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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Awadhi Food Festival at Paprika - Courtyard by Marriott, Anna Salai

With the advent of Ramadhan month, most Chennai restaurants are engaged in dishing out yummylicious kebabs. But the only setback is that the kebabs at these restaurants include only the basic such as Tikka, Tandoori, Sheek or Malai. With people getting tired of savouring these over and over again, now seemed the perfect time to find a place that brought in some unique kebabs.

Just as this thought was running on, I was informed that ‘Paprika’ at ‘Courtyard by Marriott’ was running an “Awadhi” food festival. For those who might be wondering what Awadhi is, it is known better by its other famous name, the “Lucknowi Cuisine”. Awadhi is perhaps the cuisine that very closely resembles what we call the Nawabi khaana. Their spread not only includes mouth-watering kebabs like the Galouti & Shami but also the traditional Nawabi Biryani and delicious Kormas. Having savoured an amazing Galouti Kebab recently at one of the outings, a group of passionate foodies decided to check out the “Awadhi” food festival and deluge on some authentic kebabs. When we were further told that they had flown in their Awadhi cuisine specialist, Chef Yunus Khan, there was no turning back.

As we entered ‘Paprika’, the first thing that came to our notice was that the restaurant was very lively even though it was only a weekday. The décor along with a live Kathak performance resonated well with the food festival. The Awadhi cuisine is part of their regular buffet spread and started off with 2 Veg & 2 Non Veg starters brought to our table.

The first starter that was brought to our table was the majestic ‘Galouti Kebab’. Yet again the Galouti ticked the right boxes in terms of texture and softness. However, I personally felt that there was a tinge of one spice that had a more dominant taste on my palate which made it slightly unbalanced. Also the Roti was a bit soft which when enquired with the Chef was as I imagined intentionally done so to create a different texture between the melt-in-your-mouth kebab and the roti. This was followed by the ‘Malai Prawn’ which was a first for me. The prawns well delicately cooked to perfection and carried the right balance of flavour to make it truly the best dish of the evening. As they have an alternating menu, we were told that the other starter on the festival menu was a mutton chops.

(Mutton Chops)

(Galouti Kebab)

(Malai Prawns)

Coming to the vegetarian fare, we were served with another amazing starter that can rightly be called as the vegetarian’s Galouti. It was called ‘Khoya kas Galouti’ and was made using Paneer and Khoya. The kebabs were outright fantastic and is the best veg started I’ve savoured till date. I just couldn’t resist eating more and more. This was followed up with the traditional paneer starters, namely the ‘Malai Paneer’ and ‘Awadhi Paneer Tikka’, which were amazingly soft and loaded with flavours but nothing to beat the Khoya Galouti.

(Khoya kas Galouti)

(Malai Paneer & Paneer Awadhi Tikka)

By the time the starters were all done, we were so filled with amazing kebabs that a few of us decided to head straight to the desserts because there was one very unique dessert that kept intriguing us. But not wanting to miss savouring the speciality mains, I ventured on to the spread to savour some of them. The highlights amongst the mains was the ‘Nawabi Biryani’ which was very light on the palate and had loads of fabulous flavours bursting on every mouthful and was a raisin riot. The way the raising blended was truly outstanding. The other dish that picked my mark was the ‘Paneer Pista Hariyali’ as I’ve always had hariyali as a starter and never as a mains. The curry dish delivered at par to the standards set by the starters. The pista enhanced the flavours and made for a rich curry. The curry from the non-veg section that stood out was the ‘Mutton Korma’. The mutton was cooked to amazing perfection as you could still see the pink from the meat but could reassure yourself that the mutton was well cooked. Together with the naans, it made for a great combination.

(Mutton Korma)

Now coming to the desserts, like I’d said earlier, there was this particular dish which we’ve never heard before nor could we imagine as to how it would be. This dish of intense interest was the ‘Mirchi ki Halwa’. Yes, a dessert made of Chilli but not like the chilli chocolates that you must be thinking about. This was a proper halwa that was made using Bell Peppers. True to the expectation, the dish delivered hands on, a very palate friendly dessert with strong tinge of hotness. This alone should probably be your biggest motivation to indulge in some exquisite Awadhi cuisine and convince you to try them.

(Dessert Platter)

The Awadhi food festival is available at Paprika in Courtyard by Marriott till the 20th of July, 2014 and is priced at ₹ 1,250 including taxes.

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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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.

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Tangerine - Alwarpet

For time immemorial, whenever anyone asked me where in Chennai are the best sizzlers available, the answer was always the same, head to "Tangerine". My tryst with Sizzlers begun at this very restaurant roughly about a decade ago.It was here that I savoured my first Sizzler and subsequently been the place where a lot of family & friends became Sizzler lovers. Thus my love for Tangerine has been for years together. However, couple of years ago, I was shocked to notice their food standards dip and it went to an extent that I had accept the fact that Chennai had lost a gem when it came to Sizzlers. My visits from several times a month dropped dramatically to more than a year prior to this visit. Fortunately enough, I've been hearing recently that they have regained their initial standards and that I should give them a try again. With this in the mind, the planning started for a visit soon. It was then that I received an invitation from a fellow foodie to join  him for the new menu introduction at Tangerine and with no second thoughts immediately confirmed my presence.

The evening we visited was their monthly Candle Light dinner theme. I'm mentioning this firsthand as this post has very minimal picture because it was quite embarrassing to light our flashes every now & then completely ruining the ambiance for the others. Upon arrival we were welcomed by Mr. Arun Rao, the owner of Tangerine. We were cordially invited to our table and given a short introduction of the well know restaurant. 

The first meal to arrive was the 'Chicken and Peas' soup. The soup had a great depth of flavouring and a perfect texture to keep the taste buds working overtime. This was followed by the two starters that made its way. The first starter of the evening was the 'Lamb Cornetto'. Just like the name, this is indeed a cornetto but with a big twist. A sumptuous amount of rightly flavoured shredded lamb was filled in a crispy cone and topped with mayonnaise. This dish was just outstanding and had set high expectations for the dishes that were to come. Personally, this is a dish I'm sure to order over and over again. The next up was Tangerine's take on the Satay. The dish was called 'Chicken Skewers' and was loaded with a variety of flavours that packed a punch with every bite. A peanut sauce was provided as an accompaniment but I definitely felt that the chicken chunks were better of without the peanut sauce. 

(Lamb Cornetto)

(Chicken Skewers)

Once we were done with the starters, the true spirits of Tangerine begun their journey. The sizzlers that accompanied the four of us that evening were the 'Roast Chicken', 'Prawn Candolim', 'Steak Peruvian' & 'Chicken Bruno'. To start with the Roast Chicken was exactly what it says it is, a well roasted chicken served with some smoky sauce that elevated the senses. This was followed by the Prawn Candolim, that had prawns of the ideal size in a splendid Goan flavoured sauce. The Steak Peruvian that we had ordered was a well done beef and by the reviews of my fellow bloggers, it was a great dish. The last of the sizzlers was the Chicken Bruno which was chicken stuffed with spinach and served with a flavoured cheese sauce. In between all these delicious sizzlers, we were also served with some mashed potato. The secret to this silky mash was that it was all made in-house by them. No wonder it tasted so great unlike the ones you get else where which have a kind of edgy texture.

(Prawn Candolim)

With all the savouries coming to an end, it was now time for the desserts. When it came to desserts, my favourite at Tangerine has always been the 'Death by Chocolate'. Having savoured this everytime I was here, decided to venture out and explore the other desserts on their menu. Based on Mr. Arun's advise, we ordered for a 'Lemon Cheesecake' and 'Strawberry Crumble'. The lemon cheesecake had a good infusion of lemon with a texture that was consistent with those from high end dessert shops. The dessert that really wowed us that evening was the Strawberry Crumble. The crumble was served on a bed of exceptionally tasty strawberry compote with a generous scoop of vanilla ice cream. It provided the perfect finish to a great evening of food. 

(Lemon Cheese Cake)

(Strawberry Crumble with Vanilla Ice Cream)

With this experience, my trust on Tangerine has been completely restored to the good 'ol days and can't wait to visit them again. 

Tangerine is located at Murrays Gate Road in Alwarpet and a meal for two will cost you about ₹ 1500.

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Azzuri Bay - Adyar *A CFG Feature*

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 Décor 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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