CE
FOOLDEB SHRUTIE HASSA I N
BECAUSE TO HER, THE OTHER 364 DAYS HAVE ALWAYS BEEN ABOUT YOU. you and spoils you no matter how old you grow. And puts up with your cribbing. Telling her ‘thank you’ once a year may be the best you can do, but boy she’ll love it. So do it in style. We’ll show you how.
adsmith.in/lrm
You will always remain a child to your mother. She pets you, pampers
• Welcome Drink • Free Snapshots • Family activity area • ‘I know this one!’ – a nursery rhyme contest for mothers, with attractive prizes for winners • Complimentary gift vouchers for all mothers • Buffet featuring a wide spread of delicacies T +91 44 2231 4343 / 4353 4545 | E reservation@leroyalmeridien-chennai.com follow us on:
facebook.com/leroyalmeridienchennai
APRIL
CONTENTS
À la Carte
THE COMPLETE FOOD MAGAZINE
What’s in
THIS ISSUE 14 Buon Appetito!
Chef Willi from Tuscana on Chamiers cooks us five delightful Italian dishes
38 Petite Pleasures
Soft, delicate and tasty, muffins are an all time favourite and these recipes are a must try
NUTRITION NIBBLES 10 Brussels All the Way
Bountiful Brussels Sprouts are a healthy addition to your diet and here’s how
SHAKEN & STIRRED 24 In Vino Veritas
Our pick of Indian white wines to make this summer special
KITCHEN WISDOM 27 Cracking Crab
Deshelling crabs not so tedious anymore!
2 • À LA CARTE • MAY 2012
Brussels sprouts page 10
KITCHEN FRINGES 8 Bottom’s Up!
Cocktail and liquor glasses to dazzle your cabinet and serve your drinks in
IN THE KNOW 20 Ask Sabita
This culinary wizard answers all your queries on food and cooking. Now say goodbye to kitchen angst!
22 Ask Dharini
This nutrition expert solves all the diet and nutrition riddles which have been hogging your mind. Embrace them for a healthier living
CHOP TALK 28 For the Love
of Food
STREET SMART 31 Kolkata Chaat
This month’s street food outing centers around this Chaat stall right outside Rangoil Sari shop
CELEB FOODIE 32 Shruti Hassan
Ms Hassan says homemade South Indian food is her favourite, ‘sambar sadham’ especially
RESTAURANT ROUNDING 34 Food for Nostalgia A tour of Amma Hotel, Chennaiites’ neighbourhood eat out
36 The Taste of Mylapore Mylai Karpagambal Mess for hearty South Indian fare
GOURMET SAFARI 44 High on Darjeeling Breathtaking beauty aside, Darjeeling is great for its food as well
Chef Jacob gets candid about his love affair with food
Control your snacking problem page 22 Deshell crabs the right way page 27 4 • À LA CARTE • MAY 2012
À la Carte Managing Director Sujit Kumar Editor-in-Chief Bina Sujit Associate Features Editor Vijetha Rangabashyam Features Writers Anitha Ramachandran Anjali Alappat Design Team Rifah Aiysha Francis Augustine Shriya Suresh Kuppuswamy Columnists Sabita Radhakrishna Dharini Krishnan Marketing Chennai Gurubaran Paneer Selvam Daniel Benjamin Lekhamithra Shanmugam Delhi Kunal Chaudhary Mumbai Kiran N. Murthy Frino Paul For advertising contact Options Media Pvt Ltd 3, Ritechoice VaralakshmiApts. 15/4, H.D. Raja Street, Alwarpet, Chennai- 18. +91 44 24352581/ 42112582/45000010 sales@optionsmedia.co.in
Unsolicited material may not be returned. The opinions of writers are theirs, not ours. We are not responsible for incorrect listings and information. While we do all we can to ensure correctness, readers are advised to re-check with establishments. No part of this publication should be reproduced without our written permission. The different trademarks published in this issue belong to their respective owners.
À LA CARTE • MAY 2012 • 5
Out & About
Mark your dates
The best of Chennai this month. If it’s out there, we’ll find it...
Kryptos by Willi
Delight in some chocolate-goodness at Kryptos, the Mediterranean restaurant. All guests will receive a free plate of chocolate fondant dessert. Make sure you visit the restaurant before the clock strikes seven (PM) and to avail this fabulous offer. Just as the tagline says: Anything is good if it’s made of chocolate! For more details contact 044-45038001
Burgundy’s
Raise a glass with your friends over the latest gossip at Burgundy’s great Kitty Party offer. The restaurant gives you a chance to grab a drink together and enjoy an unlimited supply of cocktails at Burgundy’s if your party is made up of 8 or more people. With a price tag of just Rs. 700, this is an opportunity you definitely shouldn’t miss out on! For more details contact 044-49001000
Mainstreet, Residency Towers On May 13th, Lunch is on you when you take out the most important woman in your life – your mother! Make sure she knows that you appreciate her and the best way to show her you care? wine and dine with her at Mainstreet the decadent buffet will satisfy all her foodie cravings. Available for both lunch and dinner, bonus points in the form of attractive prizes will be awarded to those who leave the best ‘tributes’ to their mothers on the wall. For more details contact 044-28156363 6 • À LA CARTE • MAY 2012
Bay 146, Savera Hotel The new resto lounge, Bay 146, has an exciting brunch offer that will make your Sundays much more exciting! The brunch will include an extravagant breakfast with eggs, toast, South Indian fare, salad bar, cold cuts, soups, chaats, pastas, stir fries, barbecue and grill and tandoor options. Kick back and enjoy the unlimited liquid brunch and indulge yourselves in mojito, caipiroska, draught beer and sangria. Put yourself in Tom Cruise’s shoes and learn to mix some of your favorite cocktails under the guidance of Tomasz, a professional mixologist. Entertainment will be provided by ’10 Feet Concrete’, a South African band. The Sunday brunch is priced at Rs. 919 and the Liquid brunch at Rs. 1300. For more details contact 9710947363
Kitchen Fringes
BOTTOM'S UP!!
Whether you are hosting a cocktail party or inviting a few friends over for a sweltering summer lunch, serving cold drinks in these pristine glasses is an imperative. Here is a simple guide to show you different glasses and what they are served for.
BEER MUG
To serve chilled beer
SHERRY GLASS
Ideal for white or red wine
CHAMPAGNE PILSNER GLASS GLASS To serve light beers
or mocktails
HIGHBALL GLASS
To serve bloody mary and tall drinks like beer and soda
MARTINI GLASS
OLD FASHIONED GLASS
SHOT GLASS
To serve whiskey with ice cubes
COCKTAIL GLASS
For all your mojitos and cosmopolitans
For a straight tequila
SNIFTER GLASS
Popular choice to serve brandy
Available at Poppat Jamal and Sons, Anna Salai Currimbhoys, Adyar, Anna Nagar and Evening Bazaar Road Lifestyle Home Center, Alwarpet, Express Avenue Mall and Chennai Citi Centre 8 • À LA CARTE • MAY 2012
Nutrition Nibbles
Brussels all the way
Cruciferous veggies are believed to carry some of the most essential nutrients for our bodies, Brussels Sprouts being one of them. By Anjali Alappat
10 • À LA CARTE • MAY 2012
Brussels sprouts, like other veggies, are low in fat and calories. This is why they’re a great addition to your diet – they fill you up without weighing you down. Brussels sprouts are high in protein and are filled with folacin, vitamin A, vitamin C, calcium and potassium. Here are some health benefits of Brussels sprouts.
Control the Cholesterol
Brussels sprouts have high levels of fiber, which binds the bile acids that are produced by the liver in order to digest fatty goods, and lowers the cholesterol. These bile acids are always combined with the fiber and the liver is required to produce more and more of the bile acid in order to digest the fat intake, using more cholesterol in the process. This leads the decrease of cholesterol in the body.
Flush of Anti-oxidants
Several anti-oxidant ingredients can be found in Brussels sprouts. These include vitamins like A, C and E and an assortment of other minerals. Brussels sprouts also contain flavonoid antioxidants like quercitin, kaempferol and isorhamnetin. These antioxidants also protect the body against oxidative stress on the cells of the body. À LA CARTE • MAY 2012 • 11
Matters of the Heart
Brussels sprouts have been proven to contain isothiocyanatesulforaphane, which is produced from glucosinolates – these compounds are responsible for preventing any inflammation in the body’s cardiovascular system. They can also prevent or aid in the reversal of damage to the blood vessels.
The Big C
Cancer is a silent but deadly killer that more and more people of all ages are being diagnosed with. There are several different types of cancer. Brussels sprouts contain Glucosinolates and isothiocyanates. Both of these activate detoxification and have been proven to prevent and battle against cancerous elements in the body, in organs like the bladder, colon, breast, prostate, lungs, ovaries, etc.
Working Your Insides
A single cup of Brussels sprouts contains at least 4 grams of dietary fiber. This fiber aids in the digestion. Dietary fiber can prevent constipation, prevent overeating and helps maintain a low blood sugar level. Brussels sprouts also contain sulforaphane, which checks the growth of Helicobacter pylori, bacteria that could potentially lead to the development of gastric cancer. In short, it protects the lining of the stomach.
Brussels sprouts can regulate the levels of inflammation within the body and combat the onset of such conditions as ischemic heart disease, arteriosclerosis and even heart attacks. The decreased levels of cholesterol created by Brussels sprouts could also work towards preventing arterial blockages. 12 • À LA CARTE • MAY 2012
Stir-fry Chicken and Brussels Sprouts
Here is a quick, easy and mouth-watering dish with Brussels sprouts INGREDIENTS
2 tbsp peanut oil 2 garlic cloves, minced 4 cups quartered Brussels sprouts ½ cup chicken broth 1 ½ cups sliced red peppers 2 boneless chicken breasts, diced ½ cup sliced scallions 2 tsp minced fresh ginger roots PREPARATION
Heat a table spoon of oil in a wok until it is very hot. Add garlic and Brussels sprouts and stir fry them to gently coat
the two in oil. Now, add the chicken broth to the mix and then throw in the red peppers. Continue sautéing for two minutes or so. Cover the dish and steam for a minute. Transfer the vegetables to a warmed bowl and set aside. Heat the remaining oil in the wok and stir fry the chicken until it is almost cooked. Add the scallions and ginger next and continue to stir fry until the chicken is well cooked. Return the vegetables to the wok and sauté them along with the chicken. The dish can be served alone or with rice or noodles, depending on your preference.
À LA CARTE • MAY 2012 • 13
Buon
APPETITO! Known for its richness and taste, Italian cuisine or Cucina Italiana, is gaining huge popularity in the Indian kitchens off late. Italians consider mealtime important since it is a time for conversations and family bonding. This month, take a cue from these delectable Italian recipes that can be easily prepared at home.
14 • À LA CARTE • MAY 2012
RECIPES CHEF WILLI,
TUSCANA ON CHAMIERS BY WILLI
PHOTOGRAPHY ABHAY KUMAR
SCALOPPINI DI POLLO ALLA PARMIGIANA
Sautéed chicken breast escalope, chunky tomato sauce and fresh mozzarella cheese with parmesan crumbs and broccoli flowerets 2 nos chicken breast (boneless) 100 gm broccoli 2 gm fresh thyme 2 gm fresh rosemary 2 gm finely chopped parsley 5 gm garlic chopped 75 gm fresh mozzarella cheese 25 ml olive oil 75 gm chunky tomato sauce (available in stores) 10 gm fresh bread crumbs 10 gm parmesan cheese 2 gm salt 2 gm black pepper
1. Marinate the chicken breast with olive oil, garlic, rosemary, crushed black pepper and thyme. 2. Grill the chicken breast on a hot grill evenly on both sides. 3. Slice the mozzarella cheese to 2 mm thickness and marinate them with olive oil and crushed black pepper. 4. Heat the chunky tomato sauce and keep aside. 5. To assemble the dish, place one chicken breast first and spread the chunky tomato sauce over. Place the mozzarella cheese and repeat the procedure for the next layer. 6. On a dinner plate sprinkle the mixture of grated parmesan cheese and fresh bread crumbs with chopped parsley and place it in a preheated oven for getting an even golden brown color. 7. Gratinate* the chicken and mozzarella till the cheese melts. Now, place the chicken dish on the dinner plate. 8. Serve with buttered broccoli.
*Gratinate: To cook in a savoury juice or sauce until it is absorbed and a crisp surface is formed. À LA CARTE • MAY 2012 • 15
ARANCINI DI RISO
Saffron infused crispy rice balls with peas and mozzarella cheese on tomato basil with shredded parmesan 300 gm arborio rice (Italian risotto rice) 100 gm green peas (frozen) 250 ml vegetable stock 250 gm panko bread crumbs (Japanese bread crumbs) 50 gm parmesan cheese 250 ml vegetable stock 0.1 gm saffron 80 gm grated mozzarella 80 gm grated fontina cheese 50 gm chopped onion 5 gm chopped garlic 50 ml white wine 5 gm salt 3 gm white pepper 3 gm thyme 50 gm flour (combine with water to make batter for crumbling) 50 gm olive oil Garnish: 50 gm cherry tomato 10 gm pesto 20 gm shredded parmesan 10 gm assorted lettuce
1. In a heavy bottom sauce pan, add olive oil and sauté the onions till they become translucent. 2. Add the white wine and simmer till it reduces. 16 • À LA CARTE • MAY 2012
3. Add the Arborio rice to the pan. 4. Sauté the rice for few minutes and add the vegetable stock and saffron. 5. Sauté the rice till it is cooked well. 6. Add the parmesan cheese and check for the seasoning (parmesan has some saltiness). 7. Blanch the green peas and then add them to the rice. Make sure not to discolour the green peas. 8. Finish off with butter and allow it to cool. 9. Divide the risotto to 30 grams balls and stuff it with Fontina and mozzarella cheese (10 grams). 10. Make a mixture of flour and water to coat the balls with Panko bread crumbs. In a pan heat olive oil and shallow fry the shaped balls. 11. To plate the dish, arrange assorted lettuce and place the Arancini balls and drizzle the pesto sauce over.
SCALOPPINE DI VITELLO CON FINOCCHIO
Veal scaloppini with mushroom, white wine, cream, capers and Italian parsley 220 gm veal (short) 25 gm seasoned flour 25 gm capellini pasta 50 gm chunky tomato sauce 75 gm mushroom 02 gm parsley 100 ml cream 50 gm butter 25 gm shallots 2 nos bay leaf 50 ml denatured white wine 2 gm rosemary 5 gm garlic fresh 2 gm black pepper 15 ml olive oil 05 gm salt
1. Thinly slice the veal and beat it to a steak of 110 grams each. 2. Marinate the steak with rosemary, olive oil and crushed black pepper. 3. Wash the mushrooms and roast it with cream, bay leaves, black pepper and shallots in a medium hot oven for 20 minutes. Remove it when the mushrooms are roasted and the cream is reduced. 4. Boil the Capellini pasta and toss in olive oil. Serve on a bed of chunky tomato sauce. 5. Grill the veal steak to desired doneness. Deglaze the pan with denatured white wine for the sauce to drizzle around the steak. 6. To assemble, place the veal along with the pasta on a bed of tomato sauce.
À LA CARTE • MAY 2012 • 17
PASTA ARRABBIATA
Pasta in tomato basil leaf, garlic, red chili and extra virgin olive oil 110 gm boiled 10 gm garlic, peeled and chopped 20 ml extra virgin olive oil 2 gm salt 2 gm whole black pepper, roasted and crushed 5 gm fresh red chili 2 gm oregano 80 gm oven roasted Tomato ragout Pasta sauce 5 gm basil Tomato ragout sauce: 1 tbsp olive oil 1 brown onion, chopped 2 garlic cloves, crushed 800 gm diced tomatoes 1 tbsp tomato paste 1/3 cup chopped fresh continental parsley ½ tsp castor sugar Salt and freshly ground black pepper to taste
1. Heat oil in a large frying pan over medium heat. 2. Add onion and cook, uncovered, stirring often, for 3 minutes or until it softens slightly. 3. Add garlic and cook, stirring, for 1 minute or until aromatic. 4. Stir in the tomatoes and tomato paste. 18 • À LA CARTE • MAY 2012
5. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring often, for 6-7 minutes or until the sauce reduces and thickens slightly. 6. Stir in the parsley and sugar. 7. Season with salt and pepper. 8. Now, heat extra virgin olive oil in a pan. 9. Sauté the chopped garlic and add the pasta tomato sauce. 10. Add chopped fresh basil, oregano and fresh red chili. Then toss the blanched pasta in the sauce and serve hot.
RISOTTO ALLA MILANESE
Traditional risotto of Italian rice, saffron, green asparagus, finished with butter and parmesan cheese 100 gm risotto rice 25 ml olive oil 15 gm red onions 30 gm white wine 250 ml vegetable stock 30 gm parmesan cheese 20 gm butter 0.2 gm saffron threads 40 gm asparagus 0.2 gm parsley Salt to taste
1. In a heavy bottom sauce pan, add olive oil and sauté the onion till it’s translucent. 2. Add white wine and simmer till it reduces. 3. Add the risotto rice and sauté the rice for a few minutes. Add the vegetable stock and saffron. 4. Sauté till the rice is cooked well. 5. Add the parmesan cheese and check for the seasoning. 6. Add the blanched asparagus. Be careful not to discolor the asparagus. 7. Finish off with butter melted butter (flowing consistency).
À LA CARTE • MAY 2012 • 19
In the Know
Ask Sabita
Sabita Radhakrishna is a well known food columnist and cookbook author. Our readers can find answers to all their cooking related queries here. Mail in your queries to sabitaalc@clubclass.in
How can I best use celery and how do I store them?
Celery is a versatile vegetable where the seeds, stem and the leaves are used. The base roots are discarded and the stems are used by removing the stringy fibres. The leaves are used fresh or dried for garnishing. The seeds which bear the flavour of fennel seeds are also used as seasoning. Celery salt makes for an excellent flavouring agent as well. We all tend to dump the celery bunch into the fridge and it becomes limp and the leaves turn yellow. They survive longer if the base is removed and the stalks are washed in cold, salted water.
Celery stalks are used in soups, salads, casseroles and stews.
20 • À LA CARTE • MAY 2012
Q
What is meringue?
A meringue is made from whisking egg whites and castor sugar together until peaks are formed. The name takes after a German town called Meringen and it is believed to have been invented by a Swiss pastry chef. You can bake the meringues to make shells out of them, use it to make Floating Islands or Baked Alaskas. They are also used for making iced soufflés.
MERINGUE
You can bake the meringues to make shells out of them, use it to make floating islands or baked Alaska. They are also used for making iced soufflés.
What is chilli con carne?
It actually means “chilli with meat” and is essentially a Mexican dish. To the pioneers of Texas it was a typical dish in their repertoire of recipes. Authentic chilli corn carne is a mince, generally beef (today substituted with mutton or chicken) cooked with finely sliced onions, and spiked with spices such as cumin powder, chilli peppers and a few other spices. Red kidney beans are also added by some. What is phyllo pastry? How can I use it?
Phyllo is a paper thin pastry made from flour and water. Several layers are used and each layer is brushed with oil so that it becomes crisp with baking. The pastry can also be fried. Phyllo pastry sheets are available mostly frozen and should be handled with care. Left outside they crumble easily and when dampened they become sticky. You will have to gently remove the amount you require and the rest should be wrapped and stored in the freezer. Phyllo is ideally brushed with olive oil and is even better than rich pastries. It makes for a great casing for fish, meat and even vegetables. They are also good as starters. Little bundles can be made with them using chopped vegetables or meat and then they can be deep fried.
HOW DO YOU MAKE
LEMON CREAM
Lemon cream makes for a great topping for cakes and puddings. You could also use it to fill tart shells to serve as dessert, flavoured with a fruit of your choice. 2 limes or lemons 4 large eggs ½ cup butter 1½ cups of icing sugar Grate the lemons to get the rind and squeeze the juice out from them. Whisk the eggs and melt the butter. Melt the butter gently, adding the lemon juice and icing sugar. Remove from heat once it comes to a boil. Now fold in the whisked eggs, whisking briskly to get a smooth cream. Place the mixture on heat again, add the lemon zest and keep whisking throughout. Remove as soon as it comes to a boil. Cool down and then refrigerate. À LA CARTE • MAY 2012 • 21
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
Do meal replacements or over the counter weight loss supplements help in weight loss and are they sustainable?
No, they are not at all sustainable. Meal replacements or over the counter weight loss pills are not sustainable. We need to bring about a change in the way we think. Move towards healthier diet plans and build in exercise into your routine on a daily basis. A balanced diet planned very carefully, coupled with exercise can help you lose about 3 to 4 kilos a month. Hence if a person needs to knock off about 20 to 25 kilos, they need to follow the prescribed plan for at least six months and they would have reached their goal. The quick fix only reduces the water content in your body. Those who are into meal replacements or crash diets go through ‘yo yo’ syndrome where they lose weight and since the regimen that they are following is not sustainable they gain weight as they tend to slip back to overeating.
22 • À LA CARTE • MAY 2012
Q
How can I control the snacking problem?
Snacking is nothing but eating foods over and above the regular meals and tea breaks. Usually, people have two large meals and a small meal which is combined with two tea breaks. The current trend is to snack (biscuits) along with a cup of tea or coffee which is also the first sign of snacking tendency. People snack due to various reasons. It could be boredom, loneliness, skipping meals or inadequate meals. As long as people eat proper meals and the meals are balanced, there is no urge to snack due to hunger. One needs to first identify the reason for snacking and then tackle the same. Look for healthier options such as whole grains, fresh fruits, salads and boiled pulses. These make excellent snacks which are healthy and do not add empty calories to your diet. If loneliness or boredom is the reason for snacking, then you have to find useful ways in keeping yourself engaged.
What is the role of supplements and who should be using the same? Is it necessary for all adults to take multi-vitamins regularly?
Wholesome food is the best way to include nutrients in your body. By nature, the food we consume come with many nutrients – dietary fibre, phytochemicals, flavonoids and so on. For instance, Amla (Indian gooseberry) comes with Vitamin C which is ten times the amount present in an apple and other properties which induce immunity levels, prevent blood glucose and give better complexion. Also, natural products don’t just come with one nutrient but a host of nutrients that are responsible for disease prevention. Today, people are so busy that they don’t have the time to spend their earnings on good health. Prioritizing time to plan and buy foods that are high on nutritive value is important, failing which one resorts to junk and packaged foods. Unknowingly, people end up consuming a host of minerals like sodium, trans-fats, chemicals in the form of preservatives, stabilizers and taste enhancers which are totally not essential for the body. This is a health hazard people need to watch out for starting now. Copious nutrients are available in everyday homemade preparations – for example, idli or dosai is a great example where rice and urad dhal have incomplete proteins but the combination makes it a complete protein. When either of them is had with mint or onion chutney, it adds to the array of nutrients taken in one meal. A supplement is designed for bridging the nutritional gaps in a designed nutritional plan.
Q
What is an Antioxidant? Why should I consume the same?
An antioxidant is a nutrient which can reduce the effect and the damage which free radicals can create in the body. Free radicals are molecules produced when your body breaks down food, or by environmental exposures like diesel fumes, tobacco, pesticides, insecticides (more than permissible levels) and radiation. Free radicals can damage cells and interfere with their functionality, and may play a role in non communicable diseases such as heart disease, cancer and inflammatory diseases. One has to consume foods that are rich in antioxidants since they reduce the havoc created by these free radicals. Here are a few examples of antioxidants: BETA-CAROTENE: Found in carrot, papaya. LYCOPENE: Found in tomatoes, watermelon. SELENIUM: Selenium is incorporated into proteins to make Selenoproteins, which are important antioxidant enzymes. Nuts, cereals, meat, mushrooms, fish, and eggs contain selenium. VITAMIN A: Found in the form of Retinol, retinal and Carotenoids found in liver, butter, cheese, carrot, sweet potato and spinach. VITAMIN C: Found in Indian goose berry, guava, green chili, lemon, papaya and orange. VITAMIN E: Found in sesame or gingely oil, sunflower oil and nuts.
À LA CARTE • MAY 2012 • 23
Shaken & Stirred
The drink of sophisticates’ world over, a lot goes into the making, choosing and drinking of good wine. Wine is an indulgence and a pleasure – make sure you pick the right one for the season! By Anjali Alappat Indian wines are one of those subjects that no one can agree on. Some believe that the wine industry is virtually untapped, lacking the sophistication and quality that vineyards of the West have in abundance. And some, the more adventurous ones, have sampled the newer varieties on offer in India, braving a few misadventures on the way, but finding a few wines which are perfectly palatable. We could all agree on one thing though – Indian wines have come a long way; from Shiraz to Chardonnay, India’s vineyards have it all! 24 • À LA CARTE • MAY 2012
Now that the heat is turning up, its time to pop the cork and have a refreshing drink – and what better to sample than Indian wines. Rule of thumb- if you belong to the sweltering tropical climate, stick to white wines.
Glimpses from the Sula VIneyards at Nashik
Sauvignon Blanc by Sula
The wine is made from the famous Sauvignon Blanc grapes produced by the Sula Vineyards in Nashik. Essentially a dry wine, the Sula Sauvignon Blanc is crisp and refreshing. It carries a casual floral aroma but surprises the taster with a hint of spice, lending the wine an unusual tang. The great thing about this wine is that it goes well with diverse flavours, Asian cuisine especially, considering it blends with the spices in the food like no other wine!
Chenin Blanc
by Reveilo (Late Harvest)
Produced by Vintage Wines, Reveilo’s Chenin Blanc can best be described as a dessert wine. Harvested late, it’s a ripe, sweet wine with an underlying richness, which is purely intoxicating to the taste buds. The Chenin Blanc is a beautiful golden hue, which is a bouquet of scorched almonds and honey. Sweet and wholesome, it has an unexpected edge that will have you hooked! À LA CARTE • MAY 2012 • 25
Sauvignon Blanc
by Chateau D'Ori
Sauvignon Blanc by Chateau D’Ori Wine produced by Chateau D’Ori stands apart for several reasons, a few of which are the fabulous Indian grown, French grapes. The viticulture adapts European technique of production and the winery by itself is eco-friendly in nature. Chateau D’Ori uses oak chips to aid in the maturation of their wine, something that is rarely done outside of France. With infusion of flavours such as citrus and grapefruit, this wine is a perfect choice for a hot summer afternoon. It pairs best with cheese, salads, pizzas, mildly spiced Asian cuisine like Chinese and Thai.
Chenin Blanc by Mercury
Chardonnay by Tiger Hills Vineyard
Brewed from Chardonnay grapes by the Indage winery, this is a medium gold chardonnay. Rich, ripe and elegant, it has a distinctive flavour that sets it apart from other wines in the same category. You can easily detect the hints of apple and peaches – all making for a fragrant and delicate wine to savour this summer.
The typical Indian Chenin Blanc can be characterized by its mildly acidic properties with a decidedly sweetish aftertaste. A newcomer to the Indian wine scene, Mercury wines have only been bottled for a little more than four years. However, this hasn’t stopped their wines from achieving widespread popularity and accolades. Mercury’s offering is discernible due to its distinct floral overtones. Tasters would be able to make out the ever-palatable tastes of melon and honeydew. This is a crisp, dry wine – and it definitely stands out from the crowd.
Seize the moment; kick off your summer with some of the best wines that India has to offer. 26 • À LA CARTE • MAY 2012
Kitchen Wisdom THIS MONTH:
Cracking the Crab This crustacean is used widely in many cuisines around the world. For some dishes, the crabs have to be de-shelled and cleaned after boiling them in water. All you need are a few simple kitchen gadgets to de-shell a crab.
1 2 3
4 5 6
Quick tip: Never throw Boil the crabs (alive or recently aw ay the shell and legs, killed) in salted water in a use them to make a covered pot. The crabs should be seafood stock! completely immersed in water. Depending on the size of the crabs, cook for about 15-20 minutes. To remove the back shell, clasp the base of the crab with one hand and pop out the shell away from its body with the other hand. Now, turn the crab to the other side, hold the triangular shaped section and pull it away. Gently turn the crab over again and remove the gills on either side using your fingers or a spoon. Also, scrap out the intestine which runs through the center of the back. Ideally, people wash away the crab eggs also known as crab butter (yellow, gooey stuff in the cavity), but a few consider it to be a delicacy. Get rid of the crab legs by twisting and pulling them out of their joints. Keep them aside if you want to make a Crab meat is essentially ser ved with seafood stock. lemon wedges and melted but ter. But Scrape the crab meat out with there are any number of sau ces and either a fork or a spoon. recipes that incorporate cra b meat. À LA CARTE • MAY 2012 • 27
Chop Talk
For the
Love of Food
Exploring the rich culinary heritage of India isn’t just an interest; it’s a passion for Chef Jacob, consultant chef and culinary researcher. Learn more about his professional and personal quest for the origins of good food in India. By Anjali Alappat
“There are so many recipes to be discovered”
Growing up in Uthamapalayam, Tamil Nadu gave Chef Jacob Sahaya Kumar an introduction to Tamilian cuisine. His mother, who he considers his guru, helped him in his first kitchen forays. He credits a lot of his work to her tutelage. Despite growing up in a family of doctors, Jacob’s passion for food couldn’t be denied and he eventually went on to study catering and hospitality in Coimbatore. Food for Thought
Jacob’s passion for food was evident even when he was a child. He cheerfully recounts how, when his mother would serve him rasam and rice, he would refuse to eat, “I would go on a strike! I’d say – give me mutton curry!” Food had to be interesting for the budding connoisseur and he laughingly recounts going to his friends’ houses and sampling the menu there as well. 28 • À LA CARTE • MAY 2012
As he grew older, he would try his hand at cooking, inviting his friends over and serving them the results of his culinary efforts. “They used to eat it and even if it didn’t taste very good, they used to encourage me”. The enthusiasm and support of his friends and family inspired Jacob, who had initially been trying to get a seat at medical college. When it became clear that the seat wasn’t coming through, he immediately shifted focus to cooking and has never looked back. A History Lesson
Studying in a Tamil medium school for many years, Jacob was fascinated with his history lessons, which encompassed the glorious days of Tamil dynasties like the Cholas. A food lover, even in his younger years, he constantly used to ask his teacher about the food that the Kings and Queens ate, what they served the famous armies, etc. He said “They used to talk about a nalan, the cook, but they never talked about what he made and what they used to serve the armies. I decided more research had to be done”. His passion for food and his curiosity about the roots of Tamil cuisine led to his work as a researcher. He has extensively studied and tried to recreate Tamilian food through the ages, studying the fusions of cultures within the state and between states. Other than Tamilian cuisine, he is also studying food from Calcutta and Maharashtra. Calcutta in particular interests him with its interesting fusion food culture. He also studied the fusion between colonial food and Indian fare. “The East India Company was well established there and hence the mix of cultures”. Calcutta is also well known for Chinese influences and according to Jacob, “Indo-Chinese food came from there”. More recently, he has begun researching seafood, spanning the coastal regions – from Goa to Kanyakumari. "The cuisine of Kanyakumari, which he says is very distinct and has influences of Kerala, which is fascinating."
Stories from the Kitchen Working in several kitchens across the city is a busy job and an occasionally hilarious one. Chef Jacob has plenty of funny stories to share. On of them involves a less than bright kitchen assistant who ruined a VIP order. “We were making 100 chicken soups, it was a VIP order and the chicken (bones and all) was being boiled. I got a call and told him that I’d step out and take it. I told him to strain the bones while I was gone.” When Jacob returned to the kitchen, he was stupefied to find that his assistant had strained the chicken – and thrown away everything except the bones! He likens cooking to art and has an important tip for aspiring chefs- “its like art, you don’t focus on anything else. It’s about the end product”. He says simply, “If you’re not creative, don’t become a chef”. À LA CARTE • MAY 2012 • 29
PARUTHIPAAL HALWA
Here is one of Chef Jacob’s most interesting and unusual recipes: 3 cups cotton seeds milk 300g jaggery (dissolved in 3 cups of water) 1 cup rice flour 100 ml ghee ¼ tsp cardamom powder Chopped almonds for decorating
Cut the halwa into pieces while it is still warm.
30 • À LA CARTE • MAY 2012
1. Use a thick-bottomed kadai for this dish. First, add cottonseeds to the milk and then boil till the mixture thickens. 2. When it becomes half of the original quantity, add in the rice flour and cook well for a few seconds. 3. Add jaggery syrup and continue cooking. 4. Next, add cardamom powder and ghee to the dish. Turn the stove into medium range and cook till the ghee oozes out. 5. Take the pot off the stove and transfer the halwa to a greased tray. Garnish with almonds and serve warm.
Street Smart
Kolkatha Chaat
Place: Kolkatha chaat, right outside
Rangoli sari shop
Find me: Nungambakkam High
Road, Outside Rangoli sari shop, Nungambakkam, Chennai-34 Our pick: Pani puri and Churmur chaat Why it’s a must try: All good things come in small packages and the mini panipuris at this makeshift chat stall is a true testament to that. This stall has managed to pull large crowds over the years, so much so that the sari shops around the corner have gained popularity because of this local eatery. The delicious puris stuffed with mashed potatoes dipped in kattha meetha pani are prepared by the bhaiya himself. The churmur chaat served with green
The delicious puris stuffed with mashed potatoes dipped in kattha meetha pani are prepared by the bhaiya himself. chutney, chopped onions, boondi, coriander leaves and lime is a fitting finale and is usually served on the house. Panipuri aside, papri chaat and masala puri are also much preferred by the patrons. For those of us with long sweet tooth, plain and badam pista kulfis are a must try. Price Points: On an average, you would spend anywhere between Rs.15Rs.40 at this chaat house. À LA CARTE • MAY 2012 • 31
Celeb Foodie
I am known for my version of mac and cheese. It’s my signature dish! I try experimenting with it by turning it into lasagna or by adding exotic vegetables or meat to it.
SHRUTI HASSAN
To her, comfort food is synonymous to good old South Indian fare, especially, sambar rice or ‘sambar sadham’ as she fondly calls it. Anitha Ramachandran catches up with the very talented Shruti Hassan to get to know her culinary tastes and tendencies.
Cuisine I love
Favorite restaurant in Chennai
Home cooked South Indian food works best for me. Being a South Indian, I simply can’t get enough of it. I also enjoy Japanese cuisine, sea food in particular. My family is extremely experimental when it comes to trying out varied flavours and cuisines.
There is nothing specific. I am a home body and prefer home cooked food any day!
A wow food moment
I enjoy my mom’s cooking, especially the midnight snacks she prepares. Off the top of my head, her sweet parathas are to die for and every time I have them, I revel in several wow moments. I am one of those people who always feels hungry, no matter what time of the day it is. Apart from that, I love the ‘elai saapadu’ at weddings of which sambar sadham is my favourite! 32 • À LA CARTE • MAY 2012
A weakness for
Desserts! Red velvet cupcakes at Labonel Fine Baking, Hyderabad and the plain vanilla ice cream at Movenpick, Chennai are my all time favourites. When I am not shooting, I spend time baking cakes and cookies at home. A travel and food experience
I studied in LA for two years and I loved their hamburgers and fries. Might sound simple, but they were so filling and delicious. I had the best time of my life there. The kebabs you get in Turkey are a must try too!
Enjoy food like art! Never feel guilty about what you eat.
À LA CARTE • MAY 2012 • 33
Restaurant Rounding
Food for Nostalgia
By Anjali Alappat & Vijetha Rangabashyam
What’s better than Chettinadu cuisine that comes with a dash of history? At Amma Restaurant you get to savour a bit of both What: Amma Restaurant Where: 1, Giri Road, T.Nagar,
Chennai 600017 There’s nothing like a good story to go with your meal and the minute we walked into Amma Restaurant, we knew we weren’t likely to be disappointed. The restaurant, which has an almost cult-like fan base, was founded by Mr. Chinniah, former cook to the evergreen hero of yore, Dr. MGR. Former Chief Minister of Tamil Nadu and King of the silver screen, Dr. MGR is still widely regarded as one of the most famous figures in South Indian cinema. As legend would have it, Dr. MGR, pleased by Chinniah’s culinary wizardry and many years of service, 34 • À LA CARTE • MAY 2012
helped him set up Amma Restaurant. The name, ‘Amma’ was inspired by MGR’s own beloved wife, Janakiammal, who was popularly referred to as ‘Amma’. The décor of the restaurant is largely MGR- themed. Otherwise sparse, the food does the talking, or perhaps the dancing – all to the tune of the soundtracks of MGR’s greatest hits.
Though the restaurant has ample vegetarian fare, this is definitely a meat lover’s paradise.
Pictures of the great man in his heyday adorn the walls and the food has remained largely the same – a tribute to his culinary preferences. Though the restaurant has ample vegetarian fare, this is definitely a meat lover’s paradise. From the more traditional mutton curries to rabbit – this is a menu that caters to true blue non vegetarians. A prelude to the meal was hearty bowls of piquant chicken soup, popularly referred as chicken rasam by the locals - a light brew of chicken stock simmered with sharp South Indian spices, it is a perfect appetizer. The vegetarian and non-vegetarian meals boast of the same, home-like fare: rice, rasam, keerai kootu and plantain curry (vazakai). The non-vegetarian meal comes equipped with a chicken or mutton gravy dish, as an addition. The charm of the meal was its simplicity. It was like every home cooked meal
you’ve ever eaten and loved - an excellent base for the dishes to come. Amma Restaurant is famous for its omelets and we indulged ourselves with one each – a harmony of onions, green chilies and eggs, it paved way to the wholesome meat dishes. Seafood was in abundance with a delicious crab masala, followed by the spicy prawn special masala. The flavours took us through a road of nostalgia, right to our grandmothers’ kitchens. Imbibed in rich, ground spices, the gravy complemented the crustaceans impeccably. The Nethilli fish was an interesting choice, different from the typical fish fry indulgence – delicious but healthy, holding on to its uncomplicated origin with a few spicy twists. No meal in Amma is complete without ordering a plate of Chicken 65. It probably is a run of the mill dish but not here, considering the crisp fish bits fried to a golden perfection leaves a lingering taste in the palates. Try the Gobi 65, a vegetarian equivalent but still in par with the chicken as far as the taste goes. Meat lovers must take a diversion from the mutton and chicken dishes and give the kaadai special masala a try. Soft quail meat cooked in myriad spices – tender, delectable and definitely a risk worth taking. Verdict: It may not be the right setting for a romantic meal for two but for an office outing for people with healthy appetites? This is definitely the place to go! The food is simple, delicious and served quickly and efficiently by the multitude of waiters at hand. A word of warning – grab a seat while you can, this is definitely a popular spot! À LA CARTE • MAY 2012 • 35
Restaurant Rounding
A Taste of Mylapore By Anitha Ramachandran
Nestled in good old Mylapore, Mylai Karpagambal Mess is truly an institution that serves its patrons traditional South Indian fare in all its simplicity. The city has played its part well in welcoming international cuisines, but nothing can beat the real taste of idli-vadai-pongal with a cup of strong filter kaapi, can it? Unassuming albeit popular, people still swear by Karpagambal Mess for its tiffin items. 36 • À LA CARTE • MAY 2012
What: Mylai Karpagambal Mess Where: 20, East mada street, Mylapore,
Chennai. Ph: 24642902 If you happen to take a walk by the bustling Mada Veedhis with hunger pangs along the way, this mess should call out to you and be rest assured that there won’t be a hole in your pocket. As you walk in, you are welcomed with M.S Subbulakshmi Amma’s kritis, evoking a quintessential Mylapore charm.
Karpagambal Mess deserves brownie points for serving honest food in banana leaves, without letting go the tradition. The place is a mess, quite literally! The worn-out walls are adorned with religious paintings that stare at you. Don’t expect uber clean tables. With pokerfaced waiters running here and there, it took us some time to catch hold of one to place our order – warning: no fancy menu cards here. We started off with their signature dishes - keerai and morkuzhambu vadai. If you are bored of the usual sambar and rasa vadai, these definitely proved to be comforting alternatives. Other attractive snacks in the offing are Mysore bonda and vazhapoo vadai, though they didn’t strike a chord with our palettes all that well. The starters were quite heavy, however, we didn’t want to miss the main entrees. Delicious rava khichidi, ghee roast and onion rava dosai found their ways to our table with piping hot sambar and a colorful spread of chutneys.The dosais were crisp with a generous splash of ghee, adding extra flavor. What traditional South Indian tiffin ends without sweetness lingering
in our taste buds? Though Bombay rasa poli seemed to be a decent option, we decided to go for the badam cake and the wheat halwa– both being a huge letdown. Our tiffin came to an end with a cup of aromatic filter kaapi, which was served in the typical davaratumbler style. Karpagambal Mess deserves brownie points for serving honest food on banana leaves, without letting go the tradition. If you’re looking for tasting authentic Madras tiffin varieties, this is a place you ought to try. The ambience may be dingy for some of us, but it’s that old world charisma that makes all the difference, setting the place apart from the urban joints we are bombarded with today. Verdict: A meal would cost you anywhere between Rs.20-60. Karpagambal mess in a nutshellabove average! À LA CARTE • MAY 2012 • 37
PETITE
Pleasures
Muffins never fail to impress our gastronomic delights. Even the mere thought of a fluffy muffin with a squiggle of cream frosting on top is mouthwatering. We bring to you these easy to make eggless muffins put together by dessert connoisseur Sruti Bhaskar.
Get your whisk and apron ready!
38 • À LA CARTE • MAY 2012
CARROT ALMOND MUFFINS WITH HONEY YOGHURT FROSTING 1½ cup flour 1 cup castor sugar ½ tin condensed milk 1 tsp vanilla essence ¾ cup butter (room temperature) ½ cup milk 1 tsp baking soda 1 cup grated carrot ½ cup almond (finely chopped) 1 cup thick yoghurt/ hung curd 2 tsp honey 1 tsp lemon rind
1. Pre-heat the oven at 200 degree C for 10 minutes. 2. Sieve all the dry ingredients together in a bowl. Blend all the wet ingredients till the mixture is light and fluffy. Fold the wet ingredients into the dry gently. 3. Now, add the grated carrot and chopped almonds to the mixture and fold evenly. 4. Fill about 3/4th of the muffin cups with the batter and bake them for 20-25 minutes at 160 degrees C. 5. Once baked, allow the muffins to cool down. 6. For the frosting, combine the ingredients and mix them well. Spoon the batter over the muffins once they are completely cool.
À LA CARTE • MAY 2012 • 39
40 • À LA CARTE • MAY 2012
CHOCO BURST 1½ cup flour 1 cup castor sugar ½ tin condensed milk 1 tsp vanilla essence ¾ butter cup (room temperature) ½ cup milk 1 tsp baking soda 2 heaped spoons cocoa powder 1 slab dark chocolate
1. Pre-heat the oven for about 10 minutes at 200 degrees C. 2. Sieve all the dry ingredients together in a bowl. Blend all the wet ingredients till it is light and fluffy. 3. Fold the wet ingredients into the dry one gently. 4. Add a big spoon full of the batter into each muffin mould with either a spoon or an ice cream scoop. 5. Bake for 10 minutes at 160 degrees. Remove the muffin tray and stem a bitable size of dark chocolate piece in the middle of the baked muffins. 6. Place the muffins back in the oven and bake for another ten minutes or till done.
DATES AND WALNUT MUFFIN WITH LEMON BUTTER CREAM FROSTING 1½ cup flour 1 cup castor sugar ½ tin condensed milk 1 tsp vanilla essence ¾ butter cup (room temperature) ½ cup milk 1 tsp baking soda 1 cup dates (seedless) (finely chopped) 1 cup walnuts (coarsely chopped) For the frosting: 6 tsp icing sugar 2 tsp butter 1 tsp lemon rind 1 tsp lemon juice Few drops yellow food coloring (optional)
1. Pre-heat the oven at 200 degree C for 10 minutes.
2. Sieve all the dry ingredients together in a bowl. Blend all the wet ingredients till it’s light and fluffy. Fold it gently along with the dry ingredients. 3. When it’s completely mixed, add the dates and walnuts and mix evenly. 4. Fill about 3/4th of the muffin cups with the batter and bake them for 20-25 minutes at 160 degrees C. 5. Once baked, allow the muffins to cool down. Now, combine all the frosting ingredients. You can either use an icing bag or spoon the batter over gently. À LA CARTE • MAY 2012 • 41
42 • À LA CARTE • MAY 2012
STRAWBERRY AND BANANA CHOCOLATE CHIP MUFFINS 1½ cup flour 1 cup castor sugar ½ tin condensed milk 1 tsp vanilla essence ¾ cup butter (room temperature) ½ cup milk 1 tsp baking soda 3 nos small ripe banana (mashed) 1 cup strawberry (coarsely chopped) ½ cup chocolate chip
1. Pre-heat the oven at 200 degree C for 10 minutes. 2. Sieve all the dry ingredients together in a bowl. Blend all the wet ingredients till it’s light and fluffy. Fold it gently along with the dry ingredients. 3. When it’s completely mixed, fold in the strawberries. 4. Fill about 3/4th of the muffin cups with the batter and bake them for 20-25 minutes at 160 degrees C. 5. Once baked, allow the muffins to cool down. 6. Now add the chocolate chips on top and bake for another 10 minutes.
MANGO MUFFINS WITH WHIPPED CREAM 1½ cup flour 1 cup castor sugar ½ tin condensed milk 1 tsp vanilla essence ¾ cup butter (room temperature) ½ cup milk 1 tsp baking soda ½ cup mango pulp small pinch cardamom powder ½ cup whipped cream
1. Pre-heat the oven at 200 degree C for 10 minutes. 2. Sieve all the dry ingredients together in
a bowl. Blend all the wet ingredients till it’s light and fluffy. Fold it gently along with the dry ingredients. 3. When it’s completely mixed, fold in the mango pulp. 4. Fill about 3/4th of the muffin cups with the batter and bake them for 20-25 minutes at 160 degrees C. 5. Once baked, allow the muffins to cool down and then top them with whipped cream. À LA CARTE • MAY 2012 • 43
Gourmet’s Safari
HIGH ON By Anjali Alappat 44 • À LA CARTE • MAY 2012
Darjeeling is a study of cultures, where the south, north, east and west collide. Food is just one of the delightful fusions of this region. Stepping into Darjeeling is like stepping into a time warp. In many ways, looking around, you can see bits and pieces of the old colonial days - from the beautiful St. Andrews Church overlooking the Gymkhana Club to the Clock Tower under which the busy mall is located. But reality has snuck its way in and Darjeeling, like any other part of India, has made allowances for modernity. Innovas litter the roads and girls in skinny jeans dominate the pavements. But the food? The food is still as spectacular as ever. À LA CARTE • MAY 2012 • 45
Darjeeling Cuisine
The cuisine of Darjeeling is a mix of Nepali, Tibetan and Indian- steamed momos loaded with tender meat rub shoulders with savoury laccha parathas. Everything is available in Darjeeling - from Thai food to a lone deserted coffee day - the entire spectrum that make this place one of the most popular hill station destinations in the country. Tourists fall in love with the serene beauty of the hills, filled with Buddhist monasteries and temples. As colourful prayer flags flutter in the wind - it's hard to not lose your heart to this spectacular place. Momos, a traditional Tibetan and Nepali dish, are available in almost all the restaurants in Darjeeling. Made from simple ingredients - flour, water, baking soda or yeast and a filling of preference, momos are extremely sought after by both locals and tourists. Popular fillings are chicken, pork and beef. Vegetable momos are also beloved and usually contain finely sliced potato or cabbage. Darjeeling is also home to a local cheese called Chhurpi and is generally added to the momos along with the traditional fillings. For some momo enthusiasts, fillings of mars bars and snickers are considered a great dessert item which is particularly popular along the border to Nepal. Momos are usually served with a spicy chili sauce or pickle achar. Sometimes, they are deep fried but predominantly, steamed momos are preferred.
46 • À LA CARTE • MAY 2012
For some momo enthusiasts, fillings of mars bars and snickers are considered a great dessert item which is particularly popular along the border to Nepal.
Noodles are a staple in both Tibet and Nepal - this eastern influence has been a great favourite in India, especially in Indo-Chinese cooking. In Darjeeling, the locals prefer Wai-Wai, pre-made packaged noodles much like the ever-popular Maggie. The noodles are pre-flavoured and the most popular options are chicken and vegetarian. In Darjeeling, Wai-Wai is served dry or in soup form. Often, it is served with interesting toppings like meat, cheese or even just chili sauce. Another noodle based dish that is favoured in the region is Thukpa. This dish is of the Tibetan origin and is usually served in soup-like form with meat. Thukpa can be customized to fit the preferences of the eater. In Nepal, it is preferred with additional spices such as garam masala, red chili paste and some mustard oil.
Sha Balep - Tibetan bread stuffed with a filling of choice, fashioned into circular or semi-circular shapes are also a delicacy here. These are usually deep fried or pan fried, much like the popular Chinese pot stickers. Vegetarian Sha Balep usually uses vegetables like carrots, cabbage and onions. For reference, the Sha Balep looks rather like a South Indian puri - with a delightfully delicious twist! Pork, chicken and beef are some of the stuffing other options.
Chhang or Tongba are two of the local brews with quite a kick! Like any other part of the country, alcohol plays an important part in any of the festivities in Darjeeling. Chhang or Tongba are two of the local brews with quite a kick! Toddy, another home brewed liquor is also popular in Darjeeling, much like in Kerala. An offshoot of the more tradition beer, Chhang is made from millet, barley or rice depending on what is easily available. The brew tastes a lot like light ale and though the total content of alcohol in the drink is relatively low, it’s been known to produce an immense feeling of warmth and happiness - the perfect drink for mountainous terrain and weather. À LA CARTE • MAY 2012 • 47
Darjeeling is famous for its tea - black, white and oolong. Teas in this region differ from the rest of India (like Assam) as they utilize the Chinese variety of tea with smaller leaves. Traditionally, all of these teas were black but now, with commercialization setting in, more oolong and green teas are becoming readily available. A perfect way to start your day is chai, which is definitely an experience that shouldn't be missed in Darjeeling.
Wish List BREAKFAST
Keventers, the long standing favourite for family breakfasts is a meat-lovers paradise. A typical breakfast could feature pork or chicken sausages, bacon, eggs, toast and even baked beans. This is the big fat English breakfast at its best. LUNCH
The Park, a smallish restaurant tucked away below the clock tower, has an inspiring Thai menu. We particularly recommend the delicate Thai Chicken street noodles.
48 • À LA CARTE • MAY 2012
DINNER
Kungas, a local haunt, is a tiny restaurant with some of the best momos around. You'll be lucky if you find a place to sit but it's definitely worth it! SOMETHING SWEET
Glenary's is a local institution with its amazing bakery filled with mouth-watering pastries and sweets. Try the rum balls - despite the simple recipe, there's a reason why this particular dessert is never left on the shelf.
Listings
Info at your fingertips
58
Mughalai Chicken
55
Double Fudge Brownies
North West Frontier
Desserts & Bakers
59
Thai Green Curry
Thai
King of Indian sweets, succulent Gulab Jamuns P 50 Planning a birthday bash? Choose from a comprehensive list of bakers across the city Desserts, Bakers and Ice Cream P 54 Want your restaurant to be listed? Give us a call.
49 • À LA CARTE • MAY 2012
This month’s pick Gulab Jamun
Think Indian sweets and the first sweet that comes to our minds is Gulab Jamun- the king of all sweets. A popular dessert in India, they are prepared for weddings and festivals like Diwali, Eid ul-Fitr and Eid al-Adha. Interestingly, Jamun originates from the Arabic, Turkish and Ottoman empires. It then spread to India and the Moghuls made it popular. The jamuns are first deep fried in oil and then are immersed in thick sugar syrup and it is this caramelization that gives this succulent sweet a beautiful dark brownish hue. To give the delicacy
an international twist, add diluted maple syrup instead of the sugar syrup. Adyar Anandha Bhavan 9 Lattice Bridge Road, Adyar 23453045 Anna Nagar 23453043 Nungambakkam 23453037 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
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 Shree Mithai 18 Dr TV Road, Chetpet 42809999 Spencer Plaza 42134455 Mishtee 112 Nungambakkam High Road, Nungambakkam. 43084984 À LA CARTE • MAY 2012 • 50
Bars & Restobars Bars & Restobars Zara Tapas 74 Cathedral Road, Gopalapuram. 28111462 Anna International Airport, Meenambakkam. 22560779 Geoffreys 171 J N Salai, AnnaiSathya Nagar, Arumbakkam. 66778899 Opium Bar Hotel Royal Plaza 3E Road, Koyambedu. 23790066 10 Downing Street Kences Inn Boutique Hotel 50 North Boag Road, T Nagar. 28152152 Bike & Barrel The Residency Towers 115 Sir Thyagaraya Road, T Nagar. 28156363 Black & White The Residency 49 GN Chetty Road, T Nagar. 28253434
Chipstead Taj Coromandel 37 MG Road, Nungambakkam. 66002827
Havana The RainTree Hotel 120 St Mary’s Road, Alwarpet. 42252525
Crystal Bar Ranjith Hotel 15 Nungambakkam High Road, Nungambakkam. 28270521
High Time GRT Grand 120 Sir Thyagaraya Road, T Nagar. 28150500
Distil Taj Connemara 2 Binny Road, Anna Salai. 66000000
Le Pub Liberty Park Hotel United India Colony, 1st Main Road, Kodambakkam. 24725950
Dublin The Welcome pub Park Sheraton 132 TTK Road, Alwarpet. 24994101 Gallop Radisson GRT Hotel St Thomas Mount, 531 GST Road, Anna Salai. 22310101 H20 Harrisons Hotel 315 Valluvar Kottam High Road, Nungambakkam. 42222777
Pasha The Park 601 Nungambakkam Main Road, Nungambakkam. 42676000 Bay 146 Savera Hotel 146 Dr Radhakrishnan Salai, Mylapore. 28144700 Rhapsody Courtyard Marriott 564 Anna Salai, Teynampet. 66764000
Regal Resto Bar Raj Park 180 TTK Road, Alwarpet. 42257777 The Leather Bar The Park 601, Nungambakkam Main Road, Nungambakkam. 42676000 Blend Taj Mount Road 2 Club House Road, Mount Road. 66313131
Cosmopolitan
Want your restaurant to be listed? Give us a call.
À LA CARTE • MAY 2012 • 51
Bars & Restobars 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
52 • À LA CARTE • MAY 2012
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 The B Bar Lifestyle Bar 94 Sathyadev Avenue Next to Chettinad Vidyasharam School MRC Nagar 49001010
Bars & Restobars · Food Chains Winchester Bar Radisson Blue Hotel 2, Ethiraj Salai, C-in-C Road, Egmore 30404444
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
Choolaimedu 23744041 T Nagar 42121170 Parrys 25341745 Adyar 24426554
Perambur 25518888 Adyar 24424444 Tidel Park 22540221 Velachery 22431777
Subway For delivery call 45600600 Located at Nungambakkam, Egmore, RMZ Millenia Tech Park, Express Avenue, Spencer Plaza, Citi Center, Besant Nagar
US Pizza 152 Abirami Mega Mall, Purusaiwalkam 42371111
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
Pizza Hut Spencer Plaza, 769 Mount Road 39883988 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
Garden Fresh Veggie Pizza
Want your restaurant to be listed? Give us a call.
À LA CARTE • MAY 2012 • 53
Desserts, Bakers and Ice Cream 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 Baskin Robbins 37 1st Main Road, Gandhi Nagar, Adyar 42115900 Velachery 42325234 ECR 42300911 Milkyway 24 G7 Wellington Estate, Ethiraj Road, Egmore. 28251194
Blueberry Muffins Desserts, Bakers and Ice Cream
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 Freeze Zone 33 TTK Road, Alwarpet. 24661839 54 • À LA CARTE • MAY 2012
Hot Breads 74 Cathedral Road Gopalapuram 28110345 Mylapore 28112760 Kilpauk 26444212 T Nagar 28153998 Thiruvanmiyur 24485080 Saidapet 22200850
La Boulangerie 21 Arundale Beach Road, Kalakshetra, Besant Nagar 9566099917 Valluvar Kottam 42222777
Snow Field Dessert Pub 1 Cathedral Road, Cathedral Road, Gopalapuram. 28116416
French Loaf T46 A 7th Avenue, Anna Colony, Besant Nagar 32216628 Chetpet 32216618 Mahalingapuram 32216627 R.A Puram 32216625 Spencer Plaza, Anna Salai 32210936
Baker’s Basket Savera 146 Dr.Radhakrishnan Salai, Mylapore. 28114700
Ecstasy 8, Sathyam Cinemas, Thiru-Vi-Ka Road, Royapettah. 43920444
Desserts, Bakers and Ice Cream 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 Parfait 3 16 Manikeshwari Road, Kilpauk 25321601 Velachery 22432022 Valmiki Nagar 24405588 Anna Nagar 26288822
Strawberry Smoothie
Creamy Inn W396 School Road, Anna Nagar West Extn. 26150080 Anna Nagar 26220080 Chetpet 28362255 K.K Nagar 23663939
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
Banana Split Sundae Want your restaurant to be listed? Give us a call.
Brio - The Cafe Shoppers Stop Chetpet 42664471 T. Nagar 42024415 À LA CARTE • MAY 2012 • 55
Desserts, Bakers and Ice Cream · South Indian Movenpick 13/33 Shafee Mohammad Road, Off Greams Road, Nungambakkam 28295925
Navaratna Le Royal Meriden 1 GST Road, St Thomas Mount. 22314343
Maya 32 Platinum Building, Khader Nawaz Khan Road, Nungambakkam. 42137774
The Baker’s Code Kebab Court Complex, Velachery. 22591275
Malgudi Savera Hotel 146 Dr Radhakrishnan Salai, Mylapore. 28114700
Southern Aromas The Residency Towers 115 Sir Thyagaraya Road, T Nagar. 28156363
The Raintree Taj Connemara 2 Binny Road, Anna Salai. 66000000
Chennai Woodlands 20 2nd Lane Beach, Parrys. 25214343
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
Anjappar 7/2 JP Tower, NH Road, Nungambakkam. 28256662 Rasam 25 Raja Annamalai Road, Purasawalkam. 9789062857
Annalakshmi Restaurant 804 Mount Road, Anna Salai. 28525109 Dakshin Park Sheraton 132 TTK Road, Alwarpet. 24994101
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 Ponnuswamy 24 Ethiraj Salai Egmore 28270784 Curry Leaf The Chariot 4 Tirumalai Road, T Nagar. 28341212 56 • À LA CARTE • MAY 2012
Semiya with Madras Fish Curry
Kerala · North West Frontier Sigree Hotel Aruna Annexe 144-145 Sterling Road, Nungambakkam. 42664222 Moti Mahal 7 Jaganathan Road Nungambakkam 42137539 Kabul 1/200 Dr Radhakrishnan Salai, Mylapore 24996761
Chemmen Roast Kerala Kumarakom 27/28 Vijayanagar Ext, Velachery Main Road, Velachery 42022277 Nungambakkam 42605677 Anna Nagar 42172217 Adyar 42034203 Ramapuram 22496109 Coconut Lagoon 1 Cathedral Road, Gopalapuram. 42020428
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
Palki 1, Cathedral Road, Gopalapuram. 28111794 La Shaakahari 20 Pycrofts Garden Road, Nungambakkam. 28265000 Peshawri Chola Sheraton 10 Cathedral Road, Gopalapuram. 28110101
Tharavad 6 Bay View Drive, Kottivakkam, ECR. 9840075355 Ente Keralam Kasturi Estate, Poes Garden, 1st Street, Alwarpet. 42328585 Thalassery W77 4th Street, AnnaNagar 26207853 Kottaram 9/2 Taramani-Perungudi Link Road, Perungudi. 24540660
Hyderabadi Pulao
Want your restaurant to be listed? Give us a call.
À LA CARTE • MAY 2012 • 57
North West Frontier · Pan Asian · Thai 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 Pan Asian
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
Hip Asia Taj Connemara 2 Binny Road, Anna Salai. 66000000
Thai Baan Thai 10 Khader Nawaz Khan Road, Nungambakkam. 28332611, 28332612 Silk Asiana Hotel 1/238 Old Mahabalipuram Road, Semmencherry 67411000
Up North The Raintree Hotel 636, Anna Salai,Teynampet 28309999 Mughals Zaika Restaurant 8 Rajarathinam Street, Kilpauk. 42858901 Rajdhani Shop No.5, Express Avenue Mall, 49 Whites Road, Royapettah. 28464422 58 • À LA CARTE • MAY 2012
Grilled Mutton Kebab Skewers
Thai · Chinese · Malaysian Benjarong 146 TTK Road, Alwarpet. 24322640, 43009161 Lotus The Park 601 Anna Salai Nungambakkam. 42676000
Chinese The Cascade 32 Khader Nawaz Khan Road, Nungambakkam. 28333836, 42137767 Besant Nagar 42019372, 24461625
Mainland China Hotel Aruna Annexe 144-145 Sterling Road, Nungambakkam 28238345 Teynampet 45000236 Chin Chin The Residency 49 GN Chetty Road, T Nagar. 28253434 Lemon Grass The Rain Tree 120 St Mary’s Road, Alwarpet. 42252525
Dynasty Restaurant Firm Tower, W121 3rd Avenue, Anna Nagar. 26212699, 42026609 Oriental Blossom Radha Regent 171 Jawaharlal Nehru Salai, Arumbakkam. 24757788 Flower Drum Prince Plaza, 46 Pantheon Road, Egmore. 30228822
Malaysian
3 Kingdoms 20B Khader Nawaz Khan Road, Nungambakkam 9840312821
The Canton Kaveri Complex, 96 Nungambakkam High Road, Nungambakkam. 28272197, 28214445
Pelita Nasi Kandar 16 17 18 Appaswamy Towers, Sir Thyagaraya Road, T Nagar. 24335759
Rangis Continental Chambers 142 Nungambakkam High Road, Nungambakkam. 42144933
Golden Dragon Taj Coromandel 37 MG Road, Nungambakkam. 66002827
Bee’s Kopitiam Express Avenue Mall 49 Whites Road, Thousand Lights. 28464088
Mandarin 19 Thiruvedian Street, Gopalapuram. 28117431 Stix Hyatt Regency 365 Anna Salai, Mount Road 61001234 Wonton 39 4th Street, Alwarpet 32513335, 43009700 Nungambakkam 28332002 Anna Nagar 26264633 Adyar 42116364 China Town 74 Cathedral Road, Gopalapuram. 28112246
Crispy Sesame Chicken with Gingered Beans
Want your restaurant to be listed? Give us a call.
À LA CARTE • MAY 2012 • 59
Japanese · Korean · American · Continental · Italian 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
American Sparky’s Diner 15 East Spurtank Road, Basement, Chetpet. 42634233
Giorgio T29 7th Avenue, Besant Nagar. 24461828 Kipling Cafe 14 L. Jey Avenue, Akkarai, Sholinganallur, ECR. 24530040 Eden Harrisons Hotel 315 Valluvar Kottam High Road, Nungambakkam. 42222777 Anna Nagar 26221010 Mexican Don Pepe 73 Cathedral Road, Gopalapuram. 28110413
Italian Rhapsody Courtyard Marriott 564 Anna Salai,Teynampet. 66764000, 66764488 Smoking Joe’s 31, Burkit Road, T.Nagar 24350505
Continental
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 60 • À LA CARTE • MAY 2012
Hummus with Pita Bread
Focaccia Hyatt Regency 365 Anna Salai, Mount Road. 61001234 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 No.19 3rd Street Wallace Garden, Nungambakkam 45038008 Little Italy Eldorado Building, 1/2 Nungambakkam High Road, Nungambakkam. 42601234, 66246178
Italian · Mediterranean · Sweets · Coffee Pubs The Grand Sweets 2nd Main Road, Gandhi Nagar, Adyar 42054466 Besant Nagar 45006464 Anna Nagar 42634422 T.Nagar 42124466
Rava Khoya Laddoo Casa Piccola 7, Khader Nawaz Khan Road, Nungambakkam 64500500
5 Senses Oyster, 9, Khader Nawaz Khan Road Nungambakkam 30062010
Mediterranean
The Upper Deck Taj Fisherman’s Cove Covelong Beach, Kancheepuram. 67413333
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
The Crown The Residency Towers Sir Thyagaraja Road, T Nagar. 28156363 Kryptos by Willi 24 Yafa Tower Khadar Nawaz Khan Road Nungambakkam 45038001
Sweets
Kefi Taj Mount Road 2 Club House Road, Mount Road. 66313131
Adyar Anandha Bhavan 9 Lattice Bridge Road, Adyar 23453045 Anna Nagar 23453043 Nungambakkam 23453037
Azzuri Bay 13 First Crescent Road, Gandhi Nagar, Adyar. 42115253
Gangotree 42 Cathedral Road, Gopalapuram 28111664 Adyar 24452422
Want your restaurant to be listed? Give us a call.
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 Shree Mithai 18 Dr TV Road, Chetpet 42809999 Spencer Plaza 42134455 Mishtee 112 Nungambakkam High Road, Nungambakkam. 43084984
Coffee Pubs Amethyst Whites Rd, Royapettah Entrance next to Corporation Bank 4599 1630 Robustaa 24/67 Halls Road, Kilpauk. 42858412 Anokhi 106 Chamiers Road, Opposite Oryza 24311495 Cafe Chokolade 10/1A3 Montieth road Egmore 42126461 T.Nagar 42606532 À LA CARTE • MAY 2012 • 61
Coffee Pubs · 24 Hour Dining Barista 4 Khader Nawaz Khan Road Nungambakkam 42138567 Besant Nagar 42019455
Mocha Mojo 72 1st Avenue, IndraNagar 42337024, 42337025
Tea Lounge Radisson Blue Hotel 2 Ethiraj Salai, C-in-C Road, Egmore 30404444
Est Hilton 124/1 J.N. Salai, Ekkaduthangal. 22255555
Café Coffee Day Montieth Road, Egmore 28546981 Kilpauk 42175621 Ispahani Centre Nungambakkam 64627082, 43577231
Anytime GRT Grand 120 Sir Thyagaraya Road, T Nagar. 28150500
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
24 Hour Dining
Garden Café Radisson Blu Hotel 531 GST Road, St Thomas Mount. 22310101 Verandah Taj Connemara 2 Binny Road, Anna Salai. 66000000 Main Street The Residency Towers Sir Thayagaraya Road T Nagar. 28156363
Café Pascucchi Express Avenue Mall 49 Whites Rd, Thousand Lights. 09840922895 High on Caffeine Mitsubishi Showroom, LB Road, Adyar. 42116482, 9003034049 Café tapas 47B Ground Floor, Ramana Nursing Home Complex Velachery Main Road, Velachery. 42325165 62 • À LA CARTE • MAY 2012
Cappuccino
Water’s Edge Café GRT Temple Bay Mahabalipuram. 27442251, 27443636 Paprika Mariott Courtyard 564 Anna Salai, Teynampet. 66764000 Caramel Asiana Hotel 1/238 Old Mahabalipuram Road. Semmencherry. 67411000 601 The Park 601 Nungambakkam Main Road, Nungambakkam. 42676000 Club House Taj Mount Road 2 Club House Road, Mount Road. 66313131 The Kitchen The Raintree Anna Salai 636 Anna Salai,Teynampet. 28309999
24 Hour Dining · Seafood · Multicuisine Fisherman’s Fare Casa Major Road, Egmore. 28194840 Kayal Le Royal Meridien 1 GST Road, St Thomas Mount. 22314343
Multicuisine Fusion 9 Aruna Centre 145 Sterling Road, Nungambakkam 42664299 The Right Place The Residency 49 GN Chetty Road, T.Nagar 28253434
Mixed Vegetable Broth Anise Taj Coromandel 37 MG Road, Nungambakkam. 66002827 Rainbow The Raintree Hotel 120 St Mary’s Road, Alwarpet. 42252525 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
Seafood
Coast to Coast Radisson Blue Hotel 2 Ethiraj Salai, C-in-C Road Egmore 30404444 Bay View Point Taj Fisherman’s Cove Covelong Beach, Kancheepuram. 67413333 Sea Shell Greams Rd, Thousand Lights 28295789 Wharf GRT Temple Bay Mahabalipuram. 27443636 Samudra Trident 1/24 GST Road, St Thomas Mount. 22344747
Want your restaurant to be listed? Give us a call.
Piano Hotel Savera 146 Dr.Radhakrishnan Salai,Mylapore 28144700 Cilantro Le Royal Méridien 1 GST Road, St. Thomas Mount, 4353 4545 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 Seven Comfort Inn Marina Towers 2A Pooniamman Koil St, Egmore 28585454 À LA CARTE • MAY 2012 • 63
Multicuisine · Health Food · Arabian Crimson Chakra 13 First Crescent, Gandhi Nagar, Adyar. 09677277900
Ayna Hilton 124/1, J.N.Salai, Ekkaduthangal 22255555
Arabian
Cream Centre 55 2nd Main Road, RA Puram 42815777 Nungambakkam 43561777
Burgundy’s Somerset Greenways Serviced Residence 94 Satyadev Avenue, MRC Nagar. 49001000
YallaYalla Radisson GRT Hotel St Thomas Mount, 531 GST Road, Anna Salai. 22310101
Rain Forest Gandhi Nagar 1st Main Road, Adyar. 42187777 Duchess 35, T.T. Krishnamachari Road, Alwarpet. 24996762 Ashvita 11 2nd Street, Dr R K Salai, Mylapore. 28476063 Vasco’s 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 Escapade 361 Shakti Garden Road, Okyampettai, Thoraipakkam. 9884051456
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 Drizzle No. 1, Sultan Ahmed Street, Neelankarai, ECR. 32219966 64 • À LA CARTE • MAY 2012
Chicken Shawarma
Zaitoon No.1, Vintage Plaza, L B Road, Adyar, 24527778, 24527779
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