DIWALI DELIGHTS WITH TAJ HOTELS

The festive season of Diwali is here…and it’s time for special celebrations with friends and family. To add more joy to the festive spirit of Diwali, Taj Hotels, Chennai presents various breakfast, lunch and dinner specials.

Diwali comes alive at ANISE, the all-day diner at Taj Coromandel with special Diwali Brunch that includes delicacies like Aattu kaal Paya (Lamb leg paya served with Idiappam), Vegetable stew Idiappam, Adhirasam (Traditional fried sweet made of jaggery, rice, cardamom), Murukku, and Seedai.  The Diwali Brunch is available on November 10 and priced at INR 1400 plus taxes. Call 66002827 for more details.

Source : lifeandtrendz

Kashmiri Wazwan Experience @ Spice Haat, Hyatt Regency - Anna Salai

The food scene in Chennai is slowly transforming into one that will always provide a choice for everyone irrespective of their preference, thanks to the numerous food festivals that keep happening round the year keeping in line with the season and festivities. But one establishment takes their food festivals a notch above the others. Rather than having the usual type of festival celebrating the broader cuisine of a place, Hyatt Regency curate festivals specializing on a specific food family within the broader cuisine of the place.

And the latest in their festivals is the ‘Traditional Kashmiri Wazwan’ experience that brings to Chennai the authentic wazwan cuisine. For those wondering what does ‘Wazwan’ stand for, ‘Waz’ means Chef who has rare culinary skills that are passed on for generations within the family while ‘Wan’ stands for shops with a large selection of meats and delicacies. The Wazwan Chef is usually someone of high regards in the society and used to exclusively cook only for momentous events and special occasions such as Marriages.

To rope in the authenticity, Hyatt Regency has flown down Waza Bashir Ahmed from Kashmir who will help provide the same experience along with the chefs here in Chennai. The traditional Wazwan usually consists of 36 courses with each having its own traditions. However, the meal that we experienced was a shortened version having about 16 different dishes.

The main course comprised of several curry dishes that were accompanied with a ‘Kashmiri Pulao’ and ‘Shirmal’, the traditional Kashmiri sweet bread. The two stand out dishes were the ‘Lamb Rista’ & ‘Chicken Daniwal’. The rista is spicy paprika based red curry while there was also another subtle version of the same lamb preparation called Gushtaba which uses a yoghurt base. The Chicken daniwal as the name suggests was a preparation using loads of coriander that infused the flavour well balanced to the curry.

Source : foodinchennai

Awadhi Food Festival @ Vivanta by Taj - Connemara, Chennai

If one was to define Indian cuisine and the dishes that constitute it, I’m sure it would be a colossal effort. For Indian cuisine is not as simple as it may sound. To put in simpler terms, Indian cuisine is more a collective term and in true essence significance should be in mentioning the varying regional cuisines that are prevalent within India.

But if there was to be one such regional cuisine that has created an identity of Indian cuisine in the western world, then it’s got to be the Awadhi cuisine that originates from the Lucknowi region of Central India. The Awadhi cuisine is not completely indigenous to India as it was brought to India by the Mughal rulers from Persia. But over the centuries, the cuisine has adapted itself to its new found land.

The common saying goes that the true essence of Awadhi cuisine can only be felt in two places – one the kitchens of the royal family descendants and the other in the streets of Lucknow. Unfortunately, I still haven’t managed to gain an audience at either of the places. But luck struck when I was told that Awadhi Cuisine was going to make a stopover in Chennai. But being the food snob, I wanted to check it out only if it was going to be authentic. But when it came to my knowledge that it was being hosted by none other than Vivanta by Taj – Connemara, I knew it could possibly be the closest I can get to Lucknow.

The Awadhi food festival at Vivanta by Taj Connemara is spearheaded by Chef Shamshad Ahmad from the famed Oudhyana restaurant at Vivanta by Taj – Lucknow along with Chef Jaffer, Executive Chef at the Connemara. When I heard that they had flown the chef from Oudhyana, I knew for sure that the authenticity of the cuisine could be guaranteed. The festival takes over the complete menu and is in the form of a buffet spread with starters and soups served on the table as is the custom.

Source : foodinchennai

Winter Palace

Designed to resemble the sprawling Winter Palace in Petersburg, Russia, Chennai's tiny Winter Palace looks cool. Painted blue and white inside and out, it has carved wooden furniture with, guess what? Blue and white upholstery, of course. Somewhat like fairytale land. A small Disney castle, maybe.

The food here is typically Russian. It has cheese, herbs and French influences. A little bitter a little sweet with some fermented aftertaste. Turns out, it is made using fermented rye. A celebration dish, it has steamed vegetables, mayo, salted and fresh cucumber and grilled chicken. Vegetarians have a limited choice. One of them is the mushroom blini. 

Source : timesofindia

Lloyd’s Tea House

Located along one of Chennai’s busiest streets, Lloyd’s Tea House is an all-time favourite of food lovers. Known for its variety of teas along with blissful food, the cuisines available are Italian, Asian, European and a wide-ranging array of café food. Be it cheese fries, iced tea or golden dragon chicken, the bistro always outdoes itself with its excellent service and quality.

The place’s interior decor is a delightful mix of blues and yellows abruptly giving way to an occasional wall clad in off-white floral wallpaper. Lloyd’s functions as the go-to café for people of every age group, what with the whole ‘modern-meets-contemporary’ ambience.

Source : thetypewriter

GoGo Ramen

Chennai is having a bit of a love affair with Japanese food at the moment. It's no wonder then that the city is home to India's only ramen bar - GoGo Ramen.  GoGo's version of ramen is swollen with slow-braised pork, kombu and a soft-boiled egg in a tawny pork broth flavoured with scallions, ginger and leek. Although the restaurant also offers grilled chicken and vegetarian versions, its signature pork ramen is definitely the best of the three. The Gyoza (pot sticker) wrappers are appropriately silky thin. The Gua Bao (Taiwanese braised pork belly buns) in a delicious sauce is an explosion of salty-sweet flavours. And then there is cold barley tea to wash it all down with.

Source : food.ndtv.com

Lebanese Cuisine Comes To Chennai - The Hans India

Lebanese Cuisine Comes To Chennai - The Hans India

A fun stop at The Stop

Food is no game. But at The Stop, the gaming restaurant in Adyar, there are many to play, while indulging in a bowl of steaming soup or a plate of saucy pasta. The restaurant, located in a basement, is cramped with a billiards board, an air hockey table, a playstation and dining tables that resemble ludo boards. Additionally, for those who wish to have a sit-down meal and play at the same time, there’s also chess, snake and ladders and pallanguzhi to choose from. However, despite being a gaming destination, the place plates up some popular fine-dining dishes, including grilled chicken breast, spicy paneer shashlik, honey chilli fish, and salt and pepper squid. However, it can’t be helped that the place gets a little noisy, what with raucous customers out to have a good time. 

What to order 

 

Curried saffron sauce pasta, carbonara pasta, choice of cream soup 

Address: 48B/2, 1st Main Road, Gandhi Nagar, Adyar 

Tel: 4551 1966 

Source : TheHindu

The world in a tea cup at Coco Jaunt 1728

When Coco Jaunt 1728 was launched a few months ago, there was no doubt about the theme: the invite was in the form of an airplane ticket. And when you step in, don’t be surprised if you feel like planning a trip yourself. A wall covered with visa stamps, a mural of a biker, and a menu filled with dishes from various countries will probably help. Bright yellow accent walls might remind you of sunny beaches and a big ‘CJ’ sign made of light bulbs, of Las Vegas.

With primarily Indian food, with flavours from both the North and South, there is a smattering of American and Continental food as well. The most intriguing item is the bunny chow — no, it’s not rabbit food, but a street food specialty from South Africa, originating from the Indian community in Durban. A hollowed out bread roll serves as the bowl, and is filled with a gravy of your choice. It’s styled as a bakery/cafe, and serves a variety of pastries and cakes as well. 

What to order

 

The fries, which come with peri peri, herb and olive, Mexican and cheese and onion flavours, are a must. The chicken masala fries doused with minced chicken gravy are melt-in-the-mouth. For a dose of coffee, try the affogato. Railway mutton curry or paneer masala in the bunny chow is great when you’re hungry. 

Address: T2, 4th Main Road, Anna Nagar West 

Tel: 3092 598

 

Source : TheHindu

Meals and wheels at Ciclo café

The café has now become an independent institution in the country — it’s the meeting point for business, friendship and love. Cycling cafés are a new addition to this tradition, and Chennai is home to the first cycling café in the country, Ciclo Cafe. Started by Nidhi Thadani and her husband (along with TI Cycles), the couple who also run L’Amandier, Ciclo lets customers enjoy a cup of coffee and a slice of pie while your bike is being washed. If you prefer getting your hands soiled, there’s always the option of washing your bike. 

 Here, the decor matches the theme — there’s a reading area with books on cycling, the legs of the table were previously cycle forks, some are rims, balcony lights are wheels, and there’s an artsy chandelier with cycle chains. Sounds positively junkyard-tastic, doesn’t it? And that’s not at all, you can also decide upon which high-end bicycle you want to buy; there are brands such as Bianchi, Cannondale, Mongoose and Schwinn. And in keeping with the theme, Ciclo’s July menu had all sorts of titbits and information on the Tour de France 2015. If you’re looking for pies, quiches, pizza and coffee, Ciclo is the place to head, and if you have a cycling fetish, why not? 

What to order

Zucchini, rosemary and feta tart or the chicken ham quiche. If you’re looking for something light that’s also filling, you cannot go wrong with the watermelon and feta salad or the salade nicoise. Finally, round off your meal with an espresso and a piece of salted caramel cheesecake. 

Address: 47, Gandhi Mandapam Road, Kotturpuram 

Tel: 3085 3800 

Source : TheHindu

The secret cabin at Swiss Hutte

 

When a getaway seems impossible, hop over to Swiss Hutte, tucked behind the bustling Greams Road. As the name suggests, this place resembles a chalet by the Alps, and has brick walls and snug wooden interiors, with a few pieces of furniture made from old trees in their garden. Before it took on this chic avatar, it used to be a barn. And the room where you dine in used to be the milking room. The menu is largely Continental with steaks, spare ribs and lasagne, but you can also find Goan pork vindaloo and Madras Chicken Country Captain. The backdoor of the cabin leads to a lush garden, where you can organise a party and dine under the stars. 

What to order

Grilled seafood and beef burger 

Address: 168, Graemes Lane 

Tel: 4207 4844

Koftas behind bars at Kaidi Kitchen

Who would have thought that an evening in a jail cell with friends would get us this excited? All the more, because we have an entire cell to ourselves, while obedient jailers bring us food. Then there are a few waiters dressed in black-and-white striped prisoner outfits, bringing up the rest of our order. And for the bad prisoners there are handcuffs — props that many diners enthusiastically pose with. The vegetarian menu has Indian, Chinese and Continental dishes, with endearing names like Kaidiyon ki pyaas (chaach), Kaidiyon ki pasandar (soup), Kaidiyon ki pasand (laddu). Apart from the dishes, what you will also find on the menu is information on famous prisons around the world. 

What to order

Litti chokha — a delicacy from Bihar, these are doughy, crispy little balls with roasted chickpea flour stuffing that’s doused in ghee, Batata Harra and Amritsari Paneer Tikka

Address: 20/3, Bishop Wallers Avenue, Mylapore

Tel: 3020 5648 

Source :  TheHindu

Dining with Tarzan at Rainforest

 

If you ever want to dine in the jungle, you don’t have to travel far: simply drive down to Adyar. Rainforest has been a family favourite ever since it opened as one of the earliest theme restaurants in the city. A man with a crocodile casually slung over his shoulder greets you at the door — he’s just a painting, of course — and on entering, it’s like stepping into a different world. Rocky walls, creepers hanging from the ceiling, and the slightly eerie background noise of crickets chirping. Occasionally, an animal roars, startling you out of your reverie, while you’re waiting for your food to arrive. 

The menu is multi-cuisine, features a lot of North Indian and Indo-Chinese flavours, and is geared towards pleasing non-vegetarians. Be prepared for a wait if you’re going on the weekend; it’s popular enough and they don’t take reservations. Weekend evenings might be a better time to visit. However, you can while away the time with the kili josiar who makes his rounds at the restaurant. 

 Source : TheHindu

WAFFLES @ Indira Nagar

Indra Nagar Adyar gets a new foodie destination! An Architect’s office metamorphoses into a neighborhood cafe at Waffles Thru The Day. Tucked into a basement, this novel take on a diner operates from 7:30 am to 10 pm. It is a one of a kind cafe for waffles, crepes, pancakes.

The Classic Waffle dusted with sugar, splattered with fresh plump strawberries drenched in syrup and a final flourish of a dollop of whipped cream, is a must try.

From the Mediterranean waffle with olives and cheese to Morocco and even the Caribbean, the Chennai foodie can expect savory waffles to interest her palate.

Eggless pancakes for the pure vegetarian with a myriad of toppings is an added attraction. The Old Fashioned Pancake will tempt Chennai's taste buds. Weekend gourmet pancakes and pancakes on a griddle are novelties on the menu.

Breakfast thru the day of waffles and pancakes with poached eggs, sausages and buttered mushrooms, baked beans offers families and office goers a respite from the kitchen.

Specials and sides, gourmet coffees and high grown tea, iced tea on the house and much more await you at Waffles Thru The Day. 

Source : lifeandtrendz.com

The continental shift

As Chennai changes its morning patterns, restaurants and cafes are responding with chic, intuitive and global menus. Even just a year ago, if you wanted an early breakfast in this city, it meant ghee dosas, idlis and pongal in bustling Udupi-inspired restaurants. Now, it’s fascinating to see how quickly the city is embracing new spaces, flavours and ideas. Today, you can choose between inventive jalapeno waffles, Israeli shakshuka or classic chocolate croissants. Between cold-brewed, Turkish and Aeropress coffee. Between trendy European-style cafes, beach shacks and even a farm, complete with hens and cows. All at 8 a.m. The MetroPlus team scours the city to find you the most delicious ways to start your day.

Mash

Sitting by a veranda and watching the azure sea is therapeutic. More so when, with each wave crashing into the shore, a spoonful of tangy baked beans makes its way into my mouth. And then there are the additional views — people running on the beach (inspiring yes, but I’d rather tuck into my large breakfast here), a few attempting yoga on the warm sands, friends catching up, coy couples holding hands while surreptitiously looking around, chubby, playful dogs being walked — a laid-back breakfast at Mash entitles you to all of this.

As for their breakfast menu, there are fluffy pancakes topped with fruits coated in honey, plump sausages, a satisfying selection of eggs, including a gooey cheese omelette, French toast, veggies, beef masala, chicken masala, and if you can resist temptation, there are oats. The only risk however is that if you have somewhere to be the blissful ambiance can make you forget all about it.

Timing: 7 a.m. on weekends, 11 a.m. on weekdays

Address: T54B, Elliots Beach Road, Besant Nagar

Tel: 4551 1555

L’amandier

With exposed-brick walls, high windows through which the morning light streams in, and comfortable seating, this cafe is popular for its breakfast buffet. The charming interiors can make you feel like you're in a French bistro, and the choice on the menu can leave you reeling.

Croissants, toast, muffins, preserves, maple syrup, fresh fruits, juices, cheeses and cold cuts, a salad bar, baked beans, bacon, sausages, eggs to order, one hot dish each for vegetarians and non-vegetarians, a potato dish and a vegetable stir fry... If it's your lucky day, they might even be serving pancakes. Finish with a steaming hot cuppa of your preferred brew: all of this at Rs. 399 plus taxes.

While service is friendly, it can be slow at times. Best go here when you're not in a hurry, so you can soak up the atmosphere and have a leisurely meal.

Timing: 7.30 a.m. to 10.30 a.m.

Address: 57, 2nd Main Road, R. A. Puram

Tel: 4282 7882

Chamiers Cafe

Fancy having continental breakfast for breakfast, lunch and dinner? Well, you can do exactly that thanks to the all-day breakfast menu at Chamiers Café, the quaint, quiet café just off a busy main road.

Aimed at people who’re creative with irregular timings, the café offers classics like baked beans on toast, pancakes, baked croissants and French breads. For those looking at healthy options, there’s muesli, fresh fruit platters and juices.

The simplicity of the fare on offer, including fruit or a quick meal of eggs and toast, is what works best here. One of the hot favourites among regular patrons are the waffles, which come plain, with cheddar and jalapeno, or chocolate chip, with toppings of bacon, maple syrup or ice-cream. Also, don’t miss checking out the recently-introduced Shakshouka, an exotic dish of poached eggs on a bed of tomatoes, peppers and chilli, spiced with cumin. All this while you can hear the busy world go about their everyday business from the comfort of your cosy chair.

Timing: 8.30 a.m.

Address: Old No. 79, New No. 106, Chamiers Road, R.A.Puram

Tel: 2431 1496

The Farm

A koel sings a longing song as we drizzle syrup on the spongy pancake; bamboo leaves rustle overhead when the baguette is served; a squirrel scuttles on the branch of a nearby tree, slides down the trunk and settles on a stone bench as we dig into omelettes. This is what breakfast at The Farm does to you; although the food is good, the ambience makes it difficult for you to concentrate on your plate.

It’s located inside a 17-acre farm — we park our vehicle near a cattle shed and walk past a hen and her noisy chicks into the restaurant. But what’s the fun in eating indoors when we can eat on wooden benches surrounded by strapping trees?

For the meal, we order a bowl of ragi flakes with honey and almonds, baguettes, plain pancakes with butter, omelettes with Mozzarella cheese, and baked beans on the side. The Farm claims to make its own bread on wood-fired ovens in ‘traditional methods’; the jams, butter, and cheese too are said to be made in their kitchens in small batches.

The snow-white butter and jam are excellent; so is the creamy yoghurt that’s served with the baguette. Apart from their artisan breads, you can choose from fruit bowls, cereals, and eggs served with two slices of rustic baguette, grilled tomato, potato wedges, butter and jam. The potato wedges deserve a special mention — done crisp on the outside, they soften as we bite in.

We feel a tad stuffed with all the butter and cheese and decide to burn if off with a walk — they offer a complimentary guided tour. The sun steadily climbs up the Sunday sky as we pass by the empty cattle shed (the cows have gone grazing) and trudge through their organic vegetable garden that supplies to the restaurant. We’re also introduced to their horses.

We leave for home, sun-burned and sweat-drenched, but satisfied — what we had was not just breakfast, but a field day.

Timing: 7.30 a.m.

Address: 1/277, Semmancherry Village, OMR

Tel: 91760 50562

The Brew Room

If you like eggs, this place is for you. The Brew Room offers an all-day speciality breakfast featuring eggs any way you might want them — Benedict, Florentine, or made to order. They also offer a massive soufflé omelette with chives and three types of cheese: brie, cheddar and parmesan. Their house speciality, however, is the moist and fluffy French toast, which come with a satisfying cinnamon twist. It is served with melted butter and maple syrup, and surprisingly, bacon, should you opt for it; its saltiness cuts deliciously across the sweetness of bread.

Breakfast is incomplete without a strong brew, and here you have eight different kinds of coffee, from the German-invented chemex, the cardamom-flavoured Turkish coffee to the Aeropress with caramel and nutty tones and the davara coffee, which lends a local flavour.

The place invites a wide range of diners, including joggers and guests from the hotel it’s situated in. Sit inside the cozy room with its European influences, surrounded by the smells and sounds of fresh brews or bask in the summer sun while lounging in whimsical wrought-iron cabanas, under the canopy of a 100-year-old sleeping tree.

Timing: 8 a.m. to 10 p.m.

Address: 146, Dr. Radhakrishnan Road

Tel: 2811 4700

Pantry D’Or

Anna Nagar used to be fuss-free. Early risers from the locality settled for the traditional masala dosa and filter coffee — besides, these were the only breakfast options available in the area. Not anymore.

Now Pantry d’or, that opened a year ago, offers an elaborate breakfast menu with cereals, omelettes, juices and different types of bread — white, brown, multigrain, French toast, croissants, pain au chocolate, viennoiseries, cinnamon rolls and doughnuts. They also have a platter with hash browns, sausages, muffins and more, and four kinds of pancakes, served with maple syrup, chocolate, bananas or mixed berry capote, which are available all day due to popular demand.

On weekdays the place is usually relaxed during breakfast time, with families and working professionals from the area coming in to start their day with an international spread. The weekends, however, it is packed with visitors from as far away as Adyar, in addition to the regulars from the locality.

Timing: 8.30 a.m. to 11.30 a.m.

Address: 21/11, J Block, 6th Avenue Main Road, Anna Nagar East

Tel: 3085 3598

Old Madras Baking Company

Sometimes the only thing that can make you feel better is a custard Danish. Especially when you’re on your way back from yet another gruelling summer workout. Duck in here for some quick caffeine and carb comfort.

As the staff stack trays of still-warm croissants and pull loaves of spongy brioche out of the oven, grab a cup of coffee teamed with an indulgently buttery croissant. There’s just one communal table, and it can get rather cramped. Especially since, at 8 a.m., the store is still being put in order, and even the lone table is piled high with boxes of bread.

Nevertheless, if you don’t mind the constant bustle, it’s an unexpectedly reassuring setting, chatty customers, busy waiters and the powerful scent of baking bread.

While there are a range of baked goodies, from billowy buns to golden-brown gluten free rice bread, the menu’s deliberately short. However, besides the wide range of cheeses and meats, they have a set of salads as well, so the staff can make you a variety of grilled sandwiches. The only tough part is making a decision. Try the brioche or sweet bread with their creamy egg salad. And, of course, finish with a Nutella-filled brioche. You’ll probably have to run another 10K to work it off. But at least it’s worth it.

Timing: 8 a.m. to 9 p.m.

Address: 279, TTK Road, Alwarpet

Tel: 4208 4422

Sandy’s

Who wouldn’t want to start their day with French toast, maple syrup and pure, melted chocolate? Situated in the heart of the city, Sandy’s is a well-known hangout for youngsters in the city. Particularly famous for their desserts, they also serve mouth-watering breakfast dishes starting at Rs. 60.

The menu will leave you spoilt for choice, with steak and eggs with baked beans, grilled toast and hot beverage, eggs Benedict and Florentine, regular and red velvet pancakes, Nutella croissant, hash browns, toast with flavoured butter, chicken sausage, eggs to order and bacon.

The most popular dish is Hearty, a combination of sausage or bacon, three eggs, toast, hash browns and a hot beverage. Those who are looking for a healthy option can order ‘Light’ and get granola, fruit, yogurt, croissant and juice. Either way, you are going to be stuffed with delicious food and nothing compliments the start of the day better than breakfast that makes you smile!

Timing: 8am onwards. Served all day.

Address: 16/1, Wallace Garden, Next to Subway, 2nd Street, Nungambakkam.

Tel: 4214 4000

Source : thehindu.com

Chennai’s five best seafood restaurants

The Marina

Ideal for people who love fish and daunting for those who don’t, this restaurant takes its fish seriously. As you enter the aquarium-like interiors, brace yourself for the scent of the ocean (a polite way of saying it can smell a little fishy). Their dramatic display features the day’s catch, wrapped in snowy ice chips, making this the ideal place to widen your repertoire: There’s a chef on hand for advice and the menu is comfortingly flexible.

The Marina is at 39, College Road, Nungambakkam.

Call 3085 3780 for reservations. A meal for two costs pproximately Rs. 1000.

Dahlia

Set in a grungy building, the diminutive restaurant, like its staff, is more businesslike than welcoming. The television is blaring when we enter, featuring a fight between two chubby Sumo wrestlers. The clock shows Japanese time. And we’re unsmilingly shown to the only empty table left, and promptly handed menus. No time wasted on small talk: just point to the menu, and ten minutes later you’ll be dipping your sushi into a dainty bowl of soy sauce, and gingerly topping it with their signature wasabi, powerful enough to bring tears to your eyes.

Also try the perfectly flaky butter fish, served in a golden pool of caramelised butter sauce.

Dahlia is at 37, Kaveri Complex, Nungambakkam. Call 2826 5240 for reservations. A meal for two costs approximately Rs. 1500.

Jonah’s Bistro

Besant Nagar beach is famous for its fried fish stalls, offering everything from prawns to sardines, slathered in bright red masala, deep-fried and served with a generous squeeze of fresh lime. If you prefer a place with air conditioning and comfortable sofas, head to Jonah’s Bistro, a ten minute walk from the beach.

The menu unapologetically offers pop food, but instead of taking the obvious multi-cuisine route, they feature a curated, refreshingly unpretentious range of dishes. The seafood includes crisp calamari served with butter sauce, as well as Italian fritto misto.

Jonah’s Bistro is at 147/9, 2nd Avenue, Besant Nagar. Call 3085 3946 for reservations. A meal for two costs approximately Rs. 800.

Nair’s Mess

Get here by 12 p.m. for lunch, or be prepared to wait outside. Nair’s Mess gets packed quickly, and for a good reason. Prices are low, service is quick and the food is consistently good. Instead of handing you a menu, the faintly impatient waiter will reel off a list of available items once you finally find a table. This includes “chicken fry-brain fry-prawn fry-fish fry-omelette…”

The omelettes are good, and the ‘meals’ are tasty, but the highlight here will surface unexpectedly. Just as you start to eat, the waiter will bring a tray of freshly fried vanjaram (seer) to your table – just to look at, of course. Its brilliant marketing; because the fish smells so fabulous, customers rarely turn it down. Fresh, thinly-sliced and marinated in minimal masala, it’s crisp, flaky and tastes of the sea. Once you’ve had a slice, or three, ask for the prawn masala, which is hot, spicy and unexpectedly addictive.

Nair’s Mess is at 22, Mohammed Abdullah, 2nd Street, Chepauk (Opposite the cricket stadium on Bells Road). Call 2842 0850 for details. A meal for two costs approximately Rs. 300.

Amma’s Chettinadu Restaurant

The walls are grimy, the furniture is ramshackle and the music system, playing MGR songs on loop, has clearly seen better days. Nevertheless, if you want an epic crab masala, Amma’s Chettinadu is the place to go. A bowl of crusty little anchovies is served with hot rice and a range of curries. The cook is clearly an old hand, because every dish is executed with practised flair. While some of the curries do taste the same and the food is generously salted, it’s not thoughtlessly spicy and oozing with oil. The crab in particular is unexpectedly nuanced, even sophisticated. Those legendary drunk hoards clearly have excellent taste!

Amma’s Chettinadu Restaurant is at 1, Giri Road, T. Nagar. Call 4212 2176 for details. A meal for two costs approximately Rs 800.

Source : thehindu.com

An app that rewards everytime you log in to a restaurant

Here’s a mobile app that looks to become popular among foodies-cum-shopaholics. Bounty, a free mobile app, now plans to spoil you more by rewarding you for checking in at partner places. 

 

All that the user has to do is to download the app from Google PlayStore and there you go.

Every time you walk into restaurants or cafes that the app has partnered with, Bounty automatically recognises the location, alerts you on the reward points (read vouchers from Flipkart, Amazon or other recharge gifts) that could be redeemed later.

 

The app works even without your GPS being on or even if you’re offline. The 5.5 MB app recently got an updation that has increased the efficiency of the app.

 

However, with a lot of interest happening in the online F&B space, it will be very interesting to see how the app stays in the competition current.

Moreover, the app is now only functional in Bengaluru,Chennai and Hyderabad. Expanding it to more cities will defintely be one core concern to see better traction.

Source : business-standard.com

1500 kgs of Biriyani served throughout Aasife Biriyani outlets everyday in Chennai

The Aasife Biriyani Centre started in the year 2000 with a single shop of selling Biriyani to the people at Butt Road, Guindy has now expanded to other Indian cuisines and 6 outlets with an average walk-ins of 200+ people a day at each the outlets. Right from the beginning, Mr.Aasife, the founder of Aasife Biriyani has always emphasized on taste and ensured that the Biriyani made at his Centre was both delicious and unique. This was achieved and still is, by meticulous selection of ingredients prepared from quality masala products and the Biriyani was prepared using superior quality rice.

1) How did you get your start?

I started my business by selling biriyani from a pushcart outside the GRT hotel in T.Nagar. Prior to that I worked in a catering company, servicing weddings and that’s where I honed my skills. I owe a lot to my mentor Rehmat Khan who taught me the traditional Mughlai style of preparing Biriyani and all other little tricks that turn a recipe from good to memorable.

2) Why did you decide to pursue a career in the restaurant business?

I have always loved cooking and got great joy in feeding people good food. Moreover, I was not very interested in studies and left school early. I always knew that I would start something on my own that would involve food

3) What makes Aasife Biriyani Special?

We spend a lot of time selecting the best quality ingredients and ensuring that everything is fresh - from our meats to our spices. From the time the chicken is slaughtered to the time it reaches the plate of a patron in my restaurant is no more than three hours. Also all our spices are ground freshly every day, which plays a significant role in ensuring that everything that we prepare tastes great. I also strongly believe that if anything needs to be done well it cannot be hurried and I apply the same philosophy in my cooking techniques. We stringently follow traditional techniques of preparing Biriyani and slow cooking most of our food on wooden fires. It is this technique of slow cooking and flavour from the smoke that gives my food its distinctive taste.

4) Where do your ingredients come from?

I am a fanatic about my ingredients and scour the market for my vendors and work closely with them to get the best quality produce. 

5) What’s your secret to keeping customers coming in?

I believe that our customers will return again and again and refer us to their friends and family if they leave my restaurant satisfied. Although this is simple enough to understand it’s a challenge to translate into a winning strategy. My team is constantly striving to deliver repetitive quality at great value. We constantly work with our suppliers to ensure quality of ingredients. Every ingredients is measured in the kitchen before being added to the cooking pot to ensure that variability is reduced to a bare minimum and finally of course, my chefs constantly taste items leaving the kitchen, so that patrons can enjoy the meal they have ordered each and every time.Our motto has always been “Smile when you eat and smile when you pay”. We stand for good quality at great value.

  

6) 1500 kgs of Biriyani served throughout Aasife Biriyani outlets everyday? Tell us about it.

I started my business by selling 3kgs/day and have grown to 1500kgs/day. This is a testament to our quality and consistency. Every ingredient that goes into my Biriyani is measured to ensure that it tastes just as good tomorrow as it does today. We also prepare it in our centralised kitchen to ensure consistency and it gets transported just in time (JIT) to all our outlets. Every Biriyani delivery is consumed within an hour of reaching our outlet from the central kitchen. 

7) What sells the best at Aasife? Chicken Or Mutton Biriyani?

Chicken Biriyani is our best seller but I personally prefer Mutton Biriyani.

8) How do you look at your competitors? Have you had a chance to taste Biriyanis from other restaurants? 

Absolutely. I always strive to learn from my competition and grow. I believe competition is always good as it keeps us on our toes and pushes us to better ourselves. I constantly observe best practices not only by my immediate competition but other restaurants to ensure that my customers receive the best and are always happy.9) How are you positioning yourself as a brand in a place like Chennai? We cook authentic food prepared using traditional recipes and serve it in a modern relaxed environment for today’s customer. Our mantra is “Smile when you eat and smile when you pay”. 

10) Few foodies have been complaining that Aasife Biriyani is not as tasty as it used to be. Would you like to comment on that? 

We always take consumer feedback seriously and will definitely look into the views that you have expressed here. There’s an important point that I would like to make, having gone through the screenshots that your team had shared with me. Recently Aasife Biriyani has separated from Aasife & Brothers Biriyani and I think many of the comments were regarding the restaurant in Butt Road which is now run by my brothers. Aasife Biriyani now has 3 restaurants in Alandur, GST Road and Anna Salai and my biriyani is being prepared using the techniques and recipes that I had developed myself and has been the source of my growth. We have also changed our branding and are in the process of launching a marketing campaign to highlight our new identity and at the same time communicate that our recipes are the original ones.

11) Are you looking to expand?

That’s an emphatic YES. I currently own 3 restaurants- 1 in Alandur, 1 on GST road and one next to the Thousand Lights mosque on Anna Salai. I plan to expand to 10 outlets in Chennai with a total of 2,000 covers by the end of this year. I am also looking to expand to other cities in Tamil Nadu and later to the rest of India. If a suitable opportunity arises I would also like explore the possibility of setting my chain in UAE, US and in the UK.

12) What medium will you be advertising yourself on?

We will be using multiple mediums to connect with people. We are in the process of launching our new Digital Media Marketing initiatives along with a new Android and iOS APP. But we also plan to be on traditional media.

13) What next? 

Our primary focus now is on expanding our restaurant footprint across Chennai and revamping and improving our centralised kitchen. We are also investing time and resources to improve our information and MIS systems so that we are able to deal with the scale that we are trying to achieve. A big part of our future growth plan is linked to Home Delivery and we are focussing on aggressively growing the Home Delivery business. We have recently created a new call center set up for improved customer service. The new APP should also help the ordering process immensely. On the operations front we are investing in significantly increasing our delivery capability and also on new packaging ideas that are more functional and at the same time helps us create brand connect.

Source : lifeandtrendz.com

Dipping Pot

Fondue has arrived in Chennai! Perfectly named the 'Dipping Pot,' set up in TTK Road, the restaurant has taken the easy way out by having a cafe menu and having the fondue menu at the end.

They have tweaked the fondues to include a slightly spicier and flavourful fondue while also retaining the classic Swiss fondues. The cup sized portion is also a welcome change and the only thing the cup takes away is the crisp layer of cheese that settles in classic fondues that people tend to love to scrape and eat. No such thing here. 

Unlike the classics where you get typically just bread cubes and potatoes, here you have some fabulous options. Like chicken balls, fish fingers, nuggets, broccoli along with bread sticks, cubes and potatoes.

Source : chennaifoodie.com

C K Ranganathan and Actress Pooja kumar launches "the Chinese Story" restaurant in chennai

The Chinese Story is a new venture taken by its partners to make a story out of each eating experience. It's not just another Chinese food place.The chinese story was launched in the esteemed presence of  Mr. C K Ranganathan Founder Chairman of CavinKare, Mr. Sanjay Thumma founder of the phenomenally successful cooking website, vahrehvah.com, Actress Pooja Kumar.

Not only the food there... Each wall , each prop tells a tale.

"We have strived to include new items in our menu... We have the guidance of chefs with over two decades of experience in India and abroad. With their help we have designed a menu which is not only interesting but tasty too. Our Menu card has been designed in an interesting manner. Interesting and funny jokes are also a part of our Menu. Nowadays eating is not only about the food it is about the ambiance in which it is served. The decor is from the name itself! Walls telling stories of China, table mats with snippets and funny stories...we have also sourced interesting artifacts from China which is on display here.We hope to cater to the family customers and to the office goers. We have various interesting combos for people looking for a quick lunch.An innovative Chinese takeaway box has been designed so that people traveling can pick it up on the go.The experience we want to give the customers who come to The Chinese Story is that of great food, great ambience at a reasonable price", said Vaibhav, Co-founder -The Chinese Story.

Source : lifeandtrendz.com

A moonlit millet dinner

Can healthy, organic, responsible food be tasty? Gandhimathi Azhaguvel, the owner of Diet-in, a niche restaurant in Vadapalani, attempted to prove that a healthy meal can also be fun. To make her point, on all full moon nights, she holds a dramatic dinner on her restaurant terrace.

The event, named ‘Nila Soru’ (which literally translates into moon rice), has been held every full moon night since 2012. The food is vegetarian, and always accompanied by music. The imaginative menu is made from ingredients rarely seen in today’s urban cooking, whether it’s in homes or restaurants. This includes Navadhaniyam and a range of traditional millets.

The event, held recently, began with thirikadugam soup, spiced with dry ginger, black pepper and thippilli (Indian long pepper), a combination of healing spices used to aid digestion. The next course comprised millet vadas and kandarappam, made with a blend of rice, dal and jaggery.

Explaining why they make an effort to host this dinner every full moon, Gandhimathi says Pournami or the full moon has a cooling effect, and she believes that eating in the moonlight can be a powerful experience. They inevitably get a good turnout — some regulars, some health buffs, and many who come out of curiosity.

“I enjoyed the red rice puttu and the jackfruit payasam the most. So did my kid,” says Shyam Sundar who works in the Organic Farming Association.

Venue: 7/12, West Sivan Koil Street, Vadapalani, Chennai- 600026

Contact: +91 9791090646/ 9677161539

Source : thehindu.com

Ginger Hotels explore the blogosphere with ‘The Thrifty Drifter’

A chance to win 20 nights free stay at any Ginger property & Flipkart vouchers worth INR 20,000/-

Ginger Hotels, from Roots Corporation - a subsidiary of The Indian Hotels Company Limited (IHCL), today announced the launch of a bloggers outreach program as a part of their online marketing campaign. 

The campaign called ‘The Thrifty Drifter’ will invite travel bloggers and reviewers across India to blog about their travel experience across a designated Ginger city and its hotel. To qualify for participation all one needs is an inclination to travel and the ability to translate those experiences into a story. (Active bloggers and travel reviewers could have an added advantage). The campaign is divided into four phases: Registration, Shortlisting, Crowdsourcing and Blogging. This activity is a successor to the launch of a travel blog on the Ginger Hotels website.Two lucky bloggers will be shortlisted on the basis of a story submission. The winners will be assigned a Ginger city and the specific tasks to be performed during their journey. These tasks will be based on the responses gathered by crowdsourcing questions to their fan base. The catch? The bloggers smart backpack will be created by our audience who will select a cart of travel essentials from Flipkart to carry with them along their zesty journey. The thrifty drifter will then select the least expensive cart and promote their smart choices through videos.The quest will take bloggers to explore cultures and regions foreign to them. The two finalists win a 20 night’s free stay at any Ginger property across the country along with vouchers worth INR 20,000/- from Flipkart.Registration for the ‘The Thrifty Drifter’ contest starts on May 4th, 2015.Send in your entries at  TheThriftyDrifter@gingerhotels.com

About Ginger Hotels

Indigenously designed and developed by Indian Hotels Company Limited, Ginger Hotels are designed to create a unique ‘space’ that is conducive not only for guest comfort and relaxation but also for their work requirements.  Ginger Hotels characterise freshness and are modern, modular and scalable, providing guests with a consistent experience. The hotels have 100 / 150 well-appointed air-conditioned rooms equipped with a 27-inch LCD television with satellite channels, mini-fridge and tea/coffee maker. Other guest facilities at the hotel include a meeting and conference room, net zone, gym, vending machines, digital safe deposit boxes, as well as Wi-Fi connectivity in the public areas and individual rooms.

Source : lifeandtrendz.com

Double Roti

Chennai's all set for the sandwich invasion. Joining in and making fillings that much more interesting, Double Roti has our city coming back for more. Unfinished walls in combination with the 'factory' look have become statements in restaurant interiors, and Double Roti is no exception. Complete with rustic wooden furniture, differently coloured seating and a ceiling crisscrossed with red and blue pipes that end in focus lights. Although not a very bright place, with very little sunlight, the cafe has a well-lit kitchen that is the focus of all activity. 

Source : indiatimes.com