A La Carte March 2012 Edition

MALAYSIA TO MEXICO

FUSION FARE

RECIPES

CE

FOOLDEB GAUTH IE MENOAM N

Verdant & Vivacious Salads Berkeley - The place that pioneered Californian cuisine

À la Carte

THE COMPLETE FOOD MAGAZINE

CONTENTS MARCH

Discover a medley of cuisines this month

PAGE 25

MILLE FEUILLE OF

VEGETABLES INDIENNE What’s in

THIS ISSUE 8 Salad Supreme

Crunchy and healthy salad recipes for a fitter you

19 Culinarian Corner

Chef Vinod Kumar talks about his passion for cooking, food and some of his memorable anecdotes in the kitchen

22 Around the World in 5 Dishes

Chef Vijay from Fondue, Savera brings to you an array of eclectic dishes from around the world 2 • À LA CARTE • MARCH 2012

28 Ruling Sheraton

We catch up with Sheraton Park’s GM Virender Razdan and get an insight into the landscape of the hospitality industry

37 Kitchen Fairies

These women have set the culinary standards which most of us adhere to today

Waldorf Salad page 10

RESTAURANT ROUNDING 32 A Tasty Wheel

Offering a plethora of tasty dishes, Crimson Chakra is definitely one of the best restaurants in the city today

Find out the difference between red and white onions page 16

IN THE KNOW 15 Ask Sabita

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

Now say goodbye to your kitchen angst!

17 Ask Dharini

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

CELEB FOODIE 44 Gautam Menon

Film maker Gautam Menon’s tryst with food

À la Carte Managing Director Sujit Kumar Editor-in-Chief Bina Sujit Associate Features Editor Vijetha Rangabashyam

35 Food that is Pedestrian, Desserts that are Sinful

Features Writers Anitha Ramachandran Anjali Alappat

Great ambience, decent food and delectable desserts; Sandy’s definitely worth a shot

Design Team Rifah Aiysha Francis Augustine Shriya Suresh Kuppuswamy

STREET SMART 42 What the Fish?!

Fish lovers must go to this little bliss in Beasant Nagar beach for a taste of delicious fish cooked the best possible way

Columnists Sabita Radhakrishna Dharini Krishnan Marketing Chennai Gurubaran Paneer Selvam Daniel Benjamin Lekhamithra Shanmugam Delhi Kunal Chaudhary

GOURMET’S SAFARI 46 Sampling the

Mumbai Kiran N. Murthy Frino Paul

A culinary institution of Berkley, California, The Gourmet Ghetto is truly a foodie’s paradise

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

Gourmet Ghetto

Sumptuous tower of gourmet burger in Oscar's, Berkeley page 49

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.

4 • À LA CARTE • MARCH 2012

À LA CARTE • MARCH 2012 • 5

Out & About

Mark your dates

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

Malgudi

Cappucino

Savera Hotel

ITC Sheraton Park Hotel

The Malgudi restaurant at Savera is hosting a festival featuring traditional fare from Madurai and Nellore. The melding of the best of the south will delight your senses.

The festival begins on the 2nd of March and concludes on the 11th.

Let Malgudi’s culinary experts wow your senses at the ‘Madurai & Nellore Food Fest’.

For more information contact 044- 28114700

The 24 hour multi-cuisine restaurant at the Sheraton Park, Cappucino, has introduced a new special – ‘Breakfast at Midnight’. For those late night travellers, revelers and insomniacs, Cappucino is the best place to be at the stroke of 12. The breakfast buffet is available every Saturday. The price is set a Rs. 750 plus taxes.

For more information contact 044-24994101

Crimson Chakra

Vivanta by Taj, Connemara

Crimson Chakra is hitting all the right notes this month with a great new menu that includes TexMex and North Indian food. The restaurant already offers customers delicious Continental and South Indian cuisine options. In addition to the new dishes, there is another bonus in the offing. Ladies who dine at the restaurant are in for a treat.

Ladies only tables will be offered a discount of 10 percent on their total bill. Don’t miss your chance to grab some fantastic multi-cuisine food.

For more information contact 09677277900

6 • À LA CARTE • MARCH 2012

Hip Asia Asia is a big continent and Hip Asia is all set to serve you with the best cuisine it has to offer. From Thai to Vietnamese, enjoy this great offer which allows customers the chance to sample dishes from the extensive menu, inclusive of unlimited alcoholic drinks. Customers can experience this great deal all through March for only Rs. 2000 plus taxes.

For more information contact 66000000 Upper Deck Vivanta by Taj Fisherman’s Cove

Brunch at the beach is the perfect way to unwind. Enjoy a new buffet featuring specialties of the Mediterranean. Munch on some authentic Mediterranean food, enjoy the view and indulge in sparkling wine and mojitos to top off the beach food experience. Take advantage of this great offer all through March, every Sunday for Rs. 2500 plus taxes.

For more information call 67413333

À LA CARTE • MARCH 2012 • 7

Salad

Supreme

Toss it, dress it, season it, eat it. Things can’t get simpler than this. Salads are one of kitchen’s little miracles that pack taste and health in them in equal measures. And all it takes is a little imagination to make this dish a lust-have. Smita Shenoy explores the vibrant Universe of salads

8 • À LA CARTE • MARCH 2012

Let us refresh our science basics.

Fibre is great for smooth bowel movements, fruits and vegetables are a treasure trove of vitamins and minerals, animal products are rich in proteins and fats which give energy. So where do we go to find all these nutrients under one roof? Into the world of salads, of course! It is hard to find a more balanced and wholesome meal choice than a salad.

Ingredients unlimited

Pasta, seafood, meat, eggs, greens, fruits, nuts, croutons, legumes, noodles, there is hardly any edible on Earth which cannot make its way into a bowl of salad.

Crab Louie Salad

Known as the King of Salads, this American salad features crab meat, hard boiled eggs and tomatoes served on a bed of lettuce leaves.

INGREDIENTS

½ bowl cooked crab meat 2 hard boiled eggs, quartered ½ cup tomatoes, chopped 1 big onion, chopped

Options galore Did you know that salads are perhaps the only dish which can fit into any of the seven courses in a meal? As an appetiser, main dish, side dish or even as a dessert, a salad can provide fulfilment anywhere on the menu. Apart from the usual like tuna salad, fruit salad and vegetable salad, feast your eyes on some of the other contenders.

For the dressing

2 tbsp mayonnaise 2 tbsp chilli sauce 4 tsp sugar 4 tsp tomato sauce 1 tsp lemon juice ¼ cup black olives, chopped PREPARATION

Mix the salad ingredients in a bowl.

Then add the dressing and toss well. À LA CARTE • MARCH 2012 • 9

Som Tam

A spicy Thai salad, the standard form of which is made from shredded unripe papaya. The Thais prefer the non vegetarian variety.

INGREDIENTS

1 unripe papaya, grated 1 cucumber, cut into thin strips 3 green onions, julienned ½ cup fresh coriander leaves, torn into small pieces A few sprigs of mint leaves, torn into small pieces ½ cup bean sprouts ¼ cup roasted peanuts ¼ bowl cooked shrimps For the spice paste

Waldorf Salad

An American salad usually made of fresh apples, celery and walnuts, dressed in mayonnaise, and usually served on a bed of lettuce.

INGREDIENTS

½ cup chopped, slightly toasted walnuts ½ cup celery, thinly sliced ½ cup red seedless grapes, sliced (or ¼ cup of raisins) 1 sweet apple, cored and chopped 3 tbsp mayonnaise 1 tbsp fresh lemon juice Salt to taste ¼ tsp pepper Fresh lettuce PREPARATION

In a medium sized bowl, whisk together the mayonnaise and the lemon juice.

Add salt and ¼ teaspoon of freshly ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.

10 • À LA CARTE • MARCH 2012

(to be ground into coarse paste in the mixer) 3 gloves garlic 2 Thai red chillies (alternately, 2 tsp crushed dried red chilli flakes) For the dressing

(mix together in a small bowl) ¼ cup lime juice 3 tbsp fish sauce 1 tbsp brown sugar 1 - 2 tbsp. liquid honey 1 tsp shrimp paste PREPARATION

In a large salad bowl, mix the vegetables and the spice paste. Pour the salad dressing and toss well. Adjust dressing as per preferred taste. Normally, Som Tam is a mix of sweet, sour and spicy, so you may have to drizzle more fish sauce or honey till you get the sharp, tangy flavour. Garnish with roasted peanuts. Serve with some sticky rice a la the Siamese.

TOP TIP

Som Tam tastes good when it’s spicy

Others on the list

Coleslaw

A salad made mainly of shredded raw cabbage, it may also include shredded carrots, apples, green onions, peppers and spices.

INGREDIENTS

4 cups shredded cabbage 1 medium green pepper, thinly sliced 3 carrots, coarsely shredded 2 tbsp grated sweet onion ¼ cup sugar ½ tsp salt 1/4 cup vinegar 2 tbsp vegetable oil Mayonnaise, if desired PREPARATION

In a large bowl, toss cabbage, green pepper, carrots, and onion. Cover and chill thoroughly. In a small bowl, combine sugar, salt, vinegar, and oil.

Pour over vegetables and toss before serving. If creamier coleslaw is desired, stir in some mayonnaise, a little at a time, until creamy. Enjoy with hot dogs or sausages.

Gado-gado

An Indonesian dish comprising a vegetable salad served with a peanut sauce dressing.

Fattoush

A Lebanese and Palestinian bread salad made from toasted or fried pieces of pita bread combined with greens and other vegetables.

Good to know Lettuce, the most commonly used salad green, yields about seven calories per cup serving.

So it is low in calories but high in volume and helps satisfy your appetite without compromising on your weight. À LA CARTE • MARCH 2012 • 11

Dressing down

A salad without a dressing is like Tom without Jerry, half alive. Nothing spruces up a salad like the right dressing. Just like ingredients, there is no limit to the variety of salad sauces. Here is a look at some of them across cultures

Vinaigrette

Perhaps the most popular dressing in the West and one of the most awe inspiring ones because two of its main constituents, oil and vinegar, do not mix well.

Thousand Island Dressing

In the Thousand Islands area, between the United States and Canada, one common version of the dressing’s origins says that a fishing guide’s wife made the condiment as part of her husband’s shore dinner and hence the name.

INGREDIENTS

2 tbsp Raspberry Vinegar 2 tbsp Raspberry Preserves cup Salad Oil PREPARATION

In a blender, combine the raspberry vinegar and preserves and puree until smooth. Add the oil in a slow stream while mixing. Store in refrigerator for up to 5 days.

12 • À LA CARTE • MARCH 2012

INGREDIENTS

1 cup mayonnaise cup tomato ketchup ¼ cup pickle relish 1 medium onion, chopped 1 hard cooked egg, chopped PREPARATION

Mix all ingredients together well. Cover and chill.

Caesar’s dressing

This salad is accredited to restaurant owner Caesar Cardini dressing came into being accidentally. Faced with severely depleted kitchen supplies and huge demand, Cardini tossed up the leftover ingredients and created a ‘chef’s special’ dressing to tide over the crisis. Thank God for accidents like that!

INGREDIENTS

Hummus

This chickpea based Mediterranean staple although more popular as a dip is also used as a dressing for many Middle Eastern salads. Tahini (sesame paste), a major constituent of hummus, is independently used as a salad dressing in Cantonese and Israeli cuisine.

INGREDIENTS

500 gm chickpeas (boiled), half the liquid reserved 4 tbsp lemon juice 2 tbsp tahini 1 clove garlic, chopped 1 tsp salt Black pepper to taste 2 tbsp olive oil DIRECTIONS

In a blender, chop the garlic. Pour chickpeas into blender, reserving about a tbsp for garnish. Place lemon juice, chickpea liquid, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top.

Garnish with reserved chickpeas.

1 cup mayonnaise 1 tbsp lemon juice 1 tsp Worcestershire sauce 1 clove of garlic, minced ¼ tsp salt tsp pepper ½ cup Parmesan cheese 1 tbsp of milk PREPARATION

Mix all ingredients together and shake or whisk until well blended.

Honey Dijon

This typically French dressing owes it origin to the famous Moutarde de Dijon, mustards grown in the Dijon province of France, mixed with the purest honey to impart a unique flavour to it.

Good to know Be it any dressing, it is always advisable to follow the D3 rule - Drizzle, Don’t Drench. Dress a salad sparsely if you don’t want its health quotient to dip drastically. Salads are great waist trimmers when they are big on veggies and fruits and frugal in dressing. A dash of vinegar, a smattering of mayonnaise or a sprinkling of lemon juice should be enough to add the x factor to your tossed-up culinary wonder. À LA CARTE • MARCH 2012 • 13

Editor’s pick

Broccoli Bonanza INGREDIENTS

1 large broccoli 2 carrots 2 bell peppers (capsicum) - 1 red and 1 yellow 1 - Iceberg lettuce For the dressing

2 tsp lime juice 3 tsp olive oil 2 garlic pods Salt and white pepper to taste Parboil the broccoli and slightly steam the carrots and capsicum to remove

14 • À LA CARTE • MARCH 2012

Dressing

Finely chop the garlic pods and mix all the ingredients for dressing together.

Beat well. Drizzle over the vegetables and toss well. Your bowl of good health is ready to savour!

TOP TIP

PREPARATION

vegetarian salad/dressing

the rawness. Cut in small bits. Tear the lettuce leaves into medium size pieces and mix all the vegetables in a large salad bowl.

Never cut the lettuce leaves (or any greens) with a scissors or knife.

Always tear them with your hands into the required size

non vegetarian salad/dressing

In the Know

Ask Sabita

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

Mail in your queries to sabitaalc@clubclass.in

What is a fondue?

A fondue is a Swiss specialty – a concoction of two or three kinds of cheeses. The cheeses are melted in a pottery fondue dish, and it is flavoured with wine or other kinds of seasoning. It is blended to a creamy consistency, and then gently warmed over a small spirit lamp. There can be many variations, like the addition of cream, milk or shallots.

Also, some prefer adding sliced mushrooms. Strips or squares of toasted bread are forked and dipped into the melted fondue and eaten as an accompaniment to the main dish.

Roast meat cubes can also be dipped into this delicious fondue and eaten hot. There are vegetable fondues as well wherein finely chopped vegetables are cooked on a slow fire till they become pulpy. Fondues made with carrot, leeks, celery etc can be served as accompaniments or as an ingredient for other dishes.

Q

What are waffles?

A waffle is a thin light batter which is cooked between two greased and heated plates of a waffle iron. The sandwich toasters you get in the stores have waffle plates, and are made from non stick material. Popular in the US, waffles are served with maple syrup for breakfast.

EASY WAFFLES Sift 500 gm refined flour with two teaspoons of baking soda, 4 teaspoons of baking powder and 2 teaspoons of salt.

Add 3 tablespoons castor sugar, 150 gm melted butter, 5 eggs lightly beaten, and 3 ½ cups of milk to the flour. The batter should be runny. Heat the waffle plates in the toaster itself. Pour a ladle of butter in one half of the open waffle iron. Close the mould and turn it over so that the batter is distributed equally in both halves. Leave to cook. Now, remove the waffles, sprinkle some icing sugar and serve. À LA CARTE • MARCH 2012 • 15

What is the difference between red and white onions?

Onions are normally available in three colors: yellow, red, and white.

Yellow onions, originally from Spain, are full-flavored and are a reliable standby for cooking almost anything.

Yellow onions turn a rich, dark brown when cooked and give French onion soup its tangy sweet flavor.

They are tender and sweet, and can be eaten raw or cooked. Red onions have dark purplish red skin and are extensively used in India. The Italian red onion is smaller than its French counterpart and is generally oval in shape and a bit elongated. In terms of comparisons with other onions like the smaller onions they are mild and slightly sweet. The red onion is a good choice for fresh uses or in grilling and char-broiling. White onions are larger in size, with white skin and are milder and sweeter than red. They are quite tough and are excellent for salads. White onions are the traditional onions used in classic Mexican dishes. They turn gold and evoke a sweet flavor when sautéed.

Once peeled onions oxidize rapidly and can become toxic, so peeled or cut onions should be stored in a covered box.

I have heard that you can use flowers for cooking. Can you give me an example of the same?

The nasturtium is a good example.

It is an ornamental plant with edible leaves, flowers and seeds. They are colourful and look beautiful when arranged in a salad. The leaves are a bit pungent and peppery but the flowers are milder by comparison and can also be used as a garnish.

You can also pickle the seeds and use them as condiments.

16 • À LA CARTE • MARCH 2012

Q

What are the different kinds of tomatoes available in the market and what do we use them for?

Tomatoes are rich in lycopene and ward off cancerous cells. They are originally from Peru and the name itself is derived from Aztec (tomatl). Until the 18th century, tomatoes were thought to be poisonous, and were grown as ornamental plants. It was only in the 19th century that it became well established and used extensively in cooking.

In the market today we have Bengaluru thakkali (higher priced) and naattu thakkali.

Now, we also find cherry tomatoes, which are widely used in salads. Bangalore tomatoes are large and are internationally known as beefsteak tomatoes. They are sweet and ideal for stuffing because of their firm, thick skin. Also, they have excellent flavour. The medium size tomatoes or nattu thakkali are versatile and they are used in curries, stews, salads etc. They are sour and not sweet as the large tomatoes. The cherry or miniature tomatoes have thick skins and can be used for salads either halved or whole. They can be skewered with kebabs or braised in gravies.

Hint: If the stuffing is precooked gently

for about 10 minutes the tomato will not collapse when stuffed and baked.

In the Know

Ask Dharini

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

Mail in your queries to dharinialc@clubclass.in

Q

How can I control perennial hunger pangs?

There are some people who suddenly feel that their hunger pangs have gone up. This could happen because of high blood sugar and it is recommended to first rule that out. If that is not the issue, a routine of de-worming will help. Some of us eat out regularly and because of which even adults can be prone to worm infestations. Having too much time to spare leads people to directly reach out to the refrigerator.

This is especially the case with people who are unemployed. In a sedentary lifestyle such as that it is better to keep yourself occupied. At times, tiredness is perceived as hunger. Those who are deficient in vitamins or minerals could be tired all the time. Iron deficiency, causing anemia is directly related to tiredness and loss of immunity.

An average person can manage very well with three major meals such as breakfast, lunch and dinner. Apart from this they can have two small snacks.

The idea of breaking up the large meals into smaller snacks is to manage the calorie intake through the day. If one follows the following pattern of eating one would not be so hungry and refrain from over eating especially junk food.

In between meals can be healthy options such as fruits or salads.

Each day should contain the following: Include variety in grains. Include millets such as ragi, bajra, jowar in the diet.

Include red rice, whole wheat wherever possible.

Nuts and legumes to add healthy choices in the diet.

Snacks should be roasted items such as roasted pulses mixed with puffed rice.

Healthy snacks such as a mixture of vegetables and spices with gram flour can be baked and consumed.

Include 4 to 5 cups of fruits and vegetables in your diet per day

À LA CARTE • MARCH 2012 • 17

What is high blood pressure? How can I maintain my blood pressure?

Normal blood pressure is 120/80 mm Hg - 120 being the Systolic blood pressure and 60 the diastolic blood pressure. In the colloquial parlance it is usually believed that age plus 100 is allowed. The American Heart Association gives the cut off for Systolic blood pressure as less than or equal to 135 and diastolic pressure as less than or equal to 85. World over the prevalence of hypertension is quite high and some people are not even aware that they have hypertension.

One can maintain blood pressure by choosing a right lifestyle. Exercise is a very important aspect which helps to reduce high blood pressure.

Essentially, hypertension is caused due to a multitude of factors related to the lifestyle a person leads.

Secondary hypertension is caused either because of a genetic lineage or other factors such as diabetes or high cholesterol, overweight or obesity. Foods such as fruits and vegetables are helpful in reducing blood pressure. An increase of sodium in the diet increases the risk of high blood pressure. Foods rich in sodium are salt, pickled items, processed foods and bakery items.

One can control the salt used in the diet by not using salt for salads and garnishing them with lime or coriander instead. Fruits are rich in potassium and hence help to balance the sodium in the diet.

18 • À LA CARTE • MARCH 2012

Q

Why are green vegetables so important? How do I make them tastier?

Green leafy vegetables are rich in fiber, protein, calcium, iron and a host of vitamins.

They are a one stop cure for bone issues, constipations, controlling sugar levels and preventing anemia. They can be made tasty by making soups mixing them with masala made from ground coconut and dhal.

Excellent soups can be made by just boiling them for 5 minutes. This retains the bright green colour. Seasoning them with pepper enhances the taste. For children a teaspoon of butter on top brings out the flavour.

Greens can be the stuffing for rolls along with cabbage and onions.

SPINACH ROLL This delicious recipe is a good idea for an evening snack.

3 cups spinach 1 cup grated paneer 1 cup maida (all-purpose flour) ¼ cup rice flour Salt to taste 3 medium sized green chilies (chopped) ¼ tsp turmeric powder 1 tsp cumin seeds 1 tsp coriander powder Mix the rice flour and all-purpose flour with little salt to taste. Knead this mixture like roti dough. Take a small portion and roll it out in a circular roti shape. Fry this on a non-stick pan, very similar to roti. In a nonstick pan, heat 1 tsp oil. Add cumin seeds, green chilies and sauté for a few seconds.

Now, add the grated paneer, coriander powder and chopped spinach. Fry till the spinach is wilted. Roll out the roti, apply butter (for kids) on the inner surface.

Spread the spinach-paneer mixture over the roti evenly. Fold or roll the roti like a frankie. Serve hot with mint chutney.

Culinarian Corner

Chef Vinod Kumar from The Raintree Hotel, St. Mary's Road talks about food and the perks he enjoys while doing what he does.

Though Chef Vinod was born in Delhi, he grew up in Chennai – a thought that is exhilarating considering he has an intriguing mix of both northern and southern influences in his cooking career that has spanned over 17 years. This is a man who loves his job; he admits that his passion for cooking began as a child, assisting his mother around the kitchen. In fact, he began his stint as a Sous Chef much before he graduated from IHM Chennai.

Growing Up Cooking

According to Vinod, “my mom was the biggest inspiration to me becoming a chef; I always used to assist her in the kitchen and learnt the secrets of cooking from her. I enhanced her recipes in a different way and presented À LA CARTE • MARCH 2012 • 19

them in a better way”. He credits his upbringing with inciting his passion for culinary work, saying “yes, my upbringing did influence my culinary skills and preferences.

In my younger days, cooking was my hobby and then it became my passion and now my profession. Being a connoisseur, I always longed for good food and being from the North, I explored some of the best foods, like varieties of biryanis, desserts, chaats, kebabs, etc. Despite his love for street food, Vinod’s specialty is European cuisine.

His favorite kind of cooking involves grilling of meats.

Vinod believes in “taste and presentation, keeping things trendy and innovative”.

Being a Mentor

Being a chef is not an easy path. It takes more than just talent - anyone can be a good cook, not many have the passion and determination to make a career out of it.

When asked if he had any advice for aspiring chefs, he had a few words of wisdom – persistence, creativity, explore, curiosity and hard work. He went on to explain, “Persistence means that you should never give up in the face of failures. Creativity because you must add your own twist to the dish. Explore - expand your experiences and be more adventurous about the food you eat. Never stop asking questions and above all, keep working hard!”

20 • À LA CARTE • MARCH 2012

A Walk Down Memory Lane With more than a decade of experience, it’s no surprise that Chef Vinod has plenty of anecdotes to spare. This is especially true since he’s rubbed shoulders and shared utensils with gourmets of all nationalities.

One of his favorite stories is about a V.V.I.P banquet (a step above a normal V.I.P function, for those in the dark) that was catering to more than 800 people. Vinod had carefully planned the menu, in minute detail, with the host – from welcome drinks to the desserts served at the conclusion of the meal.

The welcome drink in question was one made from tender coconut water. In the kitchen, they cracked 500 coconuts and left the coconut water in a vessel while looking for a strainer. In the mean time, another chef in the kitchen mistook the coconut water for plain water and emptied it down the drain. Horrified, Vinod was forced to improvise. He used the remaining 100 coconuts' water and mixed it with rose water, juliennes of rose petals, honey, and fine chiffonade of the malai from the tender coconut. He laughs as he says “the final product was awesome and I couldn’t believe it! The host called me personally and thanked me for the suggestion of the welcome drink and told me that everyone really enjoyed it and that most of his guests were asking for the recipe”.

KITCHEN WISDOM

Vinod’s favorite easy to make dish is delicious and easy to whip up.

GOLDEN FRIED FISH 150 gms pomfret fillet 80 gms ocean crumbs or flakes 20 ml lemon juice Salt to taste Pepper to taste 50 gm seasoned flour (for dusting) 1 tsp chopped parsley Refined oil 20 gm mayonnaise 10 gm pine nut pesto 1 egg 1 Lemon wedge

1. Wash the fillet in running water and pat dry.

2. Marinate the fillets in salt, pepper powder and lemon juice.

3. Take three trays, put the whisked egg in one, seasoned flour in the second and ocean crumbs in the third.

4. Take the fillet dust in seasoned flour, coat with beaten egg and crumb with ocean flakes.

5. Heat oil in a deep fat fryer to 365* f (185*c).

6. Fry the fish until golden brown in colour (to check if cooked, the flesh should easily flake with a fork) 7. Serve hot with fries and pesto mayo, garnished with parsley sprig and lemon wedges.

À LA CARTE • MARCH 2012 • 21

As we bring to you these palatable dishes from around the world, it’s time to indulge in these recipes given by Chef Vijay, Jr. Sous Chef at Fondue, Savera Hotel.

22 • À LA CARTE • MARCH 2012

Tastes best with fresh salads.

GRILLED STUFFED CHICKEN BREAST Chicken breast stuffed with minced chicken, herbs and wine.

For chicken stuffing 100 gms minced Chicken 1 tbsp butter 2 tbsp red wine 2 tbsp cream 1 egg Corn flour as required 1 tsp thyme Seasoning as required For chicken marination 2 tbsp olive oil A pinch thyme Crushed black pepper as required Salt as required For cheese and chili sauce 50 ml butter 1 tbsp garlic 1 tsp fresh chilly 100 ml brown sauce Few drops red wine 1 tsp cream 1 tbsp cheddar cheese Seasoning as required

1. Marinate the minced chicken with the abovementioned stuffing ingredients.

2. Stuff the minced chicken into the chicken breast.

3. Marinate the chicken breast with olive oil, thyme and seasoning.

4. Grill the chicken breast.

Method for sauce 1. Melt the butter and add chopped garlic, green chili and sauté well.

2. Add brown sauce and add red wine. Cook well.

3. Then add seasoning and finish it with cream.

4. Arrange the cooked chicken breast on a serving platter.

5. Pour the sauce on top of the cooked chicken.

6. Garnish with fresh herbs.

BROWN SAUCE RECIPE Makes 2 cups 2 onions, finely chopped 2 tablespoons butter 2 tablespoons flour 2 cups beef bouillon Salt pepper

Cook the onions on low heat in the butter for about 5 minutes (don't brown them). Mix in the

flour and brown it for 5 minutes, stirring with a wooden spoon. Slowly stir in the bouillon and bring to a boil. Simmer the sauce on low to medium heat for 1 hour.

Season with salt and pepper to taste. You can strain the sauce if you wish. À LA CARTE • MARCH 2012 • 23

Photography : Abhay Kumar

Italian

Mexican

This Mexican dish makes for an excellent appetizer

VEGETABLE POTATO SKINS Potato Skins stuffed with vegetables and baked with cheese.

2 pcs potato 50 gms mushroom 50 gms baby corn 1 tbsp celery 1 tbsp leeks 2 tbsp onion 1 tbsp garlic 2 tbsp spring onion 1 bunch fresh coriander leaves 3 tbsp tomato sauce 2 tsp chili powder Few drops soya sauce Salt as required 1 tsp sugar Cheese for garnishing

1. Cut and halve the potato into two pieces 2. Scoop out the potato, parboil and deep fry it 3. Chop all the above vegetables and cook them with the spices 4. Stuff the above vegetables into the potato and grate some cheese on top 5. Gradinate the potato and serve them hot with salsa and sour cream 24 • À LA CARTE • MARCH 2012

MILLE FEUILLE OF VEGETABLES INDIENNE

Sautéed mix vegetables with mild Indian spices, layered with sliced fried potatoes 50 gms carrot 50 gms beans 25 gms broccoli 25 gms cauliflower 2 pcs potato 1 tbsp curry powder 100 ml cream Corn flour as required 1 tbsp fresh coriander leaves Salt to taste Pepper to taste

Continental

Serve hot with your choice of salads.

1. Cut the above vegetables in to dices and boil it.

2. Melt the butter. Add chopped garlic and curry powder to it.

3. Add the above vegetables to the mixture. Sauté well and add cream.

4. Add diluted corn flour to it so that the consistency is thickened.

5. Cut the potatoes into small slices and deep fry it. Keep it aside.

6. Arrange the above potato in the base and add the cooked vegetable mixture.

7. To garnish, sprinkle some freshly chopped coriander leaves on top. À LA CARTE • MARCH 2012 • 25

Italian

Serves as an excellent accompaniment with herbed rice.

BAKED BASSA VERA CRUZ

Fillets of bassa, baked with tomato, olives, herbs and spices. Served with herb rice and salad 200 gms bassa fish 1 tsp chili flakes 1 bunch fresh coriander leaves Few drops lemon juice 50 ml olive oil Black pepper as required 2 tbsp refined flour 100 gms fresh tomato 50 gms yellow & red pepper 1 tbsp celery 100 gms tomato puree 2 tbsp onion 50 gms butter 2 tbsp cream Italian seasoning as required

1. Marinate the fish with lemon juice, olive oil, chili flakes, coriander leaves and seasoning.

2. For the sauce, heat the butter and add onion, garlic, celery and leeks. Sauté well.

3. Add the freshly chopped tomatoes and tomato puree. Add seasoning and boil well.

4. Add the above fish fillets into the sauce.

5. Bake and serve hot.

26 • À LA CARTE • MARCH 2012

GRILLED AYAM KAMPONG

Malaysian

This Malaysian dish is a delicious starter

Strips of chicken grilled with lime basil chilli and cream 2 nos chicken breast 1tsp garlic 25 ml olive oil Seasoning as required For sauce 1 tsp ginger 1 tsp green chilly 1 tsp lemon grass 2 tbsp pnion 50 gms mushroom 1 tbsp fresh basil leaves 1 tsp chili flakes 1 tsp turmeric powder Few drops lemon juice 50 ml fresh cream

1. Marinate the chicken breast with olive oil, chopped garlic and seasoning.

2. Grill the above chicken and slice it.

Method for sauce 1. Heat the oil and add julienne cuts of ginger, chilly, lemon grass, onion and sauté well.

2. Add sliced mushroom and chopped basil leaves.

3. Add the above spices and cook well.

4. Add cream and the seasoning.

5. Pour the sauce in the serving platter. Keep the grilled chicken on top and serve hot.

6. Garnish with chopped fresh herbs. À LA CARTE • MARCH 2012 • 27

RULING SHERATON VIRENDER RAZDAN, GENERAL MANAGER ITC SHERATON PARK HOTEL AND TOWERS CHENNAI

Virender Razdan is a man of many interests and skills from a rich cultural background. We chat with the General Manager of the ITC Sheraton Park Hotel and Towers, Chennai.

Having grown up in a place that has been referred to as ‘Paradise on Earth’, Virender Razdan looks remarkably content with his new role as the General Manager at the Sheraton Park in Chennai. A graduate of IHM Srinagar, he exchanged his life in a small town for big cities like Delhi, Mumbai, Hyderabad and Kolkata. His efficiency and determination set him apart and he was soon recognized for his work. After stints with Hyatt, Hilton and Oberoi, Razdan is both cosmopolitan and traditional in his outlook and a man who really loves his work.

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Chennai is in for good times. In the next five years, I can see qualitatively a lot of good hotels coming up. The best part about Chennai is that they don’t have their businesses in one basket. They are focusing on four or five sectors and all of those sectors are future sectors of the world and are doing well”.

SMALL TOWN BOY Growing up in a small town didn’t hurt Razdan. Despite the fact that it’s a border state, Kashmir is a tourist capital in itself. Thanks to the world’s fascination with its beauty, it is inundated with droves of international tourists. According to Virender, “It was like growing up in any other small town. Exposure was limited but in Kashmir, I would say, vis-à-vis other small states, the exposure was better because it was an international place, quite a few international tourists used to visit there throughout the year’. This, he insists, gave them some insight into the global arena of international thought.

He describes his mantra, growing up, as “think local but act global”.

On a more entertaining note, he says, “Quite a few movies were shot there, during the season, whether it was Bollywood or sometimes even Hollywood. A lot of tourists visited from Europe – from France, from England and from America. These visits were long tenure and our interactions with them used to be more qualitative and due to which we used to have more insight into their lifestyle and they used to some into our lifestyle”.

BIG CITY LIGHTS “In this country, I’ve seen that, when you switch states, every state has its own unique culture and that culture makes you experience better things and makes you a better person. Delhi was much

faster than Srinagar. Bombay was much, much faster than Delhi. Calcutta was slow, Hyderabad was a mix and so is Chennai. The best part about Chennai is that there is work-life integration”. He explains further, “Sometimes you work long hours but then it gets compensated with some kind of spare time, here and there, so that kind of integration is here”.

Virender is all praises for the ‘City of Temples’ (a lovely moniker for a city whose development often seems sleepy to outsiders) saying, “Chennai has made me feel that rich culture still exists in this country, in the form of dance, music, the promotion of culture – Chennai has taught me that.”

PICKING THE PATH Hotel Management is not an easy career. A lot of hard work and skill is required to make a mark. When asked why he picked this route, Razdan laughingly says, “Because I didn’t get anything else”. He went on to say, “Do you watch Hindi movies? There was this one Hindi movie by Amitabh Bachchan, there’s a song in that movie –‘Kismat ke gumaya hotel mein pahunchaya’. Hotel management was one of the probable options in Srinagar, since the place was tourist friendly and thrived on tourism”.

Virender initially planned to join the army. He enrolled in the hotel management course, in his own words, “to fine tune my overall outlook towards life since a hotel is a lifestyle business”.

But after he began his course, he found À LA CARTE • MARCH 2012 • 29

Good facilities and good staff. That’s what the Sheraton Park boasts of, a claim that sounds simple but encompasses the essence of hotel management. that both the hotels and the environment appealed to him. He laughs when he describes the perks that he was promised in those days – a plush office is one of them! He says, simply, “I think this is where I was meant to be and this is what I was dreaming for”.

CHENNAI AND THE FUTURE Razdan predicts change for Chennai, “Oh, it’s going to change. Chennai is in for good times. In the next five years, I can see qualitatively a lot of good hotels coming up. In case the world economic scenario improves even 10%, come the end of 2013, 2014, 2015, Monday to Friday, you won’t find space in hotels in Chennai. Optimism seems like the feeling of the day, with Virender saying, “we see a lot of growth. Chennai has been untapped till now. The best part about Chennai is that they don’t have their businesses in one basket. They are focusing on four or five sectors and all of those sectors are future sectors of the world and are doing well”.

EXCEEDING EXPECTATIONS What makes guests so loyal to Sheraton Park? Over the years, many guests have made repeat visits to the hotel, despite newer and flashier options. According to Razdan, “All guests need only three or four things. One is that the hotel is in line with the hygiene factor that they see anywhere else in the world. The second is good communication skills of the staff that they are interacting with. The third is good food. If it is a local food they appreciate it more. Sandwiches, burgers and pizzas are food that they can eat anywhere else in the world but as they have travelled to India, to Chennai, they want local delicacies and that’s what we offer them at Dakshin. That’s why Dakshin is one of the top 15 restaurants in Asia”.

Good facilities and good staff. That’s what the Sheraton Park boasts of, a claim that sounds simple but encompasses the essence of hotel management.

BEING A CONNOISSEUR

His wine philosophy is simple. “Indulge in the wine, and trust in your palette.

If it tastes good it’s a good wine and if it doesn’t taste good to you, it’s not a good wine for you!”

A wine connoisseur, he loves wine and has done numerous wine tours – “I’ve done three wine tours – in France, Italy and the U.S”. He talks wistfully of the trips, “Life is so easy there, so fresh and convenient – no hassles!” He is happy to talk about his best champagne experiences. When in France, he lunched at both Moet Chandon and Dom Perignon (very high end champagnes), dining places. He reminisces about the gold plates, French butlers, magnum champagne bottles and the best of champagne worldwide (“with the best of company and the best place”) – “It doesn’t get better than that”, he declares.

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Virender likes to cook at home, especially breakfasts for his kids and occasionally lunch. His favorite cuisine is “Naturally, Kashmiri”, he says with a smile.

ROGAN JOSH Serves 4 500gms mutton (washed and cleaned) 1 cup mutton stock 5 tbsp oil 1 tsp kashmiri red chilli powder 1 tsp ginger powder (sonth) ½ tsp zeera (whole) 6-8 cloves 4 green cardamom ½ a stick cinnamon 1 tsp saunf powder Ratan Jog oil as required 1 tsp Kashmiri Var (garam masala made from Kashmiri ground spices) ½ cup curd Salt to taste Fresh chopped coriander to garnish Ratan Jog is a herb grown in Kashmir, the roots of which are grounded to a powder and used as natural rich food red food colour in India. This is the original spice responsible for the red colour in dishes like Rogan Josh, Dum Aloo and Rista.

For Ratan Jog oil 1. Heat oil in pan and add Ratan Jog stick.

Allow it to cook till the oil becomes red in colour (2-3 minutes) 2. Drain oil and keep aside. Use as much as the recipe requires and store the rest for further use. (do not refrigerate) For Rogan Josh 1. Heat oil in a heavy bottom pan and add whole zeera. Allow it to splutter. Now, add the cardamom and cloves.

2. Add Kashmiri red chilli powder and Kashmiri Var. Immediately add the mutton and stir.

3. Add salt, saunf powder, ginger powder and let it cook on medium fire for 5-10 minutes or till all the water has dried up.

4. Mix mutton stock and curd together and pour it into the mutton. Cook till the mutton is done.

5. Add Ratan Jog oil prepared and mix well with the cooked mutton.

6. Remove and garnish with coriander leaves.

7. Serve hot with boiled rice.

There are different versions of Rogan Josh and this recipe comes from my grandmother’s kitchen, tried and tested, several times to great success.

À LA CARTE • MARCH 2012 • 31

Restaurant Rounding

A Tasty Wheel

Want to try a multitude of dishes? Then multi-cuisine is the way to go. Crimson Chakra offers you a taste of continental, Indian and fusion fare.

In its previous avatar of Cornucopia, the restaurant was well known for its fabulous continental fare. The current menu has been updated and Indian and fusion dishes have been made available to its customers. The restaurant now operates under the banner of Crimson Chakra and is located in Gandhi Nagar.

What: Crimson Chakra Where: 13, First Crescent, Gandhi

Nagar, Adyar Chennai - 600020 32 • À LA CARTE • MARCH 2012

At first glance, it’s clear that this restaurant is a fusion of cultures. With light rooms and comfortable yet elegant cane furniture, this is a place which encourages customers to relax and take a break. Thanks to its fortunate location, the only noise inside the restaurant is the hum of conversation from other guests.

Even on a weekday afternoon there are plenty of other people in the restaurant – surely a good sign.

Curtain Raiser

We opted for drinks first and decided

to go both traditional and quirky with a classic lime mint cooler and a ‘Blue Marina’ – a delicious and refreshing mix of Blue Curacao, lime and pineapple juice and 7 up. Refreshed, we sat down to evaluate the extensive menu. With an interesting mix of South and North Indian dishes, the ‘Crimson Chakra’ section of the menu yielded several prospects. We managed to narrow down our selection to Karuveppalai Urulai Varuval, fried potato strips sprinkled with powdered curry leaf. The Cornucopia section of continental food was no less impressive and we chose the Curried Mushroom and Corn Sacks.

These consisted of curried mushrooms and corn, delicately fried and served with a mild garlic dip and sour cream.

The fried potato strips were a good alternative to the ever-popular French fries. The curry leaf powder gave it a little zing that was entirely lacking from the overly salty alternative. But the mushroom and corn sacks were the real

winner - light and crisp, and a perfect teaser for the meal to come.

Centre Stage

After eyeing both sections of the menu, we decided to go in for a mix of dishes.

First up was the Paneer Kheema Masala with naan. The chief ingredient of this dish was a paneer crumble. It was cooked in South Indian spices and tasted fantastic with the fresh naans.

The coconut in the dish seemed a little excessive to us but that’s a matter of personal opinion. We also had an excellent Mutton Vada Ball curry which was the perfect complement to the naans.

From the continental menu, we tried the Corn Crepes with Vegetable Forestierre which turned out to be pancakes made out of corn flour served with vegetables in tomato basil and cheese sauce.

Though we were a little misled by the description (‘where is the corn?’), the dish turned out to be decent, not being heavy on the cheese. The potatoes served

À LA CARTE • MARCH 2012 • 33

on the side were delicious and served as a great foil to the crepes.

We couldn’t leave without sampling some of the pasta, so we had penne in cream sauce with vegetables, oregano and cheese. Sounds simple? You’ll be surprised how many restaurants have trouble with it. Crimson Chakra wasn’t one of the aforementioned. The pasta was on the right side of creamy and the flavoring was subtle. Next, we ordered the Chicken Clemencu, poached chicken garnished with mushrooms. The chicken was served with potatoes and boiled vegetables. The chicken was well cooked and tender and again the potatoes were fantastic.

Standing Ovation

Despite having eaten our weight in good food, we ordered some of the dessert that Crimson Chakra is well known for.

The Whisky and Mocha Mousse was melt-in-the-mouth delicious, easily the best part of the entire meal. The mango eggless cheesecake was also impressive, light and creamy. The Gulab Jamun’s were served warm and were soft and well made.

Verdict

Crimson Chakra’s real strength lies in their excellent continental offerings.

Their pasta and chicken dishes are fantastic. Their Indian dishes are similarly delicious but are hardly extraordinary. The desserts were perhaps the most spectacular aspect of the meal.

Overall, it was worth it. The prices aren’t steep, the food was, for the most part, excellent and the restaurant itself is lovely.

In a line: A perfect place for a family meal Make a Reservation:

+(91)-9677277900

34 • À LA CARTE • MARCH 2012

With an interesting mix of South and North Indian dishes, the ‘Crimson Chakra’ section of the menu yielded several prospects.

Restaurant Rounding

Food that is Pedestrian, Desserts that are Sinful By Anjali Alappat & Anitha Ramachandran

From Tamales to Cheesecake, Sandy’s offers its customers an eclectic mix of dishes. Join us for a taste of fusion fun.

What: Sandy's Where: No 16, Opp To Subway

Restaurant, Wallace Garden Road 2nd Street, Nungambakkam, Chennai – 600034 When Sandy’s first opened, it was a small shop in R.A Puram. Fast forward a few years and things have changed, with two branches, a bakery and an updated menu, Sandy’s is moving with the times. À LA CARTE • MARCH 2012 • 35

The Panini with mozzarella, pesto sauce and tomato concasse, was served with some lovely potato wedges. Simple fare indeed.

The Air

As you walk into the restaurant, you feel like you are dislodged from Chennai and transported to New York. Grungy floor, bar stools, spaced out seating, ample lighting, beach windows, white walls and photographs of decadent chocolate desserts – an atmosphere you can find nowhere else in Chennai.

Interesting Entrées

We kick started our meal with some light starters. It is pleasing to note that Sandy’s caters to both the vegetarian and non-vegetarian palate in equal measure.

Corn tamales were the first up, followed

by Pankow Chicken. The tamales were made of sweet corn kernels, crème 36 • À LA CARTE • MARCH 2012

fraiche and a dash of Southwestern sauce - the dish was eggy and average.

The chicken was a step up from the usual deep fried chicken tenders and was served with a delicate honey mustard sauce on the side.

Beguiling Brews

Being a chocolate laboratory, it was only right that we sample some of their signature chocolate drinks. We went with the hot milk chocolate and the hot white chocolate – deliciously creamy. The white chocolate milkshake was decadent, with the real flavor of white chocolate – no pale imitations here!

Mediocre Main course

After taking the edge off, we were eager to try out some of the delicious sounding entrées on offer. The new menu gives customers plenty of options. Soups and salads are available as well. The

pasta section is well stocked with some sumptuous dishes. The recommended ravioli of the day is a good choice.

With a mushroom stuffing, wine and cream emulsion, garnished with cherry tomatoes and broccoli, it’s simple but effective. We found the sauce fabulous but the pasta itself was a little too thick for our liking.

We ordered for a ‘braised fish’ instead came the ‘hoison fish’ which was actually a fish-rendition of hoison prawns. The fish was cooked in chilli soy emulsion and was served on a bed of broccoli, baby potatoes, mushrooms and onions. The boiled vegetables actually eclipsed the fish, which, though tender and well cooked, was well beyond over salted. It’s no rocket science that it’s not possible for a fish to take in the sauce like the prawns would have.

The Margherita is a simple, wholesome fare. A Panini with mozzarella, pesto sauce and tomato concasse, it was served with some lovely potato wedges.

We would’ve appreciated a more interesting dip along with the Panini but had to settle for some ketchup (very fast food like).

The Wimbledon consisted of white chocolate cake, white chocolate ganache, cream and strawberries, inspired by the classic Wimbledon treat. We loved the white chocolate ganache and the strawberries gave the whole dish a fresh edge. The ice cream on the side just added to the whole experience. Soft and creamy, definitely our pick of the menu!

Decadent Desserts

The Verdict

Most fans of the restaurant have tried their signature desserts – Dark Decadence and OMG. This time around, we tried some of the new additions – the Inside Out and the Wimbledon.

The Inside Out is a molten chocolate cake with a twist. Tired of the standard fast food option, Sandy’s introduced a cake with a cold chocolate center.

When served, it is lightly caramelized with a blowtorch to heat up the center.

The effect is fantastic. No fear of over baked and dry cake here, moist, creamy and chocolatey were the words of the day, especially when combined with the delicious vanilla icecream.

Though the main courses were not exactly our cup of tea, there were a few highlights – the pasta sauce was good but the pasta itself was too thick.

The Pankow Chicken was promising but the Corn tamales were abysmal – eggy and not tamale like. But if in doubt, the desserts are the way to go.

From the milkshakes to the petit fours, Sandy’s only lives up to the ‘chocolate laboratory’ tag.

In a line: Pop by once for a meal and

more than many times for desserts.

Make a Reservation:

+(91)-(44)-42134000

À LA CARTE • MARCH 2012 • 37

KITCHEN Cooking is an act of love and women around the world have proved to be instinctive cooks and there is nothing as instinctive as love. Whether it’s their TV shows or the endless list of cook books to their credit, they have set the benchmark when it comes to different cuisines. homas Wolfeonce said, ‘There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves.’ He can’t get more honest, can he? Women around the world have nurtured the love for cooking and inspired several amateur cooks and they also have obliterated anti-cooking sentiments within several folks who have cringed at the sight of a kitchen. This month, we pay tribute to these culinary queens who have used their intuition to innovate and create recipes that are sublime. By Anitha Ramachandran

Nigella Lawson Nigella once said that she is neither a trained chef nor a professional cook and her knowledge as far is food is concerned is only as a lover of food.

Her eternal penchant for food is obvious through her having raptured thousands of people world over by way of her shows like Nigella Bites and Nigella Kitchen. Her cooking career started in 1998 when she started writing cookbooks like How to Eat and How to be a Domestic Goddess.

She started off as a culinary assistant 38 • À LA CARTE • MARCH 2012

and eventually began hosting her own show called Nigella Bites which won her a million viewers. With her charismatic presentation and husky voice, Lawson is considered to be the sexiest television chef to ‘grace an apron’.

LAWSON’S TOP 5 Nigella’s Chocolate Fudge Cake, Christmas Rocky Road, Tarragon Salmon, Lamb-stank Stew, Tomato Curry with Coconut Rice

Julia Child Think French cuisine and the first thing that comes to our mind is Julia Child. The author of the bestselling cook book Mastering the Art of French Cooking, she was America’s most popular chef in the 1960’s, specializing in French cooking. Her then TV show The French Chef was one of the milestone shows which set a standard of perfection in terms of cookery shows on television. Post World War II, Julia studied French Cooking in Paris and later co-founded a cooking school called L'Ecole des Trois Gourmandes. Her expertise in French cooking won her several

offers to host TV shows including Julia Child & Company and Dinner at Julia’s. She ruled the roost of television for nearly four decades!

Her calm and composed style of cooking in her distinctly chirrupy voice has still found a place in the hearts of many even today. Academy award winning actress Meryl Streep played the role of Julia Child in the biopic Julie and Julia.

RECIPES TO REMEMBER HER BY Boeuf Bourguignon, Roast Chicken, Choucroute Royale, Chocolate Mousse

Known for having improved the culinary habits of the Americans, Julia is also the author of several books like The Way to Cook and My Life in France. À LA CARTE • MARCH 2012 • 39

Tarla Dalal Tarla Dalal – a familiar name in every vegetarian family across the country.

A master chef, TV host of cookery shows and cook book writer, she started conducting cookery classes in 1966.

The classes were a success as people remarked ‘If you want your daughter to get married, send her to Dalal’s classes.’ Her cookery show Cook it up

with Tarla Dalal won raving reviews.

Dalal published her first cook book, The Pleasures of Vegetarian Cooking in 1974 and has around 100 books to her credit since then. Having sold over 3 million copies, today, she is one of the top five bestselling cookbook authors in the world. Her books are extremely popular that it has been translated in all the Indian languages and in Dutch and Russian as well. Though she writes recipes in all cuisines, her expertise is in Gujarati cuisine. Other books of hers include Exotic Diabetes Cooking, Kebabs & Tikkis, Growing Kids Cookbook and Non-Fired Farsans. Tarla Dalal is the first woman to be awarded the Padma Shri in the field of cooking.

FROM HER REPERTOIRE Achaari Dahi Bhindi, Aloo Gobi ka Pulao, Khaman Dokla, Bajra Khichdi

Mallika Badrinath The kitchen queen of the South, Mallika Badrinath is a popular face in the culinary world. Her traditional South Indian vegetarian recipes are simply to die for. She started experimenting with food to please her kids with attractive nutritious food.

Mallika flopped miserably every time she tried something new but she never gave up. After all, culinary mishaps do happen! Today, she is known for her mix and match recipes which are an inspiration for every aspiring cook and housewife. Her life changed in 1988 when she published her first cookbook that consisted of 80 dishes.

Today, she has around 30 books to her credit and countless contributions to 40 • À LA CARTE • MARCH 2012

newspapers and magazines. She is a stellar example of someone who took a household passion to a different height altogether.

BEST OF MALLIKA Tamarind Upma, Bisibele Bath, Misri Bath, Quick Rasam

Anjum Anand People consider Anjum to be the Indian version of Nigella because of the way she is - the bouncy brown hair and the way she flirts with food are all ever so endearing. Though she grew up in London, she developed a keen interest towards Indian cuisine and cookery. She is in fact one of the first food writers to give Indian recipes a healthy twist.Her style of cooking involves incorporating new twists to old recipes. She is known for using healthy ingredients and limited oil as Indian dishes are usually rich in fat. Anjum has had a vast experience in the hotel and hospitality industry.

She wrote her first book Indian Every Day: Light, Healthy Indian Food when she was 25. Since then, she has been penning recipes in best-selling books like Indian Food Made Easy, Anjum’s New Indian, Anjum’s Eat Right for your Body Type and I Love Curries. She also follows Ayurvedic principles in her cooking. Anjum also hosted BBC’s Indian Food Made Easy.

SIGNATURE DISHES South Indian Haddock and Corn Chowder, Wild Mushroom Pilaf, StirFried Cabbage, Bengal Gram and Coconut, Fried Spiced Okra

Anjum has served as a chef and waitress in the kitchens of restaurants like Café Spice in New York, Park Royal Hotel in New Delhi and for Tommy Tang at Mondrian Hotel in Los Angeles.

41 • À LA CARTE • MARCH 2012

À LA CARTE • MARCH 2012 • 41

Street Smart

What the fish?!

What: Fish on the beach Where: Besant Nagar Beach Why we love it: Who doesn’t love the

beach, especially when dusk casts its mellow shadow on the golden sands?

And, while the piping hot bajjis slathered in spicy green mint chutney are the mass favourite, try out the myriad sea food offerings – fried to perfection. Neatly displayed behind cellophane wrappers, an array of differently sized fish are lined up along with varieties of prawns and crabs in the countless tiny stalls vying for your attention. The process is relatively simple – you choose the sea food of your preference and after a wait in the makeshift seating area with rickety plastic chairs and stools, it appears in front of you, presented beautifully in an appetizing manner. We tried the nethili meen (anchovies) fry which was crispy and mild leaving behind a spicy tinge.

The vanjaram meen (seer fish) fry was soft in texture with just the right mix of different masalas to give that fiery 42 • À LA CARTE • MARCH 2012

What stole the thunder was the prawn fry accompanied with sautéed with onions with its delightful range of flavours to give an interesting twist to balmy evenings.

edge. But, what stole the thunder was the prawn fry accompanied with sautéed with onions with its delightful range of flavours to give an interesting twist to balmy evenings. The specialty, however, were the tiny crabs and the pomfret fish fry done to bronzed perfection. We are assured by the stall owner that all fish are the day's fresh catch and the masalas are freshly ground to give it a distinct taste.

Price list: The price, we were told, differs on a daily basis depending on the day's catch and the season. The starting prices were Rs. 30 for the small sized fish going on to Rs. 70 for the larger ones.

À LA CARTE • MARCH 2012 • 43

Celeb Foodie I am a big gastronome. I prefer trying out local dishes wherever I am visiting. If it is the local dhabas in Agra, then it is puttu kadala curry in Kerala.

GAUTHAM VASUDEV MENON

The landscape of Tamil cinema changed over night with films like Minnale, Kaakha Kaakha, Vettaiyadu Villaiyadu and more. This man behind the lens knows what it is to take risks and be adventurous when it comes to film making – perhaps why his films are critically acclaimed. But he is not exploratory with just films. Gautam being the foodie he is, loves anything South Indian and Italian and not to forget desserts. Anitha Ramachandran caught up with him while he talks about how big an epicurean he is.

Cuisine I love

A weakness for

Might sound strange, but home food works best for me. Even while traveling, I am happy with Tamil and Kerala cuisines. I can’t get enough of the Kerala fish curry served with ghee rice. When I am abroad, I prefer pastas.

Anything chocolate! I have a long sweet tooth and I have a soft spot for gooey chocolate cakes and brownies.

A wow food moment

I always visit The Cheesecake Factory in the US and they are known for their wide array of desserts, pastas and salads. I look forward to eating there every time I visit the States. At home, it’s just mom’s Biriyani that I am fond of. So far, it’s the best Biriyani I’ve ever tasted.

Favorite restaurant in Chennai

I love the food at Southern Spice, Taj Coromandel where the appams and fish curry are a must try. I also enjoy South Indian food at Dakshin, Park Sheraton.

My family prefers dining at standalone restaurants like Dynasty at Anna Nagar, Tuscana, 5 Senses and Karaikudi.

44 • À LA CARTE • MARCH 2012

A bad food experience

(Grinning) Oh there are lots! To name one would be the raw Sushis I tasted in New York. Somehow, I am accustomed to the Chinese we get here in India as the authentic taste can be quite a disaster!

The chef in me

I am a wonderful cook and I enjoy cooking too. Thanks to the two years of hostel life during my engineering days.

My egg fried rice, meat fry, sambar, rasam, upma, kesari and fish fry cooked in Kerala style are all runaway hits!

A food wisdom

I try to eat small meals every two hours and I consume rice only once a week. As my work involves me running around, I try to keep myself fit through the food I eat.

To me, travelling has a lot to do with food. While shooting for Kaakha Kaakha in Andaman, Jeevan and I tried our luck in finding a food joint where we got puttu and kadala.

À LA CARTE • MARCH 2012 • 45

SAMPLING THE

GOURMET GHETTO

The ‘Gourmet Ghetto’ is a Berkeley institution that began in the 60’s and 70’s.

It signifies the multitude of restaurants that can be found in the area surrounding Shattuck Avenue, Berkeley, California. By Anjali Alappat

46 • À LA CARTE • MARCH 2012

The area called the ‘Gourmet Ghetto’ is known for its eclectic mix of food options. From French to Ethiopian, wandering through the gourmet ghetto is a foodie’s dream.

CUISINE FRANÇAIS

Chez Panisse was begun by Alice Waters, renowned Chef and Restaurateur. Inspired by cuisine in Provence in France, Waters launched Chez Panisse and kick started the food revolution.

California cuisine became a movement by itself and the gourmet ghetto was born.

Today, Chez Panisse is still considered one of the most successful restaurants in the area. The restaurant isn’t large but has a romantic atmosphere and an extremely helpful wait staff. The food is true to its roots and is typically French with a Californian twist (all of it is organic). It’s not easy to get a table; Walter’s reputation makes sure of the restaurant’s constant popularity. However, it is one of the few places that are still beloved by locals and tourists alike. In many ways, Chez Panisse is the lodestone upon which the gourmet ghetto was built.

À LA CARTE • MARCH 2012 • 47

GRAB A SLICE

Everyone in Berkeley has visited the Cheeseboard Collective at some point. The business has two parts, both of which are extremely successful. The Cheeseboard is a bakery and cheese shop, and the pizzeria is a local institution, especially among the students at UC Berkeley. The Cheeseboard Pizzeria offers customers quick service, so don’t be shocked by the enormous line that sometimes winds its way outside the premises. Pizzas are made from organic components and are always vegetarian.

Only a single kind of pizza is served a day and it’s usually an assortment of flavours and is utterly delicious! Pizzas are served as fast as they are pulled out of the oven and they’re usually sold by the slice.

Another fun aspect of the pizzeria is the live music. Local musicians are welcomed to entertain customers and the restaurant even has a piano. On sunny days, it is common to see people sitting on the grassy divider on the road, enjoying the sunshine and munching on a slice.

The Cheeseboard Collective has been instrumental in the development of the gourmet ghetto and it doesn’t look like their popularity is waning in the least!

48 • À LA CARTE • MARCH 2012

The quintessential university town, Berkeley is a rich melting pot of cultures. Affectionately known as ‘Bezerkely’ by the locals, it is famous for its laid back atmosphere and fantastic food.

California is well known for being cosmopolitan and Berkeley is the epicenter of the Californian ethos when it comes to food.

INSPIRING STARBUCKS

Everybody knows Starbucks. For many, they’re a symbol of Americanization. Dylan Moran famously joked that America could take over third world countries by building Starbucks outlets and getting the locals hooked on to coffee.

But the enormously successful chain of gourmet coffee shops derived their inspiration from a much smaller and more specialized source.

Alfred Peet began the first Peet’s Coffee in 1966. Born and raised in Holland, Peet found American coffee severely lacking when he immigrated there. His love for gourmet coffee culminated in his starting his own store. A legend in the field of gourmet coffee, Alfred Peet has been called the ‘spiritual grandfather’ of Starbucks, having introduced all three of the founders to gourmet coffee. When Baldwin, Bowker and Seigl began the first Starbucks, Peet’s supplied them with roasted beans. In fact, the first Starbucks even resembled Peet’s Cafe!

THE GOURMET BURGER

Burgers are typically American that has found a popular place all over the world. With a McDonald’s in every city, it’s easy to dismiss burgers as fast food fare, one chain no different from the other. While that may be true of a big chain, there’s something special about the smaller, more personal burger joints. Oscar’s is one such place and the grilled burgers that they offer are the local favorites. The menu is simple and so is the atmosphere. This is a throwback to the diners of old, with laminate tables and close seating, where the burgers are the focus, not the wall décor.

Customers can choose between four options – beef, turkey, chicken and veggie. Simple but delicious fare, the milkshakes are similarly fantastic. This is definitely a healthier and a better tasting option than going to a Burger King! À LA CARTE • MARCH 2012 • 49

Listings

Info at your fingertips

60

Sushi

63

Fish and Chips

Japanese

24 Hour Dining

61

Lasagna di Pollo

Italian

Learn more about this ‘melt-in-the-mouth’ kebab. Galouti Kebab 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 • À LA CARTE • MARCH 2012

This month’s pick Galouti Kebab

Just one of the many delicious kebabs that are the mainstay of Awadhi cuisine from Lucknow in North Indian Uttar Pradesh.

Legend has it that the ruler of Lucknow, Nawab Asaf-Ud-Dowlah, had lost all his teeth. He had commissioned the creation of a version of his beloved kebabs that would use the finest lamb cuts, mince them twice, add a tenderizer and flavors the whole with a heavenly spice mix.

Gorgeous! The texture is so fine it surprises at first, but being dispensed from any chewing is blissful.

It is usually served with flat-bread such as chapati or paratha.

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

28464255 Meenam Harrisons 315 Valluvar Kottam High Road, Nungambakkam.

42222777 Sigree Hotel Aruna Annexe 144-145 Sterling Road, Nungambakkam.

42664222 Peshawri Chola Sheraton 10 Cathedral Road, Gopalapuram.

28110101

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

28111794 Mouthful 12/20 Raghaviah Road, T.Nagar.

42124260 Copper Chimney 74 Cathedral Road, Gopalapuram.

24980819 Up North The Raintree Hotel 636, Anna Salai,Teynampet 28309999 À LA CARTE • MARCH 2012 • 51

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

28111462 Anna International Airport, Meenambakkam.

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

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

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

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

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

28253434

Chipstead Taj Coromandel 37 MG Road, Nungambakkam.

66002827

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

42252525

Crystal Bar Ranjith Hotel 15 Nungambakkam High Road, Nungambakkam.

28270521

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

28150500

Distil Taj Connemara 2 Binny Road, Anna Salai.

66000000

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

24725950

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

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

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

42222777

Pasha The Park 601 Nungambakkam Main Road, Nungambakkam.

42676000 Sparks Savera Hotel 146 Dr Radhakrishnan Salai, Mylapore.

28144700 Rhapsody Courtyard Marriott 564 Anna Salai, Teynampet.

66764000

Regal Resto Bar Raj Park 180 TTK Road, Alwarpet.

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

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

66313131

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

52 • À LA CARTE • MARCH 2012

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

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

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

24466240

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

28554476

Xzubarence Bar Raj Park 180 TTK Road, Alwarpet.

42257777

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

24951919

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

28161000

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

26412222

Trantor Bar Breeze Hotel 850 Poonamallee High Road, Poonamallee.

26413334

Tropicana Bar New Victoria Hotel 3 Kennet Lane, Egmore.

28193638

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

67413333

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

27435030

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

22344747

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

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

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

Food chains Mc Donald’s 106 2nd Avenue, Anna Nagar 9566022866 Taramani 45556008 À LA CARTE • MARCH 2012 • 53

Food Chains Adyar Ananda Bhavan 70/241 Ramakrishna Mutt Road, Mylapore 23453031 Nungambakkam 23453037 Anna Nagar 23453048 Koyambedu 23790403 Mogappair 42845074 Pondy Bazaar 23453041 Vadapalani 42013008 Parrys 23453044 Tambaram 42034949 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 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 Spencer Plaza, 769 Mount Road, Anna Salai 64616883 Mylapore 45600600 Anna Nagar 28111177 Besant Nagar 64616889 Express Avenue 28464646

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

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

US Pizza 152 Abirami Mega Mall, Purusaiwalkam 42371111 Pizza Hut Spencer Plaza, 769 Mount Road 39883988

Garden Fresh Veggie Pizza

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54 • À LA CARTE • MARCH 2012

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

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

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

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

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

Blueberry Muffins Desserts, Bakers and Ice Cream

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

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

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

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

Freeze Zone 33 TTK Road, Alwarpet.

24661839

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

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

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

26150080 Anna Nagar 26220080 Chetpet 28362255 K.K Nagar 23663939

Strawberry Smoothie

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

La Patisserie Taj Coromandel 37 MG Road, Nungambakkam.

66002827 Baker’s Cottage 6th Avenue, Anna Nagar.

9884532326 Maple Leaf Chocolate Lounge 9 Harrington Road, Chetpet.

43561666, 43561333

Jelly Belly E37 2nd Avenue, Besant Nagar.

24460777 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 Fruit Shop on Greams Road Greams Rd, Thousand Lights 23450871 Besant Nagar 23450876 Anna Nagar 23450872 Kilpauk 23450877 Spencer Plaza 28490083 Cathedral Road 23460986

Banana Split Sundae

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56 • À LA CARTE • MARCH 2012

South Indian · Kerala 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 Madras The Kitchen The RainTree Anna Salai 636 Anna Salai, Teynampet.

28309999

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

42137774

Dakshin Park Sheraton 132 TTK Road, Alwarpet.

24994101

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

28156363

Kerala

Rasam 25 Raja Annamalai Road, Purasawalkam.

9789062857

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

Chennai Woodlands 20 2nd Lane Beach, Parrys.

25214343

Coconut Lagoon 1 Cathedral Road, Gopalapuram.

42020428

Annalakshmi Restaurant 804 Mount Road, Anna Salai.

28525109

Tharavad 6 Bay View Drive, Kottivakkam, ECR. 9840075355

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

28341212 Malgudi Savera Hotel 146 Dr Radhakrishnan Salai, Mylapore.

28114700 The Raintree Taj Connemara 2 Binny Road, Anna Salai.

66000000 Anjappar 7/2 JP Tower, NH Road, Nungambakkam.

28256662

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

Kerala · North West Frontier La Shaakahari 20 Pycrofts Garden Road, Nungambakkam.

28265000 Peshawri Chola Sheraton 10 Cathedral Road, Gopalapuram.

28110101 Mouthful 12/20 Raghaviah Road, T.Nagar.

42124260

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

42328585

Moti Mahal 7 Jaganathan Road Nungambakkam 42137539

Thalassery W77 4th Street, AnnaNagar 26207853 Kottaram Restaurant 9/2 Taramani-Perungudi Link Road, Perungudi.

24540660

Copper Chimney 74 Cathedral Road, Gopalapuram.

24980819

Kabul 1/200 Dr Radhakrishnan Salai, Mylapore 24996761

Olives Hotel Deccan Plaza 36 Royapettah High Road, Royapettah.

66773333

Palki 1, Cathedral Road, Gopalapuram.

28111794

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

NORTH INDIAN

North West Frontier

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

28464255

Meenam Harrisons 315 Valluvar Kottam High Road, Nungambakkam.

42222777 Sigree Hotel Aruna Annexe 144-145 Sterling Road, Nungambakkam.

42664222

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

58 • À LA CARTE • MARCH 2012

North West Frontier · Pan Asian · Thai · Chinese Thai

Baan Thai 10 Khader Nawaz Khan Road, Nungambakkam.

28332611, 28332612 Silk Asiana Hotel 1/238 Old Mahabalipuram Road, Semmencherry 67411000 Benjarong 146 TTK Road, Alwarpet.

24322640, 43009161

Barbecue Chicken Mughals Zaika Restaurant 8 Rajarathinam Street, Kilpauk.

42858901

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

28262626

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

28464422

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

42018382

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

66313131

INTERNATIONAL Pan Asian

Hip Asia Taj Connemara 2 Binny Road, Anna Salai.

66000000

Lotus The Park 601 Anna Salai Nungambakkam.

42676000

Chinese The Cascade 32 Khader Nawaz Khan Road, Nungambakkam.

28333836, 42137767 Besant Nagar 42019372, 24461625 Rangis Continental Chambers 142 Nungambakkam High Road, Nungambakkam.

42144933

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

22314343 Minar Savera 146 Dr.Radhakrishnan Salai, Mylapore.

28114700 The Great Kebab Factory Radisson GRT Hotel 531 GST Road, St Thomas Mount.

22310101

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

Chinese · Malaysian · Japanese · Korean Mandarin 19 Thiruvedian Street, Gopalapuram.

28117431

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

26212699, 42026609

Stix Hyatt Regency 365 Anna Salai, Mount Road 61001234

Oriental Blossom Radha Regent 171 Jawaharlal Nehru Salai, Arumbakkam.

24757788

China Town 74 Cathedral Road, Gopalapuram.

28112246

Flower Drum Prince Plaza, 46 Pantheon Road, Egmore.

30228822

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

28253434

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

24335759

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

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

28464088

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

The Canton Kaveri Complex, 96 Nungambakkam High Road, Nungambakkam.

28272197, 28214445 Golden Dragon Taj Coromandel 37 MG Road, Nungambakkam.

66002827 Wonton 39 4th Street, Alwarpet 32513335, 43009700 Nungambakkam 28332002 Anna Nagar 26264633 Adyar 42116364

Crispy Sesame Chicken with Gingered Beans

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60 • À LA CARTE • MARCH 2012

American · Continental · Italian 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 Eden Harrisons Hotel 315 Valluvar Kottam High Road, Nungambakkam. 42222777 Anna Nagar 26221010

Papa John’s Pizzeria 29 Nungambakkam High Road, Chennai 42075656 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 Smoking Joe’s 31, Burkit Road, T.Nagar 24350505

Casa Piccola 7, Khader Nawaz Khan Road, Nungambakkam 64500500

Mediterranean Aqua The Park 601 Nungambakkam Main Road, Nungambakkam.

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

28150500 Estia Aloft Hotel 102 Rajiv Gandhi Salai, Sholinganallur, Old Mahabalipuram Road.

45925500 Kefi Taj Mount Road 2 Club House Road, Mount Road.

66313131

Mexican Don Pepe 73 Cathedral Road, Gopalapuram.

28110413

Italian

Rhapsody Courtyard Marriott 564 Anna Salai,Teynampet.

66764000, 66764488 Focaccia Hyatt Regency 365 Anna Salai, Mount Road.

61001234

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

Mediterranean · Sweets · Coffee Pubs Coffee Pubs

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

Rava Khoya Laddoo 5 Senses Oyster, 9, Khader Nawaz Khan Road Nungambakkam 30062010

Gangotree 42 Cathedral Road, Gopalapuram 28111664 Adyar 24452422 The Grand Sweets 2nd Main Road, Gandhi Nagar, Adyar 42054466 Besant Nagar 45006464 Anna Nagar 42634422 T.Nagar 42124466

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

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

67413333

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 Crown The Residency Towers Sir Thyagaraja Road, T Nagar.

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

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

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

43084984

Amethyst Whites Rd, Royapettah Entrance next to Corporation Bank 4599 1630 Anokhi 106 Chamiers Road, Opposite Oryza 24311495 Café tapas 47B Ground Floor, Ramana Nursing Home Complex Velachery Main Road, Velachery.

42325165 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

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62 • À LA CARTE • MARCH 2012

Coffee Pubs · 24 Hour Dining · Seafood Café Pascucchi Express Avenue Mall 49 Whites Rd, Thousand Lights.

09840922895

Verandah Taj Connemara 2 Binny Road, Anna Salai.

66000000

High on Caffeine Mitsubishi Showroom, LB Road, Adyar.

42116482, 9003034049

Water’s Edge Café GRT Temple Bay Mahabalipuram.

27442251, 27443636

Robustaa 24/67 Halls Road, Kilpauk.

42858412

24 Hour Dining

601 The Park 601 Nungambakkam Main Road, Nungambakkam.

42676000

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

Paprika Mariott Courtyard 564 Anna Salai, Teynampet.

66764000

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

66313131

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

22255555

Anise Taj Coromandel 37 MG Road, Nungambakkam.

66002827

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

22344747

Anytime GRT Grand 120 Sir Thyagaraya Road, T Nagar.

28150500

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

42252525

Fisherman’s Fare Casa Major Road, Egmore.

28194840

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

22310101 Main Street The Residency Towers Sir Thayagaraya Road T Nagar.

28156363 Caramel Asiana Hotel 1/238 Old Mahabalipuram Road.

Semmencherry.

67411000

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

Wharf GRT Temple Bay Mahabalipuram.

27443636

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

22314343

Multicuisine Fusion 9 Aruna Centre 145 Sterling Road, Nungambakkam 42664299 Seven Comfort Inn Marina Towers 2A Pooniamman Koil St, Egmore 28585454 À LA CARTE • MARCH 2012 • 63

Multicuisine · Health Food · Arabian Drizzle No. 1, Sultan Ahmed Street, Neelankarai, ECR. 32219966 Ayna Hilton 124/1, J.N.Salai, Ekkaduthangal 22255555

Health Food

Cholayil Sanjeevanam 97/45 Nungambakkam High Road, Nungambakkam.

64508427 Mahamudra 117 Luz Church Road, Mylapore.

43535555

Mixed Vegetable Broth Crimson Chakra 13 First Crescent, Gandhi Nagar, Adyar.

09677277900

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

28476063

Cream Centre 55 2nd Main Road, RA Puram 42815777 Nungambakkam 43561777 Rain Forest Gandhi Nagar 1st Main Road, Adyar.

42187777

Vasco’s Hilton 124/1, J.N.Salai, Ekkaduthangal 22255555 La Shaakahari 20, Pycrofts Garden road, Nungambakkam 9940415747

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

24996762

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

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

49001000

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

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

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64 • À LA CARTE • MARCH 2012

More 'dum' than ever

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

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

DINNER ONLY

*conditions apply

@ Level 11

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