DECEMBER
CONTENTS EASY COOKING 10 X’Mas Feast
Shamila Swamy, home chef, shares some time-honored Christmas recipes
KITCHEN FRINGES 17 On the Table
IN THE KNOW 20 Ask Dharini
This nutrition expert solves all the diet and nutrion riddles which have been hogging your mind. Embrace them for a healthier living
EXPERT ON THE BLOCK 22 Your Gateway to ‘Active Food’
Our pick of formal dining ware for all occasions
Chef Natarajan Kulandai on his culinary journey with The Taj Group’s Gateway Hotels & Resorts
SHAKEN &STIRRED 18 When Santa mixes
CELEB FOODIE 32 Disha Pandey
your cocktails
Welcome this festive season with our pick of exclusive festive cocktails
GOURMET BUZZ 04 All you need to know
about Chennai’s food scene
Tamizh Padam leading lady Disha Pandey shares her food secrets
RESTAURANT ROUNDING 34 Fine Dining with a Homely Touch
Raintree at Vivanta by Taj Connemera offers perfect fare with a homemade touch
38 Elevating your night
The Elevate Lounge Bar is sure to get you partying all night
NUTRITION NIBBLES 42 Brawny Broccoli
Broccoli has the perfect nutrient content fit for every meal
FOOD NOTES 46 epicurean.com
Read on to find out how Chennai’s food scene has witnessed a sea change due to the internet
À la Carte Managing Director Sujit Kumar Editor-in-Chief Bina Sujit Senior Features Writer Anusha Surendran Features Writer Lubna Praveen Smita Shenoy Design Team Francis Augustine Rifah Aiysha Anto M Vijay Columnists Sabita Radhakrishna Dharini Krishnan Marketing Chennai Daniel Benjamin Paneer Selvam Pitchumani Coimbatore Nithyendran Mumbai Kiran N. Murthy Published by K. Sujit Kumar on behalf of Options Media Pvt Ltd., #7A, South Mada Street, Sri Nagar Colony, Saidapet, Chennai - 600 015. Printed by B. Ashok Kumar at Rathna Offset Printers, 40, Peters Road, Royapettah, Chennai-600 014. Editor : Bina Sujit For advertising contact
Options Media Pvt Ltd +91 44 4217 9009 / 4312 9002 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.
2 • À LA CARTE • December 2013
is also available on is also available on
and
platforms. and
platforms.
Gourmet Buzz All you need to know about Chennai’s
Steamboat festival at Chap Chay
food scene
Chap Chay at Raintree St.Mary’s, a restaurant for pan Asian cuisine, hosted the ‘Steamboat festival’ recently. The festival provided options like meat/ seafood/ vegetables and starch accompanied by a choice of 5 basic broths in order of spice level. On selection, the hot pot was served onto the table with chopsticks or tongs that were provided to facilitate service. The dipping sauces were accompanied as per the broth selection.
Dimsums take centre stage at China Town
China Town hosted a ‘Dimsum festival’ at the Cathedral Road restaurant. The two week-long festival was anchored by China Town’s seasoned chef, Chef Lai Chee Chung, displaying a variety of specialties for vegetarians as well as meat lovers. Guests had the choice of picking from a variety of Kothes, Paos, Shumais, Momos and a line of desserts prepared with dim sums. Tenderloin celery and Chilli pao and chicken pao were some of the options for meat lovers while 8 treasure vegetable kothe and spinach, tofu and mushroom dimsum were some of the choices for vegetarian guests. The highlight of the food festival was chocolate brownie dimsum and coconut cashew nut dimsum. 4 • À LA CARTE • December 2013
Baking workshop for kids at Marriot
An enthusiastic bunch of children recently got down to the basics of baking at Courtyard by Marriott’s cookie baking workshop for kids. They were decked up in aprons and hairnets and got messy with flour, chocolate chips and sprinkles as they learnt to bake batches of
yummy cookies in fun shapes like stars, Christmas trees, hearts, doggies and lots more! The hotel’s star chefs armed the kids with uber easy cookie recipes for the holiday season. A secret judge awarded the winners with one year’s coupons of free Sunday brunches and all the little participants walked away with one month’s worth of free Sunday brunches.
‘Sun’day Grind at The Raintree
The Raintree, Anna Salai, invites party enthusiasts to spend their Sundays, relaxing by the poolside. Sun Grind at High Sky Lounge promises a bouquet of party activities that you can get high on: mini brunches, smooth drinks, a dip in the pool and pulsating music from the house DJ. Every Sunday 12 to 4 pm À LA CARTE • December 2013 • 5
Sinful Desserts at CPK
California Pizza Kitchen gives you yet another reason to feast this festive season as it introduces sinful dessert treats for its guests. From December 2, 2013 – January 6, 2014, the Californian outlet will re-launch the ‘Feast on Desserts Festival’, a sterling hit from last year. During this festival, the restaurant will see an array of desserts, introduced exclusively for this period. This festival brings you five unique, delicious desserts: Chocolate Date Cake, Crème Brulee Torte, Almond Peach Coffee Cake, Winter Fruit Gateaux, Chocolate Cake Pudding, Salted Caramel Ecstasy. This range of exciting new desserts gives many more reasons to come and indulge at CPK! What’s more is that every Tuesday is “Trial Tuesdays” at all CPK outlets. Drop by between 4-6pm during the duration of the festival & treat yourselves to one of these six desserts absolutely free of cost!
Kuttanadan Food Festival at Ente Kerelam
Ente Keralam hosted the Kuttanadan Food Festival at its restaurants in Poes Garden, Anna Nagar and MRC Nagar. This festival featured the cuisine of the Kuttanadan region in Kerala’s Alappuzha district. The seasoned Chefs Mariya Kutty Chedathi and Paily Chettan will be visiting Ente Keralam from Kuttanad region to host the festival. Ente Keralam will showcase different specialty dishes recreated to reflect the Kuttanadan region’s cuisine. Highlights on the menu include dishes like Karimeen pollichathu- pearl spot fish from Aleppey wrapped in banana leaf and grilled, Kakka Erachi - clam meat with onions and seasoning dry fry, Erachi Chap - Tenderloin slices cooked in a mildly spiced gravy, Kuttanadan Kalanji Curry kuttanadan style preparation of the kalanji fish and Tharavum Roast - duck cooked in thick roasted onion and coconut. 6 • À LA CARTE • December 2013
A meal of the Royals at the Crown
The upscale rooftop restaurant The Crown at The Residency Towers presents ‘Early Dining Advantage’, a scheme which offers the customers an attractive discount of 20 percent on food bill when they drop into ‘The Crown’ before 8.00 pm. The Crown menu includes Caesar’s Salad and Lamb Chops in Continental cuisine to PatharKaGosht and RiliMiliSubzi in Indian cuisine among others. Some of the newly added dishes are Apple and Lychees Bake, Seafood Vodka Marinara and Fettuccine, Bolognaise, Zardalootikki Chat and RilliMilliSubzi. The Galoti Kebabs of the Crown have a separate fan following.
Christmas & New Year Celebrations at Courtyard by Marriott Chennai!
Kick start the season of giving with Courtyard by Marriott’s range of Christmas hampers and gift baskets. The hampers come in four different sizes, packed with an assortment of gourmet treats. The smaller hampers comprise dark and white chocolates, choco-chip and custard cookies, roasted nuts, mince pie, plum pudding and panatone while the larger hampers contain a mix of festive Christmas goodies from bottled olives to fruity jams and wine. Hampers are priced from `999/- to `3499/- + Tax.
CHRISTMAS & NEW YEAR FESTIVITIES at HYATT REGENCY CHENNAI
Hyatt Regency Chennai is hosting a traditional golden theme family dinner on Christmas Eve and a Christmas lunch on 25th December at Spice Haat. You can also shower your loved ones with special gift hampers from Biscotti with traditional Christmas goodies and Siddh Spa special hampers. Christmas Eve Dinner and Christmas Lunch at Spice Haat `2199++ (without alcohol); `2499++ (inclusive of a selection of spirits) Biscotti Christmas Delights start from `350+ onwards Siddh Spa Christmas Hampers start from `1000+ onwards Hyatt also offers special food and beverage packages at all its restaurants this New Year. It will also keep its dance floors open for revellers who want to boogie the night away. Spice Haat New Year Eve Dinner Buffet `3365+ per person Stix New Year Eve Dinner `4365+ per person Regency Dance Floor `3499+ per person (All 3 packages are inclusive of imported beverage selection and the exclusive dessert buffet at the lobby lounge)
8 • À LA CARTE • December 2013
Leela's Epicurean Delights for Xmas & New Year Christmas
Celebrate Christmas Eve dinner and Christmas Day lunch at the Leela Palace Chennai with special culinary delights for the food gourmets involving a wide spread of Italian, Japanese, Thai, Asian, Mediterranean, Western and Indian accompanied with live cooking stations. There is also going to be an entertaining play area to keep the tiny tots occupied.
New Year
As the stage is set to step on to a bright new year, The Leela Palace Chennai brings to you a great selection of food and beverage. Join in to cherish the moments gone by and welcome many more happy moments of the year ahead.
À LA CARTE • December 2013 • 9
Easy Cooking
With the year coming to an end, it’s almost time to start humming the carols and share tasty nibbles with loved ones. This Christmas, home chef Shamila Swamy shares her favourite time tested recipes to get you feeling the festive spirit
10 • À LA CARTE • December 2013
PLUM CAKE No Christmas celebration is complete without a slice of plum cake. Or several Ingredients • Maida 250 grams • Powdered sugar 250 grams • Eggs and butter 250 grams each • Cashew nuts/almonds 100 grams • Raisins, fruit peel, tutti fruiti 100 grams each • Baking powder 2 level tsp • Almond essence 1 level tsp • Brandy 5 tbsps • Caraway seeds ½ cup • Caramelized sugar 1 cup Method • Caramelize the sugar till black and set aside to cool • Sift the baking powder and maida together. Press the caraway seeds between palms and add to the sifted flour. Mix well. • Chop the fruits and nuts. Take two handfuls of the sifted flour, mix with the chopped fruit and nut mixture and set aside. • Whip the sugar and butter till soft and creamy. If you are using a wooden spatula, move the spatula in a clockwise direction against the sides of the bowl. • Break the eggs one by one into the butter mixture. Beat each egg (again in clockwise direction) into the mixture to avoid curdling. • Add the essence and the brandy. Stir well in clockwise direction. • Fold in the sifted flour, a little at a time. Do not stir. • Add the caramel and mix it well in the same folding motion. • Lastly, add the chopped fruits mixed with flour. Fold till the mixture is well blended. • Line a cake mould with buttered paper. • Bake in low heat until half done. • Change the heat to medium and finish baking. • Turn out the cake, cool, wrap in cling film and store in an airtight container for at least 2-3 weeks to mature.
MURUKKU Salty, crispy, snacks to add a crunch to your holiday Ingredients • Raw rice 1 kg (washed and spread to dry under the fan for a few hours) • Urad daal 300 gms (roasted lightly without oil, till dry. Do not let it become brown) • White butter 2 tbsp • Jeera 1 tsp • Asafoetida powder ¼ tsp • Salt to taste • Oil Method • Grind the rice and spread out under fan to dry. Lightly, dry roast the urad daal without allowing it to turn brown. Mix the two and grind to fine powder. To fry the Murrukus • Combine the flour, butter and salt with enough butter to make a dough batter. The batter should be moist enough to be squeezed out of a murruku press. Mix the jeera and the asafoetida powder into the dough. Keep the dough covered while frying. • Heat the oil and squeeze the dough into the oil and fry until pale brown in colour. 12 • À LA CARTE • DECEMBER 2013
NEY URUNDAI A Christmas treat of the former French colonies Ingredients • Raw rice 1 kg • Split green gram dal ½ kg • Sugar 1½ kg • Ghee (made from white butter and drumstick leaves) 700 grams Method • Fry green gram till it becomes golden. Wash and dry raw rice. Grind the two together, to make a very fine powder. • Separately powder sugar to a fine dust. • Sieve the rice-daal mixture and fry lightly till the raw smell is replaced by a slightly fried odour. Keep aside to cool. • Add the powdered sugar to the cooled rice-daal mixture and mix well. This powder can be stored in an airtight container for future use. To make the urundais • Heat 3-4 tbps of ghee and fry about 300 grams of the mixed powder till light brown. Stir continuously to avoid the formation of lumps. Keep aside. • Roll the resulting mixture into small balls while still warm. À LA CARTE • December 2013 • 13
14 • À LA CARTE • December 2013
KALKALS Conch shaped Christmas goodies to relish Ingredients • Maida ½ kg • Butter 200 grams • Powdered sugar 200 grams • Vanilla essence 4 drops • Salt to taste • Refined oil Method • Mix all the ingredients with enough water to make a thick dough. • Roll kalkals on the back of a fork or in a kalkal mould. • Deep fry the kalkals till brown. • Make a sugar syrup (double thread consistency) • Immerse the kalkals into the sugar syrup À LA CARTE • December 2013 • 15
ACHCHAPPAM Sweet, crisp rose shaped cookies which double up as a treat for your eyes as well as your palate Ingredients • Rice flour 1 ½ cups • Maida 1 ½ cups • Egg 1 • Baking powder 1 tsp • Coconut milk 200 ml • Rose essence 1 tsp • Salt 1 tsp • Powdered sugar ¾ cup • Water 1 cup
16 • À LA CARTE • December 2013
Method • Mix all the ingredients in a mixer. Leave for 5-10 mins. • Heat oil in a kadhai and place the cookie mould in the hot oil. • Place the heated mould in the dough making sure it is not submerged. • Now place the mould back in the hot oil and shake slightly. The cookie will leave the mould and can be fried till golden brown.
Kitchen Fringes
On the Table
Mezzo Wine Glass by LSA
Hosting a formal dinner is more than cooking and socialising. It is also about picking the perfect dinnerware to befit your guests. Have a look at our pick of formal dinnerware to help you host the perfect evening!
China dinner plate by Char Crews Inc. Tea canister by Noritake.com
Polka Champagne Flute by LSA
Paula Deen dishes by potsandpans.com
Serving bowl by worldmarket.com Evolution soup bowl by Briscoes Homeware Chopsticks and bowls by Amazon.com
Salt and Pepper shaker by Noritake Toorak Noir
Carving knives by Amazon.com
Salt and Pepper shaker by Noritake Toorak Noir
Formal dinnerware set by Noritake.com
Wheelbarrow salad bowl with wooden utensils by uncommongoods.com
À LA CARTE • December 2013 • 17
Drink it Up
This Christmas, try these trendy cocktails from The Raintree, St.Mary’s Road. These concoctions are all about what Christmas stands for: spreading joy and fun!
RED HOT SANTA TINI Ingredients • Chili-infused vodka 2 ounces • Godiva chocolate liqueur 2 ounces • Cocoa powder • Cayenne pepper • Sweetened whipping cream • One small Thai chili pepper Method • Mix some cocoa powder together with a pinch of cayenne pepper, and rim the glass with chilli powder with it. • Shake the vodka up with the chocolate liqueur and pour the mixture into the glass. • Top it off with the whipping cream and garnish by floating the chili pepper on top of the cream. 18 • À LA CARTE • December 2013
SANTA SHOT Ingredients • Grenadine syrup 1 part • Green crème de menthe 1 part • Peppermint schnapps 1 part Method • Pour grenadine to about 1/3 of your shot glass. • Carefully layer the crème de menthe, then the peppermint schnapps.
CHRISTMAS COOKIE Ingredients • Peppermint schnapps 1 ounce • Kahlua 1 ounce • Bailey's 1 ounce Method • Combine the ingredients in a cocktail shaker with ice. • Shake thoroughly, and then strain the ingredients into a chilled martini glass.
À LA CARTE • December 2013 • 19
In the Know
Ask Dharini
Dr. Dharini Krishnan, a renowned Consultant Dietician answers your questions on basic nutrition and how it can make a difference to our body and health.
Q
How can I add whole grains to my diet and what are its benefits?
Whole grains in the Indian context are ragi, bajra, jowar, red rice, and whole wheat. Ragi has been used in different products for years. The best would be to buy ragi, grind it and use it in dosa flour or puttu or add it to wheat flour and make chappathis. People are used to having ragi as porridge. Just a caution: use about 3 tablespoons of the flour to make porridge. Spoonable consistency is preferred to drinkable consistency for people with diabetes. For making dosa with ragi flour, the best would be to add ragi flour in a 1:1 proportion to regular dosa batter. Apart from being easy to make, it can be prepared with less oil and carried for lunch without compromising on the softness. Similar dosas can be made with bajra or jowar flour. People picking up wheat flour as packets from stores should be informed 20 • À LA CARTE • December 2013
that the fibre is best available when we buy the wheat and grind it and use the same. It should not be sifted. The goodness of all the grains lies in the fibre. Dietary fibre can help in controlling blood glucose, triglycerides and cholesterol. It prevents constipation and hence can prevent colon cancer. It creates good bacteria to develop in the large intestine which can increase the vitamin B 12 availability to the body. What is the role of bakery items in the diet? How often can we use them and what are the benefits?
Bakery items today are used almost on a daily basis by children as mid morning snacks, adults with tea or coffee. It is consumed by college students as a meal and adults to fill up when they miss a meal. There are ranges of bakery items starting from bread to biscuits to cakes, pastries, puffs
and buns. The healthier biscuits are actually meal replacements and hence can be consumed instead of a meal. Some of them contain 80 to 100 calories per piece. However, in India this concept is not understandable. Biscuits and cookies are consumed between meals. Even the healthier ranges either have artificial sweeteners or have too many calories to be used as a snack in one’s diet regularly. People are so careful not to use trans fats in their diet. But they do not realize that a puff may contain loads of the same. Also, unbranded bakery products aka the so-called butter biscuits available in tea stalls, also contain the same. Cakes used to be a simple tea cake and small in size. Today the layered cream cakes with cream layers on top are in fashion. These are also bigger in size and hence can have more calories than one would need for breakfast. Bakery items should be used when people are travelling long hours in trains and do not have much access to healthy food choices. They should not be used on a daily basis as they increase the calories from refined wheat flour and have more fat calories than regular traditional foods. Mindless eating of cookies or biscuits while watching TV, can add to calories and increase the weight of people.
Does a healthier environment help in creating a healthier lifestyle for kids? Today, it is not surprising to see an overweight child in a swimming pool or sports ground. Here are some tips doled out by childhood obesity expert Melinda Southern to make the environment healthier for kids
a) Plan a healthy breakfast: Give them a good traditional breakfast like idli or dosai or poha or dhokla with the green or tomato chutney. Also if the quantity is not enough they can eat some fruit before they head to school. Some parents make a smoothie with the fruit and milk or vegetable and curd, some make the regular multi-grain porridge. b) Discourage mindless munching: Eating while watching TV or during any kind of screen time is a definite no-no. Make it a rule to eat only when the children sit down to eat meals. Other times it can be water or milk with some protein powder as adapted to Indian conditions. c) Get them involved: This is very important, as today kids are treated as if they are not part of the cooking in the house. They should be encouraged to join in during grocery shopping, vegetable or fruit shopping. They should be encouraged to plan the menu for the next meal with the vegetables that they pick up from the market. Older children should be encouraged to pack their own lunches. As they come to middle school they can help in preparing the meals or cutting the fruits and vegetables. d) Sleep time: They should be encouraged to get good sleep time of least 8 to 10 hours a day. e) Trick their tummies: Whatever meal they take for lunch and dinner, it should be prepared with a lot of vegetables. Vegetables can be added to chappathis, noodles, pasta, mixed rice, upma and gravies. This way the vegetable fills them up and there are fewer calories loaded to their diet. f) Smaller plates: The smaller the plates the lesser the food consumed. Especially at buffet lunches or parties and junk food joints. g) Physical activity: Children should be encouraged to play in parks or beach or play ground. Parents have to take that extra effort to take the children. h) Choose the right foods: Teach children to make healthy food choices. Do not stack the refrigerator with high fat foods.
À LA CARTE • December 2013 • 21
Expert on the Block
Your Gateway to With over three decades of premium culinary experience, Chef Natarajan Kulandai, the Corporate Chef of Taj Group’s Gateway Hotels & Resorts, is a man with abundant knowledge of almost anything gastronomic. He has been twice nominated as one of the Five Best Chefs in India and is a Former President of the South India Culinary Association. In a freewheeling chat with Rekha Shanmugham, the veteran chef talks about his favourite cuisine, his illustrious career and the concept of ‘Active Food’ that he has pioneered at Gateway Tell us a little bit about your childhood and the food you grew up eating I grew up in the Thanjavur district of Tamil Nadu with abundant home grown produce like rice, lentils, coconut, banana and more. I have been witness to my mom making dry meat, dry vegetables, vadams, pickles and even our own oils. I was very fond of food, specially snacks and sweets and was quite an expert at keeping aside some goodies for myself in my room. My favourite food used to be idli with a generous helping of ghee and sugar, and of course all the other food my mom used to make. Seafood was also a favourite. What inspired you to foray into the hotel industry? Where did the journey begin? Honestly, it was not planned. I am a 22 • À LA CARTE • December 2013
chemistry graduate; I think my destiny brought me to a catering college. Also my love for food, since I enjoyed eating! I had a good ‘chemistry’ with the hotel industry and got selected on campus by Oberoi, Taj and ITC. But I chose the Taj as it is part of the TATA group. I joined the great Taj Mahal Palace, Mumbai in 1981 and have never had to look back since then. I have had a wonderful journey so far. You have been with the Taj for nearly 3 decades now. How has the brand transformed itself over the years? I feel so happy and proud to work for the TAJ brand, which has evolved from a few hotels to having more than 100 hotels currently. It is a known fact that we are very strong in F&B, creating and introducing many cuisines in India.
À LA CARTE • December 2013 • 23
Which would personally be your most favourite Taj property and why? Though I received my foundation at Taj Mahal Palace, Mumbai, I can never forget my time at Taj Coromandel, Chennai. I still think of it as my home. When I walk into the Hotel, I feel the warmth of the staff and I feel like it belongs to me... like I am the owner of it! You have specialized in various cuisines. Which is your favourite and why? I enjoy making French food… maybe because it was my first exposure to world cuisine at Rendezvous Taj Mahal Palace, Mumbai. I love cooking fish and seafood. Now, I enjoy the ‘Southern Spice food’ at Taj Coromandel. Which cuisine was the most difficult one to master? I found Indian Tandoor the most difficult as I could not put my hand in a tandoor! What does the Gateway brand stand for? How challenging is it to be the corporate chef of Gateway Hotels and Resorts? It is a brand for the new age traveler, offering affordable luxury with freedom, fitness and flexibility. So it includes 24-hour service, Active Food and fit to eat home- style food cooked by homemakers. A memorable dining experience in India and abroad? Besides my mom’s food, I can never forget the food I ate at the legendary actor Mr. Sivaji Ganesan’s house. Wow, it was fantastic. I enjoyed the food at ZUMA, a contemporary Japanese restaurant in London and of course IGGY’S in Singapore. How did it feel to be nominated twice as one of the Five Best Chefs in India? Can you recount any other instance in your career where you felt truly gratified? Yes, it was a good recognition and a great feeling. However, the most gratifying feeling is when you hear from your student who is working somewhere in the world and he/she remembers you and your 24 • À LA CARTE • December 2013
contribution to their success and growth. Even now, I get calls at least three times a week from various chefs that say, “thank you, you mean everything to me.” What would your ideal breakfast consist of? Oats, idly, sambar and egg white omelets with whole wheat toast in that order. Tell us a little bit about the 'active food' concept. Where did you get the inspiration from? When I returned from Colombo in 2003, I tried to create some healthy food. I developed low calorie
food, spa food, satvic food etc. I experimented with low glycemic food at Vivanta by Taj - Fisherman’s Cove when I was looking after the Leisure Hotels. When we launched the Gateway brand we needed a fitness -centric food concept. My travel to various countries helped me create the Active Food. I just put together what I was practicing and called it ACTIVE FOOD. It is a combination of all low glycemic whole grain food and antioxidant rich super food. What do you think is the level of awareness about ‘active food’ in Chennai? The awareness is very high, unlike a few years ago, thanks to the media and the many other forms of
communication that talk about healthy eating. For instance, if you explain about the benefits of whole grains that are forgotten and bring then to the table, people are willing to try. They are beginning to identify antioxidants in any form; whether it is tomato, pomegranate, goji berry or the beans… This is a good sign! Future plans for the Gateway brand There will be many surprises as far as the food is concerned: active food, home-style food by homemakers, organic food, just grills! Ultimately we need to give what our guests want in the freshest and tastiest way possible. We want each guest to feel like he/she had a fantastic meal and we strive to achieve that. À LA CARTE • December 2013 • 25
Blueberry Smoothie (2 portions)
Ingredients •Fresh blueberry (Frozen or canned Optional) • Yogurt • Honey • Fresh Orange juice
100 gm 150 gm 50ml 30ml
Method Put all the ingredients in a food processor and whizz until smooth. Pour into a tall glass and serve.
26 • À LA CARTE • December 2013
Blueberry Tart (4 Portions)
Ingredients • Butter 85gms • Sugar 175gms • Ground almonds 175gms • Eggs 2nos • Blueberries 250gms • Vanilla Few Drops • Tart Readymade Tart shells (Unbaked frozen available in supermarkets) Method • Heat oven to 190 degree Celsius. Beat together the butter and sugar until it is light and fluffy, for about 1 min. Fold the ground almonds, beaten egg and vanilla essence into the above butter and sugar. • Add half of the blueberries into the mixture and spoon into the tart shell. Add the remaining blueberries on top of the mixture pressing them in lightly. Bake for 45-50 mins until the tart base is crisp and brown in colour, and the filling is cooked and feels firm to touch. • Cool the tart for 10 mins. Dust with a little icing sugar and serve warm or at room temperature. Good for the heart Blueberries are one of the most antioxidant rich foods in the world. Antioxidants are necessary for life and are well known to reverse and prevent heart disease and even cancer. The blue color of the berry comes from its poly phenols which provide most of its antioxidant properties.
À LA CARTE • December 2013 • 27
Blueberry Buttermilk Pannacotta
(4 portions) Ingredients • Heavy cream • Sugar • Buttermilk • Honey • Cooked blueberry puree • Gelatin • Vanilla
400 ml 80 gm 100 ml • After 30 min add buttermilk, melted 30 ml gelatin (gelatin has to be soaked in 70 gm water and melted in a double boiler.) 8 gm and vanilla in to the above mixture. few drops • Assemble the pannacotta as follows: Spoon a small amount of blueberry Method puree to the bottom of each serving • Puree the blueberry and reduce it to thick glass, then carefully pour the consistency by keeping on a slow flame pannacotta mixture over the blueberry and allow it to cool to room temperature. puree and refrigerate it for 6 hrs. • Boil cream, honey and sugar together • Then take out the pannacotta from and keep a side to bring down to room refrigerator and keep a fresh blueberry temperature. on top as garnish. 28 • À LA CARTE • December 2013
Fresh green salad with broccoli, mixed beans, roasted peppers, flax seed and feta
(2 portions) Ingredients • Iceberg lettuce • Baby spinach • Arugula lettuce • Broccoli blanched • Beans blanched • Fava beans boiled • Roasted red peppers • Flax seed • Feta cheese crumb • Olive oil • Salt / crushed pepper
25 gm 25 gm 25 gm 50 gm 50 gm 50 gm 50 gm 10 gm 25 gm 20 ml 20 gm
Method • Toss the lettuces and greens with vegetables; Season it with olive oil and salt, pepper. • Add feta crumbs and flax seeds on top of the salad.
À LA CARTE • December 2013 • 29
30 • À LA CARTE • December 2013
Broken wheat Upma with Broccoli (2 portions) Ingredients • Broken Wheat • Oil • Mustard seed • Urad dal • Channa dal • Curry leaves • Slit Green chilli • Chopped onions • Ginger chopped • Broccoli florets • Coriander leaves chopped • Salt to taste
100 gm 20 ml 5 gm 5gm 5gm 1 Sprig 2 no’s 30 gm 20 gm 50 gm 10 gm
Method • Soak broken wheat for about 2 hours. • Heat the oil in a sauce pan, and add the mustard seeds. When the seeds crackle add urad dal, channa dal, sauté and then add the green chillies, curry leaves and sauté it for few more seconds. • Add the chopped onions and chopped ginger, mix well and sauté again for 2 to 3 minutes. • Strain broken wheat and add to the tadka mixture above, mix thoroughly, add enough water and salt, stir continuously till broken wheat gets cooked. Add the Broccoli florets, mix well and sauté on a medium flame for 1 to 2 minutes. • Check the seasoning and finish it with chopped coriander leaves. Serve hot. À LA CARTE • December 2013 • 31
Celeb Foodie I make sure I include lots of green vegetables and fruits in my diet
Disha Pandey
With her enviable smile and unconventional sensuality, Disha Pandey of ‘Tamizh Padam’ fame has captured the hearts of many. With quite a few films to her credit in Telugu industry too, Disha has made sure she is here to stay. The chirpy actor opens up about her food experiences and how she loves curd rice. What kind of food did you grow up eating?
I grew up eating North Indian pure vegetarian food with less spices. Your favourite food joint during childhood days
McDonald's! Less for food and more for the happy meal toy :-) The yummiest dish that your mother makes
My mother bakes lovely cakes and makes sweets like gulab jaamun during festivals. What do you eat when you have to stay in Chennai or Hyderabad?
Your favourite North Indian and South Indian dish
I love Daal Baati Churma from Rajasthani cuisine. Among the South Indian dishes I enjoying eating Ragi with sugar & coconut milk and curd rice. Are you a foodie? What is your favourite cuisine?
Not actually! What I eat, depends on the presentation of my plate. My favourite cuisine is homemade Indian food. Any diet or fitness regime that you follow to maintain good hair, skin, and body?
I eat curd rice only!!!
I just make sure I include lots of green vegetables and fruits in my diet.
Do you have any preferred restaurants?
A really good cook in the film industry that you know of?
I frequent Little Italy and SO at Hyderabad and Mainland China in Mumbai. 32 • À LA CARTE • December 2013
I don't know anyone personally, but I have heard and read that Ajit sir cooks really well.
À LA CARTE • December 2013 • 33
Restaurant Rounding
If spicy Southern cuisine is up your alley then Raintree, the 25-year-old Chettinad speciality restaurant, should be a must tick on your list of culinary destinations What : Raintree Where : Vivanta by Taj Connemara, No.2, Binny Road,
Anna Salai, Chennai 600002 When : Open for lunch and dinner on all days
Re-launched in a newer, sleeker avatar, Raintree seeks to elevate the traditional Chettinad cuisine of Tamil Nadu to a fine dining experience while retaining the homemade touch.
34 • À LA CARTE • December 2013
À LA CARTE • December 2013 • 35
A wait to savour
The restaurant located at the rear side of the Vivanta is accessible through a quaint pathway flanked by ages old carved stone pillars and lush, well-manicured lawns. The walk is best enjoyed post sunset when myriad lights placed at different angles create a romantic aura. The lounge area with its daybed seating invites diners to rest awhile under the stars, sipping on jasmine martini (sugar syrup infused with jasmine flowers overnight and stirred and shaken with vodka) or the well-loved tender coconut water spiced up with a dash of ginger, lemon and mint. The cool drinks are complemented by hot snacks served straight off Maami’s live counter (open only for dinners), a cooking station done up in traditional style complete with a Maami (Chettiyaar lady) busy frying vadaams (fried mini crisps). The crisps would probably not make much of an impact if eaten as is but accompanied by an assortment of freshly ground chutneys they augment the headiness of the drinks. We sampled chutneys made from papaya, peanuts, ginger, mixed veggies and onion and found them quite enticing. The ingredients change daily, keeping the diners guessing.
Inspiring interiors
The main restaurant is built in the style of a typical Chettinad home with slanting red brick roof, massive
“The true essence of Chettinad cooking was captured by the winning combination of meen maanga kozhambu (cubes of seer fish, simmered in a moderately spiced gravy of tamarind extract, ginger and raw mango) and pepper flavoured rice” pillars and the quintessential Chettinad Thinnai (an elevated verandah on either side of the entrance). A water feature in the centre commands attention, so do master artist Thota Tharrani’s canvases which adorn the walls. The seating is arranged in the form of niches giving the patrons privacy to enjoy their meal in tranquillity. The walls have been knocked off and replaced with wooden panels and glass frames to let the outdoors in while ensconcing you in an exclusive, enclosed space. The amicability and helpfulness of the staff adds to the fine dining experience.
Menu choices
Foodies for whom soups invoke memories of Mandarin flavours may take time to get accustomed to the ethnic 36 • À LA CARTE • December 2013
flavours of Chettinad soups. Nandu (crab) soup for non vegetarians and tomato rasam for vegetarians are wholesome concoctions worth a try. There is an array of starters to choose from: among veggie choices, we tried mini idlis tossed in karuvepillai podi (powdered curry leaves) and vazhaipoo vadais (banana flower fritters) and among non veg options, karuvepillai yera (prawn in curry leaves), kari melagha (mutton in pepper), kozhi chukka varuval (a preparation akin to Chicken 65) and kezhanga meen varuval (lady fish marinated in traditional spices and fried). The veg starters are an acquired taste but the non veg ones are succulent and delicious, especially the chicken preparation. The chutney/ pickle trolley which goes around each table gives you a wide range of condiments to pick from to go along with the starters. For the main course, we decided to try the signature dishes that have been the restaurant’s specialty for the past 25 years. Among the non veg choices, kola urundai kozhambu (minced mutton balls in gravy) served with flaky parotas was spicy; kozhi paratal (chicken sautéed in garlic) accompanied by steamed rice was competent but the true essence of Chettinad cooking was captured by the winning combination of meen maanga kozhambu (cubes of seer fish, simmered in a moderately spiced gravy of tamarind extract, ginger and raw mango) and pepper flavoured rice. The pulippu (sourness) of the fish complemented the kaaram (hotness) of the rice so well we had to ask for a second helping. For veg lovers, keerai kadayal (churned greens), paalkatti, pattani, mundri kootu (paneer, peas and cashew nut curry), vattal (dried and fried lotus stem, okra) and assorted pickles enhanced the simple yet savoury taste of thair saadam (a frothy and creamy blend of rice, curd and seasoning).
Sweet surprises
While Master Chef Chandrassekaran sticks to
authentic recipes for the starters and main course, he adds his brand of fusion to the desserts. We tried the melt-on-the-tongue elaneer (tender coconut) mousse, the fruity and crisp banana appam and the eternal favourite rosappu gulkandu (a delicious combination of rose petals, dates, honey and white pumpkin). As mouth freshener we were offered a mint leaf coated with chocolate (sweet and rejuvenating).
What we missed out on
For lunch, Raintree serves Aachi’s Samayal Thali, a traditional banana leaf experience with a homely touch. It comprises an array of vegetarian and nonvegetarian dishes focusing on authentic food prepared by the matriarch of the Chettiyar household. The next time you are craving the bonafide taste of home cooking, give the thali a try. À LA CARTE • December 2013 • 37
Restaurant Rounding
With cozy interiors, crazy lights that dance in sync with music and ‘perfectly-made’ martinis, the Elevate Lounge Bar is sure to unleash the party animal in you, says Rekha Shanmugham The latest entrant to the burgeoning nightlife scene in Chennai is the Elevate lounge bar located on Thirumalai Pillai Road, T.Nagar.
Black and Purple
As we descend the stairs to enter the bar, a horde of funky Elevate merchandise like T shirts, wallets and pen drives welcomes us. The paraphernalia sporting the signature Elevate colours, Black 38 • À LA CARTE • December 2013
and Purple, is perfectly aligned with the interiors of the bar, serving as a sneak peak to the insides. The first thing that strikes us as we open the doors to lounge bar is the majestic amalgamation of the colors purple and black which gives the place its mysterious aura. Care has been taken to ensure that everything inclusive of the vests worn by the bartenders follows
lights which dance to the tune of some wild music spun out by the DJ are sure to heighten people’s clubbing experience and make them come back for more.
Elevate Classics
After taking in the ambience we turn to the most important part of any club, the bar of course! The bartender welcomes us with a smile and as we get comfortable in the swiveling chairs, hands us the menu. After browsing through an impressive collection of ‘International classics’, ‘Signature Martinis’, ‘Mojitos & Caipiroskas’ and ‘Sangrias & Margaritas’, we turn to the ‘Elevate Classics’. “Why don’t you suggest some of your classic cocktails?” we say. “Oh sure,” he replies and continues, “Spicy Red Lady, Mai Tai Coffee, Strawberry and Mint Daiquiri, Earl and Ice, Smokey Nut Sour” “We’ll have the Smokey Nut Sour.” “Two Smokey Nut Sour coming up,” he grins. this combination. The 120-seater with its plush interiors has separate enclosures for private gatherings too, thereby giving people a choice between privacy with friends and letting their hair down among a crazy group of people who have come to have a good time too.
Lights that dance
A unique feature about the club is the specially designed acoustics which ensures that people do not have to raise their voices to be heard during conversations. This goes hand-in-hand with the couples-friendly theme of the place. Elevate also boasts of a fantastic lighting experience with LED lights from the world’s numero uno lighting expert, Rebeca Sanchez from Spain. The LED
As he gets back to work, our attention returns to the menu, but this time to the imported beers. “We see that you have our favorite Hoegaarden.” “Oh yes, and Budvar, Sapporo and Amstel too, amongst many others.” Being single malt lovers, we dissect that section as well. While we are busy deciding between Lagavulin and Taliskar the bartender interrupts, “And there
“The 120-seater with its plush interiors has separate enclosures for private gatherings too, thereby giving people a choice between privacy with friends and letting their hair down among a crazy group of people who have come to have a good time too” À LA CARTE • December 2013 • 39
you go with the Smokey Nut Sour!” With great excitement we take a sip of the ‘Elevate Classic’. The whiskey with lime, hazelnut syrup and orange juice blend very well. What is even better is the hint of smoke experienced as the cocktail runs down our throats. “What’s not to like about a dash of smoke in your drink,” we revel. “Yes, of course,” says a man who just comes inside. Introducing himself as Saurabh Suman, the Operations Manager, he continues, “What would you like to have next?”
We think for a while before replying, “The Bloody Mary, of course. A perfectly made Bloody Mary speaks volumes about the place.” “Sure does,” he laughs. “Why don’t you try some of our dishes meanwhile?”
Prawns and Lettuce
After much thought, we zero in on the Prawn Tempura, Crispy lotus root dressed with chilly honey and one of the Elevate Signatures: Imperial vegetables with lettuce leaf. The Prawn Tempura with hoisin and chilli dip is an absolute treat. Care has been taken to remove the shell all the way up to the tail. The Elevate Signature, on the other hand, 40 • À LA CARTE • December 2013
“A unique feature about the club is the specially designed acoustics which ensures that people do not have to raise their voices to be heard during conversations” is a vegetarian’s delight. The Julienned vegetables wrapped in lettuce have a certain ‘zing’ to them. The Crispy lotus root is no less delicious with crispy exteriors and perfectly soft interiors, well complemented by the chilly honey.
The perfectly-made martini
As we are busy gorging on the snacks, who should arrive but the grand
Bloody Mary. The bartender chooses to have the usual vodka, tomato juice, Worcestershire and tobasco sauces along with lime juice, salt ‘n’ pepper and celery. “Nailed it!” we cry in unison after taking a sip and the bartender gleams in satisfaction. “And of course the night would be incomplete if I did not treat you to one of my Signature Martinis,” adds Saurabh graciously and gets busy mixing. After a couple of minutes, he hands us two glasses. “A perfectly made martini ensures that you can see your partner through the glass. Party away!” he says with a twinkle in his eye. And the party begins, with the ‘perfectly-made’ martini by our sides. À LA CARTE • December 2013 • 41
Nutrition Nibbles
What's not to love about broccoli? After considering the benefits and trying out a few recipes, you might just find yourself a fan of this veggie. Lubna Parveen gives you reasons to enjoy it Although children stereotypically despise the taste and texture of broccoli, it has an impressive resume when it comes to nutritional value. Once considered an exotic vegetable, broccoli is filled with nutrients that benefit the body. The flowering clusters, also known as heads or florets, are abundant in phytonutrients, chemical compounds that are found naturally in plants and greatly benefit the body. One serving (a cup ) of broccoli florets contain a whopping 66 milligrams of vitamin C, an antioxidant that boosts immune function and contains 42 • À LA CARTE • December 2013
anti viral properties. According to national nutrient database, a cup of this vegetable contains more vitamin C than the average orange and almost 100 percent of your daily recommended dose. Broccoli also aids in monitoring blood calcium levels and blood clotting by means of vitamin K, as a serving contains more than 200 % of your daily recommended intake. Additionally the florets provide 40% of your daily value of vitamin A, which promotes healthy eyesight. But don't just discard the stalks - they are also a great source of nutrients and work well in slaws and stews.
More reasons to love broccoli Not only does broccoli provide vitamins and minerals, it also protects the middle layer of the heart, called the myocardium, after instances of ischemia or restricted blood flow. Broccoli contains an antioxidant called sulforaphane, which aids in maintaining proper function of the heart. Of course, if you really despise the taste, try broccoli sprouts that taste similar to radishes. Broccoli sprouts contain all the health benefits of broccoli stems and florets, but in a more concentrated form. These sprouts reportedly have 20 times more protective chemicals than the mature florets. They are such a nutrient powerhouse, with a colossal amount of sulforaphane that they can even help protect against cancer and ulcers. A study by the Cancer Prevention Research in 2009, showed that eating
1/4 cup of broccoli sprouts daily for 2 months can reduce the colonization of ulcer causing bacteria by 40%. They also contain antioxidant Phase II enzymes. These enzymes help minimize tissue damage, and offset the harmful effects of free radicals found in smoke, exhaust and polluted air. If health benefits alone are not enough to convince you to change your opinion of broccoli, you might be surprised to learn some truly delicious ways to prepare the vegetable that are palatable to anyone. It is always best to steam the vegetable until just crisp or slightly stir-fry. Boiling them may result in loss of some vitamins.
À LA CARTE • December 2013 • 43
8 Ways to enjoy Broccoli Broccoli Pizza Add broccoli to a pizza and make a remarkable vegetable collaboration. Add ricotta cheese, garlic, tomatoes and any other favourites to a ready made whole wheat dough crust, or try using a pita bread as a base. Just bake till golden.
hot pepper flakes or low sodium soy sauce, and you will have a flavourful creation.
Dining hall dish Gather some broccoli florets from the dining hall and sprinkle them with water. Microwave the vegetables for about 40 seconds. Add spinach and kidney beans if needed. Season with
Broccoli dip Purée steamed broccoli florets and stems with low-fat sour cream and parmesan. Use the finished dip for veggies and crackers. A great alternative for calorierich cream-rich dip.
44 • À LA CARTE • December 2013
Broccoli Almondine Steam broccoli florets. Add olive oil, lemon juice, and toasted slice almonds. Toss and serve. This creation should be zesty and crunchy.
Broccoli and cheese Steam broccoli florets and stems. While still hot, sprinkle with cheese and bread crumbs, but make sure to use sparingly. Broccoli stir fry Lightly oil broccoli, paprika and onions in a pan and serve with brown rice or make fajitas. Not satisfied yet? Add lean chicken breast or tofu. Broccoli sprouts + sandwich Add broccoli sprouts to your favourite chicken sandwich. You may even want to sprinkle a little curry and lime juice to give some extra kick. Broccoli coleslaw Chop up raw broccoli stems, and add onion, thick Greek style yogurt, cider vinegar and honey for a homemade coleslaw. À LA CARTE • December 2013 • 45
Food Notes
The changing landscape of Chennai’s food and nightlife scene has paved way for several developments in the online medium. People belonging to the city express their opinions on this phenomenon. Rekha Shanmugham is all ears…
There was a time not too long ago when the city of Chennai, at least for the majority of the population, was synonymous with the one and only ‘Saravana Bhavan’. The good old Ratna Café might have, at times, posed stiff competition to Saravana Bhavan but, if it turns out to be a large group deciding to go out for dinner, it would eventually lose out. Dining out was not frequent and was reserved for special occasions and celebrations or the extremely rare case when a family spontaneously chooses to head out. But when it did happen, South Indian or North Indian cuisines were the unanimous choices. Well, choices? Yes, you could hardly call them that. Of course there were some Italian and Chinese players in the fray, but they would most often be inside the vicinity of a star hotel and attract the upper echelons of society. Even otherwise, they would fail to appeal to the mass, as experimentation with cuisines was a concept unheard of. 46 • À LA CARTE • December 2013
Choices galore Cut to 2013 and Abracadabra! One can hardly even recognize the streets of Chennai anymore. With a gigantic rise in the disposable incomes of people and change in mindset, dining out has almost become the weekend routine. Travelling abroad is frequent and exposure to international media content has recorded an unimaginable increase. And what with the Masterchefs ruling the roost, there is just no stopping the people of this city from expecting more out of their dining experiences.
these days to spend at least twenty minutes in zeroing in on the place before heading out. There are several recommendations, several first-hand experiences, variations in experiences and sometimes even the urge to try something completely new and unheard of. Your car might have gone all the way to Besant Nagar to ‘check out’ this brand new restaurant when your friend texts you about the “horrible service”. It then circles the city several times before finally being parked at a usual destination.
A plethora of restaurants that serve cuisines from all around the world have opened up in the recent past to satiate this thirst. Gone are the days when your NRI cousin would come to India and gloat about that delicious McDonalds Hamburger and those perfectly crispy fries and all you could do is, well, look at him longingly hoping that ‘Ronald’ would eye your city sometime.
In this regard, an interesting development that has simultaneously occurred with the cropping up of eateries is the cropping up of several online portals that have completely tapped the potential of the medium and revolutionized people’s way of making choices. They have become the go-to destination for everything related to food in the city and may, in some cases, even determine the success or failure of a particular restaurant. Zomato.com, Burrp.com, Timescity.com, Justdial.com and Asklaila.com are some of the online portals that have heavily influenced the public and become an active part of their social life.
The mushrooming of new restaurants and fast food chains throughout Chennai is definitely a welcome change but as always, increase in choices leads to increased confusion. It is not uncommon
À LA CARTE • December 2013 • 47
Zoom in on Zomato Zomato.com for instance, provides the company’s address, contact number, reviews, ratings, location on map and even the menu, photos and events associated with that place. The website started by Deepider Goyal, a postgraduate from IIT Delhi in 2008 has undergone a meteoric rise, boasts of about 62.5 million users spread across 35 cities in 11 countries. “Zomato is my go-to place when it comes to anything related to food," says Hari Krishnan.R, an engineering graduate residing in Adyar. “Whenever I decide to head out with friends, the first thing I instinctively do is go to that website. More so, if the place happens to be new. What I like about Zomato apart from the user ratings and reviews are the precise details like how much a meal for two would cost and whether or not the place serves alcohol and is air-conditioned. It saves me so much time and energy. I heard they even have a system in place to thwart repeated ratings from the same person 48 • À LA CARTE • December 2013
which makes it all the more genuine and authentic.” The website also has verified reviewers with trustworthy opinions and categorizes its comments and reviews as coming from - ‘foodies’, ‘big foodies’, ‘super foodies’ and ‘connoisseurs.’ “Vidyendaran’s reviews have always been a guideline for me," says Shwetha Murali, a student of architecture residing in Alwarpet. “He has 500 plus followers on Zomato. His reviews are breezy and at the same time informative.” Just a call away Justdial.com which markets itself as India’s number one search engine has also made steady inroads in the hospitality segment. “The Justdial app in my phone is by far the most useful one,” says Vikranth Bhatt, a student. “It neatly segregates my choices. If I want a ‘moderately expensive’ ‘Chinese restaurant’, right ‘next to where I stay’, the app leads to me it. Life has never been so easy,” he laughs. The allinvasive Facebook too, has been steadily
contributing to this trend. Several groups on the social networking site have gained immense popularity. CFG or the Chennai Food Guide for instance, which has more than 18,000 members, serves as the perfect platform for advertisers, besides acting as a forum for food-related discussions. “Facebook marketing is the way to go," opine Siddharth Venkatraman and Abinav Thorvi Vittal, who intend on starting their own chain of fast food stalls in the city. “Groups like CFG help in gaining visibility and occupy a position of prime importance. To the extent that, hotel and restaurant managers immediately respond on such platforms to customers’ comments.” Food blogging Food blogging, on the other hand, has surpassed being a fashionable hobby and turned into a lucrative profession for some. Extremely popular bloggers are being invited to restaurant openings and food festivals to popularize the events. “I am a total gastronome and started food blogging for the love of eating," says Ashutosh Goyal, an active restaurant and nightlife blogger. “I did not realize the potential it held at that time. As my blogs got popular, people have not only started to invite me for events but are also willing to explore advertising opportunities. I intend to
launch an app soon,” he smiles. And as with any phenomenon, there are several detractors who remain cynical too. “I would never go by others’ reviews,” says Rishab Ranjarajan, who works with Royal Enfield. “Such reviews can totally sabotage the reputation of upcoming restaurants. Every person’s taste varies. One has to experience the place and food himself before judging. I do not understand this concept of making your lifestyle choices based on others’ opinions.” There are several gourmands who share these views too. “Certain restaurants are for the esoteric,” retorts Swaminadhan.K, a widely-travelled businessman. “For instance, authentic Italian food can come across as insipid. An average person might not like such food and his reviews can be totally contradictory to the quality of food served. Such bloggers exercise unnecessary leverage over establishments. Also, certain reviews might have vested interests. I am highly skeptical.” All said and done, it is impossible to stop the explosion of such platforms and they will, in all probability, continue to have a major say in people’s culinary choices. It is, however, important to be vigilant and trust the right sources. Happy eating! À LA CARTE • December 2013 • 49
50 • À LA CARTE • December 2013
Bars & Restobars
À LA CARTE • December 2013 • 51
52 • À LA CARTE • December 2013
Food chains
Want your restaurant to be listed? Give us a call. À LA CARTE • December 2013 • 53
Desserts, Bakers and Ice Cream
54 • À LA CARTE • December 2013
Want your restaurant to be listed? Give us a call. À LA CARTE • December 2013 • 55
South Indian
56 • À LA CARTE • December 2013
Kerala
NORTH INDIAN
North West Frontier
Want your restaurant to be listed? Give us a call. À LA CARTE • December 2013 • 57
INTERNATIONAL Chinese
58 • À LA CARTE • December 2013
Continental
Want your restaurant to be listed? Give us a call. À LA CARTE • December 2013 • 59
Italian
Malaysian
Japanese Mexican
Pan Asian Korean
60 • À LA CARTE • December 2013
Thai
Mediterranean
Sweets
Want your restaurant to be listed? Give us a call. À LA CARTE • December 2013 • 61
Coffee Pubs
24 Hour Dining
62 • À LA CARTE • December 2013
Multicuisine
Want your restaurant to be listed? Give us a call. À LA CARTE • December 2013 • 63
Arabian
Health Food
64 • À LA CARTE • December 2013
AROUND THE WORLD
IN 60 MINUTES Relish a mĂŠlange of Mexican, Lebanese, Italian and Indian cuisines at your favourite global vegetarian restaurant, Cream Centre.
Ancient Mayan Ruins, Mexico
R A Puram 4281 5777 Nungambakkam 4356 1777 Anna Nagar 4353 7077 The Forum Vijaya Mall 4918 8477
Exclusive banquet hall at Anna Nagar. Contact 98843 96990