A la carte november

Vol. 2 Issue 12

November 2013

Chennai’s complete food magazine

B CELEDIE

FOO ATHI

MAH

Kaleidoscopic

Kitchen Yummy recipes from

The Raintree, Anna Salai Timeless classic cocktails, authentic non-vegetarian recipes and more The story of Donut House’s rise to fame as the sweet haven of Chennai

Know the A to Z of Chennai’s fragrant food scene

À LA CARTE • NOVEMBER 2013 • 1

NOVEMBER

CONTENTS GOURMET BUZZ 4 All you need to know about Chennai’s food scene

Expert on the Block 10 Inside The Kitchen of a Connoiseur

Chef Litwin Shanjit on his culinary journey with The Raintree, Anna Salai

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Ă€ la Carte

IN THE KNOW 22 Ask Dharini

Managing Director Sujit Kumar

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

Editor-in-Chief Bina Sujit Senior Features Writer Anusha Surendran

SHAKEN & STIRRED 24 Classic Cocktails

Features Writer Rekha Shanmugham

Refreshing time-honoured cocktails

Design Team Francis Augustine Rifah Aiysha Anto M Vijay

CELEB FOODIE 30 Mahathi Mahathi shares her food secrets

restauranteur 32 A Trip to Donutville The founder of Donut House gets candid on the story of the flagship food chain

Quick Fixes 36 Full of Flavour

Anisa Arif, home chef, shares easy-to-make non-vegetarian recipes

RESTAURANT ROUNDING 42 With Love from Thailand

Lotus at The Park offers authentic Thai cuisine

46 Yummy Yogurt!

Pinkberry’s delicious yogurts provides healthy dessert choices for Chennaiites

Cocktails that never go out of style Turn to page 24

Columnists Sabita Radhakrishna Dharini Krishnan Marketing Chennai Daniel Benjamin Paneer Selvam Pitchumani Coimbatore Nithyendran Mumbai Kiran N. Murthy Published by K. Sujit Kumar on behalf of Options Media Pvt Ltd., #7A, South Mada Street, Sri Nagar Colony, Saidapet, Chennai - 600 015.

Printed by B. Ashok Kumar at Rathna Offset Printers, 40, Peters Road, Royapettah, Chennai-600 014.

Editor : Bina Sujit For advertising contact

Options Media Pvt Ltd +91 44 4217 9009 / 4312 9002 sales@optionsmedia.co.in Unsolicited material may not be returned.

The opinions of writers are theirs, not ours.

We are not responsible for incorrect listings and information. While we do all we can to ensure correctness, readers are advised to re-check with establishments. No part of this publication should be reproduced without our written permission. The different trademarks published in this issue belong to their respective owners.

Jalebi

Gourmet Buzz All you need to know about Chennai’s

food scene

Live Counter at Ramada

Symphony, the all-day dining restaurant at Ramada Chennai Egmore, now has a Live Counter which offers an assortment of pasta and chaat to add to a buffet offering 64 dishes that is changed every day. The lavish spread is available for both lunch and dinner. The Buffet starts with a welcome drink of fresh fruit juices & mocktails, followed by 2 starters, a choice of and for the weight- 15 salads to choose from.

Main course offers 16 veg & 6 non-veg dishes to choose from. Those with a sweet tooth are spoilt for choice with options ranging from Ras Malai, Sandesh, Payasams and Jalebis to Pastries, Brownies, Mousse & Soufflés, Puddings. Sugar-free options are available for diabetics. A total of 13 dessert options with 4 varieties of ice creams and 4 varieties of fresh cut fruits to choose from are available.

Platters full at Wangs Kitchen

Wangs Kitchen has introduced exciting starter platters in all its outlets in the city.

The three platters on offer are Assorted Vegetarian Platter, Assorted Chicken Platter and Momo Mania.

The Assorted Platters include spring rolls, momos and wontons served with Wangs’ signature sauce, while the Momo Mania Platter serves an assortment of vegetarian, prawn and chicken momos. Starting at Rs.195, these starter platters are available for dine-ins at all Wangs Kitchen restaurants in Chennai.

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Slurp away with Arun Ice Cream Arun ice cream has come up with exotic flavours of ice cream that are available in 5 different flavours namely Italian Delight, American Delight, Cake Slice, Cassata and Kulfi Maharaj. The Exotics range gives Arun ice cream customers a wider palate of flavours to choose from: the Kulfi Maharaj, presented in an elegant earthen pot consisting of traditional flavours, badam flavoured ice-cream with crispy almonds in American Delight, vanilla ice-cream decorated with fruit syrups in Italian delights and so on. These flavours are available at the Arun Ice cream outlets.

Food love at Courtyard Marriot!

The Courtyard by Marriott Chennai is hosting a British Pub Food Festival that features a spread of delicious pub grub that is sure to transport you to the toasty taverns of old England! Indulge in a hearty Shepherd’s Pie, stuffed with meat and topped with a thick crust, Bangers and Mash that include plump flavoured sausages and a side of mashed potatoes, Chilli Nachos served with Guacamole, Sour Cream and tangy tomato Salsa, Lamb Liver served with Bubble and Squeak (shallow-fried potato and cabbage cooked in the traditional way) and Ham, Egg and thickly cut chips, amongst others. Give your meal a happy ending with the choicest of hearty English desserts including Eton Mess comprising meringue and cream topped with a tumble of juicy strawberries, Treacle Tart infused with a sweet and sticky golden syrup and of course, the crown jewel of Britain’s gastronomical landscape, the Pudding.

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Cake Mixing gala

The French Loaf marked the beginning of the festive season this year by mixing for 10 tonnes of delicious plum cake at its bakery in Guindy. The chefs at The French Loaf mixed close to 1250 kilos of mixed fruits like plums, peaches, pears, pineapples, apples and currants, 1400 kilos of tutti fruiti, 450 kilos of dry cherries, 200 kilos of dates, 200 kilos of cashew nuts, 200 kilos of orange peel, 200 kilos of ginger chips, 400 kilos of black raisins, 100 kilos of mixed fruit jam, 27 kilos of garam masala, 15 kilos of cinnamon sticks, 7 kilos of cloves, 7 kilos cardamom, 3 kilos of jadikkai and 2 kilos of bay leaf. This was soaked in 350 liters of premium rum to bring out the authentic flavour.

The Raintree, St.Mary’s Road, also organised a traditional cake mixing ceremony to usher in the festive mood. The Raintree St.Mary’s culinary team spearheaded by Executive Chef Jaideep & Chef Mark Crocker along with guests of The Raintree Hotels mixed different kinds of nuts and fruits with wine and liquor as part of the ceremony. The mix was then stored to prepare the Christmas cake.

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Le Chocolatier’s Diwali Bonanza

Le Chocolatier, the chocolate Lounge located above The French Loaf bakery at Harrington Road, introduced a range of special gift hampers and a wide variety of chocolates created for Diwali. The city’s first stand-alone chocolate boutique has a wide variety of chocolates to offer; this includes figurines, nut chocolates, bars, milk chocolates, wafer and flavoured chocolates etc., Le Chocolatier also offers chocolates with tantalizing fillings like lemon crème, mango and cardamom, mocha and praline, blueberry, caramel, roasted almonds, dry fruits and more. The chocolates are dusted with premium cocoa and ganache, making it one of the finest collections to gift loved ones. Customers can build their own customized gift hampers from the range. Le Chocolatier also had in store the edible chocolate greeting cards, which consist of a personalized Diwali message on a slab of rich chocolate; a unique way of sharing greetings with friends and family.

E Hotel promises elation

E Hotel located adjacent to Express Avenue Mall is one of the latest landmarks in the hospitality industry in the city. The hotel rooms are spacious and have a very open and generous floor plan. The restaurant, Entrée, which conveniently opens directly into Express Avenue Mall, welcomes customers with its colourful and brightly lit dining area. Entrée’s buffet serves only vegetarian food without any compromise on the variety of tastes and experiences. From classic Indian dishes like Paneer Methi Malai to Mexican stuffed peppers to made-to-order Italian pastas, Entrée delivers for nearly all tastes. À LA CARTE • NOVEMBER 2013 • 7

Chap Chay completes one year

Chap Chay, the first-of-its-kind Asian stir-fry restaurant at The Raintree, St.Mary’s Road, Alwarpet, celebrated the completion of one delicious year. On account of the anniversary, Chap Chay offered a 25% discount on the bill, for guests participating in the celebrations at the restaurant for a week. Some of the signature dishes at Chap Chay include, Belgian braised pork ribs with hoisin chili glaze, Shaoxing wine flambeed tofu with wok tossed Kailan, enoki and shiitake crisps. The Asian experience is complete with a line of scrumptious desserts.

‘Afternoons in Asia’, a Pan Asian Sunday Brunch, has been recently introduced to offer a wide variety of unlimited appetizers and custom made Asian main course dishes along with a selection of desserts. Guests can also choose from a 8 • À LA CARTE • NOVEMBER 2013

variety of refreshing Asian mocktails to complement the meal. Chap Chay offers two selections: exclusively priced meals for children and adults.

Southern Spice bags accolades

Southern Spice, the South Indian specialty restaurant at Taj Coromandel, has been awarded the best restaurant in Chennai by US-based Glam Media’s Foodie Top 100 Restaurants.

This list spotlights restaurants that provide exemplary dining experiences first, along with décor, service, and drinks programs that complement the dining experience within the context of the food. The Foodie Top 100 Restaurants has been selected by a group of the world’s top food critics and Foodie editors, including former New York Times food critic Patricia Wells, New York Magazine’s Gael Greene, Gourmet‘s former editor-in-chief Ruth Reichl, Japan’s first food critic, Masuhiro Yamamoto, journalist Vir Sanghvi (awarded ‘Best Food Critic’ from The Indian Culinary Foundation) and Glam Media's CEO Samir Arora. Southern Spice is the only restaurant from Chennai to feature among the Top 100.

Festive goodies from Cookie Man

Cookie Man celebrated the festive spirit of Diwali with the scrumptious goodness of fresh-baked cookies. From crisp, crunchy cookies to cream-filled cookies, and chocolate-dipped indulgences, Cookie Man had an extensive variety of cookies in international flavours.

Also, the Cookie Man product range includes a variety of melt-in-your-mouth muffins, donuts, sinfully rich brownies, premium chocolates and dry fruits. Cookie Man had exclusive festive hampers that were available in a wide selection of vibrant colours to pay tributes to the season.

Customised Cookie Man hampers were also available. À LA CARTE • NOVEMBER 2013 • 9

In

si de

Expert on the Block

of a

What kind of food did you grow up eating?

I hail from a fisherman’s family based in Kanyakumari. However we have settled in Chennai now. I grew up eating sea food. My mother used to cook brilliant sea food. Eral Varuval is one of my favourite dishes.

How did the interesting transition to the hospitality industry happen?

I used to cook a lot as a child. I lost my father early. My mother had to work and therefore I used to cook to feed myself. Seeing the way I cooked, my relatives used to encourage me to cook more often. As I grew up I became aware of the catering industry and my friends asked me to give it a try. As soon as I entered the industry I knew that I wanted to become a chef.

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Did you see yourself heading a restaurant belonging to a prestigious chain of hotels then?

It was my dream to do so. When I was new to the industry I had no idea about the hierarchy. I was extremely surprised at the magnitude of respect the head chefs command. It was utterly new to me. This prompted me to try harder.

I initially set my mind on becoming a sous-chef (second in authority) and I wanted to achieve the target within a stipulated period of time. I started reading several books and also worked extremely hard. My career began at The Savera. I later worked at the Trident Hilton before landing at The Raintree Hotel. South Indian cuisine was where it all started. I was doing that for about 2 years when I was overcome by an urge to experiment with different

Photography : Abhay Kumar

What started as a necessity segued into pure passion culminating in a truly rewarding career at a prestigious hotel. Chef Litwin Shanjit who runs ‘The Kitchen’ at The Raintree, Anna Salai, left no stone unturned to ensure that he reached the top. The talented chef talks to Rekha Shanmugham about his mother’s delicious sea food, his love for the European cuisine, and the massive changes in the food scene of Chennai.

I hail from a fisherman’s family based in Kanyakumari.

However we have settled in Chennai now.

I grew up eating sea food. My mother used to cook brilliant sea food. Eral Varuval is one of my favourite dishes.

À LA CARTE • NOVEMBER 2013 • 11

cuisines. I voluntarily asked for a shift to the European. It gave me an opportunity to learn so much. People started to appreciate my work and that helped me climb the ladder.

And from Chef Mark Crocker, I learnt the art of carving and other presentation skills. Chef Jugesh is brilliant with continental. He motivates people and extracts the best from them.

Which among the European cuisines are you adept at?

I can cook French, Italian and Mediterranean. My forte is the European cuisine. However I haven’t mastered all of them. I am still learning. A lot of awareness of the cuisine is spreading in India.

Your food is ‘freestyle,’ you say.

Can you explain the concept to us?

There are no restrictions when it comes to the cuisines. Also, I am willing to experiment and improve upon the existing dishes.

What is it about the European cuisine that interests you so much?

The method of cooking mainly interests me. The European food has very different flavours. When I first tasted the food it seemed insipid. But as I continued to work with it, I developed a fascination for the food. I love the herbs and the wines they indulge in.

What are your favourite cuisines?

What do you like about them?

Indian and in particular South Indian and European of course! Indian food has strong aromas and the spices that we use kill bacteria and facilitate easy digestion. The Europeans are very experimental when it comes to food.

They have a lot of varieties.

Is there any other cuisine that you would like to master?

I would love to master the art of baking pastries. In fact I wanted to become a pastry chef.

You have been under a lot of proficient chefs. What have you learnt from them?

I learnt how to cook Mexican and Mediterranean food from chef Alexandro and chef Vita respectively.

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How has ‘The Kitchen’ been conceptualized?

In ‘The Kitchen’ the chef is the hero.

The central attraction is the display kitchen where the chef interacts with guests. He gets to learn about the likes and the dislikes of customers and prepares food accordingly. It is a multi-cuisine restaurant with almost 60 percent of the menu being Italian. The USP of the place is the interaction we facilitate with guests.

You have been in Chennai for quite some time now. How do you think the food scene has changed?

Over the past decade I can say that awareness of plate presentation has increased drastically. Hotels want to make their food look extremely appealing. Even the cutlery and the crockery have undergone a lot of changes. There has been an explosion of cuisines. A decade back the place was dominated by Indian and Chinese cuisines. These days that is not the case.

Also, with the increased exposure to international food culture, there is a need for chefs to learn more. The guests come with a lot of expectations and have a discerning palate. They are open to experimenting and are willing to spend a lot more on food and fine dining. It becomes imperative for us to match up to their expectations.

SALAD CAPRESE OF ARTISANAL MOZZARELLA, PAR MESAN, BALSAMICO

Ingredients • Ripe tomatoes • Mozzarella • Basil pesto • Olive oil • Oregano • Coarse Salt & Black pepper • Balsamic

100 gms 100 gms 20gms For drizzling 1 tsp to taste 25 ml

Method • Heat water in a pot with salt. Remove the core at the top of the tomato and make a cross at the bottom of the tomatoes. Blanch the tomatoes for about a minute in the boiling water. Remove and cool.

• Peel the tomatoes, de-seed and cut into thick slices.

• Cut the buffalo mozzarella into 1 cm thick slices.

• Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each on a platter.

• Drizzle the salad with extra virgin olive oil, basil pesto and Balsamic À LA CARTE • NOVEMBER 2013 • 13

CHICKEN ROLLATINI WITH TORTELLINI OF GOAT'S CHEESE AND PLUM TOMATOES

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INGREDIENTS For Chicken Rollatini • Chicken leg boneless • Shredded parmesan cheese • Garlic clove, finely chopped • Butter • Minced chicken • Mozzarella cheese • White wine • Olive oil • Black pepper • Salt to taste For Tortellini • Tomatoes • Goat's cheese • Extra virgin olive oil • Basil pesto • Parmesan • Basil leaves • Pine nuts • Pasta dough • Cooking cream • Rocket lettuce • Zucchini

4 nos ½ cup 1 no 4 tbs 150 gm 50 gm 100 ml 75 ml to taste

600 gm 80 gm 60 mil 30 gm 80 gm 100 gm 20 gm 200 gm 90 ml 100 gm 100 gm

METHOD For Rollatini • Preheat oven to 180 degrees C, pound chicken leg flat. Sprinkle parmesan cheese on both sides.

• Place a pinch of minced garlic and 1 teaspoon butter in the center of each leg. Cover each breast with a layer of chicken mince and mozzarella cheese.

• Roll up each chicken breast, and secure with toothpicks.

• In a baking dish, combine white wine and olive oil. Arrange chicken rolls in dish, and sprinkle with pepper.

• Bake in preheated oven for 30 minutes, or until chicken is no longer pink, and juices run clear.

For Tortellini • Blanch, peel de seed and cut the tomatoes into dices. Cook it with some olive oil and chopped garlic. Add chiffonade of basil, crushed toasted pine nuts, extra virgin olive oil. Chill the mix. Mix with crumbled goat cheese.

• Roll the pasta dough into discs then fill with mixture, fold over to make a half moon and then fold the edges to make a tortellini with this using the fresh pasta dough.

• For the pesto sauce, sweat little shallots, add white wine and cream reduce to half, remove from heat, add the pesto and a knob of butter. Toss the blanched tortellini’s in the pesto cream.

For roasted tomato coulis • Preheat oven to 350F. Cut the tomatoes in half and put into a large mixing bowl. Toss the tomatoes with sugar, 1/4 cup of olive oil, salt and pepper. Arrange the tomatoes cut side up in the baking pan. Place cut cloves of garlic amongst the tomatoes and bake until they are half their original volume.

• Transfer tomatoes to a food processor and puree. Pass puree through a fine strainer and return to the stove. Add oil, basil, salt and pepper and season to taste.

To assemble: Layer four slices of grilled asparagus at the base of the plate. Arrange 2 pieces of rollantini on top of asparagus and pesto tossed tortellini on the side. Accompany it with sautéed vegetable barrels and tomato coulis.

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SALMON PROVENÇAL WITH GRILLED R ATATOUILLE, POTATO CROQUETTE, CHIMICHURRI

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INGREDIENTS Provençal Salmon • Fresh salmon steaks • Dijon Mustard • Extra virgin olive oil • Coarse Peppercorn • Tomato • Thyme • Basil leaves • Salt

600 gm 1 tsp 30 mil 1 tsp 100 gm 10 gm 10 gm to taste

Grilled Ratatouille • Olive oil 30 ml • Yellow squash (halved lengthwise) ½ nos • Zucchini (halved lengthwise) ½ nos • Yellow bell pepper (halved and seeded) ½ nos • Italian eggplants 2 nos • Sweet onion (cut into ¼ -inch-thick slices 1 nos •Balsamic vinaigrette dressing 3 tbs Potato Croquette • Potato • Mozzarella • Egg • Olive oil • Salt • Pepper • Bread Crumbs

250 gm 50 gm 3 nos 25 ml to taste to taste 50 gm

Chimichurri • Parsley • Cumin • Olive oil • Oregano • Lemon juice • Garlic clove • Chili flakes

50 gm 1 tbs 25 ml 10 gm 1 nos 2 nos 10 gm

To assemble: Mold the ratatouille in the center of the plate, place potato croquettes next to it, place the salmon diagonally on top of ratatouille, garnish with pepper curls and chive, accompanied with chimichurri sauce.

METHOD For Salmon • Brush salmon on both sides with oil-mustard mixture, then lightly coat with pepper blend, parsley and parmesan; set aside.

• Lightly oil the grill rack or pan. Grill Salmon 3 minutes per side for medium rare or cook to desired doneness For Ratatouille • Grill squash and pepper for 12 to 14 minutes, and eggplant, onion, fennel slices for 10 to 12 minutes by turning them frequently. Wait until it becomes tender.

• Remove vegetables as they cook to a cutting board. Cut squash crosswise into 1-inch chunks; eggplants, pepper, onion, and fennel into small strips. Add to tomato mixture in serving bowl with balsamic vinaigrette dressing; toss gently.

For Potato Croquette • Boil peeled potatoes and mash them, then stir in the cheese, salt, parsley, 1/2 teaspoon pepper, and salt to taste.

Stir in 1 egg.

• Shape the mixture into 2 inch cylindrical logs. Roll the potato croquette in the flour, shaking off any excess.

Dip in the egg and roll in the breadcrumbs to evenly coat. Place on a tray lined with non-stick baking paper, allow to rest for 10 min.

• Shallow fry the croquettes in olive oil until golden brown.

For Chimichurri Sauce • Place the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic and chilli flakes into the container of a blender or food processor.

• Blend for about 10 seconds on medium speed, or until ingredients are evenly blended.

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NEW YORK FIG CHEESE CAKE WITH STEWED FIG AND TENDER COCONUT SHOOTER

INGREDIENTS Fig Cheese Cake • Mascarpone cheese • Hung cud • Dry fig • Fig • Castor Sugar • Egg • Flour • Crumbled cookies • Soft butter • Vanilla essence

250 gm 250 gm 30 gm 4 nos 250 gm 5 nos 50 gm 50 gm 15 gm 5 ml

Coconut Shooter • Tender coconut water and pulp 2 nos • Sweetened condensed milk 1 tin • Milk or cream 100 ml METHOD • Heat the oven to 180 degrees. Butter a 9-inch fluted tart pan or pie pan; set aside.

• Mix the crumbled cookies and butter in a bowl, to form a crumbly mixture. Place the cookie mix at the base of the baking pan and bake for 10 min.

• In a mixing bowl, whisk together mascarpone cheese, castor sugar, boiled fig paste and hung curd until it is a smooth mixture.

• Fold the flour gently in to the mixture, once the flour is mixed, gently add the egg one by one and finish with essence.

• Pour the mixture in to the tart base and bake at 180 c for 45 min.

• Remove from the oven and let it cool for 4-6 hrs in the fridge before serving.

• Grind the tender coconut water along with pulp (need not grind smoothly). Mix the condensed milk with the chilled milk. Now mix the grinded pulp with tender coconut water to the chilled milk and condensed milk. Mix well. Serve in a shooter glass.

To assemble: Cut the fig cheese cake in to rectangle shape, top it up with stewed figs. Garnish with chocolate rings and cigars. Serve accompanied with coconut shooter À LA CARTE • NOVEMBER 2013 • 19

CHOCOLATE TORTE WITH R ASPBERRY AND VANILLA

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Vanilla Sauce • Cream • Granulated Sugar • Vanilla Bean (split down the middle) • Egg Yolks Raspberry Sauce • Frozen Raspberries (thawed) • Granulated Sugar • Water • Raspberry Liqueur

125 gm 2 Nos 25 gm 250 gm 125 gm 5 ml 50 ml 25 gm ¼ 2 Nos

150 gm 1 tbs 2 tbs 2 tbs

METHOD • Preheat oven to 325 degrees. Melt butter in a medium saucepan over low heat. Add chocolate chips and stir occasionally until chocolate is completely melted. Be very careful not to overcook chocolate or it may burn.

• Beat 4 eggs until fluffy in a large bowl, then add sugar and vanilla and mix well until sugar is dissolved.

Temper the egg mixture by mixing in just a few tablespoons of the warm chocolate. This keeps the eggs from cooking. Add the rest of the chocolate and mix until well combined.

• Pour the batter into a 9-inch spring form pan that has been lined on the bottom and sides with parchment paper (butter the pan before you add

Photography : Abhay Kumar

INGREDIENTS • Sugar • Egg • Flour • Semi Sweet Chocolate Chips • Soft Butter • Vanilla

the parchment paper -the butter will make the paper stick). Bake for 40 to 50 minutes or until middle of the cake begins to firm up. Remove, cool, cover and chill the cake until you are ready to serve it.

• As the torte bakes, prepare vanilla sauce by combining cream with 1/4 cup sugar in a medium saucepan over medium/low heat. Use a knife to scrape the seeds from inside the vanilla bean, add the seeds and the bean pod to the pan. Heat mixture, stirring often, just until boiling then turn off heat. Watch the cream closely so that it does not boil over.

• In a medium bowl whisk together remaining 1/4 cup of sugar and egg yolks until smooth. Temper the egg yolks by adding a few tablespoons of the hot cream mixture. Pour the entire mixture back into the saucepan and heat it up again, stirring often until it begins to boil. Immediately pour the sauce into a medium bowl that has been set in a larger bowl filled with ice. This ice bath will help to quickly cool the sauce so that it doesn't curdle. Cover and chill the sauce until you are ready for it.

• Make the raspberry sauce by pureeing the thawed raspberries in a blender.

Add 2 to 4 tablespoons of water to thin the pureed berries a bit -if your berries have a lot of juice add 2 tablespoons of water; if they have just a little juice, add 4 tablespoons of water. Pour pureed berries into a medium saucepan over medium heat. Add 1 tablespoons granulated sugar and 2 tablespoons of raspberry liqueur to the pan. Heat until boiling then remove raspberry sauce from heat. Cover and chill it.

To assemble: Place the slice of torte, first spoon some raspberry sauce on the chocolate spoon and place it diagonally on the torte and pour some vanilla sauce on top of the torte.

À LA CARTE • NOVEMBER 2013 • 21

In the Know

Ask Dharini

Dr. Dharini Krishnan, a renowned Consultant Dietician answers your questions on basic nutrition and how it can make a difference to our body and health.

Q

How to make children eat healthy?

Children should be treated as part of the family in every activity including meal timings.

Children right from the age of one should participate in the meal timings of the family. They could be encouraged to eat what the family eats. We could reduce the spice by adding dhal to the vegetarian gravies. This will add more protein to the child's diet. With non-vegetarian gravies, cook the meat first along with all the spices except chilies. Feed that gravy for the kids and then add the chilli

22 • À LA CARTE • NOVEMBER 2013

for the adults. This way the child gets the benefit of all other spices which are very nutritious and good for health. Reducing the TV timings, promoting family meals and improving sleep timings of children, according to John Gever, has proved to be useful in getting into good behavior changes which can go a long way in preventing obesity.

How can I know that a weight loss product is safe? What would be the method of losing weight which is sustainable?

Today in the name of weight loss products and supplements, anti-oxidants are being packed and sold. Some are very high in protein too. Weight is just one parameter to measure good health.

One needs to keep weight under control by changing behavioral patterns such as eating right, regular exercise and de-stressing. This process needs

a multi-expert approach. A doctor, physiotherapist, dietitian and psychologist have very important roles to play. A few weight loss products have steroids or baking powder or amphetamine or sometimes even pesticides. One should be sure of what they are taking for weight loss.

The best and sustainable way is to go for proper diet consultation with a trained dietitian who can assess the safety of the products. Those products or combination of products which help lose weight very quickly can create immune deficiency, in some cases liver damages and other complications. It is said that slow and steady wins the race. Some of the gradual and sustainable methods of weight loss are eating five cups of fruits and vegetables in a day; reducing the total visible oil or fat intake to 500 ml per month; eating out or dialing in food which fits into the diet prescribed.

Anti-inflammatory agents through Food

Pain in the muscles of different parts of the body and injuries due to training for various sports are common. These are basic inflammations that are caused in the body due to over exercise. To combat the pain people go in for over-the-counter antiinflammatory medications. Today foods in the form of turmeric or ginger are very beneficial to combat issues related to inflammation. Use one tablespoon of ginger or turmeric in the diet. Ginger can be used as is with a little sugar or as a pickle. Turmeric needs to be added to the cooked foods. The ingredient goes very well with Indian gravies. These have been proven to be useful in combating the aches and pains related to exercise. Just saute a little turmeric and it can be added to salads, gravies, phulkas etc.

À LA CARTE • NOVEMBER 2013 • 23

Shaken & Stirred

Cocktails are all about mixing and matching and bringing out a burst of flavours and colours.

Try out these time tested cocktails from around the world and taste a touch of vintage

24 • À LA CARTE • NOVEMBER 2013

Dry Martini

The classic Martini is one of the drinks that every bartender should know.

There are many ways to make a Martini: gin or vodka, little or no vermouth, stirred or shaken and an olive or lemon twist garnish.

This one drink alone has innumerable options according to personal taste.

Ingredients • 74 ml gin • 15 ml dry vermouth • 1 green olive or lemon twist for garnish • Orange or Angostura bitters (optional) Method • Pour the ingredients into a mixing glass filled with ice cubes.

• Stir for 30 seconds.

• Strain into a chilled cocktail glass.

• Add a dash of orange or Angostura bitters if desired • Garnish with the olive or lemon twist.

À LA CARTE • NOVEMBER 2013 • 25

Cosmopolitan

The Cosmopolitan gained popularity in the 1990s.

The cosmo was further popularized among young women by its frequent mention on the television program Sex and the City, where Sarah Jessica Parker's character, Carrie Bradshaw, commonly ordered the drink when out with her girlfriends.

Ingredients • 30 ml vodka • 15 ml triple sec • 15 ml lime juice • 15 ml cranberry juice

Method • Shake vodka, triple sec, lime and cranberry juice vigorously in a shaker with ice.

• Strain into a martini glass, garnish with a lime wedge on the rim,

and serve

Margarita

Everyone has heard of the Margarita which now comes in every colour and flavour imaginable.

The traditional Margarita however is served neat and made simply of tequila, orange liqueur, lime and lemon juices, and simple syrup. There are three basic ways you can serve this cocktail: neat (as in this recipe), on the rocks, or frozen.

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Daiquiri

The daiquiri is a rum based drink thought to have originated in Cuba in the late 1800s. It became popular in the 1940s because of Roosevelt's Good Neighbour policy which opened up trade and travel relations with Latin America, Cuba and the Caribbean and made rum easily obtainable. Incidentally the daiquiri was also one of the favorite drinks of writer Ernest Hemingway and President John F. Kennedy.

Ingredients • 74 ml white rum • 45 ml fresh lime juice • 4 teaspoons superfine sugar • Ice • 1 lime wheel, for garnish Method • In a cocktail shaker, stir the rum, lime juice and sugar until the sugar is dissolved.

• Add the ice and shake until chilled.

• Strain into a chilled cocktail glass, garnish with the lime wheel and serve.

Ingredients: • 1 part tequila • 1 part triple sec (Cointreau is recommended) • 1 part fresh lime juice • Lime wedge for garnish • Salt or sugar to rim the glass (optional) Method • Pour the ingredients into a cocktail shaker with ice cubes.

• Shake well.

• If desired, salt the rim of a chilled margarita glass.

• Pour contents, with ice, into the glass.

• Garnish with the lime wedge. À LA CARTE • NOVEMBER 2013 • 27

Mojito

A refreshing Cuban classic made with fresh mint.

Sweet and fruity on hot summer days this drink can be served over ice in a tall glass. The name Mojito is simply a derivative of mojadito (Spanish for "a little wet") or simply the diminutive of mojado ("wet").

Ingredients • 60 ml white rum • 20 fresh lime juice • 30 ml Simple Syrup • 15 ml chilled club soda • 8 mint leaves and 1 mint sprig for garnish • Ice

Method • In a cocktail shaker, muddle the mint leaves.

• Add ice and the rum, lime juice and Simple Syrup and shake well.

• Strain into an ice-filled collins glass, stir in the club soda and garnish with the mint sprig.

Bloody Mary

The name "Bloody Mary" is associated with a number of historical figures — particularly Queen Mary I of England, who was so nicknamed for the bloodshed she triggered in attempting to re-establish the Catholic Church in Britain. Some drink aficionados also believe the inspiration for the name was the Hollywood star Mary Pickford.

Ingredients • 45 ml vodka • 90 ml tomato juice • 1 lemon • 1/2 teaspoon Worcestershire sauce • 3 drops Tabasco sauce • pepper • salt • 1/4 teaspoon celery salt • Optional: lime wedges or lemon wedges or celery or green onions or pickled green bean, to garnish 28 • À LA CARTE • NOVEMBER 2013

Mint Julep

The mint julep originated in the southern United States, probably during the eighteenth century. The term "julep" is generally defined as a sweet drink, particularly one used as a base for medicine. The word itself is derived from the Persian word Golâb, meaning rose water.

Ingredients • 4 fresh mint sprigs • 74 ml bourbon whiskey • 1 tsp powdered sugar • 2 tsp water Method • Muddle mint leaves, powdered sugar, and water in a collins glass.

• Fill the glass with shaved or crushed

ice and add bourbon.

• Top with more ice and garnish

with a mint sprig.

• Serve with a straw.

Method • Rub lemon or lime around rim of glass and then put the rim in margarita salt if desired.

• Add ice to glass.

• Mix Vodka, tomato juice, lemon juice, Worcestershire sauce, Tabasco, salt, Pepper, celery salt and pour in glass.

• Garnish with lemon or lime wedge, celery stalk, green onion or pickled green bean. À LA CARTE • NOVEMBER 2013 • 29

Celeb Foodie Vathakuzhambu, potato curry and curd rice are my idea of comfort food. I have to indulge in rice at least once a day”

Mahathi

With her utterly mellifluous voice, singer Mahathi has crooned many a chartbusters. Her popular numbers ‘Aiyyayo Aiyyayo’ from Saamy and ‘Mudhal Mazhai’ from Bheema are evergreen favourites. The lovely songstress opens up on her favourite cuisine, the Saravana Bhavan sambar and why you shouldn’t entrust her with baking cakes!

Childhood memories of food

I am a vegetarian and grew up eating proper Thanjavur Brahmin food. As a child I would often visit hotel Bimbis in Ernakulam. I am fond of Kerala food and like their Appam and stew.

What is your comfort food?

Vathakuzhambu and potato curry and curd rice. I have to indulge in rice at least once a day.

Food experiences abroad

I am a huge fan of the Saravana Bhavan sambar. I visit their branches whenever I go abroad. The ones at San Francisco, Newark, East Ham and Dubai are definitely worthy of mention.

Favourite restaurants in Chennai

I like the food at Annalakshmi, Cream Centre and the buffet spread in Main Street, Residency Towers.

A memorable and horrible dining experience abroad

I had a fabulous experience at Spice Trader in Langkawi. Their chocolate pudding was excellent.

Europe had me longing for home cooked food. There were days when I had to survive on just doughnut, smoothies and cheese pizza.

30 • À LA CARTE • NOVEMBER 2013

Do you don the chef’s hat?

I am quite a good cook. I make yummy pulao and matar paneer. My son is very fond of the avial I make and my husband likes the olan. I am horrible at baking cakes though. I got a ‘how to bake cakes’ book as a wedding present. The Black Forest cake that I tried to make was an utter disaster. It was akin to rubber tyres (laughs).

Any diet and fitness regime that you follow

I tend to travel a lot. So it becomes difficult to follow a particular routine.

I try to keep rice to the bare minimum.

I eat a simple breakfast and try to wrap up dinner by 8.30 pm. I also work out and avoid hot or oily food. If I feel I have eaten too much of rice or sweets, I try to cut down on them and balance it out in the next few weeks.

Word of advice for aspiring playback singers on how to take care of their voice

I think it is pretty psychological. If I am half hearted and suspect that I will catch a cold I avoid ice creams. However, if I am craving for it I go ahead and indulge and nothing happens. I try to avoid ice cubes and citrus fruits though. These things are likely to vary from person to person. It is highly subjective.

À LA CARTE • NOVEMBER 2013 • 31

Restauranteur

Donut House, the popular gourmet chain in Chennai, started its journey in 2011 with its flagship store in Egmore opposite the Ethiraj College. Young entrepreneur and founder Buvanesh talks to Krupa Shah about enticing the city with doughnuts With a tagline like ‘Go nuts over donuts’, 27-year-old Buvanesh tapped into an entire generation of sweet-lovers and gourmets in just two and a half years. Based in Tirupur and born into a family business in construction, Buvanesh took up the cause of the doughnut while doing his masters in International Business in Sydney. “I felt that Chennai did not have doughnut outlets and no one had tried this earlier. So this was something new we wanted to try out as doughnut cafes are popular outlets abroad,” says the young entrepreneur.

32 • À LA CARTE • NOVEMBER 2013

Getting into the business Backed by a family business, setting up one’s own business might seem like a cake walk to some. But Buvanesh disagrees.

“My family is into a totally different business. We have been entrepreneurs but no one has ever ventured into food before, so this was a big risk for me.

My family deals with limited clients but their volumes in business are higher. I have to deal with around 2000 people every day and the returns are spread over a period of time.

I face a lot of direct clients while my family faces clients indirectly.”

À LA CARTE • NOVEMBER 2013 • 33

The alien doughnut is the most popular one at Donut House and contributes to around 10% of the total sale.

The doughnut is filled with dark chocolate inside with milk and white chocolate on top.

Challenges and tribulations Being an entrepreneur according to Buvanesh is a full time job. You can’t do it as a side business. It requires constant involvement and thinking.

“Being an entrepreneur in India is always challenging. You end up doing a lot of things which you don’t plan right from governmental interference to the facilities, infrastructure, water logs, power cuts and all kinds of things that come with being in a city. It was also a challenge sourcing local materials and getting the right employees and training them as I wanted to make really fresh doughnuts without compromising on quality. It took around 6 months to set up the shop at Ethiraj Salai alone,” says Buvanesh.

Spreading the word In today’s age, every business relies on social networking for its publicity and Buvanesh found the same for his. “We have a very active facebook page and

We started off with 16 varieties. Now we have over 45. I do not have experience in cooking at all but I would say I have evolved over this process” 34 • À LA CARTE • NOVEMBER 2013

most of our day to day communication with the customer is through facebook or twitter. We do our offers and schemes advertisements online.”

Currently Chennai has 6 outlets of Donut House, 3 in the malls, Express Avenue, Phoenix and Forum and another 3 across the city. Donut House is also planning to expand through franchises in Hyderabad and Kochi.

The store in Hyderabad is set to open soon and Kochi’s outlet is scheduled to open in November.

Recipes Donut House prides itself on its open kitchen which lets customers witness the process from dough to doughnut. The frying of the doughnuts is automated and you can see the tantalising finished product before it goes on display. “The recipes are developed by a Belgian company and the chocolate is also imported,” explains Buvanesh. Donut House monitors the food quality internally or through customer feedback.

The menu keeps changing and Buvanesh’s research and development is always active. “We started off with 16 varieties. Now we have over 45.

I do not have experience in cooking at all but I would say I have evolved over this process.”

Donut House is also planning to expand through franchises in Hyderabad and Kochi.

The store in Hyderabad is set to open soon and Kochi’s outlet is scheduled to open in November” Chennai changing palette Chennai’s sweet culture has undergone a remarkable change according to Buvanesh. People have become more experimental with food and are also looking at alternative gifting options instead of the conventional sweets. “Last Diwali we did around 3500 boxes of doughnuts as gifts alone. People are eating out very often these days. And also, after having an experience they are also very quick in sharing it with others through social networking sites.”

Apart from the Donuts While Donut House is immensely popular among the youngsters, it also draws in older people through sandwiches, drinks and beverages.

“We introduced other things so that people don’t get satiated by the doughnuts. We have 5 to 6 varieties of coffee and 15-20 varieties of cold beverages. The mojitos are popular as are the sandwiches and the Donut House exclusive- the donut burger, which is entirely made out of donuts.” With so much going for it, the two and a half year old Donut House is sure to get more popular in a city waking up to the potential of epicurean experimentation. À LA CARTE • NOVEMBER 2013 • 35

Quick Fixes

This festive season indulge in these lovely and authentic recipes to add to the celebratory mood. Anisa Arif, home chef and owner of Zaiqa – The Spice Store, has a loyal Facebook following for her yummy spices. She shares a few traditional non-vegetarian recipes with A La Carte this season.

36 • À LA CARTE • NOVEMBER 2013

Muslim Style Mutton Biryani

Indulge in this traditional biryani for a gastronomic burst of flavours

Ingredients • Onions (diced) 700gm • Mutton 1kg • Tomatoes (chopped) 600gm • Garlic paste 50gm • Ginger paste 70gm • Green chilies 7-8 nos • Coriander and mint leaves large handful • Curd One cup • Red chili powder 1tbsp • Salt 2tbsp • Lime 1 • Turmeric powder ½ tsp • Whole garam masala

3 cardamom,

10 cloves and

2 inch cinnamon sticks Method • Pan 150 gms oil, add whole garam masala and allow it to splutter for a minute or two. Add 600 gms of onions and fry till golden approximately for 10 mins. Keep on sim to avoiding burning of onions.

• Add 3 tbsp ginger garlic paste and fry well. Add 500 gms mutton and sauté for 5-7 mins. Add 1 tsp haldi, 3 tsp red chili, salt to taste and 250 grams of chopped tomatoes and handful of herbs (mix of coriander and pudina), 7 green chillies. Saute all for 4-5 mins. Pressure cook till done about 1 whistle and 5 mins on sim.

• By this time meat is almost done.

Now add 1 cup curd, juice of 1 lime and check salt and seasoning adjust accordingly. (Might require salt or chilly accordingly as per preference.)

• Par boil 500 gms rice with salt till almost done. Strain and layer over gravy. Top with few leaves of coriander and drizzle colour (kesari) or saffron diluted in milk and give dum for 5-10 mins. À LA CARTE • NOVEMBER 2013 • 37

White Mutton Qor ma Relish this delicious concoction along with your yummy zeera rice Ingredients • Whole garam masala

• Paste of • Green chilies • Ginger garlic paste • Mutton pieces • Curd • Nut paste

• Paste of • Coriander leaves

1 bay leaf, 4 cloves and 2 green elaichi 2 onions 6-7 nos 2 tbsp ½ kg 1 cup 1 tbsp cashew and 1 tbsp melon seeds 2-3 coconut to garnish

Method • In a Pressure cooker, add 1 bay leaf, 4 cloves and 2 green elaichi, the onions paste, the green chillies (ground together) and fry till golden and not till it becomes very dark as it will change gravy colour.

• Add 2 tbsp ginger garlic paste and fry for 3-4 mins. Add half kg mutton and sauté on sim for 5 mins, add salt and water and pressure cook till 1 whistle; simmer for 10 mins.

38 • À LA CARTE • NOVEMBER 2013

• When cool open and add 1 cup curd, paste of nuts (2 tbs kaju, 1 tbsp melon seeds ground together as paste) and sauté well. Add 2-3 tbsp coconut paste mix well and dum for 10 mins on sim.

• Lastly garnish coriander leaves. Serve along Zeera Rice

For Zeera Rice

Method • Rice Water Ratio 1:2 (2 cups rice – 4 cups water).

• Measure rice & water, add salt and cook till almost done. In a separate pan add 4 tbsp oil/ghee, add 2 tsp zeera splutter for few seconds and add to cooked rice.

Mutton Roast This traditional recipe will make you want to reach out for more

Ingredients • Mutton ½ kg • Onions(medium) 2 • Curd 1 cup • Chili powder 2 tsp • Pepper ½ tsp • Haldi ½ tsp • Dhania powder 1 tsp • Garam masala ½ tsp • Tomato (chopped) 2 to 3 • Coriander leaves(chopped) ½ cup

Method • Marinate the mutton in curd, ginger garlic paste & salt for 4 hours. It is recommended to use only mutton chops.

• For the gravy: Fry the paste of two onions for 6-7 mins. Add mutton, salt, water and pressure cook for 1 whistle and simmer for 7 mins. Allow it to cool and add chili powder, pepper powder, haldi, dhania powder, garam msala powder and fry well.

• Add the tomatoes and sauté for at least 15 mins. Simmer for another 5 mins and add 1 cup chopped coriander leaves.

Serve with Roti / Paratha À LA CARTE • NOVEMBER 2013 • 39

Fish Curry

Try out this fantastic fish recipe and take in the lovely aromas and tastes INGREDIENTS • Oil • Fish • Paste of • Ginger garlic paste • Tomato puree • Red chilli powder • Salt to taste • Haldi • Powder of methi and zeera (roasted) • Sprig of curry leaves • Mustard seeds • Tamarind water • Coconut paste

3 to 4 tbsp ½ kg two onions 2 tsp 2-3 2 tsp ½ tsp 3 tbsp ½ tsp ½ cup 3 tbsp

40 • À LA CARTE • NOVEMBER 2013

Method • In a mud pot, add about 3 to 4 tbsp of oil and splutter mustard seeds, curry leaves.

• Fry for a minute, add onion paste, fry well.

Add 2 tsp ginger garlic paste, sauté well.

• Add tomato puree, red chili powder, salt, haldi and half tsp of mix powder of methi and zeera. Sauté for a minute or two.

• Add tamarind water (from about 2-3 tbsp thick tamarind pulp with little water) & 3 tbsp coconut paste. Allow it to boil and add fish pieces (raw). Simmer for 5 mins.

(Sometimes coconut milk can also be added instead of coconut paste).

The dish tastes best with steamed rice.

Badam Halwa

Indian dessert options are incomplete without the quintessential halwa. Sip and enjoy!

Ingredients Badam paste (soaked, de-skinned and ground to fine paste) Khoya (dry reduced milk) Ghee Sugar

100 gms 100 gms 50 gms 200-300 gms

Method • In a heavy kadai add ghee and fry badam paste on sim for 5 to 7 mins.

• Gradually add crumbled khoya and sauté for 2 mins. Add sugar and keep stirring till sugar dissolves.

• Add a pinch of saffron colour. And little water if required.

• Keep stirring. The halwa should be done with 5-10 mins on sim À LA CARTE • NOVEMBER 2013 • 41

Restaurant Rounding

With Love from Thailand In the subcontinent, Thai food has often lost out to its more well-known ‘cuisine cousin’, Indian Chinese, in the Oriental food stakes. A visit to Lotus may just change that scenario and turn all foodies into lovers of Siamese dishes What: Lotus Where: The Park, 601, Anna Salai, Chennai 600006 When: Open for lunch and dinner on all days

42 • À LA CARTE • NOVEMBER 2013

Done up in shades of brown, the speciality restaurant is a petite place which emanates an aura of intimacy and quaintness. True to its name, the interiors are sprinkled with bronze faux lotus buds and blooms while the beige drapes and the traditional Thai music ensconces you in your private world away from the hustle and bustle: just the ambience needed to indulge in a Thai meal.

The uniqueness of Thai cuisine is that it keeps you guessing. With each bite a different flavour hits your gustatory senses: now it is tangy, now it is sweet or is it sour, now it has got to be spicy.

You cannot eat a Thai meal distractedly.

The menu prepared by master chef Sham Long demands total focus and we were happily prepared to bestow our undivided attention on plate after plate of the most delectable signature dishes arriving at our table. Accompanied by vivid explanations from The Park’s area director for food production Rajesh R and junior sous chef Kamal Prasath, we tucked in with relish.

Appetising Platter

Much like wine and cheese, the secret behind enjoying a Thai meal lies in the perfect pairing of the dish with sauces,

À LA CARTE • NOVEMBER 2013 • 43

herbs and dips. So while the succulent pan grilled tofu skewers in freshly pounded Thai herbs demanded a spicy tamarind dip, the steamed rice paper rolls with julienne vegetables came alive when dunked in mustard sauce. Prawns stir fried with roasted chilli paste and horapa basil had a rich riot of flavours as did the eternal favourite, Thai barbecued chicken wings with their tangy, sweet and spicy melange.

For those who imagine salads to be a blend of cucumber, carrots, mayo and vinegar, Thai salads can come as a sweet shock. The chilled shredded green papaya and raw mango with crushed peanuts and cherry tomatoes was delicious and wholesome but nothing had prepared us for the richness of flavours when we spooned in a mouthful of lotus stem salad with Thai herb dressing. The crisp wafer thin slices tossed with coconut milk, kaffir lime, lemongrass and galangal (Thai ginger) first hit you with the pungency of the lime when you are chewing on it and then the spiciness of the galangal takes over as the morsel travels down your throat.

The Tom Yum chicken soup which we ate next was nothing like the Chinese version we have tasted so often. The steaming hot Thai version, a more watery concoction, infused with red chilli paste, kaffir lime and lemongrass, had flavours that were fresh and dynamic.

Grand Entrees and the Main Course

Leading the array of entrees was the grilled Chilean sea bass with chilli and kaffir lime and it was easily the dish of the day. The flaky fillets were grilled to perfection with spices which added to the taste instead of overpowering it. Next up were dry stir-fried snow peas and water chestnut in pounded Thai herb sauce.

44 • À LA CARTE • NOVEMBER 2013

This unique dish is an acquired taste.

Crispy and crunchy, it is difficult to pin down its tangy richness which may not appeal to everyone’s palette.

Having said that, we just loved it!

Remember the pairing theory? The fiery combination of Thai chilli and basil with minced lamb was absolutely divine with Pad Thai (traditional Thai stir-fried rice noodles) cooked with vegetables, crushed peanut and tamarind sauce.

Among the main dishes, the green curry with chicken amply proved why coconut milk forms the foundation for many Thai curries. Steamed jasmine rice, another Thai staple, combined with the curry (chunks of well cooked chicken stewed in Thai green paste and coconut milk) forms a combination that is hard to beat. The strong aroma of the rice wafts in the air and entices the senses while the chicken just melts in your mouth as the flavours explode.

A Sweet Finale

By the time the desserts were rolled out we were absolutely stuffed but one look at the sinful delicacies had us reaching for our dessert spoons. The burnt orange and creamy hues of the Thai style caramel custard garnished with diced pumpkin pieces promised an extremely pleasant experience and the dish kept its promise. Soft and wobbly, it just dissolved in a pool of sugary goodness in the mouth. The jellied water chestnut in coconut milk is an absolute must have. The unique combo works up an ‘éclair’-y taste that is both exotic and familiar at the same time. Finally we came to the black sticky rice with sweetened coconut milk and lychees. A coveted delicacy in Thailand, its subtle sweetness balanced that of the other two and ensured that things ended on a high and sweet note.

Photography : Arul Anand À LA CARTE • NOVEMBER 2013 • 45

Restaurant Rounding

Yummy Yogurt!

When you feel like having a creamy bowl of dessert, know that now there are more and more options available than the quintessential ice cream and cakes. Pinkberry, a perfect little handcrafted yogurt bar, has an interesting USP: to bring fresh and healthy dessert alternatives to Chennai foodies.

46 • À LA CARTE • NOVEMBER 2013

What: Pinkberry Where: Phoenix Marketcity Mall,

Velachery, Chennai - 42

The Place

As we enter the small and chic outlet of this yogurt bar, the lovely lights and comfortable seating arrangement calls out to us. The sofas and the wooden benches generously strewn around in

an artistic fashion are all about offering comfort. Like any other handcrafted bar, the yogurt enthusiast will be able to view the toppings available to make an informed choice. While yogurts are available as part of many a dessert options in Chennai, Pinkberry’s exclusive yogurts sets it apart.

broadly classified into two: frozen and fresh yogurt. While the frozen yogurt can be had with or without toppings, the fresh yogurts have other flavours too.

The frozen yogurt comes in six different varieties: original which is the typical

Choices galore

Yogurt is a healthy and low fat dessert option whose market in the city is yet to be tapped. With the opening of Pinkberry, Chennaiites now have the luxury to experience desserts that are healthy and with less calories. Umpteen choices of different kinds of yogurt call out to the discerning dessert enthusiast.

The varieties of yogurt at Pinkberry are

À LA CARTE • NOVEMBER 2013 • 47

time-honored yogurt with a sweet and tart base; sinfully delicious chocolate which is rich and yummy; pomegranate which adds to the health quotient; salted caramel which is the perfect balance between the sweetness of the caramel and the saline taste of salt; mango which renders the fruity tinge to the yogurt and finally green apple which are all crisp and tart based. All these frozen yogurts can be supplemented with fresh fruits or over 20 dry and liquid toppings. Among the dry toppings, the brownie and the red velvet cake stand out and will appeal to all sweet enthusiasts. The fresh fruits keep changing as per season and so do the dry toppings with variations.

The variations of fresh yogurt come with a twist. To give the desserts a

48 • À LA CARTE • NOVEMBER 2013

much-needed Indian twist, Pinkberry’s Indian toppings come to the rescue.

We try out the Dhokla topping with the fresh yogurt: the bursting of flavours just like with chaat along with the fresh pomegranate topping was filling and tasty. The khatta meetha, tomato basil, mango kiwi and chikoo dates granola are some of the other options available in the fresh yogurt. Apart from which, true to its byline of being a handcrafted yogurt bar, any customer is given the liberty to mix and match between toppings to create his/her own yogurt. The freshness of the yogurt is what differentiates this yogurt bar with others. With over 30 different toppings available, the goodness that comes along with the yogurt adds to the healthy and tasty combo. “The yogurts made at Pinkberry

are made with low fat milk and yogurt and the fruits are fresh.

Though a few times we have to explain to customers about the health-friendly nature of yogurt, the response has been really good,” says Sathya, Manager, Pinkberry, Chennai.

Pinkberry also offers fresh yogurt lassis which is blended with fresh yogurt and come in three flavours: mango, chikoo dates and pineapple coconut.

The frozen shakes also blended with fresh yogurt come in pomegranate, chocolate banana and salted caramel flavours. Another interesting deal about the products available at Pinkberry is its easy-on-the-pocket costs. The prices of all yogurts are extremely reasonable and will definitely not burn a hole in

your pocket! And watch out for the ingenious packing that goes with take home orders: the yogurt is placed in a bag of ice cubes and then double wrapped to ensure it remains cold and fresh. True to its logo of offering premium and fresh products, all the tissues and packing bags are made of recycled paper.

The Verdict

This little yogurt specialty outlet gives a wonderfully fresh and healthy dessert option to Chennaiites. For those willing to indulge these cups of delicacies can be the main course as well!

And with no warning signs about adding to the calories, there is nothing that is going to stop you from reaching out for another cup!

À LA CARTE • NOVEMBER 2013 • 49

Listings

Info at your fingertips 58

53

Noodles

Chinese Cuisine

South Indian

Food Chains

61

Tacos

Mexican

Planning a birthday bash? Choose from a comprehensive list of bakers across the city Desserts, Bakers & Ice Cream P54 50 • À LA CARTE • November 2013

Bars & Restobars Bars & Restobars Zara Tapas 74 Cathedral Road, Gopalapuram.

28111462 Anna International Airport, Meenambakkam.

22560779 Geoffreys 171 J N Salai, AnnaiSathya Nagar, Arumbakkam.

66778899 Opium Bar Hotel Royal Plaza 3E Road, Koyambedu.

23790066 10 Downing Street Kences Inn Boutique Hotel 50 North Boag Road, T Nagar.

28152152 Bike & Barrel The Residency Towers 115 Sir Thyagaraya Road, T Nagar.

28156363 Black & White The Residency 49 GN Chetty Road, T Nagar.

28253434 Regal Resto Bar Raj Park 180 TTK Road, Alwarpet.

42257777 The Leather Bar The Park 601, Nungambakkam Main Road, Nungambakkam.

42676000 Blend Taj Mount Road 2 Club House Road, Mount Road.

66313131

Chipstead Taj Coromandel 37 MG Road, Nungambakkam.

66002827

Le Pub Liberty Park Hotel United India Colony, 1st Main Road,Kodambakkam.

24725950

Crystal Bar Ranjith Hotel 15 Nungambakkam High Road, Nungambakkam.

28270521

Pasha The Park 601 Nungambakkam Main Road, Nungambakkam.

42676000

Distil Taj Connemara 2 Binny Road, Anna Salai.

66000000

Bay 146 Savera Hotel 146 Dr Radhakrishnan Salai, Mylapore.

28144700

Dublin The Welcome pub Park Sheraton 132 TTK Road, Alwarpet.

24994101 Gallop Radisson GRT Hotel St Thomas Mount, 531 GST Road, Anna Salai.

22310101 H20 Harrisons Hotel 315 Valluvar Kottam High Road, Nungambakkam.

42222777 Havana The RainTree Hotel 120 St Mary’s Road, Alwarpet.

42252525 High Time GRT Grand 120 Sir Thyagaraya Road, T Nagar.

28150500 Poker Bar Hotel Shelter 19 20 21 Venkatesa Agraharam Street, Mylapore.

24951919

Transque Bar Hotel Abu Palace 926 Poonamalle High Road, Egmore.

26412222 Library Blu The Leela Palace Chennai 175 Sathya Dev Avenue Extn. MRC Nagar 3366 1234 The Cheroot Malt & Cigar Lounge ITC Grand Chola 63, Mount Road, Guindy 22200000 Trantor Bar Breeze Hotel 850 Poonamallee High Road, Poonamallee.

26413334 Degree Pub Quality Inn Sabari IT Tech Park, 33 Omar Road, Navalur.

27435030 Zodiac The Accord Metropolitan 35 GN Chetty Road, T Nagar.

28161000

Want your restaurant to be listed? Give us a call. À LA CARTE • November 2013 • 51

Bars & Restobars Rhapsody Courtyard by Mariott 564 Anna Salai, Teynampet.

66764000 The Society Bar The Ambassador Pallava, 30 Montieth Road, Egmore.

28554476 The Pirate’s Esthell Continental Hotels & Resorts Royal Enclave, 1 Besant Avenue, Adyar.

24466240 Anchor Bar Taj Fisherman’s Cove Covelong Beach, Kancheepuram.

67413333 Q Bar Hilton 124/1 J.N. Salai, Ekkaduthangal.

22255555

Tequila Sunrise Tropicana Bar New Victoria Hotel 3 Kennet Lane, Egmore.

28193638 Mustang Bar Green Park Hotel NSK Salai, Arcot Road, Vadapalani.

66515151

365 A.S. Hyatt Regency 365 Anna Salai, Mount Road.

61001234 Flame, Le Club Le Royal Meridien 1 GST Road, St Thomas Mount. 22314343

Upperdeck Comfort Inn Marina Towers, 2A Pooniamman Koil St, Egmore 28585454

Arcot Bar The Trident Hilton 1/24 GST Road, Meenambakkam.

22344747

Xzubarence Bar Raj Park 180 TTK Road, Alwarpet.

42257777

Madera The RainTree Anna Salai 636 Anna Salai, Teynampet.

28309999

52 • À LA CARTE • November 2013

Vintage Bank Hilton 124/1 J.N.Salai, Ekkaduthangal 22255555 The B Bar Somerset Greenways MRC Nagar, Santhome, 044 49001010 Winchester Bar Radisson Blue Hotel 2, Ethiraj Salai, C-in-C Road, Egmore 30404444 Minus 1 Hotel Park View 125 Valluvarkottam High Road, Nungambakkam 9025110838

Food Chains Food chains South Indian Adyar Ananda Bhavan 70/241 Ramakrishna Mutt Road, Mylapore 23453031 Nungambakkam 23453037 Anna Nagar 23453048 Koyambedu 23790403 Mogappair 42845074 Pondy Bazaar 23453041 Vadapalani 42013008 Parrys 23453044 Tambaram 42034949 Sangeetha Restaurant 24/2 South Mada Street, Mylapore 24643898 Nungambakkam 42137300 Greams Road 28294081 Choolaimedu 23744041 T Nagar 42121170 Parrys 25341745 Adyar 24426554 Hotel Saravana Bhavan Spencer Plaza, 769 Mount Road, Anna Salai 28495577 Egmore 28192055 R.K Salai 28115977 Mylapore 24611177 Purasawalkam 26616699 Anna Nagar 26269721 Ashok Nagar 24892466 KK Nagar 24745577 T Nagar 24345577 Vadapalani 24817866

KFC Spencer Plaza, 769 Mount Road, Anna Salai 45514447 T. Nagar 43042222 Taramani 42666061 Nungambakkam 43562222 Anna Nagar 42612222 Marrybrown 133 Pondy Bazaar, T Nagar 42023704 Anna Salai 42116777 Mylapore 45535362 Nungambakkam 42032923 Anna Nagar 46218777 Koyambedu 421790372 Kodambakkam 42135553 Shenoy Nagar 43532721 Subway For delivery call 45600600 Located at Nungambakkam, Egmore, RMZ Millenia Tech Park, Express Avenue, Spencer Plaza, Citi Center, Besant Nagar Pizza Corner 64 CP Ramaswamy Road, Abhiramapuram 43009502 Nandanam 42131333 Nungambakkam 42139566 Anna Nagar 42172300 Meenambakkam 42064151 Tambaram 22390647

Adyar 42187666 Velachery 22552172 Domino’s pizza Spencer Plaza, 769 Mount Road, Anna Salai 28494444 Mylapore 28474444 Purasawalkam 25322333 Teynampet 24355890 Anna Nagar 42014444 Ashok Nagar 24714555 Mogappair 26536455 Perambur 25518888 Adyar 24424444 Tidel Park 22540221 Velachery 22431777 PitStop 1, Jay Nagar, Panayur Kumaran Nagar Indian Oil Petrol Bunk,OMR Chemmancherry 24501499 /1699 Kancheepuram 27470399 US Pizza 152 Abirami Mega Mall, Purusaiwalkam 42371111 Pizza Hut Spencer Plaza, 769 Mount Road, 39883988

Vasant Bhavan 10 Gandhi Irwin Road, Egmore 4281 Mount Road 28418693 Mylapore 24936666 Nungambakkam 28222233 Tambaram 22264441 PIZZAs, BURGERS, SUBS...

Mc Donald’s 106 2nd Avenue, Anna Nagar 9566022866 Taramani 45556008

Garden Fresh Veggie Pizza

Want your restaurant to be listed? Give us a call. À LA CARTE • November 2013 • 53

Desserts, Bakers and Ice Cream Baker’s Basket Savera 146 Dr.Radhakrishnan Salai, Mylapore.

28114700 Fresco For queries call 456000600 Located at Nungambakkam, Egmore, Express Avenue, Citi Center, Besant Nagar Delicatessen @ Chamiers 45000008 Tuscana Delicatessen Located in Tuscana on Chamiers 89 Chamiers Road, Alwarpet, Diagonally opp.

Park Sheraton IN GATE 45000008 Muffin Tree Courtyard Marriott 564 Anna Salai, Teynampet.

66764000

Blueberry Muffins Desserts, Bakers and Ice Cream Ambrosia 11, Cenotaph Road 45002099

Amadora Gourmet Ice Cream 23, Wallace Garden, 3rd Street 42323482 Hot Breads 74 Cathedral Road Gopalapuram 28110345 Mylapore 28112760 Kilpauk 26444212 T Nagar 28153998 Thiruvanmiyur 24485080 Saidapet 22200850 The Leela Cake Shop The Leela Palace Chennai 175 Sathya Dev Avenue Extn. MRC Nagar 3366 1234 54 • À LA CARTE • November 2013

Nutmeg The Gourmet Shop ITC Grand Chola 63, Mount Road, Guindy 22200000 Sandy’s Chocolate Laboratory 14 1st Cross Road, Off Greenways Road, R.A Puram.42303852 Nungambakkam 42134000 Emilios Gelateria 22/1 2nd Main Road, 5th Cross Cit Colony, Mylapore 43535544 Neelankarai 24495010 Anna Nagar 43016680 Besant Nagar 45511226 Snow Field Dessert Pub 1 Cathedral Road, Cathedral Road, Gopalapuram.

28116416

Milkyway 24 G7 Wellington Estate, Ethiraj Road, Egmore.

28251194 La Boulangerie 21 Arundale Beach Road, Kalakshetra, Besant Nagar 9566099917 Valluvar Kottam 42222777 French Loaf T46 A 7th Avenue, Anna Colony, Besant Nagar 32216628 Chetpet 32216618 Mahalingapuram 32216627 R.A Puram 32216625 Spencer Plaza, Anna Salai 32210936 Parfait 3 16 Manikeshwari Road, Kilpauk 25321601 Velachery 22432022 Valmiki Nagar 24405588 Anna Nagar 26288822

Desserts, Bakers and Ice Cream Ecstasy 8, Sathyam Cinemas, Thiru-Vi-Ka Road, Royapettah.

43920444 Cake Walk 10, Montieth Road Egmore 28553811 Besant Nagar 24917022 MC Renett A9 2nd Avenue, Anna Nagar 64551011 Kodambakkam 64551012 Mandaveli 64551022 Teynampet 64551027 Nungambakkam 64551028 Parrys 64551036 Purasawalkam 64551014 T.Nagar 64551019 Creamy Inn W396 School Road, Anna Nagar West Extn.

26150080 Anna Nagar 26220080 Chetpet 28362255 K.K Nagar 23663939

Strawberry Smoothie Freeze Zone 33 TTK Road, Alwarpet.

24661839 Jelly Belly E37 2nd Avenue, Besant Nagar.

24460777

La Patisserie Taj Coromandel 37 MG Road, Nungambakkam.

66002827 Cakes N Bakes 70/32 Nungambakkam High Road, 28277075, 28205554 Thoraipakkam 24580809 Velachery 65610502 Baker’s Cottage 6th Avenue, Anna Nagar.

9884532326 Maple Leaf Chocolate Lounge 9 Harrington Road, Chetpet.

43561666, 43561333 Brio - The Cafe Shoppers Stop Chetpet 42664471 T. Nagar 42024415

Banana Split Sundae

The Baker’s Code Kebab Court Complex, Velachery.

22591275 Want your restaurant to be listed? Give us a call. À LA CARTE • November 2013 • 55

Desserts, Bakers and Ice Cream · Indian · South Indian Fruit Shop on Greams Road Greams Rd, Thousand Lights 23450871 Besant Nagar 23450876 Anna Nagar 23450872 Kilpauk 23450877 Spencer Plaza 28490083 Cathedral Road 23460986

INDIAN CUISINE

Jamavar The Leela Palace 175 Sathya Dev Avenue Extn. MRC Nagar 33661234 Royal Vega ITC Grand Chola 63, Mount Road, Guindy 22200000 Once Upon A Time Green Park Hotel, 183, NSK Salai, Arcot Road,Vadapalani 66515151

Vrindavan Restaurant New Woodlands Hotel 72-75 Dr Radhakrishnan Salai, Mylapore.

28113111 The Raintree Taj Connemara 2 Binny Road, Anna Salai.

66000000 Jakob’s kitchen 28/18, Khader Nawaz Khan Road, Nungambakkam 42032808 Chennai Woodlands 20 2nd Lane Beach, Parrys.

25214343

Meenam Harrisons 315 Valluvar Kottam High Road, Nungambakkam.

42222777 ID (Idly & Dosa) Sathyam cinemas, 1s floor, 8, Thiru-vi-ka Road, Royapettah 23920346 Maya 32 Platinum Building, Khader Nawaz Khan Road, Nungambakkam.

42137774

Annalakshmi Restaurant 804 Mount Road, Anna Salai. 28525109

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

Malgudi Savera Hotel 146 Dr Radhakrishnan Salai, Mylapore.

28114700

Dakshin Park Sheraton 132 TTK Road, Alwarpet.

24994101

South Indian Southern Spices Taj Coromandel 37 MG Road, Nungambakkam.

66002827 Amaravathi Restaurant No.1, Cathedral Road, Gopalapuram 28116416 Madras The RainTree Anna Salai 636 Anna Salai, Teynampet.

28309999 Ponnuswamy 24 Ethiraj Salai Egmore 28270784 Curry Leaf The Chariot 4 Tirumalai Road, T Nagar.

28341212 56 • À LA CARTE • November 2013

Idiyappam with Madras Fish Curry

South Indian · Kerala · North West Frontier Nungambakkam.

42664222 Moti Mahal 7 Jaganathan Road Nungambakkam 42137539 Kabul 1/200 Dr Radhakrishnan Salai, Mylapore 24996761 Palki 1, Cathedral Road, Gopalapuram.

28111794

Chemmen Roast Anjappar 7/2 JP Tower, NH Road, Nungambakkam.

28256662

Ente Keralam Kasturi Estate, Poes Garden, 1st Street, Alwarpet. 42328585

La Shaakahari 20 Pycrofts Garden Road, Nungambakkam.

28265000

Rasam 25 Raja Annamalai Road, Purasawalkam.

9789062857

Kottaram 9/2 Taramani-Perungudi Link Road, Perungudi.

24540660

Kerala

NORTH INDIAN

Barbecue Nation Shri Devi Park Hotel 1 Hanumantha Road, North Usman Road,T.Nagar 60600000, 64530160,

Thalassery W77 4th Street, AnnaNagar 26207853

Sigree Hotel Aruna Annexe 144-145 Sterling Road,

North West Frontier

Minar Savera 146 Dr.Radhakrishnan Salai, Mylapore.

28114700

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

42020428 Tharavad 6 Bay View Drive, Kottivakkam, ECR. 9840075355

Hyderabadi Pulao Want your restaurant to be listed? Give us a call. À LA CARTE • November 2013 • 57

North West Frontier · Chinese Copper Chimney 74 Cathedral Road, Gopalapuram.

24980819 Mouthful 12/20 Raghaviah Road, T.Nagar. 42124260 Mast Kalandar 17 2nd Sashtri Nagar, MG Road, Adyar.

42018382

INTERNATIONAL Chinese Barbecue Chicken Navaratna Le Royal Meridien 1 GST Road, St Thomas Mount.

22314343 Olives Hotel Deccan Plaza 36 Royapettah High Road, Royapettah.

66773333 Mughals Zaika Restaurant 8 Rajarathinam Street, Kilpauk.

42858901

Peshawri ITC Grand Chola 63, Mount Road, Guindy 22200000 The Great Kebab Radisson Blue Hotel 2 Ethiraj Salai, C-in-C Road, Egmore, 30404444 Tandoor Aruna Hotel Annexe 144-145 Sterling Road, Nungambakkam.

28262626

The Cascade 32 Khader Nawaz Khan Road, Nungambakkam.

28333836, 42137767 Besant Nagar 42019372, 24461625 3 Kingdoms 3rd Floor, 20B Khader Nawaz Khan Road, Nungambakkam 28333388, 28333390 Equinox 9-B 1st Floor, Kakani Towers, 34(15), Nungambakkam High Road, Nungambakkam 43084708, 9566167736

Beyond Indus Taj Mount Road 2 Club House Road, Mount Road.

66313131 Up North The Raintree Hotel 636, Anna Salai Teynampet 28309999 Rajdhani Shop No.5, Express Avenue Mall, 49 Whites Road, Royapettah.

28464422 58 • À LA CARTE • November 2013

Grilled Mutton Kebab Skewers

Chinese · Continental Stix Hyatt Regency 365 Anna Salai, Mount Road 61001234

Golden Dragon Taj Coromandel 37 MG Road, Nungambakam 66002827

Rangis Continental Chambers 142 Nungambakkam High Road, Nungambakkam.

42144933 Wonton 39 4th Street, Alwarpet 32513335, 43009700 Nungambakkam 28332002 Anna Nagar 26264633 Adyar 42116364 China Town 74 Cathedral Road, Gopalapuram.

28112246

Dynasty Restaurant Firm Tower, W121 3rd Avenue, Anna Nagar.

26212699, 42026609 Oriental Blossom Radha Regent 171 Jawaharlal Nehru Salai, Arumbakkam.

24757788 China XO The Leela Palace Chennai 175 Sathya Dev Avenue Extn. MRC Nagar 3366 1234 Mandarin 19 Thiruvedian Street, Gopalapuram.

28117431

Flower Drum Prince Plaza, 46 Pantheon Road, Egmore.

30228822

Continental

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

28253434

Eden E37, 2nd Avenue, Besant Nagar, 24460777 04424463777 Anna Nagar 26221010 Nungambakkam 42222777 Ox and Tomato 145 St.Mary’s Road, Alwarpet 43060009

Above Sea Level The RainTree Hotel 120 St Mary’s Road, Alwarpet.

42252525 Yoko Sizzlers 20B 2nd Floor, Khader Nawaz Khan Road Nungambakkam 42180888 9043043090 Giorgio T29 7th Avenue, Besant Nagar.

24461828 Tangerine 5 Murrays Gate Road, Alwarpet 42110888 Kobe sizzlers 10 Khader Nawaz Khan Road, Nungambakkam 28332711 Kipling Cafe 14 L. Jey Avenue, Akkarai, Sholinganallur, ECR. 24530040 Ashvita Bistro 11 Bawa Road Alwarpet 42109990, 42031982

Lemon Grass The Rain Tree 120 St Mary’s Road, Alwarpet 42252525 The Canton Kaveri Complex, 96 Nungambakkam High Road,Nungambakkam 28272197, 28214445

Crispy Sesame Chicken with Gingered Beans Want your restaurant to be listed? Give us a call. À LA CARTE • November 2013 • 59

Continental · Italian · Japanese · Korean · Malaysian Italian

Sam’s pizzeria 7 Jaganathan Road, Nungambakkam 33703370 The Pasta Bar Veneto Old No.59, New No.32, Burkitt Road T.Nagar 42126680 Egmore 42145534 Fresca Pizza by Sandys 32 Platinum Building, Khader Nawaz Khan Road, Nungambakkam 42068484 Rhapsody Courtyard by Marriott 564 Anna Salai,Teynampet 66764000, 66764488 Focaccia Hyatt Regency 365 Anna Salai, Mount Road. 61001234 Smoking Joe’s 31, Burkit Road, T.Nagar 24350505 Papa John’s Pizzeria 29 Nungambakkam High Road, Nungambakkam 42075656 Bello Ciao 140 Nungambakkam High Road, Nungambakkam 24511130 ECR 24511130

Tuscana Pizzeria No.19 3rd Street, Wallace Garden, Nungambakkam 45038008 Ottimo Cucina Italiana ITC Grand Chola 63, Mount Road, Guindy 22200000

Japanese Teppan at Benjarong 146 TTK Road, Alwarpet.

24322640, 43009161 Dahlia Kauvery Complex, 93 Nungambakkam High Road, Nungambakkam.

28265240 Akasaka 128, Grd Floor Lattice Bridge Road, Thiruvanmiyur.

24453424

Korean In Seoul 530 TTK Road, RA Puram 42081998 Kyung Bok Gong 10 Chamiers Road, Nandanam. 42113346/7

Prego Taj Coromandel 37 MG Road, Nungambakkam 66002827 Little Italy Eldorado Building, 1/2 Nungambakkam High Road, Nungambakkam.

42601234, 66246178 60 • À LA CARTE • November 2013

Hummus with Pita Bread

Malaysian

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

24335759 Bee’s Kopitiam Express Avenue Mall 49 Whites Road, Thousand Lights.

28464088

Mexican Don Pepe 73, Cathedral Road Gopalapuram, Chennai 04428110413 Texas Fiesta 17/2, Shaffee Mohammed Road, Off Khader Nawaz Khan Road, Nungambakkam 43087882

Pan Asian Hip Asia Taj Connemara 2 Binny Road, Anna Salai. 66000000 Pan Asian ITC Grand Chola 63, Mount Road, Guindy 22200000

Mexican · Pan Asian · Thai · Mediterranean Azzuri Bay 13 First Crescent Road, Gandhi Nagar, Adyar.

42115253 Kefi Taj Mount Road 2 Club House Road, Mount Road.

66313131 5 Senses Oyster, 9, Khader Nawaz Khan Road, Nungambakkam 30062010 The Upper Deck Taj Fisherman’s Cove Covelong Beach, Kancheepuram.

67413333 The Crown The Residency Towers Sir Thyagaraja Road, T Nagar.

28156363

Rava Khoya Laddoo Chap Chay The Raintree 120, St. Mary’s Road, Alwarpet 42252525

Lotus The Park 601 Anna Salai Nungambakkam Main Road.

42676000

Thai

Mediterranean

Sweets

Silk Asiana Hotel 1/238 Old Mahabalipuram Road, Semmencherry 67411000

Aqua The Park 601 Nungambakkam Main Road, Nungambakkam.

42676000

Gangotree 42 Cathedral Road, Gopalapuram 28111664 Adyar 24452422

Baan Thai 10 Khader Nawaz Khan Road, Nungambakkam.

28332611, 28332612 Benjarong 146 TTK Road, Alwarpet.

24322640, 43009161

Azulia GRT Grand 120 Sir Thyagaraja Road, T Nagar.

28150500 Estia Aloft Hotel 102 Rajiv Gandhi Salai, Sholinganallur, OMR 45925500

Kryptos by Willi 24 Yafa Tower Khadar Nawaz Khan Road Nungambakkam 45038001

Shree Mithai 18 Dr TV Road, Chetpet 42809999 Spencer Plaza 42134455 The Grand Sweets 2nd Main Road, Gandhi Nagar, Adyar 42054466 Besant Nagar 45006464 Anna Nagar 42634422 T.Nagar 42124466

Want your restaurant to be listed? Give us a call. À LA CARTE • November 2013 • 61

Sweets · Coffee Pubs · 24 Hour Dining Sri Krishna Sweets Soundarajan Street, CIT Nagar, Theyagaraya Nagar 42616161 Adyar 24413805 Anna Nagar 26191222 Ashok Nagar 24850808 Mylapore 28112827 Nanganallur 9789062861 Purusawalkam 26616667 West Mambalam 9789062860 Mishtee 112 Nungambakkam High Road, Nungambakkam.

43084984 Adyar Anandha Bhavan 9 Lattice Bridge Road, Adyar 23453045 Anna Nagar 23453043 Nungambakkam 23453037

Coffee Pubs Amethyst Whites Rd, Royapettah Entrance next to Corporation Bank 4599 1630 Robustaa 24/67 Halls Road, Kilpauk. 42858412 Anokhi 106 Chamiers Road, Opposite Oryza 24311495 Cafe Chokolade 10/1A3 Montieth road Egmore 42126461 T.Nagar 42606532 Barista 4 Khader Nawaz Khan Road Nungambakkam 42138567 Besant Nagar 42019455 Tea Lounge Radisson Blue Hotel 62 • À LA CARTE • November 2013

2 Ethiraj Salai, C-in-C Road, Egmore 30404444 Café Coffee Day Montieth Road, Egmore 28546981 Kilpauk 42175621 Ispahani Centre Nungambakkam 64627082, 43577231 Coffee World Abhiramapuram, 64 CP Ramaswamy Road, Alwarpet.

43009499 Coffee Central 11 Dr B Narasimhan Road, Opp GN Chetty Road, T Nagar.

28152045, 9840111298 Café Pascucchi Express Avenue Mall 49 Whites Rd, Thousand Lights.

09840922895 Café tapas 47B Ground Floor, Ramana Nursing Home Complex Velachery Main Road, Velachery.

42325165 Café Zha 25 2nd Main Street, Kamarajar Avenue, Adyar.

42116027 High on Caffeine Mitsubishi Showroom, LB Road, Adyar.

42116482, 9003034049

Paprika Courtyard by Mariott 564 Anna Salai Teynampet.

66764000 Main Street The Residency Towers Sir Thayagaraya Road T Nagar.

28156363 Spectra The Leela Palace Chennai 175 Sathya Dev Avenue Extn.

MRC Nagar 3366 1234 Seasonal Tastes The Westin 154, Velachery Main Road, Velachery, 22553366 Water’s Edge Café GRT Temple Bay Mahabalipuram.

27442251, 27443636 Cilantro Le Royal Meridien 1 GST Road, St Thomas Mount.

22314343 Anise Taj Coromandel 37 MG Road, Nungambakkam 66002827

24 Hour Dining

601 The Park 601 Nungambakkam Main Road, Nungambakkam 42676000

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

22255555

Caramel Asiana Hotel 1/238 OMR, Semmencherry 67411000

24 Hour Dining · Seafood · Multicuisine Fisherman’s Fare Casa Major Road, Egmore. 28194840 Sea Shell Greams Rd, Thousand Lights 28295789 Wharf GRT Temple Bay Mahabalipuram.

27443636 Bay View Point Taj Fisherman’s Cove Covelong Beach, Kancheepuram.

67413333 Samudra Trident 1/24 GST Road, St Thomas Mount.

22344747

Mixed Vegetable Broth Anytime GRT Grand 120 Sir Thyagaraya Road, T Nagar.

28150500 Garden Café Radisson Blu Hotel 531 GST Road, St Thomas Mount.

22310101 Rainbow The Raintree Hotel 120 St Mary’s Road, Alwarpet.

42252525 Club House Taj Mount Road 2 Club House Road, Mount Road.

66313131

The Kitchen The Raintree Anna Salai 636 Anna Salai Teynampet. 28309999 Verandah Taj Connemara 2 Binny Road, Anna Salai.

66000000 Seagull Taj Fisherman’s Cove Covelong Beach, Kancheepuram.

67413333

Seafood

Coast to Coast Radisson Blue Hotel 2 Ethiraj Salai, Egmore 30404444

Kayal Le Royal Meridien 1 GST Road, St Thomas Mount 22314343

Multicuisine Drizzle Restaurant & Bar 2/632, Sultan Ahmed street, ECR, Neelangarai, 32219966.

Fusion 9 Aruna Centre 145 Sterling Road, Nungambakkam 42664299 The Right Place The Residency 49 GN Chetty Road, T.Nagar, 28253434 The Kitchen The Raintree 636, Anna Salai, Teynampet 28309999

Want your restaurant to be listed? Give us a call. À LA CARTE • November 2013 • 63

Multicuisine · Health Food · Arabian Cream Centre 55 2nd Main Road, RA Puram 42815777 Nungambakkam 43561777 Ashvita 11 2nd Street, Dr R K Salai, Mylapore.

28476063 Rain Forest Gandhi Nagar 1st Main Road, Adyar. 42187777 Duchess 1/200, Dr.Radhakrishnan Salai Road, Mylapore 24996762 Oasis Radisson Blue Hotel 2, Ethiraj Salai, C-in-C Road, Egmore, 30404444 Mash, The Grill House 3/2 Haddows Road, 2nd Street, 28211555 Crimson Chakra 13 First Crescent, Gandhi Nagar Adyar 09677277900 Nungambakkam 64500 500, 97866 55845 Piano Hotel Savera 146 Dr.Radhakrishnan Salai,Mylapore, 28144700

Five Senses Oyster, No. 9, Khader Nawaz Khan Road, Nungambakkam 30062010 Drizzle No. 1, Sultan Ahmed Street, Neelankarai, ECR. 32219966 Seven Comfort Inn Marina Towers 2A Pooniamman Koil St, Egmore, 28585454 Ayna Hilton 124/1, J.N.Salai, Ekkaduthangal 22255555 Burgundy’s Somerset Greenways Serviced Residence 94 Satyadev Avenue, MRC Nagar.

49001000

Health Food Cholayil Sanjeevanam 97/45 Nungambakkam High Road, Nungambakkam. 64508427 Mahamudra 117 Luz Church Road, Mylapore. 43535555

Vasco’s Hilton 124/1, J.N.Salai, Ekkaduthangal, 22255555 La Shaakahari 20, Pycrofts Garden road, Nungambakkam 9940415747 Dewberry’s The Resto-Café 6/29 Rajasekaren Street, Dr. Radhakrishnan Salai, Mylapore, 28473439 64 • À LA CARTE • November 2013

Chicken Shawarma

Arabian Escapade 361 Shakti Garden Road, Okyampettai, Thoraipakkam.

9884051456 Zaitoon No.1, Vintage Plaza, L B Road, Adyar, 24527778, 24527779 YallaYalla Radisson GRT Hotel St Thomas Mount, 531 GST Road, Anna Salai. 22310101 Al Arab 131 Dr.Radhakrishnan Salai, Mylapore.

45130000 Arabian Delights A46 3rd Avenue, Anna Nagar East.

42172047 Palmshore Foreshore Estate 111/108 Santhome High Road, 42102244 By the Bay T55 Elliots Beach Road, 6th Avenue, Besant Nagar 24461922