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JULY
CONTENTS
À la Carte
THE COMPLETE FOOD MAGAZINE
What’s in
THIS ISSUE 12 Tea Time Treats
Home cook, Linu Paul’s solution to tea time cravings
20 Fresh & Honest
Thai delicacies from Hip Asia, Vivanta by Taj
38 Fair on Air
Top reality cookery shows that have made waves among people
2 • À LA CARTE • JULY 2012
NUTRITION NIBBLES 8 Plump and Perfect
Universal and irreplaceable, tomatoes are also nourishing
Whip up your favourite tea-time treats with home chef Linu Paul Elayappam page 14
Discover the versatileTomato page 8
This culinary wizard answers all your queries on food and cooking. Now say goodbye to kitchen angst!
28 Ask Dharini
This nutrition expert solves all the diet and nutrition riddles which have been hogging your mind. Embrace them for a healthier living
CHOP TALK 30 Redefining
Ecstasy
Pastry Chef Mikael Besse on his love for desserts, Indian cuisine and more
Managing Director Sujit Kumar
RESTAURANT ROUNDING 32 Mild &
Editor-in-Chief Bina Sujit
A culinary anecdote on 5 Senses’ buffet lunch
Features Writers Anitha Ramachandran Anjali Alappat
Mediterranean
IN THE KNOW 18 Ask Sabita
À la Carte
STREET SMART 48 Jannal Kadai Mylapore’s alcove of bodacious bajjis and bondas
CELEB FOODIE 36 Priya Anand
Actor Priya Anand talks about her journey as an epicurean
GOURMET SAFARI 42 Guten Appetit!
Sojourn in the German milieu of hearty fare
Find out more about this fruit stew-Kompott page 44
Associate Features Editor Vijetha Rangabashyam
Design Team Rifah Aiysha Francis Augustine Anto M Vijay Columnists Sabita Radhakrishna Dharini Krishnan Marketing Chennai Gurubaran Paneer Selvam Daniel Benjamin Mohitha Kalingarayar Mumbai Kiran N. Murthy Frino Paul For advertising contact Options Media Pvt Ltd 3, Ritechoice VaralakshmiApts. 15/4, H.D. Raja Street, Alwarpet, Chennai- 18. +91 44 24352581/ 42112582/45000010 sales@optionsmedia.co.in
Unsolicited material may not be returned. The opinions of writers are theirs, not ours. We are not responsible for incorrect listings and information. While we do all we can to ensure correctness, readers are advised to re-check with establishments. No part of this publication should be reproduced without our written permission. The different trademarks published in this issue belong to their respective owners.
4 • À LA CARTE • JULY 2012
Out & About
Mark your dates
The best of Chennai this month. If it’s out there, we’ll find it...
Stars and Stripes
Where: 601 and Leather Bar, The Park
The 4th of July is world famous for being the day America achieved it's independence. The Park celebrates the sentiment behind the American holiday with a great American street food festival, that will begin on the 4th of July and end on the 14th of the same month. The festival will include great packages like 1 main course (veg/nonveg) and a draught beer at Rs. 599 and 1 main course (veg/non-veg) and a pitcher of draught beer at Rs. 999. You can avail of this offer between 3pm and 11pm. For more information call 04442676000
Midnight Cravings
Where: Main Street by Residency Towers
If you've got a touch of insomnia or perhaps just craving a good midnight snack, Main Street at Residency Towers has the solution to your hunger pangs – an all new, all night feast that will tame your tummy and leaves you satisfied and ready for bed! The offer is available nightlong on fridays and saturdays. For more information call 04428156363
Something New
Where: Paprika by Courtyard by Marriott
The all day restaurant at Courtyard by Mariott, Paprika, is introducing their all-new menu. With a great new line up of soups, salads, starters, sandwiches and burgers, as well as risottos, pastas, wraps and other Indian and Asian dishes – this is definitely one menu change you don't want to miss. From the malaysian Nasi Goreng to the Kashmiri Jhinga dum Nisha, there is something for everyone. For more information call 04466764000 6 • À LA CARTE • JULY 2012
Yellow fever
Where: The Kitchen by RainTree, Anna Salai
It's mango season and the Kitchen at RainTree Anna Salai has the perfect way to celebrate everybody's favorite fruit with a menu consisting of purely mango-centric foods! Indulge your senses with a completely mango based meal – from soups and salads to sandwiches and other main courses. Desi mango lassi, Mango gazpacho with pickled shrimp, roasted chicken sandwich, mango pomegranate guacamole and raw mango flavoured yellow dal tadka with rice are some examples of the dishes on offer. The meal is priced at Rs. 700 per head. For more information call 04428309999
Nutrition Nibbles
Plump & Perfect From Central America to vegetable patches world over, juicy, succulent and an eternal favorite – learn more about tomatoes and why exactly they’re good for us! By Anjali Alappat
8 • À LA CARTE • JULY 2012
Lycopersicon esculentumor just plain ‘tomatoes’ as we like to call them, are extremely popular. The first people to cultivate tomatoes were the Mayans, centuries before the Spaniards introduced tomatoes to the rest of the world. Easy to grow and harvest, tomatoes are extremely versatile and are used in almost every kind of cooking. From Mediterranean food to the more spice heavy delicacies of our own country, tomatoes are universally beloved. The fact that they can be grown all year round is another perk of this exotic vegetable-like fruit.
Keeping off the Calories
For every 100 gm of tomatoes that you consume, your calorie intake remains quite minimal with a measly 18 calories. With a low fat percentage and a zero cholesterol level, tomatoes are the perfect food for dieters. Further plus points are the abundance of antioxidants, dietary fiber, minerals, and vitamins. They’re usually recommended for those who are part of weight reduction programs and for people who want to control their cholesterol levels.
Keeping Your Body Safe
Rich in Vitamin C, tomatoes have been scientifically proven to provide up to 21% of the antioxidants required for the body daily (with every 100 gm consumed).
Studies have shown that consuming tomatoes is a good way to aid the body in its fight against infectious diseases and harmful free radicals. Tomatoes help increase the resistance of the body to infection. They contain moderate amounts of many vital B-complex vitamins such as folates, thiamin, niacin, riboflavin as well some essential minerals like iron, calcium, manganese and other trace elements. À LA CARTE • JULY 2012 • 9
Taking Care of Your Skin
Tomatoes also contain Lycopene. This is a unique phytochemical and flavonoid antioxidant. The red tomatoes are especially rich in this particular type of antioxidant. Along with carotenoids, these components have the ability to protect the body from oxygen free radicals, which may be harmful to the body. According to various studies, Lycopene has been proven to prevent the damage that occurs to the skin from UV-rays.
For the Heart and Eyes
Niacin, a component found in tomatoes, is well known for its ability to bring down the high levels of cholesterol. In addition to Niacin, dietary fiber also does its part in lowering the amount of cholesterol in the body. It also keeps the blood sugar level down. Tomatoes are also rich in B6, potassium and folates. These work as agents to convert the homocysteine present in the body into harmless molecules. If Homocysteine exists in high levels, there is an increased risk of the body succumbing to a heart attack or a stroke.
Lycopene is actually more available to the body when tomatoes are cooked, so cooked or canned tomatoes are just as nutritious for you as raw ones.
10 • À LA CARTE • JULY 2012
Stuffed Tomatoes
Here is a quick and simple recipe using tomatoes – the perfect do-ityourself side dish INGREDIENTS
Tomatoes - 4 (halved horizontally) Parmesan cheese - ¼ cup (freshly grated) Oregano - 1 tsp (chopped) Salt - ¼ tsp Pepper - to taste (ground) Extra-virgin olive oil - 4 tsp PREPARATION
First, preheat the oven in preparation for the tomatoes, by adjusting it to around 230 Celsius. Allow the oven to heat for five minutes. Next, place the tomatoes on a baking sheet. Top them off with the grated parmesan, oregano, salt and pepper. Drizzle a light sprinkling of oil over the concoction and then bake for around 15 minutes, until the tomatoes are tender. Then remove from the oven and serve hot.
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5
mouth-watering TEA TIME TREATS
There is nothing like some crispy fritters or a sumptuous frankie to go along with your tea, is there? Home chef Linu Paul whips up some tasty tea time snacks which are less time consuming, easy to make but delicious nevertheless.
Photography Tonia Peters 12 • À LA CARTE • JULY 2012
SOYA CUTLETS 1 cup soya granules 1 cup mashed potato 2 large onions (finely chopped) 1 tsp ginger-garlic paste 1 cup green chilies (finely chopped) ¼ tsp mustard seeds ¼ tsp turmeric powder ½ tsp coriander powder ½ tsp pepper powder 1 tsp garam masala 1 cup bread crumbs 1 egg (beaten) Oil for deep frying Small bunch of coriander leaves (chopped) Salt to taste
1. Soak the soya granules for 30 minutes. Drain
and squeeze the excess water. Mince these granules finely. Once again, squeeze out the excess water. Keep it aside. 2. Heat 2-3 tbsp cooking oil in a wok. Allow the mustard seeds to splutter. 3. Add the chopped onions, green chillies, gingergarlic paste and sauté till the mixture turns brown. 4. Add all the spices along with salt and coriander leaves. Sauté in low flame for a few minutes. 5. Addthe minced soya and sauté for a few minutes. Now, add the mashed potato and mix well before removing from flame. Allow it to cool. 6. Shape the mixture into cutlet patties. Dip each cutlet intothe beaten egg mixture and roll it over bread crumbs. 7. Heat oil in a kadai and deep fry the cutlets till crisp and brown. Serve hot with ketchup or mint chutney.
À LA CARTE • JULY 2012 • 13
ELAYAPPAM
1 cup rice flour (fine) 1 cup water 1 tsp oil 2 cups coconut (grated) ½ cup molasses/jaggery (finely grated) Plantain leaves (cut into 10cm x 10cm sections)
14 • À LA CARTE • JULY 2012
1. Boil water in a kadai along with salt and oil.
Remove the kadai from flame. 2. Pour the boiling water gradually into the rice flour,
stirring with a spoon continuously so that no lumps are formed. 3. Knead till the dough becomes soft. Divide the dough into equal portions and keep it aside. 4. To prepare the filling, mix grated coconut and the molasses together. 5. On a piece of clean plantain leaf, place the rice dough in the form of a ball.Flatten and spread it evenly in a circular shape with fingers. Now place a little of the filling over one half of the dough. Fold over the other half with the plantain leaf. Press and seal the edges. Repeat this process till the dough and filling are over. 6. Steam these elayappams for 10-15 minutes until done.
BANANA FRITTERS 4 ripe bananas ¾ cup flour/maida ¼ cup rice flour 2 tsp sugar ½ - ¼ cup water Oil to fry
1. Peel each banana and cut it into three
pieces, lengthwise. 2. Mix the maida, sugar and rice flour in water and
make a thick batter. 3. Heat oil in a kadai. Marinate the banana slices in
the batter and deep fry till crisp and golden brown. 4. Serve hot with tea.
À LA CARTE • JULY 2012 • 15
BEEF SUB
½ kg minced beef (cooked) 2 potatoes (boiled and mashed) 1 big onion (chopped) ½ tbsp Ginger (chopped) 2 Green chillies (chopped) 4-5 Curry leaves (chopped) 1 tsp pepper powder 2 tbsp oil 4 hot dog buns 4 lettuce leaves 1 onion (cut into rings) 1 tomato (cut into rings) Salt to taste
16 • À LA CARTE • JULY 2012
1. Heat oil in a pan and sauté the chopped
onionsuntil it turns translucent. 2. Add ginger, green chillies and curry leaves in a
kadai and sauté for a couple of minutes. 3. Add pepper powder and salt to the mixture and
toss well. Remove the kadai from flame. 4. Add the mashed potatoes and cooked meat to
this and mix thoroughly. 5. Take a hot dog bun and slice it into two halves
horizontally. 6. Take a generous spoonful of the meat mixture
and spread it on the base of the bun. 7. Top this with a lettuce leaf, onion and
tomato rings. 8. Lastly, place the other portion of the bun on top.
Repeat this process with the rest of the buns.
CHICKEN FRANKIE 250 gm boneless chicken pieces 4 eggs 2 medium sized onions (chopped) 2 medium sized tomatoes (chopped) 4 tsp ginger garlic paste 2 tsp coriander powder ½ tsp turmeric powder 2 tsp red chili powder 2 tbsp coriander leaves (chopped) 2 tbsp lemon juice 2 medium sized onions (sliced) 8 tsp green chutney 2 tbsp oil Roti dough made from 2 cups of wheat flour Salt to taste
1. Heat some oil in a kadai and sauté the chopped
onions for two minutes. 2. Add the ginger garlic paste and chopped
tomatoes and sauté for another minute. 3. Add salt, coriander powder, turmeric powder
and red chili power and again sauté for a couple of minutes. 4. Add the chicken pieces and water and cook on low flame till the chicken is cooked. 5. Add coriander leaves and cook till dry. Add lemon juice, mix well and set aside. 6. Divide the dough into eight equal parts and roll out each part into a roti. 7. Toss them one at a time on a hot tawa. 8. Whisk the eggs well. Pour some of the egg mix over the roti and allow it to set. 9. Turn the roti and let the other side cook. 10. Place the egg side up on a serving plate. Arrange some of the chicken mixture on one end. Sprinkle some onions and a teaspoon of green chutney over the chicken. Roll the frankie and serve hot.
À LA CARTE • JULY 2012 • 17
In the Know
Ask Sabita
Sabita Radhakrishna is a well known food columnist and cookbook author. Our readers can find answers to all their cooking related queries here. Mail in your queries to sabitaalc@clubclass.in
What is breadfruit and how do I cook it?
Breadfruit grows on trees in Polynesia and India and was introduced to the West Indies. The skin is green, tough and rough textured, and it has to be removed. It has a huge seed inside and a whitish flesh. If you use it when it is not fully ripe (feels firm to the touch) you can chop the flesh and either bake or cook it through boiling or microwaving. You could use breadfruit in a stew. When it is overripe, remove the skin and seeds and mash the flesh along with two cloves of garlic, salt, pepper, juice of a lime and half a teaspoon of prepared mustard. If you would like to liquidize this, add finely chopped onions just before serving. To enhance the flavour, add a tablespoon of thick curd. This dip tastes delicious along with sticks of celery, radish, capsicum, cucumber and carrot. You could fry the pieces with masala just as you would with potatoes.
18 • À LA CARTE • JULY 2012
HOW DO YOU MAKE
GARAM MASALA AT HOME
Homemade garam masala is much better than commercially available powders. Here is a simple recipe 1 tsp ground cumin 1½ tsp ground coriander 1½ tsp ground cardamom 1½ tsp ground pepper 1 tsp ground cinnamon ½ tsp ground cloves ½ tsp ground nutmeg Broil each ingredient separately without burning. Cool and grind to powder.
How do you thicken a soup or gravy?
In the Indian context you thicken the gravy by adding ground coconut paste. Cream may be added to thicken gravy, curry or soup. A thick paste of butter and flour may be added and mixed till there is perfect assimilation. Most of us just blend maida and water and add to stews or soups. Some soups call for thick whipped curds to be added. Egg yolks also thicken a stew or casserole but the mixture should not boil, else it will curdle. How useful is preparing stock and storing it? What are its main uses?
A stock is a flavoured liquid base which is used for many dishes like soups, stews or even a braised dish. It adds flavor to any dish. White stock is made by placing the ingredients directly into the liquid, while brown stocks is prepared browning the ingredients in the cooking medium. Vegetable stock is prepared by boiling vegetables, peel, aromatic herbs for half an hour on low heat. Ideally, onions, carrots, beans, celery and fresh herbs are used for making the stock. Meat stock is made with bones, meat and vegetables. When you brown the meat, the sauce becomes brown too and stews made with this taste delicious. As a rule, stocks are never flavoured, even salt is not added.
Q
Why is it that I can never make a curry as well as my mother even though I follow her recipe to a T?
There are some finer points to making a curry which are never followed by most cooks. Never be in a hurry to make a curry! Throw in the spices only when the oil is hot, and when the aroma arises, add the onions and sauté it till it turns light brown or transparent as the recipe demands. Add the ginger-garlic paste and fry lightly and then add the chopped tomatoes. Allow the entire mixture to cook along with the spice powder so that the masala is pasty. The vegetables should also be sautéed before the water is added. Add the coconut paste in the end.
NEVER BE IN A HURRY TO MAKE A CURRY!
À LA CARTE • JULY 2012 • 19
Fresh &
Honest! RECIPES BY JAPANESE SPECIALTY CHEF, JUANCHO BAGALAWIS MIDAY HIP ASIA, VIVANTA BY TAJ
Photography Abhay Kumar 20 • À LA CARTE • JULY 2012
Think fresh flavours and Thai cuisine pops in your mind without a moment of hesitation. Thai dishes may seem simple but the ingredients that go into making them are complex – the emulsion of varied ingredients lends a sense of perfect balance in every one of the dishes. Japanese Specialty Chef Juancho Bagalawis Miday from Hip Asia, Vivanta by Taj creates simple Thai dishes which you can prepare at home.
À LA CARTE • JULY 2012 • 21
HED TUA KRATHIEM PRIK THAI
A CRISPY STARTER Crispy Mushrooms tossed with garlic and pepper sauce • 120 gm button mushrooms • 30 mg garlic (chopped) • 5 gm sugar • 5 ml soy sauce • 10 gm black pepper (crushed) • 10 gm coriander root paste • 30 gm corn flour • 200 ml oil • Salt to taste
PE PHAD SAMROT THE PERFECT SPICY APPETIZER Crispy lamb tossed in a spicy sauce of roasted chili paste • 120 gm boneless Lamb (shredded) • 3 gm kaffir lime leaves or wild lime leaves (chopped) • 200 ml oil • 15 gm garlic (chopped) • 5 gm red chili (blended) • 30 gm roast chili paste (find recipe below) • 15 gm tomato ketchup • 15 gm sugar • 30 gm corn flour • 15 ml oyster sauce • 10 gm spring onion batons
1. Clean and wash the
mushrooms. Sprinkle salt and marinate the mushrooms in corn flour batter. 2. Heat oil in a wok and fry the mushrooms till they turn crisp. Keep it aside. 3. In a separate wok, heat some oil and add the chopped garlic and sauté till it turns golden brown. 4. Now add coriander root paste and the crushed black pepper into the mixture.Sauté well and add sugar for seasoning. 5. Finally, add the fried mushrooms into the wok. Toss and serve hot. 22 • À LA CARTE • JULY 2012
1. Dust the shredded
lamb in corn flour batter, ensuring each lamb piece is separated from the other. 2. Heat oil in a wok and deep fry the marinated lamb till crisp and golden brown. 3. In a separate wok, heat some oil and add the chopped garlic and sauté till it turns golden brown. 4. Add the roast chili paste, chopped kaffir lime leaves, blended red chili, tomato ketchup and sauté well. 5. Add oyster sauce and season the sauce with salt and sugar. 6. Add the crispy fried
shredded lamb and toss it well. Add spring onions and serve hot.
ROAST CHILI PASTE 250 gm chili 250 gm garlic 250 gm onion 60 gm dry shrimp 60 gm fish sauce 125 gm jaggery 125 gm tamarind pulp 300 gm oil Deep fry the chili, garlic and onion in a kadai. When the mixture becomes cold, include the other ingredients. Make a fine paste out of it.
À LA CARTE • JULY 2012 • 23
TOM KHA KAI
Coconut milk soup flavored with Thai herbs • 30 gm boneless chicken leg (diced) • 5 gm thai ginger (julienne) • Bird eye chili or kantharimulagu – 5 gm • Fresh red chili – 10 gm (diced) • 20 gm lemon grass • 2 gm kaffir lime leaves or wild lime leaves (chopped) • 20 gm mushroom quarters • 5 ml lime juice • 15 ml fish sauce • 100 ml coconut cream • 150 ml thai ginger stock (find recipe below) • 10 gm roast chili paste
24 • À LA CARTE • JULY 2012
1. Boil the ginger stock
in a wok by adding chili, lemon grass, wild lime leaves and mushrooms. 2. Now, add the diced chicken pieces and allow it to boil till the chicken is cooked. 3. Add the roast chili paste and fish sauce along with the other ingredients. 4. Add the coconut cream and sauté it. Turn off the flame after bringing the mixture to the boil. Do not overboil it, else the coconut cream will split. 5. Finish with lime juice and serve hot.
THAI GINGER STOCK 100 gm thai ginger 50 gm lemongrass 20 gm fresh red chili 40 gm coriander root 1 ltr water Add all the ingredients in a kadai and bring it to boil.Allow it to simmer for 30 minutes and strain.
PLA NEUNG MANAO
Steamed fish with lemon, garlic and chili sauce • 150 gm fish • 30 gm garlic (chopped) • 50 gm coriander roots (chopped) • 20 ml fish sauce • 20 gm sugar • 20 ml lemon juice • 20 gm fresh red chili • 20 gm celery sticks (shredded)
1. Clean and wash the
3. Arrange the
fish. Marinate it in salt, lemon juice and keep it aside. 2. Make a Manao sauce by mixing fish sauce, lemon juice, garlic, chili, coriander roots and sugar.
marinated fish in a platter and steam it in a cooker for 15 minutes till the fish is completely cooked. 4. Steam the fish and pour the Manao sauce over it. Serve hot. À LA CARTE • JULY 2012 • 25
KAI PHAD KAPPRAO
Stir fried chicken with chili, honey and basil • • • • • • • • •
200 ml oil 30 gm garlic (chopped) 10 gm chili (blended) 20 gm oyster sauce 15 ml honey 5 gm white pepper 10 gm basil leaves 30 gm cornflour 120 gm boneless chicken leg • Salt to taste 26 • À LA CARTE • JULY 2012
1. Clean the
chicken and cut it into little dices. 2. Make a batter with salt, corn flour and little water. Marinate the dices in the batter and deep fry the chicken till crisp. 3. Heat oil in a wok. Add garlic, blended
chili and sauté till it turns brown. 4. Add honey, oyster sauce, little sugar and salt for seasoning and toss it well. 5. Finally, add the fried chicken into the sauce. Add basil leaves and toss. Serve hot.
In the Know
Ask Dharini
Dr. Dharini Krishnan, a renowned Consultant Dietician answers your questions on basic nutrition and how it can make a difference to our body and health. Mail in your queries to dharinialc@clubclass.in
How often should I eat meals?
Everyone should take only three major meals in a day - breakfast, lunch and dinner. Some follow a different pattern of a midmorning heavy meal, tea and dinner. On an average, people tend to binge on snacks, fruits, baked stuff, fluids etc. It is important to listen to the body and one should eat only when he or she is hungry. Early morning breakfast is had before 9 am, lunch by noon or 1 pm and dinner by 8 to 9 pm. The gap between breakfast and lunch and between lunch and dinner is where people tend to snack. Mid-morning can be just a cup of tea or coffee or green tea or better options such as buttermilk or coconut water. Biscuits and other form of baked foods as an accompaniment to tea or coffee should be avoided. Every biscuit or sweet has about 30 to 80 calories and people have at least 3 pieces along with tea. There is no need to take biscuits or any other snacks with tea as a practice. Each piece of biscuit or sweet that one takes during snack time is about 30 to 80 calories. The preferred snacks are roasted and puffed items such as puffed rice, jowar or bajra. One could add onions or tomatoes or add chutneys to make it interesting. 28 • À LA CARTE • JULY 2012
Q
How important is it to include fruits in one’s diet?
Fruits are healing, detoxing and healthy. They have a host of nutrients such as potassium, vitamin C, soluble and insoluble fibres. Taking two cups of mixed fruit is very beneficial as it keeps your calorie density under control, preferably seasonal fruits. Seasonal fruits do not need any special care such as wax or extra chemical preservatives to keep them fresh. Try consuming fresh fruits instead of juices. Fruits should be cut and taken immediately as keeping them for a long time is not advisable. One must restrict his or her consumption of mangoes, avocado and jackfruit. Diabetic patients can have a cup of pears, apple, guava and papaya and half a cup of pomegranate, chikkoo and plantain
What is the role of egg or whey protein in a diet? Should vegetarians take eggs to compensate their protein needs?
Proteins come in two different forms – high biological proteins that come in milk, curd, buttermilk, soya, eggs, chicken and fish and low biological proteins in the form of dals, lentils etc. If one has a balanced meal that includes 1-2 cups of thick dal mixed with vegetables for at least six days in a week, his or her protein requirements are taken care of. People generally tend to avoid milk as they feel it is saturated fat but this is only true if high milk fat is consumed. Toned milk is safe and provides the required fat in the vegetarian diet. Eggs are useful in a diet, especially for children who indulge in physical activity every day and one needs to at least go through 2 hours of vigorous physical training if eggs Vegetarians should consume about 400 ml of milk or curd to get the extra proteins.
are included in the diet. However, in a well-planned diet, proteins can be obtained from vegetarian sources as well. Trainers are often advised to have 6-8 eggs or whey protein to get a six pack. It is not a must to take egg to achieve the high protein levels needed for an athlete or people training for special sport activities.Whey protein is used widely by people in small quantities as it provides concentrated protein, however, they have to be taken judiciously. One needs to take professional help before one takes large quantities of any nutrient, especially protein.People with kidney disease, especially where protein restriction is prescribed definitely should be careful and count the protein that they consume. Excess protein in early kidney disease can help slide faster into kidney failure, whereas a well managed diet planned to give the right amount and right quantity of protein, can help postpone the complications of the disease.
An average Indian diet has not more than 20% protein and increasing the protein levels can affect the functioning of the kidneys due to the protein over load.If people have any special needs it is better they reach out to professional dietitians rather than try out their own diets.
À LA CARTE • JULY 2012 • 29
Chop Talk
Redefining Ecstasy From tiramisu to cream filled doughnuts, Mikael Besse, the man behind Sathyam Cinema’s Ecstasy, has a finger in every pastry. From France to Chennai, learn about his journey to being one of the most popular confectioners in the business. By Anjali Alappat
The Beginning
S
tepping into the doors of a movie theatre, the normal reaction when food comes to mind, is to buy some popcorn. Though Sathyam Cinemas does indeed have popcorn at hand, it’s the rest of the menu that has intrigued visitors. From the decadent desserts to the more prosaic sandwiches, the man behind the menu is a definitely a food expert. 30 • À LA CARTE • JULY 2012
His story starts simply, “In my country, when you’re 15 years old, you have to choose your job. So I made a checklist of jobs that I could do. Nothing inspired me very much. So I decided to go with what I liked - which was cooking”. And his reason for choosing to specialize in pastries? Once again, simple. “I don’t like the smell of oil and I wasn’t willing to start working at seventeen, so I did one more year to learn about pastries, which is why I became a pastry chef”.
The Indian Connection Besse began his collaboration with Sathyam Cinemas when they approached him to plan their food and beverages selection. Ecstacy came about due to Mikael’s extensive experience with pastries. With his Michelinrich background, he was the perfect candidate for the job. When asked if things have changed from when he first started out in Chennai in 2006, Mikael was quick to say yes. A big believer in understanding the local palette, he has experimented with a lot of Chennai’s best local foods. “When you don’t know the country, you don’t know the people, the first thing you need to do is to walk everywhere to see everything. It could be the Five Star hotels or it could be from the food on the street. So we went everywhere and looked at what people want. We found three things - chocolate éclairs, black forest cake and more chocolate cake”. Flash forward six years and it seems like things have indeed changed. The population of Chennai has discovered new horizons, and more and more varieties of pastries have been introduced to enthusiastic crowds.
Mikael’s list of former employers is impressive. With seven years of work experience at Michelin Starred restaurants, he is one of the most qualified pastry chefs in the industry. In addition to his native France, he has also worked in Germany, Belgium, Lebanon, South America and the U.S.
Personal Files A foodie with a passion, Mikael enjoys many different cuisines - the chief of which are Japanese and South Indian cooking. “I like idli, dosa, vada, appum - because they’re easy for European people to eat. I don’t like a lot of spice”. He sums it up quite neatly, “I’m open to everything!” But when in India, Besse believes in eating as the natives do, “When I am in India, I like to eat Indian food best. I would never try Indian food in my country because once you know what the real thing tastes like, you would never get the same quality overseas”. À LA CARTE • JULY 2012 • 31
Restaurant Rounding
Mild & Mediterranean Food By Anitha Ramachandran
Some of the city’s swanky Mediterranean restaurants see to it that the food burns a huge hole in your pocket. But wait! Let’s not generalize. Here’s a restaurant that offers great Mediterranean/Continental fare which is both delicious and pocket friendly What: 5 Senses Where: Oyster, No.9, Khader Nawaz
Khan Road, Chennai- 600 006 From Lentil Au Gratin to Chicken Ricotta, 5 Senses offers an eclectic mix of contemporary Mediterranean dishes. We decided to give the lunch buffet, skillfully termed as ‘Notorious’ a try. 32 • À LA CARTE • JULY 2012
First things first
5 Senses is huge and posh. You are welcomed by Al Pacino, Marilyn Monroe, Audrey Hepburn and Charlie Chaplin – the walls bear posters of vintage Hollywood stars. We were in store for a fine dining experience, where skill meets style. We gave the
Their interesting lunch buffet option, is put together exclusively for working professionals who want to grab a wholesome bite in the midst of a frenzied day. à la carte menu a miss and opted for their interesting lunch buffet option, put together exclusively for working professionals who want to grab a wholesome bite in the midst of a frenzied day.
Off to a Good Start
As part of the buffet lunch, we were offered the tomato and basil soup though a little diluted for our liking, it was certainly a decent beginning. Slight disappointment on the buffet not offering a non vegetarian counterpart! Refreshed, we inspected the buffet counter only to find limited dishes. But
we were promised a pita bread platter, appetizers and pizzas, all a part of the buffet. The delicious pita bread was served with hummus and hung curd dip – the latter taking the cake. This was followed by appetizers like yam cutlet, a spanakopita-like dish, crispy fish and chicken skewers. The fish and chicken were extremely bland, however, the yam cutlets scored brownie points for they were perfectly cooked. 5 Senses known for their pizzas disappointed us with an overdose of nutmeg powder on the pizza. On a healthier note, we also sampled the mixed green salad in French vinegar dressing – a passable dish. À LA CARTE • JULY 2012 • 33
The Real Deal
For main course, we decided to go in for a mix of dishes. First up was the smoked scamorza baked with mixed lentil au gratin. The lentil which was the main ingredient was cooked perfectly and tasted fantastic along with the scamorza cheese. The spaghetti in cilantro sauce proved to be a good break from the usual arabiatta and alfredo sauces. Next up was the spinach ricotta with stuffed chicken roulade cooked in tomato and coriander sauce. The sauce was excellent, but sadly the chicken wasn’t cooked to perfection to complement the same. The dish was followed by a mixed veg pilaf (pulav) with spicy fried potato wedges on the side. The pilaf was commendable, with its feathery texture, but the wedges were soggy and were anything but crisp. Last up was the lemon paprika basa cooked in cinnamon and paprika butter – the fish was perfectly cooked and the hit of the lemon took the dish to another level altogether.
Closing Moments
Though we were stuffed to the brim, the desserts looked all too interesting to be overlooked. The mango sorbet and the butterscotch gelato were melt-in-mouth desserts. The assorted pastry platter of pineapple and butterscotch flavours proved to be a little mediocre for the lack of more spongy cake and the overdose of fresh cream.
The Verdict
5 Senses is a genuine attempt in dishing out some tasty Continental fare. However, the restaurant would be more promising with a nip here and a tuck there. What struck us the most is the creative choice of the dishes with a careful selection of ingredients – no room for redundancy here. 34 • À LA CARTE • JULY 2012
Price Points: This buffet lunch is
available from Monday to Friday. Both vegetarian and non vegetarian buffet costs Rs.550. Make A Reservation: 044-3006 2010
Celeb Foodie
Being part Hyderabadi, I'm partial towards Mughalai cuisine of which biriyani is my favourite! When made right with the perfect level of spices, biriyani is the perfect dish in Indian cuisine.
PRIYA ANAND
After a successful stint in modeling and appearing in a dozen commercials, Priya Anand made her foray into celluloid. Suave and pretty, she is about to make her mark in Bollywood after tasting success in Tamil and Telugu cinema. She shares with Anitha Ramachandran her anecdotes as an epicurean.
A travel and food experience
New York City has an excellent mix of high end restaurants and street food joints. People from several ethnic backgrounds live there, so there is a plethora of cuisines to explore.
Desserts to me are
I don’t like waiting for my dessert. I always eat it before or along with my meal. I hate it when I’m full and don’t have room for dessert. A bad food experience
A food experience at the shooting spot
I relish sea food! I got to taste the best when I was shooting for Dil Raju’s Rama Rama Krishna Krishna. Since several unit members were locals, they invited us to eat at their houses. Till date - the best sea food ever!
I don’t have any bad food experiences as such but my mom being a catering student, has set really high standards when it comes to food. I hate it when a friend calls me over for a meal and the food isn’t cooked right. It puts me off! The chef in me
Favorite restaurant in Chennai
Where I want to dine, depends on what I crave for! I simply enjoy the desserts at Sandy’s and the Strawberry and Cream at Haji Ali. 36 • À LA CARTE • JULY 2012
When it comes to cooking, the first thing I learnt was to make tea. Eventually, I experimented and found an awesome biriyani recipe over the years.
I love eating at road side stalls. To me, the food served there is soulful!
Photographer: Jay & Mano Make Up: Noor
FARE on air It takes considerable skill and passion to be able to cook like a professional chef. More and more people are making careers out of their love for cooking – Be it desserts or gourmet dishes – there’s something for everyone! By Anita Ramachandran & Anjali Alappat 38 • À LA CARTE • JULY 2012
Television programming is usually a good indicator of the way the wind blows and right now, TV is all about cooking! Gone are the days when Martha Stewart was the face of TV cooking shows. Now with all the Master Chefs and Iron Chefs – there is a new craze in town – reality TV cooking shows. These shows typically pit the contestants against one another in cooking challenges. Here are a few of the most popular reality TV cooking shows on air
Masterchef Australia The Master Chef franchise is one of the most popular reality TV concepts in the world. The Australian format has proven itself to be the best of the lot. The show is judged by three prominent figures in the culinary industry – Gary Mehigan, Restaurateur and Chef, Chef George Calombaris and food critic, Matt Preston. Sometimes guest judges like Donna Hay and Matt Moran are invited on the show. The Australian show differs from the original British format as contestants are required to audition before the three judges from the first round – each preparing a food dish for their consumption, based on which they are critiqued and the top 50 make it to the semi-final spots. All entrants are required to be older than 18 years old and must be amateurs with no professional culinary history. The top fifty will be whittled down to 20 or so contestants who will proceed to the finals. Each episode of the show follows a format that runs on weeklong cycle.
Each show features a new challenge for the contestants. From team efforts to one-on-one competition, Master Chef not only enhances the spirit of competition that every viewer thrives upon, but is also surprisingly educational. Cooking enthusiasts will not only pick up new skills and ideas but have the chance to learn from world class chefs. Master Chef has definitely had its share of converts – more and more people are beginning to enjoy their cooking. Being in the kitchen just went from a chore and a feminist’s nightmare to fun, competitive and exhilarating.
From team efforts to one-onone competition, Master Chef not only enhances the spirit of competition that every viewer thrives upon, but is also surprisingly educational.
À LA CARTE • JULY 2012 • 39
Man vs. Food This show has achieved cult status amongst foodies world over. Despite critics having panned it for being too pedestrian, Man vs. Food is surprisingly relatable. The host of the show is Adam Richman, a Brooklyn born actor who is a self-made food critic. The show was inspired by Richman’s love for food, and the food journal he kept. He would list each of the restaurants he visited, along with what he took away from the experience. On Man vs. Food, Richman visits various parts of the United States, sampling the local cuisine. He tends to choose a city and find the ‘big food’ or the most famous food in that area. He often partakes in food ‘challenges’. For example, he once went to a restaurant that claimed to serve the spiciest chicken wings in the world. He partook in a challenge that required him to taste all the different types of chicken wings served at the establishment, working his way up to the spiciest. Man vs. Food is the layman’s food guide. Richman gives you a very real insight into small town America and the 40 • À LA CARTE • JULY 2012
working class chefs. He shows you the workings of small town businesses and restaurants – he is the accessible food critic. Richman is funny, irreverent and doesn’t take himself too seriously. He usually schedules a hilarious mock press conference after his challenges where he answers questions, pretending he has won or lost a big award. This is the food guide for the casual gourmet – someone who could love Lobster Bisque but for the most part, prefers a good burger. Good food comes in all shapes and sizes – Man vs. Food pays homage to the much underappreciated everyday food we all know and love!
Top Chef Cooking just got exciting, thanks to shows like Top Chef. Since 2006, Top Chef has seen numerous rising chefs competing against each other; challenges that test their culinary skills and creativity. The show is a super hit since its inception that winners and ‘cheftestants’ of Top Chef are now instructors at the Top Chef University- Online Culinary School. The comprehensive course involves 12 courses and over 220 in-depth videolessons from the basics (knife skills, kitchen set-up, ingredients) to advanced culinary techniques. The TV show is not a cult! A computer game called ‘Top Chef: The Game’ was released where it challenges players to create the best dish from items in a virtual pantry. Winners of the show have now become cookbook authors and are chefs at leading restaurants around the world. Schwan's Home Service, a frozen food company made available Top Chef- branded frozen meals to the viewers of the show. Such is the impact the show created. Three colorful judges and unique challenges make the show a fulfilling creation. The show has produced three spin-offs: Top Chef: Masters, featuring established, award-winning chefs, Top Chef: Just Desserts, featuring pastry chefs, and Top Chef Canada. This successful show has already competed nine seasons and has been rated as the top cookery competition by the Time magazine.
The judge’s panel consists of food critic Toby Young, Cookbook author Padma Lakshmi, Craft restaurant cofounder Tom Colicchio and Food & Wine magazine's Gail Simmons. Apart from heaty competitions and good food, the show also gives away exciting cash prizes. The challenges are designed in such a way that cheftestants can start a restaurant on their own at the end of the show. The time limit the judges set and the ingredients they decide are extremely complex. Some of the rounds are team based which inculcates the habit of team spirit. The eliminated chef of a particular round will be asked to ‘pack [their] knives and go’ which is a Top Chef custom.
The challenges are designed in such a way that cheftestants can start a restaurant on their own at the end of the show. À LA CARTE • JULY 2012 • 41
Gourmet’s Safari
Guten
Appetit! A culinary journey through the German landscape. By Divya Ananth
42 • À LA CARTE • JULY 2012
Guten Morgen!
Wake up to the fresh aroma of bread, butter, salami, scrambled eggs and cheese. Welcome to Frühstück – the big bang start to the German’s day – Breakfast! Say bread and the varieties are simply astounding. Frühstück is not complete without a generous helping of salami and egg, polished off with a strong Kaffee or Tee (Coffee or Tea).
Rye bread, bread topped with sesame and sunflower seeds, bread cooked with raisins, and traditional pretzels sprinkled with rock salt are only a few of the many many different varieties
Wurst and his cousins
The most common across the country is the Bratwurst made out of minced pork and veal meat.
Take a stroll along any promenade, and the ubiquitous and tempting Wurst beckons. Heisse Wurstchen – hot dog – is a staple favourite, in any region of Germany – served with bread topped with either a sweet or spicy mustard sauce. The most common across the country is the Bratwurst made out of minced pork and veal meat. Leberwurst is a liver sausage. The classic Wiener has come to be known as a Frankfurter. A Thuringer is long, thin and spiced, while a Knackwurst gives out the flavor of a bit of garlic. The region of Saxony flaunts the Bregenwurst – brain sausage. Munich is famous for its Weisswurst – white veal sausage. Travel through the German landscape and you are bound for a tête-à-tête with the Wurst! À LA CARTE • JULY 2012 • 43
The Germans love their potatoes and how! Mashed, fried, baked or grated, the humble potato receives a place of honour in Deutschland. Himmel und Erde – Heaven and Earth - a side dish – almost always conjures memories of childhood. A huge hit among children, this is made with mashed potatoes and stewed apples. Pellkartoffeln is potatoes that come with their jackets served with a generous dose of Quark – a typical German curd cheese. Indulge in the Bratkartoffeln – pan fried potato, or take a pick of the Kartoffelsalat; bite into the chewy potato cake, or savour the unique Bavarian dish – Klosse – dumplings bound together with pounded flour and potato. For those with a sweet tooth, we dare you to miss the Knödel dumplings – a favourite dessert dish throughout the country.
Kaffee and Kuchen
Himmel und Erde
Knödel
A much looked forward to afternoon ritual in most German households, Kaffee and Kuchen, simply translated is coffee and cake. Here’s a modest drop down, enough to make you drool: Aachener Printen – cakes with chocolate, nuts, fruit peel, honey and spices, Cremespeise – mousse, Geback – pastries, Kompott – stewed fruit and the all time favourite – Apfelstrudel.
The Germans sit down for a steaming cup of invigorating coffee and some of the most delectable tarts and cakes.
Cremespeise 44 • À LA CARTE • JULY 2012
The three course meal
A classic German meal starts with a suppe – soup. Bauernsuppe, meaning Farmer’s soup, is a cabbage and sausage soup. An alternate could be the gemusesuppe or the Fruhlingssuppe – the vegetable soup or the Graupensuppe – the barley soup. Late spring and summer give a warm welcome to the Asparagus, affectionately called the Spargel. Summer is indeed incomplete without regular doses of the Spargel Suppe. Starters include Kieler Sprotten – small smoked herrings, or the Kohlroulade – minced meat stuffed in cabbage leaves. Moving on, the main course is heavy on meat. Wind down with mouth watering desserts, which include pastries, tarts or the famous Schwarzwald torte – blackforest cake. Or simply sit back and watch the world go by, as you take your fill on a simple bowl of fruits and eis – icecream.
Roast chicken, meat loaves, veal with fried egg served with sea food called the Holsteiner Schnitzel, crispy Bavarian pork leg served with potato dumplings are some favourite dishes.
Graupensuppe
Kohlroulade Black Forest
Bavarian Pork Leg À LA CARTE • JULY 2012 • 45
Enter the Kebab!
Turkish food has integrated beautifully into German cuisine. Although purists might frown in disdain, the Kebab is as much a favourite as the Wurst. Vegetarian versions of the doner kebab come laden with grilled salads swathed in a mouth watering garlic, cucumber and yogurt sauce. The Kebab is the perfect on the go meal, strategically positioned outside railway stations, and key promenade points, in kiosks called the Imbiss. The Ayran – the Turkish version of our buttermilk is a huge favourite for all and sundry. And finally, the Baklava – a rich sweet of raisins and nuts, baked into the perfect gold – is a sweet that found its way through Greece and Turkey, and finally landed on the German platter.
The Doner Kebab comes packed with slices of roast beef, chicken or lamb sandwiched inside Pitta bread, with onions, tomatoes and spices.
Mmmmmmerry Christmas!
Come November, and Germany gears up for a month long celebration. Weihnachtsmarkt – the Christmas market opens up in almost all cities and towns. Little huts are set up through an entire street, selling Christmas decorations, crafted wooden pieces of decoration, glassware and what not! Walk down the stalls and the aromas of brat Kartoffel, gluhwine , roast beef, crepes and a whole range of sweets, cakes, candies and cookies vie for attention.
Christmas highlights: Christstollen – spiced cake with raisins
and peel, sprinkled with icing sugar and spruced with a ball of marzipan. Stollen – a benchmark of Dresden Baking. Leckerli – honey flavoured ginger biscuits Lebkuchen – soft cookies with nuts, fruit peel and honey Florentines – candied fruits and nut studded biscuits topped with chocolate.
Christstollen 46 • À LA CARTE • JULY 2012
Leckerli
The German and his beer are inseparable! It is a cosmic connection that dates back to the origins of the Germanic tribes. Bottom or top fermented, accompanied by Wurst or Herring, whatever the season, whatever the reason, the beer takes many avatars in Germany according to the region where it is served. Germany’s 5000 different beer labels derive their variations from the way they are brewed. The Pils comes with a creamy top, the Voll bier, literally, the full beer has a higher percentage of alcohol. Weizen is beer made from wheat rather than from Barley. The Kolsch, served in the region of Cologne is mild and smooth, and the Andechs Doppel Dock Dunkel is acclaimed one of the world’s best beers. Wine is a close second, with white, red and fruit variations. The Rhine Ruhr area is where wine is more prevalent. The Moselle area is also famous for its vineyards. That said, the gourmet safari wraps up with the flavours still fresh, the aromas still lingering. It is time to raise a toast to the great German Cuisine. Prosth!
Oktoberfest
Cologne Cathedral & Hohenzollern Bridge in Cologne, Germany À LA CARTE • JULY 2012 • 47
Street Smart
Jannal Kadai
Place: Jannal Kadai Find me: 12, North Mada Street,
Mylapore, Chennai-600004 Our pick: Bajjis and a variety of chutneys Why it’s a must try: If you’re sauntering in the bustling streets of Mylapore with hunger pangs, ask any Mylaporean to direct you to Jannal Kadai. A small eatery operating out of a window, it is a stone’s throw from the popular Kapaleeshwarar temple. You would find a group of people standing in the street, sincerely munching their lip smacking bajjis and chutneys. Run by a middle class Tam Brahm family, this eatery is known for their simple and unassuming South Indian fare. We sampled their bajjis which are extremely delicious! The plantain, potato and onion bajjis are to die for! They had 48 • À LA CARTE • JULY 2012
The plantain, potato and onion bajjis are to die for! They had the correct amount of spiciness and crispiness. the correct amount of spiciness and crispiness. Though it was a tad oily, we simply loved the taste. A must try! The variety of chutneys like tomato, coconut and onion complemented the fritters perfectly well. The chili kadalai chutney needs a special mention as it is one of their signature dishes. Jannal Kadai also sells kal dosais, vadais, bondas and poori masala – delicious food just a window away! Price Points: You would spend anywhere between Rs.20-50. Totally worth it!
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Darsaan & Icecream
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indulge in a typical kerala delicacy. Dum Aaloo P50 Planning a birthday bash? Choose from a comprehensive list of bakers across the city Desserts, Bakers and Ice Cream P54 À LA CARTE • JULY 2012 • 49
This month’s pick Dum Aaloo
Dum Aaloo is everyone’s favorite amongst the plethora of Punjabi recipes This recipe uses special Punjabi spices like fennel/aniseed and ginger powder. Dum Aaloo is named so because it is cooked under Dum or pressure. In this cooking method, the food is cooked in its own juices. The spicy gravy tastes excellent with roti, naan, paratha and steamed basmati rice. 50 • À LA CARTE • JULY 2012
Kabul 1/200 Dr Radhakrishnan Salai, Mylapore 24996761
Up North The Raintree Hotel 636, Anna Salai,Teynampet 28309999
Palki 1, Cathedral Road, Gopalapuram. 28111794
Beyond Indus Taj Mount Road 2 Club House Road, Mount Road. 66313131
Minar Savera 146 Dr.Radhakrishnan Salai, Mylapore. 28114700
The Great Kebab Radisson Blue Hotel 2 Ethiraj Salai, C-in-C Road, Egmore 30404444
Bars & Restobars Bars & Restobars Zara Tapas 74 Cathedral Road, Gopalapuram. 28111462 Anna International Airport, Meenambakkam. 22560779 Geoffreys 171 J N Salai, AnnaiSathya Nagar, Arumbakkam. 66778899 Opium Bar Hotel Royal Plaza 3E Road, Koyambedu. 23790066 10 Downing Street Kences Inn Boutique Hotel 50 North Boag Road, T Nagar. 28152152 Bike & Barrel The Residency Towers 115 Sir Thyagaraya Road, T Nagar. 28156363 Black & White The Residency 49 GN Chetty Road, T Nagar. 28253434
Chipstead Taj Coromandel 37 MG Road, Nungambakkam. 66002827
Havana The RainTree Hotel 120 St Mary’s Road, Alwarpet. 42252525
Crystal Bar Ranjith Hotel 15 Nungambakkam High Road, Nungambakkam. 28270521
High Time GRT Grand 120 Sir Thyagaraya Road, T Nagar. 28150500
Distil Taj Connemara 2 Binny Road, Anna Salai. 66000000
Le Pub Liberty Park Hotel United India Colony, 1st Main Road, Kodambakkam. 24725950
Dublin The Welcome pub Park Sheraton 132 TTK Road, Alwarpet. 24994101 Gallop Radisson GRT Hotel St Thomas Mount, 531 GST Road, Anna Salai. 22310101 H20 Harrisons Hotel 315 Valluvar Kottam High Road, Nungambakkam. 42222777
Pasha The Park 601 Nungambakkam Main Road, Nungambakkam. 42676000 Bay 146 Savera Hotel 146 Dr Radhakrishnan Salai, Mylapore. 28144700 Rhapsody Courtyard Marriott 564 Anna Salai, Teynampet. 66764000
Regal Resto Bar Raj Park 180 TTK Road, Alwarpet. 42257777 The Leather Bar The Park 601, Nungambakkam Main Road, Nungambakkam. 42676000 Blend Taj Mount Road 2 Club House Road, Mount Road. 66313131
Cosmopolitan Want your restaurant to be listed? Give us a call. À LA CARTE • JULY 2012 • 51
Bars & Restobars 365 A.S. Hyatt Regency 365 Anna Salai, Mount Road. 61001234 Flame, Le Club Le Royal Meridien 1 GST Road, St Thomas Mount. 22314343 Madera The RainTree Anna Salai 636 Anna Salai, Teynampet. 28309999 The Pirate’s Esthell Continental Hotels & Resorts Royal Enclave, 1 Besant Avenue, Adyar. 24466240
Tequila Sunrise The Society Bar The Ambassador Pallava, 30 Montieth Road, Egmore. 28554476
Xzubarence Bar Raj Park 180 TTK Road, Alwarpet. 42257777
Poker Bar Hotel Shelter 19 20 21 Venkatesa Agraharam Street, Mylapore. 24951919
Zodiac The Accord Metropolitan 35 GN Chetty Road, T Nagar. 28161000
Transque Bar Hotel Abu Palace 926 Poonamalle High Road, Egmore. 26412222
Trantor Bar Breeze Hotel 850 Poonamallee High Road, Poonamallee. 26413334
Tropicana Bar New Victoria Hotel 3 Kennet Lane, Egmore. 28193638
Anchor Bar Taj Fisherman’s Cove Covelong Beach, Kancheepuram. 67413333
Degree Pub Quality Inn Sabari IT Tech Park, 33 Omar Road, Navalur. 27435030
Arcot Bar The Trident Hilton 1/24 GST Road, Meenambakkam. 22344747
52 • À LA CARTE • JULY 2012
Q Bar Hilton 124/1 J.N. Salai, Ekkaduthangal. 22255555 Vintage Bank Hilton 124/1 J.N.Salai, Ekkaduthangal 22255555 Mustang Bar Green Park Hotel NSK Salai, Arcot Road, Vadapalani. 66515151 Upperdeck Comfort Inn Marina Towers 2A Pooniamman Koil St, Egmore 28585454 The B Bar Lifestyle Bar 94 Sathyadev Avenue Next to Chettinad Vidyasharam School MRC Nagar 49001010
Bars & Restobars · Food Chains Winchester Bar Radisson Blue Hotel 2, Ethiraj Salai, C-in-C Road, Egmore 30404444
Food chains Mc Donald’s 106 2nd Avenue, Anna Nagar 9566022866 Taramani 45556008 Adyar Ananda Bhavan 70/241 Ramakrishna Mutt Road, Mylapore 23453031 Nungambakkam 23453037 Anna Nagar 23453048 Koyambedu 23790403 Mogappair 42845074 Pondy Bazaar 23453041 Vadapalani 42013008 Parrys 23453044 Tambaram 42034949 Hotel Saravana Bhavan Spencer Plaza, 769 Mount Road, Anna Salai 28495577 Egmore 28192055 R.K Salai 28115977 Mylapore 24611177 Purasawalkam 26616699 Anna Nagar 26269721 Ashok Nagar 24892466 KK Nagar 24745577 T Nagar 24345577 Vadapalani 24817866
Choolaimedu 23744041 T Nagar 42121170 Parrys 25341745 Adyar 24426554
Perambur 25518888 Adyar 24424444 Tidel Park 22540221 Velachery 22431777
Subway For delivery call 45600600 Located at Nungambakkam, Egmore, RMZ Millenia Tech Park, Express Avenue, Spencer Plaza, Citi Center, Besant Nagar
US Pizza 152 Abirami Mega Mall, Purusaiwalkam 42371111
Pizza Corner 64 CP Ramaswamy Road, Abhiramapuram 43009502 Nandanam 42131333 Nungambakkam 42139566 Anna Nagar 42172300 Meenambakkam 42064151 Tambaram 22390647 Adyar 42187666 Velachery 22552172 Domino’s pizza Spencer Plaza, 769 Mount Road, Anna Salai 28494444 Mylapore 28474444 Purasawalkam 25322333 Teynampet 24355890 Anna Nagar 42014444 Ashok Nagar 24714555 Mogappair 26536455
Pizza Hut Spencer Plaza, 769 Mount Road 39883988 KFC Spencer Plaza, 769 Mount Road, Anna Salai 45514447 T. Nagar 43042222 Taramani 42666061 Nungambakkam 43562222 Anna Nagar 42612222 Marrybrown 133 Pondy Bazaar, T Nagar 42023704 Anna Salai 42116777 Mylapore 45535362 Nungambakkam 42032923 Anna Nagar 46218777 Koyambedu 421790372 Kodambakkam 42135553 Shenoy Nagar 43532721
Vasant Bhavan 10 Gandhi Irwin Road, Egmore 4281 Mount Road 28418693 Mylapore 24936666 Nungambakkam 28222233 Tambaram 22264441 Sangeetha Restaurant 24/2 South Mada Street, Mylapore 24643898 Nungambakkam 42137300 Greams Road 28294081
Garden Fresh Veggie Pizza
Want your restaurant to be listed? Give us a call. À LA CARTE • JULY 2012 • 53
Desserts, Bakers and Ice Cream Fresco For queries call 456000600 Located at Nungambakkam, Egmore, Express Avenue, Citi Center, Besant Nagar Delicatessen @ Chamiers 45000008 Tuscana Delicatessen Located in Tuscana on Chamiers 89 Chamiers Road, Alwarpet, Diagonally opp. Park Sheraton IN GATE 45000008 Muffin Tree Courtyard Marriott 564 Anna Salai, Teynampet. 66764000 Baskin Robbins 37 1st Main Road, Gandhi Nagar, Adyar 42115900 Velachery 42325234 ECR 42300911 Milkyway 24 G7 Wellington Estate, Ethiraj Road, Egmore. 28251194
Blueberry Muffins Desserts, Bakers and Ice Cream
Sandy’s Chocolate Laboratory 14 1st Cross Road, Off Greenways Road, R.A Puram.42303852 Nungambakkam 42134000 Emilios Gelateria 22/1 2nd Main Road, 5th Cross Cit Colony, Mylapore 43535544 Neelankarai 24495010 Anna Nagar 43016680 Besant Nagar 45511226 Freeze Zone 33 TTK Road, Alwarpet. 24661839 54 • À LA CARTE • JULY 2012
Hot Breads 74 Cathedral Road Gopalapuram 28110345 Mylapore 28112760 Kilpauk 26444212 T Nagar 28153998 Thiruvanmiyur 24485080 Saidapet 22200850
La Boulangerie 21 Arundale Beach Road, Kalakshetra, Besant Nagar 9566099917 Valluvar Kottam 42222777
Snow Field Dessert Pub 1 Cathedral Road, Cathedral Road, Gopalapuram. 28116416
French Loaf T46 A 7th Avenue, Anna Colony, Besant Nagar 32216628 Chetpet 32216618 Mahalingapuram 32216627 R.A Puram 32216625 Spencer Plaza, Anna Salai 32210936
Baker’s Basket Savera 146 Dr.Radhakrishnan Salai, Mylapore. 28114700
Ecstasy 8, Sathyam Cinemas, Thiru-Vi-Ka Road, Royapettah. 43920444
Desserts, Bakers and Ice Cream Cake Walk 10, Montieth Road Egmore 28553811 Besant Nagar 24917022 MC Renett A9 2nd Avenue, Anna Nagar 64551011 Kodambakkam 64551012 Mandaveli 64551022 Teynampet 64551027 Nungambakkam 64551028 Parrys 64551036 Purasawalkam 64551014 T.Nagar 64551019 Parfait 3 16 Manikeshwari Road, Kilpauk 25321601 Velachery 22432022 Valmiki Nagar 24405588 Anna Nagar 26288822
Strawberry Smoothie
Creamy Inn W396 School Road, Anna Nagar West Extn. 26150080 Anna Nagar 26220080 Chetpet 28362255 K.K Nagar 23663939
Cakes N Bakes 70/32 Nungambakkam High Road, 28277075, 28205554 Thoraipakkam 24580809 Velachery 65610502
La Patisserie Taj Coromandel 37 MG Road, Nungambakkam. 66002827 Baker’s Cottage 6th Avenue, Anna Nagar. 9884532326 Maple Leaf Chocolate Lounge 9 Harrington Road, Chetpet. 43561666, 43561333 Jelly Belly E37 2nd Avenue, Besant Nagar. 24460777 Rich n’ Creamy 169 GST Road, Chrompet 42073030 Ekkaduthangal 43102626 Teynampet 45000303
Banana Split Sundae
Brio - The Cafe Shoppers Stop Chetpet 42664471 T. Nagar 42024415
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À LA CARTE • JULY 2012 • 55
Desserts, Bakers and Ice Cream · South Indian · Kerela The Baker’s Code Kebab Court Complex, Velachery. 22591275 Fruit Shop on Greams Road Greams Rd, Thousand Lights 23450871 Besant Nagar 23450876 Anna Nagar 23450872 Kilpauk 23450877 Spencer Plaza 28490083 Cathedral Road 23460986
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
Malgudi Savera Hotel 146 Dr Radhakrishnan Salai, Mylapore. 28114700
Southern Aromas The Residency Towers 115 Sir Thyagaraya Road, T Nagar. 28156363
The Raintree Taj Connemara 2 Binny Road, Anna Salai. 66000000
Chennai Woodlands 20 2nd Lane Beach, Parrys. 25214343
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
Annalakshmi Restaurant 804 Mount Road, Anna Salai. 28525109 Dakshin Park Sheraton 132 TTK Road, Alwarpet. 24994101
Kerala Thalassery W77 4th Street, AnnaNagar 26207853
Amaravathi Restaurant No.1, Cathedral Road, Gopalapuram 28116416 Madras The Kitchen The RainTree Anna Salai 636 Anna Salai, Teynampet. 28309999 Ponnuswamy 24 Ethiraj Salai Egmore 28270784 Curry Leaf The Chariot 4 Tirumalai Road, T Nagar. 28341212 Navaratna Le Royal Meriden 1 GST Road, St Thomas Mount. 22314343 56 • À LA CARTE • JULY 2012
Semiya with Madras Fish Curry
Kerala · North West Frontier Moti Mahal 7 Jaganathan Road Nungambakkam 42137539 Kabul 1/200 Dr Radhakrishnan Salai, Mylapore 24996761 Palki 1, Cathedral Road, Gopalapuram. 28111794
NORTH INDIAN
La Shaakahari 20 Pycrofts Garden Road, Nungambakkam. 28265000
Meenam Harrisons 315 Valluvar Kottam High Road, Nungambakkam. 42222777
Peshawri Chola Sheraton 10 Cathedral Road, Gopalapuram. 28110101
Sigree Hotel Aruna Annexe 144-145 Sterling Road, Nungambakkam. 42664222
Minar Savera 146 Dr.Radhakrishnan Salai, Mylapore. 28114700
Chemmen Roast Kumarakom 27/28 Vijayanagar Ext, Velachery Main Road, Velachery 42022277 Nungambakkam 42605677 Anna Nagar 42172217 Adyar 42034203 Ramapuram 22496109 Coconut Lagoon 1 Cathedral Road, Gopalapuram. 42020428
North West Frontier
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 Nawaab’s Express Avenue Mall, 49 Whites Road, Thousand Lights. 28464255
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North West Frontier · Pan Asian · Thai Mouthful 12/20 Raghaviah Road, T.Nagar. 42124260 Mast Kalandar 17 2nd Sashtri Nagar, MG Road, Adyar. 42018382
INTERNATIONAL Pan Asian
Hip Asia Taj Connemara 2 Binny Road, Anna Salai. 66000000
Barbecue Chicken 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
Up North The Raintree Hotel 636, Anna Salai,Teynampet 28309999
Copper Chimney 74 Cathedral Road, Gopalapuram. 24980819
Thai
Lotus The Park 601 Anna Salai Nungambakkam. 42676000 Benjarong 146 TTK Road, Alwarpet. 24322640, 43009161 Silk Asiana Hotel 1/238 Old Mahabalipuram Road, Semmencherry 67411000
Mughals Zaika Restaurant 8 Rajarathinam Street, Kilpauk. 42858901 Rajdhani Shop No.5, Express Avenue Mall, 49 Whites Road, Royapettah. 28464422 Beyond Indus Taj Mount Road 2 Club House Road, Mount Road. 66313131 58 • À LA CARTE • JULY 2012
Grilled Mutton Kebab Skewers
Thai · Chinese · Malaysian Baan Thai 10 Khader Nawaz Khan Road, Nungambakkam. 28332611, 28332612
Mainland China Hotel Aruna Annexe 144-145 Sterling Road, Nungambakkam 28238345 Teynampet 45000236
Chinese
Chin Chin The Residency 49 GN Chetty Road, T Nagar. 28253434
The Cascade 32 Khader Nawaz Khan Road, Nungambakkam. 28333836, 42137767 Besant Nagar 42019372, 24461625 3 Kingdoms 20B Khader Nawaz Khan Road, Nungambakkam 9840312821 Rangis Continental Chambers 142 Nungambakkam High Road, Nungambakkam. 42144933
Lemon Grass The Rain Tree 120 St Mary’s Road, Alwarpet. 42252525 The Canton Kaveri Complex, 96 Nungambakkam High Road, Nungambakkam. 28272197, 28214445
Golden Dragon Taj Coromandel 37 MG Road, Nungambakkam. 66002827 Dynasty Restaurant Firm Tower, W121 3rd Avenue, Anna Nagar. 26212699, 42026609 Oriental Blossom Radha Regent 171 Jawaharlal Nehru Salai, Arumbakkam. 24757788
Malaysian
Pelita Nasi Kandar 16 17 18 Appaswamy Towers, Sir Thyagaraya Road, T Nagar. 24335759
Mandarin 19 Thiruvedian Street, Gopalapuram. 28117431 Stix Hyatt Regency 365 Anna Salai, Mount Road 61001234 Wonton 39 4th Street, Alwarpet 32513335, 43009700 Nungambakkam 28332002 Anna Nagar 26264633 Adyar 42116364 China Town 74 Cathedral Road, Gopalapuram. 28112246 Flower Drum Prince Plaza, 46 Pantheon Road, Egmore. 30228822
Crispy Sesame Chicken with Gingered Beans
Want your restaurant to be listed? Give us a call. À LA CARTE • JULY 2012 • 59
Japanese · Korean · Continental · Italian Bee’s Kopitiam Express Avenue Mall 49 Whites Road, Thousand Lights. 28464088
Japanese Teppan at Benjarong 146 TTK Road, Alwarpet. 24322640, 43009161 Dahlia Kauvery Complex, 93 Nungambakkam High Road, Nungambakkam. 28265240 Akasaka 128, Grd Floor Lattice Bridge Road, Thiruvanmiyur. 24453424
Korean In Seoul 530 TTK Road, RA Puram 42081998 Kyung Bok Gong 10 Chamiers Road, Nandanam. 42113346/7
Giorgio T29 7th Avenue, Besant Nagar. 24461828 Kipling Cafe 14 L. Jey Avenue, Akkarai, Sholinganallur, ECR. 24530040 Eden Harrisons Hotel 315 Valluvar Kottam High Road, Nungambakkam. 42222777 Anna Nagar 26221010 Mexican Don Pepe 73 Cathedral Road, Gopalapuram. 28110413
Italian Rhapsody Courtyard Marriott 564 Anna Salai,Teynampet. 66764000, 66764488 Smoking Joe’s 31, Burkit Road, T.Nagar 24350505
Continental Ox and Tomato 145 St.Mary’s Road, Alwarpet 43060009 Above Sea Level The RainTree Hotel 120 St Mary’s Road, Alwarpet. 422525252 Yoko Sizzlers 20B 2nd Floor, Khader Nawaz Khan Road 42180888, 9043043090 60 • À LA CARTE • JULY 2012
Hummus with Pita Bread
Focaccia Hyatt Regency 365 Anna Salai, Mount Road. 61001234 Papa John’s Pizzeria 29 Nungambakkam High Road, Chennai 42075656 Bello Ciao 140 Nungambakkam High Road, Nungambakkam 24511130 ECR 24511130 Prego Taj Coromandel 37 MG Road, Nungambakkam 66002827 Tuscana Pizzeria No.19 3rd Street Wallace Garden, Nungambakkam 45038008 Little Italy Eldorado Building, 1/2 Nungambakkam High Road, Nungambakkam. 42601234, 66246178
Italian · Mediterranean · Sweets · Coffee Pubs The Grand Sweets 2nd Main Road, Gandhi Nagar, Adyar 42054466 Besant Nagar 45006464 Anna Nagar 42634422 T.Nagar 42124466
Rava Khoya Laddoo Casa Piccola 7, Khader Nawaz Khan Road, Nungambakkam 64500500
5 Senses Oyster, 9, Khader Nawaz Khan Road Nungambakkam 30062010
Mediterranean
The Upper Deck Taj Fisherman’s Cove Covelong Beach, Kancheepuram. 67413333
Aqua The Park 601 Nungambakkam Main Road, Nungambakkam. 42676000 Azulia GRT Grand 120 Sir Thyagaraja Road, T Nagar. 28150500 Estia Aloft Hotel 102 Rajiv Gandhi Salai, Sholinganallur, Old Mahabalipuram Road. 45925500
The Crown The Residency Towers Sir Thyagaraja Road, T Nagar. 28156363 Kryptos by Willi 24 Yafa Tower Khadar Nawaz Khan Road Nungambakkam 45038001
Sweets
Kefi Taj Mount Road 2 Club House Road, Mount Road. 66313131
Adyar Anandha Bhavan 9 Lattice Bridge Road, Adyar 23453045 Anna Nagar 23453043 Nungambakkam 23453037
Azzuri Bay 13 First Crescent Road, Gandhi Nagar, Adyar. 42115253
Gangotree 42 Cathedral Road, Gopalapuram 28111664 Adyar 24452422
Sri Krishna Sweets Soundarajan Street, CIT Nagar, Theyagaraya Nagar 42616161 Adyar 24413805 Anna Nagar 26191222 Ashok Nagar 24850808 Mylapore 28112827 Nanganallur 9789062861 Purusawalkam 26616667 West Mambalam 9789062860 Shree Mithai 18 Dr TV Road, Chetpet 42809999 Spencer Plaza 42134455 Mishtee 112 Nungambakkam High Road, Nungambakkam. 43084984
Coffee Pubs Amethyst Whites Rd, Royapettah Entrance next to Corporation Bank 4599 1630 Robustaa 24/67 Halls Road, Kilpauk. 42858412 Anokhi 106 Chamiers Road, Opposite Oryza 24311495 Cafe Chokolade 10/1A3 Montieth road Egmore 42126461 T.Nagar 42606532
Want your restaurant to be listed? Give us a call. À LA CARTE • JULY 2012 • 61
Coffee Pubs · 24 Hour Dining 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
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 Verandah Taj Connemara 2 Binny Road, Anna Salai. 66000000 Main Street The Residency Towers Sir Thayagaraya Road T Nagar. 28156363 Water’s Edge Café GRT Temple Bay Mahabalipuram. 27442251, 27443636
Café Pascucchi Express Avenue Mall 49 Whites Rd, Thousand Lights. 09840922895 High on Caffeine Mitsubishi Showroom, LB Road, Adyar. 42116482, 9003034049 Café tapas 47B Ground Floor, Ramana Nursing Home Complex Velachery Main Road, Velachery. 42325165 62 • À LA CARTE • JULY 2012
Cappuccino
Paprika Mariott Courtyard 564 Anna Salai, Teynampet. 66764000 Caramel Asiana Hotel 1/238 Old Mahabalipuram Road. Semmencherry. 67411000 Rainbow The Raintree Hotel 120 St Mary’s Road, Alwarpet. 42252525 Club House Taj Mount Road 2 Club House Road, Mount Road. 66313131 The Kitchen The Raintree Anna Salai 636 Anna Salai,Teynampet. 28309999 Anise Taj Coromandel 37 MG Road, Nungambakkam. 66002827
24 Hour Dining · Seafood · Multicuisine Fisherman’s Fare Casa Major Road, Egmore. 28194840 Sea Shell Greams Rd, Thousand Lights 28295789 Wharf GRT Temple Bay Mahabalipuram. 27443636
Multicuisine Fusion 9 Aruna Centre 145 Sterling Road, Nungambakkam 42664299 The Right Place The Residency 49 GN Chetty Road, T.Nagar 28253434
Mixed Vegetable Broth 601 The Park 601 Nungambakkam Main Road, Nungambakkam. 42676000
Seafood
Seagull Taj Fisherman’s Cove Covelong Beach, Kancheepuram. 67413333
Samudra Trident 1/24 GST Road, St Thomas Mount. 22344747
Cilantro Le Royal Meridien 1 GST Road, St Thomas Mount. 22314343
Kayal Le Royal Meridien 1 GST Road, St Thomas Mount. 22314343
My Cafe Chola Sheraton 10 Cathedral Road, Gopalapuram. 28110101
Coast to Coast Radisson Blue Hotel 2 Ethiraj Salai, C-in-C Road, Egmore 30404444
Bay View Point Taj Fisherman’s Cove Covelong Beach, Kancheepuram. 67413333
Cilantro Le Royal Méridien 1 GST Road, St. Thomas Mount, 4353 4545 Cream Centre 55 2nd Main Road, RA Puram 42815777 Nungambakkam 43561777 Ashvita 11 2nd Street, Dr R K Salai, Mylapore. 28476063 Rain Forest Gandhi Nagar 1st Main Road, Adyar. 42187777 Duchess 1/200, Dr.Radhakrishnan Salai Road, Mylapore 24996762
Want your restaurant to be listed? Give us a call. À LA CARTE • JULY 2012 • 63
Multicuisine · Health Food · Arabian Oasis Radisson Blue Hotel 2, Ethiraj Salai, C-in-C Road, Egmore 30404444
Ayna Hilton 124/1, J.N.Salai, Ekkaduthangal 22255555
Arabian
Mash, The Grill House 3/2 Haddows Road, 2nd Street 2821 1555
Burgundy’s Somerset Greenways Serviced Residence 94 Satyadev Avenue, MRC Nagar. 49001000
YallaYalla Radisson GRT Hotel St Thomas Mount, 531 GST Road, Anna Salai. 22310101
Seven Comfort Inn Marina Towers 2A Pooniamman Koil St, Egmore 28585454 Crimson Chakra 13 First Crescent, Gandhi Nagar, Adyar. 09677277900 Piano Hotel Savera 146 Dr.Radhakrishnan Salai,Mylapore 28144700 Vasco’s Hilton 124/1, J.N.Salai, Ekkaduthangal 22255555
Health Food Cholayil Sanjeevanam 97/45 Nungambakkam High Road, Nungambakkam. 64508427 Mahamudra 117 Luz Church Road, Mylapore. 43535555 Escapade 361 Shakti Garden Road, Okyampettai, Thoraipakkam. 9884051456
La Shaakahari 20, Pycrofts Garden road, Nungambakkam 9940415747 Dewberry’s The Resto-Café 6/29 Rajasekaren Street, Dr. Radhakrishnan Salai, Mylapore 28473439 Five Senses Oyster, No. 9, Khader Nawaz Khan Road, Nungambakkam 30062010 Drizzle No. 1, Sultan Ahmed Street, Neelankarai, ECR. 32219966 64 • À LA CARTE • JULY 2012
Chicken Shawarma
Zaitoon No.1, Vintage Plaza, L B Road, Adyar, 24527778, 24527779
Al Arab 131 Dr.Radhakrishnan Salai, Mylapore. 45130000 Arabian Delights A46 3rd Avenue, Anna Nagar East. 42172047 Palmshore Foreshore Estate, 111/108 Santhome High Road. 42102244