Showing posts with label CFG. Show all posts
Showing posts with label CFG. Show all posts

Sunday, 21 December 2014



If one were to ask me which would be your favourite style of cooking, the reply would be instant. I just can’t get over grilling and reminds me of my childhood days in the Middle East when during winters the best feeling would be light up the coals and stay around it soaking in the beautiful aroma of chicken and mutton being barbequed. However as time passed, this slowly faded away and in today’s fast paced world it is quite difficult to huddle together a set of friends to plan a BBQ night.

However a few years ago, a restaurant brought this concept on to the table top in Chennai. You could do the grilling right on your table. I was fascinated and was a regular their until a little later when they started to compromise on quality and hence decided not to visit them again as they weren’t doing any justice to the concept. A couple of imitations opened up and all failed miserably.

Coming to present times, the only option of enjoying the passion of grilling was informing friends in advance and doing all the prep work a day ahead so as to enjoy the moment as it comes. This was possible only around once in a few months however it was fun. And then one evening, while as a group of friends we were driving through city, one amongst us spotted this new restaurant called ‘Absolute Barbecue’ which was opening up and had the same table grill concept. He instantly told was that this was a great eat-out in Bangalore with amazing hospitality and is a must try it once they open.

So once they opened a visit was instantly made. In fact the number of visits stands at three with the first being an invitational one by the owners who hunted a couple of us through our Zomato profiles, the second one was with family and the third again an invited visit but this time through a food group. I’m sure this should be enough to let you know how much I love this place. The three visits are reason enough to ascertain that their service and hospitality are amazing irrespective of how you visit.
Coming to their fare, Absolute Barbecue is a foodie’s paradise. One place where their cannot be any discrimination between the vegetarians and the meat lovers. The menu is same throughout the week with changes only in the dessert section. Once you settle down on your table, the dedicated waiter arrives and informs you about their concept. The first concept is the same wherein they keep bringing the starters to your table and you can grill them to your liking. The second concept is where they claim to be India’s first. Yes, they have a concept called the Wish Grill which has an exotic collection of meats and vegetables that can be paired with regular vegetables of your choice followed by the either a combination of rice or noodles with a sauce from a selection of five sauces. This is probably the highlight of their offerings.

The first starters that made its way to the table was the beautiful and succulent ‘Tangdi Kebab’ and this was followed by a juicy ‘Mutton Sheekh’. Both these starters were served on the plate as it would be a difficult task to do this by ourselves on the table. This was followed by a bombardment of kebabs on skewers that we are supposed to grill to our perfection. The skewers were of ‘Asian Chicken’, ‘Garlic Fish’, ‘Prawns’ and another variant of mutton. I loved the Asian chicken and with a dash of the pineapple sauce that accompanies, it was just amazing. The tangdi and mutton were the other favourites.
(Tangdi Chicken)
(Mutton Sheekh)
(Meats on the Grill)
(Meats on the Grill)
The vegetarian starters comprised of ‘Grilled Paneer’, ‘Assorted vegetables’, ‘Acahri Mushrooms’, ‘Grilled Cinnamon Pineapple’, ‘American Cheesy Potatoes’ and ‘Coconut Peanut Kebabs’. The paneer was delicately soft and was a yum along with the coconut kebab. I was in love with the American cheesy potatoes so much that during all visits insisted I had atleast four servings of the same. The highlight of the entire vegetarian fare is their grilled cinnamon pineapple. Oh my oh my, this was one combination that I’d never tried in my life and thanks to AB (Absoulte Barbecue as they are known), I’ve started experimenting the use of cinnamon on a lot of my cooking. Savouring this is more of an experience rather than calling it eating.
(Coconut Kebab)
(American Cheesy Potatoes)
(Cinnamon Glazed Pineapple)
(Cinnamon Glazed Pineapple)
(Cinnamon Glazed Pineapple)
With so much of starters, I’m sure most of us would be compelled to skip most of the other courses but hang on and don’t give up on the wish grill. The wish grill consists of exotic meats such as Rabbit, Quail, Shark, Squid along with a seafood medley and Duck. In total they have a combination of 16 exotic meats and vegetables. Once you select your main ingredient, the remaining procedure is quite straight forward. You need to select your vegetable, rice/noodles, spice level, seasonings and sauce. Once you hand over this to the grill master, they hand over a small token that you need to give it to your waiter who will bring you the dishes once they are ready. In the time that we waited, I had order for myself one of the best mocktails I’d ever had in a standalone restaurant. The ‘Mango Blaster’ was super extraordinary and can quench the thirst of anybody however mind it as it is quite heavy on the palate. After a wait of couple of minutes, the wish grill items begun to appear. No wonder they started to come, they were being completely wiped off. Such was the intensity that I hardly got a chance to click pictures.
(Wish Grill)
(Wish Grill Tokens)
(Mango Blaster)
With the wish grill section completed, we hardly had any space for mains. But from what I’ve heard from my companions, they were a delectable fare as well. With around 9 veg and 5 non veg courses including a crab gravy, a beautiful paneer and a filling kofta gravy along with their signature dal dish. The accompaniments include Biryani, Steamed Rice and a variety of breads.

The reason that I mostly avoided mains was to ensure I had a feast at the desserts counter. AB’s is probably the only restaurant to have a live cold stone ice cream counter and serving one of the best ‘Paan Ice Cream’. The highlight of their dessert counter is the customizable ice cream along with a hot counter that served gulab jamuns and jelabi’s during my visits. The other desserts are the regular fare such as Chocloate Gateaux, Mango Cheesecake and a summer pudding. Their Phirni and Moong Dal Halwa deserves a special mention too.
(Paan Ice Cream)
The best aspect about AB’s is that both their service, hospitality and food is excellent and they make sure that the customers are satisfied at all times. The waiter keeps coming to you after every serving to check on how the food was and if they could do anything more to better it. This is the same I’ve heard from folks who have visited their other outlets in Bangalore and Hyderabad as well. Hope it continues as I would love to keep coming here again and again.

They follow a system of variable pricing depending on when you visit and if you select vegetarian or non-vegetarian. The price per person is as follows

Rs. 555 Lunch - Veg (Mon-Sun)
Rs. 666 Lunch - Non Veg (Mon-Sun)
Rs. 585 Dinner- Veg (Mon-Tue)
Rs. 695 Dinner- Non Veg (Mon-Tue)
Rs. 695 Dinner- Veg (Wed-Sun)
Rs. 835 Dinner- Non Veg (Wed-Sun)


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Thursday, 31 October 2013

For anyone across the globe familiar with Indian cuisine, the first thing that strikes their mind when you mention the word "Thali" is the large variety of dishes served on a single plate. This is different from a platter as the Thali is not shared amongst others on the table and is is usually ordered one per person and often forms a complete meal own its own. The usual components of an Indian Thali consists of 3-4 different currys, some short eats, Indian breads, rice and desserts. The Thali's do differ dramatically between North and South India and savouring one is an experience all by itself. 

Now, if the Thali's are so accustomed to Indian cuisine then take your imagination to the next level to what could be available at Tuscana on Chamiers, an Italian restaurant based in Chennai. I'm sure you might have guessed it by now. Yes for the first time in Chennai, we now have an Italian Thali. This innovate concept was the brain work of those behind Tuscana on Chamiers. In the right spirit of what a Thali should constitute, the Italian Thali available here have all the elements a conventional one would have such as salad, starters, mains & desserts. 

On offer are 5 different Thali menu with 2 options for the vegetable lovers and 3 for the carnivores out there. Being a group of three in which I was the only meat lover, I decided to go in for the Thali with Chicken as the main course while my peers decided to order both the vegetarian Thali so as to have a complete experience. While we were waiting for our Thali's to make their appearance in style, we were informed that Tuscana on Chamiers has also started catering to the Jain community by making Jain friendly pizzas. Now thats a big step for such a restaurant as it is quite challenging to dish out a Jain dish without losing the flavours that you would get in the regular version.
(Stuffed Capsicum - Jain Style)
(Another Jain dish)
(Jain Pizza)
(Jain Pizza)
After a few chit chats, the Thali's made their grand appearance. The moment I saw my Thali, I was taken back with the large portion sizes for each of the component. They were humongous and big a big eater, felt it would be too much even for me. My Thali had a 'Pan Seared Chicken Escalope' for mains and they were accompanied by a portion of garlic bread, salad, pasta and a dessert. The dessert was an 'Apple Pie with Vanilla Sauce'. Savouring the Thali was an wholesome experience in total as the different elements provided the right oomph factor for a complete meal. The vegetarian Thalis had Risotto Cakes & Crepes for their main dishes while the accompaniments were a soup of mushroom or tomato along with a portion of garlic bread. The other desserts that were part of the Thali options are the dense Chocolate Fudge cake and a walnut cake with honey syrup.
(Chicken Thali)
(Vegetarian Thali with Crepes)
(Vegetarian Thali with Risotto Cakes)
How can one visit Tuscana and not savour their amazing Tiramisu. And precisely for this reason even though we had reached our threshold, we went ahead and ordered for a portion of the yummylicious Tiramisu. As always it never disappointed us. Along with the Tiramisu we were also given another fantastic dessert available here, the Panacotta. To end up the evening, we were told we had a surprise dish. When it brought into the room, all of us had to heave a heavy sigh. It was a dessert pizza. The base was spread with Nutella topped with caramelized bananas and chocolate chips. With absolutely no more room for anything related food, we still couldn't give up the temptation and dived into it straight. It was just mind-blowing. If it was served earlier on during the evening, I'm sure I would have gorged upon two such pizzas. Just can't wait to go back for another one.
(Panacotta)
(Tiramisu)
(Tiramisu)
(Chocolate Pizza)
So if you need a twist to the contemporary Thali that you have been savouring for all these years, head straight to Tuscana on Chamiers to try their twist on Thalis. The Thalis are in the price range of ₹650 to ₹850 plus taxes. But mind you, it is a complete and filling meal so its worth every penny spent.

Tuscana on Chamiers is located on Chamiers Road opposite to Hotel Park Sheraton.

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Tuesday, 2 April 2013


One of the finest dining experiences one can truly enjoy at most restaurants is the roof-top dining. With the increase in pollution in Chennai, there has been a dearth of such restaurants. Roof top dining is very often available only in hotels and as most of them are located in the heart of the city, it often doesn’t turns into a memorable experience owing the fast and vibrant traffic that is prevalent at such locations. This was the scenario until two years ago when one such restaurant decided to open its doors to roof-top dining lovers. 

Tucked away in a very silent part of Chennai is ‘Azzuri Bay’. A restaurant that not only provides an amazing roof-top experience but also provides a gleaming view of the Adyar River and the mighty Adyar Bridge. Taking inspiration from the Adyar River and the Bay of Bengal, the restaurant was aptly named Azzuri Bay. Azzuri in Italian represents a shade of blue commonly known as Azzure and being located close to the Bay, the name could get no better than this. 

Towering 3 floors, each unique in its own way, the restaurant offers a multi-cuisine spread ranging from Italian, Mediterranean, Pan-Asian and South Indian. With a seating capacity of 140 patrons, the floors can also be completely blocked in case you decide to host a party. The vision of the owners is straight forward. One of the partners Mr. Jai Punjabi told me that their motto is “Good D├ęcor with a Neat Ambiance serving Decent Food”. 

I am sure that by now, most of you would be wondering that Azzuri Bay is yet another multi-cuisine restaurant where justice will not be done to any particular cuisine. But your opinion will definitely change once you visit Azzuri Bay. They have indeed done more justice to the individual cuisines than most specialized restaurants do. Saying this, let me know give you a sneak peek into the amazing food that I devoured during my visit.

The first dish to be presented on the table was the ‘Rose Milk Popsicle’ & ‘Orange Popsicle’. I’m sure this would bring back old memories for most of us. Wanting to try all the cuisine, I was advised to go in for their Platters. Being an ardent foodie, I wouldn’t mind trying as many new dishes as possible but my only constraint is that food should never be wasted. Keeping this in mind, an order was placed for a Vegetarian and Non-Vegetarian platter from both Italian + Mediterranean and Asian Cuisines. While I waited for the platters to pop in, I was given an assorted variety of drinks to sample. This included a common ‘Virgin Pina Colada’, an innovative ‘Thai Ice Tea’ & a refreshing ‘San Francisco Ice Tea’. The Thai ice tea was a combination of Lemongrass, Condensed Milk and the traditional ice tea while the San Francisco ice tea was more of a black berry infused ice tea. 
(Popsicle)
(Virgin Pina Colada)
(Thai Ice Tea)
(San Francisco Ice Tea)
The first among the platters to arrive on the table was the ‘Vegetarian Asian Platter’. This consisted of Tofu Satay, Thai Spring Rolls, Crispy Corn and Cheese Wontons. This followed by the ‘Non Vegetarian Platter”. This platter comprised of Double Cooked Pepper Chicken, Fish Satay, Thai Chicken Spring Rolls and Salt & Pepper Prawns. The Tofu satay and cheese wontons were truly amazing while the Spring Rolls on both platters had a good filling and was crispy even after a prolonged time being on the table. One of the speciality dishes at Azzuri Bay is the ‘Double Cooked Pepper Chicken’ which was just too good. The chicken strips were perfectly cooked while they retained their amazing flavour.
(Vegetarian Asian Platter)
(Tofu Satay)
(Non Vegetarian Asian Platter)
With a closure on the Asian cuisine, my complete focus now was on my favourite cuisines, Italian and Mediterranean. The ‘Vegetarian Platter’ consisted of Three Cheese Rolls, Stuffed Baked Mushrooms, Vegetable Crostini and Falafel with Pita Bread. The ‘Non Vegetarian Platter’ had some of my favourite dishes, namely Stir Fried Prawns, Calamari Fritta, Chicken Shawarma and Lamb Kebabs. There cannot be a single dish amongst these two platters that I would dare to say was good rather all the dishes were just outright excellent. The three cheese rolls just melt in your mouth while the falafel was one of the best I’ve tasted in Chennai while the Shawarmas was straight forward the closest one can get to the authentic Lebanese shawarmas. The calamari fritta, prawns, baked mushrooms and the lamb kebabs all were remarkable in their own ways. 
(Vegetarian Italian Platter)
(Falafel with Pita Bread)
(Non Vegetarian Italian Platter)
(Calamari Fritta)
Being stuffed with all the platters, the main course was a complete pass for me. But the foodie in me did not agree. So the next adventure was on a roll. With a soft corner for pizzas, I couldn’t resist having one. I was served with a ‘BBQ Chicken Sausage, Mushroom & Oregano’ pizza. The pizza was truly mind boggling. One of the crispiest crust I’ve ever had in my life time. The toppings were absolutely fresh and was perfectly balanced with all the flavours. I just can’t wait to visit again just for their pizzas. The pizza was followed by a very typical Burmese dish known as ‘Khow Suey’. The chicken version was served along with 7 condiments. The moment this dish arrived, it stroke a chord to me that I have had this same exact dish somewhere earlier and this wasn’t the first time. I was so engrossed that I had a complete flashback of my travel over the last 3 years figuring where I had this. I had to eventually give up as it just didn’t trigger. Later in the evening, when I returned home to talk about this dish, I was enlightened by folks at home that I had tasted this dish at a place called Home and it was cooked by none other my mom. I was taken aback with my forgetfulness and had to shower the formal apologies for my ignorance. 

(Pizza)
Coming back to the Khow Suey, it is basically noodles soup meal. It consists of Noodles, a chicken gravy prepared in coconut milk and range of condiments. The chicken gravy at Azzuri Bay is similar to the Thai Yellow Curry while the range of condiments included Fried Onions, Lemon, Chopped Spring Onions, Fried Garlic, Chopped Boiled Eggs, Chopped Coriander & Chilli Flakes. The dish is served in a bowl which is first filled with the noodle followed by the curry. The condiments are added according to one’s taste and is had like a soup. This would be a great experience for tasting a dish from one of our neighbouring countries.
(Noodles and Curry)
(Noodles)
(Condiments)
(Khow Suey - Ready to Eat)
With all the mains done and just a small amount of space left to savour some desserts, we quickly jumped to the desserts section. On offering today were the ‘Tiramisu’, ‘Mud Pie’ & ‘Tres Leche cake’. The tiramisu was nice and had a good balance of flavour. The mud pie was truly and outstanding creation as it had me scooping spoons and spoons of it. But the best of the lot and my personal favourite was the “Tres Leche Cake” which in Spanish means ‘Three Milks Cake’. Being soaked in three different types of milk, this cake was super soft and spongy and had an amazing assortment of fruits to top it off. It was a perfect finish to an otherwise amazing dinner experience. 
(Tiramisu)
(Mud Pie)
(Mud Pie)
(Tres Leche Cake)
A perfect setting for some great dining experiences, a meal for two at Azzuri Bay would cost you about INR 1200/-. But the good news is that they have an array of discounts for their patrons. If you are an American Express card holder you get 20% off, for a Gandhi Nagar Club member it is 10% off and for the Chennai Food Guide members a discount is on the offering shortly. For all the women out there, be all happy as Azzuri Bay offers a 15% off for an all women table. These discounts are available for both Lunch & Dinner. What is now keeping you all back, get set go and head to Azzuri Bay for an amazing gastronomic experience.

For an earlier experience of mine at Azzuri Bay please visit http://www.foodinchennai.com/2013/01/azzuri-bay-adyar.html

Azzuri Bay is located at 13, 1st Crescent Park Rd, Gandhi Nagar, Adyar, Chennai, Tamil Nadu 600020, India. For more on Azzuri Bay, follow their Facebook page at Azzuri Bay – Facebook.

This experience at Azzuri Bay was courtesy of Chennai Food Guide as part of their premium restaurant feature. For more on Chennai Food Guide, visit Azzuri Bay - Chennai Food Guide

If this article interested you, please share it so others may be interested too!!! Request you to also visit our Facebook page Food In Chennai - Facebook and share the page with a Like amongst your friends and also follow us on our twitter handle at @FoodInChennai

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Tuesday, 19 February 2013

Over the last couple of years, Chennai has witnessed the mushrooming of several new and innovative biryani places each with its own marketing technique using fancy names and associating themselves to different regions to convince their patrons on their authenticity. But none has been close to authentic in any manner. The variant belonging to the neighbouring state namely the Hyderabadi Biryani too has been in the offering for a long time yet none close to the original one's that can be savoured near the Charminar in Hyderabad. Those available in Chennai are either too spicy or too oily. They just don’t get the right combination. 

For the obvious it always seemed an illusion to authenticity whenever I see such places. My inclination was the same when I first noticed a new restaurant propping up on Lloyds Road named ‘Charminar’. I definitely believed this would be yet another marketing technique by some restaurant owners. Boy was I wrong till I met Ms. Vidya from Charminar. One of the partners of Charminar, Ms. Vidya has a professional experience of more than 5 years in the food industry spanning different categories. She believes in eating healthy so that you can enjoy your meal over and over again. According to Ms. Vidya, Hyderabadi cuisine is generally considered a healthy cuisines because of the ingredients and the way the food is processed for cooking. All the spices that are used in Hyderabadi cuisines have their own inherent goodwill. 

Noticing a dearth in authentic Hyderabadi cuisine in Chennai, Ms. Vidya took upon herself the responsibility of bringing the most authentic Hyderabadi dishes to Chennai. She revealed that they are able to replicate the same authentic taste as most of their spices are sourced from Hyderabad. Also the rice used for their signature Hyderabadi biryani is a specialized long grain rice developed by the Pusa Institute, Delhi (An agricultural research institute of the Government of India). This specialized rice when combined with their traditional method of cooking in an indirect heat, gives the authentic flavour to their biryani. As a matter of fact, the biryani is so healthy that they use only 2 table spoons of oil for every kilogram of biryani. That makes it much healthier in accordance with Ms. Vidya’s ideology.

(Pathar ka Gosht)
(Hyderabadi Chicken 65)
(Titanic Fish)
Charminar has an extensive menu that has both Hyderabadi dishes as well as a few crafted by Vidya and her team. Some of these dishes have really fancy and captivating names. The evening started with the first starters arriving on the table. The ‘Pathar ka Gosht’, a speciality at Charminar, consists of boneless slice of mutton marinated overnight and cooked on a stone tawa hence the name Pathar which means stone in Hindi. This was followed by the ‘Hyderabadi Chicken 65’, which is prepared using curd to ensure a tangy curd after taste. They were crispy and had very minimal amount of oil. The next dish had the most amusing name I’ve ever heard for a dish. The ‘Titanic Fish’ took me by a shock and created an inquisitiveness in me to try it out. Not a big fan of fish when it comes to seafood, I ventured to try the Titanic Fish and wasn’t I amused. Being the latest addition to their menu, it had a very crusty & crunchy batter coating with the fish being marinated in their signature Hyderabadi masala. 
(Loose Prawns)
(Apollo Fish)
(Banjara Kebab)
The Titanic fish was followed by yet another humorous named dish called ‘Loose Prawns’. The moment this dish arrived, I was in no mood to eat as the laughter and amusements had taken the better of me. Being yet another of their speciality dishes, the prawns are batter fried and have ingredients such as celery, garlic and oregano to give it a unique taste. The next up was the ‘Apollo Fish’ which is basically a King Mackerel a.k.a Vanjaram in Tamil, marinated with curd. With a closure on the sea food, the focus now shifted back to the ‘Banjara Kebab’ which is a mildly spiced chicken kebab that is juicy and enjoyable for those who prefer a low spice appetite. 
(Murg Hara Pathar)
(Paneer Sophiyan)
(Singapore Fried Chicken)
(Singapore Fried Chicken)
The next kebab on the table was the ‘Murg Hara Pathar’ which is a similar variant of Pathar ka Gosht excepting that it is the chicken version and the main marinade is based on palak. This was followed by the Sholay Murgh. Just like its name, the Sholay murgh had a tinge of spice yet a succulent base of mint to balance the spice. After a complete bombardment of meat it was time to take one last go at my favourite delicacy, Paneer.  The ‘Paneer Tikka Sophiyana’ was very soft and packed with aroma and flavours. It is quite similar to the Malai Tikka excepting that it had a bit more tinge of ginger. They just melted in your mouth. If I was served this first, then I’m sure I would have gorged an entire serving. The last to hit the table amongst the starters was the ‘Singapore Fried Chicken’ which is designed specifically with the kids in mind. The chicken is rolled in noodles and then marinated in their special sauce. This is then battered and deep fried. It was more of a fun food after the sampling of exotic dishes that was presented until now.
(Begum Nawab Curry)
(Kadai Paneer)
(Dal Fry)
With all the starters done, it was time to move to the next course. For the mains, a very unique dish was served as the non-vegetarian side. Called the ‘Begum Nawab Curry’ which means ‘Queen King Curry’, it was a combination of two sides in a single plate with a clear demarcation. This amazing dish can be ordered in a combination of your choice, be it chicken, mutton or vegetarian. The non-vegetarian dish is accompanied by a bed of sliced omelettes. The sample provided to us was a combination of Chicken and Minced Meat. From the vegetarian side, a portion of an excellent ‘Kadai Paneer’ was presented. Yet again the paneer was amazingly soft and succulent and the gravy had the right amount of spices to balance the taste buds. On a milder note, ‘Dal Fry’ was served in a very cute mini bucket. An assorted variety of breads is also available to pair with the mains.
(Hyderabadi biryani)
(Hyderabadi biryani)
(Lunch Take Away Combo)
A visit to any restaurant serving Hyderabadi cuisine is incomplete without savouring their biryani. As we waited for the grand finale to arrive, I was informed about a uniqueness in their offerings. Charminar is probably the only restaurant in Chennai where a mixture of Chicken and Mutton Biryani is served. No it is not a combination of the two biryanis after being cooked rather the biryani is itself cooked together with both meat from the initial phase. The biryani was as close to the authentic Hyderabadi biryani. This is probably because of their ingredients and the traditional method followed in preparing it. At the end of the day, there is finally a respite for some authentic cuisine here in Chennai. 

Charminar also offers interesting lunch combos in a take away plate. It is again offered in both vegetarian and non-vegetarian options. Charminar is open from 12 pm to 3:30 pm for lunch and from 7:30 pm to 10:30 pm for dinner. 

Charminar is located at 269, 1st Floor, Avvai Shanmugam Salai, Llyods Road. For more on Charminar, follow their Facebook page at Charminar – Facebook.

This experience at Charminar was courtesy of Chennai Food Guide as part of their premium restaurant feature. For more on Chennai Food Guide, visit Charminar - Chennai Food Guide

If this article interested you, please share it so others may be interested too!!! Request you to also visit our Facebook page Food In Chennai - Facebook and share the page with a Like amongst your friends and also follow us on our twitter handle at @FoodInChennai. You can also follow us on Google Plus at Food in Chennai - Google Plus. Please also feel free to g+1 this post so others may be benefited too.

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