A La Carte Jan'12 Issue

B CELEDIE

FOO Y ENN

B AL DAY

À la Carte

THE COMPLETE FOOD MAGAZINE

CONTENTS JANUARY

Find out what’s cooking this month!

PAGE 13

WILD BERRY MISU DOME

WITH MASCARPONE QUENELLES

What’s in

THIS ISSUE 12 Dreamy Desserts

Learn the trick of making restaurantquality desserts from Pastry Chef, Santosh at 601, The Park.

28 5 ways with prawns

Easy ways to whip up this exceptional seafood jewel.

FESTIVE FARE 20 The Pongal Pot

Nothing like a banana leaf spread of these traditional Pongal recipes.

2 • À LA CARTE • JANUARY 2012

NUTRITION NIBBLES 6 No Ordinary Oats

You can do more with this precious cereal than just use it for breakfast.

Crispy Oat Apple page 11

More 'dum' than ever

The legendary Qureshis who once cooked for Moghul Emperors are now with us. Presenting a reinvented Minar with an exquisite new menu fashioned by none other than Master Chefs Ashfaque and Irfan Qureshi.

The Qureshis are a family of chefs to the Great Nawabs who unearthed the secret of the unique flavors of Dum Cuisine.

DINNER ONLY

*conditions apply

@ Level 11

146, Dr. Radhakrishnan Road,Chennai - 600004. Ph: 28114700. Extn: 1936

RESTAURANT ROUNDING 34 Journey to the Orient Express

South East Asian delicacies at Hip Asia, Vivanta by Taj, Connemera.

38 A Delicious Archipelago IN THE KNOW 18 Ask Sabitha

This culinary wizard answers all your queries on food and cooking.

Now say goodbye to your kitchen angst!

26 Ask Dharini

This nutrition expert solves all the diet and nutrition riddles which have been hogging your mind.

CELEB FOODIE 42 Benny Dayal

This singer’s tryst with food and cooking.

Know more about Pad Thai page 48

4 • À LA CARTE • JANUARY 2012

Tasty Greek fare at Kryptos by Willi.

40 Chinese Gone Bad What does Stix, a hotshot Chinese restaurant at Hyatt has to offer?

Read on.

STREET SMART 49 For the Love

of Chaat

Sri Keshav Chaat has pioneered in Chaat making and created a huge fan following in Chennai.

GOURMET’S SAFARI 44 Kingdom of

Delicacies

This humble country, Thailand has a lot to offer in terms of food.

À la Carte Managing Director Sujit Kumar Editor-in-Chief Maria Bina Associate Features Editor Vijetha Rangabashyam Features Writer Anitha Ramachandran Design Team Rifah Aiysha Francis Augustine Shriya Suresh Kuppuswamy Columnists Sabitha Radhakrishna Dharini Krishnan Marketing Chennai Gurubaran Paneer Selvam Daniel Benjamin Lekhamithra Shanmugam Delhi Kunal Chaudhary Mumbai Kiran N. Murthy Frino Paul For advertising contact Options Media Pvt Ltd 3, Ritechoice VaralakshmiApts. 15/4, H.D. Raja Street, Alwarpet, Chennai- 18. +91 44 24352581/ 42112582/45000010 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.

Nutrition Nibbles

No Ordinary

Oats

A kitchen without oats is no kitchen at all. With profound nutritive elements, oats are the basis of so many healthy dishes. However, this universal cereal can transcend beyond breakfast and be easily put to use in other meals as well. They are readily available in the market, packed with oodles of nutrients and of course, when cooked right they taste delicious.

By Vijetha Rangabashyam 6 • À LA CARTE • JANUARY 2012

The fibre content in oats has many health benefits – they play a vital part not just when it comes to digestion. Oats have soluble fibre such as beta-glucan which is known for lowering cholesterol levels in turn keeping your heart healthy.

Oats help in decreasing one’s glycemic index (GI). Many brands have captilized on this fact and market oats with ‘low GI’ on their packaging. In other words, oats release energy from their carbohydrates gradually, keeping you filled for longer while slowly increasing blood sugar levels after a meal. Hence oats are not only good for cardovascular health but is also great for those who suffer from diabetes.

Frequency of Consumption While there is no hard and fast rule for the amount of oats one has to consume, eating oats on a daily basis at least once is definitely reccomended. A bowl carrying 50 grams of oats makes for 1/6th of your day’s fibre requirements.

Taking into consideration their health benefits and versatility, one can include oats in their meals at least a few times a week.

Oats are a wholegrain food. This fibre rich cereal is filled with copious micro nutrients such as Vitamin B, folic acid and Vitamin E. They are also considered to be one of the richest sources of silicon, which is required for glowing skin and healthy bones.

Types of Oats After harvest, oats go through a series of processes to facilitate easier cooking. In the olden days, people use to cook groats – whole grain oats without the husk and they used to be cooked overnight with salt. Pinhead oats also known as coarse oatmeal or steel-cut are cut into three or four pieces using steel blades. Widely available oats include rolled oats – jumbo, were the entire kernel is steamed and rolled to a flake or regular rolled, were pinhead oats are processed to produce a cereal that is easier to cook and makes for a smooth porridge. Oatmeal is a fine flour which is predominantly used in baking.

Oat bran, the outer husk of the whole oat grain is extremely rich in fibre.

It is tempting to buy oat products that are easier to cook in microwave but remember, the more processed it is, the lesser nutritive value they have. À LA CARTE • JANUARY 2012 • 7

If you are bored of having oats as cereal for breakfast, try making them a lot more interesting by cooking them with grated apple served with fruit stew or make unsweetened museli. Oats can also be relished as savory dishes – oat cakes, crumbly toppings on fish or mushrooms, soup thickeners, baking breads, muffins, flapjacks and cakes.

Oat Mushroom Patty

A delicious twist to a veggie burger or a snack by itself

¾ lb. of mushrooms, diced 2 garlic cloves, minced 6 cups oats 4 cups water ½ cup onion, diced small ½ cup carrots, diced small ¼ cup soy sauce ¼ cup yeast 1 tsp oregano 1 tsp thyme 1. Bring 4 cups of water to a boil in a large saucepan.

8 • À LA CARTE • JANUARY 2012

2. Add mushrooms and onions and cook until soft. Add the soy sauce, yeast, garlic, oregano and thyme.

3. Add the oats, one cup at a time, letting oats sink in, then stirring.

4. Cook for about 5-6 minutes, until the mixture is thick at the bottom of the pan.

5. Cover and set aside for about 20 minutes.

6. Allow to cool and shape into patties.

7. Place on an oiled baking sheet and bake at 175°C for 45 minutes, turning half way through.

Oats Upma

This Upma is an easy to prepare breakfast dish or evening snack 1 cup oats 1 finely chopped onion 1 chopped green chilli 1½ tsp oil ½ mustard seeds ½ tsp urad dal or split black bean (gram) / white lentils Curry leaves ¼ tsp turmeric powder ¼ tsp sugar 1 tsp lemon juice Coriander leaves / cilantro Salt to taste 1. Heat oil in a pan and add mustard seeds. Once the mustard seeds splutter, add urad dal (white lentils) and fry until they turn golden brown.

2. Now add curry leaves and chopped

green chillies and fry for a minute. Then add chopped onions and turmeric powder and fry until the onions start to look a little transparent.

3. Add salt and sugar to the the above mixture and fry for a minute.

4. At this stage, add oats to the pan and fry for 2-3 minutes or till you smell a nice aroma and oats turn light brown in color.

5. Now sprinkle about 1/2 to 3/4 cup of water to the above fried oats mixture in the pan and mix well all the ingredients with a spatulla and fry till the oats turn soft. Make sure to not add excess water to the oats upma as the whole mixture can become too soggy and oats upma may not taste as good as it should.

6. Add lemon juice to the oats upma and mix well. Garnish with coriander leaves. À LA CARTE • JANUARY 2012 • 9

Tomato Oat Soup

While it sounds like an unusual combination, you’ll be surprised by how a few ingredients make a tasty dish

1 sachet cream of chicken soup 7 cups hot water cup quick cooking oats 3 tbsp vegetable oil 2 medium tomatoes, peeled and pureed 1 medium onion, chopped 1 tsp garlic, crushed ¼ tsp cumin seeds ¼ tsp freshly crushed pepper 2 tsp tomato paste 1 tsp lime juice Salt to taste 1. Heat oil in a medium saucepan and sauté onion and garlic for 3-4 minutes 10 • À LA CARTE • JANUARY 2012

until onion turns light brown.

2. Add pureed tomato, tomato paste, cumin and black pepper and cook for 8-10 minutes, stirring occasionally, until the mixture thickens.

3. Add hot water, and oats. Stir in the soup sachet and bring to simmer over medium heat for another 12 minutes or until the oat is cooked and the desired consistency is reached.

4. Taste and add lime juice, if desired.

Adjust seasoning.

5. Ladle into bowls and garnish with a swirl of cream and parsley leaves. Serve hot with bread.

Crispy Oat Apple

Serve this apple crisp with ice cream or whipped topping Topping cup oats ½ cup all-purpose flour ¼ cup granulated white sugar ¼ cup light brown sugar ½ tsp ground cinnamon ¼ tsp fresh or ground nutmeg 6 tbsp cold unsalted butter, cut into pieces cup chopped walnuts or pecans Salt to taste Filling 6 cups apples 1 cup fresh cranberries (optional) Juice of ½ lemon 1 tsp lemon zest 3 tbsp granulated sugar 1. Preheat oven to 190°C and place rack in the center of the oven. Butter or spray with a cooking spray, a 9 inch

deep dish pie plate or an 8 x 8 x 2 inch (20 x 20 x 5 cm) baking dish.

2. Place all the topping ingredients (flour, sugars, spices, butter, oats and nuts) in a food processor and process until the mixture is crumbly (looks like coarse meal) and make sure there are no large pieces of butter visible.

3. Set aside while you prepare the filling.

4. Place apple chunks in a large bowl, along with the berries and lemon zest.

Toss with the lemon juice and sugar.

5. Transfer to your prepared baking dish and spread the topping evenly over the apples.

6. Bake for approximately 30-40 minutes or until bubbly and the topping is golden brown. (If you insert the tip of a sharp knife into a chunk of apple, it should be tender, not mushy).

7. Remove from oven and place on a wire rack to cool for about 30 minutes. À LA CARTE • JANUARY 2012 • 11

Dreamy Desserts!

Impress your guests with these show stopping restaurant-quality desserts. They all can be made ahead and hence are perfect for dinner parties.

RECIPES SANTHOSH, PASTRY CHEF AT THE PARK 601, CHENNAI PHOTOGRAPHY ABHAY KUMAR

DESSERT MENU Tender Coconut and Jaggery Crème Brulee Chocolate and Giandujia Log on Mud Crust, Cocoa Sprinkle Wild Berry Misu Dome with Mascarpone Quenelles Apple and Rosemary Torte, Cinnamon Honey Drizzle Prune and Yoghurt Cheese Cake 12 • À LA CARTE • JANUARY 2012

Wild Berry Misu Dome with Mascarpone Quenelles Makes 6 domes Serves 6 150 gms vanilla sponge 250 gms mascarpone cheese 50 gms icing sugar 150 gms fresh cream - whipped to soft peaks 300 gms frozen mixed berries 75 gms sugar Dome shaped moulds

1. Bring the de-frosted berries and sugar to a boil in a sauce pan. Remove from heat and allow it to cool.

2. Drain out the excess syrup from the berries and reserve them for soaking the vanilla sponge.

3. Slice the sponge into thin sheets and line them on the dome moulds.

4. Wet the sponge with the left over

berry syrup.

5. Cream the mascarpone cheese, icing sugar and dairy cream. Spread the cream mixture on the sponge sheet and add a spoon fool of drained berries.

6. Spread another layer of sponge sheet, soak it with berry syrup and spread the cream mixture over it.

7. Repeat the process till the moulds are full.

8. Chill for two hours and serve them with a dollop of mascarpone cream.

RECIPE TIP

Vanilla sponge is readily available in any bakery.

For the frozen berries, you can use a mixture of strawberries, blackberries, blueberries and raspberries. À LA CARTE • JANUARY 2012 • 13

Tender Coconut and Jaggery Crème Brulee Makes 6 portions Serves 6 100 gms tender coconut shavings 250 ml coconut milk 250 grams single cream 6 egg yolks 100 gms jaggery 80 gms castor sugar 6 bake proof bowls

1. Cream the egg yolks, jaggery, coconut milk and cream.

2. Add the vanilla flavouring and strain the mixture.

3. Pour the mixture into the baking bowls and sprinkle the tender coconut shavings into the bowls.

14 • À LA CARTE • JANUARY 2012

4. Bake in a water bath at 200°C for 25 minutes or until completely set.

5. Chill it for at least 4 hours.

6. Generously spread the castor sugar over the brulee.

7. Pop the bowls into a hot oven for 4 minutes or until the sugar melts and caramelizes into a golden brown.

Serve immediately.

RECIPE TIP

Try using fresh vanilla pods instead of essence for better flavour.

To bake in water bath, fill the oven tray with water and place the baking bowls in it.

Chocolate and Giandujia Log on Mud Crust, Cocoa Sprinkle

For the mud crust 200 gms Oreo cookies 50 gms unsalted butter-melted 6 log shaped moulds

4. Remove from heat and mix until all the chocolate chunks melt.

5. While the above mix is warm add the hazelnut paste and mix it thoroughly.

6. Fold in the cream carefully ensuring it does not split.

7. Fill the chocolate mix into log shaped moulds. Freeze for 4 hours and carefully un-mould each log.

8. Place the logs on the mud crust and sprinkle some cocoa dust over it and serve chilled.

1. For the mud crust combine crushed

RECIPE TIP

Makes 6 logs Serves 6 For the Chocolate and Giandujia Log 250 gms dark chocolate 115 gms hazelnut paste 55 gms whipped cream 100 gms fresh cream

Oreo and melted butter.

2. Line the mixture in a 7cm x 3cm rectangular tray with ½ cm thickness.

Refrigerate for at least 30minutes.

3. For the chocolate and giandujia log boil the cream in a heavy sauce pan and add the chopped chocolate.

If you find it hard to make hazelnut paste, use Nutella instead.

To make whipped cream, add chilled, fresh cream to a big bowl. Whip it in quick motion for 60 seconds using a hand whisk, preferably with the one which has thin wires. À LA CARTE • JANUARY 2012 • 15

Apple and Rosemary Torte, Cinnamon Honey Drizzle Makes 1 ring Serves 8 3 apples 1 lemon - juice and lemon rind 10 gms fresh rosemary Pinch of salt 150 gms castor sugar 150 gms flour (maida) 5 gms baking powder 115 gms unsalted butter melted 4 eggs 50 gms honey 2 gms cinnamon powder 5 ml vanilla flavoring 8 inch round cake tin

4. Fold in the flour mixture gently and add the lemon juice and rind.

5. Add the melted butter and vanilla flavouring.

6. Grease the round cake tin with butter and fill the torte mix.

7. Squeeze the moisture from the apples thoroughly and place them in the centre.

8. Chop and sprinkle the rosemary above the apples.

9. Bake for 25 minutes at 180C. While warm, drizzle the cake with honey and sprinkle some cinnamon on top.

10. Serve it at room temperature.

1. Sieve together flour, salt and baking powder.

2. Peel and slice the apples thin and drop them into lemon water.

3. In a clean dry bowl beat eggs along with castor sugar until pale and frothy.

RECIPE TIP

16 • À LA CARTE • JANUARY 2012

You can use dry instead of fresh rosemary.

To check if your cake is well baked, pierce a toothpick or a knife into it and check if it comes out clean.

Prune and Yoghurt Cheese

Makes 1 ring Serves 6 For the cheese cake filling 300 gms yoghurt - hung in muslin cloth for 1 hr 3 eggs 75 gms sugar 125 gms double cream 50 ml milk 50 gms milk powder 75 gms sugar 1 lemon rind 100 grams prunes For the biscuit base 30 gms powdered sugar 60 gms butter 90 gms flour

Cake

1. Grind flour, sugar and butter together for the crust.

2. Spread it over the cake tin and bake it for 15 minutes at 160C. 3. Blend the yoghurt, eggs, sugar, rind, cream, milk and milk powder for the cheese cake.

4. Lay out the prunes on the biscuit base and pour the cheese cake mix over it.

5. Bake in a water bath for 55 minutes.

6. Allow it to cool at least for 4 hours.

RECIPE TIP

You can use dried instead of fresh prunes.

For the biscuit base, you could also grind readymade digestive biscuits along with butter.

À LA CARTE • JANUARY 2012 • 17

In the Know

Ask Sabita

Sabita Radhakrishna is a well known food columnist and cookbook author. Our readers can find answers to all their cooking related queries here.

Mail in your queries to sabitaalc@clubclass.in

How can we cook asparagus?

This vegetable might seem a little tricky but it really is not. Always cut off the tips of the asparagus and also discard the parts of the stalk which are hard. Tie the tips, which should be about 4” long in bundles of 10.

Peel the lower part of the asparagus which have been cut away and chop them into small pieces. Boil water for 4 minutes, then add the asparagus tips and cook uncovered for 8 minutes. Remove the bundles and dip them into cold water. The tips and the water could be used for soups as garnish or as a tasty dish with mayonnaise or cheese sauce.

The key is to select straight, firm, uniformly sized spears with closed tips.

Since asparagus deteriorates rapidly, it should be used within two or three days of purchase, preferably sooner.

18 • À LA CARTE • JANUARY 2012

Q

Earlier, appams came out beautifully because my mother used to add toddy to the batter.

Now toddy is just not available and I am unable to make good appams in Chennai. Could you suggest a substitute?

Nothing works better than the natural stuff.

But, we have to learn to improvise! Add grated coconut while grinding the batter.

Now, add a teaspoon of dry yeast to half a cup of warm water and then add a teaspoon of sugar. After the batter is ground, add the fermented yeast mixture to the batter and a tablespoon of curd. Let the batter ferment overnight- you can make lacy appams the next morning for breakfast.

APPAM RECIPE 1 cup raw rice, 1 cup boiled rice, under ¼ cup urad dal and 1 heaped tsp of fenugreek seeds. Soak them together for 4-5 hours. Grind to a smooth paste with ½ cup of grated coconut, add yeast mixture, curd and salt and allow fermenting overnight. Serve with vegetable stew and coconut chutney.

What is the secret to making crisp dosais which are uniformly golden brown?

Dosai making is truly an art. The aim should be to make golden brown dosais, which are crisp on the outside and soft on the inside. The batter should not be as thick as a cake batter and at the same time not so thin, in a pouring consistency. The tawa (use cast iron for best result) should be warm and not hot. The dosai should be poured quickly in swirls, and the heat should be increased moderately and maintained till the dosai is evenly brown and switch it off immediately afterwards. If the inside is cooked, there is no need to flip it over. When you finish making a dosai, don’t immediately pour the next. Check if the tawa is just warm and not hot and use a wet cloth to rub the tawa to make it cool. To make it easier, you can use two tawas and alternate between them.

Q

What does the term ‘baking blind’ mean?

We bake blind when we prepare pastry cases and flans. Blind baking is baking a pastry base partially before adding the ingredients.

This firms up the pastry base so that it is a little crustier and stronger and can hold moist ingredients without going soggy during the cooking. It is also useful when the filling needs very little cooking and would be ruined sitting around waiting for the pastry to cook.

Is it easy to prepare au gratin at home?

HOW TO

Of course it is. Au gratin is a French dish. Once a casserole is prepared with vegetables and cheese sauce, it is given an au gratin topping. First, season breadcrumbs with pepper and salt. Then, add some butter and grated cheese to the crumbs and sprinkle them liberally over the casserole and place under a grill or in a baking oven. The dish is ready when the top turns golden brown and a crust is formed. Even sliced potatoes with béchamel sauce can be served with an au gratin topping. For the diet conscious, au gratin topping can be done without cheese.

Prepare pastry dough according to the recipe you want to follow. Roll out the pastry dough to a thickness of 3mm.

Grease and flour a 11” flan ring or pie dish, and mould the dough to fit inside, lining it in a way that it stays fixed, pressing the sides and top gently. Do not stretch the pastry. Pass a rolling pin on the fluted edge of the flan ring so that the extra dough rolls off. Prick the base with a fork, and cover with a greaseproof paper. To keep it flat, sprinkle some dried beans or peas on the paper. Bake in a preheated oven for about 180 deg C for 10 minutes. You can add the filling of your choice after removing the paper. Glaze the crust with a beaten egg and bake for another 5 minutes.

BLIND BAKE!

À LA CARTE • JANUARY 2012 • 19

Festive Fare

VEN PONGAL

Buttery White Rice and Dhal Concoction

THE

PONGAL

POT One of South India’s grandest festivals, Pongal, synonymous to all the harvest festivals celebrated around the world is upon us. By way of this festival, we pay homage to the sun god and venerate the ever so many sun-blessed vegetables we get to eat on a daily basis. To the farmer, it is a day of triumph. He brings home the fruits of his patient toil and symbolically, the harvest is offered to the god, and that is Pongal. The humble festival that it is, Pongal is a semblance of hard work, partaking and of course four days of good food. Here are some of the traditional recipes which are prepared at every household during the course of this festival.

20 • À LA CARTE • JANUARY 2012

1 cup rice ½ cup split moong dal 4 - 6 cups water 1 tbsp fresh ginger, finely chopped 1 tsp whole black pepper corns ¼ tsp cumin seeds 4 - 5 curry leaves 2 tbsp raw cashew nuts, unsalted 2 tbsp ghee Salt to taste 1. Cook the rice and dhal together in 4 cups of water for about 20-30 minutes (add more water if needed). The final result has to be a semi-solid mixture.

2. While the rice and dhal are cooking, sauté the ginger in a tablespoon of ghee.

3. Add cumin, whole black peppers and curry leaves and sauté a little without burning and set aside. In the leftover ghee, roast the cashew nuts.

4. Mash the cooked rice and dhal mixture vigorously such that it has a smooth, buttery consistency. Blend in the spices to the mixture along with the ghee they were sautéed in.

Serve hot with coconut chutney.

À LA CARTE • JANUARY 2012 • 21

KADHAMBA SAADAM A Brown Rice Medley

1 cup rice ½ cup Bengal gram (channa dal) 1 cup toor dal 1 tbsp tamarind paste 3 cups assorted vegetables (sweet potato, ladies finger, drumstick, white pumpkin, yellow pumpkin, eggplant, beans etc) ½ - 1 tbsp Sambar powder Few sprigs of curry leaves Few sprigs of coriander 1 tsp sesame oil/ghee for garnishing Salt to taste 1. Cook the rice with three cups of

water. Also, cook both the lentils together until they are done.

22 • À LA CARTE • JANUARY 2012

2. Boil all the vegetables partially for about ten minutes.

3. In a separate dish, mix the tamarind paste with three cups of water and bring it to a boil.

4. Add salt, sambar powder, curry leaves, vegetables and let it cook for five minutes. Now, add the lentils to the mixture and cook for another five minutes.

5. Add the cooked rice and mix gently without disturbing the vegetables (make sure you don’t mash the vegetables).Garnish with coriander leaves and sesame oil/ghee.

Serve hot with appalam.

ULUNDHU VADAI Crispy Savoury Doughnuts

Makes 12 vadais 1 cup urad dhal 1 medium sized onion (finely chopped) 1 green chili (finely chopped) ½ inch ginger (finely chopped) 2 tbsp curry leaves (finely chopped) 2 pinches baking soda Salt to taste Oil for frying 1. First, soak urad dhal in water for 5 hours. Grind the soaked urad dhal into a fine paste (not grainy).

Add water to the batter little by little so that the batter doesn’t become watery (It should not flow freely from the spoon when you pour it down).

2. Mix onion, green chilies, ginger, curry leaves and salt together. Add them to the batter and mix well.

3. Add the baking soda and mix further.

4. Heat required oil in a kadai and dip your hands in water. Scoop the batter in size of a small ball in your palm and pat it to form a circle. Dip your index finger in water and make a small hole in the center of the patted batter. Now, gently drop it in oil and fry till it becomes golden brown.

Apply the same method for all vadais.

5. Serve crispy vadais with chutney or soak them in sambar for the ‘sambar vadai’ effect. À LA CARTE • JANUARY 2012 • 23

SAKKARAI PONGAL Jaggery and Ghee infused Dessert ¾ cup rice ¼ cup moong dal 1½ cups jaggery 2 tbsp ghee 2 cardamom 6 cashew nuts 10 raisins Saffron 1. Cook the rice and dhal in a pressure cooker.

2. Finely chop the jaggery and mix it with half cup water and cook in medium flame.

3. When the jaggery melts, strain it to 24 • À LA CARTE • JANUARY 2012

remove impurities. Now, place the jaggery back on heat. Stir the jaggery until the mixture comes to a thread consistency.

4. Mash the rice and dhal nicely and add the ghee.

5. Add the mashed rice to the jaggery mixture and cook in low flame. Continue cooking till the rice is nicely blended with the jaggery.

6. Roast the cashews and raisins in ghee. Throw them into the mixture and garnish with cardamom and saffron.

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.

Mail in your queries to dharinialc@clubclass.in

What is a gluten-free diet? How effective is it?

Gluten is a protein found in wheat, barley, rye and malts. The gluten free diet is usually prescribed to those with celiac disease and certain allergies including wheat allergy.

If the level of gluten intake a day is within 10 mg, the diet is considered to be a gluten free one. Gluten free products are used in flavourings and as thickening agents.

As long as one prepares food at home from fresh ingredients it is very easy to follow a gluten free diet.

Q

Both my parents are diabetic.

Am I prone to get the disease?

If so, could you suggest ways in which I can avoid getting the disease?

If both your parents are diabetic, the genetic lineage towards becoming a potential diabetic is high. If there are two or three siblings, not all of them get diabetes. There are three very important aspects to take care to avoid diseases such as Diabetes:

DIET

Replace high calorie food with high fibre.

High fibre foods are those which contain greater proportions of whole grains, fruits or vegetables. Reduce the oil consumption to 500 ml per (per member) month. The choice of foods should be a variety of fruits and vegetables. Potato is not considered a very preferred vegetable. It can be used as one of the many varieties of vegetables. In India, the usage of potatoes is very high especially in families of North Indian origin.

DE-STRESS Every person has to de-stress. De-stress can be done through watching nature, listening to slow classical music, meditation and deep breathing. Those who de-stress can avoid the increase in blood sugar, cholesterol or triglycerides caused due to high stress.

EXERCISE Ensure you exercise at least 5 days a week for thirty minutes.

If all these three aspects of life are covered then one can largely avoid diabetes.

26 • À LA CARTE • JANUARY 2012

Q

What are omega 3 fatty acids? What are the best sources of omega-3 fatty acids?

Nutritionally important n-3 fatty acids include α-linoleic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), all of which are polyunsaturated. Mammals cannot synthesize n-3 fatty acids, but have a limited ability to form the “long-chain” n-3 fatty acids. EPA (20-carbon atoms) and DHA (22-carbon atoms) form the “short-chain” eighteen-carbon n-3 fatty acid ALA. EPA is a key omega-3 fatty acid. Researchers are identifying many important health benefits from including EPA in the diet. EPA provides essential benefits for a healthy heart, and probably could support mental health and a balanced mood.

World’s Healthiest Foods ranked as quality sources of:

OMEGA 3 FATTY ACIDS FOOD

SERVING SIZE

WORLD’S HEALTHIEST FOODS

RATING

Flaxseeds

2 tbs

Excellent

Cloves, dried, ground

2 tsp

Very Good

0.25 cup

Excellent

Oregano, dried, ground

2 tsp

Very Good

Salmon, chinook, baked/ broiled

120 g

Excellent

Sardines

90 g

Very Good

Mustard seeds

2 tsp

Very Good

Tofu, raw

120 g

Good

Halibut, baked/broiled

120 g

Good

Spinach, boiled

1 cup

Good

Soybeans, cooked

1 cup

Good

Walnuts

Adapted from :http://www.whfoods.com

While seaweeds and algae are a source of omega 3 fatty acids present in fish, grass is the source of omega 3 fatty acids present in grass fed meats. À LA CARTE • JANUARY 2012 • 27

5

ways with...

PRAWNS

Whether you decide to go all ‘Madras’ with your prawns, take a northern detour or try an international stint, you can’t go wrong with this luscious crustacean; provided you know how to cook them.

Ruby red prawns emanating the flavours of the sea – a cholesterol nightmare, you say? No. Prawns are low in fat and are extremely good for you. So much so that they help lower your blood cholesterol. We are blessed to live by the coast and we should make the most of it.

28 • À LA CARTE • JANUARY 2012

1

MADRAS PRAWN CURRY Serve with rotis, steamed rice or puris

1 tsp coriander seeds 5-6 fenugreek seeds 2 tsp cumin seeds 1 tsp mustard seeds 2 dried red chillies 5 cloves 1 tsp turmeric powder 750 gms small peeled prawns 8 tbsp coconut cream 2 tsp tamarind concentrate 3 tbsp tomato puree 1 large thinly sliced onion 2 tsp ginger-garlic paste 2 tbsp fresh coriander (chopped) 3 tbsp lemon juice Salt to taste

1. Make a paste out of turmeric powder, ginger-garlic paste, salt and lemon juice and marinate the prawns in it for 15-20 minutes.

2. In a blender, grind coconut milk with

cumin seeds, coriander seeds and fenugreek seeds to a fine paste.

3. Soak a medium sized ball of tamarind in 4-5 tablespoons of water.

4. In a saucepan, pour the oil and switch the heat to high. Plop the mustard seeds and as they start to splutter, throw in the cloves and dried chillies.

5. Now, add the chopped onions, remaining ginger-garlic paste and simmer the heat a bit. Sauté the onions until they brown. Pour the tomato puree and add ½ cup water and cook till the onions become soft.

6. Then, add the coconut paste and tamarind concentrate and cook until the curry bubbles.

7. Stir in the prawns and simmer for 10 minutes or until the prawns turn pink and are soft.

8. Garnish with fresh coriander. À LA CARTE • JANUARY 2012 • 29

2

HOME-STYLE PRAWN FRY Goes excellent with beers and other spirits

1 kg prawns 2 tbsp ginger-garlic paste 3 tsp chilli powder ½ tsp turmeric powder Juice of 1 lemon Salt to taste 3 tsp oil (Use gingely oil for better flavour) 30 • À LA CARTE • JANUARY 2012

1. Clean and wash the prawns.

Drain well.

2. Mix together all the ingredients except the oil and marinate the prawns in this paste for about an hour.

3. Heat the oil in a frying pan, add the marinated prawns and fry till they are well done.

3

PRAWN KORMA

Tastes best with hot idlis and idippams

½ kg prawns 2 potatoes (boiled and cubed) 4 onions 4 tomatoes 2 tbsp ginger-garlic paste 3 tsp jeera powder 2 green chillies 2 tbsp coriander (dhania) powder ¾ tsp chilli powder ¾ tsp turmeric powder ¼ coconut (grated) 2 sprigs curry leaves Coriander leaves to garnish Juice of ½ lime Salt to taste Oil for frying

1. Clean and de-vein the prawns.

Marinate the prawns in lime juice, chilli powder and salt for about 15 minutes.

2. Grind together the coconut and green chillies to a smooth paste.

3. Heat oil in a kadai. Add onions and sauté well. Then add ginger garlic paste, jeera powder and curry leaves and continue to sauté. Add tomatoes and all the masala powders and sauté until the oil separates.

4. Add the coconut paste and fry for a few minutes. Then add the prawns and sauté for 2-3 more minutes.

5. Add water and bring the gravy to a boil. Then add boiled potatoes and let it simmer for a while.

6. Garnish with coriander leaves and remove from fire.

À LA CARTE • JANUARY 2012 • 31

4

GRILLED GARLIC BUTTER PRAWNS Yet another killer dish to go with your spirits

1 pound uncooked medium prawns, peeled and deveined 2 garlic cloves (minced) ¼ cup butter 3 tbsp lemon juice 2 tbsp fresh flat leaf parsley, chopped 1 tbsp fresh basil, finely chopped ¼ tsp salt tsp black pepper

32 • À LA CARTE • JANUARY 2012

1. In a large wok, sauté the minced garlic in butter in low heat.

2. Now, add the prawns and sauté till the prawns turn pink and they are cooked through.

3. Remove from heat and add the lemon juice.

4. Add salt and pepper to taste.

5. Garnish with parsley and basil.

5

PRAWN THAI CURRY

Tastes best with plain white rice (preferably basmati)

1 tbsp vegetable oil 1 onion (chopped) 1 tsp fresh root ginger 1-2 tsp thai red curry paste (available readymade) 400gms chopped tomatoes 50 gms coconut milk 400 gms frozen prawns Coriander for garnishing

1. Heat the oil in a medium saucepan.

Tip in the onion and ginger and then cook for a few minutes until softened.

2. Stir in the curry paste and then cook for 1 more minute. Pour over the chopped tomatoes and coconut milk.

Bring to a boil, then leave to simmer for 5 minutes.

3. Add the prawns and then cook for 5-10 minutes more, depending on how large they are.

4. Garnish with coriander.

À LA CARTE • JANUARY 2012 • 33

Restaurant Rounding

Photography: Abhay Kumar

Journey to the Orient Express

When you think of oriental food in Chennai, the cuisine that instantly comes to mind is Chinese. For a restaurant to serve oriental food without including Chinese fare in its spread would have been considered a very bold move a few years back.

But with the changing palate of Chennaiites, today food lovers have evolved past the erstwhile tried and tested menus.

34 • À LA CARTE • JANUARY 2012

Hip Asia in Vivanta by Taj Connemara caters to the taste buds of such evolved connoisseurs of good food. The restaurant with its pleasing decor and contemporary setting with an oriental touch serves Thai, Vietnamese, Malay and Japanese food. The menu is exhaustive – in fact, there are two menu cards – one for Japanese and the other for Thai, Malay and Vietnamese.

Hip Asia offers all the bona fide dishes from all the aforementioned regions. To encourage the guests to sample as many

Apart from the other dishes, the all-time Japanese favourite, sushi (both the veg and non-veg) are a must try and so are the prawn and soft shell crab tempura. of their dishes as possible, the restaurant offers a package rate of Rs. 2000 net per person under which you can order any item from the menu (except scallops and lobster) and certain fixed liquor. This package offers real value for money as you get to enjoy repeats of your favourite dishes without worrying about burning a hole in your pocket.

From the Thai section, the lotus stem in honey chilli sauce and poo phad kratiem prik thai which has soft shell crab with garlic and pepper are a real treat.

The choice of the desserts available for the day is displayed in a trolley so it’s easy to decide our choice. On the whole, Hip Asia promises to give an enjoyable dining experience with its eclectic variety of South East Asian cuisine.

À LA CARTE • JANUARY 2012 • 35

Flashback Fare

Our pick of events

that sizzled the city of Chennai last month Spirit of Christmas at Le Royal Meridien As Christmas is all about spreading joy and happiness, Le Royal Meridien celebrated the festival with much fervor. The celebrations for the evening began with the lighting ceremony. Rev. Dr. D. Mohan, Senior Pastor, New Life Assembly of God Church, held a small prayer meeting and lit the Christmas tree at the hotel. This is touted to be the tallest tree in the city. He also inaugurated the delicious Ginger Bread House. Also present at the occasion were Ms. Jennifer Buhr, General Manager and Mr. A. Paul Dhas, HR Director among other honourable in-house guests and famous personalities.

36 • À LA CARTE • JANUARY 2012

Annual Rickshaw Challenge at Burgundy’s A perfect occasion for adventure lovers, the opening night of the sixth annual Auto Rickshaw Challenge – Classic Run was held recently with Burgundy’s as its co-sponsor. The event started at Burgundy’s were all 33 contestants dined before they could kick-start this glorious challenge. With a generous dose of adventure, excitement and goodwill, this event provided a platform for the contestants to experience the best of both worlds – a chance to see India’s most exotic locations up close and personal and a rare opportunity to mingle with the population and sample the delights of Indian culture.

À LA CARTE • JANUARY 2012 • 37

Restaurant Rounding

A Delicious Archipelago

Right next to Tuscana Pizzeria on Khader Navaz Khan Road, lies this almost one year old handsome Greek sibling, Kryptos by Willi.

The restaurant has a spacious, comfortable feeling to it and the right amount of decorative elements that give away a quintessential Greek atmosphere without belabouring the point.

Kryptos by Willi is certainly holding its own among a panoply of restaurants in the neighbourhood, by offering a classic spin on traditional Cypriot dishes.

The menu listing is a cut well above most Greek restaurants in the city. The quality of ingredients was instantaneously evident in the fine olive oil which gently bathed the olives and the soft, warm pita bread, which every table received – a great opening for the 38 • À LA CARTE • JANUARY 2012

mezes to come. Ploughing through the pita bread was the easiest, considering it was accompanied by tasty smidgens of hummus and tzatziki. The hummus had a generous dollop of tahini (sesame paste) in it and the garlic in the tzatziki was sweet enough to cut through the tanginess of the yoghurt.

Normally, the downside to many Greek restaurants is the over killing of salinity in the dishes, especially with the olives and the cheeses dominating the table.

But the kitchen in Kryptos has managed to keep the salinity in check by including other ingredients which lend a sense of balance in the dishes.

Kryptos is a vegetarian’s wonderland for many a reason. First off, the a la carte menu by itself is pro-vegetarian; something you don’t find in many Greek/ Mediterranean restaurants. And the icing on the cake is the strictly vegetarian salad bar. Surfeit of cheeses. Check.

It is great when a menu is conducive to sharing; it lends a homey feel were platters can be passed around and every member gets a taste of all the dishes.

Roasted vegetables. Check. Lettuce platter. Check. Bowls of creamy dips (think: muthabal, garlic cream, paprika mayo and more). Check. Salad dressing.

Check. It’s like a kid in a candy shopreplace the kid with a health-conscious adult and the candy shop with a veritable salad counter that allows you to fashion your own salad. To complete a feast of freshness, an exploding basket of different breads and a cauldron of soup are all what one needs – and they’ve got it.

At Kryptos, the menu lets you order a gigantic platter of assorted vegetarian or non-vegetarian starters. Of the lot, two starters were outstanding. Bourekiapackets of crunchy pastry filled with mushrooms, leek and melting cheese and Kotopoulopitakia – phyllo pastry wraps of minced chicken, apricots and feta.

The line up of entrees included a plethora of seafood varieties, moussaka, souvlakis, kebabs, gyros and of course, the vegetarian counterparts. The best of these were Mizithra Gyro – spiced cottage cheese (paneer) in pita bread rolls with fried potato, salad and pickles

and Garides me Feta- luscious Madras prawns on a bed of tomato sauce, thyme and vinegar with a generous feta cheese topping.

Sweets like baklava, layered phyllo with walnuts, pistachio and almonds were authentic. But the crowning moment came along with a plate of svingi - crisp batter-fried dumplings which break into a pool of chocolate sauce when cut, accompanied with a scoop of vanilla gelato. Kryptos is convivial; the food may be something which you haven’t tried out before but as a diner, there’s never a moment of trepidation.

À LA CARTE • JANUARY 2012 • 39

Restaurant Rounding

Chinese Gone Bad

Having inbred in an Indian hybrid version of Chinese food all these years, the birth of an “authentic” Chinese cuisine from the Sichuan region was indeed very tempting. So, we decided to give Stix, a supposedly swanky oriental hub at the Hyatt Regency a try.

The restaurant carried a lovely ambience with a serene Zen aura traipsing around as you enter, but considering it’s at the Hyatt, it definitely cannot score a brownie point just by way of its atmosphere.

Having to ask for water is the complete paradox of hospitality and at Stix, we had to literally beg the waiter for water.

We settled ourselves in a quiet corner, far away from the noisy open kitchen but the seating was a big letdown – you 40 • À LA CARTE • JANUARY 2012

The menu was limited and somewhat different from the usual ones we find at other restaurants, which is not a bad thing at all.

possibly cannot have a high table and a really low couch, as a diner, it really does interfere with your mood to eat good food.

For starters, we ordered the spring rolls with mushroom, glass noodles and bok choy. It certainly wasn’t a bad start, but the rolls definitely could’ve been a tad crispier. Next, we tried the crystal prawn dumplings with water chest nut – although the prawns were perfectly cooked, the adjective to describe the dish would be flavourless. We know dumplings by themselves can be bland, but there was no hint of garlic or ginger in the prawns; atleast some sauce could have done the trick.

As part of entrees, we ordered the stirfried Chinese greens in chilli garlic sauce and the black bean chicken, lotus root, both of which were average, considering the gargantuan addition of soy sauce in them. However, the fried rice with lettuce and soy sauce was such a disappointment – it was a soggy mixture of rice and overpowering soy sauce with no flavour whatsoever.

The final blow came with the mango pudding, which was nothing but a cup full of frozen mango pulp, without a trace of whipped cream or some such condiment. 350 bucks for what is typically a splodge of whipped mango is everything but doing justice to a diner’s wallet.

Stix is one big formula of oodles of soy sauce, a confused sense of hospitality and of course an abject disregard for value for money. À LA CARTE • JANUARY 2012 • 41

Celeb Foodie Any form of grills and roasts I make are a huge hit and they are my personal favorites too. I love marinating the meat with olive oil and stuffing them with vegetables.

BENNY DAYAL

There are many good singers, great even, but not everyone is a performer. The versatility of Benny Dayal’s voice is what has given the audience hit after hits from Madhuraiku Pogadhe De to Taxi Taxi, Omana Penne and many others.

Music might be the raison d’être of Benny’s existence, but he is also a big foodie. Benny shares with Anitha Ramachandran, his eternal love for food.

Cuisine I love

Comforting home food

I am a huge lover of Thai and Japanese cuisines mainly because the taste is similar to the food in Kerala, which reminds me of home. Oriental dishes use a lot of coconut milk and spring onions, both of which I happen to like very much. The blend of tanginess and sharpness from the spices is what makes the cuisines very appealing.

Though my mom is a vegetarian, she makes the yummiest idiyappam and meat curry. I also enjoy eating her fish moilee and prawn mappas. My dad makes the best tiger prawn fry which is another favourite of mine. Basically, I love the seafood preparations at home.

WOW food moment

I went to this restaurant in Cape Town where the seafood preparations are unbelievable. The fish dishes are extremely tasty in South Africa. It takes time to even understand their dishes, they are delectable nevertheless. I still crave the grilled cuttlefish you get there.

Although the food isn’t as spicy as what we find in India.

Favorite restaurant in Chennai

I love many food joints in Chennai! To name a few, Akasaka, Dahlia and Fusion 9 are some of the restaurants I frequent.

Fusion 9’s starters are just amazing!

‘Not-so-nice’ moment

I don’t complain much about bad food, which leaves me grumbling about the food I cook. So after I finish cooking, I always feel like the dish is missing something (laughs).

A travel and food experience

A food wisdom

I did a lot of street food binging in Thailand which I thoroughly enjoyed. In Thailand, you get the authentic flavours only in these little street food joints.

The way the vegetables are cut in a dish matters a lot and Thai food has finely chopped veggies which bring out the flavours better.

If you do not like cooking a dish with garlic, add pepper to it. Even Ayurveda says pepper is good for the system. Also, to enhance the aroma and flavors in BBQ food, use sea salt to marinate the meat instead of iodized salt. It gives a rustic flavour which is far better than processed salt.

42 • À LA CARTE • JANUARY 2012

Recently, I made pork vindaloo and it came out really well. I also like cooking Mediterranean food.

À LA CARTE • JANUARY 2012 • 43

Gourmet’s Safari

KINGDOM OF DELICACIES

Apart from its breathtaking surrounding, bustling nightlife and warm hospitality, Thailand is also known as a culinary paradise. The style of cooking is complex and piquant, with a right balance of sweetness, salt, spice and sourness.

44 • À LA CARTE • JANUARY 2012

À LA CARTE • JANUARY 2012 • 45

Thailand has five principle culinary regions – north, north east, south, central plains and Bangkok. Every region is different in its approach to cooking based on the produce available and the preference of the local habitants. As a traveler, you should get a taste of ever region to take in the flavor of Thailand as a whole.

Thai Lettuce Wrap

THE NORTH

(including the city of Chiangmai) The northern region of Thailand was still functioning as an independent kingdom with rivers, mountains and greenery enveloping the beautiful forts.

Isolated from other parts of Thailand, the people created their own style of dialect as well as cooking. The lack of coconut trees in this region gave birth to dishes which have no coconut milk unlike the other Thai dishes. Also, fish is not a staple in the cuisine here unless it comes from a river. People here eat plenty of red meat along with vegetables that are raw or cooked. Sticky rice is consumed a lot not just as a dessert like in other regions but along with spicy meat dishes and vegetables.

Though red meat is a staple, for the vegetarians and vegans, there are plenty 46 • À LA CARTE • JANUARY 2012

Thai Jungle Curry

of vegan and vegetarian restaurants available in this region. Thai Jungle Curry is a popular northern Thailand dish and other dishes include different types of dips used to flavor vegetables or in wraps like the lettuce wraps.

Green Papaya Salad

THE NORTHEAST

(Issaan) The Northeast is probably the poorest region of Thailand. The place is prone to droughts and during the day the heat can be excrutiating. Similar to north, coconut milk and seafood is not easily accessible for everyday home cooking.

Animals are cooked in plenty and no part is left to waste. Beef including the insides of the cow is a delicacy here and chicken, pork and even boar are other popular meats which are available in this region.

The approach to cooking here is mostly roasting and broiling. The curries are clearer here and the popular green papaya salad hails from this region and is often eaten with sticky rice.

THE SOUTH

(including the Gulf of Thailand) The southern region is a long winding peninsula which joins with Malaysia. The region is flanked by the hills from north to south and the coast is dotted with palm trees and white sand beaches.

The region boasts of a range of islands including Phuket, which attracts thousands of tourists every year. Fishing is an industry by itself and the area is one of the main producers of fish sauce, one of the most important ingredients in Thai cuisine. Since fresh fish and coconuts are present in abundance, the cooking style here is rich with seafood and coconut milk based curries as staples. The region is also a basket of exotic tropical fruits such as mango, pineapple, mangosteen, papaya and others. À LA CARTE • JANUARY 2012 • 47

THE CENTRAL PLAINS Recognized as one of the great rice bowls of Asia, the central plains is the heartland of Thailand, consisting of lush rice farms. At first, this region was a swamp, and it is still prone to flooding during monsoon season. However, the abundance of water also allows for easier rice production. From this region, tonnes of fragrant, jasmine-scented rice are exported around the world every year.

Protein in this region varies from beef to chicken and fish, and desserts made with banana and mango are popular.

The cooking in this region includes rice noodles, usually eaten for lunch or as a snack, the most famous of which is Pad Thai.

Thai Fried Noodle

China Town

BANGKOK There is no other place in the world which has food establishments per every square mile than Bangkok. The city is filled with both indoor and outdoor food joints and the street food scene here is happening with people relishing local favourites such as satay sticks, spring rolls, fish cakes and more. Bangkok style of cooking has a strong influence of Chinese and the energetic Chinatown is a must-visit. Thai variants of sweet and sour dishes, noodles, stir fries, chicken rice and other Chinese meals are popular here. Bangkok is also home to hundreds of desserts, comprising of cakes, puddings and jellies. Most of these desserts are made from coconut milk, rice, eggs and sugar.

48 • À LA CARTE • JANUARY 2012

Street Smart

For the Love of Chaat

Place: Sri Keshav Chats a.k.a Keshav, whose chats are ‘fingerlicking’ good.

Choose from their plethora of chaats, sandwiches, and puffs and their specialty, falooda.

Find me at 88, Vepery High Road, Chennai-600 007(also have two branches in Kellys and Purusawalkam).

Our pick: Murukku Sandwich and pani puri freshly prepared right in front of your eyes.

Why it’s a must try: Sri Keshav Chats, which has been in the street food business for the past 23 years, sure knows how to prepare your favorite chat within minutes. The tiny space which does not leave much room for people to stand in has not deterred foodies from thronging to the shop, mainly due to owner Avijit Dubey who makes sure that the authentic North Indian taste is provided to Chennaites. While this street food ‘chain’ houses the usual chat items like bhel puri, sev puri, pav bhaji etc., it also has many varieties of hot puffs, sandwiches, pizzas, garlic breads, tawa pulao and an all American sweet corn special. Also on offer is a wide array

Keshav’s USP is that they are very quick in their preparation and they never compromise on the taste. of juices, milk shakes and mocktails to wash down the tantalizing treats. Be it college goers or working men and women, this shop has appealed to people of all ages. Delicacies in the pipeline are nachos, cheese balls and Chinese noodles. Apart from Murukku sandwich and pani puri, the faloodas sell like hot cakes too. From litchi falooda, kesar, mewa to strawberry rose faloodas, they have it all. À LA CARTE • JANUARY 2012 • 49

Listings

Info at your fingertips

55

Strawberry Cheesecake

54

Cheeseburger

Desserts, Bakers and Ice Cream

Food Chains

62

Korean Spicy Noodle Soup

Korean

Discover a slice of Mughalai cuisine. Tandoori Murgh P51 Planning a birthday bash? Choose from a comprehensive list of bakers across the city Desserts, Bakers and Ice Cream P 55 50 • À LA CARTE • JANUARY 2012

This month’s pick Tandoori Murgh

Mughlai cuisine is famous worldwide for their richness in terms of flavours, aroma, and colour. Tandoori Chicken is one of the most delicious dish from Mughlai cuisine.

Tandoori murgh owes its attractive red colour to chilli powder, cayenne pepper and other spices which are marinated, skewered and quickly roasted in a fiery hot clay oven called tandoor.

The wholesome tandoori chicken is consumed as a starter in many parts of India. The dish can also be eaten as a side dish along with naan, kulcha, paratha, pulao or biryani.

Tandoori chicken is generally served with a slice of lemon, yogurtmango dip and raw onions. They are rich in carbohydrates and proteins.

Nawaab’s Express Avenue Mall, 49 Whites Road, Thousand Lights.

28464255

Mughals Zaika 8 Rajarathinam Street, Kilpauk.

42858901 Beyond Indus Taj Mount Road 2 Club House Road, Mount Road.

66313131

Kabul 1/200 Dr Radhakrishnan Salai, Mylapore 24996761

The Great Kebab Factory Radisson GRT Hotel 531 GST Road, St Thomas Mount.

22310101

Peshawri Chola Sheraton 10 Cathedral Road, Gopalapuram.

28110101

Tandoor Aruna Hotel Annexe 144-145 Sterling Road, Nungambakkam.

28262626

Sigree Hotel Aruna Annexe 144-145 Sterling Road, Nungambakkam.

42664222

Minar Savera 146 Dr.Radhakrishnan Salai, Mylapore.

28114700

Copper Chimney 74 Cathedral Road, Gopalapuram.

24980819

Palki 1, Cathedral Road, Gopalapuram.

28111794 À LA CARTE • JANUARY 2012 • 51

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

Chipstead Taj Coromandel 37 MG Road, Nungambakkam.

66002827

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

42252525

Crystal Bar Ranjith Hotel 15 Nungambakkam High Road, Nungambakkam.

28270521

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

28150500

Distil Taj Connemara 2 Binny Road, Anna Salai.

66000000

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

24725950

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

Pasha The Park 601 Nungambakkam Main Road, Nungambakkam.

42676000 Sparks Savera Hotel 146 Dr Radhakrishnan Salai, Mylapore.

28144700 Rhapsody Courtyard Marriott 564 Anna Salai, Teynampet.

66764000

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

Cosmopolitan Want your restaurant to be listed? Give us a call.

52 • À LA CARTE • JANUARY 2012

Bars & Restobars · Food Chains 365 A.S. Hyatt Regency 365 Anna Salai, Mount Road.

61001234 Flame, Le Club Le Royal Meridien 1 GST Road, St Thomas Mount. 22314343 Madera The RainTree Anna Salai 636 Anna Salai, Teynampet.

28309999 The Pirate’s Esthell Continental Hotels & Resorts Royal Enclave, 1 Besant Avenue, Adyar.

24466240

Tequila Sunrise The Society Bar The Ambassador Pallava, 30 Montieth Road, Egmore.

28554476

Xzubarence Bar Raj Park 180 TTK Road, Alwarpet.

42257777

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

24951919

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

28161000

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

26412222

Trantor Bar Breeze Hotel 850 Poonamallee High Road, Poonamallee.

26413334

Tropicana Bar New Victoria Hotel 3 Kennet Lane, Egmore.

28193638

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

67413333

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

27435030

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

22344747

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

22255555 Vintage Bank Hilton 124/1 J.N.Salai, Ekkaduthangal 22255555 Mustang Bar Green Park Hotel NSK Salai, Arcot Road, Vadapalani.

66515151

Food chains 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 À LA CARTE • JANUARY 2012 • 53

Food Chains 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

Perambur 25518888 Adyar 24424444 Tidel Park 22540221 Velachery 22431777

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

Subway Spencer Plaza, 769 Mount Road, Anna Salai 64616883 Mylapore 45600600 Anna Nagar 28111177 Besant Nagar 64616889 Express Avenue 28464646

Sangeetha Restaurant 24/2 South Mada Street, Mylapore 24643898 Nungambakkam 42137300 Greams Road 28294081 Choolaimedu 23744041 T Nagar 42121170 Parrys 25341745 Adyar 24426554

KFC Spencer Plaza, 769 Mount Road, Anna Salai 45514447 T. Nagar 43042222 Taramani 42666061 Nungambakkam 43562222 Anna Nagar 42612222

US Pizza 152 Abirami Mega Mall,

Purusaiwalkam 42371111 Mc Donald’s 106 2nd Avenue, Anna Nagar 9566022866 Taramani 45556008 Pizza Hut Spencer Plaza, 769 Mount Road 39883988 Marrybrown Spencer Plaza, 769 Mount Road, Anna Salai 42116777 Mylapore 45535362 Nungambakkam 42032923 Anna Nagar 46218777 Koyambedu 421790372 T Nagar 42023704 Kodambakkam 42135553 Adyar 24418811 Kilpauk 43307054

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

Garden Fresh Veggie Pizza Want your restaurant to be listed? Give us a call.

54 • À LA CARTE • JANUARY 2012

Desserts, Bakers and Ice Cream Muffin Tree Courtyard Marriott 564 Anna Salai, Teynampet.

66764000 Snow Field Dessert Pub 1 Cathedral Road, Cathedral Road, Gopalapuram.

28116416 Baker’s Basket Savera 146 Dr.Radhakrishnan Salai, Mylapore.

28114700 Baskin Robbins 37 1st Main Road, Gandhi Nagar, Adyar 42115900 Velachery 42325234 ECR 42300911 Milkyway 24 G7 Wellington Estate, Ethiraj Road, Egmore.

28251194 La Boulangerie 21 Arundale Beach Road, Kalakshetra, Besant Nagar 9566099917 Valluvar Kottam 42222777

Blueberry Muffins Desserts, Bakers and Ice Cream

Hot Breads 74 Cathedral Road Gopalapuram 28110345 Mylapore 28112760 Kilpauk 26444212 T Nagar 28153998 Thiruvanmiyur 24485080 Saidapet 22200850

Emilios Gelateria 22/1 2nd Main Road, 5th Cross Cit Colony, Mylapore 43535544 Neelankarai 24495010 Anna Nagar 43016680 Besant Nagar 45511226

Fresco Chennai City Centre, R K Salai, Mylapore 45600654 Nungambakkam 45600654 Egmore 45600654 Citi Center 45600654 Besant Nagar 45600654 Delicatessen at Chamiers45000008 Burgundys-4900 1000

Sandy’s Chocolate Laboratory 14 1st Cross Road, Off Greenways Road, R.A Puram.42303852 Nungambakkam 42134000

Freeze Zone 33 TTK Road, Alwarpet.

24661839

French Loaf T46 A 7th Avenue, Anna Colony, Besant Nagar 32216628 Chetpet 32216618 Mahalingapuram 32216627 R.A Puram 32216625 Spencer Plaza, Anna Salai 32210936 Ecstasy 8, Sathyam Cinemas, Thiru-Vi-Ka Road, Royapettah.

43920444 Cake Walk 10, Montieth Road Egmore 28553811 Besant Nagar 24917022 À LA CARTE • JANUARY 2012 • 55

Desserts, Bakers and Ice Cream MC Renett A9 2nd Avenue, Anna Nagar 64551011 Kodambakkam 64551012 Mandaveli 64551022 Teynampet 64551027 Nungambakkam 64551028 Parrys 64551036 Purasawalkam 64551014 T.Nagar 64551019 Parfait 3 16 Manikeshwari Road, Kilpauk 25321601 Velachery 22432022 Valmiki Nagar 24405588 Anna Nagar 26288822 Creamy Inn W396 School Road, Anna Nagar West Extn.

26150080 Anna Nagar 26220080 Chetpet 28362255 K.K Nagar 23663939 Movenpick 13/33 Shafee Mohammad Road, Off Greams Road, Nungambakkam 28295925 Cakes N Bakes 70/32 Nungambakkam High Road, 28277075, 28205554 Thoraipakkam 24580809 Velachery 65610502

Strawberry Smoothie La Patisserie Taj Coromandel 37 MG Road, Nungambakkam.

66002827

Jelly Belly E37 2nd Avenue, Besant Nagar.

24460777

Baker’s Cottage 6th Avenue, Anna Nagar.

9884532326 Maple Leaf Chocolate Lounge 9 Harrington Road, Chetpet.

43561666, 43561333

Rich n’ Creamy 169 GST Road, Chrompet 42073030 Ekkaduthangal 43102626 Teynampet 45000303 Brio - The Cafe Shoppers Stop Chetpet 42664471 T. Nagar 42024415 The Baker’s Code Kebab Court Complex, Velachery.

22591275

Banana Split Sundae

Fruit Shop on Greams Road Greams Rd, Thousand Lights 23450871 Besant Nagar 23450876 Anna Nagar 23450872 Kilpauk 23450877 Spencer Plaza 28490083 Cathedral Road 23460986 Want your restaurant to be listed? Give us a call.

56 • À LA CARTE • JANUARY 2012

Desserts, Bakers and Ice Cream · South Indian Est Hilton 124/1 J.N. Salai, Ekkaduthangal.

22255555

INDIAN CUISINE South Indian

Southern Spices Taj Coromandel 37 MG Road, Nungambakkam.

66002827 Navaratna Le Royal Meriden 1 GST Road, St Thomas Mount.

22314343 Vrindavan Restaurant New Woodlands Hotel 72-75 Dr Radhakrishnan Salai, Mylapore.

28113111 Amaravathi Restaurant No.1, Cathedral Road, Gopalapuram 28116416

The Raintree Taj Connemara 2 Binny Road, Anna Salai.

66000000

Annalakshmi Restaurant 804 Mount Road, Anna Salai.

28525109

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

28256662

Dakshin Park Sheraton 132 TTK Road, Alwarpet.

24994101

Rasam 25 Raja Annamalai Road, Purasawalkam.

9789062857 Ponnuswamy 55/1 Gowdia Mutt Road, Royapettah 28130986 Egmore 28270784 Curry Leaf The Chariot 4 Tirumalai Road, T Nagar.

28341212 Chennai Woodlands 20 2nd Lane Beach, Parrys.

25214343

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

42328585 Coconut Lagoon 1 Cathedral Road, Gopalapuram.

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

Madras The Kitchen The RainTree Anna Salai 636 Anna Salai, Teynampet.

28309999 Maya 32 Platinum Building, Khader Nawaz Khan Road, Nungambakkam.

42137774 Southern Aromas The Residency Towers 115 Sir Thyagaraya Road, T Nagar.

28156363 Malgudi Savera Hotel 146 Dr Radhakrishnan Salai, Mylapore.

28114700

Semiya with Madras Fish Curry À LA CARTE • JANUARY 2012 • 57

Kerala · North West Frontier Peshawri Chola Sheraton 10 Cathedral Road, Gopalapuram.

28110101 Sigree Hotel Aruna Annexe 144-145 Sterling Road, Nungambakkam.

42664222 Mouthful 12/20 Raghaviah Road, T.Nagar.

42124260

Chemmen Roast Kerala Hut Restaurant 25 CP Ramaswamy Road, Alwarpet 24662333

Kabul 1/200 Dr Radhakrishnan Salai, Mylapore 24996761

Copper Chimney 74 Cathedral Road, Gopalapuram.

24980819

Kumarakom 27/28 Vijayanagar Ext, Velachery Main Road, Velachery 42022277 Nungambakkam 42605677 Anna Nagar 42172217 Adyar 42034203 Ramapuram 22496109

Meenam Harrisons 315 Valluvar Kottam High Road, Nungambakkam.

42222777

Olives Hotel Deccan Plaza 36 Royapettah High Road, Royapettah.

66773333

La Shaakahari 20 Pycrofts Garden Road, Nungambakkam.

28265000

Mast Kalandar 17 2nd Sashtri Nagar, MG Road, Adyar.

42018382

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

24540660 Thalassery W77 4th Street, Anna Nagar.

26207853

NORTH INDIAN

North West Frontier

Nawaab’s Express Avenue Mall, 49 Whites Road, Thousand Lights.

28464255 Palki 1, Cathedral Road, Gopalapuram.

28111794

Hyderabadi Pulao Want your restaurant to be listed? Give us a call.

58 • À LA CARTE • JANUARY 2012

North West Frontier · Pan Asian · Thai · Chinese INTERNATIONAL Pan Asian

Hip Asia Taj Connemara 2 Binny Road, Anna Salai.

66000000

Thai

Baan Thai 10 Khader Nawaz Khan Road, Nungambakkam.

28332611, 28332612

Barbecue Chicken Up North The Raintree Hotel 636, Anna Salai, Teynampet 28309999

Tandoor Aruna Hotel Annexe 144-145 Sterling Road, Nungambakkam.

28262626

Mughals Zaika Restaurant 8 Rajarathinam Street, Kilpauk.

42858901

Crimson Chakra 13 First Crescent, Gandhi Nagar, Adyar.

09677277900

Rajdhani Shop No.5, Express Avenue Mall, 49 Whites Road, Royapettah.

28464422

Minar Savera 146 Dr.Radhakrishnan Salai, Mylapore.

28114700

Silk Asiana Hotel 1/238 Old Mahabalipuram Road, Semmencherry 67411000 Benjarong 146 TTK Road, Alwarpet.

24322640, 43009161 Lotus The Park 601 Anna Salai Nungambakkam.

42676000

Chinese

Stix Hyatt Regency 365 Anna Salai, Mount Road 61001234

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

66313131 Navaratna Le Royal Meridien 1 GST Road, St Thomas Mount.

22314343 The Great Kebab Factory Radisson GRT Hotel 531 GST Road, St Thomas Mount.

22310101

Grilled Mutton Kebab Skewers À LA CARTE • JANUARY 2012 • 59

Chinese · Malaysian · Japanese · Korean Rangis Continental Chambers 142 Nungambakkam High Road, Nungambakkam.

42144933 Oriental Blossom Radha Regent 171 Jawaharlal Nehru Salai, Arumbakkam.

24757788 Chin Chin The Residency 49 GN Chetty Road, T Nagar.

28253434 Lemon Grass The Rain Tree 120 St Mary’s Road, Alwarpet.

42252525 Mainland China Hotel Aruna Annexe 144-145 Sterling Road, Nungambakkam 28238345 Teynampet 45000236 The Canton Kaveri Complex, 96 Nungambakkam High Road, Nungambakkam.

28272197, 28214445

China Town 74 Cathedral Road, Gopalapuram.

28112246 Mandarin 19 Thiruvedian Street, Gopalapuram.

28117431 Flower Drum Prince Plaza, 46 Pantheon Road, Egmore.

30228822 Wonton 39 4th Street, Alwarpet 32513335, 43009700 Nungambakkam 28332002 Anna Nagar 26264633 Adyar 42116364

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

Japanese

Dahlia Kauvery Complex, 93 Nungambakkam High Road, Nungambakkam.

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

24453424 Teppan at Benjarong 146 TTK Road, Alwarpet.

24322640, 43009161

Korean

In Seoul 530 TTK Road, RA Puram 42081998

Golden Dragon Taj Coromandel 37 MG Road, Nungambakkam.

66002827 Dynasty Restaurant Firm Tower, W121 3rd Avenue, Anna Nagar.

26212699, 42026609 The Cascade 32 Khader Nawaz Khan Road, Nungambakkam.

28333836, 42137767 Besant Nagar 42019372, 24461625

Crispy Sesame Chicken with Gingered Beans Want your restaurant to be listed? Give us a call.

60 • À LA CARTE • JANUARY 2012

Korean · American · Continental · Italian Kyung Bok Gong 10 Chamiers Road, Nandanam.

42113346/7

American Sparky’s Diner 15 East Spurtank Road, Basement, Chetpet.

42634233

Continental

Giorgio T29 7th Avenue, Besant Nagar.

24461828 Fondue Savera 146 Dr.Radhakrishnan Salai, Mylapore.

28114700 Above Sea Level The RainTree Hotel 120 St Mary’s Road, Alwarpet.

422525252 Kipling Cafe 14 L. Jey Avenue, Akkarai, Sholinganallur, ECR. 24530040

Focaccia Hyatt Regency 365 Anna Salai, Mount Road.

61001234 Bello Ciao 140 Nungambakkam High Road, Nungambakkam 24511130 ECR 24511130 Prego Taj Coromandel 37 MG Road, Nungambakkam 66002827 Tuscana Pizzeria 89 Chamiers Road, Alwarpet, diagonally opp.

Park Sheraton, Nandanam 45000008 Nungambakkam 45038001

Smoking Joe’s 31, Burkit Road, T.Nagar 24350505

Mediterranean

Aqua The Park 601 Nungambakkam Main Road, Nungambakkam.

42676000 Azulia GRT Grand 120 Sir Thyagaraja Road, T Nagar.

28150500 Kefi Taj Mount Road 2 Club House Road, Mount Road.

66313131

Little Italy Eldorado Building, 1/2 Nungambakkam High Road, Nungambakkam.

42601234, 66246178

5 Senses Oyster, 9, Khader Nawaz Khan Road Nungambakkam 30062010

Casa Piccola 7, Kader Nawaz Khan Road, Nungambakkam 64500500

Azzuri Bay 13 First Crescent Road, Gandhi Nagar, Adyar.

42115253

Eden Harrisons Hotel 315 Valluvar Kottam High Road, Nungambakkam. 42222777 Anna Nagar 26221010 Mexican Don Pepe 73 Cathedral Road, Gopalapuram.

28110413

Italian

Rhapsody Courtyard Marriott 564 Anna Salai,Teynampet.

66764000, 66764488

Hummus with Pita Bread À LA CARTE • JANUARY 2012 • 61

Mediterranean · Sweets · Coffee Pubs Coffee Pubs

Mocha Mojo 72 1st Avenue, IndraNagar 42337024, 42337025 Café Coffee Day Montieth Road, Egmore 28546981 Kilpauk 42175621 Ispahani Centre Nungambakkam 64627082, 43577231

Rava Khoya Laddoo The Upper Deck Taj Fisherman’s Cove Covelong Beach, Kancheepuram.

67413333

Mylapore 28112827 Nanganallur 9789062861 Purusawalkam 26616667 West Mambalam 9789062860

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

28156363

The Grand Sweets 2nd Main Road, Gandhi Nagar, Adyar 42054466 Besant Nagar 45006464 Anna Nagar 42634422 T.Nagar 42124466

Estia Aloft Hotel 102 Rajiv Gandhi Salai, Sholinganallur, Old Mahabalipuram Road.

45925500 Kryptos by Willi 24 Yafa Tower Khadar Nawaz Khan Road Nungambakkam 45038001

Sweets Sri Krishna Sweets Soundarajan Street, CIT Nagar, Theyagaraya Nagar 42616161 Adyar 24413805 Anna Nagar 26191222 Ashok Nagar 24850808

Shree Mithai 18 Dr TV Road, Chetpet 42809999 Spencer Plaza 42134455 Mishtee 112 Nungambakkam High Road, Nungambakkam.

43084984 Adyar Anandha Bhavan 9 Lattice Bridge Road, Adyar 23453045 Anna Nagar 23453043 Nungambakkam 23453037 Gangotree 42 Cathedral Road, Gopalapuram 28111664 Adyar 24452422

Amethyst Whites Rd, Royapettah Entrance next to Corporation Bank 4599 1630 Anokhi 106 Chamiers Road, Opposite Oryza 24311495 Barista 4 Khader Nawaz Khan Road Nungambakkam 42138567 Besant Nagar 42019455 Café Zha 25 2nd Main Street, Kamarajar Avenue, Adyar.

42116027 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

Want your restaurant to be listed? Give us a call.

62 • À LA CARTE • JANUARY 2012

Coffee Pubs · 24 Hour Dining · Seafood High on Caffeine Mitsubishi Showroom, LB Road, Adyar.

42116482, 9003034049

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

42252525

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

42325165

Verandah Taj Connemara 2 Binny Road, Anna Salai.

66000000

Robustaa 24/67 Halls Road, Kilpauk.

42858412

24 Hour Dining Paprika Mariott Courtyard 564 Anna Salai, Teynampet.

66764000 Anytime GRT Grand 120 Sir Thyagaraya Road, T Nagar.

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

22310101 601 The Park 601 Nungambakkam Main Road, Nungambakkam.

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

66313131 Anise Taj Coromandel 37 MG Road, Nungambakkam.

66002827

Seagull Taj Fisherman’s Cove Covelong Beach, Kancheepuram.

67413333 Cilantro Le Royal Meridien 1 GST Road, St Thomas Mount.

22314343 My Cafe Chola Sheraton 10 Cathedral Road, Gopalapuram.

28110101 Main Street The Residency Towers Sir Thayagaraya Road T Nagar.

28156363 Water’s Edge Café GRT Temple Bay Mahabalipuram.

27442251, 27443636 Caramel Asiana Hotel 1/238 Old Mahabalipuram Road. Semmencherry.

67411000 The Kitchen The Raintree Anna Salai 636 Anna Salai, Teynampet.

28309999

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

67413333 Sea Shell Greams Rd, Thousand Lights 28295789 Wharf GRT Temple Bay Mahabalipuram.

27443636 Fisherman’s Fare Casa Major Road, Egmore.

28194840 Kayal Le Royal Meridien 1 GST Road, St Thomas Mount.

22314343 Samudra Trident 1/24 GST Road, St Thomas Mount.

22344747

Multicuisine Ayna Hilton 124/1, J.N.Salai, Ekkaduthangal 22255555 Burgundy’s Somerset Greenways Serviced Residence 94 Satyadev Avenue, MRC Nagar.

49001000 Cream Centre 55 2nd Main Road, RA Puram 42815777 Nungambakkam 43561777 À LA CARTE • JANUARY 2012 • 63

Multicuisine · Health Food · Arabian Nawaz Khan Road, Nungambakkam.

30062010 Drizzle No. 1, Sultan Ahmed Street, Neelankarai, ECR. 32219966

Health Food

Cholayil Sanjeevanam 97/45 Nungambakkam High Road, Nungambakkam.

64508427 Mahamudra 117 Luz Church Road, Mylapore.

43535555 Escapade 361 Shakti Garden Road, Okyampettai, Thoraipakkam.

9884051456

Arabian Mixed Vegetable Broth Rain Forest Gandhi Nagar 1st Main Road, Adyar.

42187777 Vasco’s Hilton 124/1, J.N.Salai, Ekkaduthangal 22255555 La Shaakahari 20, Pycrofts Garden road, Nungambakkam 9940415747 Duchess 35, T.T. Krishnamachari Road, Alwarpet.

24996762

Fusion 9 2nd Floor, Aruna Centre, 145 Sterling Road, Nungambakkam 42664299 Dewberry’s The Resto-Café 6/29 Rajasekaren Street, Dr. Radhakrishnan Salai, Mylapore 28473439 Ashvita 11 2nd Street, Dr R K Salai, Mylapore.

28476063

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

Five Senses Oyster, No. 9, Khader Want your restaurant to be listed? Give us a call.

64 • À LA CARTE • JANUARY 2012