A LA CARTE Nov'11 Edition

À la Carte

THE COMPLETE FOOD MAGAZINE

CONTENTS NOVEMBER

Find out what’s packing this month!

Cucumber, cream cheese sandwich in sesame bagel ! page 24

PAGE 18

What’s in

THIS ISSUE 42 Cheffy Talk

Chef Rajesh from The Park gives us an insight into Chennai’s dining scene, his cooking style, a few tips to novice chefs and more!

18 Pack ‘em now!

Six delicious lunchbox recipes for kids from the kitchen of Paprika, Courtyard

by Marriott.

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32 Dine like the Irish

Become an expert in pairing your favourite blend of whisky with food for an ultimate dining experience.

Is low fat milk really a healthier option? page 27

RESTAURANT rounding 36 Potpourri of Big Flavours

Around the world in 800 words; learn about Burgundy’s, a hip global cuisine joint located at Somerset Greenways.

IN THE KNOW 31 On the Shelf

Jams, snacks, health drinks and more! Know what’s rounding the supermarkets at the moment.

39 Kiddie Indulgence Pamper your kids with these pretty looking plates, bowls, lunchbox bags and more.

16 Ask Sabitha

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

Now say goodbye to your kitchen angst!

CELEB FOODIE 40 Foodie of the Month

Actor Priyamani takes us through her tour of good food, favourite restaurants, diet and workout routines.

GOURMET’S SAFARI 45 È squisito!

Capering through the main culinary epicenters of Italy, which are known for its fresh herbs, cheeses, meats and more.

À la Carte Managing Director Sujit Kumar Editor-in-Chief Maria Bina Associate Features Editor Vijetha Rangabashyam Editorial Team Laju Nanwani Anitha Ramachandran Design Team Rifah Aiysha Francis Augustine Shriya Suresh Kuppuswamy Columnists Sabitha Radhakrishna Dharini Krishnan Marketing Gurubaran Paneer Selvam Daniel Benjamin 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

26 Ask Dharini

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

Published and owned by Maria Bina at E-6, CDS Avenue, 4 Cart Track Road, Velachery, Chennai600042 and printed by VivekSachdev at NPT Offset, Royapettah.

Chennai.Editor - Maria Bina

Pack your lunc h the smart way page 39

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. À LA CARTE • NOVEMBER 2011 3

Out & About

Mark your dates

The best of Chennai this month. If it’s out there, we’ll find it...

Health Drinks Muffin Tree, Courtyard by Marriott

For the first time, health drinks are being introduced on the counter for the health conscious and for those who are settling to be one. Chef Amit has introduced 6 varieties of health drinks which are rich in vitamin C, essential minerals, potassium and fibre. The drinks are flavoured differently with fruits to suit all kinds of pallets.

For enquiries, call Muffin Tree at 66764000

Oriental Food Festival Fondue, Savera Hotel

This food festival brings to you the culinary delights from the Oriental East. Available for lunch and dinner, the festival starts on Oct 21st and will go on till Nov 20th.

The best of the east will be served on your platter.

For enquiries, call Fondue at 2811 4700

New Global Delights Fusion 9

Fusion 9 has introduced its new menu which has a wholesome global cuisine.

Some of the specialty starters include Jamaican Chicken Parcels, Andhra Chilli Chicken, Wasabi Fritomisto and for vegetarians there is Parmesan Corn and Spinach Flutes, Mushroom Teriyaki and many others. For main course, splurge on Greek Platter, Lamb Tajine, Yasai Chillimen and Salsicce Pizza.

For reservations, call Fusion 9 at 42664299

New Breakfast Menu Sandy’s Chocolate Laboratory

Known for their deadly chocolate drinks and cakes, Sandy’s has now introduced a new breakfast menu. The menu will have eggs, sausages or bacon, brownie, croissant or white bread or bagel along with a mug of tea, coffee or hot chocolate. The breakfast is priced at Rs.300 for adults and Rs.170 plus for kids.

For more information, call Sandy’s at 42134000 4 Supplement of CLUB CLASS À LA CARTE • NOVEMBER 2011

Out & About

Our pick of the hot and happening events that sizzled the city of Chennai last month

It was a night of great music and tasty spread at The Courtyard by Marriott’s fund raising dinner. The band Subject to Change wowed the crowd with its enthralling performance.

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The rum and the aprons were ready as prominent expats and socialites came together for a cake mixing event along with cocktails and barbeque at The Raintree, Anna Salai

As Pasha celebrated a fun Diwali night of sparklers and patakas the crème-de-la-crème of the city was seen having a good time! À LA CARTE • NOVEMBER 2011 7

y a S

Cheese!

Melt in your mouth, gooey, yummy, sinfully delicious, these are all the words that come to mind when you say cheese. Laju Nanwani takes you through the house of cheese and some mouthwatering recipes of cheese.

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One could probably write a tale on cheese which runs into a few hundred pages.

Is it the sharp acidity which tickles your tongue or the mellow sweetness that melts into oblivion? It’s this ambiguity in flavour that probably makes cheese, one of the most alluring ingredients among people belonging to all age groups. There are about 500 types of cheeses, but let’s delve into those which are popularly used in Greek and Italian cuisines.

Mozzarella Originally from Southern Italy, fresh mozzarella is mostly white, but might vary in colour seasonally to a mild yellow, depending on the animal’s diet. It’s a firm but creamy cheese which tastes like fresh milk with a hint of sourness.

It’s rich with a distinct stretchiness which makes it a classic pizza topping cheese.

Gooey Mozzarella !

Parmesan Used as a garnish in pastas and spaghettis, Parmesan is light and powdery when grated.Parmesan falls under the Italian extra-hard cheese category and is part of the Italian national cuisine. For best results, grate it over a plate of hot pasta!

Usually goes with Spaghetti and typical Italian pastas.

Cheese is the one ingredient that most people cheat with, perhaps because it’s one of those decadent indulgences which is compensated by the fact that it is high in nutritive value.

Many celebrities have confessed; a vice they haven’t been able to conquer, CHEESE.

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Ricotta This form of cheese is most popularly known for making paneer (cottage cheese).While Italian ricotta is typically made from the whey of sheep, cow, goat, or water buffalo milk, the American version is almost always made of cow’s milk whey. While both types are low in fat and sodium, the Italian version is naturally sweet, while the American is blander, slightly salty, and moister. This cheese is generally easy to find in most Italian restaurants.

icotta Smooth r Used in pizzas and other Italian dishes

Cheddar One of the most popular native cheeses, Cheddar is matured for up to 18 months, lending it a flaky and dry texture and piquant and nutty flavours. Mass produced Cheddar cheeses are aged for a shorter span of time and are much creamier and moister. Essentially, they are made from slabs of curd that are piled up over each other and this process is called Cheddaring. The cheese originates from the village of Cheddar in Somerset, South West England.

Yummy C heddar

Used in dishes like lasagnas, quiches, Mexican treats and more.

Gouda This firm cow’s milk cheese from South Holland is mild, with a salty flavour and an elastic texture. Gouda is sometimes flavoured with cumin or dried in the oven to enhance its taste. Young Goudas will have a clear, pale yellow shade while the partially oven dried ones will have a golden hue.

Young Goudas are best eaten fresh and the aged ones can be used as a garnish for various dishes.

Gouda

Feta A widely relished Greek cheese, Feta is made from ewe’s milk or a mixture of ewes’ and goats’ milk and is normally preserved in brine or oil. Feta has a sharp saltiness to it and is used as a table cheese. Since Feta holds its shape quite well, it can be skewered, grilled or barbecued.

Feta is used in phyllo-based dishes like spanakopita (“spinach pie”) and tyropita (“cheese pie”) and of course, the classic Greek salad.

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MAC N CHEESE 1 cup Grated mozzarella 300 gms Boiled macaroni 6 tbsp Butter 2 tbsp Maida 2 cups Milk ( add more, if needed) Salt as required Pinch of white pepper powder 2 tbsp Bread crumbs 1/2 tsp Crushed pepper corns 1/2 tsp Chopped fresh parsley

Jazz it up with chopped vegetables, meat, fish or poultry, or your favorite herbs or spices.

Preheat the oven to 220°C For the white sauce 1. Heat 2 table spoons of butter in a pan, on

low heat.

2. Fold the maida in while sautéing it making sure the colour doesn’t change. Transfer the mixture into a bowl and let it cool for a while 3. Gradually add the milk, and mix it well with hands, making sure lumps aren’t formed.

4. Pour this mixture in the non-stick kadai, and simmer in low heat. Now, add a part of the grated cheese and continue to stir. You may add more milk to adjust the consistency.

5. Add salt, white pepper and mix well.

For the Macaroni 1. In a kadai, heat two table spoons of butter

and toss in the boiled macaroni.

2. Add the prepared white sauce to the macaroni and cook in low heat.

3. Add the remaining cheese and transfer the mixture to a baking dish. Sprinkle the bread crumbs, pepper corns and parsley.

4. Bake for 15-20 minutes until golden brown.

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FOUR CHEESE PIZZA For the pizza base 175 gms Strong white flour Salt to taste 1 tbsp Easy blend dried yeast 15 ml Olive oil 150 ml Hot water For the topping 75 gms Gorgonzola or any other blue cheese, sliced thinly 75 gms Mozzarella cheese, diced 75 gms Chevre cheese, sliced thinly 75 gms Cheddar cheese, coarsely grated Fresh sage leaves 3 tbsp Olive oil

1. Sieve the flour and salt into a big bowl and add the yeast. Make dough adding olive oil and lukewarm water.

2. Leave the dough to rest for a while and then cover it with cling film. Set aside for an hour.

3. Preheat the oven at 220° C. 4. Turn the dough on to a lightly floured surface and knead again for 2-3 minutes.

Roll out a 30 cm round and place it on a baking sheet.

5. Score the pizza into quarters. On one quarter put blue cheese on the other one Mozzarella cheese. Fill the rest with Cheddar and goat’s cheese.

6. Drizzle the top of the pizza with olive oil and bake for 20 minutes in the oven.

7. Sprinkle sage leaves on top.

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BREAKFAST BURRITO 4 large flour tortillas (20cm/8in diameter) 400 gms Canned pinto beans, mashed 200 gms Cheddar (grated) 6 eggs 2 tbsp Milk 1 tsp Chili powder A pinch of dried oregano 1 tbsp Olive oil Sea salt and freshly ground black pepper

1. Preheat the oven to 200° C. 2. To make the burritos, place the tortilla on a

sheet of foil, spread the mashed beans and sprinkle the cheese. Gather the foil and fold it at the top to seal, keeping the tortilla flat.

3. Place in the oven for 7-10 minutes, till the cheese has started to melt and the beans and tortilla are warm but not crisp.

4. Now, beat the eggs, milk, chili, oregano, salt and pepper in a bowl.

5. In a non-stick pan, heat some oil, add the egg mixture and stir continuously until its set.

6. Take the burritos from the oven, remove the foil and add the scrambled eggs on top.

Reseal the burritos with the foil and place them in the oven.

7. Before eating, unwrap the burritos on a plate and heat each one on a pan over a low flame.

8. Serve with salsa, guacamole and a cup of thick yoghurt.

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COTTAGE CHEESE AND BEEF LASAGNA Oil to fry 450 gms Lean beef mince 1 Onion 1 Red pepper, deseeded and finely chopped 1 Green pepper, deseeded and finely chopped 150 gms Button mushrooms 200 gms Tomato puree 2 Bay leaves 800 gms chopped tomatoes 1 tsp thyme, parsley and oregano Salt and freshly ground pepper 300 gms Dried pasta sheets 300 gms Cottage cheese 150gms Cheddar cheese (grated)

Don’t be intimated to make fresh pasta sheets.

With a pasta machine, they are thin, delicate and easy to make.

1. Preheat oven to 180C and grease a 25cm baking dish.

2. In a large wok, heat some oil over high flame and fry the beef mince until brown.

Remove the mince from heat.

3. Add some more oil to the pan over medium flame and fry the onion, peppers and mushrooms till they become tender.

4. Throw in the mince back into the vegetables along with the tomato puree and bay leaves. Cook for another five minutes.

5. Add the chopped tomatoes and herbs and bring the mixture to a boil. Cook for 30 minutes and season with salt and freshly ground black pepper. Remove the bay leaves.

6. In the baking dish, first place a sheet of pasta and layer one-third of the mince mixture over it. Use one third of the cottage cheese and layer it over the mince mixture.

7. Repeat the above steps twice and lastly, blanket the lasagna with grated cheddar.

8. Bake for 45 minutes to one hour, until golden brown and bubbling on top.

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TOFFEE AND BANANA CHEESECAKE 150 gms Chocolate biscuits (crushed oreos) 75 gms Butter 2 tbsp Honey 4 Bananas (peeled and cut into chunks) 400 gms Cream cheese 4 tbsp Icing sugar 1 tbsp Maple syrup 225 gms Caramel syrup/sauce

1. Crush the chocolate biscuits in a large bowl, add a third of the butter and pour the honey into it. Mix the ingredients well together with a wooden spatula.

2. Layer the biscuit base in a 23cm/9in springfoam cake tin and flatten the mixture out evenly.

3. In a frying pan, add the left over butter and bananas and fry for 2-3 minutes until goldenbrown.

4. Allow the banana mixture to cool for a bit and layer it over the biscuit base.

5. Whisk the icing sugar and cream cheese together and then fold in the maple syrup and caramel sauce.

6. Pour the cream cheese mixture over the bananas. Refrigerate, preferably overnight.

It is amazing how simple sugar and water can transform a dessert in something amazing! When making the toffee keep in mind that it can quickly go from a lovely golden color to burnt in a few minutes.

To make toffee shards Line a baking tray with a sheet of non-stick foil. Stir 220g sugar and 60ml cup water in a pan over low heat to dissolve sugar. Increase heat to high and cook until a light golden caramel. Quickly pour onto the tray, swirling to spread toffee. Set aside to cool, then break into shards.

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In the Know

Ask Sabitha

Sabitha 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 sabithaalc@clubclass.in

I always store excess chutney in the fridge. Does reheating the chutney in the microwave affect its taste?

This is a genuine problem most of us are often faced with. When you refrigerate chutney, it loses its moisture and becomes thick.

To reuse, heat about half a cup of water and pour into the chutney. It tastes fresh and delicious!

What do I do when there is too much salt in a dish?

All of us have used extra salt at some point. If your curry is salty, just add a whole potato, skin removed and cut into cubes, into the gravy and boil till the potato is cooked. It’s amazing how potato absorbs all the salt. If there is excess salt in a dry dish, add a little water and a few pieces of bread to it.

Q

Bread gets stale quite fast. How can I use leftover bread?

Leftover bread can be used in many ways.

Leave it out in the sun for a while or warm then in a cold oven for a day. The exposure dries out all the moisture, after which you can make them into breadcrumbs. Stale bread can also be used as a base for making au gratin. Use them while making bread puddings or shape them into little vadais and deep fry them; pour beaten curd over it and add appropriate seasoning.

SHAKE & BAKE! Works well for pork or chicken.

Take a cup of dry bread crumbs and add 2 tbsp parsley flakes, 1 tbsp dry basil, 2 tsp dry rosemary, 1 tsp sage, 1 tsp thyme and 1 tsp salt. Combine the herbs and crush well. Stir in the bread crumbs. Store in a tightly sealed container.

To use, put 1/4 cup of crumb mixture into a bag or onto a plate. Shake meat one piece at a time, or roll in crumbs.

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NO FAIL PESTO PASTA

Cooking cauliflower can be a little precarious considering it has worms at times. I often notice that cauliflower has a tendency to get soggy very easily. Could you give me a solution for the same?

You have to be very careful when you cook cauliflower. Firstly, buy cauliflowers when they are fresh and white. When you want to cook them, cut them into florets the size the recipe calls for and soak them in a large vessel of hot water with a pinch of salt. Then, drop them in a vessel of cold water to which a tiny pinch of potassium permanganate should be added. Let it soak for 20 minutes and then wash thoroughly.

Cauliflowers cook very soon and they taste even better when they are crunchy. To retain the crunchiness, steam them in very little water before using them in a dish. In case you are making a baked dish, just wash them properly before baking them as steaming is not necessary.

Many recipes call for pine nuts which are not easily available here.

What can be used as an effective substitute?

Walnuts are the best substitutes for pine nuts. Make sure you gently warm them before using them in a dish.

For the pesto sauce A heaped cup of parsley (substitute with coriander) ¼ cup pine nuts or hazel nuts (substitute with walnuts) roasted lightly 2 cloves garlic chopped 4 tbsp olive oil ¼ cup parmesan cheese ½ tsp salt ½ tsp pepper powder For the pasta 200 gms mushrooms ½ cup red capsicum ½ cup yellow capsicum 200 gms pasta of your choice (preferably fusilli) ¾ cup milk Prep: 15 mins 1. To make the pesto sauce, grind all the ingredients together, adding olive oil little by little 2. Boil the pasta, with a pinch of salt and some olive oil(boil such that the pasta is soft but not mushy or chewy).

3. Drain the water in a colander and run cold water over it and set aside.

4. Now, clean and dice the mushrooms and cook in a teaspoon of water and set aside.

Dice the capsicums.

5. In a wok, heat some oil and throw in the mushrooms and capsicums.

6. Before serving, add the pesto sauce and milk and mix well. Now pour the cooked pasta and mix gently.

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6

pack ‘em now!

Let’s face it, when it comes to food, kids are the hardest to please. If you think you can trick them into having the same meal more than once a week, think again!

Kids need variety, with good reason, of course. So long as the dish looks and tastes great, packed with oodles of nutrients, you are on the right track. Executive Chef Girish Kumar from The Courtyard

by Marriott, unleashes his kitchen secrets which you can make use of, while packing lunches for your little ones! In your busiest day, each of these recipes shouldn’t take more than half an hour of your time.

BANANA BREAD

2 to 3 Ripe bananas (depending on the size, mashed well) 50 gms Melted butter 80 gms Sugar 1 Egg (beaten) 1 tsp Vanilla essence 5 gms Baking soda 120 gms Refined flour A pinch of salt

1. Preheat the oven to 175 to 180° C. 2. With a wooden spoon, mix butter into the

mashed bananas in a large mixing bowl.

3. Throw in the sugar, egg, and vanilla. Add baking soda and salt and mix well.

4. Fold in the flour and mix gently.

5. Pour the mixture into a buttered small bread loaf pan.

6. Bake for 55 to 60 minutes. Cool on a rack.

Remove from pan and slice to serve.

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Add cinnamon for more flavour. To make it richer, add walnuts. Do not over mix the batter, as it would make the bread tough and rubbery.

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HAM & CHEESE RUMALI WRAP 2 nos Cooked ham slices 20 gms Cream cheese 20 gms Iceberg lettuce 20 gms Rumali roti (or thin chapathi) 10 gms Tomato (julienne) Salt and pepper to taste 1. Place the rumali roti or chapathi on a chopping board.

2. Smear cream cheese on the roti evenly.

3. Lay the ham slices, iceberg lettuce and tomato juliennes over the cream cheese on the flatbread.

4. Sprinkle salt and pepper.

5. Roll the wrap tight and cut in half and serve with tomato ketchup.

Instead of ham use grilled vegetables.

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PASTA IN CREAM SAUCE 50 gms Penne pasta 20 gms Butter 5 gms Garlic (finely chopped) 50 mls Fresh cream 20 gms Parmesan cheese Salt and pepper to taste

1. Boil water with salt and cook pasta for about 8 minutes.

2. Heat olive oil in a pan; add chopped garlic, cook until golden brown. Add fresh cream, butter salt and pepper.

3. Toss the pasta in the sauce and finish with grated parmesan cheese.

Add basil for more flavour.

Either blanched vegetable or chicken can be added to make it more wholesome.

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VEGETARIAN BURGER 10 ml Olive oil 10 gms Onion diced 5 gms Celery (diced) 10 gms Carrot (peeled and grated) 5 gms Leek (finely sliced) 10 gms Mushrooms (diced) 5 gms Garlic clove chopped 10 gms Grated parmesan 20 gms Fresh breadcrumbs 10 gms Mayonnaise 10 gms Cheddar (grated) 20 gms Dried breadcrumbs 10 gms Refined flour/maida 1 Egg Oil for frying Salt and pepper to taste For the Burger 1 Burger bun 5 gms Iceberg lettuce 3 nos Tomato slices 5 gms Mayonnaise

1. Heat the olive oil in a large non-stick pan and sauté the vegetables for 10 mins, until soft. Add the garlic and cook for a minute.

2. Spread the vegetables out on a plate and leave to cool.

3. Transfer the vegetables to a bowl and add 2 tablespoons of parmesan, fresh breadcrumbs, mayonnaise and cheddar and pepper to it.

4. Shape the mixture into patties.

5. Mix together the dried breadcrumbs and remaining parmesan on a large plate, along with salt and pepper.

6. In a separate plate, sprinkle the plain flour and season it with salt and pepper.

7. Beat the egg in a small bowl. Dust the patty in the seasoned flour, dip it in the egg and then roll it over the dried breadcrumbs.

8. Heat refined oil in a large non-stick pan and cook the patty for 1-2 minutes on each side, until golden brown.

9. Drain the patty with kitchen paper and serve warm stacked with buns, tomatoes and mayonnaise.

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CUT FRUITS IN STRAWBERRY YOGURT 20 gms Papaya dices 20 gms Pineapple dices 20 gms Black grapes 30 gms Banana dices 20 gms Apple dices 30 mls Strawberry crushes 20 mls Honey 100 mls Yoghurt 1. Mix all ingredients together and serve chilled.

You can add soaked oats to it to make it fiber rich.

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Instead of cucumber you could use ham or smoked salmon.

CUCUMBER, CREAM CHEESE SANDWICH IN SESAME BAGEL Sesame bagel-1 No Cream cheese -20 gms Cucumber slices-30 gms Salt and pepper to taste

1. Slice and toast bagel.

2. Spread cream cheese on both sides.

3. Top the sides with cucumber slices.

4. Sprinkle with salt and pepper.

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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 as such.

Mail in your queries to dharinialc@clubclass.in

Could you suggest a few alterations I can make with my eating habits to lower my cholesterol?

Research shows that garlic helps in cholesterol lowering. A pod of raw garlic early in the morning can be of so much value. Avoid sugar and refined carbohydrates which increase the triglycerides; triglycerides are known to increase LDL or VDL, both of which are termed as bad cholesterols that are responsible for blocking the arteries.

Also, try to reduce your intake of foods that are high in saturated fats.

I am a major sweet-tooth. Aside fruits, could you suggest a few healthy sweet alternatives?

Combine puffed rice and jaggery into a sweet. Make payasam or kheer out of millets like ragi, bajra and jowar. Also, dried figs and dates are other healthier sweet alternatives.

They are a rich source of protein, dietary fiber, vitamin B 1, B2, B3 and B5 along with vitamin A 1 and C.

Q

What according to you are healthy breakfast options?

Breakfast is an important meal of the day.

If one skips breakfast, there are high calorie snacks eaten before lunch, as at some point hunger takes over. Mixed grain porridge such as sattumavu made into dosai or porridge made out of oats is a good option; the porridge can be mixed with buttermilk.

Museli made from bajra, ragi, wheat and dry fruits makes for an excellent breakfast.

Idli, dokhla ,idiyappam and aapam are good probiotic options. You can have them with mint or coriander chutney instead of kurma or coconut chutney which is high in calorie.

SIMPLE VEGGIE STEW You can make a simple vegetable stew by boiling vegetables with salt, cinnamon, cloves and a green chilly. For a thick base, make a paste of whole wheat flour and milk.

Now, add the boiled vegetables to the base and simmer for a while; a healthy stew will be ready in no time! Make sure you eat a bowl of fresh fruits along with your breakfast.

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Could you suggest a few pre-work out and post-work out meals?

A pre-workout meal should be light.

Fruit or just a half cup of multigrain porridge or milk is sufficient.

Post-workout meal can be similar to breakfast or lunch as mentioned above depending on the time of workout. If it is between office hours then a fruit or buttermilk or lassi can be taken. What most people don’t realize is the fact that they lose only about 120 calories by walking an hour a day. Having pongal, chutney or vada can be more than three times the calories you expended in walking. It is not alright to eat foods that are high in fat after working out.

Q

How can I ensure that I get the right amount of carbs, protein, fats, vitamins and minerals in a day?

A balanced meal will provide the required nutrients for the day. Start your day with a beverage or milk. Every meal should contain a cereal, a protein, a fruit or a vegetable option.

Is low fat milk really a healthier option? Does it have the same nutritive elements as normal milk?

Low fat milk has less fat than the usual milk, but all the other nutrients should be intact. If one reduces the intake of junk foods one can go for toned milk. The milk fat from cheese, milk sweets, paneer, chocolates and ice creams add quick fat calories to the diet. If one has restricted quantities of the above mentioned products, it is advisable to have toned milk which is a healthier option.

I love rice and I need to have it at least once a day. What is the right quantity of rice to have in a day?

100 grams of uncooked rice and wheat are about 350 calories each.

The reason why wheat is considered a better option is only because it gives us the fibre which our body desires. Ideally, you shouldn’t take more than one to one and half cups of cooked rice. Rice should be had with plenty of vegetables.

YOUR IDEAL DIET: An ideal everyday diet should look like this Morning Breakfast Idli 2 Nos\ Dosa 2 Nos\ Mixed grain porridge 1 bowl \ Dhokla 4 Nos Fruit 1 Cup Milk\Tea\Coffee (less sugar/no sugar) Mid-Morning Butter milk\Tea\Coffee Lunch Rice 1 ½ Cups\Roti 3 Nos Vegetable 2 Cups (Green leafy vegetables, bean varieties, gourds) Dhal\Sambhar\Non vegetarian dishes ½ Cup Buttermilk 1 Cup or Curd ½ Cup Evening Milk\Coffee\Tea Dinner The same as lunch. À LA CARTE • NOVEMBER 2011 27

Food & Wellness

A Citric

WONDER

People here always say “lemony skin” (in their own vernacular terms) - a metaphor to appreciate good complexion. When you are walking through a market and you see heaps of these greenish-yellow orbs strewn around you, it feels like you are treading by a newfound path of freshness. The radiating brightness of a lemon is unfathomable and so are its healing powers.

asking a multit Lemon, rks like a o fruit, w n it comes whe . charm and hair to skin

These fruits also have a great effect when used externally. To take that cloudiness off your face, our grannies used to quickly squeeze a ball of lemon into some besan; you wear a mask out of it and within a few minutes, your face screams incandescence. We live in a world of suntan lotions and “pearly” white creams, but an easier and cheaper alternative would be to just slice a lemon into two and rub them on your skin; less evasive as you don’t have to confuse yourself in all that SPF madness.

Drinking lukewarm water with a dash of lemon juice every day is known to flush out the toxins, leaving you glowing and healthy from within.

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Discover how lemon can give your hair that sheen and volume, keep your feet supple, weaken skin discolouration and make you look eternally fresh.

A Natural Conditioner 1 lemon

1 cup lukewarm water

1 egg

Apply gently to hair and scalp and leave it on for 15 minutes before you rinse and shampoo.

Dandruff Combatant few tablespoons lemon juice

Allayer of Discoloured Joints

warm olive oil

lemon halves

Place each half on either of your elbows for over 10 minutes.

Apply the same method to other discoloured joints.

1/2 lemon

Apply over dead skin, blemishes and dark spots. Do this for at least twice a week.

For blackened elbows

Exfoliator of Dead Skin

Mani-pedi friendly

Apply gently to hair and scalp and leave it on for 10 minutes before you rinse and shampoo.

A pinch of granulated sugar

For whiter and healthier looking nails

lemon juice baking soda Soak your feet in this for 15-20 minutes for softer and smoother feet.

1 cup lemon juice

2 tablespoon olive oil

1/4 cup milk

Lemon juice has a tendency to reduce wrinkles and magically erase blemishes. Remember to apply a bit of olive oil to your face before rinsing off the lemon to see better results.

A tub of water

Why not try these!

There is more to lemon than bidding goodbye to winter dryness. Its completely natural beautifying agents have been counted upon for many years now by people from all over the world.

LEMON SOAP 1 lb olive oil soap 3 ounces of lemon oil/juice 2 tbsp fresh lemon zest Grate the olive oil soap. Double boil the grated soap till it melts. Pour the ounces of lemon essential oil into the melted soap and mix well with a spatula. Now, throw in the fresh lemon zest. Stir the mixture well till the oil has been absorbed and distributed evenly. Pour this mixture into soap moulds and tap the moulds gently so that the bubbles rise to the top. Allow the soap to harden in their moulds. Once hard,flip the moulds over, so that the soaps will pop out.

LEMON SUGAR HAND AND FOOT SCRUB ½ cup granulated sugar (raw or brown sugar) 2 tbsp almond oil (or apricot, olive, jojoba oil) Juice of half a lemon In a large bowl, combine all the ingredients and massage mixture on problematic areas. You can add a few drops of lavender, mint or rosemary oil to invigorate and refresh the skin. Rinse off with warm water, then slather on your favourite lotion for extra moisture.

ACNE FADING LEMON YOGHURT MASK 2 tbsp honey 4 tsp lemon juice 3 tsp plain Greek yoghurt (normal curd can be used) Combine all the ingredients and apply the mask on your clean, dry skin (enough to coat your face) and let it set for 15 minutes. Gently wash off the mask with warm water and pat dry.

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CITRUS FRUIT MASK 1 tbsp honey 2 tbsp orange juice 3 tbsp lemon juice 1 tbsp apple puree Combine all the ingredients together and apply this pack and keep for 20 minutes. Then wash off with a warm washcloth. This mask is suitable for all skin types.

What’s in Store?

On the Shelf Find out what’s hitting the shelf this month!

What: 7 new tea flavours From: Brooke Bond Taj Mahal

Leading Tea Company Taj Mahal has launched 7 new exciting and refreshing flavours made especially to suit the Indian palate. The flavours include lemon- black, ginger- black, masalablack with clove and cardamom, cardamomblack tea, English breakfast- full bodied black tea blend and Earl Grey- black tea with bergamot orange fruit extract and Darjeeling long leaf blend tea.

On the Wallet: Rs.35 for a pack of 10 teabags and Rs.80 for a pack of 25 teabags.

What:10 range of snacks and savouries From: MTR Foods

MTR Foods enters the snacks market with 10 varieties of savouries. Popular South-Indian anytime grabs like chakli, nippattu, kharaboondi, sev, ompudi, cornflakes mixture, kodubale and avalakki are now available at all leading outlets.

On the Wallet: Available in small packs for Rs.10

The drink provides stamina and also helps in weight loss.

SAFAL PEACH JAM

WITH REAL FRUIT From: Mother Dairy

Mother Dairy launches peach jam for the health-conscious and promises no artificial colour or preservatives. The jam is available at all leading outlets.

On the Wallet: Rs.125/480gms

À LA CARTE • NOVEMBER 2011 31

DINE

LIKE THE IRISH Those who care to embark on a sensory adventure to discover a new frontier of taste, why not try pairing food and whisky. Marcus A Clay gives a few tips to help you along…

32 Supplement of CLUB CLASS À LA CARTE • NOVEMBER 2011

Talk about food pairing and one would think of wine. But interestingly, whiskies and wines have a few similarities, most importantly, both have very complex and varied characteristics.

Much like wines, different whiskies match different foods. However, the versatility of whisky means there is a whisky for every course of meal.

If you are a newbie to whisky-food pairing, it’s useful to know that arriving at the right match of whisky and food is often a personal preference. So, before you get down to understanding the characteristics of the whisky or the food, you must understand yourself. Take some time to learn your own palate which whiskies you like and which ones you don’t.

WHISKY AND CHOCOLATE ARE QUITE OBVIOUSLY A GREAT COMBINATION. A WONDERFUL CHEMISTRY OCCURS WHEN YOU COMBINE WHISKEY WITH DELECTABLE CHOCOLATE.

WITH CHEESE

Cheese is about the easiest to pair with whisky in terms of the ease of execution.

Since no cooking is involved, cheese can be easily served at any event. And when it comes to pairing, you can try endless combinations. The best place to start is with the mild, delicately-flavoured cheese like a soft goat’s cheese. You can later move on to the harder cheeses like the pungent mature cheddars. It’s best to leave the blue cheese for much later.

Smoky, spicy whiskies go best with a strong cheese and a salty cracker. The sweet whiskies pair well with a softer cheese like Camembert. But if it is blue cheese you have, pair it with a peaty whisky like Lagavulin and Lanark Blue.

Chocolate too, like whisky, comes in a range of interesting varieties and flavours. When it comes to pairing chocolate with whisky, it’s safe to go with dark chocolate since it goes well with many whiskies. Chocolate with high levels of cocoa work well with peaty Scotches. Whiskies that are aged in sherry casks and are full-bodied and rich are an excellent combination with dark chocolate and ginger biscuits or dark chocolate brownies.

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START WITH THE LIGHT FLAVORED WHISKIES AND BLANDER FOODS AND GRADUATE TO STRONGER, MORE FULL-BODIED FLAVORS AS YOU PROGRESS AND GAIN EXPERIENCE.

EXPERIMENTATION IS KEY

Many of the best pairings are found merely by trial and error. Get to experience the undertones of the beverage and each individual ingredient of the food as you go along. Getting it right all the time shouldn’t be your aim. It’s more about the journey to perfection that should be enjoyed. Starting out, stick to simple foods, savoring each moment and sooner or later, you would have arrived at perfection, and you wouldn’t even have realized it.

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EXPERIENCE THE FLAVOURS THAT ARE CHARACTERISTIC OF THE WHISKY YOU’VE CHOSEN. Most whiskies are strong flavored and can easily overpower food. So, water down the drink a wee bit before getting started. Read about them and understand the specific characteristics of the whisky you’re enjoying. The most usual flavours are apple, pear, vanilla, spice, malt, toffees and smokiness.

When pairing foods with whisky, what you’re looking for are foods that do not irritate the palate. It’s not about the food alone, or just the whisky, but rather the coming together of the flavours as they complement each other. If you have a subtle flavoured whisky, you should look for rich, flavoursome food. But if you have a richflavoured whisky like the Glenfiddich, a 15 year old single malt, pair it with food that is subtle.

WHEN PAIRED WITH THE

INDIAN PALATE

Spicy Indian dishes pose a challenge when combined with whisky. But the secret to making a good match is to reduce the strength of the whisky to compensate for the amount of spice in the food. Chicken Tikka is a great match for blended whisky that is over 20 years old.

The younger - 10-15 year old whiskies – go splendidly with fritters and onion salad. Scotch whiskies complement south Indian dishes. While single malt Scotches go well with spiced fish or chicken. A flavoursome light whisky and peppered prawns are a match made in heaven.

WITH NUTS AND DRIED FRUIT

Nuts and whiskies are the thickest of buddies. When you’re pairing dried fruit and whisky, there’s not much chance you would go wrong; just follow your taste buds. A fine example would be Johnny Walker Gold Label which is a very smooth whisky which goes well with Marcona almonds, seasoned with sea salt.

A simple rule of thumb is keep almonds for the younger whiskies, toasted hazelnuts for the older ones and walnuts for the very aged.

Supplement of CLUB CLASS À LA CARTE • NOVEMBER 2011 35

Restaurant Rounding

Potpourri of Big Flavours

Photography: Rajsekar Balan

By Vijetha Rangabashyam

Burgundy’s: A bowl of flavoursome oddments from around the world.

The idea of going to a multi-cuisine restaurant is always exciting. The sheer diversity of flavours from different parts of the world is a well-received concept, at least in India. The fusion cuisine trend caught on very quickly here in Chennai for obvious reasons. When a family decides to dine out and they are not able to unanimously take a call on what cuisine they are in the mood for, multi cuisine is the instant answer. Also, most of them come with an effusive spread of buffet where people tend to believe that they get variety and value for money.

Having said that, a person can eat only so much and if you ask a true foodie, he would like his meal for the hour to be one of a kind and not a confusion of flavours.

36 À LA CARTE • NOVEMBER 2011

With most multi cuisine ventures, you are overawed by the menu and with a snap of a finger, you are done eating with no lingering sense of taste. However, the approach seems to be a lot different at Burgundy’s, the chic fusion food spot at Somerset Greenways, MRC Nagar. The menu is highly organized and so is the buffet, making ordering less cumbersome. The people behind Burgundy’s are not novices to the industry; Vipin Sachdev and Chef Willi have done their bits when it comes to Italian and Greek food, with Tuscana Pizzeria, ‘Kryptos by Willi’ and the recently launched ‘Tuscana on Chamiers

by Willi’. So, the expectation of Burgundy’s is already set in stone.

The restaurant is sprawling, with shades of deep wood, beige and cream filling the air. With high ceiling and large limpid windows, through which you get a flash of the fresh garden and

With its prolific salad counter, Burgundy’s reaffirms the fitness quotient within you.

the weather, the ambience definitely prepares you for a meal, as it should.

Aside flat screens and chatty fellow diners, you can watch the work in progress through the spread-out open kitchen. It’s nice to look at the people cooking for you and it’s nicer for them to scale your response – the reciprocity is encouraging for both the parties.

The flow of the buffet is straightforward, touching upon Indian, Chinese, Thai, Italian and Mexican food. With the city becoming avidly health conscious, the misconstrued notion of good taste being synonymous to oodles of butter and high calorie food is waning and Burgundy’s, with its prolific salad counter reaffirms the fitness quotient within you. Of the ten salads, the ones that made it to the table and were well appreciated was the raw papaya salad, stacked into a miniature tower of papaya noodles, the roasted mushroom salad, juicy mushrooms tempered in olive oil and herbs and the prawn and papaya salad, the papaya essence perfectly complementing the voluptuous prawns.

To go with your bread basket and crispy crackers, there was a counter filled with assorted cheeses and a variety of dips like hummus, baba ghanoush, tzatziki and guacamole, though the guacamole was a little too runny when compared to how it ideally should be.

À LA CARTE • NOVEMBER 2011 37

The spread soon moved into good old Indian food, swaggering local south and north Indian delicacies. If you want to get reacquainted with your roots, nothing like indulging in one of those dishes which often reminds us of home cooked food. However, we decided to take the Southeast Asian detour, and tried the Thai vegetable green curry served with steaming rice - succulent pieces of tofu soaked in a curry which was a seamless amalgam of the sharpness from the galangal and the sweetness from the coconut milk.

While the a la carte menu is slathered with many dishes, it is still short and sweet considering the dishes have been laid out differently to make the process of ordering easier. For instance, the entire chunk of both vegetarian and non-vegetarian soups, starters and salads

are clubbed together instead of the old school style of demarcating the dishes individually. For the pizza lovers, there are about ten different pizzas to choose from – 12 inches wide and thinner than a nanometer, says the menu and a slice of ticked chicken pizza, is a true testament to that phrase.

From the “main affair” the Cannelloni of Roasted Pumpkin – perfectly cooked logs of cannelloni stuffed with grated pumpkin on a bed of mushroom ragu garnished with parmesan cheese and chicken breast stuffed with ricotta – tender chicken breast with all that goodness from parsley and garlic served with sautéed potatoes and parmesan crusted asparagus were standout dishes.

The menu also has a pan Indian facet to it, bearing dishes reminiscent of the tandoor and south Indian palates. For dessert, we had miniature bowls of white chocolate bread pudding, strawberry mousse and coffee mousseline. Of the army of Indian sweets and other desserts, these were the only three that soldiered their way to us.

The food in Burgundy’s might seem exotic, and perhaps it is, but the underlying philosophy here is to keep it simple and there is nothing more delicious than simple food.

The Deal

Burgundy’s 94 Sathyadev Avenue, MRC Nagar.

49001000 www.burgundyrestaurants.in Atmosphere: Spacious, bright and shiny!

The Meal

Buffet: Lunch - 750, Dinner - 975, Sunday Brunch - 1250 (per person) A la Carte: Dinner for two between Rs 2500 and 3000 38 À LA CARTE • NOVEMBER 2011

In the Know

Kiddie Indulgence

They are bright, full of colours and cheerful!

From Disney to cartoon characters and animals,you have it all on plates, aprons, spoons and bowls. Try these uber cute products for your kids.

Eating wouldn’t be a hassle anymore for your kid s with th e se adorable trays.

1 2

1. Everyday Tray

This bright orange tray is filled with cute animal prints and comes with two different compartments and a spoon.

2. Fruit Bowls

Fresh fruits and boiled vegetables would suddenly look appealing to your kids in these colourful bowls which come in different sizes and shapes.

3. Multi Lunchie Bag

Pack interesting lunch in these attractive cloth bags which are easily washable.

3

There is ample space to store big lunc a couple of h boxes and a water b ottle.

4. Crochet Water Bottle Pouch

This crochet water bottle pouch is tailored into animals and vegetables and can be slung around the shoulder with ease. No more lugging around heavy water bottles!

4

5. Lunch Pot

Available in three colours, the Lunch Pot is microwavefriendly and is nestled together in a convenient strap. The containers help maintain the temperature of the food, be it cold or hot.

5

À LA CARTE • NOVEMBER 2011 39

Foodie of the month Eat Right, Follow A Diet Chart And Workout.

But Don’t Be On A Very Strict Diet And Deny Yourself From Good Food.

PRIYAMANI

She has worked with veteran directors like Mani Ratnam, Bharathiraja, Ram Gopal Varma and Ameer, and has acted in all four South-Indian languages.

National Award winner Priyamani is still remembered for her wondrous performance as Muthazaghu in Paruthiveeran.

Priyamani who is a complete foodie talks to Anitha Ramachandran about her favourite cuisine, restaurants, fitness routine and more.

Cuisine I love

A travel and food experience

Chinese! I like the Chinese food we get in India; it’s always packed with flavours.I also have a fetish for desserts.

I remember my mom baking sponge cakes when I was a kid. I’m also fond of tiramisu, white forest cake and marble cheesecake.

As a family, we used to drive down to my aunt’s place in Palakkad when I was a kid. It was a good 4-5 hour drive and my mom used to pack loaves of bread and cutlets in a hot case. We used to have them on our way there and it brings back great memories. Not to forget, the potato wafers we used to munch on our way to Kerala!

An awesome food experience

(Smiles) I was recently in Pattaya and went to this amazing restaurant where they had a big cooking pot on our table and our chicken steaks were being cooked right in front of us. The prawns, tofu, dumplings and the broth were really tasty. It was very clean and fat-free.

The chef in me

I don’t cook at all. I’m good only at the eating part. (Grins) My mom makes

Yummy Vaangi Bath and Theeyal.

Actually, even sambar or rasam made at home has its special taste, doesn’t it?

A bad food experience

For a Kannada film, we were shooting at Kukke Subramanya temple near Mangalore. Being a temple town we were served only South-Indian meals which I’m not really fond of. Having no choice, I had to survive on rock hard Chapattis for the whole schedule.

My fitness plan

I’m not too much into fitness and heavy workouts. I started doing Yoga recently and I do the usual cardio exercises at the gym. I don’t deprive myself of any tasty food! Lastly, be cheerful and happy!

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Being a palakkad iyer, my favourite dish is Olan, basically a kerala dish.

Blended with coconut milk and pumpkin, this is one tasty dish I can binge on 24×7!

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Cheffy Talk

Behind the success of every restaurant, there is an organized kitchen, behind an organized kitchen, there is a chef who thrives on perfection. Vijetha Rangabashyam caught up with Chef Rajesh Radhakrishnan from The Park, Chennai, and talked about his style of cooking, Chennai’s ever evolving dining scene and more.

Where do you think the food scene in Chennai is headed?

The food scene in Chennai is evolving really fast especially since the last five years.

The availability of various ingredients whether local or international, has improved due to the boom in the retail sector. The people in Chennai have definitely become very adventurous and knowledgeable about food and cuisine in general. The hotels in Chennai will be competing against each other to get the best of global cuisine to the city and there will be a lot of stand-alone restaurants opening up. The broad range of MNCs setting shops in Chennai will drive a lot of demand for great variety of food- both local as well as international.

How would you describe Chennai’s style of dining and their preference of food?

Chennai’s style of dining is a unique blend of traditional and contemporary. I personally feel that the city likes bold flavours in their food.

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Do you believe in altering cuisines to suit the Indian audience? Or is maintaining authenticity important to you?

I do not believe in altering authentic dishes to cater to Indian audience. The Indian palette is mature enough to appreciate authenticity.

But food is such a subjective topic - I have no qualms about customizing it a bit for a customer.

I think a paying customer has every right to say add olives or avoid chili but on the menu, I would definitely maintain authenticity.

What do you like the most about 601 menu?

601 has been a platform that has allowed me and the team to bring in the best of global cuisine like Sous Vide and Organic to Chennai’s dining scene. The menu is very edgy and has the best of world cuisine. More importantly, it’s a family restaurant and has something for everyone.

What’s in store for you!

A few cooking tips you would like to give our readers.

Use of nonstick cookware can reduce the oil usage by almost 30 %. You need mush lesser oil in the pan to sauté or cook your food. While using delicate herbs like basil, dill, thyme etc. always add towards the end of cooking process to get the maximum flavour.

Your favourite “travel-food” experience?

One of my most favourite meals was tortellini with goat’s milk robiola, in a restaurant in Abruzzo region in Italy called Il RitrovoD’Abruzzo. Recently, I had the chance to be a part of a nine course tasting menu at Per Se by Thomas Keller in New York; it was spectacular.

A memorable kitchen anecdote you would like to share with us.

Once one of our German guests was so impressed with the Biriyani in 601,we were forced to share the recipe with her. After a month I learnt that she burnt her tongue experimenting with the recipe! My chef had accidently typed an extra zero on the weight of Chilli powder in the recipe.

What is the trademark of your cooking style?

‘Flavours’ – I like working with ingredients that have bold flavours. Taste is very crucial for me and I could compromise on presentation but the flavours and taste are of paramount importance to me. I like trying out new ingredients and constantly innovating.

What would you advice novice cooks who want to become chefs?

Be patient and learn the basics well. In today’s fast paced world, instant gratification is sometimes the goal. I would say you have to enjoy the journey as much as the destination. The initial years are very difficult and not glamorous at all. You need to have absolute passion for food and the art of cooking if you want to get somewhere big.

Tell us all about cake mixing.

Cake mixing! You need to macerate the fruits for the Christmas cakes and pies for a minimum of 3 months. We mix about 300 kgs of dry fruits and produce close to 1000 kgs of plum cakes, puddings and pies for the season. À LA CARTE • NOVEMBER 2011 43

I am a total seafood lover. So here is a favourite recipe of John Dory fish. You could make it with any boneless white fish fillet.

JOHN DORY ‘EN PAPILLOTE’ (in paper) Parchment baked fish, braised vegetables and broccoli 180 gms John Dory Fillet 60 gms Carrot 60 gms Zucchini 70 gms Orange 60 gms Sweet peppers 80 gms Broccoli 10 ml Olive oil 5 gms Salt 3 gms Crushed peppercorns 3 Sliced garlic 1 gm Chopped dill leaves

There is absolutely no substitute for fresh and locally produced ingredients. If it is grown organically and in a sustainable way, nothing like it!

44 À LA CARTE • NOVEMBER 2011

1. Marinate the John Dory fish fillet with olive oil, dill, salt and pepper. Keep aside in the refrigerator.

2. Peel and cut the carrots into 3 mm thick slices. Cut zucchini and oranges into similar slices.Cut sweet pepper into triangles and broccoli into small florets.

3. Boil the carrots and broccoli till it is cooked but still crunchy. Reserve the broccoli to be served as an accompaniment.

4. Season the zucchini and sweet peppers with salt and pepper and olive oil. Grill both on a hot non-stick pan.

5. Preheat the oven to 170 C. 6. To bake the fish, in a 12 by 12 inch parchment paper, arrange the zucchini and carrot slices and place the marinated fish on top. Arrange the orange slices, peppers, thyme sprigs and sliced garlic over the fish. Pull up the loose ends of the paper and tie it up with a thread to form a completely sealed pouch.

7. Place the parchment wrapped fish on a tray with a thin layer of water (so the paper does not burn at the base). Bake in the hot oven for about 20 minutes, till fish is cooked.Reheat the broccoli and serve with the baked fish.

Serves: 1

Gourmet’s Safari

È squisito!

Italians have a red-hot passion for the greater things in life and that’s only fitting for the land of Ferrari and food movement that appreciates local produce.

Fashion mongers from around the world head to Milan, history enthusiasts dwell in Rome’s glorious past, however, for connoisseurs of food, planning an Italian itinerary is a harder process than they might think. Should one take the northern route in search of the famous Turin white truffles and cheese fondues and Venice’s soft crab and black rice?

Or just camp in the south to savour the piquant style of cooking which is dominated by tomatoes, peppers and garlic?

Flanked by the snow-capped Alps on one side, dotted by cobbled alleys, city boulevards and beautiful baroque buildings and piazzas everywhere, Italy is illustrious not just in terms of its history and architecture, but has a pedigree which runs back to centuries when it comes to food. We think no further than pizzas and pastas when it comes to Italy but there is so much more to food in this land that believes in slow food movement which celebrates the local produce.

Campania

Some of the world famous dishes from Italy are from this region; think pizzas and spaghetti. Campania is popular for farmhouse cheeses like mozzarella and Marzano plum tomatoes. The classic pizzas are prepared under the dome shaped wooden ovens and pasta is always served al dente. Naples is the lifeline of Campania and has some of the best restaurants in the country.

For delicious marinara pizzas topped with tomatoes, garlic and basil, dine at L’Europeo. If you are adventurous when it comes to food, the Neapolitan street food scene is an absolute gold mine, which conjures up delectable dishes like arancini (fried rice balls) and calzones (fried pizza stuffed with ham and vegetables). To indulge in a few vegetarian delicacies, dine at La Caveja in Northern Naples. From pancotto (bread with cooked greens) to broken candle pasta cooked in fatback and pecorino, the menu is a combination of veritable flavours. À LA CARTE • NOVEMBER 2011 45

Emilia Romagna

This region is celebrated for its cured pork products like prosciutto, coppa, culatello, pancetta and mortadella. Also, handcrafted pastas such as tagliatelle, tagliolini, and tortellini hail from Emilia Romagna. The popular parmesan cheese and balsamic vinegar originate from this area, and shelf varieties that we find in most supermarkets today would definitely take a beating in comparison to these.

Situated right outside Parma, Osteria da Ivan serves regional classics such as culatello and rustic salami, tosone, and tortelli filled with greens.

46 À LA CARTE • NOVEMBER 2011

Veneto

Unlike other regions of Italy, the approach to cooking in Tuscany is very Spartan. The seafood caught from the Venetian waters is supposed to be the sweetest. The Rialto Market is a gathering of fishermen and cooks who have been there for nearly a millennium. From shelled crabs to live grey shrimps and fresh heaps of vegetables like wild mushrooms and white peaches, this market boasts of a range of fresh produce.

After strolling through the market, break at Vini da Pinto, a wine and snack bar for cichetti, a Venetian variant of tapas. For dinner, stop at Al Covo for authentic Venetian dishes and desserts.

Tuscany

Tuscany is synonymous to home-style cooking. Steaks are served without sauce and soups are preferred to pasta.

Plenty of extra virgin olive oil defines dressing of any kind. The predominant cheese available here is Pecorino, a sheep’s milk cheese. For wine lovers, there is a variety of wines to choose from including Brunello di Montalcino, Chianti Classico, Bolgheri, and Carmignano.

Cibrèo and the Trattoria are the most expensive restaurants in Florence, which serves rustic Italian meals flavoured with loads of garlic, spicy chili and peppers. À LA CARTE • NOVEMBER 2011 47

Sicily

Being the intersection of the Mediterranean, Sicily is a land of exotic ingredients like cinnamon, saffron, capers, almonds, blood oranges, lemons, citron and oregano. To get an authentic taste of Italy, pay a visit to the local markets such as Palermo and Vucceria. The street food scene in Palermo is wild. Watch out for panella, a sandwich made of roasted chickpea flour and also boiled octopus with a dash of lemon.

If you are headed toward the eastern coast, the market in Cantania has the best of seafood including swordfish, silver-blue sardines, shelled shrimps and luscious tuna. The western coast of Sicily is festooned with flamingos and windmills. The island has some of the best vineyards which have revolutionized the Sicilian wine scene among the tourists; they stay in the estates, learn a thing or two about gardening and cheese making.

48 À LA CARTE • NOVEMBER 2011

Piedmont

A home to the priceless white truffle, Piedmont is one of the most graceful culinary destinations of Italy. The white truffle tastes best when sprinkled over pasta, risotto and raw meat. Chocolates and pastries, including gianduja, a chocolate-hazelnut paste from grand Torino and other regional specialties like agnolotti egg pasta are very well received here.

For a taste of the world’s best gelato, head towards Grom which serves flavours of Venezuelan chocolate, Arabian coffee and Sicilian pistachios.

Puglia

Everything from bread to seafood and vegetables is drizzled with extra virgin olive oil in Puglia.

Cavatelli and orecchietteare are the main pastas found here. All breads are baked in wood fire ovens and Puglia produces some of the finest wines like Primitivo and Nero di Troia. Orsara di Puglia, a small medieval village has become a culinary epicenter because of Peppe Zullo, whose culinary school, restaurant and vineyard focus on promoting the local cuisine.

To get a whiff of the local flavours, one must visit Taverna Li Jalantuumene, which serves the finest of food. Further down the coast, a restaurant by the name Fornello da Ricci has the reputation of providing an exquisite dining experience with its rustic ambience and menu. Some of the best dishes include ricotta gnocchi and handmade pasta in eggplant and mint sauce. À LA CARTE • NOVEMBER 2011 49

Listings

Info at your fingertips

58

Tandoori Murgh

61

Fettucine Alfredo

North West Frontier

Italian

59

Chicken Satay

Thai

Hungry for Ravioli? Here’s where to find it P 51 Planning a birthday bash? Choose from a comprehensive list of bakers across the city Desserts, Bakers and Ice Cream P 55

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

50 Supplement of CLUB CLASS À LA CARTE • NOVEMBER 2011

This month’s pick Ravioli

In Italy, the term “ravioli” is derived from a word meaning “to stuff.” The fillings for ravioli are limited only by the imagination, as are the sauces which can complement it.

Tuscana Pizzeria 89 Chamiers Road, Alwarpet, diagonally opp.

Park Sheraton, Nandanam 45000008 Nungambakkam 45038001

Ravioli is a traditional Italian pasta dish made by stuffing rounds or squares of pasta dough with a filling, creating a sort of pasta “pillow.” Within Italy, depending on where you travel, you can have meat ravioli, ravioli ricotta, seafood ravioli, and versions stuffed with a variety of vegetables including spinach, squash, and seasonal mushrooms.

Typically, they are boiled and served with rich and creamy sauce.

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

42601234, 66246178

Rhapsody Courtyard Marriott 564 Anna Salai,Teynampet.

66764000, 66764488 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

Casa Piccola 7, Kader Nawaz Khan Road, Nungambakkam 64500500 The Pasta Bar Veneto Alsa Mall, Montieth Road, Egmore.

42145534, 9176720064 Mash T54 B 1St Floor, Elliots Beach Road, Besant Nagar.

45511555, 9962003300,

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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 • NOVEMBER 2011

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 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 Perambur 43529997 Tambaram 42034949 Hotel Saravana Bhavan Spencer Plaza, 769 Mount Road, Anna Salai 28495577 À LA CARTE • NOVEMBER 2011 53

Food Chains Egmore 28192055 R.K Salai 28115977 Mylapore 24611177 Purasawalkam 26616699 Anna Nagar 26269721 Ashok Nagar 24892466 KK Nagar 24745577 T Nagar 24345577 Vadapalani 24817866 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

KFC Spencer Plaza, 769 Mount Road, Anna Salai 45514447 T. Nagar 43042222 Taramani 42666061 Nungambakkam 43562222 Anna Nagar 42612222 Subway Spencer Plaza, 769 Mount Road, Anna Salai 64616883 Mylapore 45600600 Anna Nagar 28111177 Besant Nagar 64616889 Express Avenue 28464646 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 Perambur 25518888 Adyar 24424444 Tidel Park 22540221 Velachery 22431777

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

54

À LA CARTE • NOVEMBER 2011

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 • NOVEMBER 2011 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 • NOVEMBER 2011

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 • NOVEMBER 2011 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 • NOVEMBER 2011

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 • NOVEMBER 2011 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 • NOVEMBER 2011

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

42601234, 66246178 Casa Piccola 7, Kader Nawaz Khan Road, Nungambakkam 64500500

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

42115253 The Upper Deck Taj Fisherman’s Cove Covelong Beach, Kancheepuram.

67413333

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 • NOVEMBER 2011 61

Mediterranean · Sweets · Coffee Pubs Café Coffee Day Montieth Road, Egmore 28546981 Kilpauk 42175621 Ispahani Centre Nungambakkam 64627082, 43577231 Amethyst Whites Rd, Royapettah Entrance next to Corporation Bank 4599 1630 Anokhi 106 Chamiers Road, Opposite Oryza 24311495

Rava Khoya Laddoo The Crown The Residency Towers Sir Thyagaraja Road, T Nagar.

28156363 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 Mylapore 28112827 Nanganallur 9789062861 Purusawalkam 26616667 West Mambalam 9789062860

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

Coffee Pubs

Mocha Mojo 72 1st Avenue, IndraNagar 42337024, 42337025

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 High on Caffeine Mitsubishi Showroom, LB Road, Adyar.

42116482, 9003034049

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

62

À LA CARTE • NOVEMBER 2011

Coffee Pubs · 24 Hour Dining · Seafood Café tapas 47B Ground Floor, Ramana Nursing Home Complex Velachery Main Road, Velachery.

42325165 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

Verandah Taj Connemara 2 Binny Road, Anna Salai.

66000000 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

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

66313131 Anise Taj Coromandel 37 MG Road, Nungambakkam.

66002827 Rainbow The Raintree Hotel 120 St Mary’s Road, Alwarpet.

42252525

Cappuccino À LA CARTE • NOVEMBER 2011 63

Multicuisine · Health Food · Arabian Burgundy’s Somerset Greenways Serviced Residence 94 Satyadev Avenue, MRC Nagar.

49001000

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

64508427 Mahamudra 117 Luz Church Road, Mylapore.

43535555

Mixed Vegetable Broth Kayal Le Royal Meridien 1 GST Road, St Thomas Mount.

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

22344747

Multicuisine

Rain Forest Gandhi Nagar 1st Main Road, Adyar.

42187777 Duchess 35, T.T. Krishnamachari Road, Alwarpet.

24996762 Cream Centre 55 2nd Main Road, RA Puram 42815777 Nungambakkam 43561777

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

28476063 Five Senses Oyster, No. 9, Khader Nawaz Khan Road, Nungambakkam.

30062010 Drizzle No. 1, Sultan Ahmed Street, Neelankarai, ECR. 32219966 Dewberry’s The Resto-Café 6/29 Rajasekaren Street, Dr. Radhakrishnan Salai, Mylapore 28473439 Fusion 9 2nd Floor, Aruna Centre, 145 Sterling Road, Nungambakkam 42664299

Escapade 361 Shakti Garden Road, Okyampettai, Thoraipakkam.

9884051456

Arabian 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

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

64

À LA CARTE • NOVEMBER 2011