tag:blogger.com,1999:blog-69929908653294309872024-03-19T14:17:34.042+05:30Chennai Food Blog - Restaurant Reviews, Recipes & moreA Chennai foodie's chronicle of restaurant reviews, easy to cook meals & a super fun filled facts page centered on food. Welcome to my food blog - Food in ChennaiAnonymoushttp://www.blogger.com/profile/04646787452994163812noreply@blogger.comBlogger79125tag:blogger.com,1999:blog-6992990865329430987.post-45255092286997404702019-01-03T22:37:00.000+05:302019-01-05T11:21:26.907+05:30Vegetarian Asian Cuisine @ Eastern Wedge - Poes Garden<div dir="ltr" style="text-align: left;" trbidi="on">
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The latest entrant in the Asian cuisine space in Chennai, is a restaurant from the stables of Mr. Mahadevan. However what makes this new restaurant unique is the fact that this is their first pure vegetarian restaurant. Although Chennai is not new to stand-alone vegetarian restaurants, a vegetarian restaurant focussing exclusively on Asian cuisine is a difficult find. I myself found it difficult to comprehend how could they pull it off as meat & egg is such an integral part of the cuisine they offer. However, I was amazed at the amount of research that was done by the Chefs engaged by them from Japan, China, Malaysia and of course our own Chef Ramkumar, the man behind Benjarong and Va Pho. Every dish spoke for itself and at the end of the meal, I never felt the lack of meat options as the flavours in the dishes served more than made up for it.</div>
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The evening begun with a selection of interesting beverages from their menu – Lemongrass Cooler, Mandarin and Basil Spritzer, Nutty Milo & Virgin Bailey. The first two were light on the palate providing a refreshing start to the evening while the latter two served as a runner throughout the evening. My favourite amongst them was the Nutty Milo, as it had the flavours of a peanut butter infused Milo milkshake. I can gladly gulp a few glasses down easily.</div>
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<tr><td class="tr-caption" style="text-align: center;">(Beverages)</td></tr>
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The appetizers begun with a selection of ‘Kushi Yaki' and ‘Kushi Age’. ‘Kushi’ is Japanese means skewers while ‘Yaki’ means grilled and ‘Age’ means deep-fried. You can order the Kushi’s in a combination of 3/6/9 skewers with a selection of vegetables based on your preference. We had a combination of Button Mushrooms, Broccoli, Tofu, Cherry Tomato, Baby Corn, Potato and Bell Peppers. Seasoned with just salt, the Kushi Yaki were cooked to perfection and tasted excitingly fresh. The Kushi Age was equally lip-smacking with the batter being amazingly light on the palate. Both the platter were served with an assortment of dips including Miso Mayo, Wasabi Mayo & Kushi Yaki sauce for the Kushi Yaki while it was Ton katsu sauce, Yellow Mustard & Mayonnaise for the Kushi Age. On top of the assorted vegetables, we also ordered for two of their ‘House Special Kushi Yaki’. The first being a combination of bell pepper & corn kernels along with Tongarashi Mayo & Kushi Yaki sauce while the other was Iceberg lettuce and veg protein wrapped in Nori sheet.</div>
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<tr><td class="tr-caption" style="text-align: center;">(Kushi Yaki)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">(House Special Kushi Yaki)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">(House Special Kushi Yaki)</td></tr>
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Next up was the ‘Crispy Corn Pie Tee’, which were cute little baskets filled with crispy corn kernels. This was followed by some ‘Spinach Dumpling’ with a lovely filling of spinach, veg protein, carrots and a spinach infused dumpling sheet. Next in line was the ‘BBQ Bun’, a bao filled with veg protein, shitake mushrooms, green pea in a BBQ sauce, a ‘Glutinous Rice Siew Mai’, simple dumpling filled with sticky rice, carrot, mushrooms and pea, and finally the ‘Glutinous Rice in Lotus Leaf’. With the steamed section done, we now moved on to the savour some of the other starters including the ‘Pandan Paneer’ which is a clone of the famous ‘Pandan Chicken’ from Benjarong. In addition to this, we also had ordered a portion of ‘Eastern Wedge Water Chestnuts’, ‘Honey Chilly Lotus Stem’ and ‘Szechwan Shitake’ to indulge to our craving for the Indo-Chinese cuisines that strives within us.</div>
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<tr><td class="tr-caption" style="text-align: center;">(Spinach Dumpling)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">(Glutinous Rice Siew Mai)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ7NHHxUc3DGTucxo_i69PTqKABM6nwskbT5FsmfZJuzODmhsNJBoH3Ouio3BeJlGmIdzJLnuOWQ2gBhP9EvBYMm1BAc-lCtnrvvpCACmfDD_QXRovY-S3eC2nW9ylmRizD_rjDF05w6I4/s1600/IMG_8722.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ7NHHxUc3DGTucxo_i69PTqKABM6nwskbT5FsmfZJuzODmhsNJBoH3Ouio3BeJlGmIdzJLnuOWQ2gBhP9EvBYMm1BAc-lCtnrvvpCACmfDD_QXRovY-S3eC2nW9ylmRizD_rjDF05w6I4/s400/IMG_8722.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(BBQ Bun)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">(Glutinous Rice in Lotus Leaf)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">(Eastern Wedge Water Chestnuts)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">(Pandan Paneer)</td></tr>
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To beat down the starters, we went in for a ‘Ramen salad Hokkaido style with Roasted Sesame sauce’. The cold salad provided the perfect cleanse for the main course that was followed. We went for the Chef’s highly recommended ‘Chanko Nabe with a Miso Broth’. The dish was brought to our table and placed on a portable burner to ensure the broth was at the right temperature to be served. The Udon noodles and the vegetables in the broth made it a perfect one meal dish. Another main course that we ordered was on the other end of the spectrum in terms of complexity. The ‘Bamaa Curry Rice’ was a Northern style Thai red curry with coconut milk served along with a portion of steamed rice. It was a perfect finisher with good levels of spice. To bring closure to a sumptuous evening, we went ahead with just one portion of ‘Sesame Balls’ for dessert. Recovering from a cold, I resisted the urge to savour the dessert as the sesame balls were deep-fried and served with a portion of vanilla ice-cream. </div>
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<tr><td class="tr-caption" style="text-align: center;">(Ramen salad - Hokkaido style with Roasted Sesame sauce)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">(Chanko Nabe with a Miso Broth)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAzeQJVcp3vkjevWLyPFHEu9flQi2IeXeJoACFujr-TLvglg8qUTkVHoPr22jvlQs1sxTYlB0MeBQ63ZnfgjDxYnpVbIkwGHjZ_V_dYtskyHRTPOMzGxro-yWvV6DzmVu8-cXeSRuvpHf2/s1600/IMG_8737.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAzeQJVcp3vkjevWLyPFHEu9flQi2IeXeJoACFujr-TLvglg8qUTkVHoPr22jvlQs1sxTYlB0MeBQ63ZnfgjDxYnpVbIkwGHjZ_V_dYtskyHRTPOMzGxro-yWvV6DzmVu8-cXeSRuvpHf2/s400/IMG_8737.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Bamaa Curry Rice)</td></tr>
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With a great price point, Eastern Wedge is a must visit for vegetarians looking to get a taste of authentic Asian cuisine. Located at Poes Garden on 2nd Street, Kasturi Rangan Road, a meal for two would cost about ₹1200.</div>
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Anonymoushttp://www.blogger.com/profile/04646787452994163812noreply@blogger.com80tag:blogger.com,1999:blog-6992990865329430987.post-39387918195392479612018-08-28T12:51:00.000+05:302018-08-28T12:51:19.007+05:30Authentic Chettinad Cuisine @ Mango Tree, Nungambakkam<div dir="ltr" style="text-align: left;" trbidi="on">
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When it comes to spicy Tamil cuisine, all of us know nothing beats Chettinad cuisine. But are we sure we are talking about the right term? What does spicy denote here? Are are we talking chilli or peppers? Most restaurants that serve Chettinad cuisine involves only the use of chilli. However, the authentic Chettinad food is created using a fine balance of chilli and peppercorns. It's not the burning sensation that is Chettinad, rather its the hot after effect that represents the authenticity of the food.</div>
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With commercialization the key in today's food scene, a new restaurant has decided to make taste and originality their key. Mango Tree, a recently opened restaurant in Nungambakkam focusses on introducing authentic Chettinad home cuisine to folks in Chennai. Located near Valluvar Kottam on a by-lane, the restaurant is a remodeled house that replicates the ambiance of a Chettinad house. The decor too is in line with what you would expect in a regular Chettinad house. It really felt like being in a Chettinad house with the expectation that the food also follows suit, unlike other so-called Chettinad restaurants that leave you burning after a meal.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhAhHCyVMB1SPEin8XF96xY5BFzpWazzNPyRxFcvDp7xwtkM5h8x1Lk8Ft0txVZUSxd7WsPe6h1HmfOXM9lWndDtnbp9NVq1UTlZCUZLBJS3uoQmrYo4s4Co3zOlqSOb7PmQwrPIEVmdKG/s1600/_DSC1625.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhAhHCyVMB1SPEin8XF96xY5BFzpWazzNPyRxFcvDp7xwtkM5h8x1Lk8Ft0txVZUSxd7WsPe6h1HmfOXM9lWndDtnbp9NVq1UTlZCUZLBJS3uoQmrYo4s4Co3zOlqSOb7PmQwrPIEVmdKG/s400/_DSC1625.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Kari Uppu Kari)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">(Kari Kola Urundai)</td></tr>
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The starters that were served included the 'Kari Uppu Kari', 'Karuvepilai Paneer', 'Beetroot Kola Urundai', 'Erai Varuval', 'Kari Kola Urundai'. Kari Uppu Kari is one of the signature dishes along with Kari Kola Urundai. They were both very simplistic and full of flavour. The Kola Urundai served here comes sans the wrapping of the urundai with dried plantain fibres making it a bit easier to eat. The other standout dish was the Erai varuval. Though being deep fried, it was not at all greasy and had a very distinctive spiciness to it that made me feel just a subtle hotness which was instantaneously overcome by the aroma of the masala. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9nlCaPp_ldsAaXklyC7ol9wt46JmV27wxNMpWpi6s8zylAdu65Ce_96ItLKYMYO49qEru1lVJEz7wnKbRKcyLG5NHt4mK9nCX9EBcsJtTzV93nAGWX5VnF3xc1kQjEvp354n4xxX9naex/s1600/_DSC1629.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9nlCaPp_ldsAaXklyC7ol9wt46JmV27wxNMpWpi6s8zylAdu65Ce_96ItLKYMYO49qEru1lVJEz7wnKbRKcyLG5NHt4mK9nCX9EBcsJtTzV93nAGWX5VnF3xc1kQjEvp354n4xxX9naex/s400/_DSC1629.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Karuvepilai Paneer)<span style="text-align: left;"> </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggedo2OMgI1NC6sAxVmLfpuNI4ZKLaLRNTUyWRjunlU7mptN-BM3IcJ8-yoURBUsZXtd2AtFQBljVLCgkeuGjl08jxw8jFoTKNVAGjiNsjgnwHThR5gDBm9NMxHrjwOh_ZolAavFbYWbMi/s1600/_DSC1622.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggedo2OMgI1NC6sAxVmLfpuNI4ZKLaLRNTUyWRjunlU7mptN-BM3IcJ8-yoURBUsZXtd2AtFQBljVLCgkeuGjl08jxw8jFoTKNVAGjiNsjgnwHThR5gDBm9NMxHrjwOh_ZolAavFbYWbMi/s400/_DSC1622.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Erai Varuval)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">(Beetroot Kola Urundai)</td></tr>
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A Thali is one of the best ways to understand how the fare in a restaurant is as invariably it includes most of the basic dishes that can otherwise be ordered a la carte. Keeping this in mind, I ordered a 'Karaikudi Special Thali' while my friend ordered a 'Mutton Biryani combo'. The Karaikudi thali was indeed special as it had about 19 items all beautifully plated in a big thali. If anyone can actually manage to finish everything in the thali, I'm sure they wouldn't even think about dinner. There was fish, chicken as well as mutton curry along with rasam, vegetable kootu, a poriyal and masala fried whole egg. As accompaniments, the thali had parotta, variety rice, steamed rice with ghee served along with curd, pickle and appalam. A neer more accompanied the thali and a payasam to finish it. On the other hand, the Biryani combo was also huge. The combo consisted of a full portion of Mutton Biryani along with Raitha, masala fried egg and appalam. But what made it more interesting is the fact that the biryani combo also had parotta, Kari masala and some salna. This made it a perfect combo for hardcore carnivores like me. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQbcOW-sUKH4zfFutze2nXg2ZJiMesEu6ToE_vlGW27Osy28Ax1o7yM7nTtS7SrJihiXIRDB0XCWuff-ygciT5ILr6Ie7gRzS5mVHjisd9su_wULrKrOR8KaPeQsKP8btT73_ndXUrl_H4/s1600/_DSC1643.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQbcOW-sUKH4zfFutze2nXg2ZJiMesEu6ToE_vlGW27Osy28Ax1o7yM7nTtS7SrJihiXIRDB0XCWuff-ygciT5ILr6Ie7gRzS5mVHjisd9su_wULrKrOR8KaPeQsKP8btT73_ndXUrl_H4/s400/_DSC1643.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Non Veg Karaikudi Special Thali)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyeTC36uVI0R49KIfdQjFKSO_ujMOKD00bkV8S6LLqiMNH9X3WBPnK6N0NBxlh4L1yo9CcAQMFIW-q8g1Yr8JhkoWcFM14yN4jeEIyKqTGgCVZ8lk2CAOIja22SUWZM5S7n8QelXceTS-k/s1600/_DSC1648.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyeTC36uVI0R49KIfdQjFKSO_ujMOKD00bkV8S6LLqiMNH9X3WBPnK6N0NBxlh4L1yo9CcAQMFIW-q8g1Yr8JhkoWcFM14yN4jeEIyKqTGgCVZ8lk2CAOIja22SUWZM5S7n8QelXceTS-k/s400/_DSC1648.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Mutton Biryani Combo)</td></tr>
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Most of you by now know how much of a dessert fan I'm, so how could I skip desserts even after such a sumptuous meal. So we requested a dessert sampler plate. Although not part of the menu, the restaurant obliged us on the same. The plater consisted of 'Kauvn Arisi' and 'Aadi Kumaayam'. Both were distinctive in their taste and consistency while at the same time being very simplistic in composition.</div>
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Now comes the most important question amongst all. Did my palate burn at the end of the meal? Absolutely not. Does that mean my meal wasn't spicy? Of course, it was spicy but the sort of spiciness that leaves a lasting tingling effect and not the one that ends up burning you. This I'm told is the characteristic effect of an authentic Chettinad meal. And the secret to this is the fact that all masalas used in the preparation at Mango Tree are home prepared and grounded to avoid contamination with any elements that have an commercialization attached to it.</div>
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Mango Tree is located at 31, Jambulingam Street, Off Valluvar Kottam High Road in Nungambakkam. A meal for two would approximately cost you about Rs. 1200 while that Thalis are priced from Rs. 160 for the Executive Veg Thali to Rs. 340 for the Non-Veg Karaikudi Special Thali. The Biryani combos are priced from Rs. 290 for Veg to Rs. 420 for the Mutton Biryani combo.</div>
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Anonymoushttp://www.blogger.com/profile/04646787452994163812noreply@blogger.com339tag:blogger.com,1999:blog-6992990865329430987.post-63503253593974864532018-08-06T13:45:00.001+05:302018-08-06T13:46:42.842+05:30Healthy Eating at Pumpkin Tales, Alwarpet<div dir="ltr" style="text-align: left;" trbidi="on">
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Pumpkin is a dish that is seldom given the importance that it deserves. Most restaurants in Chennai do not even have one dish that champions Pumpkin. Being a very versatile ingredient, it can be used in a multitude of dishes ranging from soups to mains to desserts. But if you are that hardcore Pumpkin Lover, Chennai has a restaurant dedicated to Pumpkin amongst others. </div>
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Aptly called 'Pumpkin Tales', this elegant restaurant in Alwarpet is truly a pumpkin lovers paradise. Every course on the menu has at least one dish that uses pumpkin as the core ingredient. To name a few, at Pumpkin Tales you can experience dishes such as P.E.L.T (their take on the well-known BELT sandwiches), Pumpkin Taco and Pumpkin Mutton bowl amongst others. </div>
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We started our evening with some 'Pumpkin soup' and 'Carribean Chicken soup'. Having pumpkin as their hero ingredient, the pumpkin soup was fabulous with a perfect balance of earthiness and creaminess. The chicken soup too was nice in its own ways albeit being a little on the hotter side. We served with some in-house baked sourdough bread accompanied with butter to pair up with the soups.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYWRP54EBeGexTrTNxUEV-Bdoghg3beTQWRnLbxNSqzHzdL-PpCRlwQkPTLdcwzSxVqemvfKHNHNSTEGr1euYQJSJOipoPHxqWFuQ_MMzczhjFAgVkWHqLhBF2i8ubq7WdGGpirs9Lm3nU/s1600/_DSC1538.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYWRP54EBeGexTrTNxUEV-Bdoghg3beTQWRnLbxNSqzHzdL-PpCRlwQkPTLdcwzSxVqemvfKHNHNSTEGr1euYQJSJOipoPHxqWFuQ_MMzczhjFAgVkWHqLhBF2i8ubq7WdGGpirs9Lm3nU/s400/_DSC1538.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Pumpkin Soup)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy9Na-gXCY1uhNDIW1v9aaWhX-ovHsXT8Dyp6a3biYYishN0HDEtKanN3bXNO9pWVZUzt5GF0U7XSvA91M86mJYWWbvU3zjssw8n1eo3IqTxqlOb_L6Okrg8RYlhAzfQWCp4i34duDX4nI/s1600/_DSC1539.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy9Na-gXCY1uhNDIW1v9aaWhX-ovHsXT8Dyp6a3biYYishN0HDEtKanN3bXNO9pWVZUzt5GF0U7XSvA91M86mJYWWbvU3zjssw8n1eo3IqTxqlOb_L6Okrg8RYlhAzfQWCp4i34duDX4nI/s400/_DSC1539.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Carribean Chicken Soup)</td></tr>
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For starters, we tried out the 'Grilled Tempeh' along with some 'Harissa Chicken Wings'. I was personally keen on savoring the tempeh as I've never tried it before. Tempeh is basically fermented soy cakes that are made in-house at Pumpkin Tales. The tempeh was grilled with some chili and cumin and had a crunch in every bite. It was definitely unique and a good alternative to those who are bored with soy. The chicken wings were the usual fare excepting here it was oven roasted rather than deep fried.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH-1f8tukW3VIl4fcR18lVCn1x8lnXDEw1HcqUhCFl05NxLmMGInAol72pEYPrawECzLDGTnt30LxdEh13dqBVcT5zKj9jgkgynZqaSVQBJ2rtwPeDEM1wtVKUULQ321QNFVan60UfN8OS/s1600/_DSC1540.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH-1f8tukW3VIl4fcR18lVCn1x8lnXDEw1HcqUhCFl05NxLmMGInAol72pEYPrawECzLDGTnt30LxdEh13dqBVcT5zKj9jgkgynZqaSVQBJ2rtwPeDEM1wtVKUULQ321QNFVan60UfN8OS/s400/_DSC1540.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Sourdough Bread)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgakz8a02lU2zcrTISEXLdqMbqW248Pj7lwzhggjvbhatE_6jpNFCFKtIzm8hu6wI_mBtQkgC_EIa5C_NFaT9jI-HDU-Osviy-i9t7tTI0NGJOHeFbgL-1r6KEj3LczCOhj2ChKqono0cCn/s1600/_DSC1543.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgakz8a02lU2zcrTISEXLdqMbqW248Pj7lwzhggjvbhatE_6jpNFCFKtIzm8hu6wI_mBtQkgC_EIa5C_NFaT9jI-HDU-Osviy-i9t7tTI0NGJOHeFbgL-1r6KEj3LczCOhj2ChKqono0cCn/s400/_DSC1543.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Grilled Tempeh)</td></tr>
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As for the mains, we decided to try a couple of crowd favorites. First up was the 'Grilled Prawn Taco'. I was expecting a hard taco on the table but apparently, the dish is a soft taco dish. With a sumptuous quantity of prawns on each taco, this dish was refreshing definitely a great health eat. The taco was followed by a 'Mexican Chicken Bowl', just to continue with the cuisine. The bowl was loaded with rice, refried beans, vegetables, and salsa. However, I felt the dish could have been a little more generous on the cheddar and avocado as it definitely highlights the cuisine at hand. Post the Mexican fare, we went Mediterranean and ordered the Mediterranean Lamb Plate. We had a good quantity of lamb that was roasted served with some lemon butter potato, greek salad and a bread. The last main on the table was ordered based on the request from a fellow diner whose favorite it was. It was the famous Korean dish 'Bibimpap' and the variant that we ordered was the Tofu version. The Bibimpap was very close to the authentic one and is definitely one of the best in the city.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI0nrFoPWOInhyeXSIJ5ZM952ks3dwGjRcuDJKdn0wrpM8PuAHu4xrfuhIiNrcjWwQ7stIELQUL_6bRJbCKGr-4D8woI2-usURRThO-LI-dtDJP8TcnjWEE7HdN3nGkdPUAprVmgZgLc7h/s1600/_DSC1558.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI0nrFoPWOInhyeXSIJ5ZM952ks3dwGjRcuDJKdn0wrpM8PuAHu4xrfuhIiNrcjWwQ7stIELQUL_6bRJbCKGr-4D8woI2-usURRThO-LI-dtDJP8TcnjWEE7HdN3nGkdPUAprVmgZgLc7h/s400/_DSC1558.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Bibimpap)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJV5cUGisrt1pQvCdEow4h8SgCUEyWH284kUzjOTMxq_kGM8yiZniDpjwPUxSw7l1c9Kr9N15l0voHIlrian8DdNgJQmqUeJrYadjVS2BOoODvtna2QGtrI-6mKihhgofnUxqxiyLpHhqq/s1600/_DSC1566.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJV5cUGisrt1pQvCdEow4h8SgCUEyWH284kUzjOTMxq_kGM8yiZniDpjwPUxSw7l1c9Kr9N15l0voHIlrian8DdNgJQmqUeJrYadjVS2BOoODvtna2QGtrI-6mKihhgofnUxqxiyLpHhqq/s400/_DSC1566.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Mains)</td></tr>
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With the mains done, it was now time to treat ourselves with some great desserts. We ordered a Mango Sorbet, Tiramisu Gelato, Pumpkin Pie and a regular Tiramisu. Trust me, the desserts were all out of the park and were amazing in their own ways. The Tiramisu can rightly be placed among the top 5 in Chennai. The Mango sorbet was as close to nature as it can get.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT-i5Xq-0BbjbJ9DwOnWSkWwYKpby0EhP4O_DdtKEB-fZi6e_DwftPx8HfINbPnDBF7_INsOwtYlYNFr9l17RUYxJIbSbt6oij4qBJYE8D_Q2uIt8EQo6-EetbmBq5N4LOJ6E-a3dziAV5/s1600/_DSC1573.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT-i5Xq-0BbjbJ9DwOnWSkWwYKpby0EhP4O_DdtKEB-fZi6e_DwftPx8HfINbPnDBF7_INsOwtYlYNFr9l17RUYxJIbSbt6oij4qBJYE8D_Q2uIt8EQo6-EetbmBq5N4LOJ6E-a3dziAV5/s400/_DSC1573.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Tiramisu)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgatyZCQNS_jiIHXvWevLXIeQZDVCZwq45vz0JPQuWj9iSY8BEKs_UbIO8P_F95c5HNVwyBOe4YnjXHMo0ao75qQzN_lN24E7s82vSQzdrR7OUsK5JVoqWzlhyMrvfr_Uuzh7Ya7xTsxiFd/s1600/_DSC1576.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgatyZCQNS_jiIHXvWevLXIeQZDVCZwq45vz0JPQuWj9iSY8BEKs_UbIO8P_F95c5HNVwyBOe4YnjXHMo0ao75qQzN_lN24E7s82vSQzdrR7OUsK5JVoqWzlhyMrvfr_Uuzh7Ya7xTsxiFd/s400/_DSC1576.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Mango Sorbet)</td></tr>
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Overall, Pumpkin Tales is a great place if you want to enjoy soulful organic food. Adding to it, if you are Vegan, then this is the place you need to be frequenting as they have a huge number of dishes that can be prepared Vegan.</div>
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Pumpkin Tales is located at Bava Salai, Alwarpet and a 3-course meal for two would cost you about Rs. 1500.</div>
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Anonymoushttp://www.blogger.com/profile/04646787452994163812noreply@blogger.com63tag:blogger.com,1999:blog-6992990865329430987.post-63375694535109880852018-02-04T21:41:00.001+05:302018-02-05T13:34:29.400+05:30Falafel Salad with Hummus & Tzatziki @ Wrapsody, ECR<div dir="ltr" style="text-align: left;" trbidi="on">
Yummy Score - 7.5/10</div>
Anonymoushttp://www.blogger.com/profile/04646787452994163812noreply@blogger.com10tag:blogger.com,1999:blog-6992990865329430987.post-23540653481641649582017-09-11T21:52:00.001+05:302017-09-12T10:25:37.190+05:30Waffles @ ITC Grand Chola<div dir="ltr" style="text-align: left;" trbidi="on">
#waffles & #caramel #icecream at #itcgrandchola<br />
<br />
One of the #best in #chennai<br />
<br />
#Review - 5/5<br />
<br />
#foodinchennai #foodtalkindia #foodporn #iger #igerschennai #igersfood #chennaidiaries #dessert #dessertporn #fbai #sochennai #instareview #yum #yummy #instagood #instafood #delicious #tasty #eat #eating #hungry #foodpics #sweettooth<br />
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<img height="397" src="https://scontent.cdninstagram.com/t51.2885-15/e35/21569307_113223469374475_6322858223887974400_n.jpg" style="max-width: 586px;" width="400" /><br />
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Anonymoushttp://www.blogger.com/profile/04646787452994163812noreply@blogger.com46tag:blogger.com,1999:blog-6992990865329430987.post-72527786579162674672017-06-22T20:30:00.000+05:302017-06-27T17:18:34.481+05:30Tulu Nadu in Tamil Nadu - Madras Pavillion, ITC Grand Chola<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
<span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z">Every restaurant keeps coming up with some sort of festivals on a monthly basis and often end up not doing justice to the festivals as a result of poor research. However, a handful of them ensure all efforts are taken to recreate the classics. I’ve known of Chef’s who had brought down experts from the relevant cuisines, brought specialised cooking tools, ingredients and so on.</span></div>
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<span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z">One such restaurant that takes their food festivals seriously is</span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z s-lsquo"> </span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z h-lsquo">‘</span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z">Madras Pavilion’ at</span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z s-lsquo"> </span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z h-lsquo">‘</span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z">ITC Grand Chola’. Being the finest of luxury hotels in Chennai, any festival from their restaurants have a huge expectation. Having taken a break from attending festivals for a long time because of the lack of originality, I made my mind to check out the Tulu Nadu festival this time around.</span></div>
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<div style="text-align: justify;">
<span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z">The land of Tulu is not something new to me as I’ve a couple of friends from this region of South India. Tulu is in fact an ancient language that has been around for a few centuries with majority of the Tulu speaking population concentrated around the Western coast of Karnataka including regions such as Mangalore, Udipi and also extending into Northern Kerala encompassing the district of Kasaragod. The food here is supposed to be typically home style with a strong emphasis on simplicity and flavour.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQqdFAfLsnLvy3WKptR-p_kNWFD2JekvekGPgTiC6ss7Bjyj1AkN_1OMO8DAgpUlQxvNm6qryjesTC8LFAnsrgvO72n3ToL5OeU2xK2y5aXUQzUU2Gqplqqsy0jMKk2d-CezyCuRRbDZOW/s1600/_DSC1014.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1065" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQqdFAfLsnLvy3WKptR-p_kNWFD2JekvekGPgTiC6ss7Bjyj1AkN_1OMO8DAgpUlQxvNm6qryjesTC8LFAnsrgvO72n3ToL5OeU2xK2y5aXUQzUU2Gqplqqsy0jMKk2d-CezyCuRRbDZOW/s320/_DSC1014.jpg" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Bana Baraida)</td></tr>
</tbody></table>
<div style="text-align: justify;">
<span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z">The meal begun with a</span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z s-lsquo"> </span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z h-lsquo">‘</span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z">Bana Baraida’, which was basically a drink made by blending tender coconut and well ripped bananas. To complement this, we were also provided with a traditional</span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z s-lsquo"> </span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z h-lsquo">‘</span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z">Alai’ which is a blend of buttermilk with ginger, chilli and mint. I personally preferred the Alai more as I knew I could keep having it side by side along the courses of meals that were coming since it felt very comforting on the palette. </span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT4VGIMZBsrMl3HL0F6Xpnl8drhC_mQqaF2ulFulQE3za5_leJ8ChWsKhpEmll2mlgi0E_My0qou_Cym6RowlTobAD6gIpgF74BDISptSUM6yie7OlHT1-DqpTRWbtcMHyjqPjNkiRNRVh/s1600/_DSC1017.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT4VGIMZBsrMl3HL0F6Xpnl8drhC_mQqaF2ulFulQE3za5_leJ8ChWsKhpEmll2mlgi0E_My0qou_Cym6RowlTobAD6gIpgF74BDISptSUM6yie7OlHT1-DqpTRWbtcMHyjqPjNkiRNRVh/s400/_DSC1017.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Natia Kori)</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHONvxhUG5d83LRDFmtWDtcdDOWuHvsEJz5yC8DAk3PN5RQTnCvrt857kwH4D0YNpq0avyBegrM-86uk0aa9jPqrwIx4yiJ-hUftASet5Oq2MYO8qmrd1SJweczQ_KhaTI9z8cuDAJjxw2/s1600/_DSC1019.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHONvxhUG5d83LRDFmtWDtcdDOWuHvsEJz5yC8DAk3PN5RQTnCvrt857kwH4D0YNpq0avyBegrM-86uk0aa9jPqrwIx4yiJ-hUftASet5Oq2MYO8qmrd1SJweczQ_KhaTI9z8cuDAJjxw2/s400/_DSC1019.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Sajja ke Tairai Roti)</td></tr>
</tbody></table>
<div style="text-align: justify;">
<span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z">Next up was the Saaru aka Soup. Saaru in Tulu as well in Tamil typically refers to the juice that is extracted from lentils and tamarind. The saaru here was a</span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z s-lsquo"> </span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z h-lsquo">‘</span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z">Bele Saaru’ which was made up with lentils and spiced with Cumin and Pepper. The best of the evening was the</span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z s-lsquo"> </span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z h-lsquo">‘</span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z">Natia Kori’, succulent morsels of chicken cooked in ghee and chilli paste. I just couldn’t get over with this, as I kept asking for more and more as it made a perfect accompaniment to both the</span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z s-lsquo"> </span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z h-lsquo">‘</span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z">Sajja ke Taarai Roti’ as well as the</span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z s-lsquo"> </span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z h-lsquo">‘</span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z">Mamsam Biryani’. To add further to our mains, we had a fantastic pineapple based gravy known as the</span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z s-lsquo"> </span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z h-lsquo">‘</span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z">Pineapple Gojju’, some famous</span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z s-lsquo"> </span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z h-lsquo">‘</span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z">Kori Gassi’ that already had the roti soaked in it. The sukka made using shrimps was another highlight of the evening. Both the Pineapple Gojju and Yetti Sukka were paired perfectly with the</span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z s-lsquo"> </span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z h-lsquo">‘</span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z">Neer Dosa’. A special word of mention for the Mamsam Biryani as it was unique yet amazingly flavour. The lamb was so tender that it fell from the bone with the least effort required. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwBilASMda3Xy9ONjFF2yfjCfET5cvUXeY8bwp0xkYZRHGB2jzFGYXJ1w649gb1bY71NDm0tUSjUlkNSphRzmX72VpA38h6BZGH0GsayWPh252MFSnAMOJoXqnzgwoLYhjC01kxhdQcazq/s1600/_DSC1026.jpg" imageanchor="1"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwBilASMda3Xy9ONjFF2yfjCfET5cvUXeY8bwp0xkYZRHGB2jzFGYXJ1w649gb1bY71NDm0tUSjUlkNSphRzmX72VpA38h6BZGH0GsayWPh252MFSnAMOJoXqnzgwoLYhjC01kxhdQcazq/s400/_DSC1026.jpg" width="400" /></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNclsVyR6wXFAtl9RZJOZTlpifdiuI5Qt0aIXafWvs_nsmaZWc96dB_tAHX_dADGBs0Dw4D0ikMCHT7bWLzJwasprkfVDz-Ut-Z4AZMPTY8_3jm1AVRhN84hib1XHWtGz_XTTPE_FSWOPN/s1600/_DSC1028.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNclsVyR6wXFAtl9RZJOZTlpifdiuI5Qt0aIXafWvs_nsmaZWc96dB_tAHX_dADGBs0Dw4D0ikMCHT7bWLzJwasprkfVDz-Ut-Z4AZMPTY8_3jm1AVRhN84hib1XHWtGz_XTTPE_FSWOPN/s400/_DSC1028.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(The Full Course)</td></tr>
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<div style="text-align: justify;">
<span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z">To bring the delightful experience of Tulu Nadu, we were served with a</span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z s-lsquo"> </span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z h-lsquo">‘</span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z">Bele Payasam’ which was almost similar to our Paruppu Payasam and a</span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z s-lsquo"> </span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z h-lsquo">‘</span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z">Ragi Manni’ which was more like a fudge made using Ragi & Jaggery.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOCj4TDYyO1ukeYlvNlBxdyE0dr-aBbhVP_KtETrLcmi0Gn21KClUUrWE6n1SK_oMmRc_m2zC-KcybQKI_nZ_Uog-khnVKVJHOtVcQ7UkWan9qqXOm82YPDRUqhOiAn6XGI2-a2KFAUe9N/s1600/_DSC1037.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1065" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOCj4TDYyO1ukeYlvNlBxdyE0dr-aBbhVP_KtETrLcmi0Gn21KClUUrWE6n1SK_oMmRc_m2zC-KcybQKI_nZ_Uog-khnVKVJHOtVcQ7UkWan9qqXOm82YPDRUqhOiAn6XGI2-a2KFAUe9N/s400/_DSC1037.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Desserts)</td></tr>
</tbody></table>
<div style="text-align: justify;">
<span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z">Like I’ve mentioned in the beginning, ITC Chefs take special care when they create a festival and an extensive research is made before the festival launches. This is evident from the fact that I felt completely light at the end of the meal albeit being fasting the entire day which ensured that I needed to provide my system with a sufficient amount of food. </span></div>
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<span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z">The Tulu Nadu festival is on till the 25th of June, 2017 and is available as part of the Buffet at Madras Pavilion located at ITC Grand Chola, Guindy, Chennai.</span></div>
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<span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z">To be updated on my latest reviews, do subscribe to the feed by leaving your email address in the subscribe section on the top right hand side of this post. If this article interested you, please share it so others may be interested and benefited too!!! For quick reviews, ratings and yummylicious images, follow me on Instagram at </span><span class="attrlink url author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z"><a class="attrlink" data-target-href="https://instagram.com/fazilbadrudeen/" href="https://instagram.com/fazilbadrudeen/" rel="noreferrer nofollow noopener" target="_blank">@FoodInChennai</a></span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z">. Request you to also visit our Facebook page </span><span class="attrlink url author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z"><a class="attrlink" data-target-href="http://www.facebook.com/foodinchennai" href="http://www.facebook.com/foodinchennai" rel="noreferrer nofollow noopener" target="_blank">Food In Chennai</a></span><span class="attrlink url author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z s-hyphen"><a class="attrlink" data-target-href="http://www.facebook.com/foodinchennai" href="http://www.facebook.com/foodinchennai" rel="noreferrer nofollow noopener" target="_blank"> </a></span><span class="attrlink url author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z h-hyphen"><a class="attrlink" data-target-href="http://www.facebook.com/foodinchennai" href="http://www.facebook.com/foodinchennai" rel="noreferrer nofollow noopener" target="_blank">-</a></span><span class="attrlink url author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z"><a class="attrlink" data-target-href="http://www.facebook.com/foodinchennai" href="http://www.facebook.com/foodinchennai" rel="noreferrer nofollow noopener" target="_blank"> Facebook</a></span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z"> and share the page with a Like amongst your friends and also follow us on our twitter handle at </span><span class="attrlink url author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z"><a class="attrlink" data-target-href="http://www.twitter.com/foodinchennai" href="http://www.twitter.com/foodinchennai" rel="noreferrer nofollow noopener" target="_blank">@FoodInChennai</a></span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z">. You can also follow us on Google Plus at </span><span class="attrlink url author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z"><a class="attrlink" data-target-href="https://plus.google.com/u/0/b/114804117231659370200/114804117231659370200/about/p/pub" href="https://plus.google.com/u/0/b/114804117231659370200/114804117231659370200/about/p/pub" rel="noreferrer nofollow noopener" target="_blank">Food in Chennai-GooglePlus</a></span><span class=" author-d-iz88z86z86za0dz67zz78zz78zz74zz68zjz80zz71z9iz90z9z84zl7l8l7z70z53z65zs8z69zz74zvz89zaz72z70z70zmm4paz70zqz89z">. Please also feel free to g+1 this post so others may be benefited too. </span></div>
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Anonymoushttp://www.blogger.com/profile/04646787452994163812noreply@blogger.com13tag:blogger.com,1999:blog-6992990865329430987.post-25074068691192370942017-06-10T17:09:00.000+05:302017-06-27T17:11:41.969+05:30Back on a Sweet Note<div dir="ltr" style="text-align: left;" trbidi="on">
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It has been quite a while since I've been active here. Several new assignments really kept me hanging for time and wasn't really able to devote dedicated time to write here. But realised that I was missing writing about things that I love the most, something that really kept my stress levels down. So here I'm back again.</div>
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So to give a twist, my return post is about my recent holiday in London. Albeit being a family holiday, I managed to take some time out to explore a few must have desserts in London. Out of them, two were standouts.</div>
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On a usual gloomy rainy afternoon, I was nearby Oxford Circus and felt the need for a dessert to forget the weather. I remember reading about a small restaurant hidden in one of the alleys of SOHO called Spuntino and how one dish over there was highly talked about. What was intriguing was the fact that the dessert sounded very primitive so was curious to know what was so special in it. Called the 'Peanut Butter & Jelly' sandwich. A sandwich for dessert, guess your thinking the same thing that went through my mind too. </div>
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But when the dish arrived, I knew what was in the making. A gorgeous looking dish on a rustic plate appeared in front of me. There was no bread for starters. What was indeed in front of me was two perfectly sliced sections of Peanut Butter ice cream stacked in between with a Berry Compote. First bite and it dawned upon me as to why this dessert was talked about so much. There was a perfect balance between the ice cream, compote and the crunchies that was sprinkled on top. Each bite brought back a distinct memory of the PB&J yet in a more refreshing way.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkzn3yT2X8Ng-HvtXUq7gX_3u6DqWramZw5UoCvPDp9iaA2EjaEbDLghLNtQvSurFYtr0cLFi5A2TYn1UQ5Yg7014EOcrOvV2C5mMntwujgnLfIEVLoZdYxd40l6msjk85SfYI9JfeOrjQ/s1600/IMG_3863.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkzn3yT2X8Ng-HvtXUq7gX_3u6DqWramZw5UoCvPDp9iaA2EjaEbDLghLNtQvSurFYtr0cLFi5A2TYn1UQ5Yg7014EOcrOvV2C5mMntwujgnLfIEVLoZdYxd40l6msjk85SfYI9JfeOrjQ/s400/IMG_3863.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Peanut Butter & Jelly Sandwich)</td></tr>
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If you happen to be in London, ensure you visit Spuntino. It is located at Rupert Street, Soho and is hardly a 10 minute walk from the Oxford Circus Underground.</div>
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The second dessert shop was based on a close friend's recommendation. She constantly kept buzzing me to check if I did visit the place. After having a cold dessert on a rainy day, I sure wanted something to make me feel warm. And this dessert shop also being in SOHO, didn't want to give it a miss. Said was a small chocolate cafe that looked very teeny weeny from the outside. When I entered, I saw the place was full and had to wait for a table. A glance over the counter and I realised the reason it was full. Everything on the menu had a chocolate element and was drop dead gorgeous.</div>
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Since my friend had already told me what I should not miss ordering, decided to order that first lest I fill my palate. The order was for a 'Regular-Milk-Hot Chocolate'. Wondering what would be very special here, my eyes popped the moment my order was being prepared. The drink cup was first dripped early with all three forms of melted chocolate, Dark, White & Milk. Thinking this was to provide it with a complexity what followed was more intriguing. Since I had ordered for a Milk chocolate variant, the same melted chocolate that was used to drip the cup was poured into the cup. Yes, the hot chocolate at Said is a more of a melted chocolate drink.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSy-XX0YCNFiBwAomGuzCbsONakwW_F-85gq2TEEKuJ0J7Av-7QlJos2oNArNqltruXJfcxRSFFss8noalOy3sYLWPnK0GNdhjvA49xsgYrNAK2-YfJUr73az3MeKPBTEAMgoChcRuPSeL/s1600/IMG_3984.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="750" data-original-width="750" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSy-XX0YCNFiBwAomGuzCbsONakwW_F-85gq2TEEKuJ0J7Av-7QlJos2oNArNqltruXJfcxRSFFss8noalOy3sYLWPnK0GNdhjvA49xsgYrNAK2-YfJUr73az3MeKPBTEAMgoChcRuPSeL/s400/IMG_3984.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Hot Chocolate)</td></tr>
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The drink was definitely sinful and has taken the top most position in my list of hot chocolates. And I reckon its definitely going to be there for a long long time.</div>
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Said is located at Lexington Street in Soho and is a 5 minute walk from Oxford Circus Underground.</div>
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Anonymoushttp://www.blogger.com/profile/04646787452994163812noreply@blogger.com12tag:blogger.com,1999:blog-6992990865329430987.post-48497189667761883102016-07-02T12:18:00.000+05:302016-07-05T12:20:20.951+05:30Iftar @ Anise - Taj Coromandel, Nungambakkam<div dir="ltr" style="text-align: left;" trbidi="on">
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Having evening meetings during the Holy month of Ramadhan can be a bit tricky. Often the meeting venue needs to be a place where some soothing food can be had to break my fast. On one such occasion, I had to have a meeting close to Taj Coromandel. I remember Anise at Taj Coromandel having an Iftar two years back and checked if they had one this year too. The answer was in the positive so fixed today’s venue for Iftar at Anise.</div>
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<b>Place:</b></div>
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The Iftar menu at Taj Coromandel is served at Anise, their 24-hour coffee shop. For a change, the Iftar menu is available both as a standalone offering as well as an add-on along with their regular dinner buffet. The quirky and cliché setting makes Anise a perfect place to catch up for a quick meal at any point of the day.</div>
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<b>Food:</b></div>
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The Iftar traditionally begins with dates and water. We were served a nice platter of two varieties of dates along with some almonds to reign in the natural sweet from the date fruits. This was followed by a platter of mixed fruits to bring the freshness and set the palate up for the meal after a fast of 14 hours. To soothe the parched throat, two drinks are served. A Roohafza to bring in instant energy and a Banana smoothie to relax with.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg3cA9wPzKCmp8Gj3iCrnUEvuKVkZCmlptQ7nLB06mCpo9MCN1PhYVWS74og9sVzE_OqzOhqVvVkLTZmnL5t44vD4SAOHGcRRQExVyOaFuz0bq7iz46A01eBm7AcPJSfewYahrY92s4P9X/s1600/_DSC0052.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg3cA9wPzKCmp8Gj3iCrnUEvuKVkZCmlptQ7nLB06mCpo9MCN1PhYVWS74og9sVzE_OqzOhqVvVkLTZmnL5t44vD4SAOHGcRRQExVyOaFuz0bq7iz46A01eBm7AcPJSfewYahrY92s4P9X/s400/_DSC0052.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Dates Platter)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFTqsSxBkX2t9lILM4HCHiWY4TcjQR01W3p6wLYmJYBF5qlQab83ZIoWK08IayOs8BGDbtY4hRYeu2E6fbjMbbdBQ5SVtsAtWgj3S8Z2BiBsCcCUMwqDRGi_MvkOZLVY6YkFDdo_njWxG4/s1600/_DSC0053.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFTqsSxBkX2t9lILM4HCHiWY4TcjQR01W3p6wLYmJYBF5qlQab83ZIoWK08IayOs8BGDbtY4hRYeu2E6fbjMbbdBQ5SVtsAtWgj3S8Z2BiBsCcCUMwqDRGi_MvkOZLVY6YkFDdo_njWxG4/s400/_DSC0053.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Fruits Platter)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh94VaWbf50h6A_h0UZKnGzV8LAVjMU4GnikNUBvG9Z7X7j_oYfzwosfFFGi7jgXumJGj29S5JsulCm_rNJHKDHVxMsbmQTIEP5ygn1pfapNb1PiTkTs23Z7v8lZUFohm3irnk5mlvJEoiW/s1600/_DSC0055.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh94VaWbf50h6A_h0UZKnGzV8LAVjMU4GnikNUBvG9Z7X7j_oYfzwosfFFGi7jgXumJGj29S5JsulCm_rNJHKDHVxMsbmQTIEP5ygn1pfapNb1PiTkTs23Z7v8lZUFohm3irnk5mlvJEoiW/s400/_DSC0055.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Chilling Roohafza & Refreshing Banana Smoothie)</td></tr>
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This was followed by a small mezze platter with some Hummus, Cous Cous and a tomato salsa to go with some crispy Falafels and Pita bread. Tomato salsa in a mezze platter was something new to me and didn’t really understand how it would go with any of the other flavours. Nevertheless, I managed to make a wrap with the Falafel and Hummus that was bang on with flavours. Next up were starters from the buffet, a Chicken kebab and a Mutton Sheekh. The Chicken kebab was Yumm from the word go as it was soft and moist and succulent. The Sheekh though flavourful, I felt it to be a bit dry. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfARcj0tRdH-X2xmUlQGw221c423IIK1vFBl9SlmVvLIsl52KxQgVXkC94637XZMphG1_h8JRgg4m-v16YVSYkzeHBYSpQZdLaVLYFKQNSN03DscFyEWGs-AWtLFeDQ5lsNGlo-I9PpcXr/s1600/_DSC0058.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfARcj0tRdH-X2xmUlQGw221c423IIK1vFBl9SlmVvLIsl52KxQgVXkC94637XZMphG1_h8JRgg4m-v16YVSYkzeHBYSpQZdLaVLYFKQNSN03DscFyEWGs-AWtLFeDQ5lsNGlo-I9PpcXr/s400/_DSC0058.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Falafel and Pita)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_L6lEiJMGT5RbvFyatsYlt2pWWLoWHx0HEeaI7f256lpdsRjvUjF6bSMM6G95VTv8sHytm1OMpG1VCXNw9GDM9AeANYomiy9JcXLzcysQ51iHutQUdvtJDo9iShB8tYEnU7bqCHt8KOW2/s1600/_DSC0063.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_L6lEiJMGT5RbvFyatsYlt2pWWLoWHx0HEeaI7f256lpdsRjvUjF6bSMM6G95VTv8sHytm1OMpG1VCXNw9GDM9AeANYomiy9JcXLzcysQ51iHutQUdvtJDo9iShB8tYEnU7bqCHt8KOW2/s400/_DSC0063.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Mutton Sheekh)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2gtFwuL0vuEnLNPiBgKwyioiKRCIVHVMGNdivfMSgYeiEgrehTgSawc_cPpVSEcIa3fKi727xKrobSKx2vr3dyWyCzVgDCzn608IAh78hIEKCx9-ee0WOwZ5PyGtbYAkedxLFJYYX1Wdd/s1600/_DSC0065.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2gtFwuL0vuEnLNPiBgKwyioiKRCIVHVMGNdivfMSgYeiEgrehTgSawc_cPpVSEcIa3fKi727xKrobSKx2vr3dyWyCzVgDCzn608IAh78hIEKCx9-ee0WOwZ5PyGtbYAkedxLFJYYX1Wdd/s400/_DSC0065.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Chicken Kebabs)</td></tr>
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With the starters done, came a big big surprise in the name of Haleem. Haleem is usually served in a bowl but wouldn’t it surprise you if it was brought in a platter. Yup, the Haleem at Anise is a variant to the original Hyderabadi Haleem. It differs in both texture and colour from the original. This Haleem has a few additional spices added that took it to a whole new level. Probably the best variation of the Haleem I’ve savoured till date and the presentation with all the condiments around it made it all the more elegant. This is a definite must try.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjalmcdhDrSiGjL_kKdh8X1bj1MBfRpC25nLk6n4wVyJ5gX5-1vqe8dQljTN6eYla8b11JikeRdpdBEvSQyRrFuogwePUtUWkh-6aTl5vLHFoeCBpb9dwkHXy0Pmc-wRgNHGMgRQSY7cWrK/s1600/_DSC0070.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjalmcdhDrSiGjL_kKdh8X1bj1MBfRpC25nLk6n4wVyJ5gX5-1vqe8dQljTN6eYla8b11JikeRdpdBEvSQyRrFuogwePUtUWkh-6aTl5vLHFoeCBpb9dwkHXy0Pmc-wRgNHGMgRQSY7cWrK/s400/_DSC0070.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Haleem)</td></tr>
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Being really tired I decided to skip the buffet completely as I didn’t want to task myself with an overdose of food either. So heading straight to the desserts, I picked up a very comforting dessert which had Lychees soaked in condensed milk topped with some pistachios. It provided the perfect finish to an Iftar menu.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhiF84gmn8sVEGFyBmyVdF3aqZtqibz_UN9yqEarZk6acylnqzHeVoTI6bT26S7e9PVDhbpcaQO7GA-UExUzdEn3jLlbdzxaVXNM2bTo2gf_tMOThsT23S9XqaATF6SxzIvCjoZb55O21l/s1600/_DSC0074.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhiF84gmn8sVEGFyBmyVdF3aqZtqibz_UN9yqEarZk6acylnqzHeVoTI6bT26S7e9PVDhbpcaQO7GA-UExUzdEn3jLlbdzxaVXNM2bTo2gf_tMOThsT23S9XqaATF6SxzIvCjoZb55O21l/s400/_DSC0074.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Lychee Dessert)</td></tr>
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<b>Price:</b></div>
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The Iftar menu at Anise is priced at Rs. 850 plus taxes for the menu that includes starters and desserts from the buffet. If you would like to go for the full buffet, then the Iftar comes at no additional cost as you pay only for the dinner buffet which is priced at Rs. 1985 all inclusive.</div>
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<b>Location:</b></div>
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Anise is located at the far end of the lobby at Taj Coromandel in Nungambakkam. The Iftar special is available everyday till the end of the Holy Month of Ramadhan which is around the 7th of July.</div>
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Anonymoushttp://www.blogger.com/profile/04646787452994163812noreply@blogger.com9tag:blogger.com,1999:blog-6992990865329430987.post-76381360192576523052016-06-14T16:30:00.000+05:302016-06-15T03:28:01.847+05:30Iftar @ Café Mercare Express - ITC Grand Chola, Guindy<div dir="ltr" style="text-align: left;" trbidi="on">
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It’s that time of the year when piousness and festivities go hand in hand. Yes, I’m talking about the Islam’s Holy month of Ramadhan where Muslims across the world indulge in fasting from Dawn to Dusk. One of the key events during one’s fast is the Iftar, which is the breaking of the fast at the moment of Sunset. The Iftar is often a celebrated time every evening with households trying to dish out their best dishes to be savoured after about 14 hours of fasting. And for those who would like to indulge out of their homes, this is the perfect time with restaurants all over Chennai having Iftar Specials.</div>
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A trend that is catching up over the last few years across Chennai is with many 5 star properties curating their own Iftar menu. The latest to catch the bandwagon is a restaurant from one of the jewels of Chennai, the ITC Grand Chola. </div>
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<b>Place:</b></div>
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The Iftar Menu is served at Café Mercara Express, the coffee shop at ITC Grand Chola. In my opinion, Café Mercara Express seems to be the idealistic choice as the décor reflects a lot of middle eastern touches albeit not being designed to look like a middle eastern restaurant. The subtle lighting also provides the perfect ambiance to reflect back on the true intention of the entire fasting and the importance of this Holy Month.</div>
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<b>Food:</b></div>
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As is customary, the Iftar starts with some Dates fruit. Dates is a fruit that looks appetizing enough in its natural form, then how do you make it more elegant? The Chefs wowed me by topping each of the dates with some edible gold leaf. This was just out of the box and was quite unexpected. To quench the thirst, a concoction of Sherbet and Roohafza was poured into a magical looking glass. The drink had both the richness to fill the tummy while at the same time the freshness to wake up your senses after a tiring fast. I just couldn’t get enough of the drink as I kept asking for more and more servings, which the waiting staff obliged with a big heart. To prepare the body for a more indulging meal that was to follow, a platter of assorted fruits aesthetically cut were brought to the table.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhWrHKVwVpJ-3JqYiX50BVGX6YrK2Oac0EMtDJ5i3k2qkdR1xFoCuUuJ-tshA9eFh9EvvUp8_ENqiv5U2T0SmdOw0fMTFnlTrxYeLHsgvhH1E9Ye0X4v9xifXTjUCmQPleKJcZ_0hstOYy/s1600/_DSC9973.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhWrHKVwVpJ-3JqYiX50BVGX6YrK2Oac0EMtDJ5i3k2qkdR1xFoCuUuJ-tshA9eFh9EvvUp8_ENqiv5U2T0SmdOw0fMTFnlTrxYeLHsgvhH1E9Ye0X4v9xifXTjUCmQPleKJcZ_0hstOYy/s400/_DSC9973.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Gold Leaf topped Dates)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUKovn1AMShyphenhyphenvuMkZA1BUq9-jhUZ-UtWCqJa0ieLkr8YBDeiViIrlUADh9a8zrIISKNBypi9nE97PBRoOZs805EeJELGf-mOYBTa-ynor8dVKnlKlwBRCb5n5mASnM6dSWVbaUN9UWJoiv/s1600/_DSC9975.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUKovn1AMShyphenhyphenvuMkZA1BUq9-jhUZ-UtWCqJa0ieLkr8YBDeiViIrlUADh9a8zrIISKNBypi9nE97PBRoOZs805EeJELGf-mOYBTa-ynor8dVKnlKlwBRCb5n5mASnM6dSWVbaUN9UWJoiv/s400/_DSC9975.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Sherbet Drink)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKaxwnycg9s2bNi_RZMbzB2GJP-zv5GSFwC_K8a7dpjIouvEFfOw4gILltpOr_eUywOyzYo9x_OkjaHwZpW6au6xMuQe8sqSlYKHR_53nd_S6B1bSS5lH2gtpIza3mnOM68htL20cYCqLO/s1600/_DSC9976.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKaxwnycg9s2bNi_RZMbzB2GJP-zv5GSFwC_K8a7dpjIouvEFfOw4gILltpOr_eUywOyzYo9x_OkjaHwZpW6au6xMuQe8sqSlYKHR_53nd_S6B1bSS5lH2gtpIza3mnOM68htL20cYCqLO/s400/_DSC9976.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Assorted Platter of Fruits)</td></tr>
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With the fast being broke and the body getting the much need refreshments, I took a small break to complete my prayers before the next course of the Iftar was served. Gosh, that break really helped me to whole heartedly relish the dishes that followed. First up was the famous Hyderabadi Haleem that has now become completely associated with fasting in Chennai. While Haleem is usually available in most of the stand-alone restaurants, it being served in a 5-star property is the first I’m hearing of. This is mainly due to the process that goes in making it as a lot of physical work is involved in breaking down the lentils and mutton. So I was quite sceptical when it was served because a Haleem has to be perfect in many sense especially the spice and texture. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3f5AQXIFpBAEQUQ5SzDT4vXw7SBPv7ym52UdStvV2mwpCHZl9CImD83o1mDZCOqS0uHNJJXdsk9d0k-Bagqs_S_OpAHneS_-97RCVOSvS8K5Vjn7YWPPgwrTSr_BOnsdUcK0ghDJc-8KF/s1600/_DSC9979.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3f5AQXIFpBAEQUQ5SzDT4vXw7SBPv7ym52UdStvV2mwpCHZl9CImD83o1mDZCOqS0uHNJJXdsk9d0k-Bagqs_S_OpAHneS_-97RCVOSvS8K5Vjn7YWPPgwrTSr_BOnsdUcK0ghDJc-8KF/s400/_DSC9979.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Hyderabadi Haleem)</td></tr>
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After garnishing the bowl of Haleem with the regular condiments, the first spoon sealed my opinion. There was no need to give work to my taste buds as this was clearly by far the best Haleem I’ve ever tasted in my life. Yup, I’m sorry to say but honestly I felt this to be much better than the original ones from the streets surrounding Charminar. I just couldn’t stop wiping the bowl down and was even prepared to ask for a second serving. But I wanted to hold back as I was keen on what the other dishes were.</div>
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The Haleem was followed by another phenomenal dish, the Classical Gosht NIhari. Served along side a bread of your choice, the Nihari was fantabulous as the spice levels were perfectly matched to a palate of a person who just opened his fast. Not too spicy or choked with Masala but just enough to have a good hit of the flavour. The mutton on the other hand was falling out of the bone and was absolutely stunning. The curry was so Yumm that I resorted to spooning the remaining curry as I didn’t want to gorge on more breads.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDBTS8UPDPMLfKXabkubKlwMGeWbYczx_kYJ5q7K_RS8zFzwE56xFeNICm-TzOp2qL94hQz2TA9nRKRTCeZIeAs5U6VFSu1p81rg7H5kx5FvOCw3VIqUbhCNXGCBTptVaggN2TzhkGZnvY/s1600/_DSC9986.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDBTS8UPDPMLfKXabkubKlwMGeWbYczx_kYJ5q7K_RS8zFzwE56xFeNICm-TzOp2qL94hQz2TA9nRKRTCeZIeAs5U6VFSu1p81rg7H5kx5FvOCw3VIqUbhCNXGCBTptVaggN2TzhkGZnvY/s400/_DSC9986.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Gosht Nihari)</td></tr>
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With such richness in the dishes, I was wondering on how the next dish is going to turn out. Well the next up was indeed the King of Rice dishes, our own Mutton Biryani. Although I’ve had biryani’s before for Iftar, for once it was always least preferred by me because the spice levels tend to be a little harsh on the system after the fast. But that was not the case this evening. The Chefs were precautious to this fact and balanced the biryani in a way that is completely spot on for the system. With absolutely zero oil and a very refreshing aroma of the spices, the biryani was in one word, Perfect. I was so engrossed in savouring the Biryani that I didn’t even bother to click it. That’s how delectably it was cooked.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGGP0OE-_2LF9KSF6l7KY5N3kr-P7ec0oG9cv36xYVKxPdBR9gSb5AgsOdxmh3QQ6ofIngV-fD2ykZoOfEPCsYI4uOoP9B0KtU8S3KAK6ae6Q2S0w9z8tQP2-HDTe68lU-3UJd2skG5g-A/s1600/_DSC9988.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGGP0OE-_2LF9KSF6l7KY5N3kr-P7ec0oG9cv36xYVKxPdBR9gSb5AgsOdxmh3QQ6ofIngV-fD2ykZoOfEPCsYI4uOoP9B0KtU8S3KAK6ae6Q2S0w9z8tQP2-HDTe68lU-3UJd2skG5g-A/s400/_DSC9988.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Phirni)</td></tr>
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With a full and content stomach, we moved on to desserts. A known fact is that gorging on huge amounts of sugar is ideally not good for the system after such a big break. Taking this into account, the dessert on the menu was a simple Phirni. A scrumptious way to end the Iftar, desirable yet content. To give my honest verdict in a single sentence, this is by far the best Iftar I’ve ever had outside in a restaurant.</div>
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<b>Price:</b></div>
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Keeping in line with the 5-star standards, the Iftar is priced at Rs. 1250 plus taxes with all the dishes served as a square meal. The square meal by itself is completely filling however if you would like to indulge in any of the dishes more, they would be more than glad to serve them again.</div>
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<b>Location:</b></div>
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Café Mercara Express is located at the Ground floor of the iconic ITC Grand Chola in Guindy. The Iftar special is available everyday till the end of the Holy Month of Ramadhan which is around the 7th of July. The best part is its just not available at the time of Iftar but is available all through the evening from 6pm till 4am, which is the time of Suhoor (the Pre-Dawn Meal before the fasting begins again).</div>
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Anonymoushttp://www.blogger.com/profile/04646787452994163812noreply@blogger.com302tag:blogger.com,1999:blog-6992990865329430987.post-13214862267620132562016-05-23T12:07:00.000+05:302016-05-25T16:41:55.381+05:30Chili's @ Express Avenue Mall, Royapettah <div dir="ltr" style="text-align: left;" trbidi="on">
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Over the last few years, Chennai has witnessed the dawn of several International food brands. Most of these chains prefer to open shop in malls with Phoenix being the most preferred destination owing to it being the latest amongst the other gamut of malls. For folks who lived in the main parts of the city, it was always a long drive. Thankfully, the latest entrant in the International food brands, Chili’s made an exception. Opening up adjacent to another leading International food outlet, Chili’s is right at the heart of the city located at Express Avenue.</div>
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<b>Ambiance:</b></div>
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Chili’s Chennai provides the same look and feel to that of their other outlets. The décor is uniform and gives the impression of being in one of their International outlets. With an overall rustic feel to the dining area, the outlet also has a long bar counter where the liquid concoctions are crafted. There is also a large screen that was screening an IPL match when I was there.</div>
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<b>Food:</b></div>
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Being midway between lunch and dinner, I was confused on what to eat. The menu was exhaustive and for sure knew, I had to make multiple visits to do justice to the different sections that were there. Not in the mood to have a heavy meal, I thought I’ll go in for a ‘Triple Dipper’ which basically is a pick and choose combo amongst their appetizers. I picked the ‘Boneless Chicken Wings’, ‘Original Chicken Crispers’ and ‘Southwestern Rolls’. After placing the order realised that they had ‘Onion Rings’ too on the menu and being a sucker for Onion rings, ordered a separate portion of the same too. As I waited for the appetizers to come, I ordered for a ‘Mango Chile Margarita’. It was very intriguing to see how Mango and Jalapenos can go hand in hand in a drink but the barista’s here did a pretty great job in obtaining the right balance.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBa9GCKfJv0uZ3_VD_IEfcPYa42v2pBcDbfBZA2C6DCnivwCyoiXn_B8fqAJP_EPs8wlMwimmaVZlxGLCzEJIgYygtMqWst9TE0DEhEUtW4B51dMkzOE2Rq9eEwP_Sa4Py0P8BZCbgsSMZ/s1600/_DSC9960.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBa9GCKfJv0uZ3_VD_IEfcPYa42v2pBcDbfBZA2C6DCnivwCyoiXn_B8fqAJP_EPs8wlMwimmaVZlxGLCzEJIgYygtMqWst9TE0DEhEUtW4B51dMkzOE2Rq9eEwP_Sa4Py0P8BZCbgsSMZ/s400/_DSC9960.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Triple Dipper)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCv5m1RX6aioGzXMgR9q7GKYWyaJ9S5kKF5TtRRyXbPodAizOjQUc1xJ-jYHQYj9VZUYKX-OQBQUGnfHZhklV6V0Wk1Bna9dPIUnC_6SdwKAG6Hs7kzYKZ40ad4LtrrHZztTi0c_0UmvCD/s1600/_DSC9953.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCv5m1RX6aioGzXMgR9q7GKYWyaJ9S5kKF5TtRRyXbPodAizOjQUc1xJ-jYHQYj9VZUYKX-OQBQUGnfHZhklV6V0Wk1Bna9dPIUnC_6SdwKAG6Hs7kzYKZ40ad4LtrrHZztTi0c_0UmvCD/s400/_DSC9953.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Mango Chile Margarita)</td></tr>
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To start with, the Boneless Chicken Wings were just too good. The highlight of the wings was the ability to get them in a boneless avatar and the addition of the amazing tangy Buffalo sauce that was drizzled on it. I couldn’t prevent myself from gorging on it. This was followed up by the Original Crispers which was equally good. However, the Southwestern Rolls, though tasted fresh, I felt it lacked a punch in comparison to the other two appetizers. The Triple Dipper came with three different sauces to match each of the appetizers. Coming to the Onion Rings, glad I didn’t miss it. It was perfectly seasoned and was crispy to the point. Chili’s just became my preferred destination for the best Onion Rings in the city.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_kiURlqvoI7EnwDkP3zYAZhqRzzL6XHYuqce9d7mVlwfYyjWRr3Uo5P833q8dTKW5ZkoCUSjMY-7mintqYtAId0AoKWBl0TjYWJLgOH69-g_5TjxttiAhXL5ZYAj9qTURK9-4_6BJ7yS/s1600/_DSC9958.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_kiURlqvoI7EnwDkP3zYAZhqRzzL6XHYuqce9d7mVlwfYyjWRr3Uo5P833q8dTKW5ZkoCUSjMY-7mintqYtAId0AoKWBl0TjYWJLgOH69-g_5TjxttiAhXL5ZYAj9qTURK9-4_6BJ7yS/s400/_DSC9958.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Onion Rings)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHZGJhPKWGwvMeIw4ckx368_rEoMYvPYqtoi4ZZNRlvnt9erE-c55ty1vgZ5ylK3Q8gxGMmwk9F0ri-W-4wSMjQA8WZkQoBAV1Ac8scgxJ-LwxOP41_p6x9KigpG4mhE-UoL2s1oQNUjpe/s1600/_DSC9964.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHZGJhPKWGwvMeIw4ckx368_rEoMYvPYqtoi4ZZNRlvnt9erE-c55ty1vgZ5ylK3Q8gxGMmwk9F0ri-W-4wSMjQA8WZkQoBAV1Ac8scgxJ-LwxOP41_p6x9KigpG4mhE-UoL2s1oQNUjpe/s400/_DSC9964.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Philadelphia Melting Cheese Steak)</td></tr>
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Having had a great experience with the appetizers, I wanted to skip the mains and go for a dessert because I was reaching my threshold. However, one item intrigued me from the menu. After some thought, gave in to my gluttony demands and ordered the ‘Philadelphia Melting Cheese Steak’. When asked how I would like the steak, I requested for Medium, which often is my preferred choice for steaks. The steak was promptly brought to my table in about in spite of ordering it after the appetisers. I tasted the cheese sauce first and it was like swimming in pleasure. Perfect sauce together with the sautéed onions and mushrooms, rendered it full of flavour and aroma. However, the first strike on the steak and realised that something was amiss. Upon slicing, it dawned that the steak was done a little too much and had crossed the upper thresholds of medium and dwelled into well done tenderness. Nevertheless, the steak was seasoned apt and the cheese sauce made a great accompaniment to the steak with the only let down being the textural difference because of the tenderness. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjSahEYN1_Jntf9wl3H90YwGaKPZ-oEcenrxlExmW8F3-T3_r15Afwje-FIHvniL6T6Jwx9icbqxcsP1jrFnT7SXtpP0ZRRHTp4HxHnzmkuY7EFaQxGAChgRoWoogoxSSVwOiD7mbknM1d/s1600/_DSC9969.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjSahEYN1_Jntf9wl3H90YwGaKPZ-oEcenrxlExmW8F3-T3_r15Afwje-FIHvniL6T6Jwx9icbqxcsP1jrFnT7SXtpP0ZRRHTp4HxHnzmkuY7EFaQxGAChgRoWoogoxSSVwOiD7mbknM1d/s400/_DSC9969.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Chocolate Chip Paradise Pie)</td></tr>
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Having had so much meat, I couldn’t resist the temptation of a dessert. A glance at the dessert menu and I knew what I wanted. I asked to be served the ‘Chocolate Chip Paradise Pie’. With high expectations, I eagerly waited for it to be brought to my table. First glance and got more excited. I’m a sort of person who can go weak in my knees with desserts in front of me. The first bite and oh me!!! The pie was great in flavour and the warm caramel sauce coupled with the cold vanilla ice cream, gave a welcome relief from all the meat that was consumed. The dessert provided a very warm feeling to the entire meal and helped complete the meal with a smile on my face. I’m very sure to keep popping in every now and then whenever I visit the mall to savour this dessert.</div>
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<b>Price:</b></div>
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Although being located in a mall, the prices are slightly on the higher side with a meal for 2 costing anywhere between Rs. 3000 – Rs. 4000 inclusive of taxes. However, one has to also take into account the portion size as they are humongous. So on the whole I feel the price to be apt as there is a sure Value for Money involved both in terms of quantity and quality of dishes.</div>
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<b>Locations:</b></div>
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Chili’s first outlet in Chennai is located on the 3rd floor at Express Avenue Mall in Royapettah. It is located adjacent to Burger King and is right in the middle opposite to the Main Atrium.</div>
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Anonymoushttp://www.blogger.com/profile/04646787452994163812noreply@blogger.com97tag:blogger.com,1999:blog-6992990865329430987.post-32043082167517531452016-04-27T12:27:00.000+05:302016-04-29T00:32:31.301+05:30Thai Food Festival - The Flying Elephant @ Park Hyatt Chennai, Guindy<div dir="ltr" style="text-align: left;" trbidi="on">
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Very few cuisines can tingle the childishness in you and for me Thai is one such cuisine. Being introduced to mainstream Thai half a decade ago by my wife, I took an instant liking to the cuisine. Barring one or two, most restaurants in Chennai produce what I call ‘Fake Thai’ cuisine as they buy curry powder or paste and do the rest claiming it to be a Thai curry. April being the month with the Thai New Year aka Songkran, many restaurants wanted to catch the Thai bus. As always the handful always prevailed to be the best till the festival started at Park Hyatt. </div>
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True to their standards, Park Hyatt had flown down Chef Supattra from Park Hyatt Dubai who happened to be a Thai and has been dishing out Thai food for the last 23 years. This intrigued me as all restaurants in Chennai do not have a Thai chef but rather talented chefs trained in Thai.</div>
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<b>Place:</b></div>
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As usual, the festival took place in the ever vibrant and vivacious restaurant in town ‘The Flying Elephant’. Being a restaurant where most cuisines get closest to authentic, I kept my expectations very very high. This time around, we got to sit next to the Chef’s studio and mistake me not, it resembled like a high end street food cart that one can see in the streets of Bangkok.</div>
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<b>Food:</b></div>
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The thing that impressed me the most was how precise and coherent the entire festival menu was. The menu was divided into different categories such as Wok, Salads, Noodles, Grilled, Claypot, Steamed, Fried and Desserts. Basically in the streets, each of these would form a cart by itself. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE7_b44bwtHJ8zkIu-XO_QcLiMABxzLL7LGI5xnbXOaBqeWyeAEIruY5qxb6v25UELKJg2Hmzz8idju8YBFH2MM3VrkVGNG9UXolWDQdY5p0yqgpGwNn5uoQH3xJTefHPqeC5EjD108-MW/s1600/_DSC9839.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE7_b44bwtHJ8zkIu-XO_QcLiMABxzLL7LGI5xnbXOaBqeWyeAEIruY5qxb6v25UELKJg2Hmzz8idju8YBFH2MM3VrkVGNG9UXolWDQdY5p0yqgpGwNn5uoQH3xJTefHPqeC5EjD108-MW/s400/_DSC9839.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Tom Yum Goong)</td></tr>
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To start the evening, we went in for the ever classic ‘Tom Yum Goong’. This is one soup that is quite synonymous with Thai soups yet most restaurants fail to hit the mark. But the soup here was probably even better than most places in Bangkok. Couldn’t think of anything else as I kept sipping the soup because it truly put me in a state of trance.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfBIRXSVbC5ZpQjID2Hd-yaUzWKLYGpZVHAMEAJeTwEn1ad148FmTAYy2yKt3yBN0IofjRld7hKDReqEcTZvCahFu2jE-uaxCadiwBDioyrIZUlKY2knUc-Ac6oPO1UYWO7fOlIomyKEcr/s1600/_DSC9837.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfBIRXSVbC5ZpQjID2Hd-yaUzWKLYGpZVHAMEAJeTwEn1ad148FmTAYy2yKt3yBN0IofjRld7hKDReqEcTZvCahFu2jE-uaxCadiwBDioyrIZUlKY2knUc-Ac6oPO1UYWO7fOlIomyKEcr/s400/_DSC9837.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Sea Food Salad)</td></tr>
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The soup was followed by a ‘Seafood Salad’ with Scallops, Prawns, Fish, Thai Celery and Tomato Cherry. The salad was screaming of freshness every bite. The salad had the perfect balance of chilliness and sourness that instantly hits the mark. If the flavour was to be compared on a scale, the balance was right in the middle, Spot on.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLxSZ90PeYkPRvW3n2Um2lRDaq-oCbCtBvI634XD_AbqrriLH7EFVYwdeoySEBCfZsh1XZjir-M_FwzJ8uGQWQEQJ6XT3sqsX4ML6rb_djo3B78h55A9L23NdK7gbFl6V26Pcfie-Ah8De/s1600/_DSC9840.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLxSZ90PeYkPRvW3n2Um2lRDaq-oCbCtBvI634XD_AbqrriLH7EFVYwdeoySEBCfZsh1XZjir-M_FwzJ8uGQWQEQJ6XT3sqsX4ML6rb_djo3B78h55A9L23NdK7gbFl6V26Pcfie-Ah8De/s400/_DSC9840.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Pad Thai Prawns)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGNV_iRPUw6W0sY8EjOxydgvMBlCWfpmdb86G_ExNZW-i0MS5lhDwdEJM0K8k7s2oBpfDDJToNRyx-STy2r58mNMqmHXAMSCFJ_SdyklM_UC9Tvbj49K5KkRAXoNRem2g-7_nJhsuAE4Dq/s1600/_DSC9842.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGNV_iRPUw6W0sY8EjOxydgvMBlCWfpmdb86G_ExNZW-i0MS5lhDwdEJM0K8k7s2oBpfDDJToNRyx-STy2r58mNMqmHXAMSCFJ_SdyklM_UC9Tvbj49K5KkRAXoNRem2g-7_nJhsuAE4Dq/s400/_DSC9842.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Minced Beef with Basil)</td></tr>
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Next up was from the Wok section. First dish that made its way was yet another Thai classic, the ‘Pad Thai’ with prawns and bean sprouts. Being a big fan of Pad Thai, I was quite kicked to dig in. The first mouthful truly brought back memories of my first Thai meal which incidentally happened to be in Bangkok. The flavours were amazing and each element complemented the other in a harmony. Following the Pad Thai was the ‘Minced Beef in Basil’. This dish had no complains at all. It was very refreshing in the mouth courtesy the strong infusion of basil along with a very tender minced beef.</div>
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<tr><td class="tr-caption" style="text-align: center;">(Shrimp Toast)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6gvf-IDAdypkUkhBr5K4DWVy7s_07oJdef7ZKIk6uc1xh_KI_WsCnuUo7DqU3fizep7O7rg40JFGCNMnZmp1ejpMOkEXzuU-sRLCKnVjboVTzG8WywdKNzrrEGEYvH0z9KT9F51fmXZ9m/s1600/_DSC9844.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6gvf-IDAdypkUkhBr5K4DWVy7s_07oJdef7ZKIk6uc1xh_KI_WsCnuUo7DqU3fizep7O7rg40JFGCNMnZmp1ejpMOkEXzuU-sRLCKnVjboVTzG8WywdKNzrrEGEYvH0z9KT9F51fmXZ9m/s400/_DSC9844.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Shrimp Toast)</td></tr>
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Just to bring in some crunchiness, we were served a plate of toast. Yes, a ‘Shrimp Toast’. This was a completely new dish for me and was an instant hit. Its basically small triangles of croutons deep fried with a layer of shrimp paste on the top. The triangles by themselves were too yummy however when dipped in the accompanying apple sauce, the flavours accentuated many-folds. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd2JdnvDBEtNYgmTYEz6paJvxXB6ukOVWK6solN8hZX4ypF5Yu2AGBW9p8rdLpTQO8ltfPGTCuDr-4DZxSUXXnwczpzThJGHml6pJ9njy_2y1-bpDq51YOU8NG1ShVT2cx1mHy_iKmnt_v/s1600/_DSC9845.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd2JdnvDBEtNYgmTYEz6paJvxXB6ukOVWK6solN8hZX4ypF5Yu2AGBW9p8rdLpTQO8ltfPGTCuDr-4DZxSUXXnwczpzThJGHml6pJ9njy_2y1-bpDq51YOU8NG1ShVT2cx1mHy_iKmnt_v/s400/_DSC9845.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Thai Green Curry)</td></tr>
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Following this, it was time for the mains and in true Thai style ordered for a ‘Green Chicken Curry’. To be honest, I would rate this green curry as the best tasted so far in my culinary journey as it was just mind boggling. Together with sticky rice, the curry was just fantabulous. No amount of praise can justify the emotions. My next visit to Dubai will definitely have a pitstop at Park Hyatt Dubai at least to savour this curry again.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMjpxV3TbwBxaWJqh9ksiJdVDe7cBkMvp7zibXd1eCJqJontsVflj84Od9Qr6XLcBterMSVyk-wVuR9Roy_U9YwdDTTXXI8fISvGkPjBmZjHwXfPHCjqJNAwb8j5XBbfME-Zy9IrluMcyK/s1600/_DSC9850.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMjpxV3TbwBxaWJqh9ksiJdVDe7cBkMvp7zibXd1eCJqJontsVflj84Od9Qr6XLcBterMSVyk-wVuR9Roy_U9YwdDTTXXI8fISvGkPjBmZjHwXfPHCjqJNAwb8j5XBbfME-Zy9IrluMcyK/s400/_DSC9850.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Tub Tim Grob)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzCquhI3DLKT7YTLmAZ9QnfqswNXqb7_D5AUeK_HYs-C7EAWaKWqknTyF2-TmLtczPLcZM4TRWf6L4cc5R5GlLCxszI017RPhv9Q4s7L7dJ0ZXMQWDtb_5-L27OVrIWjuTws20cJp853KW/s1600/_DSC9852.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzCquhI3DLKT7YTLmAZ9QnfqswNXqb7_D5AUeK_HYs-C7EAWaKWqknTyF2-TmLtczPLcZM4TRWf6L4cc5R5GlLCxszI017RPhv9Q4s7L7dJ0ZXMQWDtb_5-L27OVrIWjuTws20cJp853KW/s400/_DSC9852.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Sticky Rice with Mango)</td></tr>
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Having had a very gratified savoury session, it was now time to do the finishing touches. The desserts we went in for the evening were again the classics. A ‘Water Chestnut Dumpling’ aka Tub Tim Grob. Tub Tim Grob ranks way high in my list of all time favourite desserts that I took the initiative to learn how to make it by myself. And must I say, I can replicate it close to 90%. The Tub Tim Grob here had a small twist to it. There were slices of Jackfruit that were added to keep in with the season. This additional sweetness did provide a unique taste and was very welcoming. The next dessert was the ‘Mango with Sticky Rice’. I’m pretty sure nothing can go wrong with such a simple dessert. The sticky rice was well drenched in coconut milk and the perfect sweetness of the mango provided for a very subtle end to the meal.</div>
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<b>Price:</b></div>
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The icing on the cake at this Thai festival was the pocket friendly prices. With dishes priced from Rs. 495 – Rs. 895, a meal for two should set you back by about Rs. 2500 – Rs. 3000 for two.</div>
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<b>Location:</b></div>
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The Flying Elephant is located at Park Hyatt Chennai in Guindy adjacent to the Raj Bhavan. I would strongly recommend a reservation for meals on weekends.</div>
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Anonymoushttp://www.blogger.com/profile/04646787452994163812noreply@blogger.com24tag:blogger.com,1999:blog-6992990865329430987.post-68219764590007432992016-03-18T11:16:00.000+05:302016-03-19T11:23:57.492+05:30Italian Fair @ Focaccia, Hyatt Regency - Teynampet, Anna Salai<div dir="ltr" style="text-align: left;" trbidi="on">
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The food scene in Chennai has witnessed a tremendous growth in both varieties of cuisines and quality of produce being used over the last few years. However, one cuisine that has not scene a great explosion in terms of choice is Italian. Going above the regular pizzas and pastas, there are only a handful of dedicated Italian restaurants in the city and when it comes to fine dine, maybe about three odd restaurants. One that stands out truly amongst them is the one this review is about.</div>
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Place:</div>
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Focaccia @ Hyatt Regency, Chennai – Teynampet, Anna Salai</div>
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Focaccia is the first restaurant that you will see as and when you step out of the elevator at Hyatt Regency in Chennai. Being one amongst the few dedicated Italian fine dine restaurants in Chennai, it is always buzzing with culinary action and a reservation is a definite must on most days. </div>
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Ambiance:</div>
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Focaccia presents itself in a very rustic environment with a wine cellar welcoming you right at the entrance. While you adore the amazing collection of wines the cellar holds you are guaranteed to be hit with the aroma of fresh focaccia breads & pizzas being baked right across the cellar in the wood fired ovens. As you cross and head towards your table you get to witness the hustle bustle of the kitchen thanks to the vast open kitchen concept the restaurant embraces. You are also spoilt with choice of seating with options between next to the open kitchen or closer to the windows with a view over looking the busy Anna Salai.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhIIaw8c2uWYRFeTH_QhXk-wl705u2_TCiwQK5LpBvxL4c6WkK5D3CQEHd3xpzPDM5LAKu2EqtMhD57nhRNIU35WT7bMRdy21BJ_0h5kcVx4vIKznBj53I8rNAugZOyoWNpgNa67ec_MOq/s1600/_DSC9663.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhIIaw8c2uWYRFeTH_QhXk-wl705u2_TCiwQK5LpBvxL4c6WkK5D3CQEHd3xpzPDM5LAKu2EqtMhD57nhRNIU35WT7bMRdy21BJ_0h5kcVx4vIKznBj53I8rNAugZOyoWNpgNa67ec_MOq/s400/_DSC9663.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(The Wine, Cheese & Chocolate section for the evening)</td></tr>
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Food:</div>
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Focaccia is currently hosting an Italian Fair under the able guidance of Chef Alessandro Persico who is the Chef de Cuisine at the award winning Italian restaurant Celine at Grand Hyatt Mumbai. He is here in Chennai to showcase some of his signature dishes over a four course meal. The first thing that struck me on meeting the chef was how closely he resembled Chef Gusteau from one of my all time favourite movies, Ratatouille. I just couldn’t control myself that I went all gaga over it. It was more like meeting a super hero. This raised the expectations big time for the evening. And I must say that I was thoroughly entertained by his creations and his interactions with me. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1T6hqRZ9-lxZX2AfywGDPd5W0q6uXot28oP5Y-43YyX305B5NXleXBmP2WY-6f_3Rk7jmBYZq5uec-k3wrk2AAjthxpIxWNEoTl8AxnrBjmkOonc7NwLeFO5scIo4e9kX7mPXPKCI4XPD/s1600/_DSC9659.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1T6hqRZ9-lxZX2AfywGDPd5W0q6uXot28oP5Y-43YyX305B5NXleXBmP2WY-6f_3Rk7jmBYZq5uec-k3wrk2AAjthxpIxWNEoTl8AxnrBjmkOonc7NwLeFO5scIo4e9kX7mPXPKCI4XPD/s400/_DSC9659.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Chef Alessandro Persico)</td></tr>
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The evening meal started with ‘Ravioli di Barbabietola’ which was a beetroot ravioli stuffed with truffle goat cheese and served with a parsley salsa verde. This was my first time even hearing about a beetroot ravioli. Being a fan of beetroot I thoroughly enjoyed it as the goat cheese gave a very soothing balance of flavours and textures. The next appetizer was the ‘Anatra in salsa tonnata con cipolline brasate’. This was a duck confit salad with tonnata sauce with the salad being braised with pearl onion. The flavour was very distinct and full of joy but not being a great fan of duck felt the confit a bit over powering. The last of the appetizer was from the sea, the ‘rotolini di salmon affumicato con panna acida e caviale’, a smoked salmon stuffed with braised lettuce and topped with sour cream and caviar. Being a salmon lover, I couldn’t ask for a better combination of ingredients to savour the salmon.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiydotUR-KAlxwWD_LXM0tJCkh5sTjPF0yDqczZsrROPPIyYwWM-sTVqhT40NJCvRg2COQfmWbUcUuLvULhrI0Lp7V2HFWCnn74eEMd7EbJzVCyEA15fBSimHl5B8Pvvb3FXwDizbxOWNN8/s1600/_DSC9653.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiydotUR-KAlxwWD_LXM0tJCkh5sTjPF0yDqczZsrROPPIyYwWM-sTVqhT40NJCvRg2COQfmWbUcUuLvULhrI0Lp7V2HFWCnn74eEMd7EbJzVCyEA15fBSimHl5B8Pvvb3FXwDizbxOWNN8/s400/_DSC9653.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Ravioli di Barbabietola)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSLW4m-5T5LkTblegQs4GbATprOKYdAH1BrjAPPQYBvfTCNrwZbUleQWq-bcizTfGZXHnJA33aG0Okor9KiOsAAwWlG4jTvGG_Lf5nbPmBWR-mycNXc4cKK5BlrgvhGSRwsWUeOL4l3SYK/s1600/_DSC9654.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSLW4m-5T5LkTblegQs4GbATprOKYdAH1BrjAPPQYBvfTCNrwZbUleQWq-bcizTfGZXHnJA33aG0Okor9KiOsAAwWlG4jTvGG_Lf5nbPmBWR-mycNXc4cKK5BlrgvhGSRwsWUeOL4l3SYK/s400/_DSC9654.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Anatra in salsa tonnata con cipolline brasate)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp7-0bTataqIRX-9fCp8E73ZuB9gZXTyXtFQyhHrvRlMAxqI6mtRcko0pz5dVqJ6DTAzBc7hZxakWaSXsLLkiah2iHHApwpreoM5rtJZASSuimMkSmphbc2W5ZfXyYXGAJuZIk18CfWGDO/s1600/_DSC9657.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp7-0bTataqIRX-9fCp8E73ZuB9gZXTyXtFQyhHrvRlMAxqI6mtRcko0pz5dVqJ6DTAzBc7hZxakWaSXsLLkiah2iHHApwpreoM5rtJZASSuimMkSmphbc2W5ZfXyYXGAJuZIk18CfWGDO/s400/_DSC9657.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Rotolini di salmon affumicato con panna acida e caviale)</td></tr>
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With the appetizers done it was time now for some pastas and risottos. The first pasta that travelled to our table was the ‘Penne Integrali con tonno in salsa puttanesca’ which was a diet conscious diners delight. Some whole wheat penne tossed with a tuna puttanesca sauce and green capers, it provided a great balance of flavour to keep the palate kicking. This was followed by the ‘Risotto con salmone affumicato, zafferano e limone’, a simple looking smoked salmon risotto with saffron and lemon. This was truly delicious and takes a big rank in my all time favourite risottos. This is a definite must have if you visit them. To bring this course to an end was the ‘Linguini con aragosta e rucola’, a very fresh tasting pasta. This refreshed the entire palate once again preparing us for the main courses. The lobster combined with fresh tomatoes elevated this pasta and also sort of acted like a palate cleanser thanks to the arugula that was also present in the pasta.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU9RZShXjS-SPEUIMPCbvmvMVlQLJED3gha_2xpgU2fX0TyoDngSr9i8lAcz6A5sCY_U_QuaIQ9jh2_5KaPfuP1H2bl_mdhPEtIpKWT-C9TEUNpQdBEO9t6EzyEzf33TbphtOg5nYUAN9F/s1600/_DSC9669.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU9RZShXjS-SPEUIMPCbvmvMVlQLJED3gha_2xpgU2fX0TyoDngSr9i8lAcz6A5sCY_U_QuaIQ9jh2_5KaPfuP1H2bl_mdhPEtIpKWT-C9TEUNpQdBEO9t6EzyEzf33TbphtOg5nYUAN9F/s400/_DSC9669.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Penne Integrali con tonno in salsa puttanesca)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYiX4T4BV_Txu-JYOkETMSFJqUxmfK5eEPHB2qRVUFmSEa0uiqWB1O31on1pvHl8QFTFkYi1eZ0shflkKkmxxYYycb74nzO5906kZutg77FpD17cJwCaH4LIMqIXPJh7-9k1u86sb6Aw1W/s1600/_DSC9673.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYiX4T4BV_Txu-JYOkETMSFJqUxmfK5eEPHB2qRVUFmSEa0uiqWB1O31on1pvHl8QFTFkYi1eZ0shflkKkmxxYYycb74nzO5906kZutg77FpD17cJwCaH4LIMqIXPJh7-9k1u86sb6Aw1W/s400/_DSC9673.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Risotto con salmone affumicato, zafferano e limone)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Nfi-BHI91o2l_sxRWCbVsj8FwdCs8NSB-G8azQydYbPJGRAlbCU_WiyP4TBc-db4sJSBUrONQ2HZpp_Cwl7W0IO6rquuNAhnh3oUXJZ3JPwWuPEuP_WBvnPDCD4WaGXJc1Bw8egCQ6Pu/s1600/_DSC9675.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Nfi-BHI91o2l_sxRWCbVsj8FwdCs8NSB-G8azQydYbPJGRAlbCU_WiyP4TBc-db4sJSBUrONQ2HZpp_Cwl7W0IO6rquuNAhnh3oUXJZ3JPwWuPEuP_WBvnPDCD4WaGXJc1Bw8egCQ6Pu/s400/_DSC9675.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Linguini con aragosta e rucola)</td></tr>
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With the pastas and crunchy risottos done, we headed to the mains. The first mains to make to the table was the ‘Cannelloni di spinaci al forno’. The cannelloni was an oven baked spinach and ricotta stuffed cannelloni served over a bed of fresh tomato sauce. It was extremely cheesy and flavourful and along with the tomato sauce gelled well. This was followed by the ‘Tortino di patate e funghicon fonduta di caprino’ which was basically a mash potato flavoured with lemon and dished in the form of a basket loaded with grilled vegetables and forest mushroom. Although the mash was fantastic, felt the dish was slightly dull in comparison to the overall fare. Next up was probably my favourite mains of the evening, the ‘Scaloppine di pollo piccata’. This was an eggs chicken scaloppini with lemon caper sauce and some root vegetables. What made this dish fantastic was the lemon caper sauce over the perfectly baked chicken slices. Yumm!!! </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipNBAddUIZ81sY_w9ZETlzCJI6lgDIV_-Sl_SnBY_P9ZcYqg85es5-UgZrkyJxunv5EFqzZd4T7rehyRZX6XE_u_19PAkd_tJMrP5eGQ_67Jssunma5XqiU7qcUKsvTl5kkkj2UVli2hhW/s1600/_DSC9667.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipNBAddUIZ81sY_w9ZETlzCJI6lgDIV_-Sl_SnBY_P9ZcYqg85es5-UgZrkyJxunv5EFqzZd4T7rehyRZX6XE_u_19PAkd_tJMrP5eGQ_67Jssunma5XqiU7qcUKsvTl5kkkj2UVli2hhW/s400/_DSC9667.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Cannelloni di spinaci al forno)</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDRIOSjjb9GNiJxT-OaXqRGzdHzTn1Aq1dWIbm23NkZsz6HFEHmicY8eYwwpyuw1AI4L_PFNwpnWWnhVcFaIjrfVsHo2oTtY2cSjRcVykJ_ATAXWY05EM01IkttGsYxj_jA4j4VKwPeekF/s1600/_DSC9658.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDRIOSjjb9GNiJxT-OaXqRGzdHzTn1Aq1dWIbm23NkZsz6HFEHmicY8eYwwpyuw1AI4L_PFNwpnWWnhVcFaIjrfVsHo2oTtY2cSjRcVykJ_ATAXWY05EM01IkttGsYxj_jA4j4VKwPeekF/s400/_DSC9658.jpg" width="400" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhweRA8VYKyfiGd_QeOgoithnjbHqli2KXPSondNh7gllMAjLKlXhPU0fnNbL9Gtzhka84iycq6yzD2RYJTV-tiHP9JSEuaO0FJugiryVoyiiLBFSh_RfIY7NE4AIfp15Uj8ltD3uVyu87a/s1600/_DSC9678.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhweRA8VYKyfiGd_QeOgoithnjbHqli2KXPSondNh7gllMAjLKlXhPU0fnNbL9Gtzhka84iycq6yzD2RYJTV-tiHP9JSEuaO0FJugiryVoyiiLBFSh_RfIY7NE4AIfp15Uj8ltD3uVyu87a/s400/_DSC9678.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Scaloppine di pollo piccata)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF93Iq0tx6j_Hp0o6x81GrfALziOp11lKMfFV7PAVcV9Jei8cya4UT1VHK_hM9eIUWpgSUCJRYoXkXRC25eIZAznADfXOnyaJv16TpOzzY3YHJsiUEAB2SOvOcfDmVthN4fz6a2yaZQsCS/s1600/_DSC9680.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF93Iq0tx6j_Hp0o6x81GrfALziOp11lKMfFV7PAVcV9Jei8cya4UT1VHK_hM9eIUWpgSUCJRYoXkXRC25eIZAznADfXOnyaJv16TpOzzY3YHJsiUEAB2SOvOcfDmVthN4fz6a2yaZQsCS/s400/_DSC9680.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Tortino di patate e funghicon fonduta di caprino)</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinBs1X1PVp6vqlpsZBEwlld_g54_KszF4M980U25NQSG5fjCqhT5jKXMxUJDPEHwVBN0hkC-wA9BPWWaQy2mxZVPRc9oRLAHRPOlDX80MwSsggXQklOS1Ecd90dMjjkn418cyfM0ueERij/s1600/_DSC9677.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinBs1X1PVp6vqlpsZBEwlld_g54_KszF4M980U25NQSG5fjCqhT5jKXMxUJDPEHwVBN0hkC-wA9BPWWaQy2mxZVPRc9oRLAHRPOlDX80MwSsggXQklOS1Ecd90dMjjkn418cyfM0ueERij/s400/_DSC9677.jpg" width="400" /></a></div>
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Next had to be the final course of the evening, the mighty desserts. We were served with two desserts with the first being ‘Zabbaoine con composta di fragole e Meringa soffice’ which is basically a champagne sabayon with strawberry compote topped with a soft meringue. Although the sabayon was perfectly dressed I personally felt the dessert to be a bit on the sweeter side. On the other hand, the second dessert was a clear winner with chocolate aficionados. It was a ‘Coppa Caprese’ which in simpler terms is a chocolate brawny sandwiched between layers of vanilla ice cream and a creamy chocolate ganache. To add a bit of crunch we had some chocolate tuiles. This dessert was truly divine and I kept nom-noming so much that I couldn’t believe that my portion was over even before I could realize it. But the ecstasy it left on my taste buds kept me recollecting it all through the night. Was a fantastic dessert. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0bGXLCgigdR3i_ErEJ5W5_-UNRRGvheEsmPR6di5obro7GwqvP5ds1XMtPCxods1pXW0lovDooHVxbnW3jP1745YrRfL-PKCkGu0iOaRfL-_5sRKSLBRaO8R9i9K1d75Mmg8_kagXML48/s1600/_DSC9684.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0bGXLCgigdR3i_ErEJ5W5_-UNRRGvheEsmPR6di5obro7GwqvP5ds1XMtPCxods1pXW0lovDooHVxbnW3jP1745YrRfL-PKCkGu0iOaRfL-_5sRKSLBRaO8R9i9K1d75Mmg8_kagXML48/s400/_DSC9684.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Zabbaoine con composta di fragole e Meringa soffice)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbxWex2YbXS60BYhpR87SIQ94WpOxNTLrWajWqVs_RilLdBUhOUNX3adwu0JzRbANOFNn-NiDJjQBX2fmVjC5C2ahXVjeph9qPmbGqvv9RaCvU6XKyfgLF1clnXLaKLuHUC3mXrqWTYnSa/s1600/_DSC9688.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbxWex2YbXS60BYhpR87SIQ94WpOxNTLrWajWqVs_RilLdBUhOUNX3adwu0JzRbANOFNn-NiDJjQBX2fmVjC5C2ahXVjeph9qPmbGqvv9RaCvU6XKyfgLF1clnXLaKLuHUC3mXrqWTYnSa/s400/_DSC9688.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Coppa Caprese)</td></tr>
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Price:</div>
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Being a limited time fare, this special Italian Fair menu by Chef Alessandro also comes paired with a unique wine for each course resulting in the course being relished in its true essence. This special menu should cost about Rs. 4,500 – 5,500 for two depending on the dishes being selected from the special menu. This is a limited time fest and is available till the 20th of March. So head there quick if you would like to savour the same.</div>
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Location:</div>
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Focaccia is located at Lobby level at Hyatt Regency Chennai. Located on the main arterial road of Chennai, Anna Salai, it is quite easily accessible from all corners of the city. I would strongly recommend a reservation so as to not be disappointed.</div>
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Anonymoushttp://www.blogger.com/profile/04646787452994163812noreply@blogger.com8tag:blogger.com,1999:blog-6992990865329430987.post-34915070492767450312016-03-11T19:27:00.000+05:302016-03-13T19:29:27.711+05:30Special Chocolate Sunday Brunch - The Flying Elephant @ Park Hyatt Chennai, Guindy<div dir="ltr" style="text-align: left;" trbidi="on">
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I’m sure most of us associate chocolate with our childhood memories. The first thing that may come to us would be the chocolate bar which used to be divine to us and even today can bring back old memories. Personally, I’m a big cocoa lover and a dessert without cocoa in some form or the other never completes a meal for me. If this is the case, imagine a brunch completely themed around chocolates. When I came to know about this special Chocolate brunch, I was ecstatic. Couldn’t wait for the Sunday to come by. </div>
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As part of a special promotion, Park Hyatt Chennai and Cocoatrait joined hands together for the first time to bring a complete Chocolate Sunday Brunch. If your guessing how, don’t be amused. The brunch had elements of chocolate across all courses. And the chocolates were paired precisely to the menu that was crafted. The brains behind this Special Chocolate Sunday Brunch were Chef Greg & Chef Vamsi from Park Hyatt Chennai and Nitin from Cocoatrait. </div>
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<b>Place:</b></div>
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The Flying Elephant @ Park Hyatt Chennai – Guindy</div>
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The Flying Elephant has been making waves ever since they opened 3 years ago. In fact, even before they opened, it was one of the most anticipated restaurants as it’s the only multi levelled themed restaurants currently in Chennai with the entire restaurant spread across five different levels each offering its own comfort space. Needless to say, the doors never close as after dinner service on weekend nights, it transforms into the most happening place in Chennai.</div>
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<b>Ambiance:</b></div>
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The restaurant itself looks very spacious and accommodating thanks to the multi-level seating that it has to offer. Be it next to the kitchen or overlooking the pond or on the balcony or if you prefer a quite space then the top level is your ideal space. Being a Sunday brunch, the restaurant had its own share of entertainment in the form of all staffs dancing periodically along with some fun for the kids with cartoon characters and a Balloon artist keeping them busy. With loads of natural light flowing into the restaurant it was a great place to be on a lazy Sunday. Also the brunch at Flying Elephant is quite unique as most of the dishes are ordered to your table with a hand full of them spread across counters where you can pick them up. This ensures that the food served is always at the right temperature.</div>
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<b>Food:</b></div>
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The brunch started with soup which was called ‘Sopa De Abobora E Coco’. Yes, a very long name indeed so much that made a note of it as its too much to remember. It’s a butternut squash & coconut soup topped with some pumpkin seeds and coconut cream cilantro. Are you wondering where the chocolate? The entire soup was garnished with an Award winning pure Ecuadorian Lemon grass chocolate. The soup was just extra ordinary with the flavours of the lemon grass chocolate accentuating a good soup to and awesome one. The soup was followed by some sushi of salmon, prawns and crabs.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8AP2XSBOuhTLKrPVaM_ocSSL2RfBkiuzTOl9u4uoxdX_wsklyIiw_I-dMPPeQZZQY70EhYDB3ajKoM6fcsfbwpzEB0J1FgI42wCfcshFNQ793S7cu_2oUDYLjHO4-H-rZdAXZQYChAygS/s1600/_DSC9570.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8AP2XSBOuhTLKrPVaM_ocSSL2RfBkiuzTOl9u4uoxdX_wsklyIiw_I-dMPPeQZZQY70EhYDB3ajKoM6fcsfbwpzEB0J1FgI42wCfcshFNQ793S7cu_2oUDYLjHO4-H-rZdAXZQYChAygS/s400/_DSC9570.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Different Chocolate based Mocktails)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijsCllO_nxJzPsUR16nTgV157oZm-VgA7yn_Yr9Bsj2Fb0gvOx9WOp5KJ57Jj8cfIK57aPn_UOBj6FSHpEC8aUM4kVPmI2GlTRs8rqMOlWMkc7qyjhVivgSdJnMb-hCI-FdmaYvEbqqKW6/s1600/_DSC9552.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijsCllO_nxJzPsUR16nTgV157oZm-VgA7yn_Yr9Bsj2Fb0gvOx9WOp5KJ57Jj8cfIK57aPn_UOBj6FSHpEC8aUM4kVPmI2GlTRs8rqMOlWMkc7qyjhVivgSdJnMb-hCI-FdmaYvEbqqKW6/s400/_DSC9552.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Sushi)</td></tr>
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Next up was another chocolate speciality dish from the charcoal grills section. We were served with a ‘Grilled Polenta Cheese Cake’ which was made using Ghana Dark Chocolate and served with a cute little pomegranate salad and a honey balsamic reduction. The polenta which we are used to seeing in its natural colour gave a very unique appearance in the chocolate form and had a good texture as we sliced into it. However, it was a good dish it failed to wow me. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif4AgXrcnAp6CxyaWR7UrhuF5CHLITr2O1mT9uJsoRRs7cBPKj9DLw_z3u5YpImZED4NjUeBFRFUSttzuDOF67p193-xTo-xmnQMBEgsrYC8nGXah30CIDI7npo8f7lrSJ8tX7ueYOzIP6/s1600/_DSC9564.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif4AgXrcnAp6CxyaWR7UrhuF5CHLITr2O1mT9uJsoRRs7cBPKj9DLw_z3u5YpImZED4NjUeBFRFUSttzuDOF67p193-xTo-xmnQMBEgsrYC8nGXah30CIDI7npo8f7lrSJ8tX7ueYOzIP6/s400/_DSC9564.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Grilled Polenta Cheese Cake)</td></tr>
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When I proceeded with the menu, I was lit up like a flood light as the next dish that I ordered was the dish I’ve been curiously waiting to savour ever since I sat at the table. And guys don’t be shocked for the dish I was waiting for was none other than the ‘Madagascar Dark Chocolate Paneer Tikka’. Paneer and Chocolate, two of my favourite ingredients paired in a single dish, what more could I ask for. The traditional paneer tikka was stuffed with a chocolate filling made of 70% Madagascar Dark Chocolate. One word to describe this creation was heavenly. I couldn’t get over it that I ordered for several repeats. It was just too good to describe. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp_57NnCCRgA3K1sfM76NAKsdnaSPIyJxlQRH_evtF6LVizUVjGHROcrkpR01rplB9Q8RAi5bnmv2tRlWWeiDnjBGyJtuKzpzAxWD4-aW8wc-6kSiWNwIIWtSe_BlV0bpNM6In1g3yL2kY/s1600/_DSC9562.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp_57NnCCRgA3K1sfM76NAKsdnaSPIyJxlQRH_evtF6LVizUVjGHROcrkpR01rplB9Q8RAi5bnmv2tRlWWeiDnjBGyJtuKzpzAxWD4-aW8wc-6kSiWNwIIWtSe_BlV0bpNM6In1g3yL2kY/s400/_DSC9562.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Chocolate Paneer Tikka)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioHmnPwz3Matvp6_KuOijqhzrU5rA2nbub_LYeUcrfjLpCX9ITgneMy6p5xS0tltVlIgIIYEaDIeEB0sKW5zuKhYcfnu6k2e2XhvgCtL9U_jAXkgNClbkRobaSNoEl0qXRQN6lbjh2yr0i/s1600/_DSC9560.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioHmnPwz3Matvp6_KuOijqhzrU5rA2nbub_LYeUcrfjLpCX9ITgneMy6p5xS0tltVlIgIIYEaDIeEB0sKW5zuKhYcfnu6k2e2XhvgCtL9U_jAXkgNClbkRobaSNoEl0qXRQN6lbjh2yr0i/s400/_DSC9560.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Chocolate Paneer Tikka)</td></tr>
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Once I finally decided to proceed to the next dish on the menu, I couldn’t be happier for it was another favourite use of chocolate in a savoury dish. It was a ‘Chicken Pizza topped with 88% Gold Colombian Chocolate’. Truly outstanding medley of ingredients. Another of my favourite of the day so far. To go along with the pizza, we had also ordered for another speciality dish of the brunch, a chocolate flavoured risotto. The risotto was a ‘Cauliflower & Vanilla Bean Risotto’ with 100% Gold Venezuela Chocolate. The Risotto was fabulous too with the right ratio of ingredients and brilliantly topped with some mint oil and hazelnut to elevate our senses. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzRRAI1BZXONHoLOOYthkgqNadUWC6Zdz9HL6T2ikTF_l_waps1Pftvp_9wySahuqnDbyErQcb97u-qlLab8d5fGvEFU2znLoQJSMrpyzAKJetrLtfLNGh_7ytklxQcOyIAdZ25-_1hGUf/s1600/_DSC9556.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzRRAI1BZXONHoLOOYthkgqNadUWC6Zdz9HL6T2ikTF_l_waps1Pftvp_9wySahuqnDbyErQcb97u-qlLab8d5fGvEFU2znLoQJSMrpyzAKJetrLtfLNGh_7ytklxQcOyIAdZ25-_1hGUf/s400/_DSC9556.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Chicken Pizza with Chocolate)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIS7_BbVuCE7W-2kFWKjT-_cy5B4Jd-8CuZgp7FxPlk7gHCiWQxRmD-hZHqMpGgxwThhr1TxPm8yUR3MnXsovd_RIkWt15834uLUq9GnYcy0aodY1UQGbK7pdcGMBLWeifJuMTnosxFwmL/s1600/_DSC9566.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIS7_BbVuCE7W-2kFWKjT-_cy5B4Jd-8CuZgp7FxPlk7gHCiWQxRmD-hZHqMpGgxwThhr1TxPm8yUR3MnXsovd_RIkWt15834uLUq9GnYcy0aodY1UQGbK7pdcGMBLWeifJuMTnosxFwmL/s400/_DSC9566.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Cauliflower & Vanilla Bean Risotto)</td></tr>
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Stuffed with all the chocolate inspired dishes, decided to just savour a few others from the menu. The Tenderloin steak is mention-worthy mainly due to the perfect way it was grilled so was the rotisserie chicken which was again grilled to perfection with the chicken retaining all the flavours within it. Skipped most of the other dishes as I wanted to head to my favourite section, the DESSERTS. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHhlEWXevK2a_wASr_Gw0zxXCD64wx1c9Ht-mAbPcIIm0dxp2je7NUAbvp9J1i7kVBH3J8SsF_OZBgl5dXGLFAQjHUHvV2YE4qbz4rb5KGlu24Nv-g8A1-09uoMMoWDEgHTMliWG2lJZ2A/s1600/_DSC9572.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHhlEWXevK2a_wASr_Gw0zxXCD64wx1c9Ht-mAbPcIIm0dxp2je7NUAbvp9J1i7kVBH3J8SsF_OZBgl5dXGLFAQjHUHvV2YE4qbz4rb5KGlu24Nv-g8A1-09uoMMoWDEgHTMliWG2lJZ2A/s400/_DSC9572.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Cheese section)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhfIciuJ5oLxT90g2LaIMK8ytYXimq9UnehlCiqqGAxUseeyxgY_NM-sEpuXBvGF4M8hpDLV2NM5dZbKsbFxvDC_m1oquG03EFYN_kWQSDiWsDAhDXkDgjncoNATPZBMkT3M6bWf7kjlQg/s1600/_DSC9575.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhfIciuJ5oLxT90g2LaIMK8ytYXimq9UnehlCiqqGAxUseeyxgY_NM-sEpuXBvGF4M8hpDLV2NM5dZbKsbFxvDC_m1oquG03EFYN_kWQSDiWsDAhDXkDgjncoNATPZBMkT3M6bWf7kjlQg/s400/_DSC9575.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Rotisserie section)<span style="text-align: left;"> </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5v5WZJ8qFefjiVEPx8fs-FmYrFgZRqI1rK_lgmk7cdW0AkO4Jd1ZLg7U_yb5b4kQrbleRQEEodXLNKnFpEjEqI5oZRmMxA6d6dSuigUD_3bE4c_-B5qmLBykcDluyPWmrqY9TvNKlQ5Xc/s1600/_DSC9597.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5v5WZJ8qFefjiVEPx8fs-FmYrFgZRqI1rK_lgmk7cdW0AkO4Jd1ZLg7U_yb5b4kQrbleRQEEodXLNKnFpEjEqI5oZRmMxA6d6dSuigUD_3bE4c_-B5qmLBykcDluyPWmrqY9TvNKlQ5Xc/s400/_DSC9597.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Chicken all set up)</td></tr>
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How can one miss desserts on a brunch that is completely themed around chocolate. The dessert counter felt like a wonderland for me. The amazing array of chocolate based desserts was fantabulous. The majority of the dishes were based on chocolate barring a few for the minority non-chocolate lovers. The desserts that wowed me were the ‘Silk Log’ made using 70% Madagascar chocolates and the ‘Mocha Macaroons’. A special word of mention for the Mocha Macaroon as this was the closest in all aspects to those that are from Ladurée, which is world renowned for being the best Macaroon in the world. The other desserts that were also equally good were the ‘Chocolate Rasamalai’, a ‘Chocolate Fondant’ made using Italy 66% Prendine and the ‘Banoffee Pie’.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgby7WZ8lzt-8FY7AuCzgUmb8pf1OtHsXA4X5l_M3GAJj9DFLV0DY6PwSfIW7do9qUHYIgvBerde9qsjQNpcQMEvxJc4CEpiucEJLTzbhf07C73ag9wslX7suzg4ntClFNBnfneJSiaVcSk/s1600/_DSC9583.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgby7WZ8lzt-8FY7AuCzgUmb8pf1OtHsXA4X5l_M3GAJj9DFLV0DY6PwSfIW7do9qUHYIgvBerde9qsjQNpcQMEvxJc4CEpiucEJLTzbhf07C73ag9wslX7suzg4ntClFNBnfneJSiaVcSk/s400/_DSC9583.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Chocolate Silk Log)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqIxQXLyDzDpcm1dkQPQ2cuCOD55NqPvUsY-hk0PFyUhrfpUSLVGMftSJoAjcDEIi8j4yAvrNJXQwksc4BlwyUBRsBQJg3gjQbwPe4W8vJOwx7y3P8BwHedSFpZgUIVzAN9Sv5uCcNTN9f/s1600/_DSC9596.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqIxQXLyDzDpcm1dkQPQ2cuCOD55NqPvUsY-hk0PFyUhrfpUSLVGMftSJoAjcDEIi8j4yAvrNJXQwksc4BlwyUBRsBQJg3gjQbwPe4W8vJOwx7y3P8BwHedSFpZgUIVzAN9Sv5uCcNTN9f/s400/_DSC9596.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Mocha Macaroons)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE4NDpRoHKa9iORRjY0Tbs3-83ygDKKBGZeK8SEV7wbMtQeTJpM8AhTDxtZHmXJlXOLvn2BzTAk_Za5i8_2Y_Ka_Ol5DSP9b6zNfcv8tio3LXFl5H4uw7Ak24J7PpMOKEftv8OvAGw06Z4/s1600/_DSC9578.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE4NDpRoHKa9iORRjY0Tbs3-83ygDKKBGZeK8SEV7wbMtQeTJpM8AhTDxtZHmXJlXOLvn2BzTAk_Za5i8_2Y_Ka_Ol5DSP9b6zNfcv8tio3LXFl5H4uw7Ak24J7PpMOKEftv8OvAGw06Z4/s400/_DSC9578.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Chocolate cake with Sea Salt)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzuuI34DD6imdbFyYOBJPnPVvBTG6gikNqZi4bUcbsgXG8vLgoko41eUU_GEzpL5hwsSD5fXPgD-BihA2lAprAaoMJOQhSlt38jUmUisj-hjTbAAaIdmsa4pkrUfQlP89_6MtIRBD5a1Ck/s1600/_DSC9581.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzuuI34DD6imdbFyYOBJPnPVvBTG6gikNqZi4bUcbsgXG8vLgoko41eUU_GEzpL5hwsSD5fXPgD-BihA2lAprAaoMJOQhSlt38jUmUisj-hjTbAAaIdmsa4pkrUfQlP89_6MtIRBD5a1Ck/s400/_DSC9581.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Chocolate cake with Sea Salt)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWRfABfeeevZl5mQTaQ4N8jvjDXa06h2pQq-E1mAGyb-4yT9F5YkOPEoWG1_esNW1BULvhIQ_XHbBBs3QX9vBM2pmUXaBIKQ6gUHjpoZT43Tp-0f4097lYjFXJfmUw4tM6QVVT8g_yGwf3/s1600/_DSC9587.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWRfABfeeevZl5mQTaQ4N8jvjDXa06h2pQq-E1mAGyb-4yT9F5YkOPEoWG1_esNW1BULvhIQ_XHbBBs3QX9vBM2pmUXaBIKQ6gUHjpoZT43Tp-0f4097lYjFXJfmUw4tM6QVVT8g_yGwf3/s400/_DSC9587.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Chocolate Rasamalai)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsCMkgHlaDQLf8v4mPziwphQrGDEHWU59bOIzvOP35HTePtJSzayYfMdknDoId9VVS07BLiDjaGsH4NAthVHKdl6x_lW9io-2VbpAoxbAWCLfNO9xRZyZqpFDfUXmPcDilke-uUoLzB8tD/s1600/_DSC9594.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsCMkgHlaDQLf8v4mPziwphQrGDEHWU59bOIzvOP35HTePtJSzayYfMdknDoId9VVS07BLiDjaGsH4NAthVHKdl6x_lW9io-2VbpAoxbAWCLfNO9xRZyZqpFDfUXmPcDilke-uUoLzB8tD/s400/_DSC9594.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Banoffee Pie)</td></tr>
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<b>Price:</b></div>
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The Non-Alcoholic Sunday brunch is priced at Rs. 2295 plus taxes with options for both alcohol and champagne also available at an additional cost.</div>
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<b>Location:</b></div>
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The Flying Elephant is located at Park Hyatt Chennai in Guindy adjacent to the Raj Bhavan. I would strongly recommend a reservation for meals on weekends.</div>
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To be updated on my latest reviews, do subscribe to the feed by leaving your email address in the subscribe section on the top right hand side of this post. If this article interested you, please share it so others may be interested and benefited too!!! For quick reviews, ratings and yummylicious images, follow me on Instagram at <a href="https://instagram.com/fazilbadrudeen/" target="_blank">@FoodInChennai</a>. Request you to also visit our Facebook page <a href="http://www.facebook.com/foodinchennai" target="_blank">Food In Chennai - Facebook</a> and share the page with a Like amongst your friends and also follow us on our twitter handle at <a href="http://www.twitter.com/foodinchennai" target="_blank">@FoodInChennai</a>. You can also follow us on Google Plus at <a href="https://plus.google.com/u/0/b/114804117231659370200/114804117231659370200/about/p/pub" target="_blank">Food in Chennai-GooglePlus</a>. Please also feel free to g+1 this post so others may be benefited too. </div>
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Anonymoushttp://www.blogger.com/profile/04646787452994163812noreply@blogger.com8tag:blogger.com,1999:blog-6992990865329430987.post-35073277551586234252016-01-19T17:30:00.000+05:302016-01-20T00:22:30.672+05:30Upper Deck @ Vivanta by Taj Fisherman's Cove, East Coast Road<div dir="ltr" style="text-align: left;" trbidi="on">
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As the New Year dawned over Chennai, the food scene too seemed to be dawning with a fresh lease of life. With loads of new restaurants opening up and existing restaurants getting re-launched, 2016 sure seems to be a year to look forward for foodies in Chennai. With my blog turning a little more than 3 years old, I think the time to give a new style and format to my reviews has become inevitable. And here it begins!!!</div>
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<b>Place:</b></div>
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Upper Deck @ Vivanta by Taj Fisherman’s Cove – East Coast Road</div>
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Fisherman’s Cove has always been the go-to resort on East Coast Road aka ECR for Chennaities need of a romantic getaway closer to the city. Having been a regular patron with my first visit dating back to the late 90’s, I’ve always been in awe of the setting of the resort per se. In fact, Upper Deck, one of the restaurant in this property has been consistently ranked as one of the most romantic restaurants in India and when I was informed that this very restaurant has had a makeover, it definitely was time to visit. </div>
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<b>Ambiance:</b></div>
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Upper Deck is a signature restaurant of Fisherman’s Cove and is situated at a secluded section of the resort right at the doorsteps of the tantalizing private beach that the resort sits on. With tables set amongst the beach rocks, this is the only restaurant in Chennai that can provide such an ambiance. With a few tables accompanying the beach rocks, a few others are set within a huge gazebo set up on a wooden deck floor throwing in a rustic feeling to the entire place. This restaurant definitely scores top scores in my list of romantic places to dine at.</div>
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<b>Food:</b></div>
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The makeover was not just with the ambiance but with the menu as well. The menu has been refined and given a distinct classic European touch with dishes being as original as achievable. The evening started with a great ‘French Onion Soup’, that had all the classic flavours that one would attribute to the original version available in the bistros of Paris. However, I felt that it missed the rustic look an original soup brings with cheese bubbling all over and dripping along the soup bowl. But this is completely understandable as the current setting of the restaurant was not a bistro and they had some strict presentation protocols to follow. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhubwf-GfxKtWG1fre4z-_Vpmg201FF0qZ732l4PveLxQx1k0vcf8qBw7khMuSF2oA9C8DkzQsFOPdyLtKOYhWqEMs2m89kd0zNR7tixegRrcr7VHcWHE30myALXZkbv3X7pRW1o2crN1_W/s1600/_DSC9188.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhubwf-GfxKtWG1fre4z-_Vpmg201FF0qZ732l4PveLxQx1k0vcf8qBw7khMuSF2oA9C8DkzQsFOPdyLtKOYhWqEMs2m89kd0zNR7tixegRrcr7VHcWHE30myALXZkbv3X7pRW1o2crN1_W/s400/_DSC9188.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(French Onion Soup)</td></tr>
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The soup was followed by the ‘Roasted Beet Salad’. Off late I’ve been developing a major liking for roasted beet and this was no exception. Along with some arugula leaves, candied pecan and feta, the salad was yum thanks to the flavourful raspberry vinaigrette that elevated the salad. With the soup and salad done, we moved on to the entrees. First up was the ‘Chicken Liver Pate’. Although not a big fan of offal meat, I gave it a go. The liver pate was accentuated thanks to the apple chutney and onion compote that accompanied it. I layered them on the walnut bread and had a bite. The offal did hit me back but the accompaniments were top notch. I’m sure offal lovers will definitely love this dish. The other dish that I took a bite of was the ‘Salad Nicoise’. It was a simple salad with seared yellow fin tuna, boiled egg, cherry tomatoes and some greens.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAtJYQxyxUh93ZrkPEht0EXMKSZ391TRCfKIJruxG9azmTeH0ofzuuRaGCNe6I-bxLz-5IvsIRWiX09lJtJINaeNRE8DNpHhU_KTH_TRJJnf7D9Dc6Nngx8F9Z-bD0refDFTyCOvIB03gg/s1600/_DSC9198.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAtJYQxyxUh93ZrkPEht0EXMKSZ391TRCfKIJruxG9azmTeH0ofzuuRaGCNe6I-bxLz-5IvsIRWiX09lJtJINaeNRE8DNpHhU_KTH_TRJJnf7D9Dc6Nngx8F9Z-bD0refDFTyCOvIB03gg/s400/_DSC9198.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Roasted Beet Salad)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3lycWU49WdSFbgMc_DAYX9H5ClfMR4Ysv9ne4JfSrRRrs3bmo63GtE_o6iGjxJB5MV49pDd3QAoHS-SX7Cz5BrOtxEKUGZ0ACoGQu78QId7RjI9GIhZFhchPsNmuw9CHnwnxDVuv6KAfA/s1600/_DSC9204.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3lycWU49WdSFbgMc_DAYX9H5ClfMR4Ysv9ne4JfSrRRrs3bmo63GtE_o6iGjxJB5MV49pDd3QAoHS-SX7Cz5BrOtxEKUGZ0ACoGQu78QId7RjI9GIhZFhchPsNmuw9CHnwnxDVuv6KAfA/s400/_DSC9204.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Chicken Liver Pate)</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVD3-1T_zIek5j1GA3KMMbn-pcPj27BTdh-4r92X-15nPGeLuaQU7V8PF8ZYkp_JwB6OSebxH1Hns65ns7P9TaODQNPvVvuSGZfMCGi8GvDdQ9DN8bOb1OoLTQbrW9a_3Ay_KB7ii8RuTj/s1600/_DSC9213.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVD3-1T_zIek5j1GA3KMMbn-pcPj27BTdh-4r92X-15nPGeLuaQU7V8PF8ZYkp_JwB6OSebxH1Hns65ns7P9TaODQNPvVvuSGZfMCGi8GvDdQ9DN8bOb1OoLTQbrW9a_3Ay_KB7ii8RuTj/s400/_DSC9213.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Salad Nicoise)</td></tr>
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The next up was out rightly the best dish of the evening according to me.<span class="Apple-tab-span" style="white-space: pre;"> </span>If a vegetarian dish can earn this repute with me, then I’m sure you can imagine how much of an influence it must have had on me. To be honest, it was the best savoury tart I’d ever savoured in all of my food journey. The ‘Leek Tart with Goat Cheese’ was divine. A simple dish with goat cheese, walnut, leek filling and topped with parsley could be ever so delectable was just not imaginable. This of course is until you bite into the tart crust. Please please do me a favour and go savour this dish. I can’t do justice to it by writing as nothing can replicate even closely my feeling towards the tart.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1W6l3sjbtYuztUvZROL4Wrr3hVHuG9SfBu2fAb_5C5BgX0_SmqhmNfpbZGLNOdi-S7A87S5rc2S3Ec1Kx8jbaphNtDVuA2dcopfhl4eXchmAHoTbeR0iAnrCwFQlFXe8EczHEQv3BnHQf/s1600/_DSC9185.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1W6l3sjbtYuztUvZROL4Wrr3hVHuG9SfBu2fAb_5C5BgX0_SmqhmNfpbZGLNOdi-S7A87S5rc2S3Ec1Kx8jbaphNtDVuA2dcopfhl4eXchmAHoTbeR0iAnrCwFQlFXe8EczHEQv3BnHQf/s400/_DSC9185.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Leek Tart with Goat Cheese)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHriA5zwdw3kJXTHC-rqklLq_HLqDqJIAtgtj1nXGPeW4PBMfsS66bdlVrr9gMhJuNmXmAqCuWGxoHSe_8yPfkFsMPnP4gaSOVyN1bXjOp0Xy0ZoD9nSOocSlQPOxc_Ucp2NLNAgGTEexT/s1600/_DSC9187.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHriA5zwdw3kJXTHC-rqklLq_HLqDqJIAtgtj1nXGPeW4PBMfsS66bdlVrr9gMhJuNmXmAqCuWGxoHSe_8yPfkFsMPnP4gaSOVyN1bXjOp0Xy0ZoD9nSOocSlQPOxc_Ucp2NLNAgGTEexT/s400/_DSC9187.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Leek Tart with Goat Cheese)</td></tr>
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For the mains, we started with a portion of the ‘Giant Shrimp Grilled with Sea Salt’, a dish that went hand in hand with the ambiance of the place. The shrimp was grilled to perfection and loaded with flavour. In fact, it was a delight to remove the meat from the open shell without damaging it. The Fettuccini was a perfect accompaniment to the shrimp which by itself was grilled using the basic of ingredients retaining the actual flavour of the meat. However, my only nit-pick would be that the meat was a bit cold when I bit into it. The next up was the ‘Wild Mushroom Risotto’. Risotto in general are a very complex dish to make as they can turn from hero to zero in a matter of few seconds. The risotto here was bit of a mixed bag. The flavours were strong with the sauce being spot on. But an important measure of a good risotto is the crunchiness of the rice. I felt this is to be completely missing. Nevertheless, the dish was close to authentic on the flavour front. The other dish that was presented was the ‘Polenta Skewers’. I just had a few bites and was a bit confused with the flavours so decided to skip it and head to my favourite part of all meals.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIbfSh-8c1bEMV1kemWe-1mwkoI57Qg1HRB7yj1HJJz86w1-3IeV2uBRi4R6yX3dU31hxZ_HuQK0Lvd69FhJ3gKpk2nskwY-vW-5oefZd2iBS-4FG7pFPOssSGxkg8cq2K7BLjIuVGr0B2/s1600/_DSC9192.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIbfSh-8c1bEMV1kemWe-1mwkoI57Qg1HRB7yj1HJJz86w1-3IeV2uBRi4R6yX3dU31hxZ_HuQK0Lvd69FhJ3gKpk2nskwY-vW-5oefZd2iBS-4FG7pFPOssSGxkg8cq2K7BLjIuVGr0B2/s400/_DSC9192.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Giant Grilled Shrimp with Sea Salt)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibsHpod26HbRhhYx1aTInnHiaI7jBwmVe9iDMkMuj56ukgqbVYTDOJrgmwi2-HIp5FV_iv1GHhfLMrlmZ4NyY4Q7U_GZLresEEWDw8FR-1lw1s8fDA0XfpxY_n-Cl3ee_HLQ98OYsfe2Z1/s1600/_DSC9201.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibsHpod26HbRhhYx1aTInnHiaI7jBwmVe9iDMkMuj56ukgqbVYTDOJrgmwi2-HIp5FV_iv1GHhfLMrlmZ4NyY4Q7U_GZLresEEWDw8FR-1lw1s8fDA0XfpxY_n-Cl3ee_HLQ98OYsfe2Z1/s400/_DSC9201.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Wild Mushroom Risotto)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvxX9QCcNbJAnHL22Vju1VO1SzzGnkWEcTqDMMhKQ_8MQruiqemhy5t1LFKo4zYz13E8tK4oYh2REmvDSL0lWIG3kgeJiO2D3Oth748yQmLOgow6W5XlNtUT-u-k-WKN_Bl1JG4D7dP9y/s1600/_DSC9206.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvxX9QCcNbJAnHL22Vju1VO1SzzGnkWEcTqDMMhKQ_8MQruiqemhy5t1LFKo4zYz13E8tK4oYh2REmvDSL0lWIG3kgeJiO2D3Oth748yQmLOgow6W5XlNtUT-u-k-WKN_Bl1JG4D7dP9y/s400/_DSC9206.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Polenta Skewers)</td></tr>
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With the entrees and mains setting such high standards, I just couldn’t wait to savour the desserts. The first dessert to present itself was the mighty ‘Tiramisu’. Dished up in a nice glass and topped with a lady finger, the expectations were super high till the first mouthful hit the palate. It only had faint traces of coffee as well as lady finger biscuits. Though not disappointed as the main components were available only in traces, I enjoyed the dessert on a whole as it had the right balance of sweetness and texture that made it a great dessert but definitely not a great Tiramisu. The next up was the ‘Apple Tart’. After experiencing the earlier savoury tart, I just couldn’t wait to savour this. However, the tart wasn’t as awesome as the savoury one but it didn’t disappoint as well. I felt the tart to be a little crumbly as compared to the savoury tart while the filling was apt. Not that the desserts disappointed me, I felt that overall the desserts didn’t live up to the standards that the savouries set. I’m sure a little fine tweaking is all that is needed to make the experience a wholesome one as amazing desserts often take home the lasting memory of a meal.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw8aHXcEJDG1ReO0_UOlMsTpbmq11lX1IQMls8SuXrRxz3OMexr_WYm_7usiSylCQnVHOVyUamrcpT5UxXNn5XNjXAlCGTXrCnm8EMSJ2gva8wrre76m9l_fuQI8bmEPyefgYhftb3IZtA/s1600/_DSC9227.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw8aHXcEJDG1ReO0_UOlMsTpbmq11lX1IQMls8SuXrRxz3OMexr_WYm_7usiSylCQnVHOVyUamrcpT5UxXNn5XNjXAlCGTXrCnm8EMSJ2gva8wrre76m9l_fuQI8bmEPyefgYhftb3IZtA/s400/_DSC9227.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Tiramisu)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7l3Wkz7jvC4BQZPIist8-zpbRgO1CmN-waa2fKDfwL8c0Rm5JBxEeAUuvni1FpLxDgqUV-pBlHTaZ9S9mj1IxPCTTTGtDMo12sfyO4RbwFFs7EfWz7rLp7FwEui-1RbhRnBe7iVXSfIPX/s1600/_DSC9220.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7l3Wkz7jvC4BQZPIist8-zpbRgO1CmN-waa2fKDfwL8c0Rm5JBxEeAUuvni1FpLxDgqUV-pBlHTaZ9S9mj1IxPCTTTGtDMo12sfyO4RbwFFs7EfWz7rLp7FwEui-1RbhRnBe7iVXSfIPX/s400/_DSC9220.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Apple Tart)</td></tr>
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<b>Price:</b></div>
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A meal for two should cost about Rs. 2800 plus taxes without alcohol.</div>
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<b>Location:</b></div>
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Upper Deck is located at Vivanta by Taj Fisherman’s Cove on East Coast Road after the Muttukadu Boat house. A reservation is preferable on most days as the restaurant has limited seating and is usually completely booked.</div>
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<span style="background-color: white; border: 0px; color: #333333; font-family: 'PT Sans', Tahoma, Arial, sans-serif; font-size: 13px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">To be updated on my latest reviews, do subscribe to the feed by leaving your email address in the subscribe section on the top right hand side of this post. If this article interested you, please share it so others may be interested and benefited too!!! For quick reviews, ratings and yummylicious images, follow me on Instagram at </span><a href="https://instagram.com/fazilbadrudeen/" style="border: 0px; color: #c83746; font-family: 'PT Sans', Tahoma, Arial, sans-serif; font-size: 13px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; text-decoration: none; vertical-align: baseline;" target="_blank">@FoodInChennai</a><span style="background-color: white; border: 0px; color: #333333; font-family: 'PT Sans', Tahoma, Arial, sans-serif; font-size: 13px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">. Request you to also visit our Facebook page </span><a href="http://www.facebook.com/foodinchennai" style="border: 0px; color: #c83746; font-family: 'PT Sans', Tahoma, Arial, sans-serif; font-size: 13px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; text-decoration: none; vertical-align: baseline;" target="_blank">Food In Chennai - Facebook</a><span style="background-color: white; border: 0px; color: #333333; font-family: 'PT Sans', Tahoma, Arial, sans-serif; font-size: 13px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"> and share the page with a Like amongst your friends and also follow us on our twitter handle at </span><a href="http://www.twitter.com/foodinchennai" style="border: 0px; color: #c83746; font-family: 'PT Sans', Tahoma, Arial, sans-serif; font-size: 13px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; text-decoration: none; vertical-align: baseline;" target="_blank">@FoodInChennai</a><span style="background-color: white; border: 0px; color: #333333; font-family: 'PT Sans', Tahoma, Arial, sans-serif; font-size: 13px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">. You can also follow us on Google Plus at </span><a href="https://plus.google.com/u/0/b/114804117231659370200/114804117231659370200/about/p/pub" style="border: 0px; color: #c83746; font-family: 'PT Sans', Tahoma, Arial, sans-serif; font-size: 13px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; text-decoration: none; vertical-align: baseline;" target="_blank">Food in Chennai-GooglePlus</a><span style="background-color: white; border: 0px; color: #333333; font-family: 'PT Sans', Tahoma, Arial, sans-serif; font-size: 13px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">. Please also feel free to g+1 this post so others may be benefited too.</span><span style="background-color: white; color: #333333; font-family: 'PT Sans', Tahoma, Arial, sans-serif; font-size: 13px; text-align: justify;"> </span></div>
Anonymoushttp://www.blogger.com/profile/04646787452994163812noreply@blogger.com4tag:blogger.com,1999:blog-6992990865329430987.post-25791013182433842132016-01-06T18:49:00.000+05:302016-01-07T18:50:51.157+05:30Companion to assist Low Light Photography - ASUS ZenFone 2 Laser<div dir="ltr" style="text-align: left;" trbidi="on">
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Returning from a pause in posts over the last couple of weeks, lets start the year afresh with a non-restaurant but food related blog. In this post I’ll be writing about one of the aspects of a food blog that is often missed upon by readers and is usually taken as granted. Apart from tasting and writing about the dishes in a restaurant, a major emphasis also is on the pictures that are clicked which helps the readers to attribute the flavours that are described.</div>
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But the biggest enemy I face as a food blogger is the low light conditions in 8 out of 10 restaurants that I visit. Yes, aesthetically it is best for a restaurant to be dim lit or lit in dark colours but it’s a photographer’s nightmare. First and foremost, the use of a flash becomes unavoidable and this raises a lot of eyebrows on the adjacent tables. We do understand that at times it touches the borderline of disturbance to the other patrons but we are left with no other choice. Another issue with using flash is that the dark colour ceiling often absorbs majority of the flash and we still end of with a half baked picture that needs to be colour corrected. Only other option to avoid this embarrassment of using a flash is to use the camera on the mobile phone. Agreed, it won’t be as perfect as a DSLR but mobile pictures have their own advantages such as being able to instantly sharing on social media.</div>
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However again here the issue becomes of clarity and resolution. Only high end smartphones on the lines of Apple iPhone & Samsung S series are capable of handling low light photography. Nevertheless, the situation seemingly is changing with manufacturers emphasizing on better camera features even on mid segment mobiles. One such manufacturer is ASUS. As part of testing their new ZenFone 2 Laser range of mobile phones, I was provided a test mobile by ASUS India to evaluate and understand the phone camera’s performance.</div>
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To begin with, the standout feature in the ZenFone 2 Laser has to be the laser focussing that it uses as against the conventional contrast focussing other mobiles use. This not only enables a quick and better focus, it helps a lot under low light conditions as the laser is independent of ambient light and can provide the sensor with an accurate focus. The next feature that I felt was outstanding was the Low Light mode. Although this brings the resolution down to 3MP but it can really brighten the image. If you can hold your hand steady, then this mode can do wonders. With about 16 camera modes in total, the variety of settings ensure there is a mode for all needs. One thing that really helps for semi-pro photographers like me are the full Manual mode. When it comes to clicking food, having control over ISO & Depth of Field can catapult a low light image from zero to a hero.</div>
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Considering the overall speed of the phone interface and the possibility of having an external memory card along with a sleek design, makes the ASUS ZenFone 2 Laser a perfect companion for restaurant reviews along with my professional camera kit. ASUS also has a cute little LolliFlash that combines a dual flash and can be skinned with three skins that provide either a white, red or blue tint to the image.</div>
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Some of the images shot using the ASUS ZenFone 2 Laser are below,</div>
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Street Food & Low Light Photography just became much much easier.</div>
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P.S: This is not an advertisement nor is it a paid review. I was only provided with an ASUS ZenFone2 Laser mobile phone to evaluate its performance and capability.</div>
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Anonymoushttp://www.blogger.com/profile/04646787452994163812noreply@blogger.com2tag:blogger.com,1999:blog-6992990865329430987.post-2039470166772514512015-10-23T15:30:00.000+05:302015-10-26T10:17:19.749+05:30Awadhi Food Festival @ Vivanta by Taj - Connemara, Chennai<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-GB">If one was to
define Indian cuisine and the dishes that constitute it, I’m sure it would be a
colossal effort. For Indian cuisine is not as simple as it may sound. To put in
simpler terms, Indian cuisine is more a collective term and in true essence significance
should be in mentioning the varying regional cuisines that are prevalent within
India. <o:p></o:p></span></div>
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<span lang="EN-GB">But if there was
to be one such regional cuisine that has created an identity of Indian cuisine
in the western world, then it’s got to be the Awadhi cuisine that originates
from the Lucknowi region of Central India. The Awadhi cuisine is not completely
indigenous to India as it was brought to India by the Mughal rulers from
Persia. But over the centuries, the cuisine has adapted itself to its new found
land. <o:p></o:p></span></div>
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<span lang="EN-GB">The common
saying goes that the true essence of Awadhi cuisine can only be felt in two
places – one the kitchens of the royal family descendants and the other in the
streets of Lucknow. Unfortunately, I still haven’t managed to gain an audience
at either of the places. But luck struck when I was told that Awadhi Cuisine
was going to make a stopover in Chennai. But being the food snob, I wanted to
check it out only if it was going to be authentic. But when it came to my
knowledge that it was being hosted by none other than Vivanta by Taj –
Connemara, I knew it could possibly be the closest I can get to Lucknow.<o:p></o:p></span></div>
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<span lang="EN-GB">The Awadhi food
festival at Vivanta by Taj Connemara is spearheaded by Chef Shamshad Ahmad from
the famed Oudhyana restaurant at Vivanta by Taj – Lucknow along with Chef
Jaffer, Executive Chef at the Connemara. When I heard that they had flown the
chef from Oudhyana, I knew for sure that the authenticity of the cuisine could
be guaranteed. The festival takes over the complete menu and is in the form of
a buffet spread with starters and soups served on the table as is the custom.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Lx_tXlQmK9C-oxQgUcTySYLSs_Pp4Pm_Ns60Hl2la1fc1Stg3VOFj2XcqJ3Rjd9znz_uIzhGIaW-liH2yO0iZtQB82rL4jneccESk2kYUXidzpm0cvIE2NaJyb9_7zwo3E48e3fRu1Bi/s1600/_DSC8821.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Lx_tXlQmK9C-oxQgUcTySYLSs_Pp4Pm_Ns60Hl2la1fc1Stg3VOFj2XcqJ3Rjd9znz_uIzhGIaW-liH2yO0iZtQB82rL4jneccESk2kYUXidzpm0cvIE2NaJyb9_7zwo3E48e3fRu1Bi/s400/_DSC8821.jpg" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Mutton Shammi Kebab)</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_DfZd-WCBkMbtopvZQvYVrAsxM66CPnBC6TAfKY9J-aKS7La88v486kKX5wyInnmRIY8E_GWBQuvC536-SijBlKr-efGBwC4kUjhQrQ6e73mCxzm56w05lfl3YEglSoN0FhSWRJ-mY8df/s1600/_DSC8826.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_DfZd-WCBkMbtopvZQvYVrAsxM66CPnBC6TAfKY9J-aKS7La88v486kKX5wyInnmRIY8E_GWBQuvC536-SijBlKr-efGBwC4kUjhQrQ6e73mCxzm56w05lfl3YEglSoN0FhSWRJ-mY8df/s400/_DSC8826.jpg" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Murgh Gilafi Kebab)</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqID9OUIUPRYpix1oREN0oT19BGCHw8F1ZefNovzhiROSdMbPjromKMcTiu4_aHiPM98ph4RdU8HjtriHd5inZniwNUApQZGebNg8h1Ev5pNB-aGL-wbWLsr5wyDBZWogZEo6-5zAlzp4D/s1600/_DSC8828.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqID9OUIUPRYpix1oREN0oT19BGCHw8F1ZefNovzhiROSdMbPjromKMcTiu4_aHiPM98ph4RdU8HjtriHd5inZniwNUApQZGebNg8h1Ev5pNB-aGL-wbWLsr5wyDBZWogZEo6-5zAlzp4D/s400/_DSC8828.jpg" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Paneer Tikka Hariyali)</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyBe8hjrcSn4YNH_l7imKy_oSxebEnLfEzyosbwe9zhd982CLeLTpSdqkYMtIrQ7S2HyovMSPIP2ZvWFWvfBcU8yLbQD5jjxpP6PnF97En6TLTuhBYydpZNpZ-Dfpms7U1t4llJZcqfOJd/s1600/_DSC8823.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyBe8hjrcSn4YNH_l7imKy_oSxebEnLfEzyosbwe9zhd982CLeLTpSdqkYMtIrQ7S2HyovMSPIP2ZvWFWvfBcU8yLbQD5jjxpP6PnF97En6TLTuhBYydpZNpZ-Dfpms7U1t4llJZcqfOJd/s400/_DSC8823.jpg" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Khoya Khubani ka Kebab)<span style="text-align: left;"> </span></td></tr>
</tbody></table>
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The evening
started of with a ‘Murg ka Shorba’, a mildly spiced chicken soup. The depth of
flavours in the soup was immaculate and paved the way for a great meal ahead.
The first of the starters to make way were from the non-vegetarian stable, with
the ‘Murg Gilafi Kebab’ which was the followed by the ‘Mutton Shammi Kebab’.
The Gilafi kebab was a variant of the sheek kebab with a mix of exotic Awadhi
spices. One thing that was a standout was how rigid the kebab was in spite of
taking the shape of a sheek as sheek has a tendency to break down to pieces
once we begin cutting into it. The Shammi kebab on the other hand was equally
delectable with a good texture. This was followed by the vegetarian kebabs with
the mighty paneer making its way in the form of ‘Paneer Tikka Hariyali’. But
the highlight of the evening has to be the ‘Khoya Khubani ke Kebab’. This was a
combination I’m hearing for the first time. I’m sure most of us know the famous
Hyderabadi delicacy, Khubani ka Meetha but a kebab made of Khubani (Apricot)?
Well it turned out to be the star dish of the evening. It was loaded with
flavours and had a very soothing textural effect on the palate. I loved it so
much that I don’t even remember how many servings I’d had. If you happen to
chance upon this dish anywhere in an Awadhi environment, please do not miss it.</div>
<div class="MsoNormal" style="text-align: justify;">
<br></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgGx-QguLbGTGH53F1vgsA10mm1KmhqFbM8BqhgtKjke-0LtmnV76BRNKs13tq2OO7vbMNUaFydL_gDJE8pbidI1j2MLITtBp4jsRc0JWmJmjv-CsJS_nw-Z5HZC-jyP3S9Nnv3e8p5SYX/s1600/_DSC8830.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgGx-QguLbGTGH53F1vgsA10mm1KmhqFbM8BqhgtKjke-0LtmnV76BRNKs13tq2OO7vbMNUaFydL_gDJE8pbidI1j2MLITtBp4jsRc0JWmJmjv-CsJS_nw-Z5HZC-jyP3S9Nnv3e8p5SYX/s400/_DSC8830.jpg" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Chicken Awadhi Biryani)</td></tr>
</tbody></table>
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<tr><td class="tr-caption" style="text-align: center;">(Dum Kofta Biryani)</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjfQpa-wegCRjCHLrqVCvm18oo70dcYeZb4rHEXAkNvUdHquTkn46ReArhUTiuN22o6nSf8mbNHUwFoL_X2KNLCMzwQx6ZfgiZqUe5hzDX17cWzSfRNQ1wTmapQ8seWxcr1Mj5k7XZpGvo/s1600/_DSC8841.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjfQpa-wegCRjCHLrqVCvm18oo70dcYeZb4rHEXAkNvUdHquTkn46ReArhUTiuN22o6nSf8mbNHUwFoL_X2KNLCMzwQx6ZfgiZqUe5hzDX17cWzSfRNQ1wTmapQ8seWxcr1Mj5k7XZpGvo/s400/_DSC8841.jpg" width="266"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Rumali Roti)</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVd451eZST9dKqcJzue7UCarDWR6xR5MBwtpG2_3k5bP0W5g83kfVgBJtxclorTS4vG1inCEpDZ7aSEqumfypfLwGjVlNS1kgF0IO4tTx5TlYNGIyBcMUcyUpBvHqRwX4kvsJ552FZHP_v/s1600/_DSC8836.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVd451eZST9dKqcJzue7UCarDWR6xR5MBwtpG2_3k5bP0W5g83kfVgBJtxclorTS4vG1inCEpDZ7aSEqumfypfLwGjVlNS1kgF0IO4tTx5TlYNGIyBcMUcyUpBvHqRwX4kvsJ552FZHP_v/s400/_DSC8836.jpg" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Nihari Gosht)</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4iDseyF6gOuUgVMLzT4RjZ0yyajGmMEDfQNyIdJOLFF6csh8cU3M66K4Yjq4QPYn2vefHvdShf554GnwVgHDhyjH5D63LWXrjMAUuPgT2hGL7Tp-ckC76DtDvDgaF8P1Jiviat2wjeyGy/s1600/_DSC8837.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4iDseyF6gOuUgVMLzT4RjZ0yyajGmMEDfQNyIdJOLFF6csh8cU3M66K4Yjq4QPYn2vefHvdShf554GnwVgHDhyjH5D63LWXrjMAUuPgT2hGL7Tp-ckC76DtDvDgaF8P1Jiviat2wjeyGy/s400/_DSC8837.jpg" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Murgh Korma)</td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">With the
starters taking a major portion of our palate, there was very little room for
the mains. So I settled in for some Rumali Roti along with ‘Nihari Gosht’ and
some ‘Murgh Korma’. The Nihari Gosht was perfectly cooked with the meat falling
of the bone effortlessly. The curry had a very aromatic taste thanks to the
special secret spice mix that goes into it. On the other hand, the Chicken
korma too was delectable but the Gosht was a clear winner. To take in some
rice, I’d requested for some ‘Chicken Biryani’ and ‘Dum Kofta Biryani’. The
Chicken Biryani was in true Awadhi style and was a marked contrast from the
Muslim household biryani that I’m very accustomed to. But Biryani being
biryani, no two cooks can cook the same style of Biryani. I liked the infusion
of saffron and how the masala was light with the rice being unevenly coloured
between white and yellow. The Kofta biryani was also very similar to the
Chicken biryani barring the fact that the chicken was replaced by fried kofta
which added another textural element to the dish.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">(Dessert Platter)</td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">To bring
closure, we were served with the Awadhi desserts that shared space with their
regular dessert spread. The desserts on the platter were a ‘Shahi Tukra’, ‘Sheer
Korma’ and ‘Zarda Ananas’. The Shahi Tukra is a dessert that finds its place
quite often in Muslim households during functions. It is a dessert made using
bread which is soaked in ghee, fried and topped with dry fruits and nuts. The
Sheer Korma resembled our kheer quite closely excepting it had a Date flavour
to it. The Zarda was a saffron and pineapple flavoured sweet rice which was
neither too sweet nor too dull. But comparing to the grandeur that is expected
from Awadhi cuisine, I felt that it could have been upped a bit more. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">The overall
experience was quite frankly exhilarating as this was the closest we could get
to being in Lucknow. However, there was one thing missing and I just couldn’t
control myself from asking the Chefs present there about it. If you have
guessed what it might be by now, I’m sure you have either read my reviews consistently
or a great admirer of Awadhi cuisine. Yes, how can an Awadhi festival be
complete without the mighty ‘Galouti Kebab’. It was then that the chefs
confided in me that an important ingredient was not available matching to their
high standards and as a result, they decided to leave it out for that evening.
However, I was not to give up. Couple of days later, two other food buddies and
I made a visit again just to savour the galouti’s made by a true lucknowi chef.
And boy did we not regret for coming back again. Although mildly spiced, the
galouti was bite sized and when combined with the Shirmal (Saffron flavoured
Sweet Bread), Onions and some Pudina ke Chutney, it was just mind boggling. A
perfect combination of flavours and textures exploding in the mouth with every gnaw.
I just couldn’t resist and could have easily gulped down about 5 mini rolls.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgblA4ySlvWrNZfeohYy6_UF-Gw0XL1y_cUeM9Ta7HGt99jJDn4CVw1jHzOe9_q_jB8Jhf5hC_ET4cZr3IShmijLbwVidLhSHO96jphlqfukMBs4WSsbfQvQg1-54LGLIMyCbg2RNWkv5Xg/s1600/Awadhi+Food+Festival%252C+Taj+-+7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgblA4ySlvWrNZfeohYy6_UF-Gw0XL1y_cUeM9Ta7HGt99jJDn4CVw1jHzOe9_q_jB8Jhf5hC_ET4cZr3IShmijLbwVidLhSHO96jphlqfukMBs4WSsbfQvQg1-54LGLIMyCbg2RNWkv5Xg/s400/Awadhi+Food+Festival%252C+Taj+-+7.jpg" width="265"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Galouti Kebab - Pic Courtesy: Chennai Foodie)</td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">This experience
has once reiterated the belief that the Awadhi cuisine can rightly be termed as
India’s Royal Cuisine as it delivers to that title on every bite. The Awadhi
Food Fest at Vivanta by Taj – Connemara is up until the 26<sup>th</sup> of
October, 2015 at their all day dining restaurant ‘The Verandah’. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">Vivanta by Taj –
Connemara is located in Egmore between the iconic Spencer Plaza & Ethiraj College with the buffet priced at Rs.</span> 1500 plus taxes per person.</div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"><br></span></div>
<div class="MsoNormal" style="text-align: justify;">
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Name="Body Text First Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Heading"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Block Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Hyperlink"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="FollowedHyperlink"/>
<w:LsdException Locked="false" Priority="22" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Document Map"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Plain Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="E-mail Signature"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Top of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Bottom of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal (Web)"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Acronym"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Address"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Cite"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Code"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Definition"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Keyboard"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Preformatted"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Sample"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Typewriter"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Variable"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal Table"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="annotation subject"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="No List"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Contemporary"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Elegant"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Professional"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Balloon Text"/>
<w:LsdException Locked="false" Priority="39" Name="Table Grid"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Theme"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 9"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" QFormat="true"
Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" QFormat="true"
Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" QFormat="true"
Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" QFormat="true"
Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" QFormat="true"
Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" QFormat="true"
Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" SemiHidden="true"
UnhideWhenUsed="true" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="TOC Heading"/>
<w:LsdException Locked="false" Priority="41" Name="Plain Table 1"/>
<w:LsdException Locked="false" Priority="42" Name="Plain Table 2"/>
<w:LsdException Locked="false" Priority="43" Name="Plain Table 3"/>
<w:LsdException Locked="false" Priority="44" Name="Plain Table 4"/>
<w:LsdException Locked="false" Priority="45" Name="Plain Table 5"/>
<w:LsdException Locked="false" Priority="40" Name="Grid Table Light"/>
<w:LsdException Locked="false" Priority="46" Name="Grid Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="Grid Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="Grid Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 4"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 4"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 4"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 4"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 5"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 5"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 5"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 5"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 5"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 6"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 6"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 6"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 6"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 6"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="46" Name="List Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="List Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="List Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 4"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 4"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 4"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 4"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 4"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 4"/>
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Anonymoushttp://www.blogger.com/profile/04646787452994163812noreply@blogger.com7tag:blogger.com,1999:blog-6992990865329430987.post-59960765980224828142015-09-11T16:00:00.000+05:302015-09-12T11:06:07.503+05:30Kitchens of India - Royal Repast of Arcot Cuisine @ Madras Pavilion -
ITC Grand Chola, Chennai<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="text-align: justify;">
Each and every time one thinks of
Royal Cuisines in India, it is more than often associated with the Mughal cuisine.
Coming down to regional cuisine, the erstwhile Hyderabadi royal cuisine plays a
dominant role. However other regional royal cuisines seems to have been lost
with time in spite of the region being home to several famous kingdoms. <o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br></div>
<div class="MsoNormal" style="text-align: justify;">
Thanks to one of the leading
luxury brand of hotels, we may now have a glimpse into these long forgotten royal
cuisines. The ITC group of hotels are conducting a pan India food promotion
titled “<b>Kitchens of India – Royal Repast</b>” that showcases regional royal
cuisines. Keeping in line with the theme, ITC Grand Chola in association with
the Nawab of Arcot bring us to glimpses of the Nawabi cuisine from this region.
In order to provide a truly royal experience, the family chefs from the Arcot
Nawab’s house tirelessly worked along with the expert chefs from ITC Grand
Chola’s Madras Pavilion restaurant to bring their cuisine in an ITC style.<span style="text-align: left;"> </span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYc1N9uQDgFKUOWwnRYbuIbFlz50NY-9JLke_LkNRDmevJlbYCOO9tZ93aBGJYZSiZzEXLdoK8t9oe1n0BkjjIo-i35cWU__5yK2dCd5ERyFtTsR50xeaicQkwKlgpHdZRbZlU1x_TRwyw/s1600/_DSC8732+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYc1N9uQDgFKUOWwnRYbuIbFlz50NY-9JLke_LkNRDmevJlbYCOO9tZ93aBGJYZSiZzEXLdoK8t9oe1n0BkjjIo-i35cWU__5yK2dCd5ERyFtTsR50xeaicQkwKlgpHdZRbZlU1x_TRwyw/s400/_DSC8732+copy.jpg" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Badami Shorba)</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitJyZBMto6N_OlhlMzwBKRzOPalIMOuAGgxcx7wZb4P3rsIJ478KQlPOgIWf4184YpcgEr4MfKJ1NANHTHIwmGQGnoh75b6I316fBbiC2T1zaC2K0ysScLJWWxgYABtLSBVkVuIq4gL5Lz/s1600/_DSC8728+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitJyZBMto6N_OlhlMzwBKRzOPalIMOuAGgxcx7wZb4P3rsIJ478KQlPOgIWf4184YpcgEr4MfKJ1NANHTHIwmGQGnoh75b6I316fBbiC2T1zaC2K0ysScLJWWxgYABtLSBVkVuIq4gL5Lz/s400/_DSC8728+copy.jpg" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Paya Shorba)</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi98TUK6hLEhfP6JNXBp4xr6nSTTX8d97ta5tuv7_lOi5eoalV-5QqZi9dVPqNcAYBuHMUHFXWqjaWZOHYL_RGF3o93biruHlluL1vwjqNrYRBF2K2gqbHTr3EOjzr9Jamb3MyDsLhbhBZ8/s1600/_DSC8738+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi98TUK6hLEhfP6JNXBp4xr6nSTTX8d97ta5tuv7_lOi5eoalV-5QqZi9dVPqNcAYBuHMUHFXWqjaWZOHYL_RGF3o93biruHlluL1vwjqNrYRBF2K2gqbHTr3EOjzr9Jamb3MyDsLhbhBZ8/s400/_DSC8738+copy.jpg" width="281"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Nawabi Shikampur)</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kwfHi5c-hbkleZt5g35pycFnpyzHCJGPHKvtpEKgUqdqtyyjpDwKCOuRh8pSyxBrl4MbhjoF_wTgAtKf-KWPN8cYeYvznWM6jqsHgHQFH5amxc0_yoNIIRvFOjctP7qmBrekVm0E-FnA/s1600/_DSC8734+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kwfHi5c-hbkleZt5g35pycFnpyzHCJGPHKvtpEKgUqdqtyyjpDwKCOuRh8pSyxBrl4MbhjoF_wTgAtKf-KWPN8cYeYvznWM6jqsHgHQFH5amxc0_yoNIIRvFOjctP7qmBrekVm0E-FnA/s400/_DSC8734+copy.jpg" width="266"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Mahi Talko)</td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
The evening started with two
Nawabi styled Shorba – ‘The Paya Shorba’ and ‘The Badami Shorba’. Both Shorba
had royalty embodied on them as they were both rich and flavourful. This was
followed up with four different varieties of Kebabs – two non veg and two veg.
The non-veg kebabs of the evening were the ‘Mahi Talko’ and ‘Nawabi Shikampur’
while the veg options were ‘Subz Gulkhand’ and ‘Palak Anjeera’. The ‘Nawabi
Shikampur’ is very similar to the Shammi kebab except that it’s made using
chicken instead of mutton. Although it was flavourful, I would have loved it
even better had it been a little juicier. I skipped the other kebab as it was a
grilled fish and I’m not too keen on fish kebabs. On the veg, I only tried the ‘Subz
Gulkhand’ as it seemed intriguing to find how the flavour of gulkhand would be
used. It was nothing to be wowed about but was a bit different in comparison to
the different varieties I’ve tasted over the years.<o:p></o:p></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6AkBE8x7IbNIG5b69gjT7RXK3RqrNeosVw-x_X3nGOrJFBigD3vWt0YNigcfTSPnlVk4eOqHzooMlso2aw8LH88FeVMRS9zuVExN6Dtxfw2ubvu4u4M7uL-tjTkEyCnsv8sfYECvrLtww/s1600/_DSC8722+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6AkBE8x7IbNIG5b69gjT7RXK3RqrNeosVw-x_X3nGOrJFBigD3vWt0YNigcfTSPnlVk4eOqHzooMlso2aw8LH88FeVMRS9zuVExN6Dtxfw2ubvu4u4M7uL-tjTkEyCnsv8sfYECvrLtww/s400/_DSC8722+copy.jpg" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Arcot Biryani)</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6oNOgxRDnFhm0xDGMfTFBHPad9iOQoCpksMSrl-qfp0yOsYIXJ6a91UUJtZbaY-bO1DWsThgySw89XcmaPe5_IFRsxAstWNSuoHJUgFyM57As6NsSx88uRNO-syHs5x6-fvyLNXziO9l1/s1600/_DSC8706+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6oNOgxRDnFhm0xDGMfTFBHPad9iOQoCpksMSrl-qfp0yOsYIXJ6a91UUJtZbaY-bO1DWsThgySw89XcmaPe5_IFRsxAstWNSuoHJUgFyM57As6NsSx88uRNO-syHs5x6-fvyLNXziO9l1/s400/_DSC8706+copy.jpg" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Non Vegetarian Curries)</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpBMhJCugCSBKiAgce7X-vua1SkgFyztdzMm5beTcsNJvgOTdGnG6Hg5p7fh1h3Ks3h-S8ter1vP7lRaoWW2fe0W_RgfhXPxX_2hSNodOFX5pbMzS6VfVCJsST0P9wdwiyLqyuKlm_tvfI/s1600/_DSC8703+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpBMhJCugCSBKiAgce7X-vua1SkgFyztdzMm5beTcsNJvgOTdGnG6Hg5p7fh1h3Ks3h-S8ter1vP7lRaoWW2fe0W_RgfhXPxX_2hSNodOFX5pbMzS6VfVCJsST0P9wdwiyLqyuKlm_tvfI/s400/_DSC8703+copy.jpg" width="266"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Paneer Amir Shah)</td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
Coming to the mains, the
highlight of the evening was the ‘Arcot Biryani’ and the regular accompaniments
such as ‘Raita’ and ‘Bagarhe Baingan’. On the curries, it was a trio of lamb,
poultry and seafood with ‘Goolare Gosht’, ‘Murgh Shahi Korma’ and ‘Laal Baingan
Jhinga’ and for the veg it was the ‘Paneer Amir Shah’. Coming to the curries
first, I liked the Murgh Korma better than the rest as it was packed with
spices that emanated a rich taste along with the rotis. The Jhinga and Gosht
were equally good but the Murgh was better. However the Paneer was a
disappointment as the core ingredient itself was very chewy and hard. I assume
it could be because of being on the counter for quite some time. Now coming to
the highlight of the day, the ‘Arcot Biryani’ was truly outstanding and the
chefs have probably got this spot on from the Nawab’s chef. With a tinge of
saffron and well cooked meat the biryani had all characteristics of a true
royal meal. <o:p></o:p></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDAGcb2Ez2sxiI-Gij_SYhX_RJRnVnPL6My_qGReh06fMZxgYVYM0y4lC8z2FdqjFmnTrLrfwv5HVdcQGzoEQ0AASMu-rGeYSUNGXPOcOEQ56W8r2AsckwqjeQKxmqz-yAItmqHBgedd5y/s1600/_DSC8708+copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDAGcb2Ez2sxiI-Gij_SYhX_RJRnVnPL6My_qGReh06fMZxgYVYM0y4lC8z2FdqjFmnTrLrfwv5HVdcQGzoEQ0AASMu-rGeYSUNGXPOcOEQ56W8r2AsckwqjeQKxmqz-yAItmqHBgedd5y/s400/_DSC8708+copy.JPG" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Double ka Meetha)</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9DPqNhmkLmckGap0GiqBFUVJb0j9KrkRqX2vGV9NOIk9GYczzj-PGI5QYc7H_cEuJJ1l_rjpbDQ6asM08ACunsmF4BGTuBRoeW45K9qJnLoe-JPnVJ4k1LbNEq6S4UUWemmKK3Xn0mnPi/s1600/_DSC8711+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9DPqNhmkLmckGap0GiqBFUVJb0j9KrkRqX2vGV9NOIk9GYczzj-PGI5QYc7H_cEuJJ1l_rjpbDQ6asM08ACunsmF4BGTuBRoeW45K9qJnLoe-JPnVJ4k1LbNEq6S4UUWemmKK3Xn0mnPi/s400/_DSC8711+copy.jpg" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Badam Halwa)</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguBO7GF50acDNFGK3Y94p-ZNvMDIhLwrga3CgZlRP_hu0sY-hZnH78LYR6CHf5yLAs8GV8LmOFYb9CTLuV206QfmXIv0H0DW6XD2T4XqS8g-ABIrz5dty_DslM6iF6nE2rSKG7fj6hFDFk/s1600/_DSC8713+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguBO7GF50acDNFGK3Y94p-ZNvMDIhLwrga3CgZlRP_hu0sY-hZnH78LYR6CHf5yLAs8GV8LmOFYb9CTLuV206QfmXIv0H0DW6XD2T4XqS8g-ABIrz5dty_DslM6iF6nE2rSKG7fj6hFDFk/s400/_DSC8713+copy.jpg" width="266"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Meethi Dahi)</td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
How can a royal meal be complete
without some great desserts? The desserts on offer for the evening were ‘Double
ka Meetha’, ‘Badam Halwa’ and ‘Meethi Dahi’. To start with, the ‘Double ka
Meetha’ was just one word - YUM. The bread were soaked delectably in milky
sugar syrup while still retaining some crunchiness. I loved it so much so that
I helped myself with two servings of the same. While the dahi was not unique,
the halwa was great in its own way. Not being very heavy on the palate, the
halwa had a nice texture and a very comforting feel. Overall the Arcot cuisine on
that evening had a few misses but the plusses made up for more than that. Simply
the Arcot Biryani and the Double ka Meetha can keep one going on and on.</div>
<div class="MsoNormal" style="text-align: justify;">
<br></div>
<div class="MsoNormal" style="text-align: justify;">
The food promotion is part of the
regular buffet menu at the Madras Pavilion and is on till the 14<sup>th</sup>
of September. The buffet is priced at ₹ 1950 plus taxes on all day for dinner.</div>
<div class="MsoNormal" style="text-align: justify;">
<br></div>
<div class="MsoNormal" style="text-align: justify;">
To be updated on my latest reviews, do subscribe to the feed by leaving your email address in the subscribe section on the top right hand side of this post. If this article interested you, please share it so others may be interested and benefited too!!! For more mouth watering images, follow me on Instagram at <a href="https://instagram.com/fazilbadrudeen/" target="_blank">@FoodInChennai</a>. Request you to also visit our Facebook page <a href="http://www.facebook.com/foodinchennai" target="_blank">Food In Chennai - Facebook</a> and share the page with a Like amongst your friends and also follow us on our twitter handle at <a href="http://www.twitter.com/foodinchennai" target="_blank">@FoodInChennai</a>. You can also follow us on Google Plus at <a href="https://plus.google.com/u/0/b/114804117231659370200/114804117231659370200/about/p/pub" target="_blank">Food in Chennai-GooglePlus</a>. Please also feel free to g+1 this post so others may be benefited too.</div>
</div>
Anonymoushttp://www.blogger.com/profile/04646787452994163812noreply@blogger.com57tag:blogger.com,1999:blog-6992990865329430987.post-111905503827529442015-07-15T16:00:00.000+05:302015-07-16T04:49:03.419+05:30Festa della Pasta @ Prego - Taj Coromandel, Nungambakkam<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="text-align: justify;">
Chennai has truly never had an
issue with Italian cuisine be it pastas or wood-fired pizzas. However most of
the restaurants were the typical ones that dished out a variety of regular pasta’s
in different sauces or replicating the traditional pizzas from Italy. So if one
was looking for a more intricate avatar of the Italian cuisine, it was almost a
challenge. Considering how much Chennaities love Italian food and also the
business connection between Italy & Chennai thanks to the large leather
industry has provided an opportunity for a couple of Italian fine dine restaurant
to start shop.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-Xh1dcReCBPQaC0puU7Wt4v04HDhxIW5zqHmjyPGoYt69Dl-XSBckkirDu-Fd3HCnBe4V4yrIsOfdHh6klf_5jXC45PHH0sPyE5bxF31FBbCfEhQfHCpHrMzdX32T3RBfRQXQqb0hk7k/s1600/_DSC8620+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-Xh1dcReCBPQaC0puU7Wt4v04HDhxIW5zqHmjyPGoYt69Dl-XSBckkirDu-Fd3HCnBe4V4yrIsOfdHh6klf_5jXC45PHH0sPyE5bxF31FBbCfEhQfHCpHrMzdX32T3RBfRQXQqb0hk7k/s400/_DSC8620+copy.jpg" width="400" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
One such restaurant that recently
went a grandeur makeover is ‘Prego’ at one of the prestigious hotels in
Chennai, the Taj Coromandel. With a new young and talented Chef Luca at the
helm of the kitchen, Prego has truly created an impression. When a restaurant
of such calibre decides to throw in a colourful pasta festival highlighting
what distinct flavours make up coloured pastas, it was something not to be
missed.<span style="text-align: left;"> </span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGHA83JB-Ywl2bJpLz3S__fhRFg9moC1F5rM3qYLatn4R_uql3HHhyphenhyphentVllRjCIQAIVPhpueJ6Ig1DgWjmUmN9nkgrJVLMa__y5ZgB7Kn9huFkEx6dvQ6hqp5yfgIvUYwBDuTPels-E-L1/s1600/_DSC8633+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGHA83JB-Ywl2bJpLz3S__fhRFg9moC1F5rM3qYLatn4R_uql3HHhyphenhyphentVllRjCIQAIVPhpueJ6Ig1DgWjmUmN9nkgrJVLMa__y5ZgB7Kn9huFkEx6dvQ6hqp5yfgIvUYwBDuTPels-E-L1/s400/_DSC8633+copy.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Chef Luca at his Workshop)</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaML2V7W-HzFz59sP5I1VVUQiLRwHFQwM1MA7V3WVfYcqFekWmMC1RwLthqStzunC6xRWPZHDjtqHCaK6wzAZmrYprl4Q90EP9nuoBO_sKO6Pc2RdRrRsRcdygWzsD_-4Ev8PCojhtG4gb/s1600/_DSC8636+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaML2V7W-HzFz59sP5I1VVUQiLRwHFQwM1MA7V3WVfYcqFekWmMC1RwLthqStzunC6xRWPZHDjtqHCaK6wzAZmrYprl4Q90EP9nuoBO_sKO6Pc2RdRrRsRcdygWzsD_-4Ev8PCojhtG4gb/s400/_DSC8636+copy.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOewM8GasWUEbY7d5xgBdnr18lOBhafW6H56KVd4T2Mw3pY2y_kCPpRHvcfsaErSkqN-Lt41PJzbYDt6WVKa0pLZ2JeWFMYx3dZ_lGw5asTHimT6cmGyJWQcX2STUIv7CvMwgav4JsycwD/s1600/_DSC8639+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOewM8GasWUEbY7d5xgBdnr18lOBhafW6H56KVd4T2Mw3pY2y_kCPpRHvcfsaErSkqN-Lt41PJzbYDt6WVKa0pLZ2JeWFMYx3dZ_lGw5asTHimT6cmGyJWQcX2STUIv7CvMwgav4JsycwD/s400/_DSC8639+copy.jpg" width="400" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8DuF_Cs3ehU6Nm_Rse9dcijzpfzn4qVUltziPN9CjSuW0T9KfB-8nqAf7_-D4e4AQL75PHpHzo9AL9eHE9QDoV8E874fe76aUjJGGQ9ryjf6VR8AyxAN28EJ1-9o0fXIbgU4rSEhu30oD/s1600/_DSC8645.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8DuF_Cs3ehU6Nm_Rse9dcijzpfzn4qVUltziPN9CjSuW0T9KfB-8nqAf7_-D4e4AQL75PHpHzo9AL9eHE9QDoV8E874fe76aUjJGGQ9ryjf6VR8AyxAN28EJ1-9o0fXIbgU4rSEhu30oD/s400/_DSC8645.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Different Shapes of Green Basil Pasta)</td></tr>
</tbody></table>
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Prego is currently running a ‘Festa
Della Pasta’ which literally means ‘Feast of Pasta’, introduces us to the
different types of coloured pastas. And by colour it isn’t the sauce we are
talking about instead the pasta itself. The evening started off with a small master
class by the chef himself where he provided us with a live demonstration of how
pastas are rolled and shaped. Once we were awestruck at the pace at which he
was dolling out pastas, we just couldn’t wait to get our hands on them.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKfcnCwoFIk4KuGiFiuQbfrxv2U6EB53etwAlNwR5QpiR7A94yGi61jGpsof9fMQ0YIQXldBzZ1y7mzS8Fn7alfzdWMarUjSdUpARQsUCLQ89jOCGPiifq5wU0fZ7M6D-Imht6yNo2McQb/s1600/_DSC8658+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKfcnCwoFIk4KuGiFiuQbfrxv2U6EB53etwAlNwR5QpiR7A94yGi61jGpsof9fMQ0YIQXldBzZ1y7mzS8Fn7alfzdWMarUjSdUpARQsUCLQ89jOCGPiifq5wU0fZ7M6D-Imht6yNo2McQb/s400/_DSC8658+copy.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Potato beignets with goat cheese cream, tomato coulis, leek puree and some caramelized cherry tomato)</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw9NEOupOhBxVOYcu98eXecdoWboSjjdrNbpvmHVo9K_Lkh1ah9Pe_Wp2CJgOnmWzYFhPgkMoDpnMpK-aTrsMr01aqJekyvdyqt1NPp1jb-LQhMT468U8SSfmNhB5Af-7kogWujNNaRA_R/s1600/_DSC8668+copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw9NEOupOhBxVOYcu98eXecdoWboSjjdrNbpvmHVo9K_Lkh1ah9Pe_Wp2CJgOnmWzYFhPgkMoDpnMpK-aTrsMr01aqJekyvdyqt1NPp1jb-LQhMT468U8SSfmNhB5Af-7kogWujNNaRA_R/s400/_DSC8668+copy.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Truffle scented provolone and Leek soup)</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUH6sJw4QKvZcSez-293MdekqASG4Kgo1tncptv2sW1r4KQ0VVVMqU5CYBjGwfku9Fzy7sWdpLiRd5odLRqdzPK0uoiN4_pGahCuWPLEpezLrmYPdAXZdq0YeqeeXvkpwxqC00KT9TAZlU/s1600/_DSC8664+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUH6sJw4QKvZcSez-293MdekqASG4Kgo1tncptv2sW1r4KQ0VVVMqU5CYBjGwfku9Fzy7sWdpLiRd5odLRqdzPK0uoiN4_pGahCuWPLEpezLrmYPdAXZdq0YeqeeXvkpwxqC00KT9TAZlU/s400/_DSC8664+copy.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Ortolana and Feta Cheese)</td></tr>
</tbody></table>
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The five course meal began with
an Amuse Bouche. We were served with ‘Potato beignets with goat cheese cream,
tomato coulis, leek puree and some caramelized cherry tomato’ to top it off.
The beignets were crispy on the crust while delicately soft inside. The
combinations of dips gelled well with the dish and the presentation was top
notch accurately reflecting the passion of the creator. This was followed by a
fantastic ‘Truffle scented provolone and leek soup’ along with an ‘Ortolana and
feta cheese’ pizza. The soup was delectably light and creamy providing a very
comforting environment for the rest of the course that was to follow. On the
same tone, the pizza that was served was thin enough to hold the weight of the
toppings yet was very light. The fresh ingredients had a tremendous impact on
the flavour which made it outstanding.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSgmS136TIqbnWeh27E6cS_oWouM7O01T5Ujgpg1X2f21fOGlr6pa549EE3BDNBvCkWOzlwsa7DTnakK82f0yH8ctQM1b4fnaFRcZpMWWNc1EKwcnWiH1hq75XEEHSNJ3GiYbC_PdUt6jA/s1600/_DSC8676+copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSgmS136TIqbnWeh27E6cS_oWouM7O01T5Ujgpg1X2f21fOGlr6pa549EE3BDNBvCkWOzlwsa7DTnakK82f0yH8ctQM1b4fnaFRcZpMWWNc1EKwcnWiH1hq75XEEHSNJ3GiYbC_PdUt6jA/s400/_DSC8676+copy.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Tomato flavoured Tagliolini Pasta tossed with fresh Basil Sauce)</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5pksvD5RKho_RVrWCak3cHLJ4S2di4MS9ootJE83n9s5Yrm932XSF_MBEr_86ZWlGpupj-GANwkwh-Oh3umiGzLJD4mIiEz1dJ0aasD9PJZaBQEcPAUuAuT0JmK_jxUT9TjuyQ_56iwM/s1600/_DSC8684+copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5pksvD5RKho_RVrWCak3cHLJ4S2di4MS9ootJE83n9s5Yrm932XSF_MBEr_86ZWlGpupj-GANwkwh-Oh3umiGzLJD4mIiEz1dJ0aasD9PJZaBQEcPAUuAuT0JmK_jxUT9TjuyQ_56iwM/s400/_DSC8684+copy.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Flavoured Lasagna layered with Beef Bolognaise)</td></tr>
</tbody></table>
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This was followed by a sort of
mini main courses. My choices for the evening were one each from the vegetarian
and non-vegetarian menu. I chose ‘Tomato flavoured Tagliolini pasta tossed with
fresh Basil sauce’ for the vegetarian variant and a ‘Flavoured Lasagna layered
with Beef Bolognaise’ for the non-vegetarian dish. To start with the tomato
flavoured pasta was extremely flavourful with short burst of tomato hitting you
ever subtly as you dwell in the basil sauce and the crunchy vegetables that accompanied
the course. The topping of pine nuts helped provide a good textural balance
between the pasta and the veggies. Just writing about the next dish makes my
palate go gaga. I just have one thing to say about the ‘Beef Bolognaise Lasagna’
here at Prego, mind blazingly amazing. The best lasagne I’ve ever had by a huge
distance. This particular lasagne has redefined my standard for Lasagna and I’m
sure to be heading here more than often as lasagnas are my favourite Italian food.
The pasta sheets were of perfect thickness and it was delight to watch the Lasagna
which was demoulded hold it shape till the very last spoon. There were bits of
crunch in the sauce which was surprising and assume was because of the way the
beef was cooked. It was just WOW!!!</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4yOIh2tZuy1cyYmP7xHOhRJfmShvYO0_RRI1A1DYzy572AOTbiVcxKQTtKTI0QaWPNU4HOLRJ5bRCv70wgwLIFA-0GFXZK7v0gx346e7aCL87Ig30AslpIGqbj4vwsc2a5d4JJLSx-Apb/s1600/_DSC8689+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4yOIh2tZuy1cyYmP7xHOhRJfmShvYO0_RRI1A1DYzy572AOTbiVcxKQTtKTI0QaWPNU4HOLRJ5bRCv70wgwLIFA-0GFXZK7v0gx346e7aCL87Ig30AslpIGqbj4vwsc2a5d4JJLSx-Apb/s400/_DSC8689+copy.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Stuffed Chicken with Cheese Sauce)</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh1fT-vrBXThcB6RGQM7BdZg4LNMpDX7iUGsJs4lMvt62KvUKJs8qiAQePLXWXXkzrJLjgMC94SOrJAhnaiDjJ44VrR1y1kl9pWI8sOeHnlk4FeywWQnWLBLQrErxzX02Zns_C5ew0UC96/s1600/_DSC8693+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh1fT-vrBXThcB6RGQM7BdZg4LNMpDX7iUGsJs4lMvt62KvUKJs8qiAQePLXWXXkzrJLjgMC94SOrJAhnaiDjJ44VrR1y1kl9pWI8sOeHnlk4FeywWQnWLBLQrErxzX02Zns_C5ew0UC96/s400/_DSC8693+copy.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Goat Cheese and Spinach Ravioli in a Saffron Sauce)</td></tr>
</tbody></table>
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After having such a gastrorgasm,
I was least interested on what was to follow as my mind was all set on when to
come again to savour the amazing lasagne again. However as part of the evening,
we had to continue our meal course and I was provided with a choice of catch of
the day or a stuffed chicken. Being someone who is very choosy on seafood, I
went in for the stuffed chicken. Not too sure if it was the Lasagna effect or
what, I felt the chicken wasn’t as great as I would have expected it to be. To
me it was a bit on the dry side but the disappointments were only with the meat
as the accompanying cheese sauce and the potato sides were flavourful. I don’t
know how the potatoes are called but it was in the form of thin slices
apparently marinated or soaked in some sauce that gave it a truly unique taste.
I would have loved to gorge on it all evening. With all this happening, Chef
Luca decided to throw us a surprise and dished out one of Prego’s most sought
after dish from their regular menu, the ‘Goat Cheese and Spinach Ravioli in a
Saffron sauce’. No wonder it is the sought after dish as the ravioli’s were
packed with some amazing flavours with the saffron sauce being the gloss on the
flavours contained with the ravioli.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhimBkfF2TR5pc3DN_UScup7slVmZ37hooiJXGJLPoUOFlWAF8mr-oJaZnfO0PrSeYs1sJui4Vj2rxUVv855Wmqm05ldvTvZacFdfmJ2-U6UVUkUBTpBfu8ll1OZqXMbAh0xCUEGs-UR5_X/s1600/_DSC8699+copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhimBkfF2TR5pc3DN_UScup7slVmZ37hooiJXGJLPoUOFlWAF8mr-oJaZnfO0PrSeYs1sJui4Vj2rxUVv855Wmqm05ldvTvZacFdfmJ2-U6UVUkUBTpBfu8ll1OZqXMbAh0xCUEGs-UR5_X/s400/_DSC8699+copy.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Bitter Chocolate Flavoured Lasagna)</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVjbAt4uuackykQIycg0qsFqrVTWvEm203lzcm6bzL7iuqw_Nm6qPF1irOAmP2sQfUO1pZIITDREnTTmtQZgchiflGPJwQzBimpNKDOcpbvD6voXcukcqHgBavIp22cdTHHXetBQkApojJ/s1600/_DSC8697+copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVjbAt4uuackykQIycg0qsFqrVTWvEm203lzcm6bzL7iuqw_Nm6qPF1irOAmP2sQfUO1pZIITDREnTTmtQZgchiflGPJwQzBimpNKDOcpbvD6voXcukcqHgBavIp22cdTHHXetBQkApojJ/s400/_DSC8697+copy.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Chef Luca’s Deconstructed Tiramisu)</td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
To bring closure to the evening,
we were served with two desserts, one which is a stronghold of any Italian
restaurant, the ‘Tiramisu’ while the other dessert for the evening was from the
Festa Della Pasta menu, namely the ‘Bitter Chocolate flavoured Lasagna’. Every
time I see chocolate lasagne or pasta on TV or online forums, I always wondered
when someone would dish one up in Chennai. So being uber excited dwelled into
it first. I found the lasagne didn’t have as much bitter as I was expecting as
the dish had bitter on it but nevertheless was a fantastic dessert and made my
first experience of chocolate pasta a memorable one. Now coming back to the
Tiramisu, the version we were presented with was a modern interpretation of the
classic. Aptly named ‘Chef Luca’s deconstructed Tiramisu’, the dish had all
elements that made it a winner just with a glance. Apart from structural
differences, the other major difference from the traditional variant was that
the ladyfinger biscuit was swapped with an equally soft and chewy sponge. The
espresso drizzle provided the kick that was required along with the other
elements to authentically replicate the same flavours as the original. This tiramisu
is now officially on my ‘Must have Desserts list of Chennai’. To realize that
we were taken on such a gastronomical tour by a Chef who was all of 27 is sure
to make us introspect on how talented people can become at very young ages.<o:p></o:p></div>
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<div class="MsoNormal" style="text-align: justify;">
The ‘Festa della Pasta’ is on
till the 19<sup>th</sup> of July, 2015 at Prego – Hotel Taj Coromandel located
in Nungambakkam. An A La Carte meal for two should cost about ₹ 3000 - ₹ 5000
depending on the number of courses. You can also select one of their pre-set
course meals that start from about ₹ 1500 per person for a 3 course meal.<o:p></o:p></div>
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To be updated on my latest reviews, do subscribe to the feed by leaving your email address in the subscribe section on the top right hand side of this post. If this article interested you, please share it so others may be interested and benefited too!!! Request you to also visit our Facebook page <a href="http://www.facebook.com/foodinchennai" target="_blank">Food In Chennai - Facebook</a> and share the page with a Like amongst your friends and also follow us on our twitter handle at <a href="http://www.twitter.com/foodinchennai" target="_blank">@FoodInChennai</a>. You can also follow us on Google Plus at <a href="https://plus.google.com/u/0/b/114804117231659370200/114804117231659370200/about/p/pub" target="_blank">Food in Chennai-GooglePlus</a>. Please also feel free to g+1 this post so others may be benefited too.</div>
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Anonymoushttp://www.blogger.com/profile/04646787452994163812noreply@blogger.com18tag:blogger.com,1999:blog-6992990865329430987.post-41056025634476336902015-06-25T16:56:00.000+05:302015-06-25T16:57:08.505+05:30Haleem and Iftar Pack - Daawat a Biryani<div dir="ltr" style="text-align: left;" trbidi="on">
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After beginning the Ramadan Iftar series with the <a href="http://www.foodinchennai.com/2015/06/ramadhan-iftar-special-haleem-pista.html" target="_blank">review of Pista House Haleem</a>, this time around wanted to check out on the Iftar fare from a non conventional place that serves one of the best home delivered Biryani in Chennai. Among the non conventional outlets, Daawat Biryani's Iftar menu seemed to have caught my attention well before others. Knowing that food from Daawat Kitchen can rarely be disappointing, decided that their Iftar pack would be my first pack of the season.</div>
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<div style="text-align: justify;">
As always went through their offerings and placed my ordered on the previous evening for a Haleem Combo and an Iftar pack. Although you just need to order one out of their three combos for them to deliver, I wanted to get a broader overview of their fare and hence ordered for the above two combos. As highlighted in my first post of the Ramadan Iftar series, the review style will be crisp and on the following parameters.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKDMEasp5C8mSYm3XX0rv0IhiMBRPhz7D_zpRRJx3qjXWrHTQ86WzhxM1M-Asy5mLpYo5L56I7pVXOdSma2ia-OO2H-OURHKyPGzM380ng_FJWTZCHFiO0_J17HfjhHAnhyphenhyphenVv1z9s46UGJ/s1600/_DSC8601.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKDMEasp5C8mSYm3XX0rv0IhiMBRPhz7D_zpRRJx3qjXWrHTQ86WzhxM1M-Asy5mLpYo5L56I7pVXOdSma2ia-OO2H-OURHKyPGzM380ng_FJWTZCHFiO0_J17HfjhHAnhyphenhyphenVv1z9s46UGJ/s400/_DSC8601.jpg" width="400" /></a></div>
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<div style="text-align: justify;">
<b><u>Quantity:</u></b></div>
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First up the Haleem combo consisted of 500ml of Haleem and 5 pcs of medium shaped triangle Mutton Kheema samosa. The Iftar pack comprised of about 175ml Haleem, 2 nos of Kheema samosas, 3 nos of Chicken kebabs, a Chicken roll, Phirni and 150ml of Ice Lemon tea. </div>
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<div style="text-align: justify;">
<b><u>Quality:</u></b></div>
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<div style="text-align: justify;">
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First things first, the Haleem looked considerably different to what I've so far known to as Haleem. I've been having Haleem for quite a few years now with some of them being hand brought by family when they fly down from Hyderabad just to let you know that I'm no stranger to it. The Haleem was very thin and watery as compared to the rich and gluggy authentic ones. To be honest the consistency was more of a hardened curry rather than the one that is synonymous with Haleem. It was also much lighter in colour as I was able to make a comparison with another Haleem that I carried over from the previous evening. Having a total of about 675ml of Haleem, I resorted to some kitchen experiments to get the consistency right. After reducing it for about 10 minutes with a vented pot, I was able to get a texture comparable to the traditional ones. However this Haleem was devoid of any bones and was to an extent flavourful minus the extra work I needed to do in order to overcome the runny consistency and get the true feel of having Haleem.</div>
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The mutton samosas were quite flavourful but would have liked it to be packed with more filling for the price being paid for it. The wrappers used for also great as inspite of being cold during the delivery, it didn't turn very soggy. The Chicken kebabs were a complete miss for me as the kebab was completely dried out and provided a sort of fine dusty texture on the palate. It was just too dry. On the contrary the Chicken roll was spot on. I loved the filling and the succulent parotta that was used to make the roll all added to the flavour. The roll was big enough for a person to consume and felt it to be the best item in the Iftar pack. </div>
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As for the drink, the lemon ice tea there is nothing much to elaborate excepting that it was just about 150ml which in no way could be a sufficient quantity for a fasting person. Coming to the dessert in the pack, the Phirni unfortunately was again a major let down. Don't know if it was the packaging or what but when I transferred it to a bowl, it fell into it as a big ball. It had become way to thick and lost the complete feel of the semi liquid phirni that one craves for. As I had to scoop it out rather than spoon it, felt that it was a tad too high on sweetness level. However because of how it had turned too by the time it reached my place, I decided to do away after a few mouthfuls.</div>
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<b><u>Price:</u></b></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">The Haleem combo is priced at ₹ 375 while the Iftar pack is priced at ₹ 295. Delivery charges are extra and for Kilpauk it was ₹ 55. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Felt the pricing to be higher in comparison to the average price in the market. 500 ml of Haleem is priced at about ₹ 200-₹ 250 elsewhere. While the pricing of the Iftar pack is at the same as most other outlets, the number of items in the pack is comparatively much less here. The basic ingredient of breaking the fast which is the dates and water are not part of the Iftar pack. This coupled with</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> a few other things leave the Iftar pack incomplete and wanting for more. Adding to this, the delivery charge, I felt just inflated the overall pricing because if the food was top notch it wouldn't have pinched so much.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><b><u>Packaging:</u></b></span></div>
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The overall packaging was good except for the juice and dessert. The Haleem came in a sturdy container while the samosa and kebabs were boxed in an aluminium box. The roll was wrapped in the usual wrapper. However the Ice tea came in the form of a pouch knotted with rubber bands which was a big big disappointment.The same was the case with the phirni too. I seriously believe the packaging of the phirni had a major role in how it was perceived by me.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdHRJzhhXHoF8-33hvl0vsBla-JZOylD-Z0q6yU84Fr76p16GW41Rg6Joxm9-D4kVtc2Wg0Z1uOtRt1-2_Wg8NGNXfkCqKS68XaHgdpEwhZryb6oYmtqqINFcnf6zO3Mdv_sLcNkzLK8ME/s1600/_DSC8598.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdHRJzhhXHoF8-33hvl0vsBla-JZOylD-Z0q6yU84Fr76p16GW41Rg6Joxm9-D4kVtc2Wg0Z1uOtRt1-2_Wg8NGNXfkCqKS68XaHgdpEwhZryb6oYmtqqINFcnf6zO3Mdv_sLcNkzLK8ME/s400/_DSC8598.jpg" width="400" /></a></div>
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<b><u>Rating:</u></b></div>
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<ul>
<li>Quantity - 3/5</li>
<li>Quality - 2.5/5</li>
<li>Price - 2.5/5</li>
<li>Packaging - 3/5</li>
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Overall I felt a bit disappointed as the high expectation I had keeping in mind how awesome their awesome is was definitely not matched by their Iftar offering.</div>
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To be updated on my latest reviews, do subscribe to the feed by leaving your email address in the subscribe section on the top right hand side of this post. If this article interested you, please share it so others may be interested and benefited too!!! Request you to also visit our Facebook page <a href="http://www.facebook.com/foodinchennai" target="_blank">Food In Chennai - Facebook</a> and share the page with a Like amongst your friends and also follow us on our twitter handle at <a href="http://www.twitter.com/foodinchennai" target="_blank">@FoodInChennai</a>. You can also follow us on Google Plus at <a href="https://plus.google.com/u/0/b/114804117231659370200/114804117231659370200/about/p/pub" target="_blank">Food in Chennai-GooglePlus</a>. Please also feel free to g+1 this post so others may be benefited too.</div>
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Anonymoushttp://www.blogger.com/profile/04646787452994163812noreply@blogger.com51tag:blogger.com,1999:blog-6992990865329430987.post-68758548332078360112015-06-23T16:30:00.000+05:302015-06-24T02:14:58.170+05:30Ramadhan Iftar Special - Haleem @ Pista House<div dir="ltr" style="text-align: left;" trbidi="on">
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With another year gone by and the Holy Month of Ramadan setting in, I’m back with the Iftar specials. Being much focussed reviews, I’ll be following a different evaluation system that will focus on Quality, Price and Packaging. For the first time I’ll also be following a rating system as I consider these to be individual products rather than an experience.</div>
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Gone are the days when Iftar meant Conjee and samosas. Of late the most trended product is the ‘Haleem’. To begin the series, which better savoury to start with than ‘Haleem’ from the famous ‘Pista House’ of Hyderabad.</div>
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Until last year, Haleem from Pista house used to be flown in everyday from Hyderabad. But this year, they have set up a kitchen in Chennai and are preparing it fresh every day. They have also setup selling points across the city for easy access to folks across the city.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKtdVUPAhyphenhyphenOJqOK5YdNqC1eGqNKg7Po1YZ-az-lFyQr7iaH8be77qTy2MES9fTYW2gGN3jCU3O2uIkkqs2W-OS4TUOaSoF9eue3F-gXeI4wMpf3HM1vus_N558CJwHs8Xj0XwMvOWQ8uwa/s1600/IMG_8708.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKtdVUPAhyphenhyphenOJqOK5YdNqC1eGqNKg7Po1YZ-az-lFyQr7iaH8be77qTy2MES9fTYW2gGN3jCU3O2uIkkqs2W-OS4TUOaSoF9eue3F-gXeI4wMpf3HM1vus_N558CJwHs8Xj0XwMvOWQ8uwa/s640/IMG_8708.jpg" width="425" /></a></div>
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<b><u>Quality:</u></b></div>
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First impressions, the texture looked perfec<span style="text-align: left;">tly as how it should be. The Haleem had a great consistency with all the ingredients perfectly blended resulting in a gluggy feel to it which provided the right balance along with the caramelized onions and the accompanying lemon. The taste was impeccable however the Haleem as a whole had a major put off due to the presence of bones in it. Haleem is always known for its boneless texture and the bones of varying sizes made the whole experience of eating it very cumbersome. I so wished they strained the bones out as it could have easily been the best Haleem.</span></div>
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<b><u>Price:</u></b></div>
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They serve in two sizes. </div>
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<li><span style="text-align: justify;">400ml Haleem costs ₹ 160 at the kitchen and about ₹ 180 if bought in one of their delivery centres across the city. It can serve for about 1 - 2 people.</span></li>
<li style="text-align: justify;">2 litre Family pack costs about ₹ 750 which can cater to about 5 – 6 people.</li>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPEyhj-Fc_WQsr5KApd49Nx_LYy8ihGaS2KD1z4gMGRVM0LD5rmH9ZneCo0y-xtVkmezawxLJBLlxQ4KUh-RFoWno2T-m7TfCpIqBFD-a28__ShOABTlSf9a1O3HwpoHFHsa56VPBDlhgG/s1600/IMG_8704.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPEyhj-Fc_WQsr5KApd49Nx_LYy8ihGaS2KD1z4gMGRVM0LD5rmH9ZneCo0y-xtVkmezawxLJBLlxQ4KUh-RFoWno2T-m7TfCpIqBFD-a28__ShOABTlSf9a1O3HwpoHFHsa56VPBDlhgG/s640/IMG_8704.jpg" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(400 ml Pack)</td></tr>
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<b><u>Packaging:</u></b></div>
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Exceptional packaging quality. The Haleem is poured hot into a tub that insulates the warmth for quite some time. The tub is latched strongly and is in comparison to the ice cream tubs of international brands.</div>
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<b><u>Rating:</u></b></div>
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<li style="text-align: justify;">Quality – 3.5/5</li>
<li style="text-align: justify;">Price – 4/5</li>
<li style="text-align: justify;">Packaging – 5/5</li>
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The Pista House is available at their kitchen located at Al – Malick Function hall, Opp. to Wallajah Big Masjid on Triplicane High Road. They also have delivery points at Adyar, Anna Nagar, Taramani, OMR, ECR, Ramapuram, Periamet and Siruseri.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHPgbGvKOShqTLzjGA8fqdOe5seafGDzoaFcbhk02MfT9tONbDwPB1kayTAgfUiFtyMxCDJhmtbUApZl0PYMezUbHyjQIEa9KlaiXIH0kRRzeMpORj5JhJweRGThH_WL3XwBH-LH4mwvk8/s640/blogger-image-2068229969.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHPgbGvKOShqTLzjGA8fqdOe5seafGDzoaFcbhk02MfT9tONbDwPB1kayTAgfUiFtyMxCDJhmtbUApZl0PYMezUbHyjQIEa9KlaiXIH0kRRzeMpORj5JhJweRGThH_WL3XwBH-LH4mwvk8/s640/blogger-image-2068229969.jpg" /></a></div>
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P.S: - As I didn't have my camera at hand, the pictures are courtesy my foodie buddy Chennai Soru.<br />
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To be updated on my latest reviews, do subscribe to the feed by leaving your email address in the subscribe section on the top right hand side of this post. If this article interested you, please share it so others may be interested and benefited too!!! Request you to also visit our Facebook page <a href="http://www.facebook.com/foodinchennai" target="_blank">Food In Chennai - Facebook</a> and share the page with a Like amongst your friends and also follow us on our twitter handle at <a href="http://www.twitter.com/foodinchennai" target="_blank">@FoodInChennai</a>. You can also follow us on Google Plus at <a href="https://plus.google.com/u/0/b/114804117231659370200/114804117231659370200/about/p/pub" target="_blank">Food in Chennai-GooglePlus</a>. Please also feel free to g+1 this post so others may be benefited too.</div>
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Anonymoushttp://www.blogger.com/profile/04646787452994163812noreply@blogger.com5tag:blogger.com,1999:blog-6992990865329430987.post-74382625647088548322015-06-18T03:30:00.000+05:302015-06-18T15:58:17.386+05:30Kashmiri Wazwan Experience @ Spice Haat, Hyatt Regency - Anna Salai<div dir="ltr" style="text-align: left;" trbidi="on">
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The food scene in Chennai is slowly transforming into one that will always provide a choice for everyone irrespective of their preference, thanks to the numerous food festivals that keep happening round the year keeping in line with the season and festivities. But one establishment takes their food festivals a notch above the others. Rather than having the usual type of festival celebrating the broader cuisine of a place, Hyatt Regency curate festivals specializing on a specific food family within the broader cuisine of the place.</div>
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And the latest in their festivals is the ‘Traditional Kashmiri Wazwan’ experience that brings to Chennai the authentic wazwan cuisine. For those wondering what does ‘Wazwan’ stand for, ‘Waz’ means Chef who has rare culinary skills that are passed on for generations within the family while ‘Wan’ stands for shops with a large selection of meats and delicacies. The Wazwan Chef is usually someone of high regards in the society and used to exclusively cook only for momentous events and special occasions such as Marriages.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2buDSkXZSNiyPNXAZTN_2XuGGE-450ZfQXU8VlKFygAq2RfskGgUeTajzSqleHhAmsPGdTeZZEkjHP7Q5BbGsardf-y_ePUvlfnTnCJR9kKVLUSAzXvLbQaGLndRKwTwOo9J2zVtPqseg/s1600/_DSC8586+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2buDSkXZSNiyPNXAZTN_2XuGGE-450ZfQXU8VlKFygAq2RfskGgUeTajzSqleHhAmsPGdTeZZEkjHP7Q5BbGsardf-y_ePUvlfnTnCJR9kKVLUSAzXvLbQaGLndRKwTwOo9J2zVtPqseg/s640/_DSC8586+copy.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Wazwan Traem)</td></tr>
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To rope in the authenticity, Hyatt Regency has flown down Waza Bashir Ahmed from Kashmir who will help provide the same experience along with the chefs here in Chennai. The traditional Wazwan usually consists of 36 courses with each having its own traditions. However, the meal that we experienced was a shortened version having about 16 different dishes. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8KEMc-DuGndNznY9vYQhfsSdy-8iB-OpzBC8fYrPBFa2mjjHcVRpJdM7SIRW9c4YcGx-WmNP31fbGHie7N9egHg3SGUlyWrfF3-f5-f2HhNvYY8jhRQIgoHRz5J4kMOYoHLOXfEZ3bdj1/s1600/_DSC8575+copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8KEMc-DuGndNznY9vYQhfsSdy-8iB-OpzBC8fYrPBFa2mjjHcVRpJdM7SIRW9c4YcGx-WmNP31fbGHie7N9egHg3SGUlyWrfF3-f5-f2HhNvYY8jhRQIgoHRz5J4kMOYoHLOXfEZ3bdj1/s400/_DSC8575+copy.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Traem - Sharing Plate)</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieUlKyfiVN8OvsFD9Z_D-PneyhTL0PcR8sUN9XkxBf2dod6eZiwkG8ZSrtrBwZC7WB1yRqXN3eMvei6lzQFVNsbkCI0gICvdV4cbdSjbcv8hKGyHOLjBT7N0NPU43fLK2R2UEnTNwJUfIQ/s1600/_DSC8583+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieUlKyfiVN8OvsFD9Z_D-PneyhTL0PcR8sUN9XkxBf2dod6eZiwkG8ZSrtrBwZC7WB1yRqXN3eMvei6lzQFVNsbkCI0gICvdV4cbdSjbcv8hKGyHOLjBT7N0NPU43fLK2R2UEnTNwJUfIQ/s400/_DSC8583+copy.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Seekh Khabab)</td></tr>
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For the starters, we had some ‘Tabak Maaz’ and ‘Seekh Kababs’. The ‘Tabak Maaz’ is sort of a signature dish of the Wazwan cuisine and is prepared by infusing Lamb Ribs with spices and milk and finally being fried in oil or butter. The Seekh kababs need no introduction and here they have an option of meat or veggie. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOR-yoMRXfbUG453RvyvVAN5svIPKy7UEbMkN60fqraj63VrQRwNTNXMQ1gu0kyKo53Uaa5y8aevknDtiiDgRXcAwLMIksNI5SXR1av2pNZS9A3sfOXAhZLKmjaEHF1xYBx_br-vVIcL6r/s1600/_DSC8577+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOR-yoMRXfbUG453RvyvVAN5svIPKy7UEbMkN60fqraj63VrQRwNTNXMQ1gu0kyKo53Uaa5y8aevknDtiiDgRXcAwLMIksNI5SXR1av2pNZS9A3sfOXAhZLKmjaEHF1xYBx_br-vVIcL6r/s400/_DSC8577+copy.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Shirmal)</td></tr>
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The main course comprised of several curry dishes that were accompanied with a ‘Kashmiri Pulao’ and ‘Shirmal’, the traditional Kashmiri sweet bread. The two stand out dishes were the ‘Lamb Rista’ & ‘Chicken Daniwal’. The rista is spicy paprika based red curry while there was also another subtle version of the same lamb preparation called Gushtaba which uses a yoghurt base. The Chicken daniwal as the name suggests was a preparation using loads of coriander that infused the flavour well balanced to the curry. Being an avid meat lover and having sunk in the ocean of culinary richness from the curries, I decided to forgo the veg mains and indulge in some Qahwa, the traditional Kashmiri tea.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuKksDA7DMSV9rWbOODeWw4gThO4V08BKRH7crh5dMLbqmUtm_jbYRFXBiitna8za8KSKItKitxby-YqZBFlIlkNYjUhB6zp9Yb3kOcWHwkRLVkAy1-9awI2O2YgXGEWLvwCe-5lxuzXGm/s1600/_DSC8589+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuKksDA7DMSV9rWbOODeWw4gThO4V08BKRH7crh5dMLbqmUtm_jbYRFXBiitna8za8KSKItKitxby-YqZBFlIlkNYjUhB6zp9Yb3kOcWHwkRLVkAy1-9awI2O2YgXGEWLvwCe-5lxuzXGm/s400/_DSC8589+copy.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Desserts)</td></tr>
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The desserts that were served helped tie all the dishes together in a celebratory style. The ‘Kesari Mango Phirni’ was truly outstanding with the flavours of mango, saffron and dairy complementing each other perfectly. The other dessert of the afternoon was the ‘Zarda Pulao’ also known as sweet rice. Had this been the only dish of the afternoon, then I would have raved but the Phirni just brought about the perfect closure to this wonderful journey of the Kashmiri Wazwan festival. </div>
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<tr><td class="tr-caption" style="text-align: center;">(The Man behind the food - Waza Bashir Ahamed)</td></tr>
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The Wazwan experience is being held at Spice Haat in Hyatt Regency and is part of their buffet spread. One can also savour the Wazwan experience in the authentic way by ordering for a ‘Traem’ which comprises of a large plate with rice heaped in the middle and surrounded by all the other elements of the cuisine. This is ideal for groups to indulge and share the love of eating from a single plate.</div>
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The festival is on till the 21st of June and is priced at ₹ 1550 plus taxes for the buffet while the Traem will cost about ₹ 1440 plus taxes for the non veg option and ₹ 1100 plus taxes for the veg option.</div>
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Anonymoushttp://www.blogger.com/profile/04646787452994163812noreply@blogger.com36tag:blogger.com,1999:blog-6992990865329430987.post-66454470392748574112015-06-11T19:00:00.000+05:302015-06-16T03:58:14.786+05:30The Manhattan Fish Market - RK Salai, Mylapore<div dir="ltr" style="text-align: left;" trbidi="on">
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With more and more people travelling abroad now, international food chains have felt the need to start their outlets in India more so than before. I don’t know why the case is so, the irony is that Chennai never gets to witness the bloom of any international brand. More so these brands come to Chennai only after establishing at least a couple of outlets in places like Mumbai, Bangalore, etc, which can take anywhere between 6 month to a year. I’m sure there are several reasons to this equation but being an ardent foodie nothing gives me immense joy than knowing that an international chain has finally chosen Chennai as their launch city. </div>
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After establishing a niche for themselves with over 50 outlets across half the world from Oman to Japan, the famous speciality sea food restaurant ‘The Manhattan Fish Market’ has opened up their first outlet in India in namma Chennai. Bringing us the American style of sea food cuisine, this place created quite a pre-opening anticipation thanks to the early announcement of their arrival along with some great social media buzz.</div>
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Coming to the experience of the evening, first things first. The restaurant is situated across two floors with the first floor has a live kitchen space in addition to the tables while the second floor consisted of a few tables and around 3 private dining areas. The ambiance was on the lines of the food they dish out. Once we were seated, the person waiting on us explained their elaborate menu to us. To put it in a nut shell, the seafood on their menu can be cooked essentially in five different techniques, viz. Deep Fried, Poached, Baked, Grilled and their signature Flame style. As we were in a group, we decided to order a couple of platters to experience their different cooking styles and also savour most of their offerings. As we had a vegetable loving friend, we needed to cater to her requirement too which wasn’t much difficult considering there was only about four vegetarian dishes on the menu. </div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">(Creamy Mushroom Soup) </span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">(Garlic Herbed Mussels)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">(Fried County Mushrooms)</td></tr>
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The first up was the ‘Creamy Mushroom Soup’, which turned out to be a different interpretation of the classic Mushroom Cappuccino. Nevertheless, it tasted quite good but personally felt the cream to be a bit heavy along with the saltiness of the mushroom being a dominant flavour. For starters we had ordered, ‘Fried Country Mushrooms’ and ‘Garlic Herb Mussels’. Being a very choosy seafood eater I only eat sea food that are placed on the opposite ends of the spectrum, either Sushis or Crustaceans, along with the occasional Salmon. So I gave the Mussels a miss while I thoroughly enjoyed the fried mushrooms. It had a very light batter that elevated the flavours of the mushroom right enough to strike a chord in making you forget you were consuming a vegetarian dish.</div>
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<tr><td class="tr-caption" style="text-align: center;">(Fish N Chips)<span style="text-align: left;"> </span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">(Flaming Manhattan Star Platter)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.8000001907349px;">(Flaming Manhattan Star Platter)</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXTByM2rCwzXTuIVDXQup1UtOjc0UILHjb8PVjPaaYycf2U1kjmSYUiO2q8HjybnZtRRL7yCiwDd1HMGoUzWt4GfDz6IXy3W2DGfQ1ns4rD_oXO1zTJi_mbhBjX9TYGTX5PoaLzQpXThzr/s1600/_DSC8410+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXTByM2rCwzXTuIVDXQup1UtOjc0UILHjb8PVjPaaYycf2U1kjmSYUiO2q8HjybnZtRRL7yCiwDd1HMGoUzWt4GfDz6IXy3W2DGfQ1ns4rD_oXO1zTJi_mbhBjX9TYGTX5PoaLzQpXThzr/s400/_DSC8410+copy.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Grilled Flaming Lobster Platter)</td></tr>
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With the starters done, it was time for the mains. I couldn’t go past the page that had ‘Fish N Chips’ as this was my only source of seafood protein during my stint in UK. On rare occasions that I wanted to have something different, I would head to the corner place and pick up a take away of some Fish N Chips. Just love the way, we get it in UK with the fish wrapped in a parchment paper that would drip with oil. Having made up my mind on ordering this, I left the other mains to the choice of my buddies. After some deliberations, it was decided to also order a ‘Grilled Flaming Lobster’ & ‘Manhattan Star’ platters. The Fish N Chips arrived first and on initial looks didn’t resemble my corner shop one. But it aint’ fair to expect that as I’m sure people will run screaming oil, oil if the same is served here. However the flavour of the fish and batter made it up. Probably my preferred choice now in Chennai for Fish N Chips. With regards to the ‘Grilled Flaming Lobster’, it was a visual treat to experience the way it was being served. The platter comes with a serving of Grilled lobster, some garlic mussels, Fried calamari and fish fingers. The waiting staff that brings an industrial size blow torch and turns the heat up in the room flamboyantly by flaming the lobster. I leave it to the photos to do the talking. I loved the Calamari and the lobster over the fish fingers while I chose to forgo the mussels. On the other hand, the ‘Manhattan Star’ platter consisted of a Grilled Calamari, Fried Oysters, Poached Mussels, Flaming Prawns and Baked Fish. My palate preferred the fried calamari over the grilled version while the flaming prawns was just too good that I had to fight for more portions with my friends because I had to skip the mussels. Overall the star platter provides an opportunity to savour all five cooking techniques in a single platter.</div>
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<tr><td class="tr-caption" style="text-align: center;">(Manhattan Mud Pie)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">(Tuscan Tiramisu)</td></tr>
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To bring closure to the evening, we decided to order their signature ‘Manhattan Mud Pie’, ‘Oreo Kaboom’ shake and a ‘Tuscan Tiramisu’. The mud pie lived up to the expectation by being the best dessert of the evening. The shake unfortunately lacked the characteristics of a shake and felt more like an Orea Coffee flavoured drink while the Tiramisu definitely did not par to the original Tiramisu as it again seemed to be their own interpretation and had a different twist. But we fell in love tremendously with the mud pie that we decided to order another portion to offset the mild disappointment with the other desserts.</div>
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Overall, The Manhattan Fish Market would be a paradise for ardent sea food lovers looking to savour and experience the best of catches using different cooking techniques. Joining the ranks of just a handful of stand-alone speciality of seafood restaurants, I’m sure this fish market is bound to last long in namma Chennai and provide us with this differential experience.</div>
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The Manhattan Fish Market is located on RK Salai opp to Marvel Wedding cards. A meal for two should cost you around ₹ 1500 if it’s the regular fare. If lobster is a preferred choice then be prepared to splurge as the Grilled Lobster platter is priced at ₹ 2490 but is worth every penny.</div>
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Anonymoushttp://www.blogger.com/profile/04646787452994163812noreply@blogger.com7tag:blogger.com,1999:blog-6992990865329430987.post-84772000037133156492015-05-17T14:23:00.000+05:302015-05-20T03:46:49.016+05:30Menchies Frozen Yogurt @ Khader Nawaz Khan Road - Nungambakkam<div dir="ltr" style="text-align: left;" trbidi="on">
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The food scenario in Chennai has recently seen a plethora of International brands setting up outlets presenting us with their signature specialities. The latest non-contemporary brand to join this list of International brands is ‘Menchies Frozen Yogurt’ from USA with the Chennai outlet being their second location in India. FROYO (FROzen YOgurt) as it is commonly referred to is an absolutely perfect healthy substitute to those staying away from ice creams.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-XyHqRBsAJDSWahp4TrxszVb5S5wIoTTAYnTIwWL00LxxAqYPJWPg6ztwXPT_2iN6fhH0qdgu6EyTpG5SrKQ88VAGTYOo9RRW7x7MpARGMnB2MmW33GL0z0voDCV6Eq-dk1BKNTUhlrDB/s1600/_DSC8167.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-XyHqRBsAJDSWahp4TrxszVb5S5wIoTTAYnTIwWL00LxxAqYPJWPg6ztwXPT_2iN6fhH0qdgu6EyTpG5SrKQ88VAGTYOo9RRW7x7MpARGMnB2MmW33GL0z0voDCV6Eq-dk1BKNTUhlrDB/s400/_DSC8167.jpg" width="400" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ar39_H-oZfl7LwentLYU7618-cXxKGoYc6gtfhksFBk7xOYIs5TQzLdYgWG90XgP9GAb6wFeT7LJ0tX6z4EwNRHKjl5tIE1RDLRhU_B_5js2G4hbT0S844Gs8D9p4HWYKuAn4R_sjOnr/s1600/_DSC8162.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ar39_H-oZfl7LwentLYU7618-cXxKGoYc6gtfhksFBk7xOYIs5TQzLdYgWG90XgP9GAb6wFeT7LJ0tX6z4EwNRHKjl5tIE1RDLRhU_B_5js2G4hbT0S844Gs8D9p4HWYKuAn4R_sjOnr/s400/_DSC8162.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Froyo Dispenser)</td></tr>
</tbody></table>
<div style="text-align: justify;">
There are a couple of things that makes Menchies unique in comparison to other dessert places. First and foremost, you can completely opt for a hands on experience on creating your own version of FROYO. All you need to do is pick up a waffle/cone/cup and head to the froyo dispenser and dispense your choice of flavour from about 10 flavours that are changed on a daily basis. What is more surprising is that the flavours are paired as couples such that in case you need a mix of 2 paired flavours, you do not have to make the effort to dispense each flavour as you can use the middle portion of the dispenser to provide a mix of both flavours amongst the pair. There is no restriction on how much you would like to fill your serving size as the froyo is not priced based on flavour or size rather on the total weight. So feel free to have as little or as much as your palate desires.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Kofxye56kGCIfpi8nWiSwP9MW0O5D4xSeLN-1dfU_RY77FrZW8wixcqvWpCvCLeOpY-8URtM3YOGMHGSUOXgG9dRSxkVUvQ_foi25T4kOfx9_9hhE-iHuqDc8lXcPHdt2Ir-G2DEEzNo/s1600/_DSC8163.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Kofxye56kGCIfpi8nWiSwP9MW0O5D4xSeLN-1dfU_RY77FrZW8wixcqvWpCvCLeOpY-8URtM3YOGMHGSUOXgG9dRSxkVUvQ_foi25T4kOfx9_9hhE-iHuqDc8lXcPHdt2Ir-G2DEEzNo/s400/_DSC8163.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Toppings Counter)</td></tr>
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Once you have picked the flavours, next is to add toppings and sauces to enhance the flavours. They have a choice of about 16 toppings to choose from and another 6 sauces to choose from ranging from fudge to Nutella to honey. Once you have created your dream combination, you just need to take it to the staff nearby who will weigh in the froyo. I honestly believe that this methodology of serving desserts gives the customer the flexibility to have a guilt free experience as they are not bound to over consume under the disguise of not wanting to waste the same.</div>
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During my visit, I got to taste a combi of Mint & Chocolate and also another combi of Mango & Vanilla. The Mint-Chocolate froyo resembled the famous chocolate “After Eight”. The lightness of the froyo made it very easy on the palate and made us wanting for more as there was absolutely zero guilt. Having sampled the other flavours (Yes!!! You can sample as many flavours as you want before you make up your mind), I wanted to try the classic combo of Mango-Vanilla which is my opinion was the most divine combo on offer that evening. The flavour of Mango was perfect to elate it in comparison to the vanilla yet wasn’t strong such that it was over-powering. Overall, Menchies frozen yogurt is truly a great replacement for those who want to avoid ice creams without compromising much on taste or texture. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1agEY3StciKEf0QvavsZxpno-Qm7LtzWUDgEoKNf9sFKck3Jan-Ulns-41-NVfy3pbKxhKRkajGsWzqzZNTXpHjD5yqYG_a1llGi7i0mTFcEmT_pcd8GEw79-vJEo2jcHMy-sjCZb0r4J/s1600/_DSC8180.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1agEY3StciKEf0QvavsZxpno-Qm7LtzWUDgEoKNf9sFKck3Jan-Ulns-41-NVfy3pbKxhKRkajGsWzqzZNTXpHjD5yqYG_a1llGi7i0mTFcEmT_pcd8GEw79-vJEo2jcHMy-sjCZb0r4J/s400/_DSC8180.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Mint-Chocolate Froyo)</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo5j6ZssNVa8SJeo4f-mbi2Xjg3Zwnb7_ovdSNIymB1ycCAzJbVNjjz9hUKBfACZY-KiuYwAFApeEcfpiur9ZiGoKUF6zXG0fj2wrqM7rKNDkdpaoadyqaih1IE4hVu2vsxQ6KLMcDp9NZ/s1600/_DSC8175.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo5j6ZssNVa8SJeo4f-mbi2Xjg3Zwnb7_ovdSNIymB1ycCAzJbVNjjz9hUKBfACZY-KiuYwAFApeEcfpiur9ZiGoKUF6zXG0fj2wrqM7rKNDkdpaoadyqaih1IE4hVu2vsxQ6KLMcDp9NZ/s400/_DSC8175.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Strawberry Waffle Cone)</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVpwUZVVYQkG3TTxCol3qvBU8po-CdkrtBwnYyAgwl85F_gS6eNBuiQVeikTZV_PB55jDDLeXrfL4eV2_7lcq_7rl6sZ2ExD43B2BkvD9ukJHTRhGrnvZ6QMpmv5L5Tlljxyh-5pQwszbE/s1600/_DSC8184.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVpwUZVVYQkG3TTxCol3qvBU8po-CdkrtBwnYyAgwl85F_gS6eNBuiQVeikTZV_PB55jDDLeXrfL4eV2_7lcq_7rl6sZ2ExD43B2BkvD9ukJHTRhGrnvZ6QMpmv5L5Tlljxyh-5pQwszbE/s400/_DSC8184.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Mango-Vanilla Froyo)</td></tr>
</tbody></table>
<div style="text-align: justify;">
‘Menchies Frozen Yogurt’ is located on Khader Nawaz Khan Road and should cost you about ₹ 150-200 per serving depending on the quantity and toppings you choose. The charge per gram is ₹ 1.30 + taxes plus any additional for waffles or cones. </div>
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To be updated on my latest reviews, do subscribe to the feed by leaving your email address in the subscribe section on the top right hand side of this post. If this article interested you, please share it so others may be interested and benefited too!!! Request you to also visit our Facebook page <a href="http://www.facebook.com/foodinchennai" target="_blank">Food In Chennai - Facebook</a> and share the page with a Like amongst your friends and also follow us on our twitter handle at <a href="http://www.twitter.com/foodinchennai" target="_blank">@FoodInChennai</a>. You can also follow us on Google Plus at <a href="https://plus.google.com/u/0/b/114804117231659370200/114804117231659370200/about/p/pub" target="_blank">Food in Chennai-GooglePlus</a>. Please also feel free to g+1 this post so others may be benefited too</div>
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Anonymoushttp://www.blogger.com/profile/04646787452994163812noreply@blogger.com2tag:blogger.com,1999:blog-6992990865329430987.post-81798598566744808512015-04-05T13:47:00.001+05:302015-04-05T13:47:18.127+05:30Best Waffle place in town @ Waf O'Bel - Jagannathan Road, Nungambakkam<div dir="ltr" style="text-align: left;" trbidi="on">
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Those who have been following my posts over the last few years may by now have known that I'm a major dessert person. When it comes to dessert, I can gulp down anything and everything that is laid out on the table. But even I've had evenings when I really didn't feel indulging in a lot of sugar but yet craved for something sweet. My saviors on such days were 'Waffles' and occasionally the 'Pancakes' as I'd always considered pancakes a breakfast thingy. Having tasted some amazing waffles outside India, this was always a major setback for me in Chennai. There were only one or two places that served waffles that even had the right of being called waffles as most shops/kiosks/restaurants usually serve a huge chunk battery stuffs.</div>
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As I usually stick to the two trusted places, I was not so excited when I heard about 'Waf O'Bel', a dedicated stand alone waffle place opening, as I assumed it to be yet another shop claiming to serve something in the name of Belgian Waffles. But this perspective changed when curiosity got the better of me. Upon researching more about the place, I came to know that 'Waf O'Bel' has a Belgian Waffle Chef by the name of Christophe. The more intriguing aspect was the fact that they had both the types of Belgian Waffle, the 'Liege' and the 'Brussels'. This sealed the deal and I decided to visit them the same evening.</div>
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To all those thinking of a swanky place, do not expect further. 'Waf O'Bel' is located within a pizzeria and shares seating with them. They have a simple menu comprising of a selection of 'Liege' and 'Brussels' waffles along with a host of hot beverages. For those of you wondering about the difference between the two types, 'Liege' waffles are made from brioche bread dough mixed with sugar crystals and are more denser than the commonly represented 'Brussels' waffles which is made from a light batter and hence more light and crispy. The waffles at 'Waf O'Bel' can be topped with chocolate chips, nutella, ice cream, bananas, whipped cream, fruit compote and sprinkles.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEzWstXjXSAtqKDyZVx1VGC673MztLO2oez5GljPn3D2VlF-Lo2hsAfzh_ZHK7rGq4NDqYGyC4r8wF0zGkw9tdUSLKT38ZGTr6miWMR_NSRAdKu0Lp6pr4N-sYqQZnyOI2LdL0xsRIsY63/s1600/_DSC7973.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEzWstXjXSAtqKDyZVx1VGC673MztLO2oez5GljPn3D2VlF-Lo2hsAfzh_ZHK7rGq4NDqYGyC4r8wF0zGkw9tdUSLKT38ZGTr6miWMR_NSRAdKu0Lp6pr4N-sYqQZnyOI2LdL0xsRIsY63/s1600/_DSC7973.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Brussels Red Carpet)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDH5_MVfv9PvjXdh_u0hSq8MbAgU93GirDD2eJ7jSPMfuMhBFtK-N1GU5neZEcMZk4VKU_Duqn4KrKntrV5kLEA968_MeZiOg57oR8Jul4V70nC7yR3bzbF41mc_leLgTc8dQoU7zKrmE4/s1600/_DSC7972.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDH5_MVfv9PvjXdh_u0hSq8MbAgU93GirDD2eJ7jSPMfuMhBFtK-N1GU5neZEcMZk4VKU_Duqn4KrKntrV5kLEA968_MeZiOg57oR8Jul4V70nC7yR3bzbF41mc_leLgTc8dQoU7zKrmE4/s1600/_DSC7972.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Liege Cool Banana)<span style="text-align: left;"> </span></td></tr>
</tbody></table>
<div style="text-align: justify;">
For the evening, I ordered for a 'Liege Cool Banana' and 'Brussels Red Carpet'. The Liege waffle as expected was dense and chewy with ample toppings of banana, nutella and whipped cream. However, the winner of the evening was definitely the Brussels Red Carpet. This was by far the lightest and the crispiest waffle I'd ever tasted in India. It was just mind blowing. I could have just sat there in oblivion downing waffle after waffle. The Red Carpet variant of the waffle had a topping of fruit compote and whipped cream. Now if anyone asks me where to head for some waffles, there are no longer multiple options, its just 'Waf O'Bel' as I'm sure if they continue to dish out waffles with such taste and consistency, they have a great demand awaiting them.</div>
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'Waf O'Bel' is located inside Eatzaa pizzeria (formerly known as Sam's Pizza) on Jagannathan road, Nungambakkam and the waffles cost about ₹ 70 for the waffle alone while with toppings it can range up to ₹ 140 plus taxes. </div>
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<br /></div>
<div style="text-align: justify;">
To be updated on my latest reviews, do subscribe to the feed by leaving your email address in the subscribe section on the top right hand side of this post. If this article interested you, please share it so others may be interested and benefited too!!! Request you to also visit our Facebook page <a href="http://www.facebook.com/foodinchennai" target="_blank">Food In Chennai - Facebook</a> and share the page with a Like amongst your friends and also follow us on our twitter handle at <a href="http://www.twitter.com/foodinchennai" target="_blank">@FoodInChennai</a>. You can also follow us on Google Plus at <a href="https://plus.google.com/u/0/b/114804117231659370200/114804117231659370200/about/p/pub" target="_blank">Food in Chennai-GooglePlus</a>. Please also feel free to g+1 this post so others may be benefited too</div>
</div>
Anonymoushttp://www.blogger.com/profile/04646787452994163812noreply@blogger.com5tag:blogger.com,1999:blog-6992990865329430987.post-65141942699464118622015-04-04T17:25:00.000+05:302015-04-04T17:25:34.876+05:30The Colony @ Hotel Raintree, St Mary's Road - Alwarpet<div dir="ltr" style="text-align: left;" trbidi="on">
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Gone are the days when there were
only a handful of amazing restaurants located within five star hotels. With the
mushrooming of several new properties every year, the existing hotels are continually
looking at increasing their revenue by revamping the restaurant offerings
situated within. One such chain of hotels that has been consistently great with
their restaurants is Hotel Raintree. Among my multiple visits to both their
properties in Chennai, I’ve never left back with a single iota of worry. So
when I was told that the Coffee Shop at their St. Mary’s road hotel had been
renovated, I just couldn’t wait to check the new place. <o:p></o:p></div>
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First things first, the restaurant
has been rechristened as ‘The Colony’ and flows seamlessly all the way to the
lobby with a different ambiance set up near the lobby and a very colonial set
up with art pieces depicting the Colonial era of Chennai inside the main dining
area. As I settled down into my place, I was greeted by the Executive Chef Mr.
Hushmoin Patell, whose looks immediately made me feel that I’m in for a delight
tonight. After brief pleasantries, Chef informed that their concept of buffet
is slightly different as in addition to the spread, a few dishes are made on
order and served hot and fresh right at the table.</div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdJBLblzQTxR9agBqtMz9hlK9iP6mOMdj1hzdB6PH1_RSBtd5JfVbmtuhT87zzZqaeS7VVrXhOHNF_JaTLGs0onuO0_Y-JN5HehObOgtulp9oIbGuqxginxskWBn3S5pLp8MsKGznxKtV1/s1600/_DSC8008.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdJBLblzQTxR9agBqtMz9hlK9iP6mOMdj1hzdB6PH1_RSBtd5JfVbmtuhT87zzZqaeS7VVrXhOHNF_JaTLGs0onuO0_Y-JN5HehObOgtulp9oIbGuqxginxskWBn3S5pLp8MsKGznxKtV1/s1600/_DSC8008.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;">(Chicken and Mushroom Cappuccino)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlcqKfy5_nGrBPbZBZOON2NRt-yJSicTcEGskgk7Ukpsl3ag8htZc-jkOpVg4nstydJ2o5AQulAG2pAXVh6u07nMvn64LscgQqzS4XGQoVUwsPcSwUYPfhzEHvuafj_3DXQuprtYsSseXm/s1600/_DSC8005.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlcqKfy5_nGrBPbZBZOON2NRt-yJSicTcEGskgk7Ukpsl3ag8htZc-jkOpVg4nstydJ2o5AQulAG2pAXVh6u07nMvn64LscgQqzS4XGQoVUwsPcSwUYPfhzEHvuafj_3DXQuprtYsSseXm/s1600/_DSC8005.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Salad Counter)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmXdqnM3GBsgLyt5WkaRWu0YorcAfQMhj0BvXGMHfUA8FjaOREFQ02523N8QgX31V5nib4Yxw7B-ih3eenQy44_X3KlcmHmIUEeSfgPZK_eS1rFsyZXFefbK1uvvoWEU-O7SArl6aAq9I1/s1600/_DSC8006.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmXdqnM3GBsgLyt5WkaRWu0YorcAfQMhj0BvXGMHfUA8FjaOREFQ02523N8QgX31V5nib4Yxw7B-ih3eenQy44_X3KlcmHmIUEeSfgPZK_eS1rFsyZXFefbK1uvvoWEU-O7SArl6aAq9I1/s1600/_DSC8006.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Cold Meat spread)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwJpsah4aYgjSLBR07frr0nCKKV4c7DNAEC54mwhrA5VBPaEYDtKh9MT_jqMBupD4vyhPenOs0dKoKX-LKEOOwJqDy7jFP-nkrj7BTNJ6GUparKw7j8LVUHZD0gw1C-rQL3ILiU1t3y6rs/s1600/_DSC8010.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwJpsah4aYgjSLBR07frr0nCKKV4c7DNAEC54mwhrA5VBPaEYDtKh9MT_jqMBupD4vyhPenOs0dKoKX-LKEOOwJqDy7jFP-nkrj7BTNJ6GUparKw7j8LVUHZD0gw1C-rQL3ILiU1t3y6rs/s1600/_DSC8010.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Cold Platter)</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIujGRUJBIyu3SyQLS8jcNh1tquuB_OeiaqNSX3wHk6yYmuIaxxH4J0tVHnprrtmNlTYuPT2dL2BWE2rE9wgrQCO8Y16RgULfqT2fW3gxFhg9WgDvm6alW2hQTsHHKi6XW_HJNG8nyO-xF/s1600/_DSC8013.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIujGRUJBIyu3SyQLS8jcNh1tquuB_OeiaqNSX3wHk6yYmuIaxxH4J0tVHnprrtmNlTYuPT2dL2BWE2rE9wgrQCO8Y16RgULfqT2fW3gxFhg9WgDvm6alW2hQTsHHKi6XW_HJNG8nyO-xF/s1600/_DSC8013.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Grilled Prawns on a bed of Couscous)</td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
While I waited for the soup to be
served, I made a visit to the spread and was quite surprised at the same. The
cold counters had an assortment of salads with a cold mezze platter too. Some
of the salads that were intriguing were a ‘Salad of Broccoli, Orange &
Bocconcini’, ‘Surati Fafda’, ‘Vietnamese rice paper rolls with raw Mango &
Vermicelli noodles’, ‘Salad of Wine poached Pear, Asparagus and Arugula’, a
delicious ‘Grilled Prawns on a bed of Couscous’ and a whole lot of dips
including ‘Mustard Mayo’, ‘Hummus’, ‘Babaganoush’ and ‘Labneh’. By the time I
could pick up my choice from the cold counter, the ‘Chicken & Mushroom
Cappuccino’ made its way to the table. The soup had the perfect balance of both
flavours and along with the biscotti made me feel as if it was a meal all by
itself. The beginning was just fabulous.<o:p></o:p></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIi5aRorBwekbX_lqnX0QoLUmNsQhT-oCp5p0bm77eMRmFnza04MiWm52qQ2j72kjezAJ3Ec-bdxwYVlH8gtof00yVZZeQXVRR1TDS9KBbWcKwX9p_1Gn1oJOFHsrxUh2I57wFYF8gWSeE/s1600/_DSC8015.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIi5aRorBwekbX_lqnX0QoLUmNsQhT-oCp5p0bm77eMRmFnza04MiWm52qQ2j72kjezAJ3Ec-bdxwYVlH8gtof00yVZZeQXVRR1TDS9KBbWcKwX9p_1Gn1oJOFHsrxUh2I57wFYF8gWSeE/s1600/_DSC8015.jpg" height="400" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Mutton Chapli Kebab)</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0v63QMPvrS1_czFWvuh-sfGdLkV-zqpK6yJSpbW5H6lmH0yPGL_Ejp6VLEUl7aeKP4lB-oTP7C0-l32SwaW-7n1FvXNln3ba6x7AM1mBdbMAhISC2TK7upyLKdaI8jIjstAE2idEJZ4bB/s1600/_DSC8016.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0v63QMPvrS1_czFWvuh-sfGdLkV-zqpK6yJSpbW5H6lmH0yPGL_Ejp6VLEUl7aeKP4lB-oTP7C0-l32SwaW-7n1FvXNln3ba6x7AM1mBdbMAhISC2TK7upyLKdaI8jIjstAE2idEJZ4bB/s1600/_DSC8016.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Spicy Bean Fattayar & Kudamulagai Bonda)</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEErwIy9THgVOSCZ0_F7HgS4P5Dkvsqz3S5xh2fmNh3dXFltbC9WVoNo5HiI9ijFUTwaHAAM-1M93YmJnD1J4ClCDxZy1-c0YJSiyi1V4b6xAOlVQYntjdPAn9L8LH_OI5Zka0MeqF3C3U/s1600/_DSC8020.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEErwIy9THgVOSCZ0_F7HgS4P5Dkvsqz3S5xh2fmNh3dXFltbC9WVoNo5HiI9ijFUTwaHAAM-1M93YmJnD1J4ClCDxZy1-c0YJSiyi1V4b6xAOlVQYntjdPAn9L8LH_OI5Zka0MeqF3C3U/s1600/_DSC8020.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Prawn Pollichathu)</td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
With the entrée’s complete, there
was an order placed to the kitchen for some of the made to order items from the
buffet. First up was the ‘Mutton Chapli Kebab’. Although looks similar to the
Galouti, this is quite different as the texture is coarser. On enquiring, Chef
informed me that the Chapli is from the Indus region and is considered to be
the forefather of the Lucknowi Galouti. With the plate completely swept, I made
way for some ‘Spicy Bean Fattayar’ and ‘Kudamulagai Bonda’. While the fattayar
was a mix of flavour, the bonda did not fancy me much. Not wanting to stuff
myself, I wanted to try out something that was unique to the restaurant. So ask
the Chef and he says I’ll get you some ‘Prawn Pollichathu’. I was excited to
try it out as it has always been Meen Polichathu and being a prawn lover, was expecting
a burst of flavours. The presentation was cute with the prawn beautifully
wrapped in the leaf served along with some crunch. However, the first bite and
I was slightly confused as I couldn’t feel the taste that you get from a
claypot. Upon enquiring, Chef revealed that they don’t use a claypot due to the
complexities involved as this is the only dish on the menu that may require
one. Nevertheless, the prawn was still amazing and great selection.<o:p></o:p></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNqMsR8e1WY1O6k7zozPv3hG2Q1OMWuUgy-tYRctLTVR7swAFGiy_wQooM8uA8W6auy8tfn-2nerAqrN2O3feKy5UCTKhyphenhyphenBqUZ3ABATr5iSc93VryCOPVSGPk1LEbJZ235Dfp_R83g1lG8/s1600/_DSC8007.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNqMsR8e1WY1O6k7zozPv3hG2Q1OMWuUgy-tYRctLTVR7swAFGiy_wQooM8uA8W6auy8tfn-2nerAqrN2O3feKy5UCTKhyphenhyphenBqUZ3ABATr5iSc93VryCOPVSGPk1LEbJZ235Dfp_R83g1lG8/s1600/_DSC8007.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Buffet Spread)</td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
</div>
<div class="MsoNormal" style="text-align: justify;">
With different flavours playing inside
my mouth, I just had a quick sneak peak of the other main courses on the spread
which included a yummy ‘Badami Murgh’, a crispy ‘Kozhi Erakai Varuval’ and ‘Roasted
lamb with waterchestnuts’. In addition, I also tried the ‘Shahi Paneer’ which
had a very succulent paneer. With about 60+ items on the buffet menu, it was
one large spread yet by the way the spread was placed didn’t look that massive.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQAy2W0VoJ9FyzfUvODruOFMheFA1Bk9Hv7tTkGcq_SpF-ALbR88HKvvG58PYpQ7B77Nw_PIAXwMx9OjUuYhYXbGkgb92bj0MGgHxJodChypx0iiKahXDT5gDDw6UhARZFyvbW5UXHbKG/s1600/_DSC8004.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQAy2W0VoJ9FyzfUvODruOFMheFA1Bk9Hv7tTkGcq_SpF-ALbR88HKvvG58PYpQ7B77Nw_PIAXwMx9OjUuYhYXbGkgb92bj0MGgHxJodChypx0iiKahXDT5gDDw6UhARZFyvbW5UXHbKG/s1600/_DSC8004.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Dessert Counter)</td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ1Jtb6tj-rNQGQIVTkJlk-VeFgPww7g0z2-iMigcqXpFJ-Xo51LoeJ230rufcOwS0fGHevp-_CNtSW2wxUI_sw5CwC9j7qbnQz2BRU2MvzDhFx9wFIU_-VIeUTG6CZEU7k3MGTfL2gPvM/s1600/_DSC8003.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ1Jtb6tj-rNQGQIVTkJlk-VeFgPww7g0z2-iMigcqXpFJ-Xo51LoeJ230rufcOwS0fGHevp-_CNtSW2wxUI_sw5CwC9j7qbnQz2BRU2MvzDhFx9wFIU_-VIeUTG6CZEU7k3MGTfL2gPvM/s1600/_DSC8003.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(<span style="font-size: 12.8000001907349px;">Dessert Counter)</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
</div>
<div class="MsoNormal" style="text-align: justify;">
To bring closure to the evening, I
headed to the dessert counter and realized that vast variety of selection that
was displayed. Being very confident that not more than a couple can be accommodated
by myself, I picked up the ‘Apple Strudel’, ‘Carrot Pudding’, ‘Rasberry Mousse’,
‘Chenna Malai Sandwich’ and a ‘Mango Velvet cake’. With this done as I was just
about to call it an evening, the Chef asked me if I wanted to try a speciality
dessert of theirs. Me being someone who will go to any extent for desserts, was
game for it.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiThGYLgCmo4z2NoQ3rLccqd8aA7ImwDk-xhVIdZkBM3getwFO3_dLou6OCfCnM5n42CC8dD4Vi8XkU2E9y7Jb_xs5s-9UXP061XS2t-aTGLrSPKuLo6W8UV1VhIVhPEL1S-VCe62lcZ_yZ/s1600/_DSC8022.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiThGYLgCmo4z2NoQ3rLccqd8aA7ImwDk-xhVIdZkBM3getwFO3_dLou6OCfCnM5n42CC8dD4Vi8XkU2E9y7Jb_xs5s-9UXP061XS2t-aTGLrSPKuLo6W8UV1VhIVhPEL1S-VCe62lcZ_yZ/s1600/_DSC8022.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Madras Filter Coffee Panna Cotta)</td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
What came next took me by a big
surprise. The speciality dessert was a ‘Madras Filter Coffee Panna Cotta’.
Mighty heavens it was just mind boggling. The aroma was just like our original filter
coffee while the panna cotta was perfectly set and to balance the textures it
was accompanied by a lime curd and peanut Florentine. This was by far one of
the best panna cotta that I’d savoured during my food journey and is on the
must have dish list that I’m compiling for Chennai. Truly outstanding. If you
are looking for a different buffet experience with a wide variety of cuisine,
then I may say that “The Colony” awaits you.<o:p></o:p></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
The Colony is located at Hotel
Raintree, St Mary’s Road in Alwarpet with the buffet priced at ₹1,300 plus
taxes.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
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