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10 years of Chennai Foody

10 years of Chennai Foody

Yes, I've been around for that long! What started as a small outlet for my writing has taken various pivots to come where it is now. While I don't know what the future holds, I would like to take this chance to thank you! Thank you for reading this post and all of the other posts that you've read. Some you may have liked, some you have hated and sometimes you may have wished you were with me, eating those dishes. I can't take credit for those. I promise, it was the chef who doled out dishes that brought out the creativity in me. I just wrote. This blog has got me connected to so many people, I can't even begin to describe the profound effect it has had in my life. It taught me to write, but later on it taught me to respect, both opinions and points of view. It got me talking to other writers and bloggers and then it taught me food. The more I wrote, the more I learnt. It also showed me the nasty world of hospitality and got me grounded. When I thought that t

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A Bohra Thaal

A Bohra Thaal

Get invited to a Gujarati Muslim house. Right now. A large community plate with Shahi roll, raan, creamy gravy and a nice rich biriyani. Yummy #chennaifoody #eat #yummyinmytummy #yummy #foodtalkindia #fbai #foodgasm #foodporn #foodphotography #food #foodie #foodblogger #foodblog #chennai #foodwriter #oneplustwophotography #followme #foodpassion #foodwriter #dine #lunch #lamb #biriyani #gravy #raan via Instagram

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A beautiful meal

A beautiful meal

I've cribbed about food. Perfectly palatable food. I've judged it, poked fun at it and at times, wasted it. All because I could pay for the food and I wanted value for my money. Money. But money is not a basic need. Food is. Ironically, you need money to buy food, but food is a basic need. A few weeks back, when driving with my friend Bhisham, he stopped by the side and asked me to help take a packet from the back seat. I obliged. He got out of his car, walked over and gave it to a kid on the street. The kid looked up at him, surprised. He came back, but I watched the kid. The kid's happiness had to be seen to be believed. Food makes all of us happy, doesn't it? We celebrate with food. Banquets and parties are all about food. But food is a basic need. We've gone past it, so we may not appreciate it, but it is. For those who scramble food out of dustbins, a clean pack of food given by a stranger is a party. Something that can bring happiness. As I pro

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Street side dosa at Vadodra.

Street side dosa at Vadodra.

Toppings that can put  #pizza to shame. The street side dosa stall at  #Vadodra  has been around for ages apparently. A fantastic dosa that was warm for the  #rainy  day.  #chennaifoody   #eat   #healthyfood #yummyinmytummy   #yummy   #foodtalkindia #fbai   #foodgasm   #foodporn #foodphotography   #food   #foodie #foodblogger   #foodblog   #chennai #foodwriter   #travel   #travelling   #indian #dosa   #streetfood   #chilly   #shotononeplus #vegetarian   #chennaifoodyvideo

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Sev Usal

Sev Usal

Sev Usal. On the streets of Vadodra. Warm, comforting, soft, crunchy, soupy all that the same time. #chennaifoody #eat #healthyfood #yummyinmytummy #yummy #foodtalkindia #fbai #foodgasm #foodporn #foodphotography #food #foodie #foodblogger #foodblog #chennai #foodwriter #oneplustwophotography #followme #travel #streetfood #shotononeplus #bread #snack #soup #crunch via Instagram

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Big Bandha takes a walk in The Park

Big Bandha takes a walk in The Park

A few months ago there was a tiny stall at a food exhibition that emitted some damn good smell. Intrigued, we walked in and sadly very few items were left. Clearly, the aromas reached more nostrils than I thought. Baked Parota . Lasagna styled Parota . Paya Ramen. Mexican Bhel . Clearly the guy who is doing this was nuts, I thought. We got the baked parota and as we dug in, we couldn't wipe the smile off our faces. Soaked in a ' salna ', a form of thin gravy found in South Indian households, the parota was fabulous. Plus it had a smoky cheesy notes that probably came from the oven in which he baked something else before our dish. Three days back, I met the guy behind this. He is nuts. What else can explain a finance company's CEO with no chef training going around creating confusing flavours that is supposed to be the exclusive property of molecular gastronomy? As Manoj and The Park hosted me for dinner, course after course, came dishe

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Drama Chef, starring Mauro Ferrari

Drama Chef, starring Mauro Ferrari

The stage was set. The curtains were raised. The hero was there with his tools. A rolling pin, a knife, an expression. No, it wasn't the villain, it was the hero. The audience largely expats. I guess that is expected when the first day first show is with an Italian hero. A big burly hero. A people's hero. You could ask for pasta. Any colour. Any stuffing. Any shape. Any size. Unlimited at about twelve hundred rupees. And you can watch him make it. The FDFS special though was a beautiful set dinner. Long before the pastas arrived, we were treated to some extra special dishes. Drama Chef at Focaccia, Hyatt Regency is all about Mauro Ferrari. The no nonsense Italian chef who dishes out courses and courses of excellent food is now showing off the theatrics side of him. A crowd favourite, him rolling out pasta sheets, so smooth you could slide on them. And he tells you how to do it, to the minute details of milligrams.  For every 1 kg

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No nonsense at this Chef's Table

No nonsense at this Chef's Table

Sometimes what they don't serve in a restaurant is as important as what they do serve in it. Is the chef showcasing his or her skills? Or are they bending to every whim of the customer who is supposed to be the king? I've been meaning to visit the Chef's Table for a while now. It has a lot of mixed reviews and more I read the bad reviews, the more I liked it. It was everything I wanted in a chef's table. I was wondering if this chef simply named it the 'Chef's Table' or if he lived up to it. The reviews had a lot of answers. Small menu. Check. Small portions. Check. A lot of 'I don't understand......'. Check. Now I had to visit this. Taking kids to a chef's table is generally a bad idea, but that Sunday afternoon, we just walked in. No reservation, just walked in. The menu was indeed small. The waitstaff were trained well about the dishes. They warned us about small portions. When I asked if they could make French fries

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Juicy Lamb

Juicy Lamb

A #lamb so juicy, it could be classified as a #beverage the #degustation #menu inspired by a Nawab's kitchen at the J'Hind @ Grand by @grtgreatfoodie #eat #yummyinmytummy #yummy #foodtalkindia #fbai #foodgasm #foodporn #foodphotography #food #foodie #foodblogger #foodblog #chennai #foodwriter #meat #smoke #moleculargastronomy #theatre #smoky #feastlikearoyal via Instagram

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Nawab's Kitchen on a Time Machine

Nawab's Kitchen on a Time Machine

What would happen if this happened? If indeed there was a time machine that took away the chefs from the Nawab's kitchen and transported them to a time far away in the future, that is. Or if our minds cannot comprehend something that sounds as blasphemous as that, how about taking the cuisine of the Nawabs and adding a healthy dose of molecular gastronomy to it? I would expect disaster. Plain and simple disaster. A cuisine that is rich and grandiose being fused with a technique and concept that is minimalistic is bound for failure. Or at least you can't do justice to both. The chefs at J'Hind though, have nearly pulled it off! An attukal paya,  a simple soup made of lamb bones with strong Indian spices was re-imagined with a coconut heavy broth and the spices in a tea bag. Though mild, the memories of attukal paya  was unmistakable. A truly wonderful soup with all the elements of a restaurant that tries to add a modern touch to cooking; a l

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Balle Balle on a Chennai highway

Balle Balle on a Chennai highway

A few meters off the highway is where the dhabas are, aren't they? It is not very different here. With most of the roads of Chennai becoming a highway (or has always been one and we only recently noticed), a few meters off it is a nice dhaba. But then, it is right in the heart of the city and inside a small mall! Its been around for a while now, but I only got there last week. Chennai used to have a fabulous dhaba a few years back, with large chicken tikkas and excellent dhal, but it slowly faded into a poor copy of its old self. I guess it never got replaced for a long time and we didn't have good dhaba style food. Until now. Dhaba by Claridges, the same group that runs the Mamagoto outlets have set up shop inside Ishpahani centre. It is definitely an upmarket place, both with its quirky interiors and the pricing, but for a city starved of good dhaba style food outside of hotels, it is being welcomed with open arms. When we walked in at 7, we were alone,

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Pretty as a Japanese

Pretty as a Japanese

What do you do with a plate of food that looks pretty? I mean, like not just pretty, but a little too pretty. Like really really pretty! It took a while for me to take my eyes of the plate and think about all the things on it. The salmon looked beautiful. With nice fat lines this clearly was an expensive salmon. I don't know where it stacks up on the world's best, but while it may not be the best, it appeared to be among the top few. A pretty pink slice on tuna shone through. A couple of more sashimi, half a dozen tuna maki sushi, some pickled radish along with the ginger and wasabi completed the really pretty plate. I might have gotten full simply staring at it. It felt like tearing into a piece of art, but once I was convinced that the art was how the food tasted and not how it looked, taking that pair of chopsticks was slightly easier. When something looks as pretty as this, you might be forgiven for judging it well even if it tasted a notch lower, but the che

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