A la carte june2013

Vol. 2 Issue 8

JUNE 2013

Chennai’s complete food magazine

DELECTABLE

DISHES

Take your pick from our array of exclusive recipes

C

FO ELEB AISH ODIE D WA HAN RYA USH

Tofu for a healthy diet, B for Besan and beauty and more

Chennai’s fragrant food scene is up and going

We give you a round up!

The story of Chef Thomas Angerer, a dedicated gourmand

À LA CARTE • JUNE 2013 • 1

JUNE

CONTENTS 10 Potpourri of Delicacies

Exclusive recipes from the kitchens of Benjarong, Zara and Ente Keralam

20 Flavours Galore

Eclectic mix of recipes from Linu Paul, home baker

SHAKEN & STIRRED 6 A Cuppa’ Green

Exclusive green tea recipes to beat the summer heat

NUTRITION NIBBLES 16 Stay trim with Tofu Benefits of healthy tofu

SO GORGEOUS 29 Glow with gram flour Beauty mantra of besan

2 • À LA CARTE •JUNE 2013

KITCHEN FRINGES 4 Be Fresh!

Add colour to your modular kitchens with these chic storage boxes

IN THE KNOW 32 Ask Sabita

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

Now say goodbye to kitchen angst!

36 Ask Dharini

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

EXPERT ON THE BLOCK 26 Gourmand on the Go

Chef Thomas Angerer re-visits his epicurean journey

GOURMET BUZZ 38 All you need

to know about Chennai’s food scene

RESTAURANT ROUNDING 45 Sunday Brunch with a Twist

Paprika at Courtyard

by Marriott entices brunch lovers

48 A Touch of Sbarro Sbarro offers the best for both vegetarians and meat eaters

CELEB FOODIE 34 Aishwarya Dhanush

Aishwarya Dhanush shares her food secrets

Taste the goodness of tea on a hot summers’ day with Arzooman Irani, Executive Chef, Vivanta by TajBangalore.

Page 6

À la Carte Managing Director Sujit Kumar Editor-in-Chief Bina Sujit Senior Features Writer Krupa Shah Anusha Surendran Design Team Rifah Aiysha Francis Augustine Anto M Vijay Columnists Sabita Radhakrishna Dharini Krishnan Marketing Chennai Daniel Benjamin Paneer Selvam Pitchumani Gomathi Bharath Coimbatore Nithyendran Mumbai Kiran N. Murthy Delhi Pawan Kumar Published by K. Sujit Kumar on behalf of Options Media Pvt Ltd., 3, Ritechoice VaralakshmiApts.

15/4, H.D. Raja Street, Teynampet, Chennai- 18.

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

Chief Editor : Bina Sujit For advertising contact

Options Media Pvt Ltd +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.

Jalebi

À LA CARTE • JUNE 2013 • 3

Kitchen Fringes

Be Fresh!

With these chic boxes meant for a range of purposes storage becomes the byword for today’s modular kitchens! Take your pick from this variety of products to make storing easy and comfy. All products are available at www.magickart.in

PoPotatatoto ssttoo bbyyMMaarsatrgee bbaaggss straadd

Double Decker Lunch Box by Milton r el Caniste Option Steeces) by JVL pi 3 (set of

Black Crystal Canister (1350 ML) by JVL

Ice box by Rotho

Canister Set (set of 5pcs with lid)

by Varun

Lunch Box- Insulated Tiffin Bag by Lock and Lock

"Just Water" Bottle (500 ml) by Rosti Mepal

Modula Storage Box

by Rosti Mepal

4 • À LA CARTE •JUNE 2013

AROUND THE WORLD

IN 60 MINUTES Relish a mélange of Mexican, Lebanese, Italian and Indian cuisines at your favourite global vegetarian restaurant, Cream Centre.

Ancient Mayan Ruins, Mexico

R A Puram 4281 5777 Nungambakkam 4356 1777 Anna Nagar 4353 7077 À LA CARTE • JUNE 2013 • 5

Shaken & Stirred

A Cuppa'

Green

Ever tasted the goodness of tea on a hot summers’ day? This season, we bring you eight refreshing cool drinks shared by Arzooman Irani, Executive Chef, Vivanta by Taj-Bangalore.

6 • À LA CARTE •JUNE 2013

They are all green tea-based with a twist of other naturally cooling ingredients that will leave you feeling refreshed, hydrated and healthy!

Ginger Mint Lemon Green Tea Granita

Tender Coconut Green Tea

The spice of ginger and freshness of mint come together in this simple but classic tea.

By far the simplest summer tea refresher, this recipe pairs the tenderness of coconut with the goodness of green tea.

• 3 Ginger Mint Lemon Green tea bags • 5 grams of ginger julienne • 20 grams of chopped mint leaves • 2 tbsp lime juice

METHOD Bring water to a boil. Add the ginger julienne and mint leaves.Remove from heat and allow the tea bags to steep for 5-6 minutes. Remove the tea bags and cool. Strain the mixture and allow it to chill. Add lime juice and freeze the mixture. Crush the frozen mixture and serve.

• 3 bags of green tea • 200 ml of tender coconut water • 15 grams of tender coconut pulp

METHOD Bring water to a boil.Remove from heat and allow the tea bags to steep for 5-6 minutes. Remove the tea bags and cool. Then mix in the tender coconut water. Refrigerate to chill. For the garnish: You can garnish with

coconut pulp and serve.

À LA CARTE • JUNE 2013 • 7

Fizzy Berry Lemon Honey Green Tea Cranberry being the favourite amongst many, this cooler adds a tint of sourness to the sweetness of cranberry, and makes the perfect combination for a hot day.

• 3 green tea bags • 100 ml of cranberry juice • 100 ml of sprite • 1 tsp lime juice

METHOD

Cumin Coriander Aloevera Green Tea Popsicles A sure winner with the kids, this easyto-make Popsicle recipe combines rich Indian spices with fresh coriander.

• • • •

3 Aloevera green tea bags 20 grams chopped coriander leaves 1 tsp roasted cumin powder 1 pinch of roasted whole cumin (crushed)

METHOD Bring water to a boil. Add the coriander leaves, whole roasted cumin and the cumin powder. Remove from heat and allow the tea bags to steep for 5-6 minutes. Remove the tea bags and cool. Then freeze the mixture in required moulds to make popsicles.

8 • À LA CARTE •JUNE 2013

Boil green tea bags and chill it. Then, mix the cranberry juice and lime juice with the green tea water.

Add sprite and serve.

Iced Canadian Apple Cinnamon Honey Green Tea The ingredients come together in a delicious and exotic blend, perfect for those lazy, hazy summer days.

• • • •

3 cinnamon honey green Tea bags 20 ml apple juice A pinch of cinnamon powder 1 tbsp of maple syrup

METHOD Mix apple juice, cinnamon powder and maple syrup. Add the green tea bags to the mix. Chill the mixture and serve with crushed ice/ice cubes.

Lemon & Honey Green Tea Detox Go healthy.

Blend of cucumber, lemon and basil is healthy, and is equally beneficial to detoxify and helps in bringing down your body temperature.

• • • •

3 lemon and honey green tea 8 basil leaves 3 cucumber slices 2 lemon slices

METHOD Boil green tea bags. Add crushed

cucumber, lemon and basil to the green tea. Serve it chilled.

Citrus & Spice Green Tea Smoothie Tangy and spicy, with an addition of ice cream, doesn’t it sound divine?

• 3 citrus and spice green tea bags • A bunch of Thai spices • 3 scoops of organic vanilla ice cream

METHOD Boil green tea bags along with Thai spices. Strain the mixture and cool it down. Blend the mixture with organic vanilla ice cream and serve it cold.

Zatar And Pomegranate Infused Green Tea This fruity green tea is the perfect combo of healthy and yummy.

• • • •

3 green tea bags 7 grams of Zatar 50 ml of pomegranate juice 20 grams of pomegranate

METHOD Boil the green tea bags along with Zatar. Cool the mixture. Add pomegranate juice and pomegranate seeds and serve it chilled. À LA CARTE • JUNE 2013 • 9

POTPOURRI

of delicacies

10 • À LA CARTE •JUNE 2013

This summer, try out these professional recipes that combine tastes and flavours to come up with some unique concoctions.

These recipes from the kitchens of Benjarong, Ente Keralam and Zara will make your cooking more nuanced and enjoyable!

GAI HOR BAITAEY Recipe from Benjarong

ww 250 grams of boneless chicken ww 6 Pandanus leaves To marinate ww 25 grams of coriander garlic paste ww 1 tsp salt ww 1 tbsp sugar ww 1 tsp white pepper powder ww 1 tbsp fish sauce ww 1 tbsp tomato sauce ww 1 tsp dark soya sauce ww Oil to deep fry

Mix all the ingredients for marinating. Then add the chicken and mix well. Leave for 45 minutes in a chiller.

Then wrap the pieces of chicken in pandanus leaves. Deep fry the wrapped chicken in medium hot oil.

Serve hot with sweet chilli sauce. À LA CARTE • JUNE 2013 • 11

12 • À LA CARTE •JUNE 2013

APPAM Recipes

from Ente Keralam

ww 10 grams green capsicum ww 5 grams red capsicum ww 5 grams yellow capsicum ww 10 grams onions ww 20 grams water chestnuts ww 30 grams corn kernels ww 20 grams green peas ww 180 grams rice tartlets ww 70 ml light soya sauce ww 60 grams sugar ww 20 grams coriander garlic paste ww 80 grams garlic

Cut capsicum, onion, water chestnuts, corn kernels, green peas, into small cubes. Sauté garlic and coriander root garlic paste, add light soya sauce and sugar.

Toss all the ingredients.

Fill it on the rice tartlets or crackers. Serve hot.

CHICKEN STEW

ww 500 grams chicken (cut into pieces) ww 300 ml coconut milk (first milk) ww 350 ml coconut milk (second milk) ww 175 grams onion (sliced) ww 20 grams ginger (julienne)

ww 20 grams green chillies ww 7 grams pepper powder ww 8 grams crushed pepper ww 5 grams each of cloves powder, cinnamon powder, cardamom powder, aniseed powder ww 100 grams potato (cut into cubes) ww 100 grams carrot (cut into cubes) ww Curry leaves ww 30 ml coconut oil ww Salt to taste

Heat oil in a pan and sauté onion, curry leaves, ginger and green chillies. Once the onions are translucent add the potatoes, carrots and chicken. Add half a litre water and allow to boil.

After it starts to boil add the second coconut milk, pepper powder and salt. Once the potatoes and chicken are cooked add the first coconut milk & spice powder. Do not allow to boil once the first coconut milk is added as it will split. Check for seasoning. Serve hot garnished with fried curry leave and cashew nuts. À LA CARTE • JUNE 2013 • 13

GRATHONG THONG JE Recipe from Benjarong ww 10 grams green capsicum ww 5 grams red capsicum ww 5 grams yellow capsicum ww 10 grams onions ww 20 grams water chestnuts ww 30 grams corn kernels 14 • À LA CARTE •JUNE 2013

ww 20 grams green peas ww 180 grams rice tartlets ww 70 ml light soya sauce ww 60 grams sugar ww 20 grams coriander garlic paste ww 80 grams garlic

Cut capsicum, onion,

water chestnuts, corn kernels, green peas, into small cubes. Sauté garlic and coriander root garlic paste, add light soya sauce and sugar.

Toss all the ingredients.

Fill it on the rice tartlets or crackers. Serve hot.

SPINACH CROQUETES (Recipe from Zara) ww Mashed potato ww 250 grams blanched spinach ww 1 tsp chopped garlic ww 30 ml refined oil for sautéing and ½ a litre for frying ww Salt and pepper to taste ww 200 grams of bread crumbs ww 50 grams of refined flour ww 100 ml water

Heat oil in pan and sauté onions and garlic. Add the chopped blanched spinach. Saute till excess water is dried and add the salt and pepper and check the seasoning. Make mash potato dumplings and flatten them. Place a teaspoon of the sautéed spinach in the middle of the potato dumplings and re-shape back

into round dumplings.

Mix refined flour and water and make into a thin batter. Dip the dumplings in the batter and coat in with bread crumbs and deep fry in hot oil. Fry to a golden brown and serve hot with chilli mayonnaise.

For the chilli mayonnaise:

Mix mayonnaise with chilli sauce to make a spicy chilli mayo À LA CARTE • JUNE 2013 • 15

Nutrition Nibbles

Stay Trim with

Tofu

16 • À LA CARTE •JUNE 2013

Tofu, a rich source of protein and containing zero cholesterol, can be incorporated in the vegetarian, vegan diets, as well as non-vegetarian ones.

By Swati Sadhwani

Protein for the vegetarian diet Since many Indian families are vegetarians, unlike our counterparts in the West, we often lack the amount of protein necessary for an active and healthy lifestyle.

Tofu is a great vegetarian replacement for meat and eggs as it contains high levels of protein, and can also replace cheese and paneer since it is relatively lower in fat and contains no cholesterol.

Any animal product such as milk, honey, eggs and meat, contain varying levels of cholesterol, too much of which is a known cause for heart disease. Tofu is also a good source of iron and calcium and can significantly reduce risk of stroke and other cardiovascular diseases. Also, tofu helps in the development of healthy membranes, tissues and cells and ensures healthy bones and muscles.

Tofu, also called ‘bean curd’, is made from the soybean. For years, it has been the most commonly consumed soy product.

T

ofu is a staple food of East Asian cuisine, as important as meat, milk, or cheese in the Western diet. Tofu with its subtle flavour can take on and absorb the tastes it is cooked in. It is a healthy alternative to meat or paneer, and can be equally tasty if cooked well. À LA CARTE • JUNE 2013 • 17

INGREDIENTS

½ block of firm Tofu Lettuce wraps 3 tbsp peanuts Scallions / Spring onion - for garnish Lemon juice - for garnish 2 tbsp oil For Tofu Marinade 3 tbsp low sodium Soy sauce 2 tbsp agave syrup (see notes below) 1 tbsp red pepper flakes 1 tbsp grated ginger Salt to taste For Sauce

3 tbsp tamarind extract (see notes below) 1 tbsp agave syrup (see notes below) 2 tbsp low Sodium Soy sauce 1 tbsp red pepper flakes Salt as needed METHOD

Pad Thai Tofu Lettuce Wraps

These vegetarian lettuce wraps are easy and delicious, plus fun to make 18 • À LA CARTE •JUNE 2013

Press the tofu and remove excess water.

Cut into tiny pieces or into desired size.

Mix the ingredients for marinade in a Ziploc bag and put the cut tofu in the bag. Close the bag and mix well for the marinade to coat the tofu pieces.

Store in the fridge from 4 to 24 hours until ready to use. Dry roast the peanuts until toasted. When done, allow to cool, remove skin and crush into little pieces. Mix the ingredients for sauce and do a taste check. Balance out the flavours according to your palate. When ready, heat oil in a wide pan and add the marinated tofu. Let it sear for a couple of minutes in medium-high heat and then toss. Allow it to sear for couple more minutes and then transfer to a plate. Add the sauce to the same pan and allow it to boil. Reduce the heat and add the tofu and mix. Remove from heat after about 3-5 minutes and garnish with crushed peanuts, lemon juice and spring onions.

Serve over lettuce cups.

INGREDIENTS

1/4 cup plain dry breadcrumbs 1 tsp Italian seasoning 400 grams firm or extra-firm waterpacked tofu, rinsed 1/4 tsp garlic powder 1/4 tsp salt 2 tsp plus 1 tbsp extra-virgin olive oil, divided 1 small onion, chopped 230 grams white mushrooms, thinly sliced 1/4 cup grated Parmesan cheese 3/4 cup prepared marinara sauce 1/2 cup shredded part-skim mozzarella cheese 2 tbsp chopped fresh basil METHOD

Tofu Parmigiana

It's hard not to love a dish with melted cheese on top!

Combine breadcrumbs and Italian seasoning in a shallow dish. Cut tofu lengthwise into 4 steaks and pat dry.

Sprinkle both sides of the tofu with garlic powder and salt and then dredge in the breadcrumb mixture. Heat 2 tsp oil in a large non-stick skillet over medium heat. Add onion and cook, until it becomes brown for about 3 minutes.

Add mushrooms and cook until they release their juices and begin to brown.

Transfer to a bowl. Add the remaining 1 tbsp oil to the pan. Add the tofu steaks and cook until browned on one side for about 3 minutes. Turn over and sprinkle with Parmesan. Spoon the mushroom mixture over the tofu, pour marinara over the mushrooms and scatter mozzarella on top. Cover and cook for about 3 minutes until the sauce is hot and the cheese is melted. Sprinkle with basil and serve. À LA CARTE • JUNE 2013 • 19

Flavours GALORE!

20 • À LA CARTE •JUNE 2013

Cooking these days is all about mixing up the right flavours from various terrains with no holds barred. Your kitchen can be the gateway to cuisines unexplored and can pave way for gastronomic experiences that notch up the palate. With this eclectic mix of recipes by Linu Paul, a home baker, you can make your day-today cooking a cherished culinary experience.

Malabar Chicken Biryani • 2 cups Basmati rice • ½ kg chicken (medium sized pieces) • ½ tsp turmeric powder • 2 tsp coriander powder • ½ tbsp pepper powder • 4 to 5 onions (finely sliced) • ¼ cup of ginger garlic paste • 1 stalk curry leaves • 3 tomatoes (sliced) • 1 ½ tsp garam masala • Salt to taste • ¼ cup curd • 3 cardamoms • 3 cloves • 1 small piece of cinnamon • 1 tbsp lemon juice • ¼ cup each of cashews and raisins • ¼ cup onions (finely sliced) • 3 tbsp oil • 50 grams ghee

Wash and soak the rice in water for 15 minutes.

Marinate chicken pieces with turmeric powder,

coriander powder and pepper powder and set aside for 30 minutes.

Heat oil in a pan. Add onions and sauté till they turn golden brown in colour. Add ginger garlic paste and curry leaves and sauté again for a couple of minutes. Add tomato, garam masala and salt and sauté again for 3-4 minutes. Next add the marinated chicken pieces and curd and cook this masala on medium flame till chicken is done. Drain the rice. In another thick bottomed pan, pour ghee and keep the burner on medium.

Sauté cashews, raisins, and ¼ cup of onions till golden brown and keep aside. Now add cardamom, cloves and cinnamon and sauté for a minute. Add the rice and fry until it starts cracking. Add

salt, lemon juice and 1 ½ cups of water. Cook till the rice is done.

There should not be any trace of water. Preheat oven to 180 degrees.

Apply some ghee to a baking dish. Put a layer of rice in the dish.

On top of this, spread some chicken masala.

Repeat this process by alternating between rice and chicken masala until both are over. Take care to have rice as the top layer. Bake in the preheated oven for 20 minutes. Garnish the baked biriyani with fried cashew, raisins and onions. Serve hot with pickle and raita.

Notes: The amount

of water required for cooking the rice depends on the type of Basmati rice being used. Also small chicken pieces add to the flavour. À LA CARTE • JUNE 2013 • 21

Chilli Fish • 500 gm boneless fish fillets (cut into cubes) • 2 spring onions (chopped) • 1 small onion (diced) • 4 cloves of garlic (chopped) • 1 small piece of ginger (julienned) • 1 cup capsicum/green bell pepper (deseeded and diced) • 8 green chillies (deseeded and chopped) • 2 tablespoon dark soya sauce • 1 teaspoon oyster sauce • ½ teaspoon sugar • 1 tablespoon cornflour mixed with 4 tablespoon water • Oil For the marinade • 2 tablespoon lime juice • ½ teaspoon salt • Pepper to taste (freshly ground) • 2 cloves of garlic (crushed) For the batter • ½ cup cornflour • 1 egg • Salt to taste

Mix the marinade ingredients. Marinate the pieces of fish with this mix and keep aside for 10 minutes.

Heat some oil for deep frying. Prepare the batter for frying by 22 • À LA CARTE •JUNE 2013

Sprinkle spring onion greens when the sauce thickens and remove from fire.

Serve hot with fried rice or noodles mixing together the ingredients listed under batter. Take the fish pieces, coat them with the batter and deep fry in hot oil. Drain off the oil and keep aside.

Heat 2 tablespoon oil in a frying pan. Add the onions and fry for a minute. Add ginger and garlic and again fry for a minute. Add chillies and

bell pepper and fry for 2 minutes. Add the fish, sauces and sugar along with 1/4 cup water and bring to a boil. Simmer for 2-3 minutes before adding the cornstarch paste. Sprinkle spring onion greens when the sauce thickens and remove from fire.

Serve hot with fried rice or noodles.

Karimeen Pollichathu

Shrimp Pasta • 400gm shrimp (cleaned and deveined) • 225gm pasta • 2 garlic cloves (crushed) • 3 green onions (chopped) • Juice and zest of 1 lemon • 2 teaspoon red pepper flakes • 1 teaspoon fresh/dried basil • 1 teaspoon salt • 1 tomato (chopped) • salt to taste • Freshly ground pepper to taste

Boil the pasta in salted water al dente. Drain well and keep aside 1 cup of the pasta water.

While the pasta is boiling, add a couple of

tablespoons of olive oil to a pan. When the olive oil is warm, add the shrimp, garlic, onion, lemon rind and pepper and cook on low flame for 2-3 minutes (stirring continuously). When the shrimp starts to turn opaque add tomatoes, salt, basil and lemon juice. Stir and cook for another couple of minutes or until the shrimp turns pink. Add in the reserved pasta water to make the sauce according to your consistency.

Taste and adjust the seasonings as per taste. Add the drained pasta and combine well. Garnish with freshly ground black pepper and grated parmesan cheese.

• 4 karimeen pearl spot (cleaned and slit) • Coconut oil for frying • Couple of banana leaves For the marinade • 15 shallots • A piece of ginger (about 2 inches) • 8-10 cloves of garlic • 4 teaspoon chillie powder • 2 teaspoon pepper powder • 2 teaspoon vinegar • 2-3 stalks of curry leaves • Salt to taste •

Grind all the marinade ingredients into a paste. Marinate the fish with this paste. Place each fish in a piece of banana leaf and wrap thoroughly. Heat some oil in a shallow pan and reduce the flame. Place the wrapped fish in the pan and close and cook closed till both sides are done. Unwrap the fish and serve hot with onion rings and lime. À LA CARTE • JUNE 2013 • 23

Kadai Paneer • 200gm paneer (cut into small squares) • 2 medium sized onions (diced) • 2 medium sized tomatoes (diced) • 1 medium capsicum (diced) • 2 teaspoon ginger (chopped) • 2-3 green chillies (chopped) • A handful of coriander leaves (chopped) • Salt to taste • A pinch of turmeric powder • 1 tsp red chilli powder • 3 tsp coriander powder • 1/2 tsp garam masala • 1 tsp kasuri methi • 1/2 tsp coriander seeds • 2-3 tbsp oil

Heat the oil in a pan and splutter coriander seeds. Add ginger and sauté for a minute before adding onions and green chillies. Sauté until onion becomes translucent. Now add the tomatoes and combine well. Add turmeric powder, chilli powder, coriander powder and garam masala and sauté till the oil starts separating.

At this stage, add the capsicum and fry for a couple of minutes.

Lastly, add the paneer 24 • À LA CARTE •JUNE 2013

Cook till the gravy becomes thick and remove from fire. Add the chopped coriander leaves, mix well and serve hot with rotis. cubes and kasuri methi along with adequate water and combine well. Cook till the gravy becomes thick and

remove from fire. Add the chopped coriander leaves, mix well and serve hot with rotis.

powder • 1/2 tsp coriander powder • 1/2 tsp pepper powder • 1 tsp garam masala • A small bunch of curry leaves (chopped) • Salt to taste • 1 cup bread crumbs • 1 egg (beaten) • Oil for deep frying

Allow to cool.Once the mixture is cooled, shape them into cutlets. Dip each cutlet in the beaten egg and then roll in bread crumbs. Deep fry until nicely browned. Serve hot with ketchup.

Soya Cutlets • 1 cup soya granules • 1 cup mashed potato • 2 large onions (finely chopped) • 1 tsp ginger garlic

paste • 2 green chillies (finely chopped) • 1/4 tsp mustard seeds • 1/4 tsp turmeric

Soak the soya granules in water for 30 mins.

Drain and squeeze out the excess water.

Mince these granules finely in a mixer. Once again squeeze out all the excess water. Keep aside. Heat 2-3 tbsp oil in a pan. Splutter mustard seeds. Add onions, ginger garlic paste and green chillies and sauté until browned. Add all the spice powders along with salt and curry leaves and sauté on low flame for 3-4 minutes.

Add minced soya and sauté for a couple of minutes. Lastly, add mashed potato and combine well before removing from fire.

Allow to cool.Once the mixture is cooled, shape them into cutlets.

Dip each cutlet in the beaten egg and then roll in bread crumbs. Deep fry until nicely browned.

Serve hot with ketchup. À LA CARTE • JUNE 2013 • 25

Expert on the Block

26 • À LA CARTE •JUNE 2013

Gourmand on the Go!

Hailing from Austria, Chef Thomas Angerer has been on the road for the last 16 years. He has been part of the Hyatt family for over a decade.

Bringing in a repertoire of global cuisines, he is a dedicated gourmand and is a connoisseur of flavours. He was responsible for conceptualizing and setting up three specialty restaurants at the Hyatt Regency, Chennai. Over pasta and chocolate mousse Anitha Ramachandran hears all about the chef’s epicurean journey.

When did the love for cooking begin?

My passion for cooking started when I was a kid.

My uncle was a chef and he was traveling around the world. This made me realize what a wonderful occupation cooking was. Traveling around the world and getting paid for it (laughs)! That’s one reason I got into cooking. I always knew I wanted to be a chef. So I went to school in Austria and left the country when I was 19. And I have been traveling ever since. I started off in London, worked in cruises, went to Australia, then to Dubai.

I was in charge of the Grand Hyatt opening in Dubai. Spent three years in Australia and came to Chennai. Before joining Hyatt, I was working at The Dorchester in London.

How did you end up in Chennai?

Food is life and my livelihood.

There are not many things that are connected with all the six senses. With food, it is. You can see it, smell it, taste it, hear it, and feel it. Food has been a huge part in my life and will always be.

Well, opportunity presented itself. I got a phone call asking if I’m interested in an opening of a hotel and I immediately said ‘of course!’ and when I heard it’s in India, I said ‘even better!’. Since I’ve visited India before, I knew what I was getting into.

It’s been three years since I landed in Chennai and it has been a satisfying experience.

On what basis did you decide the menu for Hyatt Regency, Chennai?

Lots and lots of research and eating out apart from gaining a lot of weight (laughs). I spent some time in Mumbai, Delhi and we tried to find out what the market really needs. We started putting things together. Then it started getting a shape after a few hits and misses. But eventually we cracked the formula. We had focus groups trying out different cuisines to see which works. Indians À LA CARTE • JUNE 2013 • 27

prefer an Indianised form of Chinese food. We brought three chefs from China. The Chinese food you taste somewhere else and at Stix (Hyatt Regency’s Chinese restaurant) would be different.

But we have authentic food and that’s the way it’s supposed to be. A few modifications are made but not much as the food could lose its authenticity.

How has the journey been so far?

Extremely challenging! As I get a lot of exposure to varied cultures and regions, the whole culinary experience has been fantastic. I have worked all over the world and tried my hand at different cuisines. I try to take the best things from each region and incorporate them in my cooking style.

What is your signature cooking style?

I call it freestyle. I’ve been taught and trained in a classic French and Mediterranean cooking.

And when you travel, you tend to pick up certain techniques and ingredients which you try out. So my philosophy on cooking is to use fresh food, the best ingredients possible and a great method. I’m probably very comfortable cooking Mediterranean and European food.

How much are you willing to experiment when it comes to food?

It is very important to experiment and innovate.

You know, some of the dishes we create are accidental (laughs). Even people’s tasting palettes are constantly changing. So in the olden days, if you take classic French cooking, we used some two kilos of butter. Now, it’s lighter, healthier, steamed, and with less oil. People are getting very health conscious and their lifestyles are changing. So that’s where we come in to try to push for new things.

How’s the food scene in Chennai?

In the last three years I’ve been here, I have seen a dramatic change in the city’s food scene. We are opening up to a lot of international cuisines. There are more and more standalone restaurants these days that also stick to tradition. The next few years are going to be very interesting for Chennai!

28 • À LA CARTE •JUNE 2013

Your favourite Indian cuisine?

I love South Indian breakfast.

Masala dosas will always be my favourite. Besides, I also find Lucknowi cuisine interesting.

In India, if you take one dish, every region have their way of doing it. I find the Indian palette very personalized.

Food Wisdom

Experimenting is crucial while cooking at home. Have fun with it. Go to the market, pick up things that you don’t know and try to make something out of it. With online tutorials and recipes available easily in the internet, learning to cook is getting easier!

So Gorgeous

Gram flour made of chickpea is rich in carbs and proteins and contains fibre.

Gram Flour GLOW WITH

A face pack, a body scrub or a hair pack: gram flour, aka besan certainly has plenty to offer apart from those mouth-watering bajjis.

When compared to other starchy foods such as rice flour and tapioca starch, gram flour is considered to be a delicious and nutritious alternative. It’s not just one of the prime elements of our kitchen, but also has its share of beauty benefits.

Besan acts as a de-tanning agent, cleanses and tightens the skin, helps in skin lightening, removes pimples and acne scars. Apart from these, it also removes unwanted facial hair.

À LA CARTE • JUNE 2013 • 29

FACE PACK FOR NORMAL SKIN • 2 tbsp besan • 4 tbsp raw milk • Pinch of turmeric • Few drops rose water

Apply this paste all over the face and neck, avoiding areas around the eyes and lips. Leave it for 10-15 minutes and then wash off. Turmeric acts as an exfoliating agent. It evens out the skin tone and reduces pigmentation.

PIMPLE AND ACNE PRONE SKIN • Handful of almonds • 2 -3 tbsp besan • Few tablespoons raw milk

Soak the almonds overnight and make a paste. Mix it till you get a smooth consistency. Apply some of the mixture on the face and gently scrub in circular motion. Then apply the rest of the mixture. Place two slices of kiwi over your closed eyelids, and leave it for 1520 minutes and then rinse.

FOR DRY SKIN

Make a face pack by adding thick cream of milk, honey, and a pinch of turmeric powder to two to three tablespoons of besan. A few drops of rose water can also be added to the paste. Apply the paste on your face and neck, avoiding areas around the eyes and lips, and wash off after 10-15 minutes. You can also substitute cream of milk with curd. It is equally beneficial. Cream of milk and curd helps in maintaining the moisture level of your skin and avoids dryness.

FOR OILY SKIN

Take egg white in a dry bowl. Add a few drops of lemon juice and whisk it lightly.

Rinse your skin with warm water to open the pores. Apply the mixture gently on your skin. Leave it on for 15-20 minutes, till it becomes dry and hard. Wash it off with lukewarm water, and apply an oil free moisturizer. Egg white works great for oily skin. It helps to tighten the skin and in shrinking the pores. The lemon juice helps in reducing the smell of egg from the pack.

SKIN GLOWING MASK

For a fair and glowing skin, mix besan with dried, ground orange peels, and a tablespoon of cream of milk. Apply it on the face and neck area and rub gently in circular motion. Rinse it off after 15 minutes. Do this twice a week for flawless skin.

30 • À LA CARTE •JUNE 2013

SKIN LIGHTENING AND DE-TAN MASK • Slice of cucumber, grated • 2 slices of tomato.

• ½ teaspoon cream of milk or curd • Few drops of lemon juice • Pinch of turmeric • 1 tsp of honey • 2 tsp of besan

MORE THAN JUST

FOOD Since besan is already dry by nature, many of us with dry skin avoid using it. But this is just a myth.

Besan can be used for any skin type, provided it is combined with the right elements. This beauty flour is also good for the hair. It provides nourishment, and improves the quality and texture of the hair.

Cleanse your face with warm water to open the pores, and then apply the paste.

Leave it on till it dries and then wash off.

You can apply this paste on the darker areas of your body such as underarms, knees and elbows for skin lightening.

BODY SCRUB

For a body scrub, massage your body with sesame seed or olive oil. Next, make a mixture with besan, rice flour, a few almonds, curd and turmeric powder.

Apply this mixture all over your body, scrub it in circular motions, and leave it on for half an hour. After wash, all the dead cells will get cleared from your skin, leaving the skin smooth and bright.

HAIR CARE • 2 tsps besan • 1 cup curd • 1 egg white • ½ lemon juice

Mix the above ingredients and apply it all over your hair. Leave it on for half an hour, and then wash. This helps in getting healthy and shiny hair.

For those with very dry and rough hair substitute egg white with a tablespoon of olive oil. À LA CARTE • JUNE 2013 • 31

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.

Please give me some tips on making jams and marmalades.

While it is not possible to put down the entire process, here are a few useful tips.

Choice of fruit is important: no overripe fruit, but just ripe and with right flavour. The rule is equal quantity of sugar to fruit. Wide stainless steel vessels are ideal for preserves and avoid aluminium or copper. Cook the fruit to a tender point before adding sugar. The trimmings like pith, peel and seeds should be placed in a muslin bag and boiled with the fruit. Lime juice should be added to improve the colour and flavour. The end point is very important. Place a spoon of the preserve in a cold saucer for a minute or two, and draw a fork over it. When it distinctly wrinkles the preserve is ready. Pour into sterilized jars when cool.

32 • À LA CARTE •JUNE 2013

BEST WAY TO MAKE

BATTER FOR FRITTERS Here is a good recipe for making crisp fritters.

Place about 2 ¼ cups all-purpose flour or just maida in a bowl. Add ¾ cup lukewarm water, ¼ teaspoon salt and 2/3 cups beer, and 2 tablespoons sesame oil, mix well and allow to rest for an hour if possible.

Just before frying add 2 stiffly beaten egg whites, which is optional, and fold into the batter. Heat the oil to smoking point and dip the vegetable or whatever you would like to use into the batter and fry. If the oil is at the right temperature your end product will never be oily.

What are the vegetables that cannot be frozen well?

The rule of thumb is not to freeze veggies with high water content such as cucumber, lettuce, ash gourd, zucchini and celery. Potatoes and mushrooms do not freeze well nor do hard boiled eggs and egg based sauces, or food with stuffing.

Buttermilk, yoghurt don’t do well either in deep freeze. You can place ground coconut paste in the freezer but not for more than two or three days. When you reheat rice or idlis in a microwave, always sprinkle a tablespoon of water so that it does not become hard. Biriyani freezes very well!, in fact you can have it even after a week at the same time, whereas defrosted Bisi Bele Bath does not taste good after it is reheated ! Idlis, and cutlets lend themselves to freezing very well.

Friends who live abroad and those who don’t have time to cook on a daily basis, freeze their rotis and even dosais! The choice of the containers makes the difference.

What is the best way to reheat frozen food?

The microwave is frozen food’s best friend. You could also remove the dish from the freezer and place it on the shelf on the refrigerator the night before. Never reheat unless the food is completely defrosted. Never keep food which is thawed completely to the freezer compartment again. Food which is defrosted needs to be finished quickly as it deteriorates faster as compared to freshly prepared food. Here’s a small tip to deal with leftovers: Divide the food into smaller portions and pack into containers, and label them.

WHAT IS MEANT BY THE TERM

'GLAZING'?

It is a process of creating a gloss over the food surface. Desserts such as flans and fruit tarts are coated with a fruit glaze or a sieved liquid jelly made from fruit jam with a little gelatin added. Besides being decorative, the glaze prevents oxidation and keeps the fruit from drying out. Hot cooked food may be brushed with melted butter, or with butter cooked with a little sugar and small quantity of water. Baked dishes such as pastry, is brushed with beaten egg which looks attractive.

Q

Sushi seems to have become very popular of late. How do you prepare it?

Sushi is a Japanese specialty, made with freshly cooked rice mixed with a dressing.

The rice grains are roundish and slightly sticky, so that it offers scope to be shaped or rolled. Additional ingredients are fresh or raw cooked fish, or any other seafood and/or vegetables. Sushi rice and prepared ingredients are placed in layers and pressed into a mould to make cakes or placed in a sheet of nori seaweed and served in slices. It is served along with sauces or pickled ginger.

À LA CARTE • JUNE 2013 • 33

Celeb Foodie

I don’t believe in denying ourselves of good food. But you can always have your favorite dishes in moderation. Balance is necessary.

AISHWARYA DHANUSH

Film making being her passion, Aishwarya Dhanush is riding high after the stupendous success of the ‘Why this Kolaveri di’ song from her maiden venture ‘3’. With ‘Vai Raja Vai’, her next directorial venture, Aishwarya is all set to make heads turn yet again. She shares her anecdotes as an epicurean.

Cuisine I love

My husband makes

Since I am a strict vegetarian, there are not a lot of options left for me.

But I’m not averse to any cuisine as of now. But if you ask me for a favorite cuisine, I would say South Indian and North Indian.

The best dry spicy ladies finger dish! Dhanush is a good chef. He’s a vegetarian too and it’s fun to watch him cook in the kitchen. He is the type who would experiment with cooking and tries to make something off his head.

A bad food experience

My fitness regime

Oh (laughs)! Chinese food outside India is very bad. We are accustomed to Chinese food that we get in India.

I don’t diet since I know I can’t follow it forever. But one can always modify their food lifestyle. I don’t believe in denying ourselves of good food. But you can always have your favorite food in moderation. Balance is necessary.

My childhood memory of food is

I grew up in Bangalore with my grandparents. As a child, they used to take me to this chaat place. I have so many fond memories of this joint.

Dahi puri is my favorite when it comes to chaat.

I have a sweet tooth for

I don’t have a sweet tooth for any dish. I am a sucker for spicy food!

34 • À LA CARTE •JUNE 2013

The chef in me

My kids love junk food. So I try to make it at home...as healthy as possible.

They love my potato smileys and pasta.

When you replicate junk food at home, psychologically it looks healthy. Since we are a South Indian family, I make the usual dosas, idlis and pooris.

À LA CARTE • JUNE 2013 • 35

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

What should a child’s diet contain to reduce weight and not affect their growth?

These days it is not surprising to find a 10-year-old who weighs 70 kgs. These children need to take control of their weight without compromising on their potential to attain full height or other structural growth. Given below is the RDA of children for different ages.

When a 10 year old is overweight only the carbohydrate and fat calories can be reduced but the protein has to be intact. Using toned milk helps. About

2 to 3 glasses of milk either as milk or curd can be given. Non vegetarian foods can be restricted to fish chicken and egg in gravy form and using less oil. Dhal and whole pulses can be used freely to provide the necessary protein for the day. High calorie and high fat food items such as pizza, burger, French fries, pastries, cookies should be avoided. Sumptuous quantity of vegetables and fruits, buttermilk can be given. Cooking oil and added table butter and ghee should be restricted.

Encourage the child to exercise by running, jogging, karate or other trained sports for a sustained period of time at consistent time intervals.

ENERGY (Kcal)

PROTEIN (g)

FAT (g)

CALCIUM (mg)

IRON (mg)

Children (1-3 yrs)

1060

16.7

27

600

9

Children (4-6 yrs)

1350

20.1

25

600

13

Children (7-9 yrs)

1690

29.5

30

600

16

Boys

(10-12 yrs)

2190

39.9

35

800

21

Girls

(10-12 yrs)

2010

40.4

35

800

27

CATEGORY

36 • À LA CARTE •JUNE 2013

Q Does dieting mean eating less or eating more of the right kind of foods?

For some people the word diet or dietitian is a misnomer. The mind brings to them a whole list of foods one should not eat- a big NO all the way. In fact those who have visited a dietitian’s clinic will be able to share the long list of foods which should be eaten. Fruits as cut fruits or mixed into salads is a very simple way of filling up the tummy and not worry about the calories. Fruits which can be taken in sizeable quantities are papaya, orange, sweet lime, guava, water melon, pear. One to two servings of these can be taken by people with diabetes also. Add less of the high calorie fruits such as mango, avocado, jack fruit. Vegetables can be taken as cooked vegetable, soups, salad, raita, smoothie. The trend towards frying most vegetables such as ladies’ finger, brinjal, potato, yam or colocassia should be reduced.

Use less oil and cook in low fire to achieve the same roasting and crunchy texture. By taking 3 to 4 cups of vegetables and two cups of fruit in a day, one can actually eat more and feel full and still lose weight.

Are all foods which say zero trans fats healthy to eat?

Trans fats or trans fatty acids are fats which are unsaturated fatty acids with a trans isomer. They exist in nature and are also in the hydrogenated oils used as vegetable shortenings. It is also formed during processing of poly unsaturated fatty acids during production of food.

Examples of food items which may contain higher concentrations of trans fatty acids are puffs, cookies, sweets such as halwa, badushah, fried foods like chips, matri, bhujia, French fries, fried chicken. It is found in foods cooked in oil in high temperature or repeated usage of cooking oil. Partially hydrogenated oils also contain trans fats. Take the example of a cookie made from butter. It is high in saturated fat, sugar and refined flour or maida. It is high in calories. Such products have to be consumed minimally.

CAN YOU GIVE SOME

HEALTHY SNACK OPTIONS?

Snacking is a habit developed through the years to define foods taken in between. Those who eat meals at regular intervals with healthy snack options can lose weight. However snacking after three full meals on a regular basis is not advisable. Some examples of are: • Smoothie made without much salt or sugar • Roasted snacks with minimal salt • A bowl of cut fruits • Crunchy salads with a little nuts to add the crunch • A small fist full of nuts • Buttermilk • Jal jeera • Sprouts À LA CARTE • JUNE 2013 • 37

Gourmet Buzz All you need to know about Chennai's food scene

Add glamour to weekdays

Beat Monday blues with The President Hotel’s corporate lunch deal! The offer includes a mouth-watering spread: 10 types of salads, 4 choices of breads, 12 vegetarian dishes, 4 non-vegetarian dishes and 12 amazing desserts! The 45-minute lunch

38 • À LA CARTE •JUNE 2013

session is meant for the businessman or businesswoman craving some style. The offer is valid six days a week at Twenty Fifth Hour at Dr. Radha Krishnan Salai, Mylapore.

Feed your sweet tooth

It’s hotter than ever and what we all need is to keep our cool and enjoy a light moment with friends and family. And nothing could be a more appropriate than sinking your teeth into a luscious piece of dessert!

Roussillon created by Executive Pastry Chef Guillaume Bonnety is specially made for the month of June.

The dessert which is a rich marzipan mousse nestled between layers of biscuits with blanched almonds, has

Meal fit for royalty

As a tribute to the vibrant flavours of the four southern states Southern Spice, the South Indian specialty restaurant at Taj Coromandel, has come out with the gold-plated Thali experience comprising an elaborate course-wise meal, priced at Rs.5, 000 onwards (Rs.10,000 onwards

tiers of apricot jelly and glaze in between the delicious layer of biscuit.

This sweet luxury of Roussillon is available at Rs. 1400 + taxes per kg at Nutmeg, ITC Grand Chola.

paired with wines). The exciting additions to the main course fare include Mulakeerai kodamolagai kadayal (Local amaranth greens and moong bean with diced sweet peppers), Zucchini khaara poriyal (Tempered green and yellow zucchini with freshly grated coconut), Chemeen pepper stew (Prawns stewed in black pepper infused coconut milk), Scallop moilee (Scallops stewed in ginger and green chilly infused coconut milk), Tharavu curry (Roasted cumin infused slow simmered duck morsels served with nei choru), and Mangalore yetti pulimunchi (A Bunt specialty – fiery prawn curry with finely ground byadgi chilies and tamarind).

À LA CARTE • JUNE 2013 • 39

Taste of all States

The Green Park Hotels has launched, Once Upon a Time, a restaurant to pay tribute to all the wonderful states in India. The chefs have constructed the menu so as to fit in the cuisines from the princely states of India to provide for a good gourmet journey for the guests. Some of the signature dishes at Once Upon a Time are: Khila Hua Moong of the Hyderabadi style; Murgh Tikka Achari from the portals of Delhi; Mausami Subz Nichore with a tinge of Kashmiri chilies; Charko Ras of the Mughlai style; Dhungar Paneer Tikka with the Rajasthani twist; the Malabar Prawn Curry from the west coast; Rasa Kori with Mangalorean spices, and much more. Authentic Indian desserts also form part of the enticing menu.

40 • À LA CARTE •JUNE 2013

Lunch in a box

Hip Asia, the pan-Asian restaurant at Vivanta by Taj-Connemara, presents Bento Lunch where you get to savour special orient flavours in a delightful box. The Lunch menu includes nonvegetarian delicacies such as Yuzen ae salada, Owan mono miso jiru, NonVeg sushi, Hibachi tori, Zusuki yaki, Yaki zaru soba vegetables, Yaki meshi vegetables and enjoyable dessert. The vegetarian spread includes Yuzen ae salada, Owan mono miso jiru, Veg sushi, Yasai Teppanyaki, Tofu miyaki, Yaki zaru soba vegetables, Yaki meshi vegetables and dessert. The lunch box is available at Rs.900 including taxes per person.

Say Cheese!

Tryst Gourmet brings to the city a delicious range of summery cheeses for the season! The cheese platters feature a range of imported European cheeses as well as Indian contemporary cheeses handcrafted by Mango Hill and fresh batches that are brought in straight from Kodaikanal.

The cheese platters include various types of cheese like Borsalino, Cheddar, Blue Cheese, Colby, Feta, Mozzarella, Parmesan, Gouda and more. Apart from the gourmet varieties, Tryst also stocks global favourites like the rich, acidic Mozzarella and the crumbly Cheddar with its slight woody flavor.

These cheese platters are perfect for a lazy Sunday

brunch or a sophisticated high-tea.

Pair them up with wine, chocolate, fruits and nuts for a flavor-explosive journey! You can have your share of the cheeses at Tryst Gourmet, Gems Court, Khader Nawaz Khan Road, Nungambakkam.

À LA CARTE • JUNE 2013 • 41

Welcome to Kerala

Ente Keralam, the fine-dine Kerala cuisine restaurant, hosted an exclusive ‘Moplah Food Festival’.

The festival was anchored by Ms. Ummi Abdulla, a pioneer in Moplah cuisine, and featured some of typical dishes such as Arikadukka (Mussels stuffed with seasoned rice), Pathiri, Oratti, Meen Mulakittathu (Seer cubes simmered in red chilli tamarind gravy) and Unnakkai (Cotton pod shaped delicacy dessert served with Nendran bananas). Moplah refers to the Malayalam speaking Muslim community in Kerala and the word is derived from ‘Mappilai’ meaning ‘bridegroom’ or ‘Maha Pillai’.

Moplah cuisine is an integral part of Ramzan and auspicious occasions like weddings in the Moplah community.

Taste of Australia

The Australian Trade Commission in partnership with Hyatt Hotels, Mulwarra Export Pty Ltd, Australia, Meat & Livestock Australia and Treasury Wine Estates, Australia, organized the Australian Lamb Culinary Experience at Hyatt Hotels recently.

The campaign coincided with the launch of premium Australian Lamb in India by Mulwarra Export Pty Ltd. As part of the campaign, a series of chef’s round table sessions were held. The programme involved demonstration and tasting of dishes around dinners featuring Australian lamb expertly paired with Penfolds, the continent’s iconic wine brand. An Australian lamb menu was also on offer at Hyatt’s all-day dining restaurants.

The lamb promotion was hosted by Mike Tafe, Corporate Chef, Mulwarra export Pty. Ltd. 42 • À LA CARTE •JUNE 2013

Master the art of making desserts!

In a unique initiative to take recipes of exotic desserts to the masses, The Westin Chennai Velachery launched ‘Pastry Studio’ on its premises recently.

Aptly titled “Sweet Nirvana” the inaugural session conducted by Ronald Briffa, Executive Chef, The Westin, Beijing, saw him whip up some of his masterpieces such as the éclairs, and an array of trendy dessert shooters. The interactive session had one USP: to unveil the simplicity of certain French dessert recipes and to give first-hand inputs to target groups on the nuances of French desserts. Ronald Briffa has been deployed to Westin Chennai to create the desired repertoire of dessert menu inspired from the local taste preferences.

The dessert bar engineered by the chef will be a part of the sweet offerings during the launch of Sunday BrunchBubbalacious at the hotel.

With the launch of ‘Pastry Studio’ the hotel will conduct bi-monthly bakery classes in three weeks, for the select participation of 12 attendees who would get the first hand experience of learning unique confectionary and pastry items from a chef. The dishes will be simple and easy to make at home.

Peppered with anecdotes of having fed many celebrities over a 30-year old career, Chef Briffa’s session was all about hands-on training and finding the right taste to suit all palettes. “Food is like fashion. It changes every day. We have to learn to keep up,” he says. Chef Briffa who believes that innovating is at the heart of cooking, especially desserts, added that he would love to experiment with our Rasa Malai to come up with a fusion dessert. “It seems to be a very controlled dish with lot of scope for mix and match of ingredients.”

The Executive Chef reiterates that French cuisine provides classic yet simple guidelines to all other cuisines.

Creativity is crucial, he states, when it comes to desserts. While indulging in fusion cooking it is important to create a balance of all the ingredients and regulate the recipes accordingly, he says. “Food tastes are highly subjective. So while experimenting with various cuisines, checking for that particular balance will lead to the success of the dish.”

Rotation of menus is done and new dishes are gradually introduced into the menu to check for people’s taste levels, he says. “Every dessert section should have at least one chocolate dish, a fruit one, a pie, and a cream-based one. From these variations and choices, hundreds of other desserts can be formed,” he smiles.

À LA CARTE • JUNE 2013 • 43

Chef Briffa's recipe for Éclairs (Makes about 30 pieces)

METHOD • Take about 60 grams of strong plain

flour, which with its higher gluten content, gives crisper results than ordinary soft, plain flour. As we need to 'shoot' it quickly into the water and melted butter, fold a sheet of silicon paper (baking parchment) to make a crease and then open it up again. Sift the flour straight on to the square of paper and add 1 teaspoon of caster sugar if you are making sweet choux. If not use a seasoning of salt and pepper.

• Next, pour 150 ml of cold water in a medium-sized saucepan. Add 50 grams of butter and place the saucepan over a moderate heat and stir with a wooden spoon. As soon as the butter melts and the mixture comes up to the boil, turn off the heat immediately, as too much boiling will evaporate some of the water.

• Then tip the flour in – all in one go – with one hand, while you beat the mixture vigorously with the other. You can do this with a wooden spoon, or with an electric hand whisk which will save time and energy.

• Beat until you have a smooth ball of paste that has left the sides of the 44 • À LA CARTE •JUNE 2013

saucepan clean – this will probably take less than a minute.

• Next beat 2 large eggs, then beat them into the mixture – a little at a time, mixing in each addition thoroughly before adding the next.

• Beat until you have a smooth glossy paste. At this stage, lightly grease a baking sheet then hold it under cold running water for a few seconds, and tap it sharply to get rid of excess moisture.

This will help create a steamier atmosphere, which, in turn, helps the pastry to rise.

• To make the éclairs, pipe the mixture on the baking sheet, leaving 1 inch (2.5 cm) between them, then bake on a high shelf in a pre-heated oven –(200°C) – for 10 minutes. Later, increase the heat to 220°C, and bake for a further 15 to 20 minutes until the buns are crisp, light and a rich golden colour.

• Pierce the side of each one to let out the steam, then cool them on a wire rack. Cream or chocolate can be filled into the buns. You can also decorate the buns with macaroons, pistachios, apricots, dark or white chocolate among others.

Restaurant Rounding

Sunday Brunch with a Twist On those lazy Sunday mornings when the bed seems stuck to your back and the kitchen seems uninviting to visit, wake up leisurely and head for the generous brunch buffet spread at Paprika, Courtyard by Marriott What: Paprika Where: Courtyard by Marriott, 564, Anna

Salai, Teynampet, Chennai When: Every Sunday, 12 PM to 4 PM

The Place

Walking into the restaurant, two elements stand out: unhurriedness and vibrancy.

Spare a glance at the various food counters and your senses will be assailed by a riot of tints. The verdant greens, the colourful veggies and fruits, the rainbow-hued desserts contrasted against the creamy shades of cheese and bread are enough to stir up your appetite. The ebony coloured chairs and tables arranged at comfortable intervals and the ample manoeuvring room between each buffet counter makes dining and refilling your plates a seamless experience.

Soups, Salads and Starters

The myriad of counters with their sumptuous spread can be daunting to navigate even for the most ardent of food lovers. Naturally, when Chef Sateesh Reddy offered a tour of each table we welcomed the move with eagerness.

The soup which was served at the table had just the right degree of hotness.

The Chicken Noodle Soup was tangy and wholesome, interspersed as it was with pieces of carrots, zucchinis and succulent chunks of chicken. The Dal Ka Shorba, the vegetarian soup choice À LA CARTE • JUNE 2013 • 45

of the day, was spicy and tasty. The veg starters consisted of the usual suspects: paneer tikkas and aloo tikkis. However, the grilled fish which was served as part of non veg starters was to die for. Part of the seafood counter, the fresh catches of the day are marinated with spices of your choice and served fried or grilled. We went for sardine and pomfret grilled in typical Madras masala style. Negotiating the fish bones can be a tricky proposition for novices but once that is successfully handled the result is finger licking good.

Our next stop was the salad bar.

Although the Italian Seafood Salad, the Grilled Chicken Salad with Aragula (rocket lettuce) and the Beef Salad were delicious, the Ham Bacon Salad with Apple and Pear ranked first among equals. In the veg section, the Mixed Greens with Olive Oil was crunchy while the Greek Feta Salad was a visual and a gastronomic treat.

46 • À LA CARTE •JUNE 2013

Indian and Global Delights

One thing which attracted us in particular was the Mezze Bar, the Lebanese food counter laden with staples such as pita bread, hummus and other assorted dips.

At the roast counter, we got a choice between carving out a piece of Beef Wellington and Roast Chicken. We loved the flaky, melt-in-the-mouth tastes of both, enhanced by the blueberry, mushroom and rose sauces that served as accompaniments. The cheese and antipasti bar was yet another Continental enticement. The different types of cheese and bread along with smoked salmon, roast beef and smoked chicken were the highlights. The special attractions of the day for us were the kuzhi paniyaram counter and the pav bhaji section with their unique twists. In the former, the normal paniyaram jostled for attention with the sweet, the tomato and the egg and chicken variants (all equally yummy). In the latter, soft buttery pavs were served with veg, chicken and lamb bhaajis. For those with a leaning towards Oriental flavours, the live Chinese counter with assorted noodles, sauces and vegetables is the ideal milieu to rustle up some mouth watering chow mein.

Cake, Fondues and Fruits

More than a dozen varieties of pastries, cut fruits and the chocolate fondue fountain made it impossible for us to taste everything. The basbussa (rava cake), green tea cake (really unique), strawberry profit rolls (hard crusts pregnant with creamy strawberry filling), tiramisu (with a hint of coffee) and the white forest cake (as tasty as the black one) made it to our plates.

More than a dozen varieties of pastries, cut fruits and the chocolate fondue fountain made it impossible for us to taste everything. The basbussa, green tea cake, strawberry profit rolls, tiramisu and the white forest cake made it to our plates.

The Verdict

If you crave for a touch of innovation in every dish and if you are unafraid to experiment then Paprika’s Sunday brunch is designed just for you. And oh, for those who like to stick to the traditional there are the Indian staples like Gosht Biriyani and Chicken Kurma apart from pizzas and pastas and namma Chennai’s favourite, the ubiquitous curd rice. À LA CARTE • JUNE 2013 • 47

Restaurant Rounding

A touch of Sbarro Offering a variety of American, Italian cuisine Sbarro recently opened its first joint in Chennai. At Sbarro’s there is enough to please both the strict vegetarian and the sumptuous meat eater.

What: Sbarro Where: The Forum Vijaya Mall, Arcot

Road, Vadapalani, Chennai - 26 Reaching the third floor, we were warmly received to get down to the tasty business of a food review. The 850-seater multi-cuisine food court, ‘Via South’, houses a diverse range of brands like Moti Mahal Deluxe, Kailash Parbat, Arab Kitchen and many others. The casual ambience and the colourful decor offer an ideal place for the stray gourmet and the weekender.

Appetizers

The vegetarian appetizers included garlic mini rolls the size of conches and fresh sticks of soft garlic bread peppered with herbs and spices. Soft to the touch and easy to break off, the garlic bread was an instant favourite. Other starters 48 • À LA CARTE •JUNE 2013

in the line-up included a bowl of crisp brown potato wedges and a sumptuous and healthy heap of boiled and seasoned mixed vegetables including carrot and broccoli. The chicken meat ball starter in the non-vegetarian menu did not whet the appetite but was immediately compensated for with the chicken pizzas.

Pizzas

Sbarro’s innovative concept to offer individual slices of pizza rather than entire pizzas is a trend that holds promise to catch on. Individual slices are a good option for light eaters and are also cost and time effective. The two vegetarian pizzas we tried were the Veggie Lovers’ Pizza and the classic Margerita. The Veggie Lovers’ Pizza slice was big enough to be a slice from a jumbo pizza and came topped with a

heady mix of freshly chopped vegetables and olives. The Margherita however got the upper hand with its delicious cheese and herb splattering that was soft and oozy at every bite. Offering mainly American-styled Italian food, Sbarro pizzas came with a solid easy-to hold-and-break crust, different from the thick Papa Jones’ varieties or the brittle thin crusts. Among the non-vegetarian temptations was the Chicken Kheema pizza which accomplished the difficult task of pleasing everyone and won a whole hearted recommendation. The Chicken Lovers’ pizza adorned 4 types of chicken including pepperoni and barbecue and topped the list for sheer deliciousness with a crust that was not too thin or too thick.

Among the pasta options, we tried and loved the Fusilli with cream and mushroom sauce and penne with ragù sauce. The Fusilli came with a sprinkling of thyme and parsley and had a distinctly more Italian flavour while the penne with a dressing of ragù had a sweet-spicy Indian taste. Offers at Sbarro include an Italian meal-on-a-plate priced at Rs 170 while a large pizza slice can be bought at Rs. 30. Manjunath, the area manager for Chennai for Sbarro says “Our Italian meal-on-a-plate is something like an Italian Thali and offers rice, garlic bread along with vegetarian and nonvegetarian appetizers.”

The Fusilli came with a sprinkling of thyme and parsley and had a distinctly more Italian flavour while the penne with a dressing of ragù had a sweet-spicy Indian taste Combo deals for vegetarians: ww 1 Margherita + Garlic bread + 300ml beverage at Rs 99. ww 1 Regular Pizza+ Garlic bread+300ml beverage at Rs 145 ww 1 Premium Pizza+ 1 Garlic Bread+300ml Beverage at Rs 155

Non-vegetarians: ww 1 Regular Pizza+ Garlic bread+300ml beverage at Rs 175 ww 1 Premium Pizza+1 Garlic Bread +300ml Beverage at Rs 185 ww 1 Chef’s Special Pizza+ Garlic bread+300ml beverage at Rs 195

The Verdict

At Sbarro, there’s plenty for both vegetarians and meat-eaters. Pizza slices are affordable and more convenient options that entire pizzas for people on the go. The Chicken Lovers’ pizza is a must-try in the non-vegetarian menu while the simple and classic Margherita along with Fusilli pasta have our recommendation. Of course, don’t forget the absolutely delicious garlic bread. À LA CARTE • JUNE 2013 • 49

Listings

Info at your fingertips

54

Mango Graham Cake

57

Zafrani Chicken

Desserts & Icecream

North West Frontier

61

Stuffed Bell Peppers

Mexican

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

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 Bay 146 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. À LA CARTE • JUNE 2013 • 51

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

24466240 Madera The RainTree Anna Salai 636 Anna Salai, Teynampet.

28309999 Xzubarence Bar Raj Park 180 TTK Road, Alwarpet.

42257777

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

28554476 Poker Bar Hotel Shelter 19 20 21 Venkatesa Agraharam Street, Mylapore.

24951919

Trantor Bar Breeze Hotel 850 Poonamallee High Road, Poonamallee.

26413334 Anchor Bar Taj Fisherman’s Cove Covelong Beach, Kancheepuram.

67413333

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

66515151 Upperdeck Comfort Inn Marina Towers 2A Pooniamman Koil St, Egmore 28585454

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

26412222

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

61001234

Tropicana Bar New Victoria Hotel 3 Kennet Lane, Egmore.

28193638

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

The B Bar Lifestyle Bar 94 Sathyadev Avenue Next to Chettinad Vidyasharam School MRC Nagar 49001010

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

27435030

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

22344747

Winchester Bar Radisson Blue Hotel 2, Ethiraj Salai, C-in-C Road, Egmore 30404444

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

28161000

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

22255555

Minus 1 125, Inside Hotel Park View, Valluvarkottam High Road, Nungambakkam 9025110838

52 • À LA CARTE •JUNE 2013

Bars & Restobars · Food Chains Food chains

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

Vasant Bhavan 10 Gandhi Irwin Road, Egmore 4281 Mount Road 28418693 Mylapore 24936666 Nungambakkam 28222233 Tambaram 22264441 Sangeetha Restaurant 24/2 South Mada Street, Mylapore 24643898 Nungambakkam 42137300 Greams Road 28294081 Choolaimedu 23744041 T Nagar 42121170 Parrys 25341745 Adyar 24426554 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

Garden Fresh Veggie Pizza

Want your restaurant to be listed? Give us a call. À LA CARTE • JUNE 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 Milkyway 24 G7 Wellington Estate, Ethiraj Road, Egmore.

28251194

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 54 • À LA CARTE •JUNE 2013

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

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 • JUNE 2013 • 55

Desserts, Bakers and Ice Cream · 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 South Indian

Southern Spices Taj Coromandel 37 MG Road, Nungambakkam.

66002827 Vrindavan Restaurant New Woodlands Hotel 72-75 Dr Radhakrishnan Salai, Mylapore.

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

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

25214343 Annalakshmi Restaurant 804 Mount Road, Anna Salai.

28525109 Malgudi Savera Hotel 146 Dr Radhakrishnan Salai, Mylapore.

28114700 Anjappar 7/2 JP Tower, NH Road, Nungambakkam.

28256662 Rasam 25 Raja Annamalai Road, Purasawalkam.

9789062857

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

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

28156363 Dakshin Park Sheraton 132 TTK Road, Alwarpet.

24994101 Meenam Harrisons 315 Valluvar Kottam High Road, Nungambakkam.

42222777 ID (Idly & Dosa) Sathyam cinemas, 1s floor, 8, Thiru-vi-ka Road, Royapettah 23920346

Madras The Kitchen 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 Navaratna Le Royal Meriden 1 GST Road, St Thomas Mount.

22314343 The Raintree Taj Connemara 2 Binny Road, Anna Salai.

66000000 56 • À LA CARTE •JUNE 2013

Semiya with Madras Fish Curry

Kerala · North West Frontier Barbecue Nation Shri Devi Park Hotel 1 Hanumantha Road, North Usman Road,T.Nagar 60600000, 64530160, Moti Mahal 7 Jaganathan Road Nungambakkam 42137539 Kabul 1/200 Dr Radhakrishnan Salai, Mylapore 24996761

Chemmen Roast

NORTH INDIAN

Kerala

North West Frontier

Thalassery W77 4th Street, AnnaNagar 26207853 Kumarakom 27/28 Vijayanagar Ext, Velachery Main Road, Velachery 42022277 Nungambakkam 42605677 Anna Nagar 42172217 Adyar 42034203 Ramapuram 22496109

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

28464255 Sigree Hotel Aruna Annexe 144-145 Sterling Road, Nungambakkam.

42664222

Palki 1, Cathedral Road, Gopalapuram.

28111794 La Shaakahari 20 Pycrofts Garden Road, Nungambakkam.

28265000 Peshawri Chola Sheraton 10 Cathedral Road, Gopalapuram.

28110101

Coconut Lagoon 1 Cathedral Road, Gopalapuram.

42020428 Tharavad 6 Bay View Drive, Kottivakkam, ECR. 9840075355 Ente Keralam Kasturi Estate, Poes Garden, 1st Street, Alwarpet.

42328585 Kottaram 9/2 Taramani-Perungudi Link Road, Perungudi.

24540660

Hyderabadi Pulao

Want your restaurant to be listed? Give us a call. À LA CARTE • JUNE 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 Minar Savera 146 Dr.Radhakrishnan Salai, Mylapore.

28114700

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 Radisson Blue Hotel 2 Ethiraj Salai, C-in-C Road, Egmore 30404444

Olives Hotel Deccan Plaza 36 Royapettah High Road, Royapettah.

66773333

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

Up North The Raintree Hotel 636, Anna Salai,Teynampet 28309999 Mughals Zaika Restaurant 8 Rajarathinam Street, Kilpauk.

42858901 Rajdhani Shop No.5, Express Avenue Mall, 49 Whites Road, Royapettah.

28464422 58 • À LA CARTE •JUNE 2013

Grilled Mutton Kebab Skewers

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

Golden Dragon Taj Coromandel 37 MG Road, Nungambakkam.

66002827

Rangis Continental Chambers 142 Nungambakkam High Road, Nungambakkam.

42144933

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

26212699, 42026609

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

28112246

Oriental Blossom Radha Regent 171 Jawaharlal Nehru Salai, Arumbakkam.

24757788 Mandarin 19 Thiruvedian Street, Gopalapuram.

28117431

Continental

Flower Drum Prince Plaza, 46 Pantheon Road, Egmore.

30228822 Mainland China Hotel Aruna Annexe 144-145 Sterling Road, Nungambakkam 28238345 Teynampet 45000236

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.

422525252 Yoko Sizzlers 20B 2nd Floor, Khader Nawaz Khan Road 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

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

28253434 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 • JUNE 2013 • 59

Continental · Italian · Japanese · Korean · Malaysian Kipling Cafe 14 L. Jey Avenue, Akkarai, Sholinganallur, ECR. 24530040

Prego Taj Coromandel 37 MG Road, Nungambakkam 66002827

Ashvita Bistro 11 Bawa Road Alwarpet 42109990, 42031982

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

42601234, 66246178

Italian

Tuscana Pizzeria No.19 3rd Street, Wallace Garden, Nungambakkam 45038008

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 Smoking Joe’s 31, Burkit Road, T.Nagar 24350505 Rhapsody Courtyard Marriott 564 Anna Salai,Teynampet 66764000, 66764488

Casa Piccola 7, Khader Nawaz Khan Road, Nungambakkam 64500500

Japanese Teppan at Benjarong 146 TTK Road, Alwarpet.

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

28265240

Focaccia Hyatt Regency 365 Anna Salai, Mount Road.

61001234 Papa John’s Pizzeria 29 Nungambakkam High Road, Nungambakkam 42075656 Bello Ciao 140 Nungambakkam High Road, Nungambakkam 24511130 ECR 24511130 60 • À LA CARTE •JUNE 2013

Hummus with Pita Bread

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

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 · Pan Asian · Thai · Mediterranean · Sweets Estia Aloft Hotel 102 Rajiv Gandhi Salai, Sholinganallur, Old Mahabalipuram Road.

45925500 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

Rava Khoya Laddoo Mexican

Baan Thai 10 Khader Nawaz Khan Road, Nungambakkam.

28332611, 28332612

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

Thai

Benjarong 146 TTK Road, Alwarpet.

24322640, 43009161 Lotus The Park 601 Anna Salai Nungambakkam.

42676000

Mediterranean

Aqua The Park 601 Nungambakkam Main Road, Nungambakkam.

42676000

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

Azulia GRT Grand 120 Sir Thyagaraja Road, T Nagar.

28150500

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

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

28156363 Kryptos by Willi 24 Yafa Tower Khadar Nawaz Khan Road Nungambakkam 45038001

Sweets Gangotree 42 Cathedral Road, Gopalapuram 28111664 Adyar 24452422 Shree Mithai 18 Dr TV Road, Chetpet 42809999 Spencer Plaza 42134455

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

Sweets · Coffee Pubs · 24 Hour Dining The Grand Sweets 2nd Main Road, Gandhi Nagar, Adyar 42054466 Besant Nagar 45006464 Anna Nagar 42634422 T.Nagar 42124466 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

Barista 4 Khader Nawaz Khan Road Nungambakkam 42138567 Besant Nagar 42019455 Tea Lounge Radisson Blue Hotel 2 Ethiraj Salai, C-in-C Road, Egmore 30404444 Café Coffee Day Montieth Road, Egmore 28546981 Kilpauk 42175621 Ispahani Centre Nungambakkam 64627082, 43577231 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

Anokhi 106 Chamiers Road, Opposite Oryza 24311495

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

42325165

Cafe Chokolade 10/1A3 Montieth road Egmore 42126461 T.Nagar 42606532

High on Caffeine Mitsubishi Showroom, LB Road, Adyar.

42116482, 9003034049

62 • À LA CARTE •JUNE 2013

24 Hour Dining Est Hilton 124/1 J.N. Salai, Ekkaduthangal.

22255555 Anytime GRT Grand 120 Sir Thyagaraya Road, T Nagar.

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

22310101 Paprika Mariott Courtyard 564 Anna Salai, Teynampet.

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

28156363 Anise Taj Coromandel 37 MG Road, Nungambakkam.

66002827 601 The Park 601 Nungambakkam Main Road, Nungambakkam.

42676000 Caramel Asiana Hotel 1/238 Old Mahabalipuram Road.

Semmencherry.

67411000 Rainbow The Raintree Hotel 120 St Mary’s Road, Alwarpet.

42252525

24 Hour Dining · Seafood · Multicuisine My Cafe Chola Sheraton 10 Cathedral Road, Gopalapuram.

28110101 Bay View Point Taj Fisherman’s Cove Covelong Beach, Kancheepuram.

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

22344747 Kayal Le Royal Meridien 1 GST Road, St Thomas Mount.

22314343

Multicuisine

Mixed Vegetable Broth Water’s Ege Café GRT Temple Bay Mahabalipuram.

27442251, 27443636

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

22314343

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

66313131

Seafood

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

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

Fusion 9 Aruna Centre 145 Sterling Road, Nungambakkam 42664299 The Right Place The Residency 49 GN Chetty Road, T.Nagar 28253434

Fisherman’s Fare Casa Major Road, Egmore.

28194840

Cilantro Le Royal Méridien 1 GST Road, St. Thomas Mount, 43534545

Sea Shell Greams Rd, Thousand Lights 28295789

Cream Centre 55 2nd Main Road, RA Puram 42815777 Nungambakkam 43561777

Wharf GRT Temple Bay Mahabalipuram.

27443636

Ashvita 11 2nd Street, Dr R K Salai, Mylapore.

28476063

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

Multicuisine · Health Food · Arabian Rain Forest Gandhi Nagar 1st Main Road, Adyar.

42187777

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

Duchess 1/200, Dr.Radhakrishnan Salai Road, Mylapore 24996762

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

Oasis Radisson Blue Hotel 2, Ethiraj Salai, C-in-C Road, Egmore 30404444 Mash, The Grill House 3/2 Haddows Road, 2nd Street 2821 1555 Crimson Chakra 13 First Crescent, Gandhi Nagar Adyar 09677277900 Nungambakkam 64500 500, 97866 55845 Piano Hotel Savera 146 Dr.Radhakrishnan Salai,Mylapore 28144700 Vasco’s Hilton 124/1, J.N.Salai, Ekkaduthangal 22255555

Zaitoon No.1, Vintage Plaza, L B Road, Adyar, 24527778, 24527779 YallaYalla Radisson GRT Hotel St Thomas Mount, 531 GST Road, Anna Salai.

22310101

Burgundy’s Somerset Greenways Serviced Residence 94 Satyadev Avenue, MRC Nagar.

49001000

Al Arab 131 Dr.Radhakrishnan Salai, Mylapore.

45130000

Health Food Cholayil Sanjeevanam 97/45 Nungambakkam High Road, Nungambakkam.

64508427 Mahamudra 117 Luz Church Road, Mylapore.

43535555

Dewberry’s The Resto-Café 6/29 Rajasekaren Street, Dr. Radhakrishnan Salai, Mylapore 28473439

64 • À LA CARTE •JUNE 2013

Escapade 361 Shakti Garden Road, Okyampettai, Thoraipakkam.

9884051456

Ayna Hilton 124/1, J.N.Salai, Ekkaduthangal 22255555

La Shaakahari 20, Pycrofts Garden road, Nungambakkam 9940415747

Five Senses Oyster, No. 9, Khader Nawaz Khan Road, Nungambakkam 30062010

Arabian

Chicken Shawarma

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

4 types of suites with a total of a 96 aesthetically designed, supremely comfortable rooms Banquet and convention halls are Ajanta, Ellora, Royal and Majestic, magnificently designed banquet halls with seating capacities ranging from 200 to 1000.

Olives - Multicuisine, vegetarian high quality restaurant

4 typesDownTown of suites with- Bara total of a 96 aesthetically designed, supremely comfortable rooms

No.36,RoyapetahHighRoad, Royapetah,Chen ai-14.

Ph:+914 6 7 3 3 info@dec anhotels.com w w.dec anhotels.com No. 36, Royapettah High Road, Royapettah, Chennai - 14.

Ph: +91 44 6677 3333 info@deccanhotels.com www.deccanhotels.com