravy and crab fry. I make it a point to try a new crab dish every time I go to Mauritius. I also like the Oyakodon (poached chicken on a bowl of rice) and Katsudon (fried meat served on a bowl of rice with some condiments). Fitness mantra

I am completely against the idea of starving in order to lose weight. I love my food but I also love my body. I exercise regularly and avoid aerated drinks, oily and spicy food. My exercises are a combination of meditation, yoga, body toning with free weights, skipping and kick boxing.


À LA CARTE • JUNE 2012 • 41


Gourmet’s Safari

HOLA

SPAIN! By Smita Shenoy

42 • À LA CARTE • JUNE 2012


Presenting a selection of the signature dishes that define the character of this charming and laidback country on the Iberian Peninsula Rugged mountains and azure waters; bull fighting and flamenco; history and modernity; Spain is a land of pleasantly shocking contradictions, where each distinct element vies for your undivided attention. One thing, however, that binds this country is the love of its people for everything gastronomic as is vouched by their famous saying: Barriga llena, Corazón Contento (A full belly means a happy heart). À LA CARTE • JUNE 2012 • 43


Spanish Cuisine

Mediterranean flavours, aromatic spices, olive oil, garden fresh herbs and historical and cultural influences make Spanish cuisine a frontrunner in the gourmet stakes. Though the tastes and flavours vary from one part of the country to the other, the appeal of the wide array of dishes is universal.

Tortilla de patata

Tortillas are huge in Spain and tortilla de patatas (potato omelette) is a popular picnic dish throughout the country although the thickness, taste and texture may vary from region to region. An authentic unadulterated tortilla de patatas consists just of a suitably seasoned thick, fluffy omelette made with eggs and starchy potatoes fried in olive oil and nothing else, though onions, zucchini and mushrooms are added to the variations of this classic and mouth watering Spanish eat.

Tortillas are huge in Spain and tortilla de patatas (potato omelette) is a popular picnic dish throughout the country although the thickness, taste and texture may vary from region to region.

44 • À LA CARTE • JUNE 2012


Paella

The Valencian community of Spain may have had a chequered political history but its widely varied cuisine is acclaimed globally. Paella, to which many people attribute the stature of Spain’s national dish, was born in this region. Short grain white rice and delicious chunks of meat, veggies or seafood are cooked together in olive oil in a big, shallow pan (Valencians use the word paella for pan) specially used for cooking this delectable rice based dish. The addition of garlic, rosemary, strands of saffron and pieces of luscious tomatoes make paella a perfect one dish meal.

Tapas

Tapas refers not to a particular dish but to a range of snacks that can be combined to form a mini gourmet meal. What started off as appetisers in Spanish bars have evolved into an entire cuisine entailing an artistic presentation of assorted nibbles that can help keep hunger pangs at bay until dinner time. Tapas can comprise of something as mundane as a bowl of fresh olives or nuts to something as epicurean as chopitos (fried baby squids) or bacalao (salted cod). Though prevalent throughout Spain, the tapas of San Sebastian and Barcelona demand special consideration.

Gazpacho

Andalusia is known for its fortified wines but gazpacho also occupies a special place at the Andalusian table. This tomato based cold soup is the perfectly refreshing way to bring down the temperature in the hot summer months. Traditionally this soup is made by pounding the tomato and the vegetables using mortar and pestle helping to keep the soup cool and enhancing the aroma of the ingredients. Gazpacho is usually served with smoked cheese. À LA CARTE • JUNE 2012 • 45


Jamón

Jamon is the Spanish word for ham and refers to certain varieties of dry-cured Spanish ham. The curing of the hams is an incredibly long process but worth the wait as it brings out the amazing flavours of the ham. Both Jamón Serrano, obtained from white pigs and Jamón ibérico, made from black Iberian pigs, are traditionally served in paper thin slices accompanied by cheese and wine and each bite of the ham needs to be savoured slowly to bring out its sweet, nutty and salty taste.

Horchata

If you are looking for something to wash down the yummy food you relished, reach out for a glass of horchata de chufa, a traditional beverage made of water, tigernuts and sugar and served with delectable pastries. Originating in Valencia, this tingling cool beverage is all you need to wipe the sweat off your brow on a sapping, hot day.

The incredibly active sweet tooth of the Spaniards has led to the origins of many a gourmand dessert which forms an indelible part of modern world cuisine. Flan which is gooey caramel custard with a soft layer, arroz con leche or rice pudding, churros referred to as Spanish doughnut and torrijas which are fried slices of bread drenched in spiced honey are the typical mouth watering desserts that sweeten the landscape of Spain.

46 • À LA CARTE • JUNE 2012


IT'S RAINING

Cupcakes! Baking started as a hobby for this suave entrepreneur who runs one of the city’s most sought after cupcake shops. Shitija Nahata, owner of The Cupcake Company talks to Anitha Ramachandran about her project. Shitija Nahata’s stint in the food industry started when she was part of the marketing team at the Taj and Hyatt. Soon, she wanted to pursue her hobbies- baking and cooking. Says Shitija, “I wanted to take it up seriously. So I started baking cakes and posting photos on facebook which gave room for several orders. That’s how The Cupcake Company began.” Shitija's travelling experiences always included enjoying a cupcake or two at different places. She realized that Chennai does not have a cupcake joint. “People have become experimental when it comes to cakes. Thanks to the cookery shows hosted in TLC. They want to go for customized cakes in shapes of spider man, angry birds or Dora and Chotta Bheem.” Shitija’s novelty cakes and themed cupcakes are a hit. “If they want a customized cake, I ask them to email me the images. We do not copy and we incorporate our own ideas. We work very closely with the client, keeping their preferences in mind.” The Cupcake Company also has two other branches in the city, at Anna Nagar and Gopalapuram which opened recently. “Baking starts at 6.30am and we send fresh batches to the other branches. On an average, we sell around 200 cupcakes every day.” The Cupcake Company has a cake of the week, where

cakes like orange chiffon and rainbow are on offer. Apart from the usual vanilla and chocolate cupcakes, they have the Death by Chocolate, a mocha flavoured cupcake and a Zesty Lemon both of which are very popular. Some of their other popular flavours are Plain Jane- vanilla cupcakes with vanilla butter cream, Chip ‘N’ Dale- choco chip cupcakes with chocolate ganache, Lady in Red- red velvet cupcakes with cream cheese icing, Cookies N Creamvanilla cupcakes with oreo butter cream and Tiramisu- Italian dessert in the form of a cupcake. For the vegetarian palate, eggless cupcakes just as moist are also available. For a dose of instant happiness, you know which direction to head, for these delicious cupcakes bring nothing but joy!

À LA CARTE • JUNE 2012 • 47


Street Smart

Kaiyendhi Bhavan

Place: Ravi Anna Kadai, outside

Brilliant Tutorials, Pondy Bazaar

Find me: Masilamani Street, T Nagar,

Chennai- 17

Our pick: Nei podi dosai and idiyappam

with kurma

Why it’s a must try: People call this

thallu vandi kadai as the ‘Mother of all Kai Yendhi Bhavans’ in the city. Patrons, right from business to working class men visit this stall to have their favourite podi dosai. Ravi Anna’s kadai is now 35 years old and is perennially crowded throughout the day. Open from 6.30 am till 11.30 pm, this vegetarian makeshift stall is managed by four other cooks. Our pick of the menu is undoubtedly the nei podi dosai (ghee gun powder dosa) which is crispy and has the perfect blend of spice and 48 • À LA CARTE • JUNE 2012

The Our pick of the menu is undoubtedly the nei podi dosai (ghee gun powder dosa) which is crispy and has the perfect blend of spice and sweet and is served with thick coconut chutney and sambar. sweet and is served with thick coconut chutney and sambar. We also tried their idiyappam with kurma which is to die for. The soft idiyappam and the piping hot kurma made for an excellent combination. The kurma is not fiery and is mildly spiced. Apart from the podi dosai and idiyappam, their parotas and idlies also seem to be popular favourites among the patrons. Price Points: Rs.30 - 50


Listings

Info at your fingertips

Grlilled Steak with Bruschetta

Continental

56

Mango Mousse

Desserts & Bakers

59

Garlic Chicken

Chinese

Planning a birthday bash? Choose from a comprehensive list of bakers across the city Desserts, Bakers and Ice Cream P54 Want your restaurant to be listed? Give us a call.

À LA CARTE • JUNE 2012 • 49


This month’s pick Avial

Kumarakom 27/28 Vijayanagar Ext, Velachery Main Road, Velachery 42022277 Nungambakkam 42605677 Anna Nagar 42172217 Adyar 42034203 Ramapuram 22496109 Coconut Lagoon 1 Cathedral Road, Gopalapuram. 42020428

A typical Kerala sadhya is incomplete without Avial- a classic Kerala dish! A desi vegetable potpourri, avial is a mild vegetarian dish. Legend has it that Bhima, the Pandava prince prepared this dish when he along with his brothers was in exile. Avial usually is a medley of vegetables like yam, raw banana, 50 • À LA CARTE • JUNE 2012

drumsticks, snake gourd, green beans, carrot, Indian cucumber cooked along with grated coconut, yogurt (for dressing), curry leaves and coconut oil. This nutritious dish is filling and the preparation is easier than it seems.

Tharavad 6 Bay View Drive, Kottivakkam, ECR. 9840075355 Ente Keralam Kasturi Estate, Poes Garden, 1st Street, Alwarpet. 42328585 Thalassery W77 4th Street, AnnaNagar 26207853 Kottaram 9/2 Taramani-Perungudi Link Road, Perungudi. 24540660


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 • JUNE 2012 • 51


Bars & Restobars 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

52 • À LA CARTE • JUNE 2012

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 Upperdeck Comfort Inn Marina Towers 2A Pooniamman Koil St, Egmore 28585454 The B Bar Lifestyle Bar 94 Sathyadev Avenue Next to Chettinad Vidyasharam School MRC Nagar 49001010


Bars & Restobars · Food Chains Winchester Bar Radisson Blue Hotel 2, Ethiraj Salai, C-in-C Road, Egmore 30404444

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

Choolaimedu 23744041 T Nagar 42121170 Parrys 25341745 Adyar 24426554

Perambur 25518888 Adyar 24424444 Tidel Park 22540221 Velachery 22431777

Subway For delivery call 45600600 Located at Nungambakkam, Egmore, RMZ Millenia Tech Park, Express Avenue, Spencer Plaza, Citi Center, Besant Nagar

US Pizza 152 Abirami Mega Mall, Purusaiwalkam 42371111

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

Pizza Hut Spencer Plaza, 769 Mount Road 39883988 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

Garden Fresh Veggie Pizza

Want your restaurant to be listed? Give us a call. À LA CARTE • JUNE 2012 • 53


Desserts, Bakers and Ice Cream 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 Baskin Robbins 37 1st Main Road, Gandhi Nagar, Adyar 42115900 Velachery 42325234 ECR 42300911 Milkyway 24 G7 Wellington Estate, Ethiraj Road, Egmore. 28251194

Blueberry Muffins Desserts, Bakers and Ice Cream

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 Freeze Zone 33 TTK Road, Alwarpet. 24661839 54 • À LA CARTE • JUNE 2012

Hot Breads 74 Cathedral Road Gopalapuram 28110345 Mylapore 28112760 Kilpauk 26444212 T Nagar 28153998 Thiruvanmiyur 24485080 Saidapet 22200850

La Boulangerie 21 Arundale Beach Road, Kalakshetra, Besant Nagar 9566099917 Valluvar Kottam 42222777

Snow Field Dessert Pub 1 Cathedral Road, Cathedral Road, Gopalapuram. 28116416

French Loaf T46 A 7th Avenue, Anna Colony, Besant Nagar 32216628 Chetpet 32216618 Mahalingapuram 32216627 R.A Puram 32216625 Spencer Plaza, Anna Salai 32210936

Baker’s Basket Savera 146 Dr.Radhakrishnan Salai, Mylapore. 28114700

Ecstasy 8, Sathyam Cinemas, Thiru-Vi-Ka Road, Royapettah. 43920444


Desserts, Bakers and Ice Cream 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 Parfait 3 16 Manikeshwari Road, Kilpauk 25321601 Velachery 22432022 Valmiki Nagar 24405588 Anna Nagar 26288822

Strawberry Smoothie

Creamy Inn W396 School Road, Anna Nagar West Extn. 26150080 Anna Nagar 26220080 Chetpet 28362255 K.K Nagar 23663939

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

Banana Split Sundae

Brio - The Cafe Shoppers Stop Chetpet 42664471 T. Nagar 42024415

Want your restaurant to be listed? Give us a call.

À LA CARTE • JUNE 2012 • 55


Desserts, Bakers and Ice Cream · South Indian Movenpick 13/33 Shafee Mohammad Road, Off Greams Road, Nungambakkam 28295925

Navaratna Le Royal Meriden 1 GST Road, St Thomas Mount. 22314343

Maya 32 Platinum Building, Khader Nawaz Khan Road, Nungambakkam. 42137774

The Baker’s Code Kebab Court Complex, Velachery. 22591275

Malgudi Savera Hotel 146 Dr Radhakrishnan Salai, Mylapore. 28114700

Southern Aromas The Residency Towers 115 Sir Thyagaraya Road, T Nagar. 28156363

The Raintree Taj Connemara 2 Binny Road, Anna Salai. 66000000

Chennai Woodlands 20 2nd Lane Beach, Parrys. 25214343

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

Anjappar 7/2 JP Tower, NH Road, Nungambakkam. 28256662 Rasam 25 Raja Annamalai Road, Purasawalkam. 9789062857

Annalakshmi Restaurant 804 Mount Road, Anna Salai. 28525109 Dakshin Park Sheraton 132 TTK Road, Alwarpet. 24994101

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 Ponnuswamy 24 Ethiraj Salai Egmore 28270784 Curry Leaf The Chariot 4 Tirumalai Road, T Nagar. 28341212 56 • À LA CARTE • JUNE 2012

Semiya with Madras Fish Curry


Kerala · North West Frontier Sigree Hotel Aruna Annexe 144-145 Sterling Road, Nungambakkam. 42664222 Moti Mahal 7 Jaganathan Road Nungambakkam 42137539 Kabul 1/200 Dr Radhakrishnan Salai, Mylapore 24996761

Chemmen Roast Kerala Kumarakom 27/28 Vijayanagar Ext, Velachery Main Road, Velachery 42022277 Nungambakkam 42605677 Anna Nagar 42172217 Adyar 42034203 Ramapuram 22496109 Coconut Lagoon 1 Cathedral Road, Gopalapuram. 42020428

NORTH INDIAN

North West Frontier

Nawaab’s Express Avenue Mall, 49 Whites Road, Thousand Lights. 28464255

Meenam Harrisons 315 Valluvar Kottam High Road, Nungambakkam. 42222777

Palki 1, Cathedral Road, Gopalapuram. 28111794 La Shaakahari 20 Pycrofts Garden Road, Nungambakkam. 28265000 Peshawri Chola Sheraton 10 Cathedral Road, Gopalapuram. 28110101

Tharavad 6 Bay View Drive, Kottivakkam, ECR. 9840075355 Ente Keralam Kasturi Estate, Poes Garden, 1st Street, Alwarpet. 42328585 Thalassery W77 4th Street, AnnaNagar 26207853 Kottaram 9/2 Taramani-Perungudi Link Road, Perungudi. 24540660

Hyderabadi Pulao Want your restaurant to be listed? Give us a call. À LA CARTE • JUNE 2012 • 57


North West Frontier · Pan Asian · Thai 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

INTERNATIONAL Pan Asian

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

Hip Asia Taj Connemara 2 Binny Road, Anna Salai. 66000000

Thai Baan Thai 10 Khader Nawaz Khan Road, Nungambakkam. 28332611, 28332612 Silk Asiana Hotel 1/238 Old Mahabalipuram Road, Semmencherry 67411000

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 • JUNE 2012

Grilled Mutton Kebab Skewers


Thai · Chinese · Malaysian Benjarong 146 TTK Road, Alwarpet. 24322640, 43009161 Lotus The Park 601 Anna Salai Nungambakkam. 42676000

Mainland China Hotel Aruna Annexe 144-145 Sterling Road, Nungambakkam 28238345 Teynampet 45000236 Chin Chin The Residency 49 GN Chetty Road, T Nagar. 28253434

Chinese The Cascade 32 Khader Nawaz Khan Road, Nungambakkam. 28333836, 42137767 Besant Nagar 42019372, 24461625

Lemon Grass The Rain Tree 120 St Mary’s Road, Alwarpet. 42252525

Dynasty Restaurant Firm Tower, W121 3rd Avenue, Anna Nagar. 26212699, 42026609 Oriental Blossom Radha Regent 171 Jawaharlal Nehru Salai, Arumbakkam. 24757788 Flower Drum Prince Plaza, 46 Pantheon Road, Egmore. 30228822

Malaysian

3 Kingdoms 20B Khader Nawaz Khan Road, Nungambakkam 9840312821

The Canton Kaveri Complex, 96 Nungambakkam High Road, Nungambakkam. 28272197, 28214445

Pelita Nasi Kandar 16 17 18 Appaswamy Towers, Sir Thyagaraya Road, T Nagar. 24335759

Rangis Continental Chambers 142 Nungambakkam High Road, Nungambakkam. 42144933

Golden Dragon Taj Coromandel 37 MG Road, Nungambakkam. 66002827

Bee’s Kopitiam Express Avenue Mall 49 Whites Road, Thousand Lights. 28464088

Mandarin 19 Thiruvedian Street, Gopalapuram. 28117431 Stix Hyatt Regency 365 Anna Salai, Mount Road 61001234 Wonton 39 4th Street, Alwarpet 32513335, 43009700 Nungambakkam 28332002 Anna Nagar 26264633 Adyar 42116364 China Town 74 Cathedral Road, Gopalapuram. 28112246

Crispy Sesame Chicken with Gingered Beans Want your restaurant to be listed? Give us a call. À LA CARTE • JUNE 2012 • 59


Japanese · Korean · American · Continental · Italian Japanese

Teppan at Benjarong 146 TTK Road, Alwarpet. 24322640, 43009161 Dahlia Kauvery Complex, 93 Nungambakkam High Road, Nungambakkam. 28265240 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

American Sparky’s Diner 15 East Spurtank Road, Basement, Chetpet. 42634233

Giorgio T29 7th Avenue, Besant Nagar. 24461828 Kipling Cafe 14 L. Jey Avenue, Akkarai, Sholinganallur, ECR. 24530040 Eden Harrisons Hotel 315 Valluvar Kottam High Road, Nungambakkam. 42222777 Anna Nagar 26221010 Mexican Don Pepe 73 Cathedral Road, Gopalapuram. 28110413

Italian Rhapsody Courtyard Marriott 564 Anna Salai,Teynampet. 66764000, 66764488 Smoking Joe’s 31, Burkit Road, T.Nagar 24350505

Continental

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 60 • À LA CARTE • JUNE 2012

Hummus with Pita Bread

Focaccia Hyatt Regency 365 Anna Salai, Mount Road. 61001234 Papa John’s Pizzeria 29 Nungambakkam High Road, Chennai 42075656 Bello Ciao 140 Nungambakkam High Road, Nungambakkam 24511130 ECR 24511130 Prego Taj Coromandel 37 MG Road, Nungambakkam 66002827 Tuscana Pizzeria No.19 3rd Street Wallace Garden, Nungambakkam 45038008 Little Italy Eldorado Building, 1/2 Nungambakkam High Road, Nungambakkam. 42601234, 66246178


Italian · Mediterranean · Sweets · Coffee Pubs The Grand Sweets 2nd Main Road, Gandhi Nagar, Adyar 42054466 Besant Nagar 45006464 Anna Nagar 42634422 T.Nagar 42124466

Rava Khoya Laddoo Casa Piccola 7, Khader Nawaz Khan Road, Nungambakkam 64500500

5 Senses Oyster, 9, Khader Nawaz Khan Road Nungambakkam 30062010

Mediterranean

The Upper Deck Taj Fisherman’s Cove Covelong Beach, Kancheepuram. 67413333

Aqua The Park 601 Nungambakkam Main Road, Nungambakkam. 42676000 Azulia GRT Grand 120 Sir Thyagaraja Road, T Nagar. 28150500 Estia Aloft Hotel 102 Rajiv Gandhi Salai, Sholinganallur, Old Mahabalipuram Road. 45925500

The Crown The Residency Towers Sir Thyagaraja Road, T Nagar. 28156363 Kryptos by Willi 24 Yafa Tower Khadar Nawaz Khan Road Nungambakkam 45038001

Sweets

Kefi Taj Mount Road 2 Club House Road, Mount Road. 66313131

Adyar Anandha Bhavan 9 Lattice Bridge Road, Adyar 23453045 Anna Nagar 23453043 Nungambakkam 23453037

Azzuri Bay 13 First Crescent Road, Gandhi Nagar, Adyar. 42115253

Gangotree 42 Cathedral Road, Gopalapuram 28111664 Adyar 24452422

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 Shree Mithai 18 Dr TV Road, Chetpet 42809999 Spencer Plaza 42134455 Mishtee 112 Nungambakkam High Road, Nungambakkam. 43084984

Coffee Pubs Amethyst Whites Rd, Royapettah Entrance next to Corporation Bank 4599 1630 Robustaa 24/67 Halls Road, Kilpauk. 42858412 Anokhi 106 Chamiers Road, Opposite Oryza 24311495 Cafe Chokolade 10/1A3 Montieth road Egmore 42126461 T.Nagar 42606532

Want your restaurant to be listed? Give us a call. À LA CARTE • JUNE 2012 • 61


Coffee Pubs · 24 Hour Dining Barista 4 Khader Nawaz Khan Road Nungambakkam 42138567 Besant Nagar 42019455

Mocha Mojo 72 1st Avenue, IndraNagar 42337024, 42337025

Tea Lounge Radisson Blue Hotel 2 Ethiraj Salai, C-in-C Road, Egmore 30404444

Est Hilton 124/1 J.N. Salai, Ekkaduthangal. 22255555

Café Coffee Day Montieth Road, Egmore 28546981 Kilpauk 42175621 Ispahani Centre Nungambakkam 64627082, 43577231

Anytime GRT Grand 120 Sir Thyagaraya Road, T Nagar. 28150500

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

24 Hour Dining

Garden Café Radisson Blu Hotel 531 GST Road, St Thomas Mount. 22310101 Verandah Taj Connemara 2 Binny Road, Anna Salai. 66000000 Main Street The Residency Towers Sir Thayagaraya Road T Nagar. 28156363

Café Pascucchi Express Avenue Mall 49 Whites Rd, Thousand Lights. 09840922895 High on Caffeine Mitsubishi Showroom, LB Road, Adyar. 42116482, 9003034049 Café tapas 47B Ground Floor, Ramana Nursing Home Complex Velachery Main Road, Velachery. 42325165 62 • À LA CARTE • JUNE 2012

Cappuccino

Water’s Edge Café GRT Temple Bay Mahabalipuram. 27442251, 27443636 Paprika Mariott Courtyard 564 Anna Salai, Teynampet. 66764000 Caramel Asiana Hotel 1/238 Old Mahabalipuram Road. Semmencherry. 67411000 601 The Park 601 Nungambakkam Main Road, Nungambakkam. 42676000 Club House Taj Mount Road 2 Club House Road, Mount Road. 66313131 The Kitchen The Raintree Anna Salai 636 Anna Salai,Teynampet. 28309999


24 Hour Dining · Seafood · Multicuisine Fisherman’s Fare Casa Major Road, Egmore. 28194840 Kayal Le Royal Meridien 1 GST Road, St Thomas Mount. 22314343

Multicuisine Fusion 9 Aruna Centre 145 Sterling Road, Nungambakkam 42664299 The Right Place The Residency 49 GN Chetty Road, T.Nagar 28253434

Mixed Vegetable Broth Anise Taj Coromandel 37 MG Road, Nungambakkam. 66002827 Rainbow The Raintree Hotel 120 St Mary’s Road, Alwarpet. 42252525 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

Seafood

Coast to Coast Radisson Blue Hotel 2 Ethiraj Salai, C-in-C Road Egmore 30404444 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

Piano Hotel Savera 146 Dr.Radhakrishnan Salai,Mylapore 28144700 Cilantro Le Royal Méridien 1 GST Road, St. Thomas Mount, 4353 4545 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 Seven Comfort Inn Marina Towers 2A Pooniamman Koil St, Egmore 28585454

Want your restaurant to be listed? Give us a call. À LA CARTE • JUNE 2012 • 63


Multicuisine · Health Food · Arabian Crimson Chakra 13 First Crescent, Gandhi Nagar, Adyar. 09677277900

Ayna Hilton 124/1, J.N.Salai, Ekkaduthangal 22255555

Arabian

Cream Centre 55 2nd Main Road, RA Puram 42815777 Nungambakkam 43561777

Burgundy’s Somerset Greenways Serviced Residence 94 Satyadev Avenue, MRC Nagar. 49001000

YallaYalla Radisson GRT Hotel St Thomas Mount, 531 GST Road, Anna Salai. 22310101

Rain Forest Gandhi Nagar 1st Main Road, Adyar. 42187777 Duchess 35, T.T. Krishnamachari Road, Alwarpet. 24996762 Ashvita 11 2nd Street, Dr R K Salai, Mylapore. 28476063 Vasco’s Hilton 124/1, J.N.Salai, Ekkaduthangal 22255555

Health Food Cholayil Sanjeevanam 97/45 Nungambakkam High Road, Nungambakkam. 64508427 Mahamudra 117 Luz Church Road, Mylapore. 43535555 Escapade 361 Shakti Garden Road, Okyampettai, Thoraipakkam. 9884051456

La Shaakahari 20, Pycrofts Garden road, Nungambakkam 9940415747 Dewberry’s The Resto-Café 6/29 Rajasekaren Street, Dr. Radhakrishnan Salai, Mylapore 28473439 Five Senses Oyster, No. 9, Khader Nawaz Khan Road, Nungambakkam 30062010 Drizzle No. 1, Sultan Ahmed Street, Neelankarai, ECR. 32219966 64 • À LA CARTE • JUNE 2012

Chicken Shawarma

Zaitoon No.1, Vintage Plaza, L B Road, Adyar, 24527778, 24527779

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


A La Carte - June'12 Edition  

Chennai - Complete Food Magazine

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