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Grill Ministri

Grill Ministri

What would you expect to first see when you enter a restaurant? A person welcoming you maybe. A bunch of waiting seats maybe. What else can you think of? We saw a giant chair with the print of a crown right when the door was opened. That was the first impression. 3 foodies, all stunned. We were then seated at a nice seat and the first thing that came to my mind was the space between tables. No intrusive and the person next table doesn't really have to see you sweat! The owner, Prateek, all of, OK, no age mentioning, whatever age joined us for dinner! And right through dinner, talking nineteen to the dozen, he kept us entertained! But the food did much more of the entertaining. Free Tandoori rotis? For everyone? No, but for everyone who orders any gravy or side dish. Why? Because the guy who makes these Tandoori Rotis has been doing this in Punjabi Dhabas where, apparently the rotis are free. That's why! So the dinner started off with a Shorba, that ta

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Maharashtrian Food Fest, Goa Portuguesa

Maharashtrian Food Fest, Goa Portuguesa

For a person who dismissed every biriyani, except the one made at home, as tomato rice, I have come a long way in appreciating different cuisines and their flavours. Quite a few times, I have been able to see the similarities between the flavours I knew and the flavours I was being introduced to which in a lot of ways introduced me to the cultures which the food represented and that has been the biggest learning for me as a foodie. Food as a way into culture! And recently I had peek at Rajasthani culture too, but yesterday, at the Maharashtrian Food Fest at Goa Portuguesa, there was a very very thin line between similarities and differences. Chef Ali, an Iranian by birth, heads Diva Maharashtra, a sister concern of Goa Portuguesa, and is now in Chennai to showcase the Maharashtrian food fest. How does an Iranian know so much about this food? I love to learn new cuisines and grow, he says. Food gives you a peek into cultures and apparently he loves that. That was the f

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Brew Room, Savera

Brew Room, Savera

Quirky cafes are slowly making their entry into Chennai and I love that! It is no more a 'when I was in Bangalore.......' phenomenon. Ah, yes! The latest entry into the bandwagon is Brew Room, cleverly adapted inside Savera Hotels, but can stand out on its own without having to rely on the hotel for clientele. And as of date, it is probably the only garden cafe in which you can actually sit on the lush green lawns. Small, quirky and eclectically set, the ambiance is a winner. The Chennai weather unfortunately, is not and so you might end up sitting in the glass interior section most of the time, but during the Chennai hot season (remember, Chennai has hot, hotter, hottest only), the outdoor will be a beautiful place to sip a hot coffee! I was there twice in two days and I waited for a few days to write about it because of one reason; the lamb burger. Now, I am paranoid about having lamb medium. Beef, yes, I have acquired that taste and the courage, but lamb, not yet

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Rajasthani Food Fest, Residency, Park Sheraton

Rajasthani Food Fest, Residency, Park Sheraton

Is this the season of Indian food festivals? Residency Towers had a Goan Food festival, the Taj Club House is having a Masala Klub menu, with the outstanding Galouti that I couldn’t get enough off and now, The Residency at Park Sheraton has come up with a Rajasthani Food Festival! Chef Kailash Chand Meena, the guest chef, a Rajasthani himself has been flown down to Chennai and yesterday, he gave us insights into the Rajasthani way of cooking. The buffet started off with an excellent  Dal Bati Churma,  something I have never had before. A wheat flour baked bread, a dal and a little crunchy topping together form this unique dish. So you take the bread, crush it, pour the dal on it and top it off with the  churma.  It floods your palate with sweetness from the churma made with almonds and sugar, the sourness from the bread and the saltiness from the dal (if I am right, but all three were present and I am not sure if I got which flavour came from where)!  By this

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Masala Klub Menu, Beyond Indus @ Taj Club House

Masala Klub Menu, Beyond Indus @ Taj Club House

How do you write about dinner when the best dish came after dessert and after all the people who came for dinner left? Three starters, four gravies, three types of bread, a small dessert platter, goodbyes and every-body-leaves later, came a small plate with four small pieces of heaven on earth! The King-who-loved-the-kebab who ordered his cook to come up with this dish when he lost all his teeth, I hope didn’t get it softer than this, because, that would have gone the wrong way down to his lungs! The Galouti kebab was on this special ten-day menu, but wasn’t on the set menu for the night. So after everybody left, we asked for a portion of Galouti and boy, we were glad. It was soft, melt-in-the-mouth and instead of the tiny roti, if it had been served on a saffron naan, it might just have been unbelievable, but even without all that, this was a winner. Winner by a long long way! You have to eat this to believe it and I need to find out how long this has been coo

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Cake at Adoniya

Cake at Adoniya

There are times when words cannot say what the mind and the heart wants to say! I don't think even the photo can convey what has to be conveyed! But I am going to try! When this cake was presented to me, I was stunned. Or Shocked. Or, I don't know whether hit me. It took me a while to look at that thing in front of me and tell myself that it wasn't a MAN VS FOOD burger. The patty was there, onions were there, the bun was there and the chips were there, but the chips was the only give away that this wasn't a real burger! Really!?! Made of Ferrero Rocher, the cake itself was divine. But I kept going back to slice the chocolates that made the burger patty look real and gulping that down! I have had many cakes done at Adoniya, but even Maaria is going to have to struggle to beat this creation of hers!!!

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Sunday Brunch

Sunday Brunch

Sometimes the restaurants just don't cut it. Neither do people. Lazy Sunday, want a brunch, but don't want to step out. All brunches don't have pancakes. Don't want to wake up early and head for breakfast. Feel like cooking, but don't want to cook too much. Want to make pasta, but don't want to make the pasta from scratch! Contradictions, contradictions. Life is so full of them! The want-to vs the to-do list rarely matches. Especially on Sundays. So when that happened and the family wanted a brunch, I decided to cook the brunch. Not the chef type cooking, but the lazy man type cooking. And therefore almost everything that went into making food was food itself! The Menu Hash Browns; flaky style. Missing in all brunches, so Pancakes. Since there was mood for Mexican, Tacos. And the mood for Italian, so Pasta And the mood for dessert, so lazy man ice-cream. What's brunch without some tea, so English Breakfast tea! So, first the preps!

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