B CELEDIE
FOO AM
JAY VI RA
DECEMBER
CONTENTS 17 Christmas Recipes
Dishes to make your Christmas all the merrier
28 Come all ye faithful
A complete Christmas meal from the kitchens of The Hyatt Regency
2 • À LA CARTE • DECEMBER 2012
SHAKEN & STIRRED 5 Season Spirits
White rum concoctions that keep you in high spirits
EXPERT ON THE BLOCK 24 The Shore of Success
The story of Radisson Blu Temple Bay and its GM Shabin Sarvotham
KITCHEN FRINGES 16 Baking Essentials
Page 14
À la Carte Managing Director Sujit Kumar
All you need for a perfect cake
Editor-in-Chief Bina Sujit
IN THE KNOW 10 Ask Dharini
Senior Features Writers Chandini. K Sruthi Radhakrishnan
This nutrition expert solves all the diet and nutrition riddles which have been hogging your mind. Embrace them for a healthier living
Design Team Rifah Aiysha Francis Augustine Anto M Vijay Columnists Sabita Radhakrishna Dharini Krishnan
14 Ask Sabita
Marketing Chennai Daniel Benjamin Paneer Selvam Sooraj Muraleedharan
This culinary wizard answers all your queries on food and cooking. Now say goodbye to kitchen angst!
RESTAURANT ROUNDING 38 Baywatch
By the Bay’s intense Arabian flavours are not for everyone
40 Beyond
Imagination Beyond Indus has an amalgam of frontier flavours
Page 16 CELEB FOODIE 40 Jayam Ravi
Jayam Ravi shares his food secrets
GOURMET SAFARI 42 Singapore on
a Plate
The Merlion city is an adventure for your tastebuds
Mumbai Kiran N. Murthy Frino Paul Delhi Pawan Kumar For advertising contact Options Media Pvt Ltd 3, Ritechoice VaralakshmiApts. 15/4, H.D. Raja Street, Alwarpet, Chennai- 18. +91 44 24352581/ 42112582/45000010 sales@optionsmedia.co.in
Unsolicited material may not be returned. The opinions of writers are theirs, not ours. We are not responsible for incorrect listings and information. While we do all we can to ensure correctness, readers are advised to re-check with establishments. No part of this publication should be reproduced without our written permission. The different trademarks published in this issue belong to their respective owners.Jalebi
À LA CARTE • DECEMBER 2012 • 3
Out & About
Mark your dates
The best of Chennai this month. If it’s out there, we’ll find it...
Christmas and New Year Mayhem!
Where: Courtyard by Marriott
A Christmas Eve buffet at Paprika with a live DJ, Christmas Day brunch at Paprika with a live band, a Grand Dessert buffet at Paprika with over 50 whopping variety of desserts, a final countdown with DJ nights every night at Rhapsody — all this and much more await you at Courtyard Chennai this Christmas and New Year season. On dates 24, 25 and 31 December. For more information call 6676 4000
X’mas Eve and X’mas Day Where: Main Street by Residency towers
Bring it in with a touch of tradition. Experience the magic of Christmas and usher in the festive mood with an impressive family-style dinner buffet and make it a memorable feast for the entire family. There is also entertainment with English classics and melodies being sung live at the restaurant with Santa Claus giving away gifts to children. Xmas Eve offer is for dinner (spirits included) and Xmas Day offer for Lunch & Dinner (spirits included). For your information call 39922666
At the waters
Where: Upper Deck by Vivanta by TajFisherman’s cove
Soak in a stunning view of the Bay of Bengal in a rustic setting amidst a refreshing new bar and live kitchen. 4 • À LA CARTE • DECEMBER 2012
Hot Pot
Where: Stix, Hyatt Regency
Hot pot, less commonly, Chinese fondue or steamboat refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings, and seafood. Vegetables, fish and meat should be fresh. The cooked food is usually eaten with a dipping sauce. In many areas, hot pot meals are often eaten in the winter. The hot pot promotion at Stix offers a hot pot to be shared by two persons, keeping in line the spirit of celebration and camaraderie. The fest is on till 15th December. For more information call 61001234 Enjoy a splendid brunch buffet spread of Mediterranean specialties every Sunday that includes the finest of Mediterranean delicacies including the best of India’s pearl oysters from Tuticorin prepared by our Master Chef. Dining outdoors with unlimited mojitos and sparkling wine will make for a very special dining experience. The fest is on all December on every Sunday. For more information call 67413333
Shaken & Stirred
Wild
WHITE &
The heat has kicked in and it’s time to break out the summer cocktails. Try out some easy to make, fruity and decadent cocktails. From pineapple to peaches, these are some musttry summer concoctions!
If summer had an official alcohol, it would be white rum. It’s light, it’s versatile and its flavouring is delicate – just the right booze for mixing! It’s not a wonder why all your favourite cocktail staples are variants on the white rum theme. But this summer, we’re mixing things up! ‘New’ and ‘Exciting’ are the words of the day and here are some unusual cocktails to get your party started. From the elegant peach Bellini to the creamy wedding cake, it’s just the way we love it! À LA CARTE • DECEMBER 2012 • 5
A Girl’s Dream Bad day at work? A fight with your other half? Or maybe the end of a weekend? Cheer yourself up with this amazing cocktail, which contains all your favourite things! From chocolate ice cream to tequila - this is an instant pick me up.
1 scoop chocolate ice cream 1 Scoop vanilla ice cream 2 shots of tequila 3 shots of white rum 1 shot of cream
METHOD Blend the ice cream scoops together to form a thick, smooth liquid. Then add the tequila and mix well. Add the white rum to the concoction. Garnish with cream and serve chilled.
Wedding Cake Wedding season is here. Between all your friends getting married and maybe planning your own, everyone needs a pick me up. The ‘Wedding Cake’ is the perfect solution. A fabulous mix of creamy, nutty and fruity – it’s everything that a wedding cake should be and the best part? you can now fit it into a glass! Toast the happy couple and the good times to come. 2 Shots white rum 1 Shot amaretto (almond-flavoured, Italian liqueur) 3 Shots pineapple juice 1 Shot coconut cream 1 Shot milk 1 Shot double cream
METHOD Mix the pineapple juice and the coconut cream together, and then add the milk and the cream. Once that has been done, add the amaretto to the mix. Lastly, add the white rum to the concoction. Blend the mixture together along with crushed ice. Serve chilled in a tall glass. You can garnish the drink with grated almonds and chocolate chips. 6 • À LA CARTE • DECEMBER 2012
Peach Bellini What’s better than popping the cork on a bottle of bubbly? A champagne cocktail, of course. With peach slices and the extra punch that white rum packs, this is a heady, exhilarating concoction – the perfect way to spice up a celebration or just raise a glass to great memories. Effortlessly classy and simple to make, this drink is a bartender’s dream.
2 shots of white rum 1 shot of champagne 1 shot of peach schnapps
METHOD First pour out the white rum, and then add the champagne to the mix. Just before serving, pour in the peach schnapps. The schnapps can be replaced with peach juice or cordial if necessary. This drink tastes best when served mildly chilled.
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Purple Rain Fun and unusual cocktails are always a good idea. The Purple Rain is a great example of that. With the delicious sweet taste of lemonade, chased by the delightful and tangy grenadine - this is cocktail not only looks fun but tastes it too!
½ shot grenadine ½ shot peach schnapps ½ shot white rum 3 count lemonade 3 count sweet & sour mix ½ shot Blue Curacao
METHOD Fill a glass 3/4 full with ice. Add grenadine and peach schnapps and white rum into glass. Then fill with sweet and sour and lemonade. Drizzle around the edge of the glass with Blue Curacao. Serve chilled.
Pink Lily There’s nothing like a good old fashioned sparkling cocktail to cheer you up. This beauty, the ‘Pink Lily’ is a smooth mix of grapefruit and pineapple with a little soda and white rum. Much like the other pleaser, the Strawberry Fizz, the Pink Lady is fun, young and light. It’s a great way to start your night. Take a sip and gear up for some summer shenanigans. 2 cups grapefruit juice 2 cups pineapple juice 1½ cups white rum 1 cup club soda Splash of grenadine
METHOD Mix the grapefruit and pineapple juices in with the white rum, making sure you have the right mix of alcohol and sweetness. Put it in the fridge for a bit before serving. When you’re ready to pour it out, top up the drink with club soda and add a splash of grenadine to give it just the right flavour. À LA CARTE • DECEMBER 2012 • 9
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 is a dietary supplement and who needs to use it?
A dietary supplement, also known as a food supplement or nutritional supplement, is a nutrient — vitamin, mineral or fibre. This needs to be added to a person’s diet if said diet contains insufficient quantities of the nutrient. Usually, children and older adults are recommended supplements, specifically come children who do not have enough calcium in their diet, which can in turn affect their growth, teeth, long bones. Under medical advice children can take calcium, vitamin C, B-complex vitamins or extra protein supplements.
The need of the hour is to provide senior citizens with the right nutrients to prevent nutritional deficiencies. People above the age of 65 years tend to not eat properly due to various reasons. The physiological issues that they may be facing will prevent them from eating some foods and the change in taste also makes food uninteresting to them. Most foods served at work places usually lack essential nutrients. And since young adults don’t cook at home regularly, dietary supplements are taken to make up for daily requirement of micro-nutrients.
BEFORE TAKING A DIETARY SUPPLEMENT ONE HAS TO ANSWER THE FOLLOWING QUESTIONS: a. Do I need this supplement? b. Is it safe? c. Has a medical professional recommended it? d. Does it interact with any existing medication or foods that I am consuming?
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How does our body react to different nutrients like calcium, magnesium and sodium?
In nature most foods rich in calcium are also rich in phosphorus. Similarly calcium and magnesium work together for cardio-vascular health. Foods such as green leafy vegetables, almonds, pumpkin seeds, bran are rich sources. Industrial processing reduces magnesium in a person’s diet. Most of these foods are also rich in calcium. A typical combination of rice and curd is normally taken with white rice or processed rice. This does not interfere with the calcium absorption from the curds. Sodium is a very important mineral required for electrolyte balance in the body. Excess sodium can lead to a decrease in potassium in the body. Sodium comes not only from salt in cooking but also from taste enhancers like mono sodium glutamate (MSG), bakery products with baking chemicals which are rich in sodium. Earlier generations consumed about 7 to 9 gm of sodium every day since they didn’t have air conditioning. But we continue to eat high amounts of sodium in their diet even though we live in controlled environments. Since we don’t sweat as much, the sodium remains in the body and can lead to hypertension and other such issues. The main sources of potassium are citrus fruits, bananas and vegetables like green leafy vegetables and bean varieties.
Q
What is the best way to consume honey, dates and milk? Also, is papaya a hot food?
Honey should not be used with any product which is hot. It can be taken with lukewarm or cold milk. Dates are a good source of iron. Milk is a good source of calcium. When foods rich in calcium or meals rich in calcium are taken along with foods rich in iron the absorption of iron is affected. Research has shown that high calcium diets can interfere with iron absorption. Those with borderline iron values, may end up with a deficiency if they continue to take high calcium diets. Hence, iron should be taken between meals but not with beverages rich in milk or calcium.
IT IS A MYTH THAT PAPAYA IS A HOT FOOD
It’s a myth that papaya is a hot food. A lot of people avoid eating papaya as it creates indigestion, constipation etc. Papaya can be taken as a fruit with some black salt. It also can be chilled and had or as a smoothie or a milk shake. It is rich in vitamin A and its pre-cursor betacarotene. It consists of an excellent soluble fibre which is very useful for prevention of constipation. It can be used in jams to give a lovely texture. It is one of the few fruits that even people with diabetes can eat.
À LA CARTE • DECEMBER 2012 • 11
Celeb Foodie
I am constantly on diet and my intake mostly consists of proteins.
JAYAM RAVI Debuting in the ‘Jayam’ he made the 2003 film a hit. Known for his fit physique and boyish looks, Jayam Ravi has several blockbusters to his name like, M.Kumaran Son of Mahalakshmi, Deepavali, Santhosh Subramaniam and more. Actor Ravi shares his thoughts on going all out for the food you like. Cuisines I love
My favourite cuisine is Chinese and I enjoy it the most at Mainland China. My other favourites include Indian at Southern spice & Kebab Factory. I also enjoy Thai cuisine at The Lotus. Food you crave
I like homemade dosas, chilli chicken biriyani from Taj and Buhari's chicken 65.
fruits, energy bars and dry fruits. When in doubt, I opt for Maggi. Childhood…
My mother is a vegetarian and yet she cooks the tastiest meat dishes. Her mutton kozhambu is my favourite. Also my grandmother’s mutton thokku with chukka was one of my favourites during my childhood days. My diet plan
One bad food experience
I hate it when food is raw and smells. This happens to me at most seafood restaurants. One travel food experience
I can be a fussy eater when I am abroad mainly because of my diet requirements and other times due to my choosy taste buds. I make sure I am equipped with 12 • À LA CARTE • DECEMBER 2012
I am constantly on a diet these days. So my daily diet includes high protein intake. Mornings are usually egg white & whole wheat toast or muesli with skimmed milk. Lunch is grilled chicken and boiled vegetables. I snack on biscuits & soup when I'm hungry. Dinner is steamed fish & boiled vegetables again. Olive oil is a necessity in my diet.
À LA CARTE • DECEMBER 2012 • 13
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.
HOW TO MAKE
STUFFED ROAST CHICKEN A full chicken is used for this. Clean the inside and rub salt and pepper. To prepare the stuffing, chop spring onion, and include a peeled onion with a clove stuck in it. Chop carrots, chicken liver, 3 or 4 cloves of garlic, celery, bits of bacon, apple and 3 or 4 slices of stale bread broken into pieces. Mix the whole stuffing with salt to taste. Apply oil in the inside of the chicken and pack in the stuffing. Fold the legs inside the chicken and truss the chicken so that it does not open out. Smear some oil in a baking tray and bake in a hot oven, turning it over now and then. If you have a rotisserie in the oven there’s nothing quite like it. Then you can collect the drippings and make a serving sauce.
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Q
What is a Christmas Yule Log?
It is a log shaped cake traditionally prepared for Christmas festivities. I use a wide shallow rectangular baking pan to bake a Victoria sponge cake. When it cools, the cake is cut in two along the length and sandwiched with butter icing. It is gently rolled to make a kind of “log” and iced (chocolate icing) so that it can be given a creative log shape, and holly leaves and berries placed over it. This can be done with fondant icing, though many of us use artificial artifacts which can be used year after year. This was inspired by real logs of wood burnt in a hearth through Christmas Eve.
Q How would you describe a typical Christmas meal?
It depends where! In France it would be roast turkey with chestnuts. The English enjoy stuffed turkey and Christmas pudding. Carp is a favourite in Germany, though the main dish consists of goose, turkey, venison or wild boar. Some traditional foods that are always eaten are apples, walnuts and honey. The apples are symbols of the tree of knowledge and nuts with shells represent life’s difficulties. In Sweden, the traditional dish is roast goose stuffed with apples and prunes, garnished with rice, caramelised potatoes and cranberry sauce, and in Norway roasted pork chops form the traditional fare. Here in India where most festivals call for total vegetarian food, Christmas is celebrated with mutton biriyani, stuffed chicken or roast turkey and a host of other dishes. Sinful desserts include rich fruit cake, or the typical Christmas cake and puddings. Dholdhol which is a halwa made from purple puttu rice and kalkals are Christmas eats and traditionally made and stored at least a week before Christmas.
A Christmas cake calls for candied fruit or peel. Can this be prepared at home?
Whole fruit, or pieces of fruit or peel are preserved in sugar syrup. When you place these in concentrated syrup the water from the fruit is gradually replaced by the syrup. The fruit has to be picked when not too ripe, as otherwise it would disintegrate. The process is laborious so most of us would rather buy what is commercially available.
HOW TO MAKE AN
EASY FRUIT DESSERT You could try an apple charlotte. Peel and core 1 ½ kg of apples, and slice them and arrange in a shallow frying pan. Add 400 gm of castor sugar and 75 gm butter. Add a teaspoon of vanilla essence. Place the pan over high heat, and keep stirring till it is reduced to a thick puree. Remove crusts from half a loaf of sliced bread and apply melted butter on each of the slices, and arrange with an overlap in a circular fashion on a baking tray. Mix the apple puree with 3 ½ ounces of thick sweetened apricot puree or any other fruit puree of your choice. Bake in a hot oven for ½ hour and serve hot.
À LA CARTE • DECEMBER 2012 • 15
Kitchen Fringes
Baker’s Dozen
Start your baking expedition at home with these indispensible utilities. Your cakes will be a lot softer and tastier with these essential baking tools.
Pastry Wheel Pastry Bag
Rolling Pin
Offset Spatula Measuring Cups
Rubber Spatula
Mixing Bowl Set Pastry Brushes
Square Cake Tin
Round Cake Tin
16 • À LA CARTE • DECEMBER 2012
Cooling Rack
Christmas
Supper
One of the joys of Christmas is to prepare traditional recipes from scratch at home, perhaps as a family and enjoy it with a glass of good red wine. Here are some easy to make yuletide dishes that need less planning yet are packed with oodles of flavour.
À LA CARTE • DECEMBER 2012 • 17
Yellow Pumpkin and Sweet Potato Soup ww 1 onion, roughly chopped ww 1 yellow pumpkin, unpeeled, halved, seeds scraped out (cut into cubes) ww 500 gm sweet potato (washed, peeled and cut into cubes) ww 60 ml olive oil ww 1 tsp ground cinnamon ww ½ tsp ground nutmeg ww 1.5 litres vegetable stock ww Salt and freshly ground black pepper ww Dash of balsamic vinegar
Preheat the oven to 200C.Place the onion, chopped pumpkin and sweet potato onto a baking dish. Drizzle with oil and sprinkle with the cinnamon and nutmeg. Roast in the oven for 45 minutes to an hour, or until tender. Allow the vegetables to cool slightly, then place half into a blender and add 500ml of the vegetable stock. Blend to a purée and transfer to a large pan. Repeat with the remaining roasted vegetables and 500ml more of the stock and transfer the purée to the pan. Add the remaining vegetable stock to 18 • À LA CARTE • DECEMBER 2012
Preheat the oven to 200C.Place the onion, chopped pumpkin and sweet potato onto a baking dish. Drizzle with oil and sprinkle with the cinnamon and nutmeg. the blender and stir to catch any remnants of the vegetable purée, and then pour into the pan. Add the balsamic vinegar and season,
to taste, with salt and freshly ground black pepper. Add a little more water if the soup is too thick for your liking.
Mexican Christmas Salad ww 1 fresh pineapple, sliced ww 2 large oranges, peeled, segmented ww 1 large apple, cored, sliced ww 1 head lettuce, separated into leaves ww 3 beetroots, cooked, peeled and sliced For the dressing ww 50ml vinegar ww 2 small chopped red chillies ww 1 tbsp chopped coriander ww 2 limes, juice only ww 60g shelled peanuts ww 30g pomegranate seeds, to serve ww Handful of pumpkin seeds, to serve
Slice the pineapple flesh into chunks. Place the orange segments and apple into a bowl and mix together. To serve, arrange the lettuce leaves around the base of a glass serving bowl. Drain away any liquid from the bowl of fruits and arrange the fruit on top of the lettuce bed, along with the pineapple and beetroot. For the dressing, mix all of the dressing ingredients together in a bowl. Heat a frying pan over a medium heat, add the shelled peanuts and dry fry for 1-2 minutes, shaking the pan regularly, until toasted and golden-brown. To serve, scatter the toasted peanuts and pomegranate seeds over the salad and drizzle over the dressing. À LA CARTE • DECEMBER 2012 • 19
Christmas Buckwheat Crepes 5 tablespoons unsalted butter, plus more for the skillet 2/3 cup buckwheat flour 1/3 cup all-purpose flour 1 ¾ cups whole milk 3 large eggs 1/2 teaspoon salt 1/4 cup chopped fresh parsley Assorted fillings Asparagus and fresh cream, to serve
Melt 5 tablespoons butter on a non-stick pan. Combine the melted butter, flours, the milk, eggs and salt in a blender and process until smooth. Let the batter rest at room temperature at least 1 hour or overnight. Stir in the parsley, if desired. Heat the pan over medium heat until a drop of water sizzles in it. Lightly butter the pan, then add a scant 1/3 cup batter and quickly swirl to coat the bottom of the pan. Cook until the crepe sets and browns around the edges, about 2 minutes. Carefully lift with a rubber spatula, flip over and cook about 30 more seconds. Transfer to a 20 • À LA CARTE • DECEMBER 2012
Wrap the crepes in a damp dish towel and place in the oven to reheat, about 10 minutes. Serve with assorted fillings like tomatoes and mushrooms. Garnish with roasted asparagus and fresh cream. plate. Repeat with the remaining batter, adding more butter as needed and stacking the finished crepes. Wrap the crepes in a damp dish towel and place
in the oven to reheat, about 10 minutes. Serve with assorted fillings like tomatoes and mushrooms. Garnish with roasted asparagus and fresh cream.
Lemon Pasta with Roasted Prawns ww 21 prawns, peeled and deveined ww Extra virgin olive oil ww Salt and freshly ground black pepper ww 400 g angel hair pasta ww 4 tablespoons unsalted butter ww 2 tomatoes, chopped ww Zest and juice of 2 lemons ww Fresh basil, for garnish
In a large pot of boiling water, tip the pasta in. Drizzle over some olive oil and sprinkle some rock salt. In a pan, add some olive oil and sauté the prawns until they are cooked through and they pink on the outside. Add the tomatoes now and continue to sauté. Drain the pasta, reserving some of the cooking liquid. In another pan, toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Now, add the roasted prawns and toss well. Garnish with fresh basil. À LA CARTE • DECEMBER 2012 • 21
Blackberry Rum Glazed Ham ww 2-4 boneless ham steaks (about 1/2-inch thick) ww 1 tablespoon cooking oil (olive, vegetable, canola or peanut) ww 2 tablespoons butter ww 1/4 cup blackberry jam ww 1/8 cup white rum ww 1/2 cup dark brown sugar ww 1/2 cup fresh or frozen blackberries
To make the blackberry rum glaze, heat a small sauce pot over mediumlow heat. Add the butter and when melted, add the blackberry jam, rum and brown sugar. Stir well. Let the mixture bubble a bit and then add the frozen blackberries. Cook for 3 minutes. Heat a frying pan over high heat until very hot. Add the oil and swirl to coat. Lay the ham steaks in the pan and sear for 2 minutes each side. Serve the ham steaks with a drizzle of the blackberry rum sauce. 22 • À LA CARTE • DECEMBER 2012
To make the blackberry rum glaze, heat a small sauce pot over medium-low heat. Add the butter and when melted, add the blackberry jam, rum and brown sugar.
Pumpkin Pie ww 750g yellow pumpkin, deseeded and cut into chunks ww 350g sweet short crust pastry ww Plain flour, for dusting ww 140g caster sugar ww ½ tsp salt ww ½ tsp fresh nutmeg, grated ww 1 tsp cinnamon ww 2 eggs, beaten ww 25g butter, melted ww 175ml milk ww 1 tbsp icing sugar
Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool. Heat oven to 180C. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow cooling slightly. Increase oven to 220C. Push the cooled pumpkin through a sieve into a large bowl. In a
bake for 35-40 mins until the filling has just set. Leave to cool, and then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the
temperature to 180C. Continue to bake for 3540 mins until the filling has just set. Leave to cool, and then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled. À LA CARTE • DECEMBER 2012 • 23
Expert on the Block
The Shore of
Success From being a trainee at the Oberoi Hotel in Bombay, Shabin Sarvotham has come a long way and is now the GM at the Radisson Blu Temple Bay. His vision has helped make it one of the most environmentally committed and sustainable operations in the South. Sruthi Radhakrishnan in conversation with Shabin Sarvotham. 24 • À LA CARTE • DECEMBER 2012
À LA CARTE • DECEMBER 2012 • 25
T
The pool in Radisson Blu Temple bay is the first thing one sees when one enters. At 223 m, the longest pool in the country, it seems to go on forever, winding up and down in a brilliant blue, a perfect shade against the cloudy December skies. Nothing much seems to faze Shabin Sarvotham, GM, Temple Bay resort. From a 72 room property, he has been instrumental in making the resort what it is today, an impressive 144 room hotel. After finishing his schooling in Mumbai, he joined as a trainee in the Oberoi, and then moved to the Midtown Pritam. He then completed the hotel management course at IHM, Mumbai and ended up at the Carlton’s in Kodaikanal as a front office manager, and later as a GM at the Sinclairs in Ooty. After a good 14 years there, he decided to move to Chennai, but wanted to stay on the outskirts. And he found GRT. “When I joined, it was only a 72 room property. It was only developed for 16 acres and we were doing 86% occupancy for the year round. Then we decided to build the rest of the land”, he says. But even more consequential than the resort’s meteoric rise is their passionate commitment to the environment. In a
26 • À LA CARTE • DECEMBER 2012
day and age when they could have easily just looked at profit, the resort decided to become an organisation that would render the area habitable for years to come. “Everything we’ve installed in this resort is environmental friendly and beneficial to us in the long run. Nothing comes cheap when you speak about environment. It was a step by step process.” Sarvotham has been with the property for seven years. From a few plants, they’ve grown to a lush foliage. “Then we started looking at measures to manage our waste. We used the green leaf shedding and created composts to use back on our premises. We invested in a crusher and crushed the leaves shedded and made it into beds.” As they took from the trees, they started giving back to them as well. “This being an arid land, the most that a tree wants is moisture. So we started using drip irrigation. Every coconut tree has drip irrigation. We’ve got seven open wells where rainwater is collected, but in the periphery. At any given time, we don’t take in too much well water.” All the water that they use in their premises goes to a sewage treatment plant. “Almost about 95% comes back into our garden. We’ve got sprinkler systems and drip irrigation. This is
what we’ve done where the land is concerned”, he adds. But their project with Hand in Hand, the NGO, seems by far the most extraordinary. “We get so much food waste from guests using it, from fruits and vegetables. So we’ve created separate garbage rooms for each item. We received inputs from Hand in Hand, the NGO here. They have a unit in Mahabalipuram. They produce biogas. We were also looking at biogas and met with a company, which put in touch with Hand in Hand. Hand in Hand then created a huge structure and a crusher unit. They were helping the town by collecting waste. We then started giving them waste for them to produce biogas.” Otherwise, they’ve used sensors for their restrooms, LED lights and only CFL lamps. Even the local driveways have only LED lamps. Now, they’ve begun implementing solar lamps. But when it comes to being environment friendly, it can be a financial nightmare,
agrees Sarvotham. “Of course, the initial costs are high, but we’ve done it in phases. It can never be instantaneous. We first installed one light, then a few more, then we found a new supplier who could give us a bank.” All this has led them to be the most awarded hotel in the last year. Apart from an Earth Check certification, a company which is the leading benchmarking, certification and environmental management programme used by the travel and tourism industry, they’ve won an award from the Hotel Investment Conference Asia Pacific (HICAP) for Sustainable Operations. Most recently, they’ve won close to 30 South Indian Culinary Association (SICA) awards, of which their pastry chef swept away eight for himself. Sarvotham attributes this success to the management. “I’ve been here for seven years, and have grown a lot. If we’re eco friendly, it’s because our MD is even more of a green-thumbed person than I am.”
Most recently, they’ve won close to 30 South Indian Culinary Association (SICA) awards, of which their pastry chef swept away eight for himself.
À LA CARTE • DECEMBER 2012 • 27
O come all ye faithful!
28 • À LA CARTE • DECEMBER 2012
RECIPES CHEF THOMAS ANGERER & CHEF MASSIMILIANO PAULETTO HYATT REGENCY, CHENNAI
With the spirit of Christmas setting in, celebrating with yummy food is a great way to start. Presenting delectable delights straight from the kitchens of Hyatt Regency, Chennai. Put together by Executive Chef Thomas Angerer and Italian Chef Massimiliano Pauletto these irresistible treats are sure to notch up the joy this festive season.
ROASTED LEG OF LAMB, PUMPKIN & APPLE SAUCE ww 1 lamb leg (about 3.2kg) ww Some Herb marinade ww 2 cups (loosely packed) flat-leaf parsley ww 1 cup (loosely packed) rosemary ww 100 ml olive oil ww 10 garlic cloves ww Anchovy fillet ww Finely grated rind and juice of 1 lemon ww 1.3 kg Jap pumpkin (about 2/3), cut into 3cm wedges ww 60 ml (¼ cup) olive oil For Apple sauce ww 400 gm cooking apples, roughly chopped ww 1 tbsp castor sugar ww 140 ml water ww 2 whole cloves ww Zest from 1 orange ww 25 gm butter
For herb marinade, process ingredients in a food processor to a coarse paste.
Add more olive oil if necessary. Rub lamb with marinade then refrigerate to marinate (2 hours). Preheat oven to 180C. Transfer lamb to a roasting pan, add the pumpkin and roast until cooked medium (1 hour), cover with foil and rest in a warm place (20 minutes). Apple Sauce Place apples, sugar, water, cloves and orange zest in a saucepan and simmer over low heat for 20-30 minute until softened. Sieve into another saucepan and cook over high heat for 5 minutes, stir in the butter and season with a little freshly ground black pepper. Allow to cool then transfer to a serving bowl. À LA CARTE • DECEMBER 2012 • 29
DUCK BREAST WITH ORANGE SAUCE, BOK CHOY ww 4 duck breasts (about 250gm each), skin scored ww 250 ml (1 cup) chicken stock ww 40 ml Grand Marnier ww 1 tbsp red wine vinegar ww 1 tbsp honey ww 4 each star anise ww 1 each cinnamon stick ww 2 oranges, peeled and thickly sliced horizontally
30 • À LA CARTE • DECEMBER 2012
To serve ww bok choy
Heat a large frying pan over mediumhigh heat.Season duck breasts liberally with sea salt, place skin-side down in pan and cook until skin is golden and crisp (5-7 minutes), cook until duck is cooked through (5-7 minutes). Remove duck, cover
with foil and keep warm. Add stock, Grand Marnier, vinegar and honey to the pan, bring to the boil and cook until reduced by half (3-5 minutes). Add orange slices and star anise, cinnamon stick, cook until heated through (1 minute) and season to taste. In boiling salt water, blanche the bok choy, drain season with salt and pepper.
PRAWN CARPACCIO, LIME, CORIANDER & PRAWN OIL Prawn Carpaccio ww 1 tbsp coriander seeds ww 1.2 kg uncooked large prawns, peeled, deveined, heads and shells reserved for prawn oil ww Juice and thinly peeled rind of 1 lime ww Long red chili, finely chopped Prawn oil ww 250 ml (1 cup) grapeseed oil ww 1 small onion and carrot, coarsely chopped ww 1 celery stalk, coarsely chopped ww 2 garlic cloves ww 1 tbsp tomato paste ww 2 fresh bay leaves ww 1 tsp whole black peppercorns
Heat 1 tbsp oil in a small saucepan over medium heat, add onion, carrot, celery and garlic and stir occasionally until tender (4-5 minutes). Stir in tomato paste and stir occasionally until paste darkens (1-2 minutes). Add prawn heads and shells and stir, breaking up with the back of a wooden spoon, until coloured (3-4 minutes). Add bay leaves, peppercorns and 250ml water, bring to the simmer, then add remaining oil and simmer until well-flavoured and infused (1¼-1½ hours). Ladle oil from surface into a jug (discard
liquid and solids), then strain oil through a fine sieve (discard solids).Refrigerate until chilled. Prawn oil will keep refrigerated for 3 weeks. For Prawn Carpaccio Dry-roast coriander seeds until fragrant (30 seconds), then set aside. Slice prawns very thinly lengthways and arrange on a serving plate. Cut lime rind into julienne, scatter over prawns, then squeeze lime juice over. Scatter with coriander seeds, chilli and sea salt to taste, drizzle with a little prawn oil and serve immediately.
À LA CARTE • DECEMBER 2012 • 31
32 • À LA CARTE • DECEMBER 2012
BOOZY WINE TRIFLE For Apple sauce ww 6-8 oranges, segmented, to serve For brushing ww semi-sweet apera ww Tawny jelly ww 750 ml good-quality Sherry ww 295 gm (1 1/3 cups) castor sugar ww Scraped seeds of ½ vanilla bean ww 7 titanium-strength gelatin leaves, softened in cold water for 5 minutes Sponge cake ww 4 eggs, separated ww 185 gm castor sugar ww 1 tsp vanilla extract ww 110 gm (¾ cup) plain flour, sieved ww 80 gm butter, melted and cooled Champagne sabayon ww 125 ml Champagne ww 4 egg yolks ww 75 gm castor sugar ww 200 ml thickened cream, whisked to stiff peaks
For sherry jelly Bring sherry, sugar, vanilla and 400ml water to the boil in a saucepan
over medium heat, stirring to dissolve sugar. Squeeze excess liquid from gelatin, add to pan, stir to dissolve, and then transfer to a 20cm x 30cm deep tray. Refrigerate until set (4 hours-overnight). For sponge cake Preheat oven to 180C. Whisk yolks and 150gm sugar in an electric mixer until pale and creamy (6-8 minutes), add vanilla extract and whisk to combine. Whisk egg whites until soft peaks form (1-2 minutes), then gradually add remaining sugar, whisk until stiff peaks form (1 minute). Fold egg whites into yolk mixture one-third at a time, alternating with sieved flour, then fold in melted butter and gently spoon into a 19cm-square buttered and floured cake tin, tilting tin to smooth surface. Bake until cake springs back when lightly pressed (25-35
minutes). Cool in tin for 10 minutes, and then turn out onto a wire rack to cool completely. For Champagne sabayon Whisk Champagne, yolks and sugar in a heatproof bowl placed over a saucepan of simmering water until mixture holds a thick ribbon (3-5 minutes). Remove from heat, whisk continuously over ice until cold, then fold through whipped cream. Brush sponge cake with apera, cut into 4cm squares and transfer half to a 4-litre glass bowl.Scatter over half the orange segments and half of any juice that has seeped from segments. Stir jelly to create a textured effect and spoon half on top of trifle. Spoon sabayon over jelly, top with remaining sponge, orange segments and jelly, refrigerate until required, then serve. À LA CARTE • DECEMBER 2012 • 33
34 • À LA CARTE • DECEMBER 2012
CHOCOLATE SHORTBREAD AND TRUFFLE CAKE WITH SOUR CHERRY JAM ww 500 gm dark chocolate (50% cocoa solids) ww 500 gm thickened cream ww 330 gm crème fraîche ww Chocolate shortbread base ww 210 gm unsalted butter, softened ww 60 gm white sugar ww 150 gm (1 cup) plain flour ww 35 gm (1/3 cup) Dutch-process cocoa ww Sour cherry jam ww 600 gm frozen sour cherries (see note) ww 300 gm raw castor sugar Golden praline ww 100 gm almonds ww 150 gm caster sugar ww 1 sheet edible gold leaf (see note)
For chocolate shortbread base Preheat oven to 180C. Beat sugar and 160gm butter in an electric mixer until pale, add flour, cocoa, a large pinch of salt and 1½ tsp cold water and beat to combine. Scatter on an oven tray lined with baking paper to 1cm thick, then bake until
dry (20-25 minutes). Set aside to cool, and then crumble into a bowl. Melt remaining butter in a small saucepan; pour over crumbs and mix to combine. Press into bases of eight 10cmdiameter, 4.5cm-high spring form tins and refrigerate until chilled (1 hour) For sour cherry jam Cook sour cherries and sugar in a saucepan over medium-high heat until a thick syrup forms (20-25 minutes). Set aside to cool, and then strain through a fine sieve. Stir a little syrup into the cherries and set aside. Reserve the remaining syrup. Melt chocolate in a heatproof bowl over simmering water (4-6 minutes), and then set aside to cool slightly. Whisk cream and crème fraîche in an electric mixer until very soft peaks form, then, quickly add chocolate and whisk to combine. Spoon half the mousse over shortbread bases, make an indent in
each centre with a spoon, spoon 1 tbsp sour cherry jam into each centre, top with remaining mousse, smooth tops and refrigerate until set (2-4 hours). For golden praline Roast almonds on a tray in oven until golden (5-10 minutes). Stir sugar and 100ml water in a small saucepan over medium heat until sugar dissolves, then cook without stirring until caramel (10-15 minutes). Add almonds and gold leaf, stir to combine, pour onto an oiled tray and set aside to cool (20-30 minutes). Crush into shards with a rolling pin and store in an airtight container. To serve, rub a hot towel around sides of spring form tins until chocolate softens around edges, and then release sides. Remove from bases, transfer to serving plates, top with extra cherries and syrup, and scatter with golden praline. À LA CARTE • DECEMBER 2012 • 35
36 • À LA CARTE • DECEMBER 2012
CHRISTMAS PUDDING ww 55 gm self-rising flour, sifted ww 1 level tsp ground mixed spice ww 1½ tsp ground cinnamon ww 4 tbsp brandy, plus a little extra for soaking at the end ww 110 gm shredded suet, beef or vegetarian ww 110 gm soft, dark brown sugar ww 110 gm white fresh bread crumbs ww 25 gm whole shelled almonds, roughly chopped ww 2 eggs
Lightly butter a 1.4 litre pudding basin. Place the dried fruits, candied peel, and apple, orange and lemon juice into a large mixing bowl. Add the brandy and stir well. Cover the bowl with a clean tea towel and leave to marinate for a couple of hours, preferably overnight. Stir together the flour, mixed spice and cinnamon in a very large mixing bowl. Add the suet, sugar, lemon and orange zest, bread crumbs, nuts and stir again until all the ingredients are well mixed. Finally add the marinated dried fruits and stir again. Beat the eggs lightly in a small bowl then stir quickly into the dry ingredients. The mixture should have a fairly soft consistency. Spoon the mixture onto the greased pudding basin, gently pressing the mixture
down with the back of a spoon. Cover with a double layer of greaseproof paper or baking parchment, then a layer of aluminum foil and tie securely with string. Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 7 hours. Make sure you check the water level frequently so it never boils dry. The pudding should be a deep brown color when cooked. The pudding should be a dark, sticky and dense sponge. Remove the pudding from the steamer, cool completely. Remove the paper, prick the pudding with a skewer and pour in a little extra brandy. Cover with fresh greaseproof paper and retie with string. Store in a cool dry place. The pudding is not for immediate consumption, it needs to be stored and rested then reheated. Eating the pudding immediately after cooking will cause it to collapse and the flavours will not have had time to mature. Serve with brandy or rum sauce, brandy butter or custard. À LA CARTE • DECEMBER 2012 • 37
Restaurant Rounding
By The Bay
Situated in a corner, this joint’s tagline reads ‘Not authentically Arabic’ but it sure gets points for trying. What: By the bay Where: T55, Elliots Beach Road, 6th
Avenue, Besant Nagar An addition to Chennai’s culinary coast, By The Bay situated at a stone’s throw from the beach advocates Arabian and Lebanese cuisine. Though the love for kebabs and shawarmas may drive you to the place the dishes are not a hit on the first try - they require an acquired taste.
Spicy beginnings
The scene is set like in a typical fast food joint fashion, quaint and cosy. The place has space for mobility, small sized seating 38 • À LA CARTE • DECEMBER 2012
and a grill that is always on with the smell of roasted chicken deliciously floating through the air. For most people returning from the Gulf the menu looks tempting and for someone new to the Arabic cuisine the menu seems to look like it is in Arabic. We started off with the Fried Kibbeh, minced meat with Lebanese spices. The kibbeh was a bit crunchy with mellow flavours. The restaurant was reputed for making their own Fatayers, which is basically meat pie pastry that is served with stuffing. Though the fatayers weren’t a letdown, the stuffing did not seem as captivating as the bread.
Of Kebabs and shawarmas
We then ordered a Chicken Shawarma which was pretty close to how shawarmas actually should be. The Kubus was filled with grilled chicken, dressed in spices, layered with a bit of mayonnaise, potato wedges and garlic dressing. Though the dish tasted brilliant to us, it was obviously ‘Indianised’ to suit the taste of Chennaites. The pickled radishes and cucumber usually given with shawarmas tasted salty though. We then ordered the Chicken Laham Pita-wich, which were three seekh size chicken kebabs on pita bread. Though the display and quantity were satisfactory the flavour was all over the place and not in a good way. The Arabic biriyani, Chicken Majboos which is rice with grilled chicken and sides was a steal for its price.
Sweet endings
The menu has brownie and cream caramel as backup but what really catches attention is the Mohalabia, which is Arabic custard served with various dry fruits and dessert fatayer. The dessert fatayer is definitely the better choice as it was topped with chocolate and banana buttons with a generous dressing of chocolate sauce.
The menu has brownie and cream caramel as backup but what really catches your attention is the Mohalabia, which is Arabic custard served with various dry fruits and dessert fatayer. The Verdict
The food is a steal for its moderate prices but certainly can’t be recommended for someone who is not into Arabic cuisine. It is surely not to be missed when you are by the bay or taking a trip to the beach. À LA CARTE • DECEMBER 2012 • 39
Restaurant Rounding
Beyond Imagination
Beyond Indus is the perfect amalgamation of flavours from the North and innovatively placed on the platter to please one’s taste buds What: Beyond Indus Where: Taj Club House
Beyond Indus as the name suggests, is a representation of the culture and cuisines of states around the Indus. Amidst the maroon rich silk interior and the smell of Kashmiri spices is the set up of a palace, inviting one to taste its rich food. Beyond Indus is truly a spread for the kings.
Walking In
The ambience is one found in a wedding sangeet gathering. Comfortable seating with silk woven cushions that seem welcoming. The furniture is grand and big enough for a lot of hand space for every individual. The staff are forthcoming but with enough etiquette to not bother you unless they are being 40 • À LA CARTE • DECEMBER 2012
called for. As soon as we are seated, we are presented with a rich deep red cranberry drink which was the perfect balance of sweet and sour and crispy fritters on the table.
Platter’s a coming
Have no preconceived notions and you will truly be surprised. There is a predominant taste in every dish and that makes the cuisine hard to be categoried into one. We were presented with bite size roties with several amazing sides
like prune chutney, dry fruits pickle, pineapple pickle, yoghurt and garlic dip, and sprout salad with gol gappa dressing. The meal is yet to start but the starters seem enough to fill one’s appetite. First came the non veg platter with several kebabs like the Lasooni Jhinga, a prawn dish that failed to stand out, Seekh Khaas which is skewered lamb, a little on the spicy side but perfectly cooked and Sarson Tulsi Machli Tikka which is a fish kebab that seafood lovers are sure to appreciate. The show stopper was definitely the Mathania Murgh a chicken kebab made from Kashmiri chilli which leaves its wondrous taste lingering in your mouth for a long time. The vegetarian platter had the Chatpate Aloo which had a tad too much seasoning, Broccoli Simla Mirch Seekh which was overpowered by the other kebabs on the platter. The Laal Mirch Paneer Tikka was perfectly cooked, but the star of the show was the Palak Dahi Kebab — pan fried spinach filled with yoghurt and prunes flavoured with nutmeg. The main course had the restaurant’s signature dish, the Dal Indus, a slow cooked side of black dal with fresh tomato and homemade spices. It is a taste that grows on you and is best had with the Lahori Naan, a fluffy, light and yet filling bread.
At the river’s End
The dessert menu is limited but there are no compromises on taste. Badam Halwa with Kulfi ice cream is an excellent combination, even though the halwa’s sweetness took over the mild and milky ice cream. The Verdict
A food fit for kings, the price seems that high too. Worth going for on special occasions but too expensive for a casual dinner.
The show stopper was definitely the Mathania Murgh a chicken kebab made from Kashmiri chilli which leaves its wondrous taste lingering in your mouth for a long time. À LA CARTE • DECEMBER 2012 • 41
Gourmet Safari
SINGAPORE on a plate By Kavitha Wadhwani
42 • À LA CARTE • DECEMBER 2012
From a fascinating zoo, an exquisite underwater world, a superbly entertaining studio to the pulsating night life, Singapore is becoming more imaginative and adventurous.
If you are the kind who wants an amalgamation of a beach vacation sprinkled with sightseeing and fashionable shopping, then this Merlion city is just the perfect vacation place and most importantly, it offers you innumerable gastronomic getaways or options to choose from À LA CARTE • DECEMBER 2012 • 43
Singapore has a multicultural heritage with myriad ethnic communities forming the core of this small city-state. And to think it is one of the smallest countries in the world.
However, it has seen tremendous growth in terms of its business structure, new buildings and landmarks aplenty. This financial hub of Asia has by far been the most progressive in terms of its infrastructure and economy. Singapore Tourism has progressed leaps and bounds with its dynamic marketing strategies proving to be an ideal holiday destination for families, shopaholics and honeymoon couples alike. Sure, Singapore has it all. And no wonder it has been declared as the best Asian city to live in with unforgettable dining experiences! From the hawker centres , high end dining places, to world’s tallest al fresco rooftop bar and a sports interactive lifestyle bars. Singaporeans taste-buds have acquired the ability to source and churn out the best of fusion food from across the cultures.
Singapore Flyer 44 • À LA CARTE • DECEMBER 2012
Gourmet Delights
The Lion city also hosts restaurant week which means people there can treat themselves to the finest Indian, Italian, French, Spanish and Chinese restaurants without busting their budget. A visit to Singapore is incomplete without tasting the popular favourites like the Singaporean seafood dishes consisting of the Sweet and Spicy Chilli Crab, Curry Fish Head, Fried Carrot Cake, Indian Curry Fish Head, Cereal Prawns, Nyonya Otak-otak (fish paste wrapped in banana leaves), Laksa, BBQ Stingray. Easily found food varieties include Chinese, Malay, Indian and varied cross cultural delicacies. For a newbie, trying to decide where and what to eat can be a daunting task but exciting as an experience. Some of the important delicacies that one should try in Singapore include the Hainanese Chicken Rice, Hokkien Noodles (seafood noodles), Roti Prata (Indian delight), Satay- meat grilled on skewers and Rojak salad. Hokkien Noodles
Laksa
Celebrating Food
Singapore over the past few years has gained a reputation of being a foodie’s paradise owing to the wonderful mix of cultures that make up the cosmopolitan city. This place offers people many choices and opportunities to test. People here surely eat and drink with passion. Singapore’s gourmet delights bring together some of Asia’s finest gourmet creations to make for one great gastronomic adventure. It is a well known fact that Singapore hosts its own food festival which is mostly held during the summer months (read July). It is a unique and novel culinary offering to delight the taste buds of seafood lovers. The festival offers the food lovers plenty of culinary adventures and they also learn how to cook popular dishes. The food festival sees selling local and international delicacies. Participants get to witness a live catch followed by on-the-spot cooking and dining, under the stars. Visitors can sample iconic local dishes like Black Pepper Crab, Chilli Crab and Barbecue Sambal Stingray from up to 60 stalls. The food festival is held at a couple of places in the city like the Food village, Sentosa Harbourfront, Kampong Glam, Little India, Jurong fishery port, Smith Marine Kelong, or Tiffin cruise at Singapore river. The cookery demos by world-recognised masterclass chefs, is called Gourmet Safaris, here one can hop around eating a different course in a different restaurant throughout the day. Here, the organisers invite world-class chefs from around the globe to recreate their signature dishes in the host establishments. It is a real treat to get to be a part of such a huge food carnival. À LA CARTE • DECEMBER 2012 • 45
One cannot miss wooing that special someone at the highest al fresco rooftop bar in the world, right here in the heart of Singapore. Soaking in the panoramic views with a cocktail in hand, this is a night you'll never forget. Some of the best rooftop bars with skyline facing whirlpools include 1-Altitude which has the most comprehensive view of the city or Ku De Ta(200 metres high) in the Marina Sands Bay area which gives its people gleaming views of the breathtaking sunset.
Street Surprises
Pay China Town a visit and enjoy the local hawker fare to your heart’s content. This is a great place where locals meet up family or friends over a chat in the quaint eating spots enjoying culinary tour of sumptous traditional Singaporean cuisines. From barbecued sea food, Fishball Noodles, Fishball Soup, Claypot Chicken, Laksa, Popiah rolls and Char Kway Teow (noodle dish fried with fresh cockles), all this with fresh sugarcane juice. Well, the list here is simply endless! With as many as 100 stalls in the area, the stalls have English signs, making it easy for the visitors to order. Being the ghetto of food court of sorts, this place is budget friendly, authentic, and very casual. One can go street food hopping even at midnight along the Marina Bay area, with its charming skyline keeping fine company. Chinatown
1-Altitude
Sugarcane Juice & Popiah rolls 46 • À LA CARTE • DECEMBER 2012
Fishball Soup
Eating out in Singapore is sheer delight, with options galore from rooftops in skyscrapers, water’s edge, with matchless views. It sure is a paradise! If one is ready to shell out some extra dough, then one must try the fine dining experience at the Singapore Flyer. It is nothing short of a royal romantic experience with the view of the cityscape amidst all the culinary delights at this full butler sky-dining area. This includes personalised butler services with magnificent views in the comfort of a spacious capsule, atop a giant observation wheel. It is the perfect place for a romantic dinner. Lively Boat Quay-Clarke stretch has a plethora of fine dining restaurant/ bar options by the bay. The entire zone is a sight to behold, be it the day or night time. It is an integrated venue with a smorgasbord of food (read Thai, Mexican, Turkish, Chinese, European, Indian, Korean, Japanese, American, Mediterranean, sea food, the list is endless), drinks, music and entertainment
Almond Bean Curd
to suit all budgets. This place offers a host of classy spaces, international style grills, delectable platters, spectacular skyline and riverfront where one sure is spoilt for choice. If you are looking for drama both in the surroundings and on your plate, this is the place. Hill Top Japanese restaurant is an old place and this dim-lit dining place is a hit with young and old alike. People mostly order a la carte which is simple yet tantalising, this is a high standard teppanyaki restaurant. Also served are complementary desserts like Mango Pudding, Almond Beancurd, Sago Honeydew which draw in plenty of happy eaters. À LA CARTE • DECEMBER 2012 • 47
Sweet Tooth
Indian Fare
Khansama Tandoori serves mouthful of blissful north Indian delicacies — chicken, fish, mutton kebabs, paneer, potato or mushrooms emerge out of the clay ovens alongside fluffy naans and pudina chutney. This two storey place dishes out some of the nicest delights of Punjab in a matter of minutes. Premas Cuisine is a south Indian restaurant which serves mouth watering sea food variety in trademark banana leaves. From sweet and spicy prawn curries, masala crab, banana leaf fish to mutton with fried coconut, this place is a must try! Komala Vilas in the heart of little India in Singapore is a one stop eatery for all the veggies in town. Well for all the vegetarians who have been waiting to shun aside all the meaty delicacies in Singapore. It’s time for some south Indian vegetarian fare like idli, vada, dosa, poori, bhatura and other South Indian snacks. This is one of the oldest restaurants in the city.
So while in Singapore make sure to eat, drink and make merry to your heart’s content! 48 • À LA CARTE • DECEMBER 2012
To satisfy your sweet tooth try the Desert Hut in Chinatown, where you can sample traditonal Singaporean concoctions like Mango Sago, Ice Kachang, Chendol (coconut based dessert), Grass Jelly (a refreshing black jelly that cools down on a hot day) and Tao Suan- bean in sticky paste, topped with fried dough at bargain prices. The Chinese deserts are healthy, complete with soup-like consistency and one would hardly find any dose of chocolate here. Also people who like cold desserts more than the hotter varieties, can find desserts with plenty of ice cream, fruits, coconut and almond cream. If you are looking for a quiet afternoon high tea with some of the best Parisian Pattiserie in town, hit the Antoinette tea salon on your very first day in the city. It serves the best pastries in town, as it is owned by Singapore’s best pastry chef — Pang Kok Keong. Carpenter And Cook is a vintage cafe, serving up as one of the prettiest desert places in town, best known for its passionfruit tart and lemon drizzle cake.
Mango Sago
Listings
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Traditional Apple Pie
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Roast Beef with Honey Glaze
Desserts, Bakers & Ice Cream
Continental
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Ravioli with Balsamic Peppers
Italian
Planning a birthday bash? Choose from a comprehensive list of bakers across the city Desserts, Bakers & Ice Cream P53 À LA CARTE • DECEMBER 2012 • 49
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.
50 • À LA CARTE • DECEMBER 2012
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 À LA CARTE • DECEMBER 2012 • 51
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 365, Mount Road, Teynampet 42030799 Rajeev Gandhi Salai (OMR) 24501499 / 1699 Express Avenue, Mount Road 28464199 ECR 24531999 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. 52 • À LA CARTE • DECEMBER 2012
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
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 À LA CARTE • DECEMBER 2012 • 53
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 The Baker’s Code Kebab Court Complex, Velachery. 22591275
Banana Split Sundae
Want your restaurant to be listed? Give us a call. 54 • À LA CARTE • DECEMBER 2012
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
Semiya with Madras Fish Curry À LA CARTE • DECEMBER 2012 • 55
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.
56 • À LA CARTE • DECEMBER 2012
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
Grilled Mutton Kebab Skewers À LA CARTE • DECEMBER 2012 • 57
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.
58 • À LA CARTE • DECEMBER 2012
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
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
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
Hummus with Pita Bread À LA CARTE • DECEMBER 2012 • 59
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
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
Thai
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. 60 • À LA CARTE • DECEMBER 2012
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
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 À LA CARTE • DECEMBER 2012 • 61
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. 62 • À LA CARTE • DECEMBER 2012
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
Arabian
Escapade 361 Shakti Garden Road, Okyampettai, Thoraipakkam. 9884051456 Zaitoon No.1, Vintage Plaza, L B Road, Adyar, 24527778, 24527779
Ayna Hilton 124/1, J.N.Salai, Ekkaduthangal 22255555
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
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
La Shaakahari 20, Pycrofts Garden road, Nungambakkam 9940415747 Dewberry’s The Resto-Café 6/29 Rajasekaren Street, Dr. Radhakrishnan Salai, Mylapore 28473439 Five Senses Oyster, No. 9, Khader Nawaz Khan Road, Nungambakkam 30062010
Chicken Shawarma À LA CARTE • DECEMBER 2012 • 63
Dish of the Month
Tiramisu at 601, The Park
v, which literally means “pick me up” in Italian, is one of those desserts that gets your mouth watering just at its mere mention. And 601 has made it into a meal that people come back to the restaurant for.
Nestled in a busy area in the city, 601 is like an island of calm. Chef Santosh has turned what is a go-to dessert into an experience on its own. “We make an inside-out Tiramisu. The Savioardi biscuits soaked in coffee liqueur form the crust and inside there are layers of mascarpone cheese and egg, sugar and Marsala wine sabayon”, he says. Topped with a generous dollop of cream, this dessert is lightness personified. The trick is getting the consistency of the mascarpone cheese right, he adds. “If it’s
prepared in the wrong way, it can get soggy and heavy and bring the entire dish down.” Along with the dish is served an affogato, which is simply Italian for ‘drowned’— a scoop of vanilla ice cream served with hot espresso. Now, many may think that the espresso may turn the ice cream too bitter, but here, the taste of coffee is just mild enough to give one that hit and not overpower the sweetness of the vanilla ice cream. Also, it’s a rare occurence when ice cream is served along with a cold dessert. One can only imagine how refreshing this would be on a hot summer’s day.