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Latest Posts

A trip down memory lane

A trip down memory lane

Have you been to Kimberly? No, I said. What's that? I'll show you now, let's have our meeting there, he said and whisked me away to Harrington Road. We had half our meeting in the car and the other half never happened. Nestled in a quiet lane off Harrington Road, Kimberly is a beautifully restored heritage property in which you can work. A nice co-working space on the first floor with the charm of a heritage property is rather rare to find. Maybe even non existent in Chennai as of now. But I was there of course for the food. The food is not playing second fiddle to the co-working space though and has clearly been well thought out. With multiple seating arrangements from a low seating hall to a full 8 seater home dining table, from an outdoor garden seating to an ancient patio seating, Kimberly is multifaceted. The cuisine maybe hard to connect with for the millennials - South Indian with Continental, but for those who have lived through the 80s and 90s,

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Chennai Foody Insta

Chennai Foody Insta

It's true,isn't it? Therefore it deserves to be the best dish in the world. Vote for it and let's make it official. http://ift.tt/2koGLUn #chennaifoody #eat #contest #foodiemadness #biriyani #biriyanilove via Instagram

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A millet journey with the Agriculture Minister

A millet journey with the Agriculture Minister

 Everytime people ask me about Quinoa, I'm tempted to yell. I know that it is not going to have any positive effect, though. Quinoa has gained fame around the world as a superfood. I have nothing against quinoa. But Indian millets, a lot of them are nutritionally superior but poorly marketed. Poorly grown. Poorly distributed. Poorly cooked. The Karnataka Govt has taken an initiative to start. The Agriculture minister, Mr. Krishna Byre Gowda with his eloquence wowed the audience at dinner in the Taj Ballroom, but long before that, at lunch in the modest but brilliant Prem's Grahma Bhojanam, a tete with him revealed the issues at grass root levels. Suddenly I realised that blaming everyone for wanting imported millets like quinoa is not going to help. The fields growing millets are less than 10%, he says. Motivating farmers to grow millets is even more difficult. Demand is low, so prices (not direct millet price, but compared to the amount of money the

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Uninvited dinner at Pondy turns awesome!

Uninvited dinner at Pondy turns awesome!

Going to Pondy on a long weekend without a room booking or a place to stay is, well, ambitious. But when you decide at 3 pm to take a drive and leave Chennai at 330 PM, there is no time to make bookings. That is another story, though. But the next day, driving to Puthur Jayaram mess and onward to Tranquebar and then arriving at 10 PM in Pondy, again without a room is a bigger mess. But then, we were hungry. What's the worse that could happen? We'll have to sleep on the beach, right? So be it. A bigger problem had to be tackled. Hunger. After going up and down over half a dozen restaurants only to be told that there are no tables, le Chateu came as a saving grace as one family had finished dinner by 10 and the owner was willing to let us have that table. Our legs thanked us more than the tummies. Our 'vegetarian for the month' friend got himself a platter. Unluckily for him, it tasted good, so the two of us also dug our fingers. He ordered a mushroom chee

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Chennai Foody Insta

Chennai Foody Insta

A special dinner with the Karnataka Minister for Agriculture @tajcoromandel promoting millets and the chefs did a fabulous job creating a 4 course meal with millets. #chennaifoody #eat #foodtalkindia #fbai #food #healthyfood #healthy #millet #asparagus #appetizers #foodphotography #foodporn #foodie #foodstagram #instagram #shotononeplus via Instagram

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Chennai Foody Insta

Chennai Foody Insta

The brand new menu @parkhyattchenn Flying Elephant has some fabulous creations. This ostentatious Milanese saffron risotto with a Aussie lamb shanks was a stunner of a dish. #eating #risotto #fbai #foodtalkindia #foodphotography #foodwriter #foodporn #food #foodie #foodwriter #lamb #italian #saffron #followme #instagram #foodstagram #rice #yummy #yummyinmytummy via Instagram

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Around the world on an Elephant!

Around the world on an Elephant!

How does a hotel celebrate? Especially something as big as the return of alcohol. Or even their anniversary. Or when both come together. There are simply many ways to celebrate, but the best of the hotels get their chefs to recreate something. A new menu maybe? That is how Park Hyatt, the home to one of the best restaurants in the city, is doing. A brand new menu at The Flying Elephant. It's no new menu with a tweak here and there. 75% of it is new. Well, not just new, but a little push of the boundaries. A live salad. No, not a live counter, but the chef dishing it out and mixing it up on your table. The end result of all the theatre was a beautiful salad with loads of crunch. Well, I'm biased to anything that has a little crunch to it, but I wouldn't be exaggerating if I said that the salad was fabulous. What else can you expect when you have Chef Teku at the helm and we're dealing with something called the Singapore Slaw Salad! Grilling wate

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Chennai Foody Insta

Chennai Foody Insta

On world vegetarian day, this unique dish @_kimberlyhouse is the first vegetarian dish that came to my mind. Inspired by the street side if Singapore, Cal's Green Tea rice with a nice balance of rice and veggies with peanuts and a unqiue green tea gravy is a nice new addition to the vegetarian dishes of Chennai #chennaifoody #foodtalkindia #fbai #healthyfood #healthy #food #rice #greentea #peanut #vegetarian #foodphotography #foodblogger #foodblog ##brownrice #shotononeplus #foodstagram #instagram #foodwriter #foodgasm #foodporn #foodie #chennai via Instagram

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Chennai Foody Insta

Chennai Foody Insta

Who taught the Thais to make #biriyani? The Malaysians apparently. Called the Khao Mok, this has an uncanny resemblance to our biriyani with a little lemongrass flavour. Available at Benjarong as part of the South Thai Food festival till 8th October. #eat #asian #thailand #foodtalkindia #foodpassion #foodporn #foodie #foodwriter #foodstagram #fbai #shotononeplus #rice #travel #culture #followme #instagram #foodphotography via Instagram

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Who taught the Thais to make Biriyani?

Who taught the Thais to make Biriyani?

Apparently the Malaysians! Anyway, it reiterates the fact that cuisines are not country specific but originate from regions. As we move away from classifying it as Thai food, variations within the country are wide. The South Thai for example has a lot more influence from Malaysia with Satays and the likes taking centre stage. Chef's table with Ramkumar at the launch of Benjarong's Southern Thai festival, threw up a new surprise. A biriyani. I'll come to that in a bit. Having chicken wrapped in pandan leaves is now passé, but how about with a fish? I would expect it to fall apart and disintegrate, especially if a basa fish is being used, but the chef has ensured that only a good fillet of seer fish is being used for this dish. The result? A nice fish dish with flavours and shape retained. So much so, that if I wasn't told that it was fish, I would have mistaken it for chicken. So, the biriyani. Khao Mok is what the Thais call it. Thai Biriyani is

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Chennai Foody Insta

Chennai Foody Insta

Flaky Parota nachos layered with chicken fry at the world tourism menu set for Wednesday @itcgrandchola This dish refuses to leave my taste buds. #chennaifoody #eat #instagram #foodwriter #foodpassion #fusion #nachos #indian #parota #cheese #cream #chicken #fbai #foodtalkindia #gloobyfood #shotononeplus #foodporn #foodgasm #foodblogger #foodblog via Instagram

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Parota goes to Mexico and returns with chicken fry

Parota goes to Mexico and returns with chicken fry

Sometime's its best not to describe the cuisine. Just leave it to the chef and let him decide. Actually, let him just go crazy. Take the World Tourism Day for example. With the theme of Sustainability Tourism, there were many ways to make this work. The chef here simply went crazy. Some dishes were global concepts with local ingredients. Some were Indian dishes fused with European dishes. Some simply had no description. Let's take the Thakkali Rasam Ramen. Yes, you read it right. A beautiful thakkali rasam , poured into a wide soup bowl. Seeing what goes into the soup is now passé, but nori and egg in Thakali Rasam ? True fusion here and one that was executed well. Flavours match more than we think they can. Nori in rasam , while doesn't appear to gel well, simply did so beautifully. The next dish wasn't a surprise. Idly simply goes with everything and an  Arrabbiata  sauce is no different. With some parmesan cheese on top and idly podi and powd

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