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Coorg Food Festival at Madras Pavilion, ITC Grand Chola

Coorg Food Festival at Madras Pavilion, ITC Grand Chola

When somebody (read blogger) writes something not-so-great about you (read a recent food festival), there are a few ways to react. 1. You could stop talking to them ever. 2. Call them names and malign them. 3. Do more mean things. 4 All of the above! There is a 5th option I guess. Make the blogger eat his own words by making sure the next festival will blow his mind! After a near fiasco with the Mumbai to Goa food festival, I thought I will never be allowed into Grand Chola. It was near scathing. Ideally, they should have kept a separate security guard to make sure I didn't come within a 200m radius! But when they called me over for their new food festival, Coorgi, it was the packed restaurant that was the first sight. After the food, tt was like Anton Ego eating Remi's food! Really. After a few minutes, three of us were seated and the trolley arrived with a simple but super yummy drink, the Coorg's Spice Market. Herbed and served with rum for th

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The Orange Tea at The Flying Elephant, Park Hyatt Chennai

The Orange Tea at The Flying Elephant, Park Hyatt Chennai

" Kaatru vanga ponen, oru kavidhai vaangi vandhen ," sang a former super hero of Tamil cinema. It translates to, "I went to get some fresh air, but I came back with a poem." That's what happened when I went to the Teppan Food Festival at The Flying Elephant. OK, so the teppan is behind a glass, so you have to see the tricks with a glass barrier. Ironic. That didn't stop the guests from lining up in front of the glass to take a look and allowing their phones to do the same at the teppan Chef Lalit doing knife tricks while making some awesome Seafood Fried Rice! While Park Hyatt invited me over for their Teppan dinner, they are not going to like this piece of writing. A little tea hijacking the evening! Can't blame me. They simply had a tea that was brilliant! Back to Teppan. Dinner started for the four of us with Beef Carpaccio. Brilliant cut of beef soaked to perfection. This was followed by an excellent scampi

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Tao of Peng, Intercontinental Chennai Mahabalipuram Resort

Tao of Peng, Intercontinental Chennai Mahabalipuram Resort

What is the meaning of Tao of Peng? I did try a bit to find out. Both before and after I ate there. Intriguing that Dr. Google has no answer. Or maybe I didn't try hard enough. Maybe it doesn't have a meaning. Or maybe it is complicated. Just like the food it serves. Keep things simple, they say. Sometimes, I guess if you complicate it correctly, you may be able to pull it off! And when faced with situations like this, I feel it is best to leave it to the chef to complicate your meal for you! Thats what we did. How else do you expect us to enjoy food in a restaurant that makes it seem like it is going to serve you some super authentic stuff, when you have your mother for whom Chinese food is incomplete without Manchurian? With others who have traveled around the world and have opinions of Chinese food? A bunch of 5 people with completely different tastes! 'Start with some dimsums and then we will talk about the main course,' the chef said.

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Chili's comes to Chennai

Chili's comes to Chennai

Can a Tex-Mex survive the Chennai heat? Hard to tell. Habanero, with quite decent food didn't survive. It really didn't do much wrong. OK, service was close to pathetic, but reviews in forums were thrashed. And anyone who dared to write something good about it was also thrashed. Honestly, service and attitude let them down, but the food wasn't bad. And the complaints were all about the food. So Tex-Mex and Chennai?  Welcome Chili's. I hope you survive this one!  I think it will!  So, the ambiance is a lot more happening and the music is nice and reflects the cuisine to a large extent. Chili's is in general more Tex than Mex and the Mex flavours are more of a foreplay. It is outwardly American and proud of it, so don't expect Mexican flavours to bombard your taste buds.  Clearly, the person who made our Guacamole on the table didn't do a great job. Clearly the chef in the kitchen knows how to make a Guac. So our on-t

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Coutrallam Border Rahmath Kadai

Coutrallam Border Rahmath Kadai

When you think of mismatch, lot of things come to your mind. How does one, a very successful one with an almost cult kind of followers for a restaurant in a remote town cope with a modern city like Chennai? Jazz it up? Plush interiors? Trained waiters? Awesome cutlery? Nope. Mismatch is the way to go. Modern looking exterior. Posh Glass interiors. An a/c that looks like its going to fall off any moment. A waiting-in-queue on a weekday. BMW cars on the outside. Banana leaf on the inside. No billing counter. Just a table with the classic ' kalla .' Kalla  is a colloquial term for the money box.    No difference between eaters and waiters. Waiters don't have to write down orders. Parotas arriving in heaps, taken off the large plate with hands and landed on your banana leaf. Gravy kept in large containers in the table. For the table. Strangers sitting across you. If you want your own table, wait. Doesn't matter if you're a couple. This is not the pla

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