Kodava Food Festival - Clubhouse @ Taj Clubhouse, Anna Salai

What does one think of when the name of a hill station is suddenly mentioned? It would definitely be the weather, the scenic beauty and the flora & fauna that surrounds such places. But when it comes to foodies, we tend to vary slightly and think of the tea/coffee plantations and the selections that one might find there. This is primarily because the food is often an adapted cuisine from the lower places. 

This was my impression until very recently. I stumbled across a food festival that was being celebrated at ‘Taj Club House – Chennai’ centred on a cuisine which so far was just the name of a hill station for me. Yes folks, their restaurant ‘Clubhouse’ has a ‘Kodava Food Festival’ that delivers some mouth-watering delicacies from the hill district of Coorg. Chef Naresh, their cuisine specialist from ‘Vivanta by Taj – Madikeri’ has pitched tent in Chennai to bring us a true blend of Kodava dishes.

(Meen Cutlet)

(Kari Bale Cutlet)

(Koli Chuttadh)

 The evening started out with a variety of cutlets namely the ‘Meen Cutlet’, ‘Kari Bale Cutlet’ and the ‘Kummu Barthad’. As the name suggests, the first was a mixed seafood mince made into a cutlet and shallow fried. The Kari Bale were roasted banana patties while the Kummu Barthad were juicy with chilli spiced mushrooms. All three though being clearly distinct on the platter resembled a close similarity in the way they were cooked. Moving away from the cutlets, we were also served with ‘Koli Chuttadh’ which were good portion sized morsels of chicken well-seasoned with spices and then griddled to perfection. 

(Attukal Soup)

With the appetizers done, next arrived the famous ‘Attukal Soup’ which is the traditional peppered lamb shank soup. This particular soup is like a biryani and can take multiple avatars depending on the person who is preparing it. The variant of spices that one uses depends on their preference and how it has been handed over time to them. I found the soup here to be delicately spiced to hit the right notch unlike others that are either too hot or too bland. 

(The Mains)

The mains that followed were quite simple in stature but strong on flavours. The curries comprised of a simple ‘Koli Curry’, ‘Molai Kuru’ and ‘Toppu Palaya’ while the accompaniments were ‘Tarkari Pulao’, ‘Kadam Puttu’ and ‘Akki Ooti’. The Koli curry was a chicken curry cooked with ground spices and worked on with cream and coconut oil. The chicken had a strong infused flavour that clearly highlighted the dish. The Molai Kuru seemed to be the perfect dish for those who are health freaks as it packed a punch of healthy sprouts well made as a dry curry. The Toppu Palaya was a traditional Kodava curry made using double beans and exotic spices. 

The Tarkari pulao was the Kodava take on how a Veg Pulao needs to be and mind I say that it infact was quite interesting. The other two accompaniments for the evening were both relatively well known to me as they were similar to the ones that usually forms part of the Kerala cuisine. The Kadam puttu is very similar to the tall cylindrical puttu that we get in Kerala while the Akki Ooti was again very similar to the pathiris while being slightly thicker. This so reminded me of traditional meal days at home when such delicacies are home cooked. But the fare that evening was as good as home food can be. 

(Cardamom Custard)

To bring closure to this wonderful trip down Coorg’s traditional cuisine, we were served with a ‘Cardamom Custard’. This was quite tricky as there was a clear battle between the senses. The sight kept beating that it was a Caramel Custard while the palate kept rebelling because of the strong infusion of the Cardamom flavour. The dessert was over before the battle could be completed but the verdict definitely is that this is a must try as the intentional overdose of cardamom is to bring the Kodava feel into the dessert. The overall experience was clearly a pleasant on the palate.

P.S: Unfortunately my email subscription list had some bug because of which the updates were not getting delivered. It has now been resolved, request you to kindly click Subscribe by email on the right hand side at the top of this page to re-subscribe to keep yourself updated on new reviews.

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Spice Haat - Hyatt Regency, Chennai

One of the iconic landmarks in Chennai is undoubtedly the tall triangle shaped building located in the heart of the arterial Anna Salai. Even from the air, this building is quite easily identifiable. Having been under construction for quite some time, it was great news for Chennaities when in 2011 it was announced that the iconic building was to be the Launchpad for Hyatt chain of hotels in Chennai. The ‘Hyatt Regency Chennai’ was opening its doors to Chennaities bringing with it some amazing restaurants. Being centrally located, it was an added advantage.

Over the years, Hyatt Regency has been a hotel that has been frequented by the family and myself as we share a lot of fond memories of family gatherings and functions. The food used to always make us feel better and never was there a complaint. Their all-day dining restaurant ‘Spice Haat’ is a regular fare for late night cravings. Recently, at a random discussion a friend told me that their Italian restaurant ‘Focaccia’ serves one of the best Tiramisu’s in Chennai. True to his words, it was divine when I got the opportunity to savour it.

Recently, the culinary department at Hyatt Regency has undergone a change of guard. The new executive chef at the helm of operations is Chef Subrata Debnath, who comes with a vast experience across Hyatt properties in India & South-East Asia. His best man who incidentally also joined recently is Chef Manvinder Singh. Coming from the food lover’s favourite city of Lucknow, this evening he wowed us with his arsenal. 

As part of the three year anniversary celebrations, Spice Haat recently had a ‘Northern Frontier Food Festival’. Banking on the expertise of Chef Manvinder, this food festival was all about culinary specialities from the regions of Punjab, Peshawar, Multan, Baluchistan and Kashmir. This region is also collectively known as the Indus region named after the famous river that flows through them. This food festival was also part of Chef Subrata’s ideology of incorporating culinary delicacies from this region onto their regular fare at Spice Haat.

The first dish to be served to us that evening was the vegetarian kebab platter comprising of ‘Bhatti da Paneer’, ‘Methi te Bhutte di Seekh’ and ‘Tandori Phaldari Chaat’. The paneer was soft and succulent while the tandoori fruit chat bought old memories back as this is something that many restaurants now do not have on their menu. The Seekh was crispy and had the right amount of flavourings to balance the kebabs on the platter. This was followed up with ‘Patiyala Shahi Machi’ and ‘Surkh Murg Tikka’. Not being a big fan of fish, the ‘Patiyala Shahi Machi’ on the contrary was perfectly cooked with the fish still being wet delivering on the flavours of the crispiness of its marinade. The Murg on the other hand delivered on all the flavours that one can associate with a Tikka. It was one of the best Chicken Tikka’s I’ve savoured till date.

(Veg Starter Platter)

(Non Veg Starter Platter)

With the starters done, the Main Courses started with an array of curries. The first to make its way was the ‘Thabe wala Kukkar’. It was a slow cooked Chicken curry with deep aroma of tandoor infused. This was followed by the ‘Keema Matar’ and ‘Masaledar Karele’. The Keema Matar was very delicate with juicy minced lamb while the Karele which is bitter gourd was creatively cooked and wrapped with veggies. The bitterness of the Karele was tantalizingly hidden with the flavoursome veggies that accompanied it. When its Indus cuisine, how can we miss out on the lentils. The ‘Maa Choliye di Daal’ is again a slow cooked dal. Chef Manvinder revealed that it is a common offering during Langars at the Gurudwaras. Just like the name says, it definitely had the feeling of mother’s touch in that it tasted absolutely like home food. The accompaniments for the curries were ‘Makke di Roti’ and ‘Meat wale Chawal’. The chawal was similar to the biryani but was different in that it did not have the usual spices rather was cooked in the stock of the lamb itself. The final gravy that made its appearance was the traditional ‘Sarson da Saag’. One difference here was that it was accompanied with Palm Sugar. Apparently in Punjab during the harvest festival, Sarson is served with palm sugar as Sugar cane is harvested at that time. I was puzzled on how the combination would work but it completely surprised me. The addition of the Jaggery gave it an extra dimension and elevated the dish in its entirety.

(Thabe wala Kukkar)

(Maa Choliye di Daal & Masaledar Karele)

(Meat wale Chawal)

(Sarson da Saag)

To bring a closure to this amazing North Western culinary experience, we were served with ‘Jalebi’ and a ‘Teele wali Kulfi’. The Kulfi was phenomenal with actual rose petals in it while the Jalebi was distinctive in its sweetness with a subtle and balance note to it. The highlight of this Northern Frontier Food Festival was also to identify the taste of Chennai in comparison to cuisine from this region as the dishes that have been accepted well will find its way on their regular buffer dishes. 

(Jalebi)

(Jalebi)

(Teele wali Kulfi)

For a price of ₹1450 plus taxes, one can savour a wide variety of International cuisines at the all-day dining restaurant ‘Spice Haat’ in Hyatt Regency Chennai located on Anna Salai.

P.S: Unfortunately my email subscription list had some bug because of which the updates were not getting delivered. It has now been resolved, request you to kindly click Subscribe by email on the right hand side at the top of this page to re-subscribe to keep yourself updated on new reviews.

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Ramadhan Special - Iftar @ Anise - Taj Coromandel

Continuing in line with the Ramadhan (Fasting) month, today’s post is again an Iftar special but with a huge difference. During my childhood days, when I used to be in the Middle East, every Ramadhan we usually head to a couple of restaurants located in luxury hotels for Iftar. Each of these restaurants used to have a lavish spread of dishes and was truly a feast for the palate after about 16 hours of fasting. Keeping in line with the grandeur that Arabs exhibit, the spread used to have exotic fruits to wide range of meat cuts and summing up with an extra-ordinary variety of desserts. Moving over to India, this was always a miss, the sheer opportunity to sample around 50 dishes in a single go. Remember, I said sample not devour. ;)

A key question that I kept asking myself all these years was why hasn’t luxurious hotels caught up to this market yet. If cost was the only excuse then I can definitely vouch that it shouldn’t be. Again this year the same thought was crossing my mind when I suddenly stumbled upon what I’ve been wanting for ages. ‘Anise’ at ‘Taj Coromandel’ have finally decided to distinguish themselves and raise one notch above their counterparts. Yes, finally an Iftar special from a restaurant in a luxury hotel.

The iftar special at ‘Anise’ is meticulously crafted by the Executive Chef of Taj Coromandel, Chef Alok Anand and the outcome has been a deliciously nutrient rich menu following the traditional Iftar route yet having an own personality of its own. The Iftar Special is a Set-Menu beginning with ‘Iranian Dates’ served along with ‘Jallab’. Jallab is the Middle Eastern take on Rooh Afza aka Rose Milk. It is a drink made up of Dates, Rose water and with a topping of Pine Nuts minus the milk. This was followed by a big fruit bowl that set a perfect tone for the rest of the evening.

(Iranian Dates)

(Lassi & Jallab)

(Fruit Bowl)

With the fruits dusted, we were asked for a choice of a ‘Shorba Laham’ and ‘Lebanese Style Lentil Soup’. The mutton shorba had a strong flavour but was a tad too spicy for being served during Iftar. The Lentil soup made up for the shorba in a big way. Perfectly tempered lentils that provided the soup a completely different dimension in terms of texture. With the soups done, next up was the ‘Garbanzo bean and mint salad with Grilled Chicken’. The vegetarian alternative to the chicken salad was the classic ‘Fattoush’ salad. The salad was perfect in terms of portion size and had a very unique lemon dressing to it that captured the mood of Mediterranean in the right spirit.

(Lebanese Style Lentil Soup)

(Garbanzo Bean & Mint Salad with Grilled Chicken)

For the mains, one has an option to select either Chicken, Mutton, Fish or Vegetarian. The mutton being the ‘Gosht Biryani’, I decided to opt for the ‘Dejaj Mashwi’ to carry on with the authentic experience. The Mashwi was a portion of lemon roasted chicken with a Dill butter and served with some Horse Gram rice along with a vegetable ragout. The highlight of the mains was the intricate way in how it was balanced. The rice was very unique and together with the combination of chicken and ragout, made for a wholesome experience. As I enjoyed savouring my chicken, my friend went in for the Gosht biryani. The aroma of the biryani was so strong that I couldn’t resist its temptation. How can you have an amazing biryani sitting in front of you and not devour the same, hence I decided to take a go at the Gosht Biryani too. Honestly, it was the best possible biryani I’ve ever had at a restaurant in a 5 star hotel. Tender and juicy mutton pieces with a strong flavoured rice helped it stand apart from the other very average rice aka biryani that is available elsewhere. While the mains were being served, a glass of sweet rich lassi was bought to the table.

(Dejaj Mashwi)

(Gosht Biryani)

To bring closure to the Iftar menu, a portion of ‘Oum Ali’ and ‘Basbousa’ were served for the desserts. Oum ali is a form of milk pudding baked using condensed milk, nuts and puff pastry. Coming to the Basbousa, it is my favourite Mediterranean dessert and one that I’ve mastered baking myself at home. So it was a pleasant surprise to be served one. Basbousa is a semolina and coconut dessert sweetened with rose water and orange blossom. To balance the overload of sweetness, a small array of fruit platter accompanied the desserts, the perfect way to end the gourmet Iftar.

(Dessert Platter)

(Basbousa)

The Iftar Special Menu is available at Anise in Taj Coromandel till the 28^th of July, 2014 from 6:00 pm – 8:00 pm. The four course set menu will cost you ₹ 1,250 plus taxes.

Till I see you soon with another Ramadhan 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 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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Masala Klub Food Festival @ Beyond Indus - Taj Club House, Anna Salai

For any die-hard foodie, a culinary tour of India will be like visiting heaven. The stark contrast in cuisine across the 4 corners of the country is sure to keep them guessing on all the beautiful dishes and the exotic ingredients that go with them. The Butter Chicken Masala in the North combined with the Dosas from the South and add to it some chats from the west and one can keeping going on and again over the different dishes that we can savour. But in today’s restaurant scenario in India, many restaurant fail to provide authenticity in their food as they try to cover the entire Indian cuisine under one roof. This leads to mixing of the unique tastes that needs to be attributed to each dish based on the geographic location of its origin. However, there are still a handful of restaurant which believe that the trade-off between the variety of dishes vs authenticity will always have the win tilting towards authenticity and have hence embarked on a journey of providing authentic cuisines from lesser known regions of the sub-continent.

One such restaurant serving authentic regional cuisine in Chennai is “Beyond Indus” located within the “Taj Club House” in Anna Salai. Diners here get to savour some exotic foods from the provinces surrounding the Indus River namely Punjab, Rawalpindi & Sindh.  True to their name, the dishes served here were always a reflection of the regions that it was supposed to represent. Various dinners here have never failed in satisfying the entourage. When a restaurant has created a mark in setting amazing food, imagine a food festival being held.

(Chef Chandan - Masala Klub)

How can you have a food festival when you have already differentiated your offering? Well here comes the twist, the food festival being conducted is by a visiting chef from another of Taj’s restaurant, the “Masala Klub” from the “Taj West End” at Bangalore. And what do they specialize in, they provide a modern twist to classical Indian cuisine. Chef Chandan from Masala Klub stylishly recreates authentic Indian flavours using modern cooking techniques and using healthier ingredients without compromising on the taste.

(Papads)

Upon being seated, first to make its way to our table was the welcome drink. On this occasion it was a ‘Litchi’ flavoured drink served in a Champagne glass. This was followed by an amuse-bouche which was a ‘Pani Puri’ with the pani being a differentiator made from Pineapple extract. We were then introduced to the offering for the day which comprised of three starters, three mains served with Indian breads and a plate of traditional desserts.

(Litchi Drink)

(Pineapple Pani Puri)

Once the introductions were over, the starters were presented on the table. The starter platter comprised of ‘Palak Papad ke Kebab’, ‘Bhunna lasson de Murgh Tikka’ & ‘Pan seared Sea Bass’. The Palak papad ke kebab was made of Broccoli florets flavoured with a mix of mustard and spices and finally char-grilled to attain a papad crispiness on the outside. The Murgh tikka was the traditional tender chicken cubes draped in cheese and flavoured with Cardamom and Garlic. The Sea Bass had a peppery taste to it as it was pan seared using deggi mirch. The Papad kebab was the clear highlight of the starters as its crispy crust was an absolute palate pleaser.

(Starter Kebab Platter)

For the mains, we were served with three curries, a mutton, a prawn and a vegetarian. The ‘Patiala Mutton curry’ is an ethnic Punjabi dish made using meat from the leg of a lamb and finished using ghee to provide the richness to the gravy. This was followed by the ‘Anardana Jingha’ which was a prawn gravy with flavourings infused from roasted coriander seeds, the beautiful Kashmiri chilies and topped with pomegranate seeds. The combination of flavours was just mind boggling and was a pure treat along with their ‘Chili Olive Naan’ that was served as the accompaniment. The last of the gravies to make way was the ‘Nadru aur Singhada’ that directly translates to Lotus Stem and Water Chestnut literally. It was quite unique to taste a curry made using these two ingredients and must say they complemented each other very well.

(Curry Trio)

(Chili Olive Naan)

To end the evening, the desserts were rolled out. The dessert for the evening was the ‘Baked Anjeer Halwa’. The halwa is made up of mashed figs and is an all-time favourite of the Masala Klub’s menu. The halwa was served along with a Coconut Ice Cream that had a few tongue-tickling pieces of tender coconut flesh.

(Dessert Platter)

If you thought the evening ended here, you have to be wrong. Being foodies, we are always on the hunt to find out best places for unique dishes. Being in a restaurant serving authentic Northern-North Western cuisine, how can we leave without tasting their ‘Galouti Kebab’ especially after the Chef revealed that it was his personal favourite too. So after much deliberation with fellow food bloggers Dr Wasim & Dr Shadir, the trio of us decided to go for the kill. As we were already beaten down by the amazing meal that was set in front of us already, we requested for just one portion of the kebab and that’s all the space that was remaining. However, Chefs being chefs, bought us a complete plate with four Galouti’s neatly tucked on a Saffron Roti. The looks were very deceptive as after the customary photo clicks, I’d placed the fork on top of the kebab to pack my camera gear so that we can leave as soon as the tasting is over.

(Making of Galouti Kebab)

Within a few seconds, what we witnessed was phenomenal. Historically, Galouti came into existence because when the Mughal Kings became old and lost their teeth, they still wanted to savour kebabs that would taste divine yet be so soft that they would melt inside the mouth. True to its history, what we saw was that the fork I’d placed had actually sunk inside the kebab. That’s how soft it was. The first bite sealed the case and the verdict was out. Finally a Galouti that beats those from the ‘The Great Kebab Factory’ at Radisson Blu. The trio of us were so delighted that we kept talking about the Galouti till late that evening. A must try if you are a Galouti fan.

(Galouti Kebab)

The ‘Masala Klub’ festival is on till the 22^nd of June at Beyond Indus, located at Hotel Taj Club Road in Anna Salai and a meal for two will cost you upwards of ₹ 3000.

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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My First Sushi Experience @ Spectra, The Leela Palace Hotel - MRC Nagar, Chennai

“Fish??? Please no Fish for me”. Thanks to the Chefs at The Leela Palace, Chennai and the Master Chefs from Japan, this statement will no longer have any validity in my food blogging sphere. 

Being a foodie can be quite a task especially if you are into not just eating but also reviewing. The most significant is the ability to be willing to taste all type of foods. This is a department where I’ve always not been able to keep up as there two things that I have to avoid while considering food elements, Pork and Fish. The first due to religious beliefs while the second mainly because of personal choice. I love seafood though and can eat non fish ingredients such as prawns, lobster, crabs, and scallops. Very rarely do I consume fish and it is predominantly in the Asian form of cuisine as it masks out the complete whiff of the fish. Otherwise, it is a complete no-no and has often made me miss out dishes which I know would have tasted fantastic.

I’m sure you must be wondering, why I am talking so much about fish here. Well, beat the irony, a person who absolutely avoids cooked fish gets invited for an International Sushi Training Workshop. Yes, to be honest I was freaking out by the mere thought of Sushi. But being an invitation from one of the most prestigious hotels in the city, I made up my mind to honour the invitation and challenged myself to take it in my stride and try out the Sushi. But yet once again, the mere thought of a raw fish going down my throat was giving me the shudders.

(Sushi)

(Tuna)

The fear turned to excitement and anticipation when I attended the press meet for the workshop. The moment the Master Chefs were introduced, I was determined that if I was to ever taste Sushi then it better be from the professionals. Chef Masayoshi Kazato & Chef Hirotoshi Ogawa are from the “All Japan Sushi Association-World Sushi Skills Institute” and were here to train professional chefs on the art of crafting Sushi. Yes you heard it right the first time, to teach professional chefs. This new found interest was furthered during my post-meet conversation with Chef Dharmen Makawana, Executive Chef & Chef Avinash Mohan, Executive Sous Chef at “The Leela Palace, Chennai”. Chef Dharmen revealed what I felt was the most practical approach for those who are trying Sushi for the first time. It is always better to start with cooked Sushi before moving to cured Sushi and then taking the plunge into Sashimi. 

(Chef Masayoshi Kazato)

(Chef Hirotoshi Ogawa)

(Chef Dharmen Makawana)

(Chef Avinash Mohan)

The litmus test was during the luncheon hosted for us on the next day. After having been well informed by the Chef’s the previous day, I was looking forward to my first Sushi. The first thing I noticed on entering “Spectra”, Leela’s all day dining restaurant was their Sushi Bar which was right at the entrance and the two Master Chef’s handling the counters. Although the smell of fish was all around but it was not of the way that would put one off. Moving to the Sushi counter, I was shocked to see Chef Kazato using the arm of one of his assistants as a chopping board. This he says is a sign of confidence and control any Sushi Chef must possess. The way he chopped the vegetables on the arm, the vegies came out cleanly chopped with even a slight impression on the arm. It was nerve wrecking to see that as the knives used are razor sharp. 

(Nervous looking Human Chopping Board)

(Relieved looking Human Chopping Board)

(Assorted Plate)

(Beautiful Fish Cuts)

Chef Dharmen was very courteous enough and helped me plate my dish with a range of Sushi & Sashimi as I couldn’t wait getting into the action. I had an assortment of Salmon, Scallop, Squid & Tuna Sashimi along with some cooked Prawn Sushi and a single serving of a vegetarian Sushi just for the heck of trying it. For the first time in my life, a fish seemed tempting to me. The moment I picked up some Soy sauce along with Wasabi, I was all set to take the first Sushi bite. Everything around me became still for a second when the first Salmon Sashimi entered my mouth. I was shocked and surprised at how delicate and flavoured it was. My immediate reaction was, “How could I have committed such a grave mistake being a foodie?” Why did it take me so long to realize how amazing they tasted?

(My Plate)

One by one the other Sushi’s & Sashimi’s were being emptied of my plate with each providing a very unique flavour profile. My favourites of the afternoon were the Salmon Sashimi, Scallops Sashimi & the Cooked Prawn Sushi. Once I had the vegetarian sushi, I realized how there can never be a vegetarian sushi as it doesn’t do any justice to the authentic Sushi. One way I feel it was a blessing in disguise that I waited so long to venture into this unknown territory as now I’ve got the feel of what real and authentic Sushi is straight from the hands of world renowned Sushi Master Chefs. 

(Baked Yogurt)

As I wanted to relish the flavours of the Sushi, I just had a few dishes from their regular lunch buffet spread promising myself to return again soon to do full justice to their exhaustive lunch buffet. From the dishes I tried that afternoon, I loved their Hummus, Baba Ghanoush and the Pita. Their hummus is probably the only truly replicated hummus available in Chennai. How can a meal be complete without a dessert and to do justice I had a portion of the Baked Yoghurt with cracked French Macaroons on it. On our way back after the meal I bumped into Chef Dharmen & Chef Avinash who were very courteous in listening to my experience of Sushi and were glad to find out it was a memorable one. We ended up chatting for quite some time on various topics pertaining to food and the general restaurant scenario in Chennai. The Chefs were very down to earth and were open to giving culinary tips without any hesitation. The conversations really enlightened me on different aspects of food preparation, storage and cooking.

This amazing experience and training workshop was organized by The Indian Federation of Culinary Associations & JETRO (Japan External Trade Organization) along with The Leela Palace Hotel, Chennai.

(The Team behind organizing the Workshop)

Whenever you feel the need for Sushi, hold no bar, head straight up to Spectra, the all-day dining restaurant at The Leela Palace Hotel, Chennai for a mind blowing experience.

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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