A la carte

Vol. 2 Issue 4

FEBRUARY 2013

SUGAR & SPICE

SUNIL SANKLECHA

gives the grand Nuts & Spices tour B CELEDIE

FOO

A TRISH Easy to Make Dips for Finger Foods

Delhi — Capital city, capital food

Aphrodisiac recipes, chocolate cocktails and the benefits of bananas

SO GORGEOUS 14 Banana Boat

FEBRUARY

CONTENTS 6 Love Potions

Aphrodisiac recipes to woo your beloved

20 Pick & Dip

Recipes for the easiest accompaniments 2 • À LA CARTE • FEBRUARY 2013

Everyone's favourite fruit has a load of beauty benefits too

NUTRITION NIBBLES 16 Seeds of Wonder The wonder of flax seeds

SHAKEN & STIRRED 30 On the Chocolate Trail

Chocolate cocktails to quench your thirst

KITCHEN FRINGES 5 Red for Romance

Red kitchen accessories for a perfect Valentine’s Day

IN THE KNOW 25 Ask Sabita

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

Now say goodbye to kitchen angst!

36 Ask Dharini

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

EXPERT ON THE BLOCK 27 The Gourmet Journey

The voyage that Sunil Sanklecha took to make Nuts & Spices what it is

RESTAURANT ROUNDING 38 Streets of the World

Spoonbill’s concept carries through as its food makes for an adventure

40 Italian with a Twist

Veekes & Thomas attempts to Indianiase Italian food

CELEB FOODIE 48 Trisha Trisha shares her food secrets

GOURMET SAFARI 42 Delhi Delights

Delhi — a guide to the hottest joints in the large hearted city

Wondering what to serve as appetizers for your next dinner party?

Page 20

À la Carte Managing Director Sujit Kumar Editor-in-Chief Bina Sujit Senior Features Writer Sruthi Radhakrishnan Chandini. K Krupa Shah Design Team Rifah Aiysha Francis Augustine Anto M Vijay Columnists Sabita Radhakrishna Dharini Krishnan Marketing Chennai Daniel Benjamin Paneer Selvam Pitchumani Shruti Kumar Mumbai Kiran N. Murthy Delhi Pawan Kumar For advertising contact Options Media Pvt Ltd 3, Ritechoice VaralakshmiApts. 15/4, H.D. Raja Street, Alwarpet, Chennai- 18. +91 44 24352581/ 42112582/45000010 sales@optionsmedia.co.in

Unsolicited material may not be returned. The opinions of writers are theirs, not ours.

We are not responsible for incorrect listings and information.

While we do all we can to ensure correctness, readers are advised to re-check with establishments.

No part of this publication should be reproduced without our written permission.

The different trademarks published in this issue belong Jalebi to their respective owners.

À LA CARTE • FEBRUARY 2013 • 3

Out & About

Mark your dates

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

Chinese New Year Celebrations

Where: Chin Chin, The Residency

From delicately flavored dishes to mildly spicy ones to fiery hot preparations, Chin Chin offers exquisite Chinese fare the way you like it. The A La Carte menu features signature dishes like Tofu Green Pepper, Pou Choung Chicken, Ping Pong Chicken, Mushroom Tofu Soup, Tom Jued Soup, Yang Chow Corn, Sea Fresh King Prawn Tangy Sauce, Sliced Lamb Tri Color Capsicum, Hot Bean Noodles, Tan Don Noodles. The lip smacking Desserts available for the Chinese New Year are Toffee Lychees, Crispy Chinese Tossa & Brownie With Ice Cream. The festival commences on Feb 1st and goes on till 10th Feb 2013.

For more information call 3992 2666

Mediterranean Magic

Wine Dinner

Where: Courtyard by Marriott

Learn from an expert wine connoisseur the art of fine wine and food pairing. Soak up the exquisite ambience of Rhapsody and learn a thing or two about the “Wine culture” that is slowly picking up momentum in the city all thanks to the wonderful cosmopolitan Chennaiites who are eager to experiment with food and fine wine.

On February 23rd exclusively.

For more information call 6676 4282

Where: Upper Deck, Vivanta by Taj

Upper deck, the fine dining Mediterranean restaurant, allows you to soak in a stunning view of the Bay of Bengal in a rustic setting amidst a refreshing new bar and live kitchen.

Enjoy a splendid brunch buffet spread of Mediterranean specialties every Sunday this February that includes the finest of Mediterranean delicacies including the best of India’s pearl oysters from Tuticorin prepared by the Master Chef. Dining outdoors with unlimited Mojitos and sparkling wine make for a very special dining experience.

For more information call 6631 3131 4 • À LA CARTE • FEBRUARY 2013

Re-launched Sunday brunch

Where: Hyatt Regency

This Sunday Food menu will be enhanced by the addition of Spanish Tapas and Sushi station and live dessert station. They will focus on long drinks and fresh fruit cocktails apart from the regular bubbles. Kids’ action station will have cookie and cup cake decoration or pizza base rolling, balloon artists or tattoo, kid’s movie and popcorns on rotation basis every weekend. From 3rd February onwards.

For more information call 6100 1234

Kitchen Fringes

Red for Romance

The season of love and passion is here. Pep up your kitchen and set the mood for romance with red kitchen accessories.

Oven Mitts Ladles

Salt Pepper Shakers Glasses

Frying Pan Toaster

Tea Cup

Blender

Teapot À LA CARTE • FEBRUARY 2013 • 5

Potions

Love RECIPES CHEF MARK CROCKER RAINTREE

Capture hearts with these ingredients straight from the baskets of the Greek Goddess Aphrodite. Recipes from the kitchens of Chef Mark Crocker, Raintree, are sure to help one fall in love with food, and one another.

6 • À LA CARTE • FEBRUARY 2013

GRILLED OYSTER WITH CORN AND JALAPENO SALSITA Oysters have gained fame as aphrodisiac recipes notoriously because of their shape. ww 12 oysters (Scrubbed) ww 4 fresh American corn ww Olive oil for grilling ww 12 cherry tomatoes ww 1 onion(roundels) ww 1 jalapeno (deseeded and diced) ww 2 tbsp white wine vinegar ww 2 tbsp extra virgin olive oil ww 12 fresh coriander sprigs ww Sea salt to taste ww Freshly ground black pepper to taste

Light a fire in a charcoal or gas grill. Grill the corn, rotating as needed to keep it from getting charred too much on any side, for about 7 min. Remove from heat and let cool slightly.

Remove the kernels from and keep aside.

Meanwhile, apply olive oil on the tomato and onion slices. Sprinkle pepper on top. Place the onion slices on the grill.

Add the tomatoes on the hot grate and grill until both are nicely browned, 3 to 5 minutes. Turn

the onion slices and tomatoes with tongs and continue grilling until the tomatoes are nicely browned and the onion becomes softer and fragrant, about 3 more minutes. Dice the onion and tomatoes and place in a bowl.

Add the corn kernels and the jalapeño. Pour in the extra virgin olive oil and vinegar and stir to combine. Season with salt. This can be done up to one day ahead of time; just bring the salsita to room temperature prior to serving. Place the oysters directly on the grates of the grill, close the cover, and cook until all of the oysters have opened, 4 to 5 minutes.

Discard any oysters that have not opened on their own. Further open the ones that have started to open and top each one with 1 teaspoon of the corn and jalapeño salsita.

Top with fresh coriander leaves. Serve hot. À LA CARTE • FEBRUARY 2013 • 7

8 • À LA CARTE • FEBRUARY 2013

PORCINI MUSHROOM FONDUE Nothing says, ‘I love you’ like a warm glass of wine does; intoxicating wine for the intoxicated lovers. ww 250 ml hot water ww 30 gm Porcini mushrooms dried ww 1 clove minced garlic ww 1 tsp butter ww 300 ml Sauvignon blanc (Any other dry white wine will also do) ww 10 gm cornflour ww 250 gm Gruyere cheese (Grated) ww 250 gm Emmenthal cheese (Grated) ww Freshly ground pepper to taste Topping suggestions ww Loaf of ciabatta or a rustic bread cut into 1 inch cubes ww Cubes of apple and pear ww Roasted new potaoes on the skin – served halved ww Blanched broccoli florets ww Asparagus spears ww Fresh cooked shrimp ww Diced sausage or ham cubes ww Roasted chicken cubes

Place hot water in a bowl; add dried porcini and soak until soft, about 25 minutes.

Remove mushrooms from water and finely

chop. Heat a large pan, add 1 tsp of butter and add the garlic, sauté on a low heat until soft and careful to ensure the colour does not change.

Add the porcini soaking liquid to the pan, leaving the sediments behind.

Add the chopped mushrooms. Simmer over medium heat until almost all liquid is absorbed, about 4 minutes. Season to taste with salt and pepper. Place fondue pot onto stand; light candle underneath.

Mix 10 ml wine and cornstarch in small bowl. Bring remaining wine to simmer in heavy large saucepan over medium-high heat.

Add cheeses by small handfuls, stirring until melted. Add cornstarch mixture. Bring to simmer.

Stir until fondue thickens slightly and begins to bubble, about 2 minutes.

Season to taste with pepper. Pour fondue into prepared pot. Swirl in porcini mushrooms.

Serve with topping of your choice. À LA CARTE • FEBRUARY 2013 • 9

MILLI FEUILLE OF RASMALAI & SWEET POLENTA There is something in Lavender; the sweet aroma, the exotic taste or the beautiful colour, lavender on the whole is so romantic. ww 4 Filo leaves ww 4 Pista Rasmalai ww 80 gm polenta ww 60 gm sugar ww 10 gm butter ww 20 ml cream ww 800 ml milk for rabri ww 200 ml milk ww 100 gm fresh lavender ww 50 gm sultanas ww 20 gm pistachio nuts ww 20 gm almonds ww 10 gm icing sugar

For rabri reduce 200ml milk in a slow flame 10 • À LA CARTE • FEBRUARY 2013

until thick then sweeten with sugar. Remove from heat and stir in lavender flowers.

Toast the polenta with butter in a pan, and then add the hot milk and cream.Cook until smooth and thick. Add sugar, lavender buds and raisins. Pour into trays (1/2 inches thick) and set. Once cold cut into rounds as per the rasmalai size and place in rabri. Cut phyllo

leaves into squares about the size of the sweet polenta and rasmalai. Layer with butter. Brush with butter and bake at 200c until light brown. For plating, sandwich polenta rounds and rasmalai in phyllo squares and dust with icing sugar.

Top with silver leaves.

Sprinkle with pistachio, dried lavender and almond flakes on the sides.

CHOCOLATE ALMOND AND BERRY BARKS Chocolaty almonds are better than a gift certificate for a facial. Vitamin E in the nuts gives skin a healthy glow, and chocolate is the second girl’s best friend. ww 175 gm whole skin on almonds ww 350 gm dark chocolate ww ½ tsp mint essence ww 75 gm dried berries

Heat oven to 180°F. On a baking sheet lined with parchment paper, toast the whole skin-on almonds until fragrant and light gold, 8 to 10 minutes. Let it cool completely.

Transfer to a bowl, coarsely slice and keep aside. Fill a medium saucepan with 1 inch water. Bring to a simmer over medium-low heat.

Set a large heatproof bowl atop saucepan, making sure water doesn't touch bottom of bowl. Place 300 gm dark chocolate in the bowl; cook, stirring, until smooth. Remove bowl from saucepan.

Add the remaining dark chocolate and stir until smooth. Stir in the toasted almonds, mint essence and dried berries. Pour onto baking sheet. Spread into an even layer about 1/4 inches thick.

Refrigerate until firm, 1 hour. Break into 24 pieces. Serve plain as an after dinner nibbles or as a delicious topping to a bowl of ice cream. À LA CARTE • FEBRUARY 2013 • 11

12 • À LA CARTE • FEBRUARY 2013

VANILLA SCENTED APPLE TART-DATES & NUTS ICE CREAM Known for therapeutic properties relax and finish an evening dinner with a Vanilla dessert guaranteed to heighten your senses and moods. ww 1 ½ kg apple cored and sliced ww 400 gm apple compote ww 400 gm vanilla sponge ww 60 gm fruit jam ww Sweet paste dough ww 300 gm flour ww 200 gm sugar ww 100 gm butter ww Dates and nuts ice cream ww 8 eggs ww 400 ml double cream ww 600 ml milk ww 2 vanilla pods or 2 drops of vanilla essence ww 200 gm sugar ww 200 gm chopped dates ww 200 gm cashew nuts ww 50 gm chopped walnuts Cinnamon vanilla sugar ww In 250 grams of icing sugar or castor sugar, mix a teaspoon of cinnamon powder, 1 cinnamon bark and 1 scraped vanilla pod for the flavoured sugar.

In a bowl, mix the flour butter and sugar, knead lightly until it forms into soft dough, and be careful not to over knead the dough. Roll the sweet paste dough into 3 inch round sheets.

Bake at 145 deg C in the oven till it is light golden in colour. Apply a layer of jam on top of it. Then arrange a layer of sponge. Apply the apple compote. Repeat the same layering again.

Arrange the apple slices on top and bake it in the oven till apple becomes soft and acquires a light golden colour. For the ice cream, boil the cream and the milk together. Slit and add the vanilla pod to it.

Add sugar and remove it. Cream the egg yolks and pour the hot milk mixture over it. Whisk well and add the vanilla compound. Let it chill.

Strain the mix and churn it in the ice cream machine till it gets the desired consistency.

Extract and fold the chopped dates and nuts.

Assembling Arrange the warm tart in the center of the plate.

Dust with cinnamon vanilla sugar. Arrange a scoop of ice cream on top. Garnish with a mint leaf.

Chef’s note The sweet paste dough can be made in advance and kept refrigerated for 4 to 5 days. You can flavour your own style of ice cream in this recipe, just replace the dates and nut with your choice of stewed fruit to create a ripple effect, like stewed strawberries, mulberries or apricot. À LA CARTE • FEBRUARY 2013 • 13

So Gorgeous

Banana BOAT

In the production of bananas, India leads the way. And it’s something to be proud about. It’s nature’s perfectly wrapped, go-to food.

Apart from being a sweet, mouthwatering fruit, they have several benefits too.

Sruthi Radhakrishnan

14 • À LA CARTE • FEBRUARY 2013

BANANA

BOOST

Bananas are one of the yummiest fruits available and you’d have never had one that wasn’t sweet.

This is because they consist mainly of sugars — glucose, fructose and sucrose.

They’re also rich in fibre which works as an energy booster. The banana is notorious for its good press. People who exercise like it, people who bake like it, people who love natural foods like it and nowadays, people who want healthy hair and skin love it.

The wonderful thing about a banana face mask is that the hair mask and the face mask are interchangeable. And if you have leftovers, you can eat it! Here’s a face mask that will enhance your skin tone. Don’t throw away the peel.

Even its peel is extremely rich in antioxidants and is good for your skin. It can be used to cure a number of issues including allergies, bruises, mosquito bites, skin irritation, warts, treating acne, and wrinkles.

FACE MASK • 1 ripe banana • 1 tsp vitamin E oil • 1 tbsp yoghurt

Blend all the ingredients together. Apply generously to damp face and relax for half an hour. As you would with a cucumber during a facial, place the banana peel over your eyes and places where you have wrinkles or frown lines.

Rinse off thoroughly with lukewarm water. Do a final rinse with cold water.

HAIR MASK • 3 ripe bananas (overripe preferable • 3 tbsp honey • 2 tbsp yoghurt • 1 tbsp milk (optional)

Blend the ingredients thoroughly in a food processor or blender. If you need to add liquid, add a spoon of milk. Rinse hair with warm water and lightly pat it to remove excess water. Apply the mixture on your, massaging it gently into your scalp as you do so. Leave it on for an hour or more under a plastic cap, and a towel for more heat. Rinse out, shampoo and condition. You can add other essential oils to this mask. A tablespoon of olive oil or coconut oil will make this even better.

To use the peel in these situations, just apply a section of banana peel to the affected area for half an hour every day until there is noticeable change.

À LA CARTE • FEBRUARY 2013 • 15

Nutrition Nibbles

of wonder Flax seeds, also known as linseeds are obtained from the flowers of its plant, which can be found as whole, pressed to flax seed oil, or even ground to flax seed powder. They have a nutty, rich flavour.

Vinita Nayar

They’ve been known to stabilise blood sugar, cholesterol and boost immunity. Consumption of flax seeds can help resist the symptoms of depression, anxiety, and behavioural disorders.

16 • À LA CARTE • FEBRUARY 2013

F

lax seeds contain a large amount of nutritious polyunsaturated oils such as Omega 3 and Omega 6 fatty acids. They also contain several other essential nutrients like magnesium, folate, vitamin B6 and protein. For vegetarians, these are an excellent choice since they are a plant based source for Omega acids.

Fights Menopausal Symptoms

Phytoestrogens are estrogen-like substances that are found in plants.

Flax is the richest known plant source of phytoestrogens, which stabilise hormonal levels. This helps lessen the effects of menopause.

Weight loss

Due to its high fibre content, it decreases appetite levels and delays hunger. The Omega 3 nutrient in the flax seed helps boost metabolism and make you shed a few kilos.

Immunity enhancement

Two components of flax, lignans and ALA (alpha-linolenic acid), have been found to affect the immune cells and compounds that control immunity. Consuming flax every day enhances immunity.

For vegetarians, these are an excellent choice since they are a plant based source for Omega acids.

Serving Ideas

Finding creative ways to add flaxseeds to your meals can be a challenge. Here are some serving ideas for you to incorporate it into your daily diet: • Ground flax seed can be added to the cereals, hot or cold • To pump up the nutritional volume of a breakfast shake, mix ground flax seeds to it • Stir ground flax seed or flax oil into juice or smoothie • Add flax seeds to homemade muffins, cookies or bread recipes • Include flax seed or oil in salad dressing • Sprinkle flax seeds in yoghurt or Curd and consume as a snack • To give cooked vegetables a nuttier flavour, ground flax seeds can be sprinkled on top of them.

À LA CARTE • FEBRUARY 2013 • 17

Fights constipation

Thanks to its high content of insoluble fibre, it regulates bowel movements. At the same time, when adding fibre to your diet, it is important to remember to drink at least eight glasses of water, since, without enough liquid fibre can actually cause constipation.

Battle against Diabetes

It has been discovered that the omega-3 fatty acids and high fibre content in the flax seed play a vital role in the fight against diabetes. Those who have irregularly high levels of blood sugar are recommended to consume flax seeds on a regular basis. Yet they are strictly advised to go for it under doctor’s supervision.

Purchase and storage

Flax seeds stay fresh when bought as whole and ground as and when. The ground flax should be stored in a dry air tight container to preserve its benefits.

If you do purchase the meal instead, keep the meal refrigerated in an opaque bag. When it comes to buying flax oil, opt for dark brown bottles for storage and refrigerate it, as it allows for a longer shelf life and it becomes easier to preserve its nutritive values.

Even though there are no standard amounts recommended, it is proposed that a minimum of 10 grams (2 tsp) per day is sufficient enough to avail its health benefits. It is strongly suggested that consumption should be done under the supervision of a doctor, especially for pregnant and lactating women, since it varies according to each person’s physiological condition and health.

18 • À LA CARTE • FEBRUARY 2013

Risk Factors

• Usage of flax seeds is a time honoured approach to strengthen the body, but some people’s bodies may react adversely if they take it with certain medication. Allergic reactions and hormonal influence are the usual side effects.

• It is possible to experience an allergic reaction to flax seeds even if you haven’t developed problems in the past. The symptoms include hives, itching, breathing difficulty, wheezing, trouble swallowing and swelling.

• Since it has the ability to mimic

the estrogen hormone, women, especially those with Poly Cystic Ovary Syndrome (PCOS) need to be careful before including flax seeds in their diet. Also those with breast, uterine, and ovarian cancer or endometriosis should ask their health counsellor before taking flax seed, because of its potential to interact with the hormone estrogen already present in the body.

Flax seed Cornmeal Idlis

Serve hot with chutney or as it is or any other side dish of your choice INGREDIENTS

1 cup (200g) yellow cornmeal 1 cup sour yogurt 2 tbsp (6 tsp) flax seeds ¼ tsp mustard seeds ¼ tsp urad dal 1 tsp chana dal 1 green chili, chopped A few curry leaves Cooking oil Salt PREPARATION

The

Omega 3 nutrient in the flax seed helps boost metabolism and make you shed a few kilos

Heat cooking oil in a kadai. Add mustard seeds, urad dal and chana dal to the oil. Then add the chopped green chillies and curry leaves to it and fry for a few seconds. In a bowl, mix the cornmeal, sour yoghurt and the flax seed powder. Add the tempered spices to them. Stir quickly until the lumps are removed and add water to bring it to a batter consistency. Pour this batter to the greased idly plates. Steam cook in the idly cooker for 15- 20 minutes.

Serve these idlis with a side dish of your choice. À LA CARTE • FEBRUARY 2013 • 19

Pick & Dip Wondering what to serve as appetizers for your next dinner party? Prepare these dips and serve them with grilled meat, vegetables or even freshly cut cucumber sticks; you are more than good to go!

Vijetha Rangabashyam

Dips have always been the easiest accompaniments to finger foods and snacks.

20 • À LA CARTE • FEBRUARY 2013

We have tasted them at restaurants along with our favourite entree but making them at home has always seemed daunting.

Contrary to out belief, dips are one of the easiest dishes to prepare at home

considering they include fresh ingredients that are readily available in the market.

Homemade Mayo • • • • • • •

290 ml groundnut oil 2 eggs, yolks only 1 garlic clove, crushed 1 heaped tsp powdered mustard 1 level tsp salt Freshly milled black pepper 1 tsp vinegar

1. Place the egg yolks into a bowl,

add the crushed garlic, mustard powder, salt and a little freshly milled black pepper. Mix all of these ingredients well.

2. Then, holding the groundnut oil i n a jug in one hand and an electric hand whisk in the other, slowly add drops of oil to the yolks, while whisking the eggs.

3. The key to a successful mayonnaise is making sure each drop of oil is thoroughly whisked in before adding the next drop. It won't take all day, because after a few minutes — once you've added several drops of oil - the mixture will begin to thicken and go very stiff and lumpy.

4. When it gets to this stage you need to add a teaspoon of vinegar, which will thin the mixture down.

You can now begin pouring the oil in a very, very thin but steady stream, keeping the beaters going all the time.

5. When all the oil has been added, add more salt and pepper if needed.

6. If you'd like the mayonnaise to be a bit lighter, at this stage addtablespoons of boiling water and whisk it in. À LA CARTE • FEBRUARY 2013 • 21

Green Pea Dip

Hummus • • • • • •

200 gm chickpeas 1 garlic clove 100 gm fresh cream 1-4 tbsp sesame paste (tahini) Extra virgin olive oil Salt and pepper

• • • • • • • • • • •

450 gm peas ½ red onion, finely chopped 1 garlic clove, finely chopped 1 small bunch fresh mint leaves 115 gm yoghurt ½ red chilli, seeds removed, finely chopped 1 tsp ground cumin ½ tsp ground coriander 1 lime, juice only Salt and freshly ground black pepper 2 tbsp extra virgin olive oil

1. Soak chickpeas in water for a few

hours and boil them (soak overnight for best results).

2. In a blender, beat together the chickpeas and the garlic.

3. Add the fresh cream and the sesame paste to it. Blitz until the paste is smooth.

4. Season with salt and pepper.

5. Finally add a good splash of olive oil and give it a stir. Serve with pita bread or bread sticks.

22 • À LA CARTE • FEBRUARY 2013

1. Place the peas, onion, garlic and

mint leaves into a blender and blend to a thick purée.

2. Add the yoghurt and blend again, leaving the mixture slightly lumpy.

3. Transfer the mixture to a bowl and stir in the chilli, cumin, coriander and lime juice and season, to taste, with salt and freshly ground black pepper.

4. Drizzle with the olive oil. Serve with nachos.

Bread Dip • • • • • • • • • • •

1 day-old white bread loaf 1 litre full-fat milk 1 onion, peeled and quartered 4 cloves 2 bay leaves 1 tsp white peppercorns ¼ tsp ground mace 2 tsp salt 30 gm butter 2 tbsp double cream 1 tsp nutmeg powder

1. Remove the crust from the bread

and tear the stripped loaf into a mound of rough cubes.

2. Pour the milk into a saucepan.

Press a clove into each quarter of the onion.

3. Add the onions, bay leaves, peppercorns and the sprinkle the ground mace into the pan along with the salt and bring the mixture almost to its boiling point. Remove the pan from the heat.

4. Cover the pan with a lid and let the ingredients infuse for at least half an hour.

5. After the mixture has infused, place the pan back on a very low heat.

6. Using a slotted spoon, remove the onions, peppercorns, cloves, bay leaves and the blades of mace.

7. Add the bread to the saucepan and cook for about 15 minutes, stirring every now and then, by which time the sauce should have become thick and warm.

8. Just before serving the bread sauce, add the butter to the saucepan and stir until the butter has melted and combined with the sauce and season, to taste, with salt.

9. Add the cream. Add the nutmeg powder once you have poured the bread sauce into a bowl. À LA CARTE • FEBRUARY 2013 • 23

Baba Ghanoush Herbs in Cream Cheese • • • • •

125 gm cream cheese 120 ml yoghurt 1 tbsp vinegar Salt and pepper 1 small cucumber, deseeded and very finely diced • 2 tbsp freshly chopped mixed herbs such as basil, coriander, tarragon, chives and parsley 1. Blend together the cream

cheese, yoghurt and vinegar and season well with salt and freshly ground black pepper.

2. Fold in the cucumber and herbs.

3. Tastes best with hot flat breads and crisps.

24 • À LA CARTE • FEBRUARY 2013

• 2 aubergines, peeled and chopped (brinjals) • 6 tbsp olive oil • ½ red onion, finely chopped • 2 garlic cloves, crushed • 1 large bunch fresh basil • Olive oil 1. Heat oil in a pan over a

medium heat.

2. Add the aubergines and onion and

fry for fifteen minutes to soften.Add the garlic and fry for two minutes.

3. Place the aubergine mixture into a food processor with the basil and a good splash of olive oil.

4. Blend to a rough paste and pour out into a bowl.

5. Tastes best with griddled bread.

In the Know

Ask Sabita

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

How do you select and store tomatoes?

Look for firm deep red tomatoes.

To improve the flavour of a slightly hard unripe tomato, leave it outside to ripen on its own. Refrigerated, the ripening process gets arrested and it adversely affects the texture and taste of the tomato.

What is chili con carne?

This is a Mexican dish popular through the United States. It was a typical dish among the pioneers of Texas. The name means chilli peppers with meat and it is essentially made with beef, though the desi versions have chicken or lamb mince or even a vegetarian chili corn carne, known as a chili sin carne. It consists of minced beef cooked with thinly sliced onions and seasoned with chilli peppers, cumin seed powder and other spices. Red kidney beans and tomatoes are also added, though purists may object to this.

Q

I am always confused with the term “peppers”. Does it mean black pepper as we know it or does it mean chillies?

Though the name implies it, the peppers referred to are not the same as peppercorns, the spice pepper we use for seasoning. They are members of the capsicum family, and are called sweet peppers or bell peppers and come in various colours like green, yellow, red, purple and white, though only the first three are commonly available in Chennai.

The green capsicum is the least mature, and when it ripens it becomes red and it is sweeter. Red capsicum, when roasted in olive oil in along with tomatoes, garlic and onion and spiked with freshly ground pepper, makes excellent soups. Yellow capsicums have a flavour of their own. All these coloured capsicums add delicious flavours and provide colour to soups and salads. I use them extensively when I make pasta or a stir fry.

À LA CARTE • FEBRUARY 2013 • 25

With the harvest festival approaching

A SURE FIRE WAY OF PREPARING

SWEET PONGAL • 1 cup green gram dal • 2 cups raw rice • ½ tsp salt • 3 ¾ cups powdered jaggery • 1 ½ cups water • 2 ½ cups milk • 8 tbsp ghee • 4 tbsp cashew nuts • 6 tbsp raisins • ¼ tsp cardamom powder • ½ tsp grated nutmeg Dry roast the dal, add to the rice and wash both. Pressure cook both together for 10 minutes in 7 ½ cups of water and add salt.

Add the water to the the jaggery, stir, and simmer till the jaggery dissoves. Strain the mixture through a fine cloth or sieve to remove impurities and add to the cooked dal and rice which should be soft. Add the milk and cook till absorbed. Heat ghee in a small pan and fry cashew nuts to a light brown and add the raisins. Stir this into the pongal.

Mix in the cardamom and nutmeg powder to the pongal and serve hot.

26 • À LA CARTE • FEBRUARY 2013

Q

What is a fricassee?

It is usually a chicken preparation though any other meat could be used. It is prepared with white sauce. Clean 500 gm of chicken and cut into medium-sized pieces. Season with salt and pepper. Peel 12 pearl onions and 12 mushrooms. Brown the chicken in oil or butter and then add the onions and mushrooms. Add ¼ cup white wine, cover the pan and simmer gently till chicken is cooked. Add ¼ cup heavy cream, and adjust the seasoning, mixing it into the chicken.

What is a meringue and how is it used?

A meringue is a very light sweet mixture made with stiffly beat egg whites and sugar. When baked it becomes crisp and firm. A simple meringue such as the one described can be used for floating islands, baked Alaska or topping for desserts and pies. When it is baked in the oven, it can be used as meringue shells, which can be flavoured, coloured or filling of your choice added, like ground nuts or broken walnuts.

The proportion is 8 egg whites to 4 cups of icing sugar, placed in a bowl which rests in simmering water, and the mixture beaten till it holds its shape. It can be flavoured with coffee essence, vanilla or rum. It is then piped or spooned on to non-stick flat baking trays or oiled baking sheets and baked in a cool oven till slightly brown and set.

Expert on the Block

À LA CARTE • FEBRUARY 2013 • 27

The

Gourmet

Journey

When Sunil Sanklecha started Nuts and Spices in1999, there were a lot of doubts as to whether such a concept would work. But the business has now successfully progressed to many stores in the city, and many more in the future.

From one store in 1999, the business has grown to 21 stores in 2013 — 19 in Chennai and two in Coimbatore.

A

s one enters Sunil Sanklecha’s office, one sees an assortment on gourmet products all around. Pickles that are specific to certain regions of the country, macadamia nuts and various spices adorn his table. A school dropout, Sanklecha has managed to make what was a single store dry fruits business in Govindappa Naicken Street in Sowcarpet (or ‘Town’ as it’s known) to a flourishing gourmet foods business which we all know as Nuts and Spices.

Sanklecha’s story begins 65 years ago, when his grandfather started a store named after himself, M Kewalchand & Co. When Sanklecha was in the 11th grade, he quit school to help his father with the business. In the early 90s, he had an idea, the original one which was to start a specialised store for dry fruits.

And in 1999, the first Nuts and Spices store was opened in Nungambakkam.

28 • À LA CARTE • FEBRUARY 2013

The detractors, though, were very many.

“When I opened my first outlet, people back in Govidappa Naicken street were saying that I’ll come back there in two years. The kind of costs involved in the beginning didn’t look feasible. It took about two to three years for us to get into the mode. And then we refined the entire concept,” he says.

From one store in 1999, the business has grown to 21 stores in 2013 — 19 in Chennai and two in Coimbatore.

Their turnover too has grown around a hundred times — from Rs 57 lakh in the first year to closing on almost Rs 57 crore this year. The growth, he says, has been phenomenal. And he attributes it to their continuous learning. “This journey has been a learning experience, because I think the biggest advantage we had was timing. That’s where the economy was opening up, lots of expats were coming in, people had begun travelling a

Sourcing an agricultural product is not easy. I knew in and out of the business, so for me it was an advantage.

lot and being exposed to other cuisines.

Disposable income also rose along with purchasing power.” From the time the business began, Sanklecha was clear about how he wanted it to be perceived.

“From day one, I was very clear that I wanted to build this as a brand, more than anything else. I never thought about it on a commercial basis. We went on refining the product line. Even today we see how we can improve it.

We decidedly positioned ourselves as a premium store.”

Recessions, which have happened twice since the beginning of this century haven’t affected them at all, he remarks.

For the brand, more than a recession, it was building the concept that was the biggest challenge. Also, maintaining quality was something they consistently needed to keep an eye on. “Sourcing an agricultural product is not easy. I knew in and out of the business, so for me it was an advantage. For Diwali, we’d have to start holding stock from February or March. Crop failures can be taxing,” he adds. It’s one of the main reason they aren’t very aggressive about opening new stores.

People have been very welcoming of a gourmet foods store too, he says. “I used to sell olive oil as a massage oil. Today, we sell 80 to a 100 five-litre cans every month. We’ve even started stocking products, well, some products, based on demand from customers.”

The next step for Nuts and Spices is to start their own brand, which they’ve started doing slowly. “We have 35 SKUs of our own brand, but it’s a slow process.

There is demand for our products too,” says Sanklecha. They aren’t planning on diversification to a large extent, though.

“We still specialise in our core segment.

We give only the best products. The market is still evolving.” À LA CARTE • FEBRUARY 2013 • 29

Shaken & Stirred

On the

CHOCOLATE TRAIL

Unleash yourself this season of love with chocolate cocktails and bold fusion. From simple, and classy chocolate martinis to explosive volcano lava cocktails, entice your loved one with the irresistible power of chocolate!

30 • À LA CARTE • FEBRUARY 2013

À LA CARTE • FEBRUARY 2013 • 31

The only reason Shakespeare called music the food of love is because he probably didn't know chocolate like we do.

Throughout the ages and through various cultures, chocolate has been known to be the food of love. It has baffled science with its connection to emotional well-being and it has sparked off many a romance with its stimulating properties. From the Bharatanatyam dancers licking their fingers ecstatically with silky chocolate to Big B whisking a shiny, tin box of cocoa treats for Raksha Bandhan, advertisers have shown us time and time again that chocolate is perhaps what happiness tastes like. This time, you too can spice up your day of love with these cocktail recipes.

Lovers' Creamy Chocolate Cocktail Chocolate has also shown that it can ward off the blues and keep you in high spirits. Try just that this season. Let yourself go in the black richness of melted dark chocolate with a tinge of Irish cream to get the lovebirds chirping.

• • • • • • •

50 gm melted dark chocolate 2 tbsp Frangelico 2 tbsp Kahlua 1/4 cup Baileys Irish cream 3/4 cup milk 2 scoops vanilla ice cream 2 scoops vanilla ice cream, to serve

METHOD Place the chocolate in a small plastic bag and squeeze it to one end. Twist the bag and snip the corner of the bag. Pipe chocolate heart shapes around the inside of 2 chilled cocktail glasses and refrigerate the glasses. Meanwhile, blend or process the liqueurs, milk and ice cream until smooth. Add ice cream and pour the cocktail mixture over the top and serve.

32 • À LA CARTE • FEBRUARY 2013

Rum and Chocolate Cocktail Everyone has tasted rum in cake and in ice cream. But for all those who want to take their palettes for a tangy rollercoaster ride, try the rum and chocolate combination, topped with fruity lychee and raspberry flavours. This is a drink for young budding love with memories in the making.

Chocolate Volcano Lava Cake Cocktail In the mood for a pang of sweetness?

Tweak your spirits with the power of cocoa and create a maelstrom cocktail to know the breath out of you. Express the depths of your passion and scorch and sizzle the ambience with the flamboyance of a volcano!

• • • • • •

2 scoops chocolate ice cream 60 ml vanilla vodka 30 ml white chocolate liqueur 2 tbsp chocolate syrup Whipped cream, for garnish Toasted coconut, for garnish

METHOD Add the ice cream and the vodka. Add chocolate liqueur and chocolate syrup and blend until smooth and pour into a tall glass. Garnish with whipped cream and toasted coconut.

• • • • •

• 35 ml Caribbean rum • 25 ml chocolate liqueur • 10 ml raspberry purée • 10 ml lychee puree, or juice 1 small handful ice cubes 10 ml double cream Powdered chocolate, for sprinkling 3 raspberries, to garnish 1 filled chocolate, or truffle, to serve

METHOD Shake the rum, chocolate liqueur, raspberry purée and lychee juice together with a few ice cubes in a cocktail shaker. Strain the mixture into a chilled cocktail glass. Gently pour a small amount of cream over the back of a spoon and onto the surface of the liquid, creating a second layer. Sprinkle with chocolate powder. Thread three raspberries on a cocktail stick and sit on the rim of the glass to decorate. Serve with a top-quality filled chocolate or truffle. À LA CARTE • FEBRUARY 2013 • 33

Chocolate Hurricane Cocktail This simple and easy cocktail with a lemony twist and a pinch of orange is a riot of colours and flavours.

Raise a glass of chocolate hurricane and begin a stormy affair or let yourself be swept away in the exhilarating joy of living life to the fullest.

• •

1 dash lemon juice 30 ml chocolate liqueur • 30 ml coconut rum • 30 ml orange juice

METHOD Pour all ingredients into a cocktail shaker half-filled with ice cubes.

Shake well and strain into a cocktail glass, and serve.

White Chocolate Martini Chocolate has been the enchantress, a devil’s temptation and the very stuff that wrings human craving and desire.

But white chocolate, with its pristine sweetness, has the angelic power to perk you up without guilt. Raise a toast to the first time you felt that tingle down your spine, the first kiss you stole and you knew it was love!

Chocolate Caramel Martini Either you like the bittersweet taste of caramel or you don’t. If you do, gear yourself for a true mix worthy of deep-rooted choco-mania. Fix a drink fit for a king a queen and let none interrupt this banquet of bliss.

• 30 ml white chocolate liqueur • 30 ml vanilla vodka • Finely shaved dark chocolate

• • • •

METHOD

METHOD

Pour liqueur and vodka into a shaker filled with ice. Shake vigorously. Sprinkle dark chocolate shavings on top and pour into 2 martini glasses.

Mix ingredients in a shaker over ice and stir to chill. Strain into martini glass.

34 • À LA CARTE • FEBRUARY 2013

45 ml vodka 45 ml Baileys Irish Cream 90 ml Kahlua 90 ml Godiva chocolate liqueur

City Events

Häagen-Dazs Launch Ice Ice Baby

International brand Häagen-Dazs makes its appearance in Chennai to overwhelming response

Häagen-Dazs, known for its super premium ice creams has announced the launch of its flagship lounge at Khader Nawaz Khan Road in Chennai. After winning the hearts of ice-cream connoisseurs in New Delhi, Mumbai, Bangalore and Pune, now it is time for Chennai to savour the signature Häagen-Dazs creations.

And, it promises to be more delectable and indulgent than ever.

Speaking on the occasion, Arindam Haldar, Director, Premium Foods, General Mills India said, “Since the last few years, Chennai is experiencing a significant shift in demographics. The discerning consumers in Chennai are welltravelled, knowledgeable and yearning for super-premium brands.”

A one of a kind dessert dining place, Häagen-Dazs lounge is spread across a lavish area of 1600 sq ft.

Tailor-made for you to sit back, relax and savour a sumptuous dessert, the lounge is truly an expression of superlative international ambience.

The lounge has a distinctively contemporary decor with pleasing to the eye interiors. Glass panelled walls, plush seating and ample space, gives the lounge a unique, voguish and an elegant look, moving far away from just another ice-cream parlour experience. À LA CARTE • FEBRUARY 2013 • 35

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

SIMPLE How is amla good for health?

It is the Indian gooseberry. The season of amla has started and fresh ones are found everywhere on the streets. Amla is the richest source of vitamin C. A 100 gm of amla contains 600 mg of vitamin C (NIN, ICMR). By nature amla has a sour and a little bitter taste.

After having amla, a sip of water will leave a sweet aftertaste.

Vitamin C is a water soluble vitamin — an antioxidant which boosts the immune system, has healing properties and helps in the absorption of iron in the body.

There is a partial loss of vitamin C when amla is washed, cooked, sun dried. A few ways to include amla in your diet could be as pickle, sweet or salty, amla murabba, amla curd pachadi and amla rice. An amla a day keeps the doctor away.

36 • À LA CARTE • FEBRUARY 2013

AMLA RECIPE • 50 gm amla • 70 gm rice • 2 green chillies • 1 tbsp cooking oil • ½ tsp mustard seeds • 1tsp black gram dhal • 1 tsp Bengal gram dhal • a pinch of turmeric powder • A pinch of asafoetida • Salt • Mint and coriander leaves Steam cook the rice in such a way that each grain is separate and keep it aside.

Boil the amla with salt and turmeric for about five minutes, cool it and de seed it. Heat oil in a pan, add the tempering, finally amla segments, and sauté for a minute, add salt, mix it along with the rice.

Garnish with coriander and mint leaves.

Serve hot.

What are the effects of transfats?

Puffs, parotta or paratha, aloo tikki and some chapathis are foods commonly cooked with transfats or hydrogenated fats.

These fats undergo a process called hydrogenation, adding hydrogen atoms to the fat, that eliminates the double bond and makes them partially or completely saturated fat.

Intake of these fats will increase the LDL (Bad cholesterol) cholesterol and decreases the level of HDL (Good cholesterol). They increase the risk of atherosclerosis, cause inflammation and calcification of arterial cells which results in coronary heart diseases, dyslipidaemia and other problems related to the blood lipid level.

When eating street foods, it is necessary to look in to the food that is chosen. Normally in every household we are careful not to use transfats, but when we eat out we do not think twice whether the foods we are eating may contain the same. We are used to seeing packaged foods mentioning zero transfats. In restaurants where they keep re-using the oil for frying,those fried foods can be rich in transfats. As long as frying is done in a controlled temperature and the oil used only for a short while the generation of transfats can be controlled.

Q

How do I make pickles with seasonal foods like kadarangai, narthangai, green peppercorns, magali kizhangu?

Making pickles from seasonal fruits and vegetables are best for people who love pickles. It can easily be prepared with low fat and salt. It can be prepared fresh, so in less quantity. Kadarangai and narthangai belong to the same citrus family. Another name for kadarangai is wild lemon and narthangai is known as citran in English.

They have the same benefits as citrus fruits.

The peel can also be used as a remedy for dysentery and bad breath. And the oil in the peel is considered as an antibiotic in few parts of world. It can be made into rice, sweet pickle, salt pickle, dry pickle.

Green peppercorns are the fresh form of dry black pepper. They help in digestion, reducing gut problems, boosts the immune system, anti-bacterial functions and antioxidant properties. It can be included as gravy, pickle and in other recipes.

Magali kizhangu is what is called swallow root. It is an appetizer which treats urninary issues, haemorrhage, gout, wounds, anaemia, and jaundice in ayurveda and helps in protecting from gastric ulcer. It is one of the few pickles that can be made without oil.

It is usually pickled with curd, which also gives the benefit of fermented foods and probiotic food. À LA CARTE • FEBRUARY 2013 • 37

Restaurant Rounding

Streets of the World

A restaurant with the motive to bring the food of the streets from all over the world to one place, that turns out be a whole grand adventure!

What: Spoonbill Where: TT Krishnamachari Road,

Austin Nagar, Alwarpet Chennai, Tamil Nadu 600018 The newly launched Spoonbill restaurant has an amazing USP, to bring all kinds of street food to one place. As you start the travel at India, you will soon find yourself in China, Italy, Germany, Mexico, France, and of course the Mediterranean.

38 • À LA CARTE • FEBRUARY 2013

The Place

Walking up the old steps with the thin rail, the place is casual with a funky attitude. Comfortable chairs and ordinary tables are nothing to judge the food by. A few punk art pieces here and there along with a large orange spoonbill across one side of the wall next to serving area, makes up the decor. The food is served on a plastic tray appropriate for the street food style. The menu however is delightful and light hearted. The menu is a compilation of carefully researched and handpicked street food from all around the world. With the touch of the Spoonbill chefs the dishes are all the more special.

On the Plate

Burritos, Dim Sum and Falafels fill the menu. The vegetable dim sum is soft and juicy but needed more flavouring. The Indian street food however looks yummy and so we select the Pav Bhaji. The Pav is delicious with the right among of butter and sponge, the Bhaji however a tad spicy. The German’s delight, Chicken Bratwurst has generous amounts of meat and exquisite taste. The Lamb Tawa Kabab has the right amount of spicy and is brilliant but falls short when compared to the kebabs found on the streets of Delhi. The Egg Mayo Cheese Crepe is a delight for the French food lovers but is definitely an enemy for weightwatchers.

The menu lets you order sides like extra Pav, Tortilla chips and more.

The Dessert

The dessert menu is an innovation that should be applauded. There are over 20 different types of Crepes including chocolate and Nutella. The Choco Brownie Crepe is a boon for cocoa lovers and the Caramel Peach is equally scrumptious. The Kiwi Custard and Peach Custard may a bit sour for some but are in league with the other delights.

Blueberry Muffins are so delicious that sharing is out of question.

The Egg Mayo Cheese Crepe is a delight for the French food lovers but is definitely an enemy for weightwatchers. The menu lets you order sides like extra Pav, Tortilla chips and more.

The Verdict

All though the portions are just fine for the price they are not that filling.

Switching cuisines are also not recommended as this might put your taste buds in pain. The restaurant is a good spot to go to casually when on a walk by but is not recommended for any occasion. À LA CARTE • FEBRUARY 2013 • 39

Restaurant Rounding

Italian with a Twist

With their idea of Indianising Italian food and making it affordable for everybody, Veekes & Thomas has definitely tried its best.

What: Veekes & Thomas Where: 15/4, Haddows Lane, Haddows

Road, Nungambakkam, Chennai 600034 Being a vegetarian restaurant, Veekes & Thomas has an interesting concept wherein they Indianise traditional Italian fare and add interesting flavours here and there. As you start eating there, you’ll find fascinating flavours from all over the country.

The Place

Set in a busy place, the restaurant is decorated in a leisure fashion, with cane chairs and glass tables. Thought the tables are tad difficult to reach from the chairs, they’ve stuck to the same decor outdoors 40 • À LA CARTE • FEBRUARY 2013

as well as indoors, though thoughtfully putting up a net outside to stop leaves and twigs and such from falling on tables. The food is served in plain white ceramic utensils which enhance the colours of the dishes. They have made a conscious choice to be eco friendly and there is no use of plastic anywhere. The service, though a little slow, is friendly and polite. Veekes and Thomas are not new to the restaurant business although they are new to Chennai. Located in the food hub of Chennai in the middle of Nungambakkam, this place counts as yet another bonus for vegetarians. The menu is a combination of the usual suspects with new twists given to regular dishes.

On the Plate

We were first given water infused with mint leaves, making for a refreshing start, followed by two very interesting flavoured sodas, Peach and Apricot soda and Kiwi and Mint. The sodas were perfect in terms of taste and incredibly light too, perfect for a warm winter afternoon. The starter was a Jalapeno Cheese Popper, which was disappointing as there was a lot of cheese and barely any jalapeno. The cheese though, was quite fresh. The Tempura was a great way to start the meal and added the required crunchiness to what was coming. The main course was a Ratatouille, cooked to perfection, something that people can definitely go back for. The Cilantro Peanut Pesto Pasta sounded extremely interesting but was an experiment gone wrong. The taste of peanuts overpowered the pesto sauce, and made it runny, though the pasta was well done.

Desserts

The restaurant has a mix of conventional chocolate based desserts and some very differently flavoured ice creams. The Mango Cheesecake is a must try for

Veekes and Thomas are not new to the restaurant business although they are new to Chennai. Located in the food hub of Chennai in the middle of Nungambakkam, this place counts as yet another bonus for vegetarians. those who are not too fond of chocolate desserts. But their ice creams definitely stood out. We tried the Dry Fruit Gulkhand, which had a richness and creaminess in its flavours that makes you want to have more, and the Cinnamon Apple, which though it had a strong apple flavour, has just enough of the cinnamon to make you feel warm.

The Verdict

The food is well cooked and plated up nicely. They do manage to deliver high quality European food at prices that don’t burn a hole in your pocket. It is definitely a must try À LA CARTE • FEBRUARY 2013 • 41

Gourmet Safari

delhi DELIGHTS

By Kavitha Wadhwani

42 • À LA CARTE • FEBRUARY 2013

From authentic Indian street food to exotic international fare, Delhi offers everything that foodies love. We give you a complete leg up on variety of restaurants and cafes in the capital city — Delhi.

À LA CARTE • FEBRUARY 2013 • 43

This big hearted city has a host of delicacies to experiment with. No Delhiite or visitor would go hungry and that’s a promise, given the wide variety of fare available in the capital.

It sure doesn’t get the title of a foodie’s paradise for nothing and lives up to its image to the hilt. Not only can you find some of the best Indian and international food on this side of the subcontinent, but there has been an increase in the number of standalone restaurants offering cuisines from across the globe. Delhiites have enthusiastically adopted diverse food into their culinary pantheon, although the recipes and ingredients have often been rather Indianised. South Delhi has a plethora of modern and upbeat fine dining options apart from a host of lounges, bars and cafes to hang out. However, old Delhi has the best traditional fare complete with its notto-miss street food variety.

Here’s a roundup of the restaurants, street food and gourmet delights in this food paradise.

Foodie Haven

Nirulas is Delhi’s first fast food restaurant, frequented by young and old alike and caters perfectly to the taste buds of North Indian families in the city. Its menu has a mix of the traditional and the modern.

The trademark pizzas, burgers, foot longs, chole bhature, paranthas, salad bar, shammi kebab and the desserts like hot chocolate fudge, ice creams from Nirulas’ kitchen have been a hit with people for decades now. With its chain spread across the entire city, each of the branches has a vibrant, fresh and cosy ambience to match.

Traditional Delhi street fare

44 • À LA CARTE • FEBRUARY 2013

Khan Chacha at Khan Market is a delightful joint for the most exotic kebabs as a healthy quick bite in the city. The delicious kebab rolls are served in both vegetarian and non-vegetarian variety, wherein the melt-inyour-mouth filling is wrapped in a delicate roomali roti.

This is served with spicy onions and hot spicy mint chutney in town. The popular orders here range from chicken tikka, chicken kebab, mutton tikka, mutton kakori kebab to sea food and tandoor. Touted to have the best kebabs in town, this place is a must try!

Wengers — the name itself is enough to make a Delhiite nod in delight or burp in agreement. One of the oldest places in Delhi with an old English-esque charm, was started by a German couple, and has had some of the best crowd in town frequent this place on their many a regular dates. From their sinfully delicious chocolate truffle cake, tarts, pizzas, breads, macaroons, sandwiches, chocolates and the Christmas cookies, you’d better get set to add weight to your waistline with these melt-in-yourmouth treats.

Saravana Bhavan is a part of Andhra Bhawan in the city. While dishing out some magical authentic South Indian dishes along with refreshing smoothies, shakes, coffee or even their in-house fig ice creams, the place is moderately priced and frequented by foreigners and localites alike. This place is filled to the brim on most working days.

Nathu’s in Bengali Market is the best bet for a quick grab of gol gappas, aloo chaat , dahi bhalla, kaju katli, doda barfi, parathas, dosas, ras malai, kulfi faluda, papri chaat besides their thali.

These are the most recommended items À LA CARTE • FEBRUARY 2013 • 45

here most often attracting frenzied crowds. With authentic elaborate preparations, this is probably the best place for quick combo of fast foods and street varieties.

Elma’s Tea Room in Hauz Khas village offers you a little paradise in a quirky tea house. Elma's is a quaint bakery, cake shop and tea room in the heart of Hauz Khas Village. They bake their breads fresh everyday in the artisan way and their cakes, tarts and pies are all homemade. Their afternoon tea, sandwiches, wholesome juices, hazelnut and toffee cake, are a hit with the young brigade. While digging into your treats or sipping into your cuppa tea, you can enjoy a quiet view of the Deer Park as well.

Indian Coffee House in Connaught Place is a landmark of sorts. This place sure has a timeless charm and is still a huge draw. The coffee house was abuzz with life with oldtimers and newbies chatting over coffee and snacks. Most desired snacks include mutton cutlet, paneer pakoda, tomato omelette, mixed sandwiches, egg biriyani and vegetable dosa with espresso coffee.

Initially a hang out place for the media fraternity, it is now a hub with the corporates too. Earlier this place was also tagged as ‘the thinking man’s favourite haunt’. With a well kept ambience and modest waiters, it makes for an ideal hang out, especially in the winter months.

46 • À LA CARTE • FEBRUARY 2013

Street Surprises

Chandni Chowk offers some of the best old Delhi food and charm to match the city’s rough and tough look and feel.

The streets here offer variety of snacks, chaat, halwa, namkeen, parathas, aloo tikkis, rabdi faluda, fruit milkshakes and kebabs, all gladly soaked in ghee.

The parathewalle gali (Paratha sellers’ street) here is the most famous and visited spot in this area, dating back to the 1870’s. This place has the quality of leaving behind a special memory in everyone’s hearts. Popular ones to watch out for are — Natraj Dahi Bhalle Wala, Pandit Baburam Devidayal and Kanhaiya Lal Durga Prasad’s stalls for the best street food in town. The 200 year old sweet shop called Ghantewala is a must try while in this area. And for all the visitors, having an eagle eye for spotting all the well known joints would be an added advantage.

Chinatown

Having won awards for its rustic, sophisticated ambience, service and friendly staff, Bukhara lives up to its status. With mouthwatering peshawari kebabs, family size naans, dal Bukhara, they have some amazing food. The restaurant serves its delicacies in a clay tandoor oven.

A pre-booking or reservation prior to the meal is a must here before a pricey indulgence!

Punjabi By Nature is a two level, stylish and well-designed place in the city complete with waiters clad in traditional Punjabi attire. This place also has an interesting bar on the second level. The most popular order includes the generous vodka gol gappas. They also serve some of the most interesting fried crispy shells filled with flavoured vodka, sikandari naan, butter chicken, dal makhani and pindi channa. Plates are huge and quantites are quite large.

Moti Mahal happens to be a landmark in Delhi’s culinary history, with the most amazing recipes to boast about. From tandoori chicken, butter chicken , burra kebabs, rogan josh, paneer shashlik, dal makhani to bharwan aloo, this menu is delectable . Set up immediately postindependence, this place has a dim lit ambience with Ghazal music playing in the background. Reasonable prices make for a meal time for the entire family.

Chor Bizarre has a décor of a thieves market, with an interesting old world ambience. From its start food lovers have flocked this place out of curiosity factor which provides for an interesting eating out experience, complete with old Bollywood music, superlative food and a kitschy ambience. À LA CARTE • FEBRUARY 2013 • 47

Celeb Foodie

I don’t believe in dieting. I used to do it a lot in college, and it’s a complete no-no now. I believe in eating right — brown rice, brown bread, pats, fruits and tons of vegetables.

TRISHA From her first appearance in Jodi, Trisha has captivated her audiences with her charming smile and her applealing sensualityin films like Saamy, Ghilli, Varsham and more recently, Vinnaithandi Varuvaya and Mankatha. She shares her secrets for the slim, toned physique she’s sported since she stepped in to the industry.

Cuisines I love

I’m a complete foodie, so cuisine is my favourite word. I love the proper South Indian ‘saapaadu’, Chinese and Thai, Iyer food because it’s comforting and Thai food because of the tinge of sweetness it has.

I crave for

Two things — chocolates and biriyani. I can eat both at any time of the day, be it breakfast, lunch or dinner.

My worst food experience...

I don’t want to mention the place, but my worst food experience was when I found a chewed up cockroach in my mouth while eating dessert. It was disgusting.

48 • À LA CARTE • FEBRUARY 2013

Childhood...

I love my mother’s Parsi food. She makes the best curries, Parsi rice and brownies. I love everything my grandmother cooks. Honestly, nothing she makes can ever go wrong. She is my favourite chef.

My diet plan

I don’t believe in dieting. I used to do it a lot in college, and it’s a complete no-no now. I believe in eating right — brown rice, brown bread, pats, fruits and tons of vegetables. I stay off carbs and don’t eat after 8 pm if feel I’ve gained weight. I do binge every now and then because I think a happy eater is a happy person.

À LA CARTE • FEBRUARY 2013 • 49

Listings

Info at your fingertips

53

Traditional Apple Pie

58

Roast Beef with Honey Glaze

Desserts, Bakers & Ice Cream

Continental

59

Ravioli with Balsamic Peppers

Italian

Planning a birthday bash? Choose from a comprehensive list of bakers across the city Desserts, Bakers & Ice Cream P53 50 • À LA CARTE • FEBRUARY 2013

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 À LA CARTE • FEBRUARY 2013 • 51

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

24466240 Madera The RainTree Anna Salai 636 Anna Salai, Teynampet.

28309999 Xzubarence Bar Raj Park 180 TTK Road, Alwarpet.

42257777

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

28554476 Poker Bar Hotel Shelter 19 20 21 Venkatesa Agraharam Street, Mylapore.

24951919

Trantor Bar Breeze Hotel 850 Poonamallee High Road, Poonamallee.

26413334 Anchor Bar Taj Fisherman’s Cove Covelong Beach, Kancheepuram.

67413333

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

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

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

26412222

365 A.S. Hyatt Regency 365 Anna Salai, Mount Road.

61001234

Tropicana Bar New Victoria Hotel 3 Kennet Lane, Egmore.

28193638

Flame, Le Club Le Royal Meridien 1 GST Road, St Thomas Mount. 22314343

The B Bar Lifestyle Bar 94 Sathyadev Avenue Next to Chettinad Vidyasharam School MRC Nagar 49001010

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

27435030

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

22344747

Winchester Bar Radisson Blue Hotel 2, Ethiraj Salai, C-in-C Road, Egmore 30404444

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

28161000

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

22255555

Minus 1 125, Inside Hotel Park View, Valluvarkottam High Road, Nungambakkam 9025110838

52 • À LA CARTE • FEBRUARY 2013

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Bars & Restobars · Food Chains Food chains

Mc Donald’s 106 2nd Avenue, Anna Nagar 9566022866 Taramani 45556008 Adyar Ananda Bhavan 70/241 Ramakrishna Mutt Road, Mylapore 23453031 Nungambakkam 23453037 Anna Nagar 23453048 Koyambedu 23790403 Mogappair 42845074 Pondy Bazaar 23453041 Vadapalani 42013008 Parrys 23453044 Tambaram 42034949 Hotel Saravana Bhavan Spencer Plaza, 769 Mount Road, Anna Salai 28495577 Egmore 28192055 R.K Salai 28115977 Mylapore 24611177 Purasawalkam 26616699 Anna Nagar 26269721 Ashok Nagar 24892466 KK Nagar 24745577 T Nagar 24345577 Vadapalani 24817866 KFC Spencer Plaza, 769 Mount Road, Anna Salai 45514447 T. Nagar 43042222 Taramani 42666061 Nungambakkam 43562222 Anna Nagar 42612222 Marrybrown 133 Pondy Bazaar, T Nagar 42023704 Anna Salai 42116777 Mylapore 45535362 Nungambakkam 42032923 Anna Nagar 46218777 Koyambedu 421790372 Kodambakkam 42135553 Shenoy Nagar 43532721

Vasant Bhavan 10 Gandhi Irwin Road, Egmore 4281 Mount Road 28418693 Mylapore 24936666 Nungambakkam 28222233 Tambaram 22264441 Sangeetha Restaurant 24/2 South Mada Street, Mylapore 24643898 Nungambakkam 42137300 Greams Road 28294081 Choolaimedu 23744041 T Nagar 42121170 Parrys 25341745 Adyar 24426554 Subway For delivery call 45600600 Located at Nungambakkam, Egmore, RMZ Millenia Tech Park, Express Avenue, Spencer Plaza, Citi Center, Besant Nagar Pizza Corner 64 CP Ramaswamy Road, Abhiramapuram 43009502 Nandanam 42131333 Nungambakkam 42139566 Anna Nagar 42172300 Meenambakkam 42064151 Tambaram 22390647 Adyar 42187666

Velachery 22552172 Domino’s pizza Spencer Plaza, 769 Mount Road, Anna Salai 28494444 Mylapore 28474444 Purasawalkam 25322333 Teynampet 24355890 Anna Nagar 42014444 Ashok Nagar 24714555 Mogappair 26536455 Perambur 25518888 Adyar 24424444 Tidel Park 22540221 Velachery 22431777 PitStop 365, Mount Road, Teynampet 42030799 Rajeev Gandhi Salai (OMR) 24501499 / 1699 Express Avenue, Mount Road 28464199 ECR 24531999 US Pizza 152 Abirami Mega Mall, Purusaiwalkam 42371111 Pizza Hut Spencer Plaza, 769 Mount Road 39883988

Garden Fresh Veggie Pizza À LA CARTE • FEBRUARY 2013 • 53

Desserts, Bakers and Ice Cream Baker’s Basket Savera 146 Dr.Radhakrishnan Salai, Mylapore.

28114700 Fresco For queries call 456000600 Located at Nungambakkam, Egmore, Express Avenue, Citi Center, Besant Nagar Delicatessen @ Chamiers 45000008 Tuscana Delicatessen Located in Tuscana on Chamiers 89 Chamiers Road, Alwarpet, Diagonally opp.

Park Sheraton IN GATE 45000008 Muffin Tree Courtyard Marriott 564 Anna Salai, Teynampet.

66764000 Milkyway 24 G7 Wellington Estate, Ethiraj Road, Egmore.

28251194

Blueberry Muffins Desserts, Bakers and Ice Cream Ambrosia 11, Cenotaph Road 45002099

Amadora Gourmet Ice Cream 23, Wallace Garden, 3rd Street 42323482 Hot Breads 74 Cathedral Road Gopalapuram 28110345 Mylapore 28112760 Kilpauk 26444212 T Nagar 28153998 Thiruvanmiyur 24485080 Saidapet 22200850 54 • À LA CARTE • FEBRUARY 2013

Sandy’s Chocolate Laboratory 14 1st Cross Road, Off Greenways Road, R.A Puram.42303852 Nungambakkam 42134000 Emilios Gelateria 22/1 2nd Main Road, 5th Cross Cit Colony, Mylapore 43535544 Neelankarai 24495010 Anna Nagar 43016680 Besant Nagar 45511226 Snow Field Dessert Pub 1 Cathedral Road, Cathedral Road, Gopalapuram.

28116416

La Boulangerie 21 Arundale Beach Road, Kalakshetra, Besant Nagar 9566099917 Valluvar Kottam 42222777 French Loaf T46 A 7th Avenue, Anna Colony, Besant Nagar 32216628 Chetpet 32216618 Mahalingapuram 32216627 R.A Puram 32216625 Spencer Plaza, Anna Salai 32210936 Parfait 3 16 Manikeshwari Road, Kilpauk 25321601 Velachery 22432022 Valmiki Nagar 24405588 Anna Nagar 26288822

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

Desserts, Bakers and Ice Cream Ecstasy 8, Sathyam Cinemas, Thiru-Vi-Ka Road, Royapettah.

43920444 Cake Walk 10, Montieth Road Egmore 28553811 Besant Nagar 24917022 MC Renett A9 2nd Avenue, Anna Nagar 64551011 Kodambakkam 64551012 Mandaveli 64551022 Teynampet 64551027 Nungambakkam 64551028 Parrys 64551036 Purasawalkam 64551014 T.Nagar 64551019 Creamy Inn W396 School Road, Anna Nagar West Extn.

26150080 Anna Nagar 26220080 Chetpet 28362255 K.K Nagar 23663939

Strawberry Smoothie Freeze Zone 33 TTK Road, Alwarpet.

24661839 Jelly Belly E37 2nd Avenue, Besant Nagar.

24460777

La Patisserie Taj Coromandel 37 MG Road, Nungambakkam.

66002827 Cakes N Bakes 70/32 Nungambakkam High Road, 28277075, 28205554 Thoraipakkam 24580809 Velachery 65610502 Baker’s Cottage 6th Avenue, Anna Nagar.

9884532326 Maple Leaf Chocolate Lounge 9 Harrington Road, Chetpet.

43561666, 43561333 Brio - The Cafe Shoppers Stop Chetpet 42664471 T. Nagar 42024415

Banana Split Sundae

The Baker’s Code Kebab Court Complex, Velachery.

22591275 À LA CARTE • FEBRUARY 2013 • 55

Desserts, Bakers and Ice Cream · South Indian Fruit Shop on Greams Road Greams Rd, Thousand Lights 23450871 Besant Nagar 23450876 Anna Nagar 23450872 Kilpauk 23450877 Spencer Plaza 28490083 Cathedral Road 23460986

INDIAN CUISINE South Indian

Southern Spices Taj Coromandel 37 MG Road, Nungambakkam.

66002827 Vrindavan Restaurant New Woodlands Hotel 72-75 Dr Radhakrishnan Salai, Mylapore.

28113111 Amaravathi Restaurant No.1, Cathedral Road, Gopalapuram 28116416

Jakob’s kitchen 28/18, Khader Nawaz Khan Road, Nungambakkam 42032808 Chennai Woodlands 20 2nd Lane Beach, Parrys.

25214343 Annalakshmi Restaurant 804 Mount Road, Anna Salai.

28525109 Malgudi Savera Hotel 146 Dr Radhakrishnan Salai, Mylapore.

28114700 Anjappar 7/2 JP Tower, NH Road, Nungambakkam.

28256662 Rasam 25 Raja Annamalai Road, Purasawalkam.

9789062857

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

42137774 Southern Aromas The Residency Towers 115 Sir Thyagaraya Road, T Nagar.

28156363 Dakshin Park Sheraton 132 TTK Road, Alwarpet.

24994101 Meenam Harrisons 315 Valluvar Kottam High Road, Nungambakkam.

42222777 ID (Idly & Dosa) Sathyam cinemas, 1s floor, 8, Thiru-vi-ka Road, Royapettah 23920346

Madras The Kitchen The RainTree Anna Salai 636 Anna Salai, Teynampet.

28309999 Ponnuswamy 24 Ethiraj Salai Egmore 28270784 Curry Leaf The Chariot 4 Tirumalai Road, T Nagar.

28341212 Navaratna Le Royal Meriden 1 GST Road, St Thomas Mount.

22314343 The Raintree Taj Connemara 2 Binny Road, Anna Salai.

66000000 56 • À LA CARTE • FEBRUARY 2013

Semiya with Madras Fish Curry Want your restaurant to be listed? Give us a call.

Kerala · North West Frontier Barbecue Nation Shri Devi Park Hotel 1 Hanumantha Road, North Usman Road,T.Nagar 60600000, 64530160, Moti Mahal 7 Jaganathan Road Nungambakkam 42137539 Kabul 1/200 Dr Radhakrishnan Salai, Mylapore 24996761

Chemmen Roast Kerala

Thalassery W77 4th Street, AnnaNagar 26207853 Kumarakom 27/28 Vijayanagar Ext, Velachery Main Road, Velachery 42022277 Nungambakkam 42605677 Anna Nagar 42172217 Adyar 42034203 Ramapuram 22496109

NORTH INDIAN

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

28464255 Sigree Hotel Aruna Annexe 144-145 Sterling Road, Nungambakkam.

42664222

Palki 1, Cathedral Road, Gopalapuram.

28111794 La Shaakahari 20 Pycrofts Garden Road, Nungambakkam.

28265000 Peshawri Chola Sheraton 10 Cathedral Road, Gopalapuram.

28110101

Coconut Lagoon 1 Cathedral Road, Gopalapuram.

42020428 Tharavad 6 Bay View Drive, Kottivakkam, ECR. 9840075355 Ente Keralam Kasturi Estate, Poes Garden, 1st Street, Alwarpet.

42328585 Kottaram 9/2 Taramani-Perungudi Link Road, Perungudi.

24540660

Hyderabadi Pulao À LA CARTE • FEBRUARY 2013 • 57

North West Frontier · Chinese Copper Chimney 74 Cathedral Road, Gopalapuram.

24980819 Mouthful 12/20 Raghaviah Road, T.Nagar.

42124260 Mast Kalandar 17 2nd Sashtri Nagar, MG Road, Adyar.

42018382

INTERNATIONAL Chinese

Barbecue Chicken Minar Savera 146 Dr.Radhakrishnan Salai, Mylapore.

28114700

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

66313131

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

22314343

The Great Kebab Radisson Blue Hotel 2 Ethiraj Salai, C-in-C Road, Egmore 30404444

Olives Hotel Deccan Plaza 36 Royapettah High Road, Royapettah.

66773333

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

28262626

The Cascade 32 Khader Nawaz Khan Road, Nungambakkam.

28333836, 42137767 Besant Nagar 42019372, 24461625 3 Kingdoms 3rd Floor, 20B Khader Nawaz Khan Road, Nungambakkam 28333388, 28333390 Equinox 9-B 1st Floor, Kakani Towers, 34(15), Nungambakkam High Road, Nungambakkam 43084708, 9566167736

Up North The Raintree Hotel 636, Anna Salai,Teynampet 28309999 Mughals Zaika Restaurant 8 Rajarathinam Street, Kilpauk.

42858901 Rajdhani Shop No.5, Express Avenue Mall, 49 Whites Road, Royapettah.

28464422 58 • À LA CARTE • FEBRUARY 2013

Grilled Mutton Kebab Skewers Want your restaurant to be listed? Give us a call.

Chinese · Continental Stix Hyatt Regency 365 Anna Salai, Mount Road 61001234

Golden Dragon Taj Coromandel 37 MG Road, Nungambakkam.

66002827

Rangis Continental Chambers 142 Nungambakkam High Road, Nungambakkam.

42144933

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

26212699, 42026609

Wonton 39 4th Street, Alwarpet 32513335, 43009700 Nungambakkam 28332002 Anna Nagar 26264633 Adyar 42116364 China Town 74 Cathedral Road, Gopalapuram.

28112246 Flower Drum Prince Plaza, 46 Pantheon Road, Egmore.

30228822 Mainland China Hotel Aruna Annexe 144-145 Sterling Road, Nungambakkam 28238345 Teynampet 45000236

Oriental Blossom Radha Regent 171 Jawaharlal Nehru Salai, Arumbakkam.

24757788 Mandarin 19 Thiruvedian Street, Gopalapuram.

28117431

Continental Eden E37, 2nd Avenue, Besant Nagar 24460777, 04424463777 Anna Nagar 26221010 Nungambakkam 42222777

Ox and Tomato 145 St.Mary’s Road, Alwarpet 43060009 Above Sea Level The RainTree Hotel 120 St Mary’s Road, Alwarpet.

422525252 Yoko Sizzlers 20B 2nd Floor, Khader Nawaz Khan Road 42180888, 9043043090 Giorgio T29 7th Avenue, Besant Nagar.

24461828 Tangerine 5 Murrays Gate Road, Alwarpet 42110888 Kobe sizzlers 10 Khader Nawaz Khan Road, Nungambakkam 28332711

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

28253434 Lemon Grass The Rain Tree 120 St Mary’s Road, Alwarpet.

42252525 The Canton Kaveri Complex, 96 Nungambakkam High Road, Nungambakkam.

28272197, 28214445

Crispy Sesame Chicken with Gingered Beans À LA CARTE • FEBRUARY 2013 • 59

Continental · Italian · Japanese · Korean · Malaysian Kipling Cafe 14 L. Jey Avenue, Akkarai, Sholinganallur, ECR. 24530040

Prego Taj Coromandel 37 MG Road, Nungambakkam 66002827

Ashvita Bistro 11 Bawa Road Alwarpet 42109990, 42031982

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

42601234, 66246178

Italian

Tuscana Pizzeria No.19 3rd Street, Wallace Garden, Nungambakkam 45038008

Sam’s pizzeria 7 Jaganathan Road, Nungambakkam 33703370 The Pasta Bar Veneto Old No.59, New No.32, Burkitt Road T.Nagar 42126680 Egmore 42145534 Fresca Pizza by Sandys 32 Platinum Building, Khader Nawaz Khan Road, Nungambakkam 42068484 Smoking Joe’s 31, Burkit Road, T.Nagar 24350505 Rhapsody Courtyard Marriott 564 Anna Salai,Teynampet 66764000, 66764488

Casa Piccola 7, Khader Nawaz Khan Road, Nungambakkam 64500500

Japanese Teppan at Benjarong 146 TTK Road, Alwarpet.

24322640, 43009161 Dahlia Kauvery Complex, 93 Nungambakkam High Road, Nungambakkam.

28265240

Akasaka 128, Grd Floor Lattice Bridge Road, Thiruvanmiyur.

24453424

Korean In Seoul 530 TTK Road, RA Puram 42081998 Kyung Bok Gong 10 Chamiers Road, Nandanam.

42113346/7

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

24335759 Bee’s Kopitiam Express Avenue Mall 49 Whites Road, Thousand Lights.

28464088

Focaccia Hyatt Regency 365 Anna Salai, Mount Road.

61001234 Papa John’s Pizzeria 29 Nungambakkam High Road, Nungambakkam 42075656 Bello Ciao 140 Nungambakkam High Road, Nungambakkam 24511130 ECR 24511130 60 • À LA CARTE • FEBRUARY 2013

Hummus with Pita Bread Want your restaurant to be listed? Give us a call.

Mexican · Pan Asian · Thai · Mediterranean · Sweets Estia Aloft Hotel 102 Rajiv Gandhi Salai, Sholinganallur, Old Mahabalipuram Road.

45925500 Azzuri Bay 13 First Crescent Road, Gandhi Nagar, Adyar.

42115253 Kefi Taj Mount Road 2 Club House Road, Mount Road.

66313131 5 Senses Oyster, 9, Khader Nawaz Khan Road Nungambakkam 30062010

Rava Khoya Laddoo Mexican Don Pepe 73, Cathedral Road Gopalapuram, Chennai 04428110413 Texas Fiesta 17/2, Shaffee Mohammed Road, Off Khader Nawaz Khan Road Nungambakkam 43087882

Pan Asian

Hip Asia Taj Connemara 2 Binny Road, Anna Salai.

66000000

Thai

Silk Asiana Hotel 1/238 Old Mahabalipuram Road, Semmencherry 67411000

Baan Thai 10 Khader Nawaz Khan Road, Nungambakkam.

28332611, 28332612 Benjarong 146 TTK Road, Alwarpet.

24322640, 43009161 Lotus The Park 601 Anna Salai Nungambakkam.

42676000

Mediterranean

Aqua The Park 601 Nungambakkam Main Road, Nungambakkam.

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

28150500

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

67413333 The Crown The Residency Towers Sir Thyagaraja Road, T Nagar.

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

Sweets Gangotree 42 Cathedral Road, Gopalapuram 28111664 Adyar 24452422 Shree Mithai 18 Dr TV Road, Chetpet 42809999 Spencer Plaza 42134455 À LA CARTE • FEBRUARY 2013 • 61

Sweets · Coffee Pubs · 24 Hour Dining The Grand Sweets 2nd Main Road, Gandhi Nagar, Adyar 42054466 Besant Nagar 45006464 Anna Nagar 42634422 T.Nagar 42124466 Sri Krishna Sweets Soundarajan Street, CIT Nagar, Theyagaraya Nagar 42616161 Adyar 24413805 Anna Nagar 26191222 Ashok Nagar 24850808 Mylapore 28112827 Nanganallur 9789062861 Purusawalkam 26616667 West Mambalam 9789062860 Mishtee 112 Nungambakkam High Road, Nungambakkam.

43084984 Adyar Anandha Bhavan 9 Lattice Bridge Road, Adyar 23453045 Anna Nagar 23453043 Nungambakkam 23453037

Coffee Pubs Amethyst Whites Rd, Royapettah Entrance next to Corporation Bank 4599 1630 Robustaa 24/67 Halls Road, Kilpauk.

42858412

Barista 4 Khader Nawaz Khan Road Nungambakkam 42138567 Besant Nagar 42019455 Tea Lounge Radisson Blue Hotel 2 Ethiraj Salai, C-in-C Road, Egmore 30404444 Café Coffee Day Montieth Road, Egmore 28546981 Kilpauk 42175621 Ispahani Centre Nungambakkam 64627082, 43577231 Café Zha 25 2nd Main Street, Kamarajar Avenue, Adyar.

42116027 Coffee World Abhiramapuram, 64 CP Ramaswamy Road, Alwarpet.

43009499 Coffee Central 11 Dr B Narasimhan Road, Opp GN Chetty Road, T Nagar.

28152045, 9840111298 Café Pascucchi Express Avenue Mall 49 Whites Rd, Thousand Lights.

09840922895

Anokhi 106 Chamiers Road, Opposite Oryza 24311495

Café tapas 47B Ground Floor, Ramana Nursing Home Complex Velachery Main Road, Velachery.

42325165

Cafe Chokolade 10/1A3 Montieth road Egmore 42126461 T.Nagar 42606532

High on Caffeine Mitsubishi Showroom, LB Road, Adyar.

42116482, 9003034049

62 • À LA CARTE • FEBRUARY 2013

24 Hour Dining Est Hilton 124/1 J.N. Salai, Ekkaduthangal.

22255555 Anytime GRT Grand 120 Sir Thyagaraya Road, T Nagar.

28150500 Garden Café Radisson Blu Hotel 531 GST Road, St Thomas Mount.

22310101 Paprika Mariott Courtyard 564 Anna Salai, Teynampet.

66764000 Main Street The Residency Towers Sir Thayagaraya Road T Nagar.

28156363 Anise Taj Coromandel 37 MG Road, Nungambakkam.

66002827 601 The Park 601 Nungambakkam Main Road, Nungambakkam.

42676000 Caramel Asiana Hotel 1/238 Old Mahabalipuram Road.

Semmencherry.

67411000 Rainbow The Raintree Hotel 120 St Mary’s Road, Alwarpet.

42252525

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

24 Hour Dining · Seafood · Multicuisine My Cafe Chola Sheraton 10 Cathedral Road, Gopalapuram.

28110101 Bay View Point Taj Fisherman’s Cove Covelong Beach, Kancheepuram.

67413333 Samudra Trident 1/24 GST Road, St Thomas Mount.

22344747 Kayal Le Royal Meridien 1 GST Road, St Thomas Mount.

22314343

Multicuisine

Mixed Vegetable Broth Water’s Ege Café GRT Temple Bay Mahabalipuram.

27442251, 27443636 Club House Taj Mount Road 2 Club House Road, Mount Road.

66313131 The Kitchen The Raintree Anna Salai 636 Anna Salai,Teynampet.

28309999 Verandah Taj Connemara 2 Binny Road, Anna Salai.

66000000 Seagull Taj Fisherman’s Cove Covelong Beach, Kancheepuram.

67413333

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

22314343

Seafood Coast to Coast Radisson Blue Hotel 2 Ethiraj Salai, Egmore 30404444

Fusion 9 Aruna Centre 145 Sterling Road, Nungambakkam 42664299 The Right Place The Residency 49 GN Chetty Road, T.Nagar 28253434

Fisherman’s Fare Casa Major Road, Egmore.

28194840

Cilantro Le Royal Méridien 1 GST Road, St. Thomas Mount, 43534545

Sea Shell Greams Rd, Thousand Lights 28295789

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

Wharf GRT Temple Bay Mahabalipuram.

27443636

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

28476063 À LA CARTE • FEBRUARY 2013 • 63

Multicuisine · Health Food · Arabian Rain Forest Gandhi Nagar 1st Main Road, Adyar.

42187777

Drizzle No. 1, Sultan Ahmed Street, Neelankarai, ECR. 32219966

Duchess 1/200, Dr.Radhakrishnan Salai Road, Mylapore 24996762

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

Oasis Radisson Blue Hotel 2, Ethiraj Salai, C-in-C Road, Egmore 30404444 Mash, The Grill House 3/2 Haddows Road, 2nd Street 2821 1555 Crimson Chakra 13 First Crescent, Gandhi Nagar Adyar 09677277900 Nungambakkam 64500 500, 97866 55845 Piano Hotel Savera 146 Dr.Radhakrishnan Salai,Mylapore 28144700 Vasco’s Hilton 124/1, J.N.Salai, Ekkaduthangal 22255555

Arabian

Escapade 361 Shakti Garden Road, Okyampettai, Thoraipakkam.

9884051456 Zaitoon No.1, Vintage Plaza, L B Road, Adyar, 24527778, 24527779

Ayna Hilton 124/1, J.N.Salai, Ekkaduthangal 22255555

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

22310101

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

49001000

Al Arab 131 Dr.Radhakrishnan Salai, Mylapore.

45130000

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

64508427 Mahamudra 117 Luz Church Road, Mylapore.

43535555

Arabian Delights A46 3rd Avenue, Anna Nagar East.

42172047 Palmshore Foreshore Estate, 111/108 Santhome High Road.

42102244 By the Bay T55 Elliots Beach Road, 6th Avenue, Besant Nagar 24461922

La Shaakahari 20, Pycrofts Garden road, Nungambakkam 9940415747 Dewberry’s The Resto-Café 6/29 Rajasekaren Street, Dr. Radhakrishnan Salai, Mylapore 28473439 Five Senses Oyster, No. 9, Khader Nawaz Khan Road, Nungambakkam 30062010 64 • À LA CARTE • FEBRUARY 2013

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