A la carte by Sujit Kumar

Issue 2 Vol. 5

MARCH 2013

Chennai’s complete food magazine

SOME LIKE IT HOT!! The best way to warm up

WITH SOUP RECIPES

Cooking a gourmet dinner for one, the best of street food and more

Amazing & Easy to Make Coffee Cocktail Recipes Goa — India’s party capital and food destination

FO ELEB SNEODIE

MARCH

CONTENTS 4 Of Wine and Cheese

Pair it right for a rocking party

8 Hitting the Streets

22 Soups Galore

Soup recipes to stay warm

SO GORGEOUS

The best of Chennai’s street food scene

36 The Egg Chronicles

12 All By Yourself

Eggs are not just a protein source; they make you glow

Cooking a gourmet dinner for one person

18 Mocha Hued Evenings Coffee cocktails to give you that kickstart

À LA CARTE • MARCH 2013 • 1

IN THE KNOW 16 Ask Dharini

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

30 Ask Sabita

This culinary wizard answers all your queries on food and cooking. Now say goodbye to kitchen angst!

EXPERT ON THE BLOCK 46 Grand Chola’s

Commander-in-Chief The story of the massive hotel’s Executive Chef Ajit Bangera

KITCHEN FRINGES 49 Summer Time All you need for a great barbeque

Making your own coffee liqueur is easier than it sounds. Page 18

RESTAURANT ROUNDING 32 Dessert Safari The dessert-based restaurant is every sweet-toothed person’s delight

34 Made in China Aromas of China manages to strike a perfect balance

CELEB FOODIE 44 Sneha

Sneha shares her food secrets

GOURMET SAFARI 38 Go Goa

Goa — India’s most exotic destination is a foodie haven

À la Carte Managing Director Sujit Kumar Editor-in-Chief Bina Sujit Senior Features Writer 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 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 to their respective owners.

Jalebi

2 • À LA CARTE •MARCH 2013

Out & About

Mark your dates

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

Malayali Bonanza

Where: Paprika, Courtyard by Marriott

Presenting to you a grand Kerala feast between the 16th and 23rd of March at Paprika from 7 pm onwards. Make all your Kerala dreams come true with an excellent coconutty spread! Dig into some authentic Malayalee cuisine from one of the city’s finest kitchens exclusively handmade just for you. For more information call 6676 4000

Chiang Mai

Where: Benjarong

The Chiang Mai festival will feature authentic Thai recipes from the Northern Thailand region of Chiang Mai, recreated by Benjarong’s experienced chefs. What makes the Chiang Mai cuisine so special is that the food is inspired from the culture and the age old traditions of Thailand. The chefs at Benjarong are inspired from their trips to Thailand where they explore the culture and absorb every aspect of the cuisine. For more information call 2432 2640

Soul Brunch

Where: Anise by Taj Coromandel

Add fun to your Sundays with the finest of continental and Indian fare. Apart from pastas and pizzas of your choice, the buffet will also include an endless choice of salads and fresh greens. Wash down the meal with an unending flow of sparkling wine and cocktails and conclude it with a plate full of our best desserts. Every Sunday, all March. For more information call 6600 2827

Awadhi Fest

Where: Hyatt Regency

Hyatt Regency is hosting Awadhi food festival with cooks from the royal kitchens of Awadh focusing on Lucknawi food from March 1 to 10, 2013 for lunch and dinner, which will be part of the buffet. The main course for nonvegetarians includes Shajani Kofta, Awadhi Biriyani, Mutton Chop, various Kebabs and Lucknawi Biriyani. The main course for vegetarians includes Lazeez Louki, Paneer Shajani, Veg and Dry Fruit Dum Biriyani and Vegetable Tahri. And for desserts one can try Heer ki Sheer, Maquti, Lichi ki Tahri and Pineapple Halwa. For more information call 6100 1234

Sundowner Fiesta

Where: Boardwalk by Ramada

It’s time for Chennai party lovers to give their weekends a whole new meaning at Boardwalk, Ramada’s rooftop restaurant from 6 pm to 11 pm, a weekend party that begins with the sunset and goes into the night. An evening near the pool side is the perfect way to relax and enjoy with unlimited food and beverages line-up comprising of salads, barbeque, lava grill, kebabs, curries and desserts. If this isn’t enough, Ramada adds a touch of Bulgarian music to the night with a duo that plays popular music from the 80s and 90s giving the evening the perfect setting. For more information call 3000 4777 À LA CARTE • MARCH 2013 • 3

Of Wine & Cheese

Wine and cheese have always been a classy affair. Whether the occasion is professional or personal, a touch of wine with the right cheese can sizzle an evening or make that deal. By Krupa Shah

4 • À LA CARTE •MARCH 2013

Wine and cheese have been an exotic pair throughout the ages. The pride of all connoisseurs, this coupling is the hallmark of true fine dining.

ine and cheese pairing can be a frustrating affair especially if you are a newbie to wine. But here are a few tips to treat your friends and family with a burst of the right flavours and tannins.

Red, White or Pink

Wine can be broadly categorized in six categories: white wines, red wines, rosĂŠ wines, sparkling wines, dessert wines and fortified wines.

Red wines incorporate more of the

grape skin, seeds and stems during fermentation. These parts of the grape are known as tannins and contribute to the darker colour and the heavier, more acidic and sometimes spicy flavour often associated with red wines. Popular red wines include Cabernet Sauvignon, Chianti, Merlot, Pinot Noir and Zinfandel.

RosĂŠ wines are pink in colour,

and are often called pink or blush wines. They have a minimal amount of tannins but are not as pungent as red wines. White Merlot and White Zinfandel serve as great examples.

White wines contain little or no red pigmentation as the grape skin is separated during fermentation. This means that white wine is often high in acidity but low in tannin. Whites often have fruity tastes and are less pungent than reds. Popular white wines include Chardonnay, Pinot Grigio/Gris and Sauvignon Blanc. Sparkling wines, made from nearly

any variety of grape, are wines that contain carbon dioxide bubbles. Popular sparkling wines are Cava and Champagne.

Dessert wines are so called because they have high sugar content. Fortified wines have brandy or other spirits added to the juice during fermentation. The brandy prematurely stops the fermentation process and leaves the wine with a high amount of sugar. Popular dessert wines include ice wines, late harvest Rieslings, Madeira, Port, Sherry and Sauternes.

Hard Cheeses are packed into moulds, firmly pressed and stored for long periods (up to two years), and become hard and more pungent over time. Say Cheese

There is a staggering variety of cheese in the world with around 500 types recognised by the International Dairy foundation. Some popular varieties used to pair with wine are categorised according to texture.

Soft cheeses like Brie, Camembert or Feta are often used to spread on bread or crackers. The taste of soft cheese is mild, creamy or buttery.

Semi-soft cheeses are ideal for snacking or desserts. The rind is rinsed and brushed with a solution of salted water enriched with specific bacteria, which encourages orange-coloured fungi to appear. Popular semi-soft cheeses are Munster, Port Salut and Gouda. Semi-hard cheeses like Cheddar are heated, pressed, moulded and left to ferment. This is how the famous holes appear in the cheese.

6 • À LA CARTE •MARCH 2013

Hard cheeses like Parmesan and Pecorino Toscano have less water content than soft cheeses. They are packed into moulds, firmly pressed and stored for long periods (up to two years), and become hard and more pungent over time. The production of blue cheeses like Roquefort, Gorgonzola and Stilto involves inoculating them with penicillium cultures which allow mould to develop in the cheese. This is what produces the green or blue veins.

Goat’s cheese is made out of goat’s

milk and has a range of textures and flavours from soft and creamy to smooth and tangy. Popular cheeses are Caprino and Gevrik.

Pairing tips

• White wines match best with soft cheeses and stronger flavours. Creamy cheeses, such as Brie, typically pair better with wines that have more acidity, like a Chardonnay. • Red wines match best with hard cheeses and mild flavours. Remember that the harder types of cheese (i.e. Cheddar or Parmesan) can handle more tannic wines. • If there’s one cheese-wine marriage that’s made in heaven, it’s blue cheese and sweet wine. Try a desert wine with salty blue cheese. • Goat cheese has a tangy flavour that pairs well with wines that are bright and pleasantly acidic. Soft goat cheese pairs best with rosé. • Champagne or any sparkling wine paired with a rich, creamy cheese is one of life's great pleasures. • Pairing wines and cheeses from the same region is a good, “safe” place to start wine and cheese combinations. Try a good Italian Chianti and a strong Parmesan. • If you’re not into experimentation choose Parmigiano or Romano cheeses. They go with most wines.

À LA CARTE • MARCH 2013 • 7

HITTING THE

Street food culture is an essential part of Chennai today. Whether it is grabbing a cup of steaming hot filter kaapi by the side of the road or trying an Indian ‘burrito’ in its various avatars, street food is accessible, adventurous, easy on the pocket and most of all – fun! By Anjali Alappat and Chandini K

treet food conjures up an air of nostalgia. Memories of the bell ringing to signal the end of a torturously long day at college, followed by an expedition to the nearest kadai to silence the grumblings of stomachs that preferred food to education! What began with forays to the nearby Balaji sandwich stall (in front of Alsa Mall) ended with the introduction of kiosk franchises owned by ambitious MBA grad turned businessmen, who wanted to make something of the kiosk concept. 8 • À LA CARTE •MARCH 2013

The Kaapicheenu Way For Manu Srinivas it was the love for filter coffee that became his calling. A typical Southie who needed his caffeine in the early morning, in the noon at work, or as substitute for tea in the evenings, getting a good cup of filter coffee gets him going. Passing out from MICA Ahmedabad, Manu felt that his lucrative, 9 to 5 job was getting redundant; hence he wanted to capitalize on his love for filter coffee. “There are cafes, coffee parlours and more around, but there is no kiosk offering a good cup of coffee that you can just have on the go. And being a total filter kaapi lover, there were no doubts on my next move.” The kiosk’s name was coined with inspiration from his nickname, Cheenu. Talking about his USP he says, “Coffee is not the only goodie in the kiosk here. We have exotic vadas like mix veggie vada and corn chilly cheese vada and more. This is the first time someone is attempting to make contemporary vadas in a unique style.” The filter kappi priced at Rs 15 already has its chilled rival in the same kiosk; rose milk for Rs 25. What’s more is Kaapicheenu also offers combos of beverage and vadas. With the exciting launch that happened recently, Manu is looking at the future ahead. “There is definite scope for kiosks in our city. Now that we have launched one main outlet, it will be easier to make a model and sell it for franchising. The vision ahead surely looks great!”

Kaapicheenu's branding partner is Oho Productions, yet another young creative company.

À LA CARTE • MARCH 2013 • 9

Wrapping it Up Rakesh Raghunathan is another MBA grad who saw his future in kiosk culture. While still a student in the U.S, Rakesh worked part time at Chipotle, a popular Mexican style bar and grill chain. The experience gave him a new found appreciation for 'wraps'. “I've always been a foodie. I wanted to try and Indianize it and make it palatable for Indians”. But why street food, when asked, Rakesh said, “because I really thought there was a niche. Here, street food was associated with junk and was considered unhygienic”. His kiosk franchise bears the name 'Petawrap', a play on words which pays tribute to the ever-popular Prabhu Deva dance number. And his USP? “My guys are trained in sanitary procedures. There are no artificial colours and preservatives”. A wrap from Petawrap is as healthy as street food can get! “The market is good for organized street food. There is traction and scope for it. People are looking at the hygiene levels these days”. There seems to be some truth to that with more and more Petawrap outlets opening up all over the city. The vegetarian menu includes several paneer options (from cheesy to hariyali) as well as vada pav and channa. Non-vegetarians can choose from various chicken options such as chettinad and manchurian.

“The market is good for organized street food. There is traction and scope for it. People are looking at the hygiene levels these days”. There seems to be some truth to that with more and more Petawrap outlets opening up all over the city. 10 • À LA CARTE •MARCH 2013

Burger Bites A chronicle about the urbanization of Chennai street food cannot be considered complete without mentioning 'Burgerman'. The brainchild of entrepreneur Sunil Cherian, the kiosk franchise began with an investment of a mere 3 lakhs and today, is raking in the profits for the MBA grad turned businessman. “I have always been a big foodie. I will not stop exploring the opportunities involved with food.” Burgerman is a big part of the Chennai food scene. It isn't unusual to see the cheery red and yellow kiosk outside a college or a densely populated office area. The menu sports four flavors – classic (for the traditionalists), BBQ (for those who want a healthy dose of barbecue sauce), Mexican (for the more adventurous souls) and the pan Indian favorite – chatapata Indian masala. Other burgers on offer are the cheese burger and the Beemer (the power burger!). “My burgers are easy on the wallet and they are relatively healthy. The patties are not fried by are made freshly on the tawa.”But for something different – customers can opt for hot dogs with the traditional mustard and relish or even grab a sausage on a stick with a choice of their favorite sauces as accompaniment. The best part? You can have an entire meal for under 50 rupees. The burgers are available with both vegetarian and non-vegetarian patties and made with very little oil – making them healthier than the burgers you'd buy from big chain restaurants.

Burgerman is a big part of the Chennai food scene. The menu sports four flavors – classic (for the traditionalists), BBQ (for those who want a healthy dose of barbecue sauce), Mexican (for the more adventurous souls) and the pan Indian favorite – chatapata Indian masala.

À LA CARTE • MARCH 2013 • 11

All By YOURSELF RECIPES MATHANGI KUMAR, FLOUR BOX

If you’re single, a foodie and planning a gourmet dinner here are the go to recipes from Mathangi Kumar of the Flour Box. 12 • À LA CARTE •MARCH 2013

Potato & Egg Salad • 250 gm Potatoes • 1 small onion, finely diced • 50gm Mayonnaise • 2 eggs, hard boiled • Chives, finely chopped • Salt and Pepper • Smoked Paprika

Boil potatoes and peel off skin. Cut the potatoes and hardboiled eggs into bite size pieces. To this add the finely diced onions. Add seasoning and then add the mayonnaise and mix well until all pieces are evenly coated. Garnish the salad with chopped chives and sprinkle smoked paprika on top. À LA CARTE • MARCH 2013 • 13

Three Cheese Fritters • 100 gm Cheddar Cheese • 100 gm Gruyere Cheese • 50 gm Parmesan • 1 small onion, finely chopped • 1 green chilli, finely chopped • 100 gm all purpose flour • 1 egg, beaten • 150 gm Panko breadcrumbs • Salt and Pepper

Grate all the cheeses and combine in a bowl. To this add finely chopped onions and green chilli. Make small balls and set aside. Roll the cheese balls in seasoned flour and then dip them into the beaten egg mixture. Coat this with panko and deep fry. 14 • À LA CARTE •MARCH 2013

Pasta Alla Carbonara • 200 gm Spaghetti • 75 ml cream • 2 eggs • 50 ml Olive oil • 3-4 slices of panchetta or bacon • 100 gm Fresh Peas • 5 gm Dry thyme • 50 gm Parmesan Cheese, grated • Salt and Pepper

Cook pasta in boiling salted water until aldente. Wash pasta in cold water once cooked. Reserve the pasta water. Heat olive oil in a pan. Add chunks of slices panchetta and cook until golden brown.

To this add peas and cook for a few minutes. Season with salt and pepper. Be careful with the salt as panchetta has a high quantity of salt in it. Add the pasta and the thyme to this and toss well. Beat the eggs with the cream and add this mixture to the pasta once the pan is taken off heat. Very high heat will cause the eggs to scramble. Coat the pasta with the sauce. If it is too thick add some of the pasta water and mix well. Garnish with grated Parmesan cheese and serve.

Oreo Milkshake with Coffee

Pannacotta with Strawberry Coulis • 2 cups of Heavy Cream • 1 cup Milk • ½ cup sugar • 200 ml Cold water • 2 Gelatin Leaves • 1 tsp Vanilla Essence • 150 gm Strawberry • 1/4 cup Sugar • 1 tbsp Lime juice

Add the cream, milk and sugar to a pan and heat it until the sugar dissolves completely. Soak the gelatin leaves in cold water for a few mins. Remove the leaves once soft and squeeze out the excess water. Add this to the hot milk-cream mixture

and mix well until the gelatin dissolves completely. Add the vanilla essence. Pass the mixture through a strainer to remove any lumps in case it’s present. Pour this into cold molds and refridgerate for 2 hours or until the panna cotta sets. For the coulis add 100 gm of strawberries to a pan along with the sugar and lime juice. Cook in medium heat for 5-6 minutes. Transfer to a blender and make a puree. Serve Pannacotta with sliced strawberries and coulis.

• 5-6 Oreo Cookies • 300 ml Milk • 50 ml Cream • 2 scoops vanilla ice cream • 1 tsp instant coffee powder • ¼ cup Sugar • 100 gm Dark Chocolate • 30 ml Cream

Break chocolate into small pieces. Place it on a bain marie and add the cream. Keep watch of the heat. Keep mixing until chocolate melts completely. Do not continue cooking as it may split. Blend together the cookies, milk, cream, ice cream, coffee powder and sugar. Line the side of the glass with the chocolate ganache and refrigerate until the chocolate sets on the glass. Pour in the Blender mixture. Add a tablespoon of the chocolate ganache on top and serve. À LA CARTE • MARCH 2013 • 15

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.

What are the benefits of eating almonds, walnuts and peanuts?

Nuts make a nutritious snack when consumed in prescribed quantities. Seven to ten pieces of different kinds of nuts can be taken by most people on a daily basis. Nuts can be taken by people of all age groups but their consumption should be restricted and carefully monitored for kids under the age of five years to avoid indigestion.

Almonds

Almond is commonly known as badam in India. They are rich in protein, fats, vitamin E and dietary fibre. The fat in the almond helps in increasing the High Density Lipoprotein (HDL) and lowering the Low Density Lipoprotein (LDL) levels, the former of which is good cholesterol. They also help in maintaining good skin tone, hair growth and developing strong bones. Walnuts

Also known also as akrut, are rich in calories, proteins, fats — omega 3 fatty acids and antioxidants. They are also rich in vitamins B, E, minerals like magnesium and dietary fibre. They help in preventing inflammation, reducing heart disease and improving blood flow. Peanuts

Peanuts are a good source of minerals like copper, manganese, potassium, magnesium, zinc and selenium. The outer husk of peanuts is a rich source of vitamin B. They also contain antioxidants which help in preventing metabolic disorders and inflammation. Peanuts can be consumed either in boiled, steamed or dry roasted form. But excess consumption of peanuts may cause stomach discomfort. 16 • À LA CARTE •MARCH 2013

What are dietary supplements? When and how should we use it?

The market of dietary supplements is defined as supplements that include vitamins, minerals, fibre, herbs etc. If a person eats well then supplements aren’t necessary. If water soluble vitamins such as Vitamin B or Vitamin C is consumed at a more than usual frequency then the body can easily send it out of the system. But if one were to overdo the eating of fat soluble vitamins such as A,D,E or K then it can lead to toxicity. These fat soluble vitamins do not have many options in being excreted from the body. If someone was deficient in a particular mineral or vitamin they should take it under medical prescription for as long as they have been advised to do so. For example, if a person was anaemic and had iron deficiency anaemia they would be asked to take iron supplements and then take their blood test and revert to the doctor after three months. People either take it for three months and then do not go for their review with a repeat blood test. Others may continue taking it for longer than required. Both are not advisable. Folic acid is a major issue related to pregnant mothers — a deficiency can affect the mental IQ of the child to be born and lead to neural tube defects. Hence newer recommendations ask women of child-bearing age to take a course of folic acid to prevent deficiencies. One should not self diagnose a health condition. They should take the advice of a medical doctor or nutritionist before taking dietary supplements.

How do prunes, raisins and dates enhance one’s diet?

Prunes are dried plums. It is rich in dietary fibre, which helps in curing constipation as it contains phenolic compounds or laxatives. Prunes contain sorbitol, a mild colonic stimulant that decreases the risk of constipation, colorectal cancer and haemorrhoids. Raisins contain phytochemical compounds which help in reducing damage to blood vessels and are also a factor in reducing the risks of hypertension. The polyphenolic compound present in it helps in anti-inflammatory, anti-allergic and anti-microbial activities. They are also a rich source of iron, calcium, potassium, magnesium, manganese, copper. It can be used in infants for preventing constipation. Dates are calorie dense and a rich source of iron. They are a good source of dietary fibre, polyphenolic antioxidants (Tannins) which gives anti-inflammatory and antihaemorrhagic effects. It is also rich in minerals and Vitamin B and K. Individuals, especially those who have elevated haemoglobin levels are advised to reduce the intake of dates, while those who are anaemic are recommended to eat dates every day. People with diabetes and those who are overweight and obese can restrict the regular intake of dates. Dry fruits are rich in calories, and it has to be counted in the RDA for the day, especially for people who are obese or overweight. À LA CARTE • MARCH 2013 • 17

Shaken & Stirred

MOCHA HUED EVENINGS Coffee is a drink that a lot of us need a shot of at least once in a day, just to get going. And as coffee liqueur the flavour is brought out beautifully. Making your own coffee liqueur is easier than it sounds. By Vinita Nayar

18 • À LA CARTE •MARCH 2013

Coffee! Don’t we all love that caffeine fix! And Chennai is home to the fragrant and delicious filter kaapi — something all Chennaiites love. Freshly brewed ‘decoction’ with a splash of milk and sugar to offset the bitterness of the coffee, served up in steel tumblers. And the best part is pouring the steaming hot coffee from tumbler to tumbler till it is an aromatic, frothy, flavorsome blend. Most Chennaiites would love coffee liqueur for sure. After all, we already love the flavour of coffee. A liqueur coffee is a coffee drink with a shot of liqueur. These are usually served in special liqueur coffee glass, frequently with cream and sugar. Kahlua is possibly the most well known coffee liqueur brand as is Tia Maria. Other popular coffee liqueur brands include Godiva, Copa de Ora, DeKuyper, Kamora and Sabroso. Around the world, many liqueur coffees are popular where the liqueurs are combined with alcohol to pack a punch. Irish coffee is very well known. Many are quite easy to make so you could try them out at home the next time you have guests over and wow them with something different.

Coffee Liqueur 1 • • • •

2 cups coffee 1 ¼ cup Sugar Vodka - 2 cups Vanilla bean - 1/2 (split)

METHOD Add the sugar to hot coffee, and mix until dissolved. Leave it to cool and then put in the vodka and vanilla bean. Transfer this to a bottle. After a fortnight or more, strain out the vanilla bean and decant liqueur into a new bottle.

À LA CARTE • MARCH 2013 • 19

Coffee Liqueur 2 • • • • •

3 ½ cups water 4 cups brown sugar ½ cup instant coffee 1 tsp vanilla extract 1 bottle (750ml) Vodka

METHOD Heat water in a saucepan and melt sugar and coffee in it. Simmer the mixture for 15 minutes and then remove from heat. Let it cool completely. Add vanilla and vodka. Transfer into bottles and store in the refrigerator. 20 • À LA CARTE •MARCH 2013

BLACK RUSSIAN Coffee liqueur 1 part Vodka - 2 parts

Pour ingredients over ice in an old fashioned glass and serve. Easy and quick!

SPANISH COFFEE WHITE RUSSIAN Coffee liqueur 1 part Vodka 2 parts Fresh, light cream

Pour vodka and coffee liqueur over ice in an old fashioned glass. Swirl on some cream and serve chilled.

Tia Maria – 15 ml Rum 15 ml Fresh brewed coffee Whipped cream

Pour the liqueur and rum into a coffee mug, topping off with fresh coffee. Add a swirl of fresh cream and voila, you have a potent coffee drink! À LA CARTE • MARCH 2013 • 21

Soups Galore RECIPES CHEF RANJITH, HOTEL SAVERA

Soups have been the go to food for people for a long time. Here are some recipes for easy soups from Chef Ranjith of Hotel Savera.

22 • À LA CARTE •MARCH 2013

Tomato Pasta Soup with Corn • 1 cup chopped onion • 1 bell pepper • 3 cloves chopped garlic • 1 tsp oregano • 1 tsp basil • 1 ½ tsp salt • ¼ tsp pepper • 5 cups water • 1 potato • 1 small carrot • 2 zucchini • 1 can navy beans • 1 can red kidney beans • 1 can corn • 2 cans whole tomatoes • 1 tbsp dried parsley • 1 cup uncooked pasta • Oil for sautéing

Cut the onion and sauté it over medium heat in a little oil in a large soup pot. Covering the pot with a lid helps the onion cook more quickly. While the onion is cooking, cut the bell pepper and garlic, add them to the pot and continue sautéing the vegetables. When the onion and bell pepper are soft, add the garlic, basil, salt, oregano, and pepper. Cook covered over low heat for 10 minutes, stirring often. Add 5 cups of water and turn the heat up to high. Add the sliced zucchini, potatoes and

When the onion and bell pepper are soft, add the garlic, basil, salt, oregano, and pepper. carrots, as well as the corn and beans. After the water comes to a boil, reduce the heat to low and cook for ten minutes. During this time, add the juice from the tomatoes to the

soup pot and either slice the tomatoes on a plate. Add the tomatoes, the parsley, and the uncooked pasta and cook until the pasta is ready and the potatoes are tender. À LA CARTE • MARCH 2013 • 23

Chicken Lime Soup

Carrot & Garlic Soup • 550 gm carrots • 3 cloves garlic • 1 tbsp Olive oil • Salt, pepper • 1 Onion • 3 ½ cups vegetable broth • 2 tbsp sour cream • 1 to 2 tsp lemon juice

Cut carrots into 1/2-inch-thick slices. Place on a baking sheet with garlic and toss with olive oil and salt and pepper to taste. Roast at 500 degrees 10 minutes. Cut onion 24 • À LA CARTE •MARCH 2013

adds to carrots and garlic and stir to coat with oil. Roast until vegetables are very tender and slightly charred, about 10 minutes. Put carrots, garlic and onion in blender with vegetable broth and puree until smooth, adding more broth if needed, 1 to 2 minutes. Pour into a saucepan and heat over medium heat, 1 to 2 minutes. Stir in sour cream, if using, lemon juice.

• 6 cups chicken stock • 2 chicken breasts cut into thin slices • 1 tbsp olive oil • 8 cloves garlic, minced • 1 small onion, thinly sliced • 2 medium tomatoes • 1/3 cup chopped cilantro • 1-4 jalapeño peppers, thinly sliced • 1/3 cup fresh lime juice • Salt and pepper to taste

Heat oil in a large saucepan. Add onion, garlic and hot peppers and cook for about 5 minutes or until lightly browned. Stir in stock and remaining ingredients, except cilantro and tortilla strips. Simmer soup until chicken is cooked, about 5-7 minutes. Stir in cilantro and seasonings. Serve immediately.

Oriental Pumpkin Soup with Roasted Walnut • 1 tbsps oil • 1 cup chopped onion • ½ tsp salt • ½ tsp pepper • 1 tbsp mild curry paste • 4 cups vegetable stock • 4 cups cubed pumpkin • 1 cup chopped, roasted walnuts • 2 cups milk • Plain yogurt • Chopped coriander sprigs • Roasted walnuts for garnish

In large pot, heat oil over medium heat. Add onion, salt and pepper and cook, without browning, until tender and translucent, about 10 minutes. Stir in curry paste and cook one minute more. Stir in stock and bring to boil over medium high heat. Add pumpkin and simmer, over medium heat until pumpkin is very tender, Transfer pumpkin with liquid to blender, add walnuts and process in batches until smooth. The mixture will remain quite thick. Return pumpkin walnut purée to pot and slowly whisk in

Serve in warmed bowls, garnished with a plain yogurt, a sprig of coriander and roasted walnut pieces. milk. Heat soup over low heat just until heated through. Serve in warmed bowls,

garnished with a plain yogurt, a sprig of coriander and roasted walnut pieces. À LA CARTE • MARCH 2013 • 25

Shrimp Chowder

Jalapeno Chicken Soup • 2 Jalapeno Peppers • 1 Chicken breast • ½ tsp oil • 2 cloves garlic • ½ medium onion • ½ green bell pepper • ½ medium Tomato • 5 sprigs Cilantro • ¼ tsp Cumin Powder • Salt – to taste • Sour Cream – to taste • Chicken stock

Heat oil in medium heat. Add garlic, onion and sauté for 30 seconds. Add in bell pepper, tomato, jalapeno 26 • À LA CARTE •MARCH 2013

peppers, chicken, cilantro and cumin powder. Cook for approx 3 minutes until tomatoes soften. Transfer vegetables to a blender; add a little chicken stock to help in grinding to a smooth paste. Transfer mixture into a small pot and add remaining chicken stock. Add salt and allow soup to come to a boil and continue to cook for 2 minutes. Add sour cream. Serve hot.

• 6 tbsp butter • ¼ cup potato • ¼ cup zucchini • ½ cup onion • ½ cup carrots • ¼ cup tomatoes • 1 cup shrimp • 340 gm unsweetened coconut milk • 340 gm stock • 1 tsp thyme • ¼ tsp pepper • ½ cup chopped scallions or green onions • 2 tsps lime juice • ¼ cup fresh basil, chopped

In your stock pot, melt butter and sauté the vegetables for about 3-5 minutes or until softened. Add shrimp and sauté for a minute Add coconut milk, broth, thyme and pepper. Cook for about half an hour (do not boil), then add scallions, lime juice and basil. Serve immediately.

Creamy Potato and Roasted Pepper Soup • 2 red peppers • 4 tbsp unsalted butter • 3 cups diced leeks • 8 cups peeled, diced potatoes • 6 cups vegetable stock • 1 sprig thyme, • 1 cup heavy cream • Salt and pepper as needed • ½ cup finely diced scallion greens

Preheat the broiler. Place the red peppers under the broiler and turn as they roast so that they blacken evenly on all sides. Put the peppers in a small bowl and cover. Let the peppers steam for 10 minutes, then remove them from the bowl and pull off the skin. Use the back of a knife to scrape off any bits of skin that don't come away easily. Remove the seeds, ribs, and stems from the peppers. Chop the flesh coarsely. Melt the butter in a soup pot medium heat. Add the roasted peppers and leeks. Stir them in the butter to coat well. Reduce the heat to low and cook, covered, until the leeks are softened and translucent, about 5 minutes. Add

Season to taste with salt and pepper. Serve in heated bowls, garnished with scallions. the potatoes, stock, and thyme. Bring to a simmer and cook, partially covered, until the potatoes are soft enough to ash, 25 to 30 minutes. During cooking, skim away and discard any foam that rises to the surface. Keep the liquid level constant by additional stock if necessary. Remove the pot from the heat, remove and discard the thyme, and let the soup cool for at least 10 minutes before pureeing with a hand held blender. Strain the soup through a sieve and reserve the liquid if you are using a food

processor. Add the solids to the blender bowl; do not over fill. Add a little of the liquid, replace the cover and puree until smooth. Add more liquid if necessary to help puree the solids. Transfer the pureed soup to a clean pot. Continue to puree until all of the solids are pureed. Blend the soup and adjust the consistency by adding some of the reserved liquid. Bring the soup back to a simmer over medium heat and add the heated cream. Season to taste with salt and pepper. Serve in heated bowls, garnished with scallions. À LA CARTE • MARCH 2013 • 27

Lemony Crab & Vegetable Soup

Sweet Potato & Bean Soup • 1 tbsp olive oil • 1 medium onion, chopped • 1 can (425 gm) chickpeas • 1 medium sweet potato • 5 tomatoes with roasted garlic • ¼ tsp ground cumin • ¼ tsp pepper • salt to taste • 2 ½ cups vegetable stock • 1 tbsp minced fresh basil • ¼ cup grated Parmesan cheese

Heat oil over high heat in a medium pot. Add 28 • À LA CARTE •MARCH 2013

onion and sauté for 3 minutes. Add chickpeas, sweet potato, tomatoes, cumin, pepper, salt, and vegetable stock. Bring to a boil. Reduce heat to low and simmer for 15 minutes or until the potato is tender. Stir in the basil and simmer 1 minute more. To serve, spoon into 2 large soup bowls and garnish each serving with 2 tbsps grated Parmesan. Cut the total preparation and cooking time to 10 minutes by substituting 1 cup canned, diced sweet potatoes.

• 1 can (14.5 ounces) vegetable broth • 1 garlic clove • 1 cup mushrooms • ½ cup zucchini • 1 ½ cups spinach • ½ cup crabmeat • ¼ tsp grated lemon zest • 1 tbsp fresh lemon juice

In a medium saucepan, combine the broth and garlic. Cover and bring to a boil over high heat. Add the mushrooms and zucchini; reduce the heat to medium, cover, and simmer until the vegetables are tender, about 3 minutes. Stir in the spinach and cook just until wilted, about 30 seconds. Remove from the heat and stir in the crab, lemon zest, and juice. Discard the garlic. Serve immediately.

Bacon Cheese Soup • 120 gm bacon, cut into pieces • 1 medium yellow onion, diced • ¼ cup chicken soup base • 7 cups milk • ½ tsp hot pepper sauce • 3/4 tsp Worcestershire sauce • ¼ cup cornstarch • 1 pound cheddar cheese • 350 ml beer • ½ cup dry sherry • ¼ tsp ground nutmeg • Fresh chives, chopped

Cook the bacon pieces in a skillet over medium high heat until crisp. Add the onions and cook until they are soft but not brown. Drain off the fat. Add the chicken stock to the skillet and stir for several minutes until thickened. Remove from heat and set aside. Pour 6 cups of milk, the hot pepper sauce and the Worcestershire sauce into a large pot. Stir over medium high heat. Add the bacon and onion mixture to the milk and stir. Mix the remaining 1 cup of milk with the cornstarch and add to the hot milk. Stir the soup until it begins to thicken. Add the cheese and the beer stirring

Cook the bacon pieces in a skillet over medium high heat until crisp. Add the onions and cook until they are soft but not brown. constantly. Remove the onion and bacon pieces with a slotted spoon. Add the sherry into the strained soup. Season

with nutmeg, salt and freshly ground pepper. Cover the pot and simmer over low heat for 5 - 10 minutes. À LA CARTE • MARCH 2013 • 29

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 make perfect caramel?

Heat sugar with a little water, at first on low heat, and stir occasionally till the sugar is dissolved. Take care not to splash on the sides of the pan while stirring as it will crystallise and affect the quality of the caramel. When the liquid begins to boil, stop stirring and continue to boil till the syrup turns pale golden in colour. Boil the liquid till it meets your requirement, a light golden colour, a medium or a rich brown. Beyond this, if you are not careful the caramel will burn and will be rendered inedible. Pour out the caramel immediately into a container. Protect your hands as the liquid will be very hot. Coat the sides of the container with the caramel. A good idea is to place the container in a larger pan of cold water to arrest further cooking.

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SOME DISHES THAT USE

CARAMEL

You could try making caramel sauce. Melt some castor sugar in a heavy pan without adding water and heat gently for about 15 minutes till it becomes amber red. Add ¾ cup water and turn the heat on to high and boil for a few minutes. You get a beautiful amber red caramel liquid which you could use to pour over puddings. I have an ancient 1920s recipe for caramel pudding which I will share with you

CARAMEL PUDDING

• Sugar ¼ cup • 2 tbsp Cornflour • 2 cups milk • ½ tsp vanilla essence • 1 egg beaten • 1 cup whipped cream • Pinch of salt • ¼ cup hot water Melt half the sugar in a pan and boil gently to a golden brown. Add ¼ cup hot water, and boil till the syrup thickens, and while it does, boil the milk. Pour the syrup into the hot milk and add all the other ingredients except vanilla essence and cream. Stir on slow heat till it thickens then pour into a shallow dish to cool. When cool, add the essence and fold the whipped cream through and serve. This makes four servings.

What is Bombay Duck?

Originally, fish about the size of herrings were caught in large quantities off the West coast of India more so in Bombay (present day Mumbai). The Anglicised name Bombay Duck was probably due to the fact that the fish skimmed the surface of the water rather than swim below in the water. The fish is cut open and cleaned, head and tail removed and salted. It is dried in the sun till it becomes crisp. It can be stored in tins and preserved for a length of time. To cook the dry fish, it is deep fried or a gravy made with it, popularly known as karuvadu kozhambu among the Tamils and is considered a delicacy when made with mochakottai, a kind of beans.

We have seen kalchattis (stoneware) in the market. How should they be used?

These were popular in the old days and with the introduction of steel vessels it went out of vogue. Thanks to a revival by Crafts Council of India, a craft NGO it has entered the market again. It needs to be seasoned by pouring the water with which rice has been cooked, and the process repeated for two or three days continuously. After this it can even be kept on low heat, but I wouldn’t risk it since its heavy and cracks easily. I make curds in the kalchatti and they make excellent tableware.

What is an ice cream cake?

It is a cake, usually a sponge cake, layered with different flavours of ice cream, topped with whipped cream and decorated with crystallised fruit or fruit in syrup. It is a sinful cake packed with calories, but delicious and hard to resist!

PANEER SOUFFLE Here is a different way to use paneer other than the usual palak paneer or paneer mutter. • 3 eggs separated • 1 medium-sized onion chopped fine • 4 cups crumbled paneer • 2 finely chopped green chillies • 1 tbsp oil • Salt to taste Heat the oil and sauté the onion and green chillies. Cool and add the beaten egg yolks, paneer and salt, and mix well. Beat the egg whites to stiff peaks and fold into the mixture and pour into a prepared soufflé dish. Pour cream over the soufflé before serving. À LA CARTE • MARCH 2013 • 31

Restaurant Rounding

Dessert Safari Dessert Safari truly offers you a pleasure garden with its one of a kind concept of a dessert buffet. What: Dessert Safari Where: 107 Eldams Road, Teynampet

Dessert Safari, aptly named to describe the sweet joyride it offers customers, provides a full three-course ‘dessert meal.’ From exotic frost strawberry soup and tuna vol-au-vants, there are dessert soups, salads, vegetarian and nonvegetarian main dishes and beverages to satiate the hungriest sweet tooth.

The Place

The demure white and grey interiors of Dessert Safari go against the colourful popsicle decor of an ice cream parlour. Here, the fun and frolic of a typical dessert hangout is more polished with a touch of fine dining — sparkling knives and forks, giant glass goblets for water and round tables with plush grey chairs. “I did not want this to be a couple hangout so that is why we chose a decor that is more homely and suits family dining,” says Vineet, founder, Dessert Safari. The ground floor glitters with hanging decorations and wreaths. The Dessert Safari logo — a golden star with an elongated tip, shines ubiquitously on doors, chairs and displays. If you’re looking for a quiet private dinner, you might prefer the first floor which is nestled in white and even has a small inner balcony equipped for live music.

Dessert Meals

Watermelon juice with a punch of ginger and mint is served as a refreshing welcome drink. The first course dessert appetizer was a bowl of hot ganache soup 32 • À LA CARTE •MARCH 2013

Last but not the least, the meal was polished off with small beaker of hot Belgium chocolate. This chocolate drink was again too sweet although the texture was creamy and warm.

Sweet nothings

made out of a kind of chocolate called ‘ganache.’ Although the chocolate drink was a tad too sweet, the second course was a treat for the taste buds. The main dish was a delicious vegetable casseralla with a string of crispy onion rings. The casseralla oozed with a steaming Italianseasoned stuffing that melted in the mouth. The treat was followed by a soft and spongy Tiramisu served in a conical glass. The alternating layers of whipped egg yolk and cheese with a lingering flavour of coffee were a delight. Last but not the least, the meal was polished off with small beaker of hot Belgium chocolate. This chocolate drink was again too sweet although the texture was creamy and warm.

A quick run-through of the various desserts on display told us that the Litchi Parfait pastry was a current favourite while other exotic must-trys were the Mango mascarpone Pannacotta, the Espresso Chocolate Crème Brulee as well as the Kerala-based Vatallapam. We tried the fruit tart which was a small ensemble of pieces of kiwi, apple, strawberry and orange heaped on a cup-sized tart. The burst of fruit flavours in your mouth that leave a choco-tinged tanginess in your palette. Pastries can also be made without egg on request. The Verdict

Although on the expensive side, this is a place to watch out for, given its exotic dessert buffet concept. It also has the perfect ambience to go with an informal gathering of friends and family. The variety of desserts is overwhelming and this is also the place if you are into food experiments and fusion. À LA CARTE • MARCH 2013 • 33

Restaurant Rounding

Made in China

What: Aromas of China Where: 15, Khader Nawaz Khan Road,

Nungambakkam, Chennai The name does justice to the restaurant. The Aromas of China is one delightful experience on all the five senses. Its extraordinary taste, sweet and sour aromas, coloured representation and scrumptious textures work up a feast to one’s body, mind and soul.

Inside

Of all the restaurants that fall under the Indo-Chinese cuisine and the authentic Chinese, Aromas of China is forever debatable and cannot be categorised based on its exemplary taste. 34 • À LA CARTE •MARCH 2013

Walking in, we found the place to be a crossover between a typical Chinese noodle palace and mountain monastery. Giant Buddhist statues in meditative poses create the appearance of a peaceful place. The soft orange lights from Chinese character lamp shades remind one of an older China and the good times. The seating is comfortable enough to make one drown in inner peace. The ambience is set and seems perfect except for the television sets plastered on the wall.

Hot pots

Although Aromas of China follows a standard menu in all the cities, there are few variants in the way they are prepared. The innovation mostly stands out in the freshness of ingredients and experimentation with flavours. The starters were a treat in itself. American Corn Chilli Pepper and the Shitake Mushroom Konji are bits from heaven for the vegetarians. The mushrooms were crunchy outside with sweet flavors inside and the corn’s original flavour stood out amazingly. The Chinese tea was as always refreshing to have. The main course that followed was truly scrumptious. For vegetarians, the Garden Fresh Broccoli and Exotic Vegetables in Chinese Parsley Sauce is a good choice. The greens were stirred in with spices and garlic to give an extraordinary taste to otherwise bland greens. The Stir Fried Spinach would make even Popeye wild with delight! We had the Chicken Fried Rice and the Hakka Noodles for main course. The rice and noodles were more Indo-Chinese than Chinese. Though the rice and noodles were average and nothing out of the blue the sides were show stoppers. The Lobster with Butter Garlic was a meal fit for a kings; the seafood aroma filled in every bite with the fresh taste of the ocean. The butter smoothened the strong taste of garlic and the lobster was one luxurious bite. The Fried Red Snapper and the Jumbo

The Lobster with Butter Garlic was a meal fit for a kings; the seafood aroma filled in every bite with the fresh taste of the ocean. The butter smoothened the strong taste of garlic and the lobster was one luxurious bite. Prawns were to die for. All the seafood items were fresh and the ingredients left a lingering taste. The red snapper was a bit dull though as the flavours of other spices hadn’t seeped in. The Diced Chicken in Black Pepper sauce was soft and spongy unlike any chicken ever had. The chicken melted with every bite filling your mouth with the savoury taste of good gravy.

Of Cookies & Fortunes

Aromas of China does not have an elaborate section for dessert. The sweet delicacies were limited and we had to settle for the Almond Flaked Darsaan with Ice cream. The almond fritters were cooked just right and the ice cream was smooth as silk. The Verdict

Whether you like Chinese or IndoChinese, Aromas of China is definitely a dream come true. The price is nothing out of ordinary and the service is sure to make you keep coming back for more. À LA CARTE • MARCH 2013 • 35

So Gorgeous

Egg THE

CHRONICLES Eggs are known as a rich source of protein but the benefits this humble food has on skin and hair are various

The Chinese began using eggs to make nail polish as early as 3000 BC, and Englishwomen in 1300 AD used egg whites on their skin to create that ‘English Rose’ look. Eggs also contain amino acids which reduce skin irritation and is a great remedy for oily skin. As a conditioner for your hair, eggs help in strengthening your hair and giving you that gorgeous, glossy look.

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EGG HAIR MASK • 3 Egg yolks • 1 tsp Olive oil/Baby oil • Water

'EGGS' TRAORDINARY Even before Humpty Dumpty sat on the wall, eggs have been the go to food for health, especially as a source of proteins. The protein in eggs — albumen has a beneficial effect on your skin and has been recommended as a temporary face-lift solution. All you have to do is simply whip an egg white until it’s foamy and apply it under your eyes to get rid of wrinkles, eye-bags creating an instant eye-lift. This is because albumen creates a temporary tightness in your skin, making you feel younger and your skin firmer. Since it also tightens pores, egg whites can help in treating acne.

Whisk the egg yolk and add one teaspoon of olive oil or baby oil and keep whisking. Once the consistency is frothy, add a little water to the mixture. Apply it on your hair and make sure you coat it from root to tip. Leave it on until it dries and wash away the mask. You can also add an egg white to your usual shampoo to get the gloss treatment every time.

EGG FACE MASK • 1 egg • 1 tsp Olive oil • 1 tsp honey

Mix the egg white with one teaspoon each of honey and olive oil. Apply it on your face and wash it off with tepid water after it dries. The egg tightens your pores while the honey and the olive oil help in moisturisation. Alternatively, as a quick-fix solution, you could beat an egg white until it’s foamy and use it as a face mask for instant tightening of the skin.

SCALP MOISTURISER • Egg white • 1 tsp honey • ½ tsp almond oil • 1 tbsp yoghurt

Blend the honey, yoghurt, almond oil and egg white until the mixture is frothy. Apply it to your hair,again from root to tip. Wash it off after half an hour. Eggs restore the oil balance in your scalp and help in continuously conditioning your hair. À LA CARTE • MARCH 2013 • 37

Gourmet Safari

Goa GO

The party capital of India is quite the destination for every foodie.

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Goa is the epicentre of all things fun. From cute little beach shacks, bakeries, cafes, wild parties, flea markets to some of the most exotic food in North, South and Old Goa, you could very well be spoilt for choice. It is a well known fact that the Goans are emotional about their drink, siesta time and their tangy food. During the carnival months — read December to January, Goa is abuzz with activities, festivals and has some great food. This place easily makes for an unforgettable Goan vacation experience. All this instantly sets you into Goan mood (if you aren’t already in one).

À LA CARTE • MARCH 2013 • 39

There are a multitude of restaurants spread across all over Goa. From a simple Goan fish curry- rice, heavy Punjabi cuisines, spicy Manglorean delicacies, unlimited Gujarati Thalis to the common Udipi food, almost everything is readily available in this paradise city. Even the street-food delights like panipuri, bhel, pav bhaji, omlette pav, puri-bhaji, and sugarcane juice is readily available in this wonder state. Also believe it or not, they also serve the staple diet for many a travellers, i.e Maggi on the beach! Besides there are scores of eateries serving German, Thai, Continental, Mexican, Lebanese, Italian, Chinese and even health foods. All this is because a sea of foreigners,

localities and Indians flock the city for vacations or fun times throughout the year. Just hop on to your bike, scooter or car and paint the town red trying out a plethora of options. The best options in Goa for any traveller would be to park themselves on the beach shacks; simply day dream or watch the sun set and savour a sumptuous meal with a mug of chilled beer and energetic music.

Fiery Attractions

Goa is also famous for its Feni, cashewnuts, spicy, tangy seafood, coconut milk. Rice and spices are the mainstay of Goan cuisine. The main food items that every Goan enjoys and a visit to the place is incomplete without trying a few of these namely, Sorpotel — a spicy pork meat preparation, Ambotik, a sour curry made with fish or meat, Vindaloo, a Portuguese preparation with garlic and wine marinade, Sol Kadi, had cold, it’s a spicy and sour coconut and kokum fruit concoction. It acts as an appetizer or even curry. Xacuti is a Goan curry is made with chicken or beef in it prepared with roasted grated coconut and sprinkled with abundant spices, and Cafrial, is a dry chicken preparation is made with chilies, garlic and ginger marinade.Goan Fried Fish is a primarily Pomfret fish fried with tons of spices and Goan Curry is a super spicy and sour combo of Prawn or Fish curry. It is enjoyed with steamed rice. Bebinca is a fine preparation made from layers of coconut pancakes. 40 • À LA CARTE •MARCH 2013

From Top: Goan Prawn Curry; Goan Fish Fry; Xacuti; Bebinca

Food Fare Brittos This food haven with the most romantic and European open cafélike cozy ambience nestled along the Baga beach, serves the best food in the whole of Baga beach area which is sprinkled with numerous shacks and restaurants. From their sumptuous Pork Vindaloo, Prawn Curry, Chicken Xacuti, Fish Caldeen, and Crab Curry to the famous Butter-Garlic Prawns, this restaurant is a must-try for all the foodies in town. One visit to this lively place and you’d know why it’s a hit with the enthusiastic breakfasters, laid back brunch lovers and comfortable late-lunch eaters alike. Perfect ambience (soft candle-lit place) to take along friends, family or your better half complete with pulsating music or finger licking food, sums up this food station.

Infantaria This is a tiny eatery on the BagaCalangute road with some of the most value for money meals. A popular food place for its breakfast, you can dig into its Kahlua Mousse Cake, Strawberry and Blueberry Doughnuts and the Chocolate Walnut Date Tart, besides the famed Crab Xacuti, to know what good food in Goa is all about. For those who get drowsy after a hearty meal and drink, you could just walk into the nearby beach to get yourself out of the great rendition of the Goan specialties. Curlies This beach shack on Anjuna beach is a casual, laid-back place to enjoy the sight of the blue sea with beer, especially during the sunset hours. It’s a favourite for most party lovers around the Anjuna beach area. This place is a haven for all food lovers, as it serves the most splendid pasta, pizza, sea food, Chinese, Indian and continental alike. So much so, that their non-alcoholic beverages are a sheer delightful experience and you cannot stop at one!

À LA CARTE • MARCH 2013 • 41

Tito’s Courtyard This is right next to the Tito’s discotheque and gives the view of the beach in all its beauty. A brilliant open air seating ambience, foot tapping music, dancers, fire throwers, and this place is a must-visit for all fine diners. The cocktails are worth writing home about, which go famously with their masala grilled fish and pizza. There fish and prawns starters are most appetizing. The crowd visiting this place is mostly young so towards the evening this place has an electrifying ambience. Left to Right: Crustacean Fry; Grilled Fish; Martin's Corner

Crazy Crabs Once you get here, you get to sample platter-full of the most delectable seafood to appease your palate and soothe your growly hunger pangs. Serving traditional Goan sea food cuisine, as you wine and dine be prepared to seduce your taste buds to a culinary treat. You could order for the catch of the day, traditional Recheado, Masala-Butter-Garlic Rawa Golden Fry, Shark Ambotik, Prawn Curry Rice, Kebabs, Crustacean Masala or fry — the list is endless. Indulge yourselves at this place, surrender yourselves to the Crazy Crabs experts and they’d ensure it’s a meal to remember and reminisce.

Martin’s Corner This place is a paradise of authentic and interesting Goan fare. With great homely décor, this place is a family run business, complete with great service and dishes out an array of Goan gourmet delights. Their Fish Cafrial, Pork Vindaloo, Egg Fried Rice, Calamari Butter Fry, Seafood platter, Prawn Curries and Cheese Naan are the outstanding varieties here. This place is highly recommended for its fun Karaoke nights as well besides the noteworthy caricatures painted on the wall depicting Goan culture. This food castle should be visited during weekdays, as weekends can be awfully crowded and especially busy during the dinner hours. Well, having been a hit with the likes of Sachin Tendulkar (his favourite here being King Crab Lobster Piri Piri), Brett Lee and the whole of the glam industry which visits Goa during the year end, this place has many celeb loyalists visiting them time and again. Make sure on each of your visits here, you sample their Indian, Continental, Chinese and Seafood special. 42 • À LA CARTE •MARCH 2013

Dessert Days The Cake Shop This quaint little place in Panaji gets you completely deserted, pun intended. With a huge variety of sinful deserts, you can either sit and gorge on those wonderfully rich and creamy deserts or even pack them away for your long journey around town. Dig into their offerings like the Apple Pie, Black Forest Pastry, Cream Rolls, Eclairs, Brownies, Blueberry Cheesecake, Cold Coffee with a Twist and you are sure to crave for more. German Bakery One of the biggest bakeries in town, it is way inside the streets of Anjuna beach road. But a visit to this place is so worth it, because of its delicious baked goods, organic health food, vibrant décor and a pleasant atmosphere. It’s a great way to spend a nice slow day in Goa, complete with some of the best chilled out and ambient music in tow. People travel from across the city and beyond to get the best of bakery products from this reputed food place. Open for breakfast, lunch and dinner, it serves Italian, Indian, German cakes, pastries, breads, pancakes, smoothies galore. They do not serve meat, alcohol or any unnatural products such as soft drinks. On special days there are live entertainers, or you could even enjoy a massage at the reiki centre there. All of this would surely make you want to come back! Apple Pie; Assorted Muffins

Cremeux This one is for the absolute sweet toothed people who love gourmet desserts and bakes. You can hope to gorge on some well-crafted goodies and this place attracts customers in huge numbers with their fine repertoire of cakes, pastries, breads, sweets, sandwiches, patties, cookies, tea cakes, croissants, muffins and samosas, all of it with a fancy touch. Their specialities include the Chocolate Mousse, Lemon Tarts, Cheesecakes, Cinnamon Buns and Danish pastries. Needless to say, this is one of the better cake shops around and definitely worth a visit for their sheer variety and fine prices. This place is also known for its plentiful of signature innovations. Simonia’s Here’s to sweet resistance, you cannot perhaps stop at one. This place at Mapusa is very popular for its authentic Goan sweets and bakery. This café houses old traditional sweets which perhaps cannot be found in eateries around. The highlight of the place is that it sells some of the best quality cakes with fresh cream, butter icing in Black Plum Cake, fruit or date and walnut cake, biscuits and cookies, all this is available in glass jars of the tea shop perhaps the same way as it was back in the 1970s. Their yummiest patties, sandwiches, pizzas, burger, chilled fruit juices and milk shakes at varied sections make you spoilt for choice. They even serve customised desserts if you order in advance, Christmas time is especially crowded with advance bookings for their goodies.

À LA CARTE • MARCH 2013 • 43

Celeb Foodie

My mom’s cooking is the best! It cannot get better than that anywhere else in the world!

SNEHA

Sneha is one of Tamil Cinema’s leading actresses during 2000’s with several hits to her name. She has won accolades for her performances in ‘Virumbugiren’, ‘Aanandham’, ‘Punnagai Desam’ and later for ‘Pirivom Santhippom’. She has acted in a variety of genres and is known for her contemporary roles. She has acted in more than 50 films in four languages.

Cuisines I love

I like Indian and Chinese. I love the Indian food my mom makes, be it vegetarian or not. I like Mainland China’s food because I cannot have authentic Chinese food as such. I prefer it to be Indo-Chinese. I like Italian too but the authentic one, not Indo-Italian. One bad food experience

Almost every flight experience is a bad one. When you travel long distances especially, flight food is really bad! Whenever I travel it is hard to keep up the diet because you are not sure of what is available and not so most travel experiences turn bad because of the same. Childhood was like

I love mom’s chicken dishes. The food that I was accustomed to growing up was my mom’s rasam and Chicken 44 • À LA CARTE •MARCH 2013

combo. Every time I am home after a tired shoot or I am travelling and coming back home, the first thing I look forward to is my mom’s rasam and chicken. I still miss it when I am not home. Food you crave

I love sweets! I don’t go easy on them. I love chocolate pastries and I crave desserts mostly. I am not a fan of ice creams but I love cakes and mostly chocolate ones. Your travel bag contains

I carry a lot of chocolates and biscuits. My fitness regime

I am usually on and off on diets. I don’t maintain just one number all the time, there might be few plus and minuses here and there. Mostly, when I am on a diet I avoid white rice. Even if it’s unavoidable, I don’t have rice at night.

À LA CARTE • MARCH 2013 • 45

Expert on the Block

Grand Chola’s

Commander-in-Chief It takes a lot to put together an eco friendly hotel the size of a palace in the heart of the city. It takes even more so to capture the hearts of Chennaites and the culinary scene at that. ITC’s Grand Chola’s Executive Chef, Ajit Bangera speaks to Chandini K about his strategy on creating a first impression and the evolution of Madras’s fine curry flavors.

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Tell us a bit about yourself?

I like fresh food; fresh flavors and fresh ingredients. I like bringing out the freshness in all the dishes I make. Freshness is what drives my heart mostly.

I was born in Bombay and I am a Mangalorean by origin. I have a degree in Hotel Management, Catering Technology and Applied Nutrition brings a dynamic & powerful perspective to food and contemporary cooking. I am open minded and sensitive to cultural diversity, and I have worked in Melbourne, Shanghai, Kathmandu, India and luxury liners sailing out of the US. With over 30 years of culinary experience, I began my career with the Taj Group of Hotels and Resorts and since then have worked with Welcom Group Banjara, Hotel Kathmandu, Park Sheraton, ITC Hotels, Radisson President Hotel, The Rydges Group of Hotels, Victorian Hospitality Management Services, Spotless Services, Compass Group Eurest Australia and Carnival Cruise Lines. I was awarded the 5 star rating awards for excellence for two consecutive years in 2003 and 2004. The ITC Hotels presented me with the Outstanding Service Award for three consecutive years. How did you get into the food industry?

I started out very young. When I was in school, my mother studied in a catering college. Whenever she returned home after college we used to talk about food and cooking. That sparked my interest and I decided hospitality was where I wanted to be. How has the journey been so far?

Working in Taj taught me a lot. With good mentors, it was a good experience. Welcom Group taught me a lot about Indian food and I was able to gain deeper knowledge about our cuisines. Moving to Australia was a big turning point. It changed my style of cooking and I was able to evolve in the 20 years that I was staying there. Australia is known for its fresh and vast list of ingredients. As we can see everyone enjoys MasterChef, but I actually had the experience of cooking there which was simply amazing. Australia had a big impact on my style of cooking. What is your signature cooking style?

I like fresh food; fresh flavors and fresh ingredients. I like bringing out the freshness in all the dishes I make. Freshness is what drives À LA CARTE • MARCH 2013 • 47

my heart mostly. I don’t have a style as such — I am used to various cooking styles like slow cooking, contemporary style and so on. What mostly inspires me is freshness. Simplicity should also be top priority. Which cuisine are you most comfortable cooking?

I am most comfortable with good food. My cooking is very spontaneous and instinctive. When I walk into the kitchen, I basically cook what’s on my mind right then. When I am there I am inspired by the surroundings and the situation and at that point of time I cook what I think I should. How much are you willing to experiment when it comes to food?

Experimenting regularly is the only way to go with food. It will become too monotonous otherwise. Several ideas are put in and our minds ever changing, so food should be treated that way too. Every hotel that I go to, I find something different because the people who create it are different. How did you end up in Chennai?

I came back to India from Australia about two years ago. ITC immediately called and gave me this opportunity. My wife also wanted me to come back to India so we landed here. I also like Chennai for the fresh vegetables and spices found here. 48 • À LA CARTE •MARCH 2013

Chennai's food scene

The Chennai’s food scene looks extraordinary to me. I have worked in Chennai a few years ago and the Chennai I am looking at today seems quite different. There are wide range of cuisines here, developed in just a few years. There is Japanese, Korean, Lebanese, European and more. I think this is so because Chennai people are willing to change and experiment.

Menu for Chennai ITC Grand Chola I think Chennai just wants good food — we have several cuisine oriented restaurants like South Indian, North Indian, and International, Asian, Italian and more. Since people like the food we can see more come in everyday regardless of the cuisine. These restaurants were conceptualized in the time span of 2 years. A lot of research has gone into the same. Some of the menu items are dishes that have never been found before. One of the dishes that have been created especially for Chennaites is the ‘Madras Fried Chicken’. We also have the Chocolate Sampler with different kinds of chocolate for dessert lovers. ITC is all about cooking from heart so I would recommend everyone to try us once.

Kitchen Fringes

Summer Time

The blistering heat of summer can be offset with the best way to party — with a barbecue. But first, you'll need these kitchen accessories.

Tongs Spatula

Fork Rotisserie Motor

Stainless Steel Spatula

Pan

Electric Grill

Mini Grill Gas Grill

À LA CARTE • MARCH 2013 • 49

Listings

Info at your fingertips

Traditional Apple Pie

Roast Beef with Honey Glaze

Desserts, Bakers & Ice Cream

Continental

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 •MARCH 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 • MARCH 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 •MARCH 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 • MARCH 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 •MARCH 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

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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 • MARCH 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 •MARCH 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 • MARCH 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 •MARCH 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 • MARCH 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 •MARCH 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 • MARCH 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 •MARCH 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

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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 • MARCH 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 •MARCH 2013

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