tag:blogger.com,1999:blog-18150363165540777062024-03-14T02:33:56.677+05:30Grub WazEating out, Cooking, Travel and fun!Doc Wazhttp://www.blogger.com/profile/00177902294276803223noreply@blogger.comBlogger1208125tag:blogger.com,1999:blog-1815036316554077706.post-14154761672008305492024-02-13T21:46:00.004+05:302024-02-13T21:52:14.712+05:30Leadership Lessons from India's Culinary Odyssey<p><span face="Söhne, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"" style="caret-color: rgb(249, 249, 249); white-space-collapse: preserve;"><span style="font-size: x-large;">L</span>eadership, at its core, is an art that transcends industries and disciplines. Recently, I found myself immersed in an exceptional display of leadership prowess during an epic culinary event orchestrated by Chef Regi Mathew, India's preeminent culinary maestro. This event, held in the vibrant city of Chennai, not only celebrated culinary excellence but also unfolded a masterclass in leadership. While much as been written about the event, I delve deeper into the intricacies of the event, exploring the profound leadership lessons that emerged from the heart of a perfectly orchestrated culinary symphony.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXadfpN7EZhu3HKEihK-IOqxFBKiCQ0hyjMfT7VkSK0HW3MtHIGHzSs0Dov5RrGLSKX_ofhZPix0xbPulLdTpCNoWDjf4dTJ6EwCj5oQ4BoKNeiyTk1692GGk23izIyLBM1cQSL04br_4vj8EBLsMa0q3YEEkaeKxi8hBLxUz4jXktBnQ0M79cm5leyi05/s4032/IMG_2274.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2268" height="393" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXadfpN7EZhu3HKEihK-IOqxFBKiCQ0hyjMfT7VkSK0HW3MtHIGHzSs0Dov5RrGLSKX_ofhZPix0xbPulLdTpCNoWDjf4dTJ6EwCj5oQ4BoKNeiyTk1692GGk23izIyLBM1cQSL04br_4vj8EBLsMa0q3YEEkaeKxi8hBLxUz4jXktBnQ0M79cm5leyi05/w360-h393/IMG_2274.HEIC" width="360" /></a></div><br /><div class="separator" style="clear: both; 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--tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(227, 227, 227); box-sizing: border-box; caret-color: rgb(249, 249, 249); font-family: Söhne, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; font-size: 16px; margin: 1.25em 0px; text-size-adjust: auto; white-space-collapse: preserve;">The Grandeur of the World's Happiest Table:</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(69,89,164,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(227, 227, 227); box-sizing: border-box; caret-color: rgb(249, 249, 249); font-family: Söhne, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; font-size: 16px; margin: 1.25em 0px; text-size-adjust: auto; white-space-collapse: preserve;">Chef Regi Mathew's culinary spectacle was a grand affair that brought together 10 esteemed chefs from various corners of India. The setting was nothing short of a gastronomic dream – a sprawling 156-feet wooden table aptly named the "world's happiest table." One hundred and six specially invited guests eagerly awaited a 10-course culinary journey that would not only tantalize their taste buds but also weave together a narrative of India's diverse food history.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(69,89,164,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(227, 227, 227); box-sizing: border-box; caret-color: rgb(249, 249, 249); font-family: Söhne, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; font-size: 16px; margin: 1.25em 0px; text-size-adjust: auto; white-space-collapse: preserve;">The Culinary Collaborative:</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(69,89,164,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(227, 227, 227); box-sizing: border-box; caret-color: rgb(249, 249, 249); font-family: Söhne, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; font-size: 16px; margin: 1.25em 0px; text-size-adjust: auto; white-space-collapse: preserve;">The collaborative effort of ten chefs, each a luminary in their own right, was the cornerstone of this culinary extravaganza. Chef Regi curated a team that represented the diverse culinary traditions of India, showcasing the unity in diversity that defines the country. The chefs, hailing from different regions, brought their unique perspectives and culinary expertise to the table.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(69,89,164,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(227, 227, 227); box-sizing: border-box; caret-color: rgb(249, 249, 249); font-family: Söhne, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; font-size: 16px; margin: 1.25em 0px; text-size-adjust: auto; white-space-collapse: preserve;">The chefs include Vicky Ratani, Avinash Martins, Vanshika Bhatia, Varun Totlani, Mythraiye Iyer, Aroni Mookerjee,Harish Rao, Hussain Shahzad and Vinesh John.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(69,89,164,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(227, 227, 227); box-sizing: border-box; caret-color: rgb(249, 249, 249); font-family: Söhne, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; font-size: 16px; margin: 1.25em 0px; text-size-adjust: auto; white-space-collapse: preserve;">Behind the Scenes Calmness:</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(69,89,164,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(227, 227, 227); box-sizing: border-box; caret-color: rgb(249, 249, 249); font-family: Söhne, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; font-size: 16px; margin: 1.25em 0px; text-size-adjust: auto; white-space-collapse: preserve;">One of the most striking aspects of this event was the tranquility within the kitchen. Typically, kitchens are bustling with controlled chaos, but Chef Regi's domain operated with an almost meditative calmness. As I observed the behind-the-scenes operations, the meticulous execution of each dish unfolded like a well-choreographed ballet. The entire team, including a battery of chefs from Chef Regi's mentors and protégés, from Chef Siddique, an industry veteran to Chef Ram, a culinary magicinan, worked seamlessly, producing 106 plates with assembly line precision. </p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(69,89,164,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(227, 227, 227); box-sizing: border-box; caret-color: rgb(249, 249, 249); font-family: Söhne, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; font-size: 16px; margin: 1.25em 0px; text-size-adjust: auto; white-space-collapse: preserve;">Leadership Lesson #1: Calmness Amidst Chaos</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(69,89,164,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(227, 227, 227); box-sizing: border-box; caret-color: rgb(249, 249, 249); font-family: Söhne, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; font-size: 16px; margin: 1.25em 0px; text-size-adjust: auto; white-space-collapse: preserve;">The serene atmosphere in the kitchen was a testament to Chef Regi's exceptional leadership. In the world of leadership, maintaining composure in the face of challenges is a hallmark of effective leadership. The absence of chaos not only facilitated efficient operations but also created a positive and focused work environment. A leader who remains calm inspires confidence and allows their team to perform at their best.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(69,89,164,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(227, 227, 227); box-sizing: border-box; caret-color: rgb(249, 249, 249); font-family: Söhne, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; font-size: 16px; margin: 1.25em 0px; text-size-adjust: auto; white-space-collapse: preserve;">Leadership Lesson #2: Empowering Your Team</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(69,89,164,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(227, 227, 227); box-sizing: border-box; caret-color: rgb(249, 249, 249); font-family: Söhne, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; font-size: 16px; margin: 1.25em 0px; text-size-adjust: auto; white-space-collapse: preserve;">Chef Regi's conspicuous absence from the kitchen during the event might have raised eyebrows, but it unveiled a profound leadership philosophy. By entrusting his team with autonomy, Chef Regi demonstrated an unwavering belief in their abilities. This empowerment not only allowed the chefs to take ownership of their tasks but also fostered a sense of responsibility and pride. Leaders who trust and empower their teams create an environment that encourages innovation and unleashes the full potential of each team member. "My job was over as soon as the planning and approvals were done. I knew the team well enough to know that they will execute it,"said Regi in a candid moment. </p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(69,89,164,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(227, 227, 227); box-sizing: border-box; caret-color: rgb(249, 249, 249); font-family: Söhne, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; font-size: 16px; margin: 1.25em 0px; text-size-adjust: auto; white-space-collapse: preserve;">The Culinary Symphony:</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(69,89,164,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(227, 227, 227); box-sizing: border-box; caret-color: rgb(249, 249, 249); font-family: Söhne, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; font-size: 16px; margin: 1.25em 0px; text-size-adjust: auto; white-space-collapse: preserve;">The seamless execution of the event was not only a result of meticulous planning but also a reflection of shared passion, creativity, and a unified vision among the chefs. Each dish served was not merely a culinary masterpiece but a journey into the chef's personal history. Techniques learned from mothers and grandmothers, coupled with nostalgic elements, infused every dish with a distinct narrative.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(69,89,164,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(227, 227, 227); box-sizing: border-box; caret-color: rgb(249, 249, 249); font-family: Söhne, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; font-size: 16px; margin: 1.25em 0px; text-size-adjust: auto; white-space-collapse: preserve;">Leadership Lesson #3: Shared Vision and Purpose</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(69,89,164,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(227, 227, 227); box-sizing: border-box; caret-color: rgb(249, 249, 249); font-family: Söhne, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; font-size: 16px; margin: 1.25em 0px; text-size-adjust: auto; white-space-collapse: preserve;">The event's triumph was rooted in a shared vision and purpose among the chefs. Chef Regi united them under a common goal – putting India's rich food history on the global map. A leader who can articulate a compelling vision and instill a sense of purpose cultivates a collective commitment that propels everyone towards excellence. The alignment of individual aspirations with a broader vision creates a synergy that drives the team forward with unparalleled vigor. Here, the support of Mr. Hanu Reddy and his family was profound. They left no stone unturned to create a kitchen in 3 months, one that most 5 star hotels will be proud of. The newly created restrooms were essentially spas! Hanu Reddy's vision to showcase India's culinary powers was evident in his unwavering support. </p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(69,89,164,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(227, 227, 227); box-sizing: border-box; caret-color: rgb(249, 249, 249); font-family: Söhne, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; font-size: 16px; margin: 1.25em 0px; text-size-adjust: auto; white-space-collapse: preserve;">Leadership Lesson #4: Recognition and Celebration</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(69,89,164,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(227, 227, 227); box-sizing: border-box; caret-color: rgb(249, 249, 249); font-family: Söhne, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; font-size: 16px; margin: 1.25em 0px; text-size-adjust: auto; white-space-collapse: preserve;">As each chef's name was announced, the kitchen erupted in cheers that resonated with the guests at the table. This simple yet powerful act of recognition and celebration not only boosted morale but also forged a sense of camaraderie among the culinary artisans. A leader who acknowledges and celebrates individual and collective achievements fosters a positive and motivating workplace culture. Recognition serves as a catalyst for continuous improvement and reinforces the value of each team member's contribution.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(69,89,164,0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; border: 0px solid rgb(227, 227, 227); box-sizing: border-box; caret-color: rgb(249, 249, 249); font-family: Söhne, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; font-size: 16px; margin: 1.25em 0px 0px; text-size-adjust: auto; white-space-collapse: preserve;">Chef Regi Mathew's culinary spectacle transcended the boundaries of a mere feast, unraveling profound insights into effective leadership. Through his calm demeanor, empowerment of his team, shared vision, and celebration of achievements, Chef Regi exemplified the qualities of a true leader. As we savor the memories of this exceptional event, let us carry forward the leadership lessons learned in the heart of a bustling kitchen – lessons that have the power to transform not only culinary endeavors but leadership landscapes across diverse domains.</p>Chennai Foodyhttp://www.blogger.com/profile/14565448520234805027noreply@blogger.com0tag:blogger.com,1999:blog-1815036316554077706.post-9860788693547746202022-12-18T16:52:00.000+05:302022-12-18T16:52:58.643+05:30Top 10 Dishes of 2022<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNhtihP2gilSfw63RcLb1vOzuslkZkcNenHXUU_yCUyoJy0YStbKehH_sfZ5y3iK-mHNFHNmx8ic1ubbQlm5-jdAR5pYgcX1BwJCr4W3PEpao5PD6aAvf5Y0cgpCVIRGrFkX4L1xuEAijw_Oa7kuo9MUjxMBuF8p5_-Sx7eZjHm5krSP5dH30PwhG32A/s4032/IMG_3986.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2268" data-original-width="4032" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNhtihP2gilSfw63RcLb1vOzuslkZkcNenHXUU_yCUyoJy0YStbKehH_sfZ5y3iK-mHNFHNmx8ic1ubbQlm5-jdAR5pYgcX1BwJCr4W3PEpao5PD6aAvf5Y0cgpCVIRGrFkX4L1xuEAijw_Oa7kuo9MUjxMBuF8p5_-Sx7eZjHm5krSP5dH30PwhG32A/w640-h360/IMG_3986.jpg" width="640" /></a></div><div><span style="font-family: inherit; font-size: x-large;">2</span><span style="font-family: inherit;">022 - The year in which the food industry was supposed to limp back to normalcy, but kinda roared back! Lots of new restaurants, lots of new menus, revenge travel and what not!</span></div><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">For me, it was the year that got me back on the road. In a way, while I was limping back to normalcy, I was exposed to some brilliant food that kind of made up for 2 lost years of travel. Also I’m not a fan of fish. Any fish. So when I’m craving for it long after the dish is over and I order it on my next visit, it has to be special. Like really special. And this year has MANY fish dishes on my top 10. While some of you might feel that similar restaurants are making the cut every year, for me, it is a testimony that these players are upping the game constantly and not resting on past laurels, so I love that too.<span class="Apple-converted-space"> </span></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"><span class="Apple-converted-space"><span style="font-family: inherit;"> </span></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">I was (and still) struggling to narrow down my 10 top dishes. I contemplated having a top 15, but decided against it. Interestingly, I’ve dined at Hyderabad and Delhi (including in one of India’s top restaurants), but didn’t have any dishes from there on my list. Two dishes from two of top restaurants from Dubai <span class="Apple-converted-space"> </span>and one from Singapore made it to the 15, but didn’t make the final cut either.<span class="Apple-converted-space"> </span>So I’m mighty proud of the Chennai restaurants that made it to my list. </span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Without further ado, here goes.<span class="Apple-converted-space"> </span></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><h3 style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: inherit; font-size: large;">Gooseberry Fish at Kappa Chakka Kandhari, Chennai, India</span></h3><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic1aSHPFu5SdbTWwOG1JbBnKzU5zGLma7yhzycRVOw68PH_dFaRXKWiY11N5s3WGr1QuQd8wlYv_VTvxjVaJAZRRz2_ax4DvvlFibhde2C0bGv6ew-I2uIr3nAeVR_29xuKkuvDauLt2D3JQz3yp-scTJfin52J82POwftbpzaPq8fbP9Vy2x8aXIsCA/s4032/IMG_3522.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2268" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic1aSHPFu5SdbTWwOG1JbBnKzU5zGLma7yhzycRVOw68PH_dFaRXKWiY11N5s3WGr1QuQd8wlYv_VTvxjVaJAZRRz2_ax4DvvlFibhde2C0bGv6ew-I2uIr3nAeVR_29xuKkuvDauLt2D3JQz3yp-scTJfin52J82POwftbpzaPq8fbP9Vy2x8aXIsCA/w360-h640/IMG_3522.HEIC" width="360" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">In this case, it is bordering on audacious. Gooseberry masala? On fish? I don’t know if it is some common recipe in Kerala or if Chef Reji Mathew tweaked it, but if you’re in Chennai, this is a must try. I’ve taken at least 3-4 guests and so far not one of them haven’t gone wow.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><h3 style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: inherit; font-size: large;">Butter Beer, Cafe Allohomora, Chennai, India</span></h3><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc0iFPjEw7FBStuL0W5MqsI5YMzneh9bdorp_QHaqVWsXu24an7zS1MJwQDoKofUIYsw4BZ4cRnDGxwKui5nHoyi1E4Opk5KdXXbGDBsvOaAIXClc83ecSXDDma9pCXThVpFtceXGCfsxSFcqUEjpqhXCYyEcWzhZUK1iVV4wz-Hohf4EWAef59nWqjg/s4032/IMG_2846.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2268" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc0iFPjEw7FBStuL0W5MqsI5YMzneh9bdorp_QHaqVWsXu24an7zS1MJwQDoKofUIYsw4BZ4cRnDGxwKui5nHoyi1E4Opk5KdXXbGDBsvOaAIXClc83ecSXDDma9pCXThVpFtceXGCfsxSFcqUEjpqhXCYyEcWzhZUK1iVV4wz-Hohf4EWAef59nWqjg/w360-h640/IMG_2846.HEIC" width="360" /></a></div><br /><p></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">I’d have to admit that this is a fan boy thing, so may not be for everyone. I’m a huge Harry Potter fan and all through the seven books, I’ve dreamed of tasting Butter beer - never did I ever think that it may be a reality. When I saw it on the menu, I was getting ready to break my bubble and be disappointed. After all, it is not very often that something you dream of can be the same in reality. Well, this Butter Beer was. It was everything I had imagined - non alcoholic, smooth, buttery and yep tasty! This one is for the fans.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><h2 style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: inherit;">Lemon Fish, Thai Kitchen, Bangkok, Thailand</span></h2><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtX7qFr1ysSTYamI5J3R9RiRHLBn8_lHSTVTjVw4upe2gtEuhhDSCRzlh6Ex7bCw0I1fo7Pk6LBfnWshMa-MRQ1VNvaFGmsl0c9Q2qIYzf-duEuUD0elOulBCc0sFqVUPKd_mPwNFqPdCETuEiktPbYVlG9NV2ru8H3W1_7dLEoCaRZVz8GOkx4f-HNQ/s4032/IMG_3421.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2268" data-original-width="4032" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtX7qFr1ysSTYamI5J3R9RiRHLBn8_lHSTVTjVw4upe2gtEuhhDSCRzlh6Ex7bCw0I1fo7Pk6LBfnWshMa-MRQ1VNvaFGmsl0c9Q2qIYzf-duEuUD0elOulBCc0sFqVUPKd_mPwNFqPdCETuEiktPbYVlG9NV2ru8H3W1_7dLEoCaRZVz8GOkx4f-HNQ/w640-h360/IMG_3421.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">I’ve had my share of lemon butter fish and never gone wow, until now. This is not the classic Lemon Butter fish (typically French), but the Thai version. Lemon, butter, garlic, lemongrass and what not. Steamed right in front of you and all you need is some rice and friends to share it with. One of recent finds in Bangkok.<span class="Apple-converted-space"> </span></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><h3 style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: inherit; font-size: large;">Beriyan Soup, Istanbul, Turkey</span></h3><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRg7EMXk3bQRwwrw0z-spEjT_loUFIDs80aHT_Af85IbFjXJDZ2F4k9OxzOweqSEJobXmjqCC_cHXudSVuzREd7mixupLaqOGnq-PvB-fSTtG4arjViLDoXxrqyJEYF8PEXPIhE5D3ObJ_nU0O51BvqrNCH4vDbl9dMwnJetb1MAmM0vJJU-MVL9aZA/s4032/IMG_3737.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2268" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRg7EMXk3bQRwwrw0z-spEjT_loUFIDs80aHT_Af85IbFjXJDZ2F4k9OxzOweqSEJobXmjqCC_cHXudSVuzREd7mixupLaqOGnq-PvB-fSTtG4arjViLDoXxrqyJEYF8PEXPIhE5D3ObJ_nU0O51BvqrNCH4vDbl9dMwnJetb1MAmM0vJJU-MVL9aZA/w360-h640/IMG_3737.HEIC" width="360" /></a></div><br /><p></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">This was a pure revelation. The advantage of studying in MIT is that there are alumni all over the world. Someone knows someone in about 60 countries and you are no longer a stranger. And one of those recommendations was Ali, who took us to this tiny place just outside the Spice Bazaar for what was one of the best breakfast dishes of my life. Warm lamb soup with Turkish bread that was soul touching to say the least.<span class="Apple-converted-space"> </span></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><h3 style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: inherit; font-size: large;">Salmon and Caviar Salad, Singapore Airlines First Class Suite</span></h3><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIUUD-x8D38c3EyFrKKRozd1LqWMI0fP9YCMVV5b9FnaNAIwru-NYKMbAl47vGSD_6aJsE7-YnzH0LB_1XawetmmybWPCbnrPBpwhDjoJvOBfr7p47rdUxdqIhJJioF41tz842eB4rXtrDtodDNSqmXStWjuSocFEl5jqdSxH_Cf2FR5zzG3CWdztmA/s4032/IMG_2570.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2268" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIUUD-x8D38c3EyFrKKRozd1LqWMI0fP9YCMVV5b9FnaNAIwru-NYKMbAl47vGSD_6aJsE7-YnzH0LB_1XawetmmybWPCbnrPBpwhDjoJvOBfr7p47rdUxdqIhJJioF41tz842eB4rXtrDtodDNSqmXStWjuSocFEl5jqdSxH_Cf2FR5zzG3CWdztmA/w360-h640/IMG_2570.jpg" width="360" /></a></div><span style="font-family: inherit;"><br /></span><p></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">This year also exposed me to super luxury travel. I wasn’t going to miss a chance to write about the first class suite on Singapore airlines, but while that kind of service was expected, I wasn’t prepared for the kind of food being served at 35000 feet in the air. The lobster Thermidor, the main course, was fantastic, but the salmon and caviar was out of this world.<span class="Apple-converted-space"> </span></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><h4 style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: inherit; font-size: large;">Pallipalayam Chicken Katti Roll, Chef Shri Bala</span></h4><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLJH18axjgCmZ1uA7k6xHJRI8_OYpXDy6bsVuZTbTJj8aPWbzXLOLXEBdRnLIIbePRGPXHZXFgZ1BALPKYnItwlecNgtm_4dM4BvNOzD0Hc-PgZMjO6fqRn7GMPvJyy3T5a5I8lX8P8JX4D3R77sy8r5VgkdffifeMAi_2lzfdKT9ZNMGO0EDcu5S_w/s732/WhatsApp%20Image%202022-12-13%20at%202.42.36%20PM.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="732" data-original-width="723" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLJH18axjgCmZ1uA7k6xHJRI8_OYpXDy6bsVuZTbTJj8aPWbzXLOLXEBdRnLIIbePRGPXHZXFgZ1BALPKYnItwlecNgtm_4dM4BvNOzD0Hc-PgZMjO6fqRn7GMPvJyy3T5a5I8lX8P8JX4D3R77sy8r5VgkdffifeMAi_2lzfdKT9ZNMGO0EDcu5S_w/w632-h640/WhatsApp%20Image%202022-12-13%20at%202.42.36%20PM.jpeg" width="632" /></a></div><br /><p></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">This was a stunner. Now, I’ve never associated kati rolls with South Indian flavours. While we have great and fabulous gravies that we soak up on fantastic parottas, filling them up and rolling them wasn’t in our history. Shri Bala corrects that. If there was a perfect Tamilian Katti roll, this must be it. The double filled chicken was tangy and true to its flavours while complementing the essence of katti rolls quite well. For me this is something that should go down as a truly Tamilian dish that history somehow missed.<span class="Apple-converted-space"> </span></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><h3 style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: inherit; font-size: large;">Tiramisu Pizza, Hyatt Regency, Chennai</span></h3><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOYyzyFVUmfUprhzqjByX1LZLsRd0IGHEKKC5EvbrkwodhgnWgwKYRso5usVZd6s5ax8UDNXlka4SRLiqUIKKIvgMpQb8VhO9_cp1rOjVqvWjcwaSuLrAZTfZ190Zmzf8SquUJfxCcEc7h0qOeW2aeI3MMEoZVANXaAB0G3gAls93knlBk8eEhBVVbcw/s4032/IMG_1047.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2268" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOYyzyFVUmfUprhzqjByX1LZLsRd0IGHEKKC5EvbrkwodhgnWgwKYRso5usVZd6s5ax8UDNXlka4SRLiqUIKKIvgMpQb8VhO9_cp1rOjVqvWjcwaSuLrAZTfZ190Zmzf8SquUJfxCcEc7h0qOeW2aeI3MMEoZVANXaAB0G3gAls93knlBk8eEhBVVbcw/w360-h640/IMG_1047.HEIC" width="360" /></a></div><br /><p></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">This was during a pizza festival and I’m not sure why Chef Deva decided to make dessert pizza and still wondering how he managed to pull it off. I’ve had dessert pizzas. Usually they are smeared with chocolates and/or hazelnut and are a poor excuse for both dessert and pizza, being neither this nor that. More often than not, they look better than they taste. Not this time. This was both a pizza and a tiramisu flavour wise and because the base was customized for this, turned out to be brilliant. They also had an apple pie pizza that was just as good, but the tiramisu took this cake!</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><h3 style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: inherit; font-size: large;">Biriyani Quartet, ITC Grand Chola, Chennai</span></h3><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fpQpDnyePWIXJmJfFhGDYl3Tt7of6PWZERw1wU3qZvrU61oT36BbfpJlQXhQG5qVVyd0h-HCGFpmlATReZU4rqZqF_E51fA8vZHgwZ3EfCQvokXdzbhIftyQkJyLQa6h3tCs2Nqoxl_cZTSWuGg2JjDuUa3Fl1FGhYzWxeLWk333sxR5yTVKeugHLQ/s4032/IMG_4764.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2268" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fpQpDnyePWIXJmJfFhGDYl3Tt7of6PWZERw1wU3qZvrU61oT36BbfpJlQXhQG5qVVyd0h-HCGFpmlATReZU4rqZqF_E51fA8vZHgwZ3EfCQvokXdzbhIftyQkJyLQa6h3tCs2Nqoxl_cZTSWuGg2JjDuUa3Fl1FGhYzWxeLWk333sxR5yTVKeugHLQ/w360-h640/IMG_4764.jpg" width="360" /></a></div><span style="font-family: inherit;"><br /></span><p></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">What is better than one biriyani? Four! One of reasons why this is special is it might never be made again. At one of ITC’s special music event with Sonam Kalra, I guess the brief to the chef was ‘Expense? What expense?’ That event was a foodie’s dream, and for me, each dish was competing with the other. But imagine four biriyanis, each one tasting extremely unique, extremely delicious and you had 8 types of raita to choose and pair. I’ve had my fair share of excellent (and terrible) biriyanis, but these four on a plate was dream that may never come true again.<span class="Apple-converted-space"> </span></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><h3 style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: inherit; font-size: large;">Gongura Chicken Taco, Gossip Bistro, Chennai</span></h3><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUkW6-vBU1cIXcORc5RUDdiLOIaNZhSgCUnX88YOiyc9a1LkpttlLmcWK71cJ7Ja685wX8nnKWyZXcqw-NdGYgj3hF8KYX3wpmsRTOHV0uY12qGBkGOg-RzQQG2GsIBiAf1fVCAoe7WYujPu0OJk_pqgWXpxr7lCDmhe7VhRS8UaJwJff592Uq7VokQg/s1350/WhatsApp%20Image%202022-12-13%20at%205.38.30%20PM.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUkW6-vBU1cIXcORc5RUDdiLOIaNZhSgCUnX88YOiyc9a1LkpttlLmcWK71cJ7Ja685wX8nnKWyZXcqw-NdGYgj3hF8KYX3wpmsRTOHV0uY12qGBkGOg-RzQQG2GsIBiAf1fVCAoe7WYujPu0OJk_pqgWXpxr7lCDmhe7VhRS8UaJwJff592Uq7VokQg/w512-h640/WhatsApp%20Image%202022-12-13%20at%205.38.30%20PM.jpeg" width="512" /></a></div><span style="font-family: inherit;"><br /></span><p></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">This is one restaurant that keeps upping the game and packs way beyond its weight. Every. Single. Time. Fusion is one of the most difficult genres to pull of well and while most places do fusion by doing both cuisines badly or lamely pairing dishes, Gossip does it with lot of research. One such dish is the Gongura Chicken Taco. First, the taco is not a renamed chapati, but made with actual masa flour. And somehow they decided to top with an Andhra based chicken and it simply works. Like magic. I’ve had it around 3 times this year and I’ll gladly have it for dinner every single day.<span class="Apple-converted-space"> </span></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><h3 style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: inherit; font-size: large;">Baklava, Karaköy Güllüoğlu, Istanbul, Turkey</span></h3><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDrZK4D3SN6ZDYoj71IwsxNHJ2Bjy0VB4wG-GcNVFUo5aC4mxFbO9Fyv5DvYZTPXtZ5_fnb6ETjI8vL3gAItCbqRHDjcXf8DsYMpHR-Xl3sMAQU9oJoPQXaVo8bQBPrxhlOm0EVXfBb1CVSSxRLiGNxa0csl_ETlRazBD_0hCTDzYET1oObzKzCGFLwA/s4032/IMG_3994.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2268" data-original-width="4032" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDrZK4D3SN6ZDYoj71IwsxNHJ2Bjy0VB4wG-GcNVFUo5aC4mxFbO9Fyv5DvYZTPXtZ5_fnb6ETjI8vL3gAItCbqRHDjcXf8DsYMpHR-Xl3sMAQU9oJoPQXaVo8bQBPrxhlOm0EVXfBb1CVSSxRLiGNxa0csl_ETlRazBD_0hCTDzYET1oObzKzCGFLwA/w640-h360/IMG_3994.jpg" width="640" /></a></div><br /><span style="font-family: inherit;"><br /></span><p></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Doesn’t matter if you can’t pronounce the restaurant's name. I’ve not been a fan of Baklava. I’ve had folks go gaga over it and I was always like, blah and wondered why people liked it as much as they do. When I asked my friend in Istanbul where to get the baklava to pack for folks back home, she said, ‘Do them a favour and don’t take it. It has to be eaten here.’ And guided me to Karaköy Güllüoğlu and I was sold for life. Also spoilt for life, because I can’t eat it anywhere else. I ate the baklava at-least in 5 different places in Istanbul, but this is the best by a margin even in Istanbul, but nothing I’ve had around the world - Turkish restaurants in India,Egypt, Germany, Dubai, Qatar and America even come close to this. And you don’t have to keep pouring the syrup on top!!!!!</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"><br /></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">I have to mention two restaurants that barely didn’t make it because of the fierce competition this year.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><h3 style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: inherit; font-size: large;">Best New Restaurant in Chennai for me is KAI</span></h3><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAp9ABe7w3STKt0BoRLFP5IkRk9LY165soiGpGt58rTH31Ftp3FVo5x3PttGUGoi0HlbH_O6y4uP7hwZS7gwvGBAFtN_ieXTfiYUdLEzptNL6Lz2T4viiykMlPBDb-p_jDvrjR5cdkbvxDXwzmEeVWHxnDQhSzqqkbzKRP91PUf9MfJQpEOLbwo0bilw/s4032/IMG_0959.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2268" data-original-width="4032" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAp9ABe7w3STKt0BoRLFP5IkRk9LY165soiGpGt58rTH31Ftp3FVo5x3PttGUGoi0HlbH_O6y4uP7hwZS7gwvGBAFtN_ieXTfiYUdLEzptNL6Lz2T4viiykMlPBDb-p_jDvrjR5cdkbvxDXwzmEeVWHxnDQhSzqqkbzKRP91PUf9MfJQpEOLbwo0bilw/w640-h360/IMG_0959.jpg" width="640" /></a></div><br /><span style="font-family: inherit;"><br /></span><p></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">A tiny restaurant on ECR, right next to PVR at Uthandi. A predominantly sea food restaurant, this place ages fish. And the flavour of aged fish is so good, but the non sea-food is just as good. With only 12-15 seats, getting a spot is difficult, but worth the hassle. Given the number of new restaurant launches in Chennai with pomp and show where food is more for Instagram than for the palate, KAI does things quietly.<span class="Apple-converted-space"> </span></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><h3 style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px; text-align: left;"><span style="font-family: inherit; font-size: large;">Best New Menu in Chennai - Flying Elephant</span></h3><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQU8_yhXb4cHd4i5jbNR1r54cftpwO1dZXZ8wlVinxDslPDeSGjrC2RnH82MNZKSGychx_Ke6BafLMwU-dmVz1xjtHdiLGEz8fLK1JbL5kgl1VOgsz8V0-Gkv1uCGuHiKZMeOCbEwvTahCGHI35ofJdJs4FUyh0hFLAQRewgK2yzTXcHz6s056wan1g/s3520/IMG_5110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3520" data-original-width="1980" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQU8_yhXb4cHd4i5jbNR1r54cftpwO1dZXZ8wlVinxDslPDeSGjrC2RnH82MNZKSGychx_Ke6BafLMwU-dmVz1xjtHdiLGEz8fLK1JbL5kgl1VOgsz8V0-Gkv1uCGuHiKZMeOCbEwvTahCGHI35ofJdJs4FUyh0hFLAQRewgK2yzTXcHz6s056wan1g/w360-h640/IMG_5110.jpg" width="360" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Another restaurant that I love is back in an audacious new avatar after what seems like ages - Flying Elephant at Park Hyatt, Chennai. The chefs have gone crazy and have some whacky new stuff on the menu- think mozzerella dal makhni, burrata butter chicken and the likes.<span class="Apple-converted-space"> </span>Launching two new menus in one year is no easy feat (Mr. Ong, another excellent restaurant was launched earlier this year). I want to go back and try a bunch of these dishes and maybe next year there will be one from here too.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">So what did you think of this year’s list?<span class="Apple-converted-space"> </span></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">See you on the other side of the new year.<span class="Apple-converted-space"> </span></span></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Chennai Foodyhttp://www.blogger.com/profile/14565448520234805027noreply@blogger.com0tag:blogger.com,1999:blog-1815036316554077706.post-3761003851079967062021-10-15T17:07:00.011+05:302021-10-15T17:24:22.168+05:30The Tangra Project - Chef Vikram's Homecoming<div class="separator"><div class="separator" style="margin-left: 1em; margin-right: 1em;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-RPck0kZCgAs/YWlf9uV6P-I/AAAAAAAADjU/2azdiTmlCP0S-hPctqrSBMYflwt40l_oQCLcBGAsYHQ/s2048/IMG_20210922_160019.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://1.bp.blogspot.com/-RPck0kZCgAs/YWlf9uV6P-I/AAAAAAAADjU/2azdiTmlCP0S-hPctqrSBMYflwt40l_oQCLcBGAsYHQ/w640-h360/IMG_20210922_160019.jpg" width="640" /></a></div></div></div><p><span style="color: #ffa400; font-size: x-large;">I</span> guess when chefs finally 'settle' after years of going around and gaining experience, that restaurant will have the best of their creations over the years. Which is why I was excited when Vikram, a chef I've been following since 2012, finally got his own restaurant, The Tangra Project, a beautiful kitchen view restaurant with a variety of seating - from cosy sofas to high chair to a private dining room (the only one where you can't see the kitchen). </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6l6K5B-5yFU/YWlpulyIXnI/AAAAAAAADj8/00UDE-ljhyM1HlQ84mv_0_a4bFhAmVISQCLcBGAsYHQ/s2048/IMG_20210922_154029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://1.bp.blogspot.com/-6l6K5B-5yFU/YWlpulyIXnI/AAAAAAAADj8/00UDE-ljhyM1HlQ84mv_0_a4bFhAmVISQCLcBGAsYHQ/w640-h360/IMG_20210922_154029.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-tw2hscYzPX4/YWlf-yiQTXI/AAAAAAAADjg/nnuPFLdKSx0cb5mOlERNoj87THqO7GKyQCLcBGAsYHQ/s2048/IMG_20210922_161305.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://1.bp.blogspot.com/-tw2hscYzPX4/YWlf-yiQTXI/AAAAAAAADjg/nnuPFLdKSx0cb5mOlERNoj87THqO7GKyQCLcBGAsYHQ/w640-h360/IMG_20210922_161305.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Parawal Guacamole</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-_7VYxHAkRkM/YWlf9uxOFOI/AAAAAAAADjM/sf-pPTv359AlNhv6DTcXOOkecbAQN6EGACLcBGAsYHQ/s2048/IMG_20210922_160856.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1152" height="640" src="https://1.bp.blogspot.com/-_7VYxHAkRkM/YWlf9uxOFOI/AAAAAAAADjM/sf-pPTv359AlNhv6DTcXOOkecbAQN6EGACLcBGAsYHQ/w360-h640/IMG_20210922_160856.jpg" width="360" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Litchi Sondesh</td></tr></tbody></table><p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-OeMZ9jNr3dI/YWlqWDd90_I/AAAAAAAADkM/DnHQaMiIHkYbMD90sV10TIsiO2OnneHIQCLcBGAsYHQ/s2048/IMG_20210922_161830.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1152" height="640" src="https://1.bp.blogspot.com/-OeMZ9jNr3dI/YWlqWDd90_I/AAAAAAAADkM/DnHQaMiIHkYbMD90sV10TIsiO2OnneHIQCLcBGAsYHQ/w360-h640/IMG_20210922_161830.jpg" width="360" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Caramel Chocolate Tart</td></tr></tbody></table></p><div class="separator" style="clear: both; text-align: center;"><br /></div>Over all these years, Vikram has served me some of the best meals I've had in my life. He has pushed my culinary boundaries in ways I cannot imagine, got me to like foods that I've hated all my life and got me out of my comfort zone to enjoy foods that I normally wouldn't. I've had my own prejudices with food. While I've eaten fugu, the world's most poisonous fish, kudu, alligator and ostrich on my own accord, I've had trouble enjoying oysters and carpaccio and even the humble <i>Upma</i>. He actually got me to like and enjoy these in a variety of ways. <p></p><p>A few weeks before TTP (as they fondly call The Tangra Project), I had lunch at his 'Secret Kitchen', where he again doled out some exquisite stuff ranging from a concentrated soy broth to dal makhni that could put many to shame. The deal with Vikram though is this - he has an uncanny way of making sure you enjoy the meal, but you'd hardly remember the individual dishes. Maybe because over the last 9 years I've had so many different dishes from his kitchen, and while I do remember some iconic dishes, almost always I remember the meal more than I remember the dishes. So, when he finally 'settled', I was looking forward to seeing, eating and refreshing my memory of his best dishes over the years. </p><p>I was in for a rude shock! </p><p>There was not EVEN ONE dish from the past. Not one. There was no frozen rose breaking over dessert, there was no edible flower pot with edible soil, no Upma with Mutton, nothing. I read the name of the restaurant again, and yes, this was The Tangra Project. I had forgotten that this was dedicated to the food of Tangra, a region in Kolkatta which was home to many settlers that has its own cuisine. </p><p>And Vikram was back to what he does best. Food from his past stay there. This was new. Entirely new. </p><p>A <i>Parawal</i> Guacamole. It is everything that a guacamole shouldn't be, but everything that it is. Confusing? Yeah. So, guac is made with fresh ripe avocados right? This one is made by cooking the crap out of <i>parawal </i>(pointed gourd). 17 hours to be precise. But when you take those chips, dip and eat it, you'll forget things like what dishes should be or shouldn't be. Just bliss.</p><p>Take the <i>haleem</i> on toast. A version of haleem, quite different from its Hyderabad counterpart, apparently based on Tipu Sultan's family version (the family of Tipu Sultan was exiled to Calcutta, so some of their food like <i>haleem</i>, probably had a Kolkata version based on what was available locally). On toasted sourdough. Now, I've never even imagined having <i>haleem</i> on toast. But it works. Just works. And being masters of lacto-fermentation (and evaporation and condensation and I-don't-care-what-sation and whatever other fancy science word is there), TTP makes its own ginger ale. Take my word and just try it. You will not regret it.</p><p>For a chef who spent a large part of his career in a cuisine like Japanese that serves a fruit as dessert, Vikram doles out some of the finest final courses in the country. I remember the time he wowed the ladies with a frozen rose, when he served a vanilla crusted salmon and the likes for dessert. At TTP, it is no different. A Kerala inspired Tender Coconut soufflé paired with, hold your breath, mustard topped with a Vikram style balloon filled with smoke bursting to let you smell before you dig in brings back memories of his gimmicks. The chocolate tart with sea salt and the Sondesh with litchi will ensure that if you had any plans of going easy on dessert, then, like thinking you'll get some old Vikram dishes, this plans will be squashed.</p><p>TTP is the brand new brain child of a chef who spent time doing chemistry with Heston Blumenthal, trained as a Japanese chef in Japan and wowed diners with his Asian food but has finally come home to his mother's cuisine in a fantastic avatar. And you don't even have to go into the mall to get there, the restaurant is strategically placed so you can get straight in. </p><p>I can't wait to go back and devour every single item on the menu!</p><p><br /></p><p><br /></p><br /><p></p><br />Chennai Foodyhttp://www.blogger.com/profile/14565448520234805027noreply@blogger.com0tag:blogger.com,1999:blog-1815036316554077706.post-51391615778099929772021-09-16T21:04:00.006+05:302021-09-16T21:21:07.901+05:30Curate with Chef Adhira at Crowne Plaza<p>While it is probably Chennai's finest European Steakhouse, On The Rocks, at Crowne Plaza Chennai Adyar Park, occasionally ups the game with guest chefs who dole out some brilliant meals. The last couple of times I was there, I can't think of a single dish going wrong, but the difference this time though, was that I've never heard of the chef. I've never heard of what she has done before, haven't dined at any of her restaurants, so to say that I was hoping my wonderful memories of guest chefs at OTR will stay intact, wouldn't be an understatement. To add to the suspense, I didn't have the menu, so if all we were getting was fancily plated <i>rasam</i> rice, I wouldn't have known beforehand. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Ihjr2IAnwDo/YUNhf8uydsI/AAAAAAAADiU/Rosm22rEhTw3NeARCZ-GLj9tw2-JEwudQCLcBGAsYHQ/s2048/IMG_20210914_140118.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1920" height="640" src="https://1.bp.blogspot.com/-Ihjr2IAnwDo/YUNhf8uydsI/AAAAAAAADiU/Rosm22rEhTw3NeARCZ-GLj9tw2-JEwudQCLcBGAsYHQ/w600-h640/IMG_20210914_140118.jpg" width="600" /></a></div><br /><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-kZNbk3mkklI/YUNd614UD1I/AAAAAAAADiA/BYVV9TU6srEgbY7cElMyqj6WYvSde0n0QCLcBGAsYHQ/s2048/IMG_20210914_1517412.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="feature" border="0" data-original-height="1696" data-original-width="2048" height="530" src="https://1.bp.blogspot.com/-kZNbk3mkklI/YUNd614UD1I/AAAAAAAADiA/BYVV9TU6srEgbY7cElMyqj6WYvSde0n0QCLcBGAsYHQ/w640-h530/IMG_20210914_1517412.jpg" width="640" /></a></div><br /><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-rmiaIJ1kano/YUNXHw9FE-I/AAAAAAAADgM/mmORJq0T12Ycnd8qGqCppQOXHb9deDLCACLcBGAsYHQ/s2048/IMG_20210914_133520.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1152" height="640" src="https://1.bp.blogspot.com/-rmiaIJ1kano/YUNXHw9FE-I/AAAAAAAADgM/mmORJq0T12Ycnd8qGqCppQOXHb9deDLCACLcBGAsYHQ/w360-h640/IMG_20210914_133520.jpg" width="360" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-K-tNzdLHEss/YUNXKX0W8mI/AAAAAAAADgQ/qnuBFL76cUo2zpKmrJa57b4ocp77Mj5awCLcBGAsYHQ/s2048/IMG_20210914_134853.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1152" height="640" src="https://1.bp.blogspot.com/-K-tNzdLHEss/YUNXKX0W8mI/AAAAAAAADgQ/qnuBFL76cUo2zpKmrJa57b4ocp77Mj5awCLcBGAsYHQ/w360-h640/IMG_20210914_134853.jpg" width="360" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ro3aqHtLQe8/YUNhVAOYTQI/AAAAAAAADiQ/sbtyLNfMfHgjnb6BuK-64OBYNrSuseo3gCLcBGAsYHQ/s2048/IMG_20210914_140118.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1920" height="640" src="https://1.bp.blogspot.com/-ro3aqHtLQe8/YUNhVAOYTQI/AAAAAAAADiQ/sbtyLNfMfHgjnb6BuK-64OBYNrSuseo3gCLcBGAsYHQ/w600-h640/IMG_20210914_140118.jpg" width="600" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Bwek9Ddy8Xo/YUNeObEB3KI/AAAAAAAADiI/d8ADaki6hew3qrbp9p0SUziNvgh3p4rnACLcBGAsYHQ/s2048/IMG_20210914_143626.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1152" height="640" src="https://1.bp.blogspot.com/-Bwek9Ddy8Xo/YUNeObEB3KI/AAAAAAAADiI/d8ADaki6hew3qrbp9p0SUziNvgh3p4rnACLcBGAsYHQ/w360-h640/IMG_20210914_143626.jpg" width="360" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nf9aKkT1jAs/YUNZPj0VOlI/AAAAAAAADhQ/m1EOQhO4fTsiRZR__6w69ze_citjKP_ugCLcBGAsYHQ/s2048/IMG_20210914_150551.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1152" height="640" src="https://1.bp.blogspot.com/-nf9aKkT1jAs/YUNZPj0VOlI/AAAAAAAADhQ/m1EOQhO4fTsiRZR__6w69ze_citjKP_ugCLcBGAsYHQ/w360-h640/IMG_20210914_150551.jpg" width="360" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_yXqLycPOpI/YUNZZp6AVKI/AAAAAAAADhc/_hQ2mseYjmAFdzdXENkIdHgWeHydFC0mACLcBGAsYHQ/s2048/IMG_20210914_153238.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1152" height="640" src="https://1.bp.blogspot.com/-_yXqLycPOpI/YUNZZp6AVKI/AAAAAAAADhc/_hQ2mseYjmAFdzdXENkIdHgWeHydFC0mACLcBGAsYHQ/w360-h640/IMG_20210914_153238.jpg" width="360" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-UW243GtLa8I/YUNZZ1MIX4I/AAAAAAAADhk/rDHjARI-9jolQ1wf5jrBQlEAYFMA_uecwCLcBGAsYHQ/s2048/IMG_20210914_153456.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1152" height="640" src="https://1.bp.blogspot.com/-UW243GtLa8I/YUNZZ1MIX4I/AAAAAAAADhk/rDHjARI-9jolQ1wf5jrBQlEAYFMA_uecwCLcBGAsYHQ/w360-h640/IMG_20210914_153456.jpg" width="360" /></a></div><br /><p>I was a little early and so had the pleasure of interacting with Chef Adhira and she was successful in creating enough suspense that I was looking forward to the meal. Things like spending a few years (8 to be exact) trying to add one ingredient to make liver pate palatable for people who don't like it (read, me) and I was already looking forward to what she would do with her cooking. Also, the fact that the dessert wasn't the last course got me even more excited.</p><p>The first course wasn't very exciting to say the least! Maybe because OTR already has an excellent focaccia served with garlic roasted in olive oil, the bread with everything butter, the gazpacho and the bruschetta were a passe! The blue cheese stuffed dates saved this course from being a complete disaster. </p><p>The average ended there! During plated dinners, I try not to allow my food preferences to get in the way and see if chefs can make me like things that I would normally avoid! So the chef pulled a fantastic duck out of her hat! With a pomegranate tinge in her balsamic dressing with whipped goat's cheese, I'm glad I didn't skip the duck course as I ended up finishing the plate clean. </p><p>Why would you serve a puff pastry tart in the middle of a plated dinner? I guess if it so darn good as it was, you could even wake up someone at 3 am and serve it! This was a surprise course for me. While most chefs would send out a palate cleanser of sorts, Adhira decides that the palate needs no cleaning, while the soul could use some comfort food. And does it successfully! While unexpected, this is easily one of the best onion tart I've had in a long time!</p><p>This was followed by an excellent fish tartare. With some sour cream and walnut puree, another plate licked clean! And mentally I was getting ready for the main course, but the chef wasn't. She sent out a main course-ish casserole-ish looking dish! Hidden below the baked bread crumbs and cheese was a super light gnocchi, that the chef explains is the Hungarian version and not the classic Italian version. While I've not had the former, I was still able to finish the entire bowl of gnocchi with all of its cheese and ragu and still not feel heavy. Kudos for this. Finally the lamb with creamy mash comes out and by this time, anything the chef serves, we were ready to lap it up! </p><p>Dessert course comes with 3 different dessert - two of which were mind blowing. A deconstructed s'more with dark chocolate mousse was excellent and competing with the super innovative burnt honey mousse served with ice cream. A superb take on the simple milk and honey, Chef Adhira wasn't finished. She sent out a post dessert course with 5 Indian cheeses, with marmalade and a fantastic Liver Pate with a tinge of orange. For someone who won't miss liver pate if it disappears from the face of the earth, I was in love with it. </p><p>This meal wasn't a tasting portion of sorts, but eight courses came with multiple dishes within the courses and the portions were more than hearty, but just about right. So you don't need to look for another restaurant to go and fill up, but at the same time you don't need to be rolled home! In taking on the guests at a restaurant that already sets very high standards, very early in her career, Chef Adhira has announced herself to the Chennai food scene with aplomb and I can't wait to see what all this dynamic chef achieves! </p><p>The 8 course meal is priced at Rs. 4250 and an extra Rs. 950++ for the wine pairing and is on till 26th September. </p>Chennai Foodyhttp://www.blogger.com/profile/14565448520234805027noreply@blogger.com0tag:blogger.com,1999:blog-1815036316554077706.post-29476637077349188362021-05-19T14:59:00.005+05:302021-05-19T15:09:16.057+05:30The Blog Makes It to The Top Indian Blogger's List by Grab On!<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-RDmGxJnKcvc/YKTa-WRxEII/AAAAAAAADXQ/HD7jvfWvA7khuQhzOnJUTEDQdKXXFVqNACLcBGAsYHQ/s1920/food-2203717_1920.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1920" height="426" src="https://1.bp.blogspot.com/-RDmGxJnKcvc/YKTa-WRxEII/AAAAAAAADXQ/HD7jvfWvA7khuQhzOnJUTEDQdKXXFVqNACLcBGAsYHQ/w640-h426/food-2203717_1920.jpg" width="640" /></a></div><br /><p></p><p><span style="font-family: inherit;">T</span><span style="caret-color: rgb(228, 230, 235); font-family: inherit; font-size: 15px; white-space: pre-wrap;">o everyone who has ever read my articles - THANK YOU . To chefs and other writers from whom I've learn't so much - THANK YOU. To my friends who shared my writing, THANK YOU. Thank you....and you and you! This comes at a very important time for me and reminds me to keep going!</span></p><p><span style="caret-color: rgb(228, 230, 235); font-family: inherit; font-size: 15px; white-space: pre-wrap;">The link to the article -<a href=" https://www.grabon.in/indulge/featured/top-food-bloggers-india/" target="_blank"> https://www.grabon.in/indulge/featured/top-food-bloggers-india/</a></span></p><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="caret-color: rgb(228, 230, 235); font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; margin: 0.5em 0px 0px; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto" style="font-family: inherit;">Ever since I started practicing preventive and wellness medicine in 2010, I didn't have to encounter 3 am panic phone calls. My patients came to me with a fighting spirit to cut down on their daily medicines or wanting to do and feel better. They were already motivated and I only had to guide them. They took on challenges and gifted me with their progress. </div><div dir="auto" style="font-family: inherit;"><br /></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="caret-color: rgb(228, 230, 235); font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; margin: 0.5em 0px 0px; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto" style="font-family: inherit;">And then Corona struck! While I was still dealing with LONG COVID (more on that later) from the first wave, the second wave hit and suddenly, I was back about 10 years to my post graduation days.....dealing with frantic calls, frustration, fear, but something very different this time - helplessness. I had no idea what I was taking on. Very soon I had about 15 (20 at one point) on home care - patients who didn't want to go anywhere else. 15 mins a call, 2 times a day 20 patients - you can do the math. It was painful to see the same souls who had fought off lifestyle diseases struggling to deal with the virus. All this while working on those who recovered from COVID and had to redo a lot of what they've done over the years. Thankfully, out the more than 100+ in the last 6 weeks, almost everyone made it, except 2.</div><div dir="auto" style="font-family: inherit;"><br /></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="caret-color: rgb(228, 230, 235); font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; margin: 0.5em 0px 0px; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto" style="font-family: inherit;">And suddenly, there was no time for the little things that usually energises me. I couldn't bring myself to post/photograph/write about food. My food Insta page that usually has fun quizzes has been pretty empty for the past month. I haven't posted terrible one line (?jokes) on FB. Music simply didn't exist...found some joy in singing (OK, braying) occasionally. </div><div dir="auto" style="font-family: inherit;"><br /></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="caret-color: rgb(228, 230, 235); font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; margin: 0.5em 0px 0px; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto" style="font-family: inherit;">I've never had a problem with time. You know entrepreneurs are those crazy ones who work 16 hours a day to avoid working 8 hours a day! But not having my team around to break the monotony, keeping the new start up alive and keeping my sanity - well, there were times I wanted to give up one to keep the others going. </div><div dir="auto" style="font-family: inherit;"><br /></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="caret-color: rgb(228, 230, 235); font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; margin: 0.5em 0px 0px; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto" style="font-family: inherit;">Checked on my colleagues and the mental trauma has been real for many of them treating COVID. Sharing the trauma with them and realising that we were not alone, helped. </div><div dir="auto" style="font-family: inherit;"><br /></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="caret-color: rgb(228, 230, 235); font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; margin: 0.5em 0px 0px; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto" style="font-family: inherit;">And then hope comes. I'm not sure if you've read about the rat, which when dropped in a bottle of water, almost gave up in 15 minutes, but once it was taken out of the water and put back, it lasted nearly 60 years! Hope is powerful. </div><div dir="auto" style="font-family: inherit;"><br /></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="caret-color: rgb(228, 230, 235); font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; margin: 0.5em 0px 0px; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto" style="font-family: inherit;">The little things can add up. For me, the first thing that gave back a little bit of the energy was the daily count in India going below 3 lac. While we have a looooong way to go, remember we are talking about small victories....</div><div dir="auto" style="font-family: inherit;"><br /></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="caret-color: rgb(228, 230, 235); font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; margin: 0.5em 0px 0px; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto" style="font-family: inherit;">And this article came out - at a time when I've not written about food in so long! Reminded me that it is important to keep going. It actually made write this long post instead of putting up the link!</div><div dir="auto" style="font-family: inherit;"><br /></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="caret-color: rgb(228, 230, 235); font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; margin: 0.5em 0px 0px; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto" style="font-family: inherit;">Friends who have lost a loved one or my colleagues who are struggling to fight this invisible enemy.....find your hope and the little joys - as difficult as it may sound. We will need them! </div><div dir="auto" style="font-family: inherit;"><br /></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="caret-color: rgb(228, 230, 235); font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; margin: 0.5em 0px 0px; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto" style="font-family: inherit;">I'm supremely thankful to friends and (even my patients) who sent me food - 2 weeks ago, when my family wasn't at home and I was home alone for week, seeing food without having to make myself something - I've not known this feeling. </div><div dir="auto" style="font-family: inherit;"><br /></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="caret-color: rgb(228, 230, 235); font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; margin: 0.5em 0px 0px; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto" style="font-family: inherit;">Yeah, I'm the only GUY in this list. Someone already pointed it out and made fun of it</div><div dir="auto" style="font-family: inherit;"><br /></div></div>Chennai Foodyhttp://www.blogger.com/profile/14565448520234805027noreply@blogger.com0tag:blogger.com,1999:blog-1815036316554077706.post-33322769026500649232020-12-29T15:33:00.095+05:302020-12-30T16:32:47.996+05:30Top 10 Dishes of 2020<p><strike><span style="font-size: x-large;">Y</span></strike>es, this wasn't a great year for eating out, but we all did manage to get some great dishes, didn't we? Travel was the biggest loss for me this year, but to make up for that, I did get some awesome dishes from Chennai itself, besides the few that got squeezed in before the lockdown kicked in and I'm super grateful for that. This year also saw a few dishes from home bakers and delivery kitchens make it to the top 10 in my little list! So, without further ado, let's go.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-WqdvFswevkc/X-xcMIxX86I/AAAAAAAABWA/CmR6bHMTf4Qa5sir4_GvaWre2MHJdgBogCLcBGAsYHQ/s2048/IMG_20170113_155615.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-WqdvFswevkc/X-xcMIxX86I/AAAAAAAABWA/CmR6bHMTf4Qa5sir4_GvaWre2MHJdgBogCLcBGAsYHQ/w640-h480/IMG_20170113_155615.jpg" width="640" /></a></div><br /><h3 style="text-align: left;">10. Pulingo Burger, Dabang Burgers, Chennai</h3><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-scUKqWl1VtE/X-xZv09cuSI/AAAAAAAABU0/UDLv7L1oh10AnEhVO_nC5eIL1CTCFUbEwCLcBGAsYHQ/s2048/Pulingo%2BBurger.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-scUKqWl1VtE/X-xZv09cuSI/AAAAAAAABU0/UDLv7L1oh10AnEhVO_nC5eIL1CTCFUbEwCLcBGAsYHQ/w480-h640/Pulingo%2BBurger.jpg" width="480" /></a></div><br /><p>Accidentally discovered on Swiggy while I was looking for a burger, the name caught my attention, but a pulled beef burger? Not very common in Chennai. As I was watching an IPL game, I found myself getting distracted by the burger. The crunchy onion rings, the beautiful meat, the right amount of sauces, all come together for a fantastic burger. This is one burger I'm going to remember for a while. And while it did start with the fancy name, the burger is more than just one with a fancy name.</p><h3 style="text-align: left;">9. Sweet Samosa, Ezhumalayan, Arcot</h3><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-8li0bS4xUkE/X-xZ3j5VwFI/AAAAAAAABU4/gM1d0Zu-A1UwteTN7vaBYKAM6jqCNMvbwCLcBGAsYHQ/s2048/Khova%2BSamosa.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1506" height="640" src="https://1.bp.blogspot.com/-8li0bS4xUkE/X-xZ3j5VwFI/AAAAAAAABU4/gM1d0Zu-A1UwteTN7vaBYKAM6jqCNMvbwCLcBGAsYHQ/w470-h640/Khova%2BSamosa.jpg" width="470" /></a></div><p>This was s total surprise. A friend passed this on saying he loves this from his hometown and when I opened it at home, the humble looking samosa didn't turn any heads. But I remembered him saying this is sweet and then it piqued my curiosity. A sweet samosa? But one bite and I was hooked. I pretty much finished the whole box by myself and I'm getting more (hopefully by tomorrow) as the couple come back from their home town. The sweet <i>khova</i> stuffed in a savoury looking samosa, first plays tricks with your mind before your tongue takes over and starts enjoying it! </p><h3 style="text-align: left;">8. Chur Chur Naan, San:Xi, Four Seasons, Mumbai</h3><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-On4rfedLlW0/X-xaI2yYSpI/AAAAAAAABVE/utVpUQ0-C-8ZeiFzdR3fcyfVOrIwnSgvgCLcBGAsYHQ/s2048/Chur%2BChur%2B4%2BSeasons.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-On4rfedLlW0/X-xaI2yYSpI/AAAAAAAABVE/utVpUQ0-C-8ZeiFzdR3fcyfVOrIwnSgvgCLcBGAsYHQ/w480-h640/Chur%2BChur%2B4%2BSeasons.jpg" width="480" /></a></div><br /><p>Naan in a Pan Asian restaurant? Well, yes. And a pretty good one at that. This expansive Pan Asian restaurant has a reasonably sized Indian menu and this <i>chur chur naan</i> is the star of that. While we dipped it in Butter Chicken, this can go with just about anything! </p><h3 style="text-align: left;">7. Paya with Idiyappam, Arifapas, Chennai</h3><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-pu9hHQ6GC1w/X-xaTkkWWxI/AAAAAAAABVI/Une31ORilswUnyjg6u9M_pQerwNbMCOzACLcBGAsYHQ/s2048/Idiyappam.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-pu9hHQ6GC1w/X-xaTkkWWxI/AAAAAAAABVI/Une31ORilswUnyjg6u9M_pQerwNbMCOzACLcBGAsYHQ/w480-h640/Idiyappam.jpg" width="480" /></a></div><p>Another surprise during the lockdown, this Sunday only dish, is a fabulous home kitchen dish. Pioneered by Shafee Ahmed, this Nihari style <i>paya</i> is unlike any <i>paya</i> I've had and having grown up with <i>idiyappam</i> with a variety of sides, this <i>paya</i> is like the best of many <i>paya</i> worlds. With lamb trotters, a beautiful flavour fusion of the classic '<i>Attu Kaal Paya</i>', and some elements of the Nihari from North India, this was a revelation of sorts. </p><h3 style="text-align: left;">6. Smoked Butter Chicken, MKC, Westin, Chennai</h3><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-K-AZ4BLTTnw/X-xacWdUOwI/AAAAAAAABVQ/9HWkvX6ZuEoiJVuz9cc7oGYZ4gpnVAYFACLcBGAsYHQ/s2048/Butter%2BChicken.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-K-AZ4BLTTnw/X-xacWdUOwI/AAAAAAAABVQ/9HWkvX6ZuEoiJVuz9cc7oGYZ4gpnVAYFACLcBGAsYHQ/w480-h640/Butter%2BChicken.jpg" width="480" /></a></div><br /><p>I love this restaurant and this year I got very little of it! So when it opened up again and we had a meeting, I realised I was longing for this butter chicken. Closest to a classic butter chicken made in a tandoor, this smoked butter chicken with slightly sweet notes, is a star dish in this lovely little casual restaurant's brilliant menu that includes some fantastic other dishes and drinks like the Masala Bovonto. The next time we went, I again got the Smoked Butter Chicken, so that is how good this is.</p><h3 style="text-align: left;">5. Salted Caramel Rolls, Baked by Faz, Chennai</h3><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-x8OmxGOcuCA/X-xakAb9oII/AAAAAAAABVY/nzXULug-X7w8Wc09vE6t1QOLaCNuTW8hQCLcBGAsYHQ/s2048/Salted%2BCaramel.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-x8OmxGOcuCA/X-xakAb9oII/AAAAAAAABVY/nzXULug-X7w8Wc09vE6t1QOLaCNuTW8hQCLcBGAsYHQ/w480-h640/Salted%2BCaramel.jpg" width="480" /></a></div><p>When this biriyani loving bhai started selling cinnamon rolls, I was rather shocked. First at why this guy would sell cinnamon rolls instead of his awesome biriyani, but the bigger shock was how good these rolls were. I know he played around with baking, but had no idea that he was this good. But he outdid himself when he released a new flavour, the salted caramel. And I'm not a big salted caramel fan, so that is how good this is. If this is salted caramel, I would have been a fan, a long time ago. </p><h3 style="text-align: left;">4. Tamales with Refried Beans, Mexican Food Festival, The Park, Chennai</h3><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-aijpMXdTyXU/X-xaqmtvYOI/AAAAAAAABVc/6M4Dj_hBKFsXjeZlPjlOIuOpFZsk_ZPIQCLcBGAsYHQ/s2048/Tamales%2Band%2BMole.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1951" data-original-width="2048" height="610" src="https://1.bp.blogspot.com/-aijpMXdTyXU/X-xaqmtvYOI/AAAAAAAABVc/6M4Dj_hBKFsXjeZlPjlOIuOpFZsk_ZPIQCLcBGAsYHQ/w640-h610/Tamales%2Band%2BMole.jpg" width="640" /></a></div><br /><p>The brilliant chef Tania was flown down from Mexico for this but unfortunately had to fly back before the flights were banned, so I was very lucky to taste her food. Since I was supposed to be in Mexico in a few days, before Corona had other plans, I enjoyed the festival even more! The Park does outstanding food festivals, one of the few big hotels in Chennai that does Food Festivals regularly, but puts in a lot of effort into each of them and this was no different. The tamales and refried beans were outstanding enough to make it an extremely memorable dish, one I will cherish for a long time. </p><h3 style="text-align: left;">3. Yule Log, Gossip Bistro, Chennai</h3><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FTWlvxaZxdk/X-xayT50s1I/AAAAAAAABVk/m9WL8Kpum4MiW5ssVH6vrgO_XKzK-v2tQCLcBGAsYHQ/s2048/Yule%2BLog.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-FTWlvxaZxdk/X-xayT50s1I/AAAAAAAABVk/m9WL8Kpum4MiW5ssVH6vrgO_XKzK-v2tQCLcBGAsYHQ/w480-h640/Yule%2BLog.jpg" width="480" /></a></div><p>Gossip, to me, is simply one of Chennai's best restaurants. It is one of those restaurants that seems to have a heart and a soul. The loyal crowds that keep going back are testimony to that. But a Yule log is a Yule log, how much better can you make it? Well, Gossip style. A bit of this, a bit of that and they used all their resources to make a brilliant yule log. Rich yule log. I can keep going on about it, but it took a lot of effort to just cut it because you could just keep staring at it!</p><h3 style="text-align: left;">2. Nimona Mirch Pulao, ITC Biriyani and Pulao Collection, India</h3><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6vtxS-MtR9k/X-xa9rSQbUI/AAAAAAAABVs/6A4IHcLO9VkoKLdkeTOKVQr8xXh45hqRwCLcBGAsYHQ/s2048/Mirchi%2BPulao.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-6vtxS-MtR9k/X-xa9rSQbUI/AAAAAAAABVs/6A4IHcLO9VkoKLdkeTOKVQr8xXh45hqRwCLcBGAsYHQ/w480-h640/Mirchi%2BPulao.jpg" width="480" /></a></div><br /><p>This dish prompted an <a href="https://www.grubwaz.com/2020/12/white-pulao-in-biriyani-collection.html" target="_blank">entire article on its own</a>, so that is how good this was. A meat free, stuffed chilly pulao easily beat some fancy names! ITC has taken efforts to create a delivery kitchen with dishes at nearly half the price of what you get while eating in the hotels and they have created this menu by bringing regional biriyanis to the national front. If there is one dish you should try from this awesome menu, it has to be dish. Oh, the complimentary fat gulab jamun that comes along is no pushover either.</p><h3 style="text-align: left;">1. Steak Sandwich, Shakespeare and Co, Dubai</h3><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nVzBzqZk9eI/X-xbJeJ5isI/AAAAAAAABV0/FGZZMCd__f895UwKx-jzvSpgw9YgK9WXACLcBGAsYHQ/s2048/Dubai%2BSW.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-nVzBzqZk9eI/X-xbJeJ5isI/AAAAAAAABV0/FGZZMCd__f895UwKx-jzvSpgw9YgK9WXACLcBGAsYHQ/w480-h640/Dubai%2BSW.jpg" width="480" /></a></div><br /><p>A sandwich? In the number one spot? Indeed. Late into the night, after a nearly 30 minute wait, this 'simple' steak sandwich arrives to our table in what was otherwise a rather uninteresting meal. A meal that was a cover for a discussion, but this one dish stole the show. Yes, it looks great and it tasted even better that night. Succulent meat, the right fillings in a sourdough-ish bread, Yum! </p><p>So this is it. See you all on the other side of the new year and let's hope and pray that 2021 brings in many more dishes, happiness and prosperity for all of us. Wishing you all a very happy new year. </p>Chennai Foodyhttp://www.blogger.com/profile/02541493690849170832noreply@blogger.com0tag:blogger.com,1999:blog-1815036316554077706.post-36820463878065534732020-12-16T01:53:00.013+05:302020-12-16T15:42:16.662+05:30When white Pulao beat Biryani<p><strike></strike></p><div class="separator" style="clear: both; text-align: center;"><strike><a href="https://1.bp.blogspot.com/-dnDn736KFDE/X9ka1UIBy0I/AAAAAAAABSU/DIjuidJrkD4nswiynhQw-fwp_uzV2ixHQCLcBGAsYHQ/s1280/WhatsApp%2BImage%2B2020-12-14%2Bat%2B2.08.17%2BPM.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="853" data-original-width="1280" height="426" src="https://1.bp.blogspot.com/-dnDn736KFDE/X9ka1UIBy0I/AAAAAAAABSU/DIjuidJrkD4nswiynhQw-fwp_uzV2ixHQCLcBGAsYHQ/w640-h426/WhatsApp%2BImage%2B2020-12-14%2Bat%2B2.08.17%2BPM.jpeg" width="640" /></a></strike></div><strike><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;"><br /></div></div></strike><strike><span style="font-size: x-large;">H</span></strike>ave you heard of an onion biriyani? No? I didn't think so. Or a tomato biriyani? You may have heard of (or done it yourself) a biriyani insulted as tomato rice, but tomato biriyani? Nope. While these are ingredients in any biriyani, you can't have a tomato biriyani. Or an onion biriyani. Or a mirchi (chilly) biriyani? Chilly is a very important ingredient in the biriyani, so imagine my surprise when I saw the dish, <i>Nimona Mirchi Pulao</i> in the newly launched Biriyani and Pulao collection by ITC Hotels.<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-H4ToHIIMSzc/X9kcJoduR7I/AAAAAAAABS8/YEAW6ese_sc4JzuSDqMXIgSB9OlEH1dWQCLcBGAsYHQ/s2048/Biriyani%2BITC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-H4ToHIIMSzc/X9kcJoduR7I/AAAAAAAABS8/YEAW6ese_sc4JzuSDqMXIgSB9OlEH1dWQCLcBGAsYHQ/w480-h640/Biriyani%2BITC.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div><p>OK, so it isn't a biriyani, but a pulao. When I saw the menu of the Biriyani and Pulao collection and noticed that only the mutton biriyani was called the 'biriyani' and everything else was named pulao, I thought ITC did it to humour the purists! The ones for whom even chicken and prawn versions aren't biriyanis! No, I don't belong to that clan. Anyway, we are diverting from the topic. I'll come back to the biriyani/pulao debate in a bit.</p><p>For now, let's talk about our Mirchi Pulao. A few years ago, in Hyderabad, my friend took me to an Iranian cafe and got me biriyani. It was white. I looked at the plate, then looked at him and looked at the plate again and asked if this was a joke. White Biriyani? With a nasty expression, he asked me to taste it before passing any judgements. With no colour on the rice, the biriyani was among the best I've ever had. Till date, I can't explain how a biriyani could pack that much of flavour, but look so innocent. </p><p>Another such day has arrived. When I served the white mirchi pulao to my family, little did I realise that within a few minutes kids would ask for water, but wouldn't stop eating it! It was then that I unearthed a large stuffed chilly from the box. A stuffed chilly biriyani that is white. Hides the spice and the flavours. </p><p>That it matched (and nudged out) a very good Kolkatta style mutton biriyani sitting right next to it in a mutton biriyani loving household, was a surprise to us. We found ourselves gravitating to this white pulao and taking the mutton biriyani like a side as if to not hurt its feelings. Beyond a point, the kids couldn't handle the heat and the spice, but we adults found it hard to resist. With my curiosity peaking, I rang up a chef in ITC and asked what they did to it. ITC may sue me if reveal the whole thing, but let's just say that it was spiced peas stuffed inside the chilly. You buy one yourself and figure out what else is inside that chilly. I didn't even take a photo of this biriyani before eating, so I now I really need to order this again. </p><p>Now back to the Biriyani vs Pulao argument, if you've wondered what really is the difference between the two without going very technical and without having to put it in words, try a biriyani and a pulao from here. The subtle differences will speak to you. These are not bland pulao versions, but really rich ones, but the subtle difference between the pulao and the biriyani is evident. Without saying a word.</p><p>When it comes to Indian food festivals, ITC hotels are hard to beat. But once in a while they outdo themselves. Like when they introduced the Sarai Gosht Biriyani a couple of year ago, this Nimona Mirchi Pulao is one such time. When the whole world is making plum cakes and yule logs and gingerbread houses for the season, besides doing all of that, ITC has created this Biriyani and Pulao collection for the takeaway market at almost half the price of the biriyani that is served in their restaurants. Perfect to throw year end parties if you're not exactly a fan of the plum cakes! Available on Swiggy, Zomato, Eazy Diner and ITC's own app priced between 625 and 825, they come from some of the best kitchens in the country. In Chennai, it comes out of the ITC Grand Chola's kitchen. So if you've thought why pay for the AC and parking and grandeur, now you're pretty much paying only for the food. And the research! Oh and one more thing.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-TZ-ktsXvH0k/X9kdKH3039I/AAAAAAAABTM/Vg4JDd29mjsOWbnncmkENr5XjiM9jSSJgCLcBGAsYHQ/s2048/gulab%2Bjamun%2BiTC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-TZ-ktsXvH0k/X9kdKH3039I/AAAAAAAABTM/Vg4JDd29mjsOWbnncmkENr5XjiM9jSSJgCLcBGAsYHQ/w480-h640/gulab%2Bjamun%2BiTC.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>While it is called the Biriyani and Pulao Collection, don't be surprised if the gulab jamun wins your heart. It is complementary and after all the fuss is over, with no competition left, it breaks your heart all over again, as if to say, Biriyani is not the only hero here. I had to fight to keep my share. OK I confess, others had to fight to keep their share after I finished mine first. I tried a straight face when asking if I can eat the 'simple' jamuns, but clearly I'm not winning any poker tournaments with these skills! Need to check how to buy 1 ton of this gulab jamun now. <p></p><p><br /></p></div>Chennai Foodyhttp://www.blogger.com/profile/02541493690849170832noreply@blogger.com0tag:blogger.com,1999:blog-1815036316554077706.post-19267483359686864952020-11-08T19:30:00.000+05:302020-11-08T19:30:40.576+05:30How I survived the world's most dangerous delicacy! <p>When in Japan, I told myself that I will try this. It is not gross and I'm not Andrew Zimmern, but the Fugu is something I've always wanted to get hint of. Just to be sure I wasn't missing out on the culinary brilliance of Japanese food by prematurely dying in Japan, I ensured that I had Ramen, Sushi, Tendon in Tokyo, a similar set of dishes in Osaka, went all the way to Kobe to have the world's best beef, finished a Michelin-starred-2.5 hour waiting-in-line <i>okonomoyaki</i> (that I got in in half hour, but that story is for another day), gorged on melon pan, sakura and all types of <i>kit-kat</i> and on my last evening, and after ensuring there is absolutely nothing left to eat in Japan, at 6 PM, I said a prayer and entered the Fugu restaurant. </p><p>For those who know it, Fugu sends shivers down their spine! For those who don't, well, Fugu can be instant death. A delicacy in Japan, Fugu requires chefs to undergo stringent training (around 3 years) to get the licence to serve this fish. In most of Europe, this fish is banned altogether. </p><p>What is this fish? Called the puffer or blower fish, this fish supposedly blows or puffs up by sucking water into its belly when threatened. Some fish types in this family also have spines like a porcupine that can pierce through the skin. Well, the toxin in the fish, tetrodotoxin can cause instant death! To put it in perspective, it is about a thousand times more dangerous than cyanide and one fish has enough poison to kill about 30 people.</p><p>That brings us to the question - why do people eat this fish?</p><p>Well, one for those who aren't aware, they probably eat it by mistake, which is where most of the deaths associated with fugu consumption comes from. The internal organs of fish, including the guts, ovaries, liver etc are lethal, but once they are safely out of the way, the flesh is harmless. I believe chefs who serve the fish are required to eat a slice of every fish they pass on to their customers.</p><p>So how is this cooked? Well, in many ways, but what kind of cooking comes to mind when you think of fish in Japan? Yup, uncooked! The fugu sashimi is the most popular way of consuming this fish. The fish is a translucent white, and is usually arranged on floral plates to let you see the plate design through the (rather innocent looking fish). So basically, you take the most poisonous fish in the world and eat it without cooking. Fun!</p><p>Once seated in the restaurant, the Japanese human and my Google translate ensured that I was told and made aware of the dangers and that I am committing to this madness on my free will. And then in 10 minutes the plate arrived. The innocent looking plate. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1MVZxMOEel0/X6fyXAmLLfI/AAAAAAAABQI/BYSQ-JCvqvQlGAlNmLNxOudkxvH5UlXyQCLcBGAsYHQ/s1616/DSC01991.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1616" height="428" src="https://1.bp.blogspot.com/-1MVZxMOEel0/X6fyXAmLLfI/AAAAAAAABQI/BYSQ-JCvqvQlGAlNmLNxOudkxvH5UlXyQCLcBGAsYHQ/w640-h428/DSC01991.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FfOFOvzuuRQ/X6fylpVdDxI/AAAAAAAABQY/9kbGLrnp9lcPQR1-TI06p3Qq0QD2-rnQwCLcBGAsYHQ/s1616/DSC01991.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1616" height="428" src="https://1.bp.blogspot.com/-FfOFOvzuuRQ/X6fylpVdDxI/AAAAAAAABQY/9kbGLrnp9lcPQR1-TI06p3Qq0QD2-rnQwCLcBGAsYHQ/w640-h428/DSC01991.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-RRDEPqLQ2xc/X6fyXOfGTTI/AAAAAAAABQE/aqQ9C8BhydA7oWq9ZPFuhFfETuIunJH3wCLcBGAsYHQ/s1616/DSC01995.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1616" data-original-width="1080" height="640" src="https://1.bp.blogspot.com/-RRDEPqLQ2xc/X6fyXOfGTTI/AAAAAAAABQE/aqQ9C8BhydA7oWq9ZPFuhFfETuIunJH3wCLcBGAsYHQ/w428-h640/DSC01995.jpg" width="428" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-BYbe2LYobq0/X6fyXZumc1I/AAAAAAAABQM/zF_KUwtYG8M3BVf18wDihfMzfrtvc8-4QCLcBGAsYHQ/s2048/IMG_20190501_173627.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://1.bp.blogspot.com/-BYbe2LYobq0/X6fyXZumc1I/AAAAAAAABQM/zF_KUwtYG8M3BVf18wDihfMzfrtvc8-4QCLcBGAsYHQ/w640-h360/IMG_20190501_173627.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>I said another round of prayers! And took the first bite of the sashimi without the sides or the soy. I waited for the magic to happen and for enlightenment to hit me telling me why this dangerous delicacy was worth risking your life for. I'm still waiting! Certainly not worth risking your life for, since most of the spice and flavour is the fear. For the second bite, I dipped it in soy and took the bite and it was way way better. The fish beautifully soaked up the soy colour and flavour and much more enjoyable. <div><br /></div><div>But four bites later, the trouble started. My stomach started to hurt. I had read up about the allergy to this fish and also about what happens if you do end up with traces of tetrodotoxin and apparently the first symptom is numbness around your mouth. I didn't have that, but my stomach was starting to hurt more. I quickly gulped water and left the restaurant hoping it will get better, but it only got worse. </div><div><br /></div><div>My hotel was a 20 minute walk away. I decided to take the trek back, but the pain just got worse all along the way back. I was looking for my antacid in my travel med box, but when have you ever found something when you need it the most. The pain was getting worse. I wrote a small email with a mini WILL to email back to my family, ate 2 pieces of hajmola candy (the first thing I found) and lied down. Before I hit the send button, I think I passed out. When I woke up 10 minutes later, there was no pain, no dream, no nothing. I was fine. I was alive. </div><div><br /></div><div>Beaming with relief, I walked back to the food street to make sure my evening was filled again with amazing Japanese food, before I took the plane out next morning. Did you think I was going to quietly spend the night without more food? Of course you didn't think that. You know me better than that, don't you?</div><div><br /></div><div>Would I ever eat Fugu again? Nope. Am I glad that I did it? Absolutely. Was it worth it? For someone like me chasing food and history, it was worth it, but purely from a taste perspective, nope. Not at all! Like I said before, the flavour is actually the fear and the excitement. </div><div><br /></div><div>The best way to describe the fugu is a 'colourless, odourless, tasteless, useless' fish! There, I said it! </div><div><br /></div><div><br /></div><div>* I just found out that the restaurant that has been serving fugu for nearly a century in Dotonburi has been shut down due to the pandemic. While this blog post is my personal opinion, I do feel bad that an institution of sorts has fallen prey to COVID-19. Also, while there is no doubt that this is a dangerous fish to consume, if you eat this at a licensed restaurant in Japan (I don't know about other countries), chances are you have a statistically low risk of dying. Eat at your own risk. <br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Chennai Foodyhttp://www.blogger.com/profile/02541493690849170832noreply@blogger.com0tag:blogger.com,1999:blog-1815036316554077706.post-40943613471671103342020-09-07T16:27:00.004+05:302020-09-07T16:37:38.750+05:30Resurrection Series Part 1 - 5 Restaurants With New Offerings<p><strike><span style="font-size: x-large;">E</span></strike>ach of us react very differently to any given situation. A pandemic is no different. I've seen some patients who are super careful, some who go about daily life taking whatever precautions they can and some who have given up to the frustration and simply don't care anymore. Since all of us are part of the every ecosystem, the restaurant industry is no different. While I'm yet to see anyone who doesn't care, I was super happy to see restaurant owners come up with innovations and some have caught my eye. Yes, everyone is scrambling to get their food to your homes, but some have gone a bit further than just that. Read on.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-gtz5q4kGRM0/X1YPn_oJGZI/AAAAAAAABOg/zH1V2T6u2t8MN6DX4_dVToDNL38_BdXSQCLcBGAsYHQ/s2048/IMG_20200805_204113.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="469" src="https://1.bp.blogspot.com/-gtz5q4kGRM0/X1YPn_oJGZI/AAAAAAAABOg/zH1V2T6u2t8MN6DX4_dVToDNL38_BdXSQCLcBGAsYHQ/w625-h469/IMG_20200805_204113.jpg" width="625" /></a></div><p><span style="font-size: large;">The Weekly Lunch by Prem's Grama Bhojanam</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-O2vjM-Sc4Bc/X1YOs24v8KI/AAAAAAAABOI/tsIHCEJlaGsQBFE1YCFwY4RtuD-YwDutACLcBGAsYHQ/s2048/IMG_20200815_133251.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="976" src="https://1.bp.blogspot.com/-O2vjM-Sc4Bc/X1YOs24v8KI/AAAAAAAABOI/tsIHCEJlaGsQBFE1YCFwY4RtuD-YwDutACLcBGAsYHQ/w733-h976/IMG_20200815_133251.jpg" width="733" /></a></div><p></p><p>One of Chennai's pride, PGB as it is fondly called is run by a food encyclopedia of sorts Mr NS Krishnamoorthy (NSK). With everything made with millets, he simply served extremely healthy food in extremely tasty ways and beyond a point, the fact that it was healthy was simply a side effect. The perfect way to get healthy food inside you is not having to make it difficult for you to eat it. And he did that with great finesse. So what did he do this lockdown?</p><p>He simply put up a weekly lunch, priced at Rs 300 for one, 550 for two and he also has a pack for four I think (plus delivery). Food arrives on a Saturday at lunch time and I was ready to devour it and go to sleep, but nope, this food didn't put me to sleep. This food is very difficult to describe because it is simplicity at its best, the trick and magic not coming from exotic ingredients, but from the knowledge that this man has amassed over the years. Even if you are served the most bitter of the vegetables, you will be gulping it down and asking for more - that is how he cooks him. </p><p><a href="https://www.instagram.com/prems.graama.bhojanam/?hl=en" target="_blank">[Prem's Grama Bhojan]</a></p><p>[next]</p><p><span style="font-size: medium;">Slow Cooked Food, by PizzaDeli</span></p><p><a href="https://1.bp.blogspot.com/-viiWYwbf3X8/X1YOr4VbWNI/AAAAAAAABOA/j-UIW7YxcK4V8ODorUu6oK9dE1nRXS2nwCLcBGAsYHQ/s2048/IMG_20200810_211617.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="976" src="https://1.bp.blogspot.com/-viiWYwbf3X8/X1YOr4VbWNI/AAAAAAAABOA/j-UIW7YxcK4V8ODorUu6oK9dE1nRXS2nwCLcBGAsYHQ/w733-h976/IMG_20200810_211617.jpg" width="733" /></a></p><p>Chennai's oldest pizza delivery, <i>Pizzadeli</i> might bring back a memory or two to the 90s kids, who might have seen a large pizza delivered by a guy on a bicycle. 45 minutes or free! 95 bucks! The owner, Bushan, going '<i>Peeeeettttzzadeeeelli</i>' when you call up for the order is something I can never forget. This joint wore its Indianness on its sleeve with the craziest Indian flavours on offer. But along with the pizzas, they also serve massive sandwiches. What did he do this lockdown?</p><p>With no avenues for real slow cooked food, Bushan took that route serving up amazing slow cooked food. Chicken, beef, pork, you name it, he has it. I tried the roast chicken with Alabama sauce, just the chicken falling off the bone was a sight to behold. Served with some veggies and a beautiful herbed bread, it arrives in a nice package, that you can put straight to the microwave for a few minutes before it is ready to go. </p><p><a href="https://www.instagram.com/pizzadeli_chennai/?hl=en" target="_blank">[Menu and prices]</a></p><p>[next]</p><p><span style="font-size: medium;">Food Packs, by Kappa Chakka Kandhari. </span></p><p><a href="https://1.bp.blogspot.com/-ySIW1t70XZI/X1YOswyED6I/AAAAAAAABOM/HfHwUpZy2T0VYrYp3vhOCfNFw-w78ne2wCLcBGAsYHQ/s2048/IMG_20200819_125919.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="976" src="https://1.bp.blogspot.com/-ySIW1t70XZI/X1YOswyED6I/AAAAAAAABOM/HfHwUpZy2T0VYrYp3vhOCfNFw-w78ne2wCLcBGAsYHQ/w733-h976/IMG_20200819_125919.jpg" width="733" /></a></p><p>This fantastic Kerala restaurant is not opening anytime soon, yet. Chef Reji says, that when he is super confident of recreating the same experience, he will open up. But in the meanwhile, he has modified his menu to suit home delivery, so there is an entirely new menu that has been curated with dishes that travel well and won't destroy the experience.</p><p>I've never heard of <i>kallappam</i> before. When it arrived home, it tasted pretty much like appam, but in an entirely new avatar. Chef Reji says that when he does picnics and wants appams, they make appams like this that don't dry out, compared to the fresh crisp appams that need to be eaten straight off the stove. But the most beautiful looking dish is the Biriyani Bento box. Yes, biriyani with Japanese aesthetics. Besides food from the kerala homes that KCK is known for, there are foods from other cuisines with chef Reji's touch too. </p><p><a href="https://www.instagram.com/kckfoods/?hl=en" target="_blank">[KCK Foods]</a></p><p>[next]</p><p>Phuket Street by Benjarong</p><p><a href="https://1.bp.blogspot.com/-fOGV5ZWEhdk/X1YOsXhx1MI/AAAAAAAABOE/MM-MP9zoTVwxRbJakzaBWIQYxd2JchkyACLcBGAsYHQ/s2048/IMG_20200805_204158.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="976" src="https://1.bp.blogspot.com/-fOGV5ZWEhdk/X1YOsXhx1MI/AAAAAAAABOE/MM-MP9zoTVwxRbJakzaBWIQYxd2JchkyACLcBGAsYHQ/w733-h976/IMG_20200805_204158.jpg" width="733" /></a></p><p>What else can Benjarong do? Easily one of the best places for comfort Thai food with occasional but excellent food festivals from around Asia, this restaurant also took a wonderful move that will not dilute the restaurant experience, but adapted it to the home delivery market.</p><p>A new brand called Phuket street. Modelled after the 7/11 ready to eat meals in Bangkok (I love those meals), Phuket Street has preset meal combos at a price that is just right. They have ensured that only meals that travel well are on the menu, so a nice fried rice with a little sauce and a nice chunky superbly done chicken breast is what I got! I'm rather excited to try all the other combos, particularly the Pad Thai! </p><p><a href="https://www.instagram.com/phuketstreet_in/?hl=en" target="_blank">[Phuket Street]</a> </p><p>[next]</p><p>DIY Kits, Novotel</p><p>I've been to Novotel only once and that too for a food festival, so I'm not very sure about the food there. But they decided that the best way to home deliver food is for you to do some part of the cooking! And their DIY boxes are designed to make it easy for you. I got the Eggs benedict, which is probably the most difficult of the DIY kits since poaching an egg is no mean feat for the uninitiated, but we enjoyed that weekend. Everything you need is in the box, complete with instructions. There are some simple boxes and there are exotic boxes at the pricier end, so you have a range! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-v0DU3No2WDE/X1YRYSN9t3I/AAAAAAAABO8/r0ARgFFzBqUYJkKX_o39Anzuh4ydTIGdQCLcBGAsYHQ/s2048/IMG_20200527_124941.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="469" src="https://1.bp.blogspot.com/-v0DU3No2WDE/X1YRYSN9t3I/AAAAAAAABO8/r0ARgFFzBqUYJkKX_o39Anzuh4ydTIGdQCLcBGAsYHQ/w625-h469/IMG_20200527_124941.jpg" width="625" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6Y1aLbPiXs0/X1YRZAqjuCI/AAAAAAAABPA/nHwoPjariHkSyV_gdDSrimwpI8UARknmQCLcBGAsYHQ/s2048/IMG_20200527_134104.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="976" src="https://1.bp.blogspot.com/-6Y1aLbPiXs0/X1YRZAqjuCI/AAAAAAAABPA/nHwoPjariHkSyV_gdDSrimwpI8UARknmQCLcBGAsYHQ/w733-h976/IMG_20200527_134104.jpg" width="733" /></a></div><p><a href="https://www.instagram.com/tossedbykoox/?hl=en" target="_blank">[Tossed by Koox]</a></p><p>These were my pick of the restaurants that offered something new during the lockdown. Did any new offerings interest you? Let me know. </p><p>Happy Eating!</p><p><br /></p><p><br /></p><p><br /></p>Chennai Foodyhttp://www.blogger.com/profile/02541493690849170832noreply@blogger.com0tag:blogger.com,1999:blog-1815036316554077706.post-53246831266040149572020-09-06T20:31:00.014+05:302020-09-06T23:13:37.951+05:305 Chennai Home Baker Dishes To Watch Out For<p><span style="font-size: x-large;"><strike>W</strike></span>hile restaurants have been brought to their knees during this pandemic, home cooks have risen. And how! From bakers who were doing things for a while, seeing their business boom to first timers who have used the opportunity and time to establish their offerings, there has probably never been a better time to try out food from home kitchens. Chennai is no different. Over the last 5 months, I've had the chance to buy and try from some of them, and a few really stood out. So instead of trying to rank the best bakers (which is an extremely difficult task), I'm listing out five of my favourite things that stood out. </p><p><span style="font-size: x-large;">Cinnamon Rolls, Baked by Faz</span></p><p><span style="font-size: x-large;"><a href="https://1.bp.blogspot.com/-ZhjN-PNRxlo/X1T4cnNfXKI/AAAAAAAABMo/JA1IM_6ytAscyKbRnMNzC10XGdVWQjAygCLcBGAsYHQ/s1198/Screenshot%2B2020-09-06%2Bat%2B8.25.23%2BPM.png" style="font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="814" data-original-width="1198" height="424" src="https://1.bp.blogspot.com/-ZhjN-PNRxlo/X1T4cnNfXKI/AAAAAAAABMo/JA1IM_6ytAscyKbRnMNzC10XGdVWQjAygCLcBGAsYHQ/w625-h424/Screenshot%2B2020-09-06%2Bat%2B8.25.23%2BPM.png" title="[feature]" width="625" /></a></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3GY7xB4UgRI/X1T9hNK9oZI/AAAAAAAABNQ/eOZfzC2GRXQjat6jhu73_ZcoaBC_XtX3wCLcBGAsYHQ/s1280/WhatsApp%2BImage%2B2020-09-06%2Bat%2B8.46.28%2BPM%2B%25281%2529.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://1.bp.blogspot.com/-3GY7xB4UgRI/X1T9hNK9oZI/AAAAAAAABNQ/eOZfzC2GRXQjat6jhu73_ZcoaBC_XtX3wCLcBGAsYHQ/w480-h640/WhatsApp%2BImage%2B2020-09-06%2Bat%2B8.46.28%2BPM%2B%25281%2529.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p>Now, Fazil has been a dear friend and fellow blogger for nearly a decade. While he was always famous for his biriyani, we all knew he played around in the kitchen. When he said he was going to sell food during the pandemic, I naturally assumed that he finally decided to launch his biriyani, but when he said he was doing cinnamon rolls, I was quite taken aback. Now, I do know how much he loves cinnamon rolls from Cinnabons. Every time some one came back from Delhi, he tried to get a box for himself and if we were lucky to meet, he would make an effort (a serious, reluctant, half hearted effort) to share a bite. Little did I know that he would be able to not only recreate, but come up excellent new flavours for his cinnamon rolls. What was so good about it? The cream frosting. Absolutely lovely, no-shortcut-cutting-corners kind of cream frosting. Wait till his salted caramel and coffee frostings come out! </p><p>The instagram handle is <a href="https://www.instagram.com/baked_by_faz/" target="_blank">Baked_by_Faz</a> A box of four is Rs. 500 and a box of 2 is Rs. 300</p><p>[next]</p><p><span style="font-size: large;">Lotus Biscoff Ice Cream, Fluff Creamery</span></p><p><br /></p><p><img border="0" data-original-height="711" data-original-width="797" height="568" src="https://1.bp.blogspot.com/-6rpPEd-iupc/X1T3IwsUPFI/AAAAAAAABMU/BF68qHpOPAY737HUFTWLyPMQo63wuYFAwCLcBGAsYHQ/w640-h568/Screenshot_20200902-233008.jpg" width="640" /></p><p>Another first timer, I had the chance to eat two of her ice creams. While the strawberry cheese cake was fantastic, the one that left me wanting more was the Lotus Biscoff. Now, the lotus biscoff is actually a biscuit. To make an ice cream of an excellent biscuit was not only a great idea, but she actually managed to pull it off extremely well. With chunks of little cake inside, the nice and caramel-y flavours are great to finish any meal. I believe a couple of more flavours are coming along, but whatever you get, don't miss the Lotus Biscoff. I loved it.</p><p>Her Instagram handle is <a href="https://www.instagram.com/flufffery/" target="_blank">Flufffery</a>. A 200 ml pot is Rs. 190, and a 500 ml pot is Rs. 450</p><p>[next]</p><p><span style="font-size: large;">Everything Bagel, The Bagel Pot</span></p><p><a href="https://1.bp.blogspot.com/-j769JDXwAGw/X1T3HB3urRI/AAAAAAAABMA/ssGtZ-0Lh2gUm7d02eUB7mLd7gRyBmQWACLcBGAsYHQ/s2048/IMG_20200712_140253.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="781" src="https://1.bp.blogspot.com/-j769JDXwAGw/X1T3HB3urRI/AAAAAAAABMA/ssGtZ-0Lh2gUm7d02eUB7mLd7gRyBmQWACLcBGAsYHQ/w586-h781/IMG_20200712_140253.jpg" width="586" /></a></p><p>Well, it might be a very American thing, but good bagels in Chennai are hard to come by. That's where Renee comes in. A small menu, some great dips to rub on your bagels, or simply place a breakfast order and a bunch of bagels with dips and sides land at your door step. I wasn't a big bagel fan. Bagels were usually stale or hard, and chewy (but chewy is exactly how it is supposed to be), but once I got used to toasted bagels, my opinion changed forever. Renee's bagels are just about right. In fact, I love that these are not exactly like the American ones, but a tad less chewy. Slice it up, toast it and you're in for a treat. I had some sausages and they simply upped those bagels.</p><p>Her Instagram handle is <a href="https://www.instagram.com/thebagelpot/" target="_blank">The Bagel Pot</a> Bagels start at Rs. 50 and platters from around Rs. 400</p><p>[next]</p><p><span style="font-size: large;">Sourdough breads, Harini </span></p><p><a href="https://1.bp.blogspot.com/-92E5AXjFvCE/X1T3HSRk2ZI/AAAAAAAABME/EUD6a9vyN90iPSVuT0Im26zi9p2CqaOXQCLcBGAsYHQ/s2048/IMG_20200807_121536.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="625" src="https://1.bp.blogspot.com/-92E5AXjFvCE/X1T3HSRk2ZI/AAAAAAAABME/EUD6a9vyN90iPSVuT0Im26zi9p2CqaOXQCLcBGAsYHQ/w469-h625/IMG_20200807_121536.jpg" width="469" /></a></p><p>A well done bread is art by itself, but Harini takes it a notch further and takes art quite literally. It took me a while to have the heart to slice her sourdough loaf. Extremely customisable, you can pretty much pick what you want to go into your bread or leave it for a classic. Now, depending on what you're used to, you might find this a tad less sour than a classic sourdough loaf, but the art work on top, combined with a slice toasted with just some butter is enough to make your breakfast. In my case, I pretty much finished the loaf, munching it with butter for breakfast, then for pre lunch snack, an evening snack and a pre dinner snack. </p><p>Her Instagram handle is <a href="https://www.instagram.com/harinisankarnarayan/">Harini Sankarnarayanan </a> A boule starts at Rs. 300. The one you see above was Rs. 400</p><p>[next]</p><p><span style="font-size: large;">Idiyappam and Paya, Arifapa.</span></p><p><a href="https://1.bp.blogspot.com/-FC3rPsKqG_g/X1T3IVzKbxI/AAAAAAAABMQ/5N9fttuI50ozrykmPLlWS3J_1Pkep63BgCLcBGAsYHQ/s2048/IMG_20200829_124043.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-FC3rPsKqG_g/X1T3IVzKbxI/AAAAAAAABMQ/5N9fttuI50ozrykmPLlWS3J_1Pkep63BgCLcBGAsYHQ/w480-h640/IMG_20200829_124043.jpg" width="480" /></a></p><p>This was probably the find of the lockdown for me. For Rs 600, you get a pot of paya, a beautifully done paya at that with a little more than a dozen idiyappams. In fact, I got extra idiyappams and was able to use it a couple of days later too. Done only on weekends, Arifapas Biriyani, which serves biriyani through the week, serves this amazing combo. Depending on what kind of paya you are used to, you may find this different to varying degrees. This is more from the NorthWest Frontier region and immaterial whether you like paya or not, this is a must try! </p><p>You can reach out at <a href="https://www.instagram.com/arifapasbiriyani/">Arifapas Biriyani</a></p><p>While I continue to keep surveying the landscape for interesting stuff, let me know if you come across something that I must try. </p><p>Happy Eating. </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Chennai Foodyhttp://www.blogger.com/profile/02541493690849170832noreply@blogger.com0tag:blogger.com,1999:blog-1815036316554077706.post-74706077950921538102020-08-02T18:30:00.005+05:302020-08-30T15:27:12.922+05:30Besides Corona, these 2 dishes probably went viral from China!<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-DR-raTWXxuQ/XyaqYXDl30I/AAAAAAAABJc/PxDhZ0OmczUYM1by5NstuyMxXlreAbW5QCLcBGAsYHQ/s1920/pasta-503952_1920.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1920" src="https://1.bp.blogspot.com/-DR-raTWXxuQ/XyaqYXDl30I/AAAAAAAABJc/PxDhZ0OmczUYM1by5NstuyMxXlreAbW5QCLcBGAsYHQ/s640/pasta-503952_1920.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>OK, may not have spread as fast as the virus, but since it happened at a point in time, when ships and horses were the primary means of transport, and the only things that flew in the sky were the birds, I believe it is fair to say that it did a decent job.<br />
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What are we talking about? The noodles, of course!<br />
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Where did it spread? What so viral about it? Turns out, a lot. The first instance of the mention of noodles in Japan appears to be in the 7th century in Japan. It references to a thin long dish made of wheat flour and coated with oil. In China, these were called <i>mein, </i>(that's why chowmein), and the Japanese didn't do much to change the name and probably stuck to their pronunciation of the word.<br />
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And thus was born <i>somen</i>, probably the first Japanese noodles that, though initially served to the royalty in Japan (specifically in the Nara period, which was from the 7th to the 11th century), but became popular soon after, where large makers of noodles started shop. Apparently, the skill of the maker was judged by how thin the noodles were. And it was only a matter of time before <i>ramen </i>took shape and became synonymous with Japanese cuisine.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">But Japanese food didn't stop with Japan. Heard of the ceviche, the Peruvian national dish? Well, it came by fusing Japanese techniques with the Peruvian ingredients. There was a huge Japanese migration to Peru (the details of which is out of scope of this article), but let's just say that while Nikkei is the Japanese stock index, Nikkei cuisine refers to the Japanese Peruvian cuisine. The contribution was so high, that the national dish of the country is actually a fusion dish! <br />
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'But seriously? The noodles went from China to its neighbour Japan and you call it viral?' you may ask. There is a lot more to this. Does a thin dish from the western world come to mind? Thin long, drenched with red or white sauce? Or just some oil and garlic? If you're thinking I'm crazy to say that the spaghetti came from China, hang on a minute.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jFYJtXd88B4/Xya2xDAUwjI/AAAAAAAABKQ/QVZzTudcYhcjAoEyq5uEzHaZIGVfX4-LwCLcBGAsYHQ/s1920/spaghetti-2931846_1920.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1079" data-original-width="1920" src="https://1.bp.blogspot.com/-jFYJtXd88B4/Xya2xDAUwjI/AAAAAAAABKQ/QVZzTudcYhcjAoEyq5uEzHaZIGVfX4-LwCLcBGAsYHQ/s640/spaghetti-2931846_1920.jpg" width="640" /></a></div><div dir="ltr" style="text-align: left;" trbidi="on">
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It appears that Marco Polo, in the 13th century brought back noodles from China. But from China to where? This gets interesting, because he didn't exactly hop on a plane and arrive in Italy. This traveler spent nearly 17 years in China, with Kubail Khan, in the Imperial court of Beijing where he apparently gained his trust enough that the emperor sent a princess with Marco Polo to marry her off to a Persian prince. The legend goes that the princess died before they reached Persia! By the time Marco Polo came back to Italy, it was nearly 2 decades and apparently he hardly spoke any Italian, but had documented his journey in his journal, The Travels of Marco Polo. Clearly, he spent a lot of time in Persia, so did he then bring the noodles to the middle east? <br />
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But there is one small problem here. In fact two small problems. The fact that Marco Polo had written the word 'pasta', probably means that he knew what it was, so the noodles might have been familiar to him. Pasta is derived from the Italian word for paste, to denote the dough. Also by the 11th/12th century, vermicelli, a French word for tiny thin noodles was already in place. So clearly Marco Polo didn't bring noodles back, but along the way, he probably introduced steaming dough to Persia. <br />
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Look up a dish called the Ashak. They look like tortellini. It is now an Afghan dish, but Afghanistan was part of Persia upto circa 1750. So did the tortellini reach Persia before Italy? That poses another large question. Are tortellinis and steamed pasta dishes, actually a type of dim sum then? Ooh, now it gets interesting.<br />
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Let's get back to pasta now. The Museum of Pasta in Sicily refers to pasta long almost half a century before Marco Polo came back to Italy, but also interestingly refers to one Arab trader called Idrisi, somewhere around the middle of the 12th century. And he refers to a dish called the <i>Rishta</i> a kind of mid eastern noodles. Apparently, a few years before Marco Polo's return, there are references to dishes called the <i>maccherroni, </i>which may as well be today's macaroni. Also Italy was the number one producer of durum wheat, which is used to make pasta, long before Marco was alive, so pasta was always a staple in Italy, but, may did he introduce the spaghetti as a new way to shape the pasta? </div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">For a minute let us leave Marco Polo out of this. Quite intriguing is the fact that besides Italy, the noodle kind of dish didn't become a staple anywhere else in Europe. You've not heard of spaghetti in Spain, have you? Or in French cuisine, for that matter! While breads have taken different shapes all over Europe, why didn't the noodles go beyond Italy? This gives some bite to the story that maybe someone brought that dish to Italy after all? If it existed long before Marco Polo surely, it would have travelled all over Europe, wouldn't it?</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">More interestingly, how come the noodles skipped the mid east on its way to Europe? While there are a few dishes here and there, you don't really find noodles as mid eastern staples anywhere, do you? Or did they simply make it sweet and consumed it as dessert? While it would have been nice as a story, the Turkish kunafeh, kadayif and the likes have already been around since the 10th century, long before Marco Polo was a baby, but then, did some other traveler bring it back from the far east? </div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">The food we take for granted may not be ours in the first place. The contribution of cultures plays a huge role in where we are today, be it food or even our own DNAs. While Marco Polo may not have played a big role in the arrival spaghetti in Italy, clearly someone did. Who is that guy?</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">Would be a great whodunnit story, if we ever find out. </div>
Chennai Foodyhttp://www.blogger.com/profile/14565448520234805027noreply@blogger.com0tag:blogger.com,1999:blog-1815036316554077706.post-10260740443845829542020-03-21T13:00:00.001+05:302020-03-21T13:00:16.661+05:305 Fantastic Vegetarian Restaurants in Chennai<div dir="ltr" style="text-align: left;" trbidi="on">
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<strike style="font-size: 12pt;"><span style="font-size: x-large;">F</span></strike><span style="font-size: 12pt;">or anyone visiting Chennai, a vegetarian thali at one of vegetarian chains seems to be high on the priority list of dining. But ask any Chennai-ite and you would get looks ranging from scorn to disgust, depending on who you ask. Some might take you there if you insist, but give them a choice and the city has some lovely vegetarian offerings that spans across cuisines.</span></div>
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<span lang="EN-US">Lyfe by Soul Garden Bistro</span></h3>
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<span lang="EN-US">Lyfe, by Soul Garden bistro , a rather new entrant to the vegetarian food scene, is one where meat is simply not replaced by paneer and mushroom, but a beautiful and well thought out menu ranging from continental staples to healthy alternatives, coupled with a menu dedicated for indulgences. The salads are light and hearty, with the falafel salad standing out from its peers in the city, but their waffles and coffee buns are no slouch to their international counterparts either. With three outlets across the geography of Chennai, there shouldn’t be one too far away. <o:p></o:p></span></div>
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<span lang="EN-US">Locations: Phoenix Market city, Alwarpet and Kilpauk. </span></div>
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<span lang="EN-US">Prem’s Grama Bhojanam</span></h3>
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<span lang="EN-US">Curd rice, sambar rice on the menu. What so special? Well, there is no rice in them. Prem’s is Chennai answer to indigenous restaurants worthy of hosting the likes of Anthony Bourdain. With the talkative and knowledgeable owner manning the tables and reading out the menu, the original Prem’s might have taken a slightly posher turn to its ambiance, but everything from the dosa to idly to ‘variety rice’ is made of millets, but unless someone told you so, you wouldn’t know. Flavours are as real as they can get. If the black rice puttu is on the menu, don't miss it.<o:p></o:p></span></div>
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<span lang="EN-US">Adyar</span></div>
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<span lang="EN-US">Mahamudra by Isha Life</span></h3>
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<span lang="EN-US">Nestled within the Isha Life complex in Alwarpet, Mahamudra is pretty much hidden away, but not so for its regular clientele. A live kitchen and an expansive restaurant that doesn’t eat into your personal space, Mahamudra gives you typical vegetarian fare in an eclectic setting. With artifacts to buy and look to keep you busy, the crisp dosas at breakfast and the thalis at lunch are classy, yet don’t sway away from the traditional flavours. The dosa cones! Yum. <o:p></o:p></span></div>
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<span lang="EN-US">Alwarpet</span></div>
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<span lang="EN-US">Annalakshmi</span></h3>
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<span lang="EN-US">Moving towards the pricier end of the spectrum, Annalakshmi has long been the restaurant that locals whisked away foreigners who wanted to taste the ‘authentic vegetarian thali.’ While ala carte is there, this temple themed restaurant is all about their fixed course meals that range from light to scrumptious at different price points. Beware, walking in may lead to long wait times and getting a reservation is the way to go. Thali, thali and thali. Hard to go wrong.<o:p></o:p></span></div>
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<span lang="EN-US">Egmore</span></div>
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<span lang="EN-US"> Royal Vega at ITC Grand Chola</span></h3>
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<span lang="EN-US">Matching the grandeur of the hotel in every sense, Royal Vega is the single best, albeit expensive, vegetarian restaurant in Chennai. The in-your-face opulence is hard to miss and the gold and silver cutlery give you a sense of what to expect long before the food arrives. With every single person involved in the restaurant being pure vegetarians, their pride to showcase their food is evident. Choice is easy – there is no ala carte. You get a choice of three menus and you can hardly go wrong with any of them. With seasonal ingredients, extremely expensive vegetables like morel mushrooms, Royal Vega pretty much leaves no stone unturned to give you a dining experience fit for the kings. The jackfruit biriyani is a killer dish. <o:p></o:p></span></div>
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<span lang="EN-US">Guindy</span></div>
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<span lang="EN-US"> ID</span></h3>
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While no longer in the top 5, it is hard to list vegetarian restaurants of Chennai without mentioning ID for its fabulous South Indian. Perfectly fried vadas are a must try here. </div>
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<span style="font-size: 12pt;">Locations: Satyam Cinemas, Phoenix Market city, Forum Vijaya Mall and Airport</span></div>
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<span lang="EN-US">So give the usual chains a miss and try out these lovely restaurants a try, the next time you want some truly lovely vegetarian food that isn’t run of the mill.<o:p></o:p></span></div>
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Chennai Foodyhttp://www.blogger.com/profile/14565448520234805027noreply@blogger.com0tag:blogger.com,1999:blog-1815036316554077706.post-62576755664595998832020-03-20T17:22:00.004+05:302020-03-21T11:10:51.695+05:3010 Best Gujarati Dishes that you Must Try at Least Once<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN" style="font-family: "calibri" , sans-serif; font-size: 11pt; text-align: justify;">Food is unique to every region with each having quite a variety. Tasting them is easy with </span><span lang="EN" style="font-size: 11pt; text-align: justify;"><a href="https://freekaamaal.com/behrouzbiryani-coupons"><b><span style="color: #1155cc; font-family: "calibri" , sans-serif;">Behrouz Biryani coupons</span></b></a></span><span lang="EN" style="font-family: "calibri" , sans-serif; font-size: 11pt; text-align: justify;">. Among the various cuisines that present different cultures, food of Gujarat is very popular, especially for it’s mouth-watering desserts.</span></h2>
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<span lang="EN" style="font-family: "calibri" , sans-serif;">The use of spices in Gujrati cuisine stands out with the cuisine being mostly vegetarian. The combination of sweet and sour flavours adds a unique touch to Gujrati food with the focus on high nutritional values.<o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-VYRBuwWUpiA/XnSt-m7PYOI/AAAAAAAADM8/I5Z963D8ZEAWCUPufzl17SqOlWoAAVhHgCLcBGAsYHQ/s1600/Picture%2B1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="547" data-original-width="974" height="358" src="https://1.bp.blogspot.com/-VYRBuwWUpiA/XnSt-m7PYOI/AAAAAAAADM8/I5Z963D8ZEAWCUPufzl17SqOlWoAAVhHgCLcBGAsYHQ/s640/Picture%2B1.png" width="640" /></a></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">1. Khandvi<o:p></o:p></span></b></div>
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<span lang="EN" style="font-family: "calibri" , sans-serif;">Khandvi is one of the most loved snacks in the region. It is also popular as Patuli or Dahivadi. Khandvi is made with gram flour and yoghurt. The snack is also popular in Maharashtra. It is best served with coconut chutney. Khandvi is made using less oil. The popular Gujarati snack is really soft and melts in your mouth.<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">Calories count</span></b><span lang="EN" style="font-family: "calibri" , sans-serif;">: 267<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">Ingredients:</span></b><span lang="EN" style="font-family: "calibri" , sans-serif;"> Gram Flour, Ginger, Salt, Buttermilk, mustard seeds, asafoetida, grated coconut, and coriander leaves<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">Cooking time:</span></b><span lang="EN" style="font-family: "calibri" , sans-serif;"> 15 - 20 minutes<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">2. Undhiyu<o:p></o:p></span></b></div>
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<span lang="EN" style="font-family: "calibri" , sans-serif;">The mixed vegetable dish is a regional speciality of Surat. Undhiyu is cooked underground in an earthen pot. The veggies used include purple yam, sweet potatoes, brinjals, raw bananas, ivy gourds, chickpeas, and pigeon peas. Because of its slow cooking style, Undhiyu is a dish for special occasions and festivals. It is best served with puri.<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">Ingredients</span></b><span lang="EN" style="font-family: "calibri" , sans-serif;">: Gram flour, carom seeds, yam, lemon juice, turmeric powder, raw bananas, wheat flour, asafoetida, and toor daal.<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">Calories count</span></b><span lang="EN" style="font-family: "calibri" , sans-serif;">: 645<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">Cooking time:</span></b><span lang="EN" style="font-family: "calibri" , sans-serif;"> 1 hour<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">3. Fafda<o:p></o:p></span></b></div>
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<span lang="EN" style="font-family: "calibri" , sans-serif;">Fafda is a popular tea time snack of Gujrati people. Fafda is best served with chutney and fried green chillies. It is easy to make snack most loved in the monsoon season. It is made with gram flour, green moong dal flour, urad dal flour. Baking powder, chilli powder and salt are also used in the preparation of fafda.<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">Ingredients</span></b><span lang="EN" style="font-family: "calibri" , sans-serif;">: Gram flour, urad dal flour, chilli powder, mong dal flour, baking powder, refined oil, and salt.<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">Calories count:</span></b><span lang="EN" style="font-family: "calibri" , sans-serif;"> 482<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">Cooking time:</span></b><span lang="EN" style="font-family: "calibri" , sans-serif;"> 30 - 45 minutes<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">4. Thepla<o:p></o:p></span></b></div>
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<span lang="EN" style="font-family: "calibri" , sans-serif;">It is a sumptuous breakfast snack in Gujrat. The soft Indian flatbread is prepared with some easily available ingredients. Thepla is made of methi or palak, Amarnath and radish. Thepla is enjoyed with fresh curd or pickles. Methi can be replaced with grated bottle gourd or radish to make different variants of thepla.<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">Ingredients</span></b><span lang="EN" style="font-family: "calibri" , sans-serif;">: Wheat Flour, gram flour, fenugreek leaves, yoghurt, and green chilli. <o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">Calorie count</span></b><span lang="EN" style="font-family: "calibri" , sans-serif;">: 189<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">Cooking time:</span></b><span lang="EN" style="font-family: "calibri" , sans-serif;"> 25 to 30 minutes<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">5. Dhokla<o:p></o:p></span></b></div>
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<span lang="EN" style="font-family: "calibri" , sans-serif;">Dhokla is made of Gram flour. This dish is a combination of a sweet and salty taste. It is garnished with coconut and coriander. Dhokla is enjoyed with green or red chutney. Rawa dhokla and khatta dhokla are other forms of this popular Gujarati dish. Dhokla can be served for breakfast or as a light snack in the evening. It is one of the most popular Gujarati snacks loved across the country.<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">Ingredients</span></b><span lang="EN" style="font-family: "calibri" , sans-serif;">: Gram flour, citric acid, sugar, salt, turmeric, and baking powder. ‘<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">Calorie count:</span></b><span lang="EN" style="font-family: "calibri" , sans-serif;"> 136<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">Cooking time:</span></b><span lang="EN" style="font-family: "calibri" , sans-serif;"> 15 - 20 minutes<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">6. Khakhra<o:p></o:p></span></b></div>
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<span lang="EN" style="font-family: "calibri" , sans-serif;">The crispy, spicy, and delicious Khakhra is the perfect morning snack. It is made with chickpea flour, whole wheat and veggies. Khakhra is super thin cooked on a Tava. As a variation, Jowar or bajra flour is used to make delicious Khakhra. Khakhras have a long shelf life if kept in an air-tight container. Khakhra is also a part of the Rajasthani cuisines of western India. <o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">Ingredients</span></b><span lang="EN" style="font-family: "calibri" , sans-serif;">: Gram flour, wholemeal flour, asafoetida, cumin seeds, low feet milk, refined oil and salt.<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">Calorie count:</span></b><span lang="EN" style="font-family: "calibri" , sans-serif;"> 146<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">Cooking time:</span></b><span lang="EN" style="font-family: "calibri" , sans-serif;"> 30 minutes<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">7. Dal Dhokli<o:p></o:p></span></b></div>
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<span lang="EN" style="font-family: "calibri" , sans-serif;">The traditional dish of Gujrati cuisine is prepared with dals and wheat flour. Dal Dhokli is stomach filling and can carry the entire meal on its own. The chapati is cut into small pieces of the desired shape for Dhoklis. The soft textured Dhokli is submerged in a semi-thick dal. Dal Dhokli can also be served as a main dish for lunch or dinner with rice. The lip-smacking dish is one of the best options for festivals and special occasions.<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">Ingredients</span></b><span lang="EN" style="font-family: "calibri" , sans-serif;">: Moong dal, Curry leaves, Cumin seeds, wheat flour, coriander powder, and garam masala.<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">Calorie count: </span></b><span lang="EN" style="font-family: "calibri" , sans-serif;">234<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">Cooking time:</span></b><span lang="EN" style="font-family: "calibri" , sans-serif;"> 25 to 30 minutes<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">8. Patra<o:p></o:p></span></b></div>
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<a href="https://1.bp.blogspot.com/-THmhr_2Z-1Q/XnSt_Np9jNI/AAAAAAAADNE/e1ute3eqv044xxKFbtlaX8NpwCLnYXYqACEwYBhgL/s1600/Picture%2B3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="812" data-original-width="812" height="640" src="https://1.bp.blogspot.com/-THmhr_2Z-1Q/XnSt_Np9jNI/AAAAAAAADNE/e1ute3eqv044xxKFbtlaX8NpwCLnYXYqACEwYBhgL/s640/Picture%2B3.png" width="640" /></a></div>
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<span lang="EN" style="font-family: "calibri" , sans-serif;">Colocasia (Arbi) is the main ingredient of this scrumptious Gujrati dish. Patra has the goodness of gram flour, ginger, chillies, and a melange of spices. It can be served with a chutney of your choice. The crispy and tangy Patra is also served with hot tea. This classical Gurati dish is a combination of sweet and sour flavours. Patra is a powerhouse of nutrients.<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">Ingredients </span></b><span lang="EN" style="font-family: "calibri" , sans-serif;">Gram flour (besan), ginger paste, colocasia, jaggery, mustard seeds, tamarind paste, and green chilli.<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">Calorie count</span></b><span lang="EN" style="font-family: "calibri" , sans-serif;">: 128<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">Cooking time: </span></b><span lang="EN" style="font-family: "calibri" , sans-serif;">20 to 25 minutes<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">9. Sev Tamatar Nu Shaak<o:p></o:p></span></b></div>
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<span lang="EN" style="font-family: "calibri" , sans-serif;">This Gurati dish is served in the main course. First, a puree of tomatoes and onions is made when the puree is ready the Sev is dipped into it. It is best served with Bhajra roti. Sev is crisply fried gram flour vermicelli. Sev Tamatar nu Shaak can also be served with thepla or paratha. It is tangy and sweet at the same time.<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">Ingredients</span></b><span lang="EN" style="font-family: "calibri" , sans-serif;">: Chopped tomatoes, garlic paste, green chilli, sugar, coriander leaves, cumin seeds, onions, and cooking oil.<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">Calorie count: </span></b><span lang="EN" style="font-family: "calibri" , sans-serif;">307<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">Cooking time: </span></b><span lang="EN" style="font-family: "calibri" , sans-serif;">10-15 minutes<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">10. Khaman<o:p></o:p></span></b></div>
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<a href="https://1.bp.blogspot.com/-C4MC60qD-7s/XnSt_pBkSSI/AAAAAAAADNI/jjD3rNd0vmc8CWvXtRLazgUPeOqko9BJgCEwYBhgL/s1600/Picture%2B4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="731" data-original-width="879" height="532" src="https://1.bp.blogspot.com/-C4MC60qD-7s/XnSt_pBkSSI/AAAAAAAADNI/jjD3rNd0vmc8CWvXtRLazgUPeOqko9BJgCEwYBhgL/s640/Picture%2B4.png" width="640" /></a></div>
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<span lang="EN" style="font-family: "calibri" , sans-serif;">Khaman is very similar to the popular Dhokla. Khaman Dhokla is prepared using gram flour. It is a breakfast dish that is light and also easy to make. Khaman is best enjoyed with pan-fried green chillies. Khaman Dhokla is yellowish in colour. It is also a dish that is a combination of sweet and sour flavours.<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">Ingredients</span></b><span lang="EN" style="font-family: "calibri" , sans-serif;">: Ingredients: Gram flour, lemon juice, coconut powder, mustard seeds, sugar, salt, cooking oil, and green chillies.<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">Cooking time: </span></b><span lang="EN" style="font-family: "calibri" , sans-serif;">15 - 30 minutes<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "calibri" , sans-serif;">Calories</span></b><span lang="EN" style="font-family: "calibri" , sans-serif;">: 266<o:p></o:p></span></div>
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<span lang="EN" style="font-family: "calibri" , sans-serif;">Gujarati food is loaded with an immense variety that is the epitome of deliciousness. Here in this post, we have mentioned some of the tops picks that you must try at least once. The popularity of Gujrati food also makes it easily available online. You can order delicious Gujrati cuisines with </span><span lang="EN"><a href="https://freekaamaal.com/food"><b><span style="color: #1155cc; font-family: "calibri" , sans-serif;">Food offers online</span></b></a></span><span lang="EN" style="font-family: "calibri" , sans-serif;">.<o:p></o:p></span></div>
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<span lang="EN" style="font-family: "calibri" , sans-serif;">This is a guest post contributed by Sameer.<o:p></o:p></span></div>
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<span lang="EN" style="font-family: "calibri" , sans-serif;">Disclaimer: This is an advertorial. We may receive a commission from the links at no cost to you. </span></div>
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Chennai Foodyhttp://www.blogger.com/profile/14565448520234805027noreply@blogger.com0tag:blogger.com,1999:blog-1815036316554077706.post-82232020134993839902020-03-15T14:50:00.001+05:302020-03-15T14:50:25.445+05:30Insta Foody<img src='https://scontent.cdninstagram.com/v/t51.2885-15/sh0.08/e35/p640x640/89685325_634527897389768_5420673721560816354_n.jpg?_nc_ht=scontent.cdninstagram.com&_nc_ohc=KLEUhj2yFcIAX8x5q2C&oh=ae748d0f3643d7007e502cc16f35ca5e&oe=5E9D79DF' style='max-width:586px;' /><br />
<div>Alfredo bowl! Carb on carb on carb! . . . #eat #eating #chennaifoodie #chennaifoody #food #foodphoto #foodphotography #foodporn #foodpost #foodwriter #foodie #foodstagram #foodgasm #foodblog #foodblogger #yougottaeatthis #forkyeah #india #chennai #earthscope #instagram #bestfoodfeed #yougottaeatthis #foodiegram #barfood #foodbowl #pasta <a href="https://www.instagram.com/p/B9v5k3vF6_K/">via Instagram</a></div>
Chennai Foodyhttp://www.blogger.com/profile/14565448520234805027noreply@blogger.com0tag:blogger.com,1999:blog-1815036316554077706.post-66837494498662887402020-03-14T10:50:00.001+05:302020-03-14T10:50:16.223+05:30Insta Foody<img src='https://scontent.cdninstagram.com/v/t51.2885-15/sh0.08/e35/p640x640/90087606_672362163590731_7376391325133081813_n.jpg?_nc_ht=scontent.cdninstagram.com&_nc_ohc=RnFwA5u_zSYAX_Dva2W&oh=a79ef6482ac1596c8a470dbe3784be98&oe=5EA76A23' style='max-width:586px;' /><br />
<div>Airline for is hardly worth writing about, but once in a while a gem does crop up! This little cake on @vistara was one such. . . . #eat #eating #chennaifoodie #chennaifoody #food #foodphoto #foodphotography #foodporn #foodpost #foodwriter #foodie #foodstagram #foodgasm #foodblog #foodblogger #yougottaeatthis #forkyeah #earthscope #instagram #bestfoodfeed #yougottaeatthis #foodiegram #airline #flightfood #vistara #dessert #cake <a href="https://www.instagram.com/p/B9s7IHIlItm/">via Instagram</a></div>
Chennai Foodyhttp://www.blogger.com/profile/14565448520234805027noreply@blogger.com0tag:blogger.com,1999:blog-1815036316554077706.post-5873571794394628292020-03-05T13:28:00.001+05:302020-03-05T13:28:09.874+05:30Insta Foody<img src='https://scontent.cdninstagram.com/v/t51.2885-15/sh0.08/e35/p640x640/87437375_669789840493226_26209397422825656_n.jpg?_nc_ht=scontent.cdninstagram.com&_nc_ohc=UD-AgmVgi5YAX_lQhB3&oh=401e27e979355c54fd6eb667781bd203&oe=5E95B541' style='max-width:586px;' /><br />
<div>Ironically, the chur chur naan was excellent at this Pan Asian named restaurant! I realised that India is part of Asia and CAN feature in a Pan Asian restaurant! Well...... . . . #eat #eating #chennaifoodie #chennaifoody #food #foodphoto #foodphotography #foodporn #foodpost #foodwriter #foodie #foodstagram #foodgasm #foodblog #foodblogger #yougottaeatthis #forkyeah #earthscope #instagram #bestfoodfeed #yougottaeatthis #foodiegram #mumbai #fourseasons #indian #naan <a href="https://www.instagram.com/p/B9WAJdIFy4I/">via Instagram</a></div>
Chennai Foodyhttp://www.blogger.com/profile/14565448520234805027noreply@blogger.com0tag:blogger.com,1999:blog-1815036316554077706.post-5819344549518568582020-03-01T16:04:00.001+05:302020-03-01T16:04:08.084+05:30Insta Foody<img src='https://scontent.cdninstagram.com/v/t51.2885-15/sh0.08/e35/p640x640/87594853_107950204000881_8945047901322016220_n.jpg?_nc_ht=scontent.cdninstagram.com&_nc_ohc=WZulNXVo2pcAX_Yaxig&oh=24386fbf75d11aada6dc0e36d3f55f18&oe=5E978281' style='max-width:586px;' /><br />
<div>In a way, it's good that @gossipbistro is as far away from home as it is now. Wonder what would happen to my waistline if it was closer! . . . #eat #eating #food #restaurant #chennai #longdrive #grubwaz #chennaifoodie #gossipbistro #burger #frenchfries #pink #dinner #saturday #foodwriter #blogger #foodblogger <a href="https://www.instagram.com/p/B9MBK-XFZr3/">via Instagram</a></div>
Chennai Foodyhttp://www.blogger.com/profile/14565448520234805027noreply@blogger.com0tag:blogger.com,1999:blog-1815036316554077706.post-65799152464278909612020-02-27T14:04:00.001+05:302020-02-27T14:04:15.470+05:30Insta Foody<img src='https://scontent.cdninstagram.com/v/t51.2885-15/sh0.08/e35/p640x640/84836366_132538334782517_4063990111415355185_n.jpg?_nc_ht=scontent.cdninstagram.com&_nc_ohc=jcITkWOE9t0AX9uWe8P&oh=b56770ea2a5e7aeddc80164102a59f7d&oe=5E8CA6CE' style='max-width:586px;' /><br />
<div>What is it about avocado on toast? . . . #eat #eating #chennaifoodie #chennaifoody #food #foodphoto #foodphotography #foodporn #foodpost #foodwriter #foodie #foodstagram #foodgasm #foodblog #foodblogger #yougottaeatthis #forkyeah #earthscope #instagram #bestfoodfeed #yougottaeatthis #foodiegram #toast #avocado #paulcafe <a href="https://www.instagram.com/p/B9D_YQQld3f/">via Instagram</a></div>
Chennai Foodyhttp://www.blogger.com/profile/14565448520234805027noreply@blogger.com0tag:blogger.com,1999:blog-1815036316554077706.post-60091107511969096882020-02-26T09:04:00.001+05:302020-02-26T09:04:18.955+05:30Insta Foody<img src='https://scontent.cdninstagram.com/v/t51.2885-15/sh0.08/e35/p640x640/84072712_193524105229544_4432774658801964380_n.jpg?_nc_ht=scontent.cdninstagram.com&_nc_ohc=x7CpWLAVq6AAX_FVy1u&oh=476cf18f7b871307d45d2cc31d2e34dc&oe=5E88EA7A' style='max-width:586px;' /><br />
<div>Any soup in a bread bowl is great, but the French Onion - a tad better! My kind of cutlery! . . #eat #eating #chennaifoodie #chennaifoody #food #foodphoto #foodphotography #foodporn #foodpost #foodwriter #foodie #foodstagram #foodgasm #foodblog #foodblogger #yougottaeatthis #forkyeah #earthscope #instagram #bestfoodfeed #yougottaeatthis #foodiegram #bread #dubai <a href="https://www.instagram.com/p/B9A6mHqFDjW/">via Instagram</a></div>
Chennai Foodyhttp://www.blogger.com/profile/14565448520234805027noreply@blogger.com0tag:blogger.com,1999:blog-1815036316554077706.post-17217137450637736172020-02-15T11:33:00.001+05:302020-02-15T11:33:25.960+05:30Insta Foody<img src='https://scontent.cdninstagram.com/v/t51.2885-15/sh0.08/e35/p640x640/84476437_2359246390843048_7798018895994484538_n.jpg?_nc_ht=scontent.cdninstagram.com&_nc_ohc=nr-9OemLi3MAX_un_pE&oh=050c53b42467208c8e8fc5ea4122dbe0&oe=5EC2A8C1' style='max-width:586px;' /><br />
<div>How was your Valentine's? #eat #eating #chennaifoodie #chennaifoody #food #foodphoto #foodphotography #foodporn #foodpost #foodwriter #foodie #foodstagram #foodgasm #foodblog #foodblogger #yougottaeatthis #forkyeah #india #chennai #earthscope #instagram #bestfoodfeed #yougottaeatthis #foodiegram #vegetarian #rice #cake #dessert #itcgrandchola <a href="https://www.instagram.com/p/B8k3JQhFVAR/">via Instagram</a></div>
Chennai Foodyhttp://www.blogger.com/profile/14565448520234805027noreply@blogger.com0tag:blogger.com,1999:blog-1815036316554077706.post-24898660347750522402020-02-12T12:29:00.001+05:302020-02-12T12:29:12.364+05:30Insta Foody<img src='https://scontent.cdninstagram.com/v/t51.2885-15/sh0.08/e35/s640x640/83749760_2684623764957943_8110733925875450768_n.jpg?_nc_ht=scontent.cdninstagram.com&_nc_ohc=jrPXMFYjg0wAX82ktU4&oh=8db4afb970e362ba3cb362bb3d2ac82e&oe=5EC04BBF' style='max-width:586px;' /><br />
<div>Let's do Coffee? That's probably how you started off the journey with your loved one! More conversations than coffee maybe? Revisit it with specially curated coffee this season of love. Featured here is @starbucksindia special menu with Dutch chocolate truffle and Berry Kiss frappuccino that has white chocolate and strawberries. Yum! #AllThingsValentine #eat #eating #chennaifoodie #chennaifoody #food #foodphoto #foodphotography #foodporn #foodpost #foodwriter #foodie #foodstagram #foodgasm #foodblog #foodblogger #yougottaeatthis #forkyeah #india #chennai #earthscope #instagram #bestfoodfeed #yougottaeatthis #foodiegram #coffee #dessert <a href="https://www.instagram.com/p/B8dSGk1ls2S/">via Instagram</a></div>
Chennai Foodyhttp://www.blogger.com/profile/14565448520234805027noreply@blogger.com0tag:blogger.com,1999:blog-1815036316554077706.post-20175192358923070332020-02-06T08:22:00.001+05:302020-02-06T08:22:19.141+05:30Insta Foody<img src='https://scontent.cdninstagram.com/v/t51.2885-15/sh0.08/e35/s640x640/82530340_2550451465211630_967330050252032380_n.jpg?_nc_ht=scontent.cdninstagram.com&_nc_ohc=fZxtvvwU2X8AX9IGcvp&oh=343895d404623dfbe27ed2617d692d92&oe=5ECE1BAF' style='max-width:586px;' /><br />
<div>Just look at that hummus! . . . #eat #eating #chennaifoodie #chennaifoody #food #foodphoto #foodphotography #foodporn #foodpost #foodwriter #foodie #foodstagram #foodgasm #foodblog #foodblogger #yougottaeatthis #forkyeah #earthscope #instagram #bestfoodfeed #yougottaeatthis #foodiegram #dubai #hummus <a href="https://www.instagram.com/p/B8NZAKaF2w0/">via Instagram</a></div>
Chennai Foodyhttp://www.blogger.com/profile/14565448520234805027noreply@blogger.com0tag:blogger.com,1999:blog-1815036316554077706.post-44306498014989161002020-02-05T11:22:00.001+05:302020-02-05T11:22:35.557+05:30Insta Foody<img src='https://scontent.cdninstagram.com/v/t51.2885-15/sh0.08/e35/p640x640/82898990_595416974355824_802882739987109895_n.jpg?_nc_ht=scontent.cdninstagram.com&_nc_ohc=cgsLbbyPAn0AX_xwXuP&oh=77bed838a336745e418d24f1434e411d&oe=5EBBE30E' style='max-width:586px;' /><br />
<div>This will make to my best dishes of the year and we're still in Jan. The meat sandwich at Shakespeare and Co, Arabian Ranches. Very English like setting, from the colors to the ambiance, and this wonderful sandwich at nearly midnight! Buttery meat housed in a nice bread. . . . #eat #eating #chennaifoodie #chennaifoody #food #foodphoto #foodphotography #foodporn #foodpost #foodwriter #foodie #foodstagram #foodgasm #foodblog #foodblogger #yougottaeatthis #forkyeah #earthscope #instagram #bestfoodfeed #yougottaeatthis #foodiegram #sandwich #dubai <a href="https://www.instagram.com/p/B8LH5U4FRQ-/">via Instagram</a></div>
Chennai Foodyhttp://www.blogger.com/profile/14565448520234805027noreply@blogger.com0tag:blogger.com,1999:blog-1815036316554077706.post-75565212454673330262020-02-04T08:22:00.001+05:302020-02-04T08:22:09.933+05:30Insta Foody<img src='https://scontent.cdninstagram.com/v/t51.2885-15/sh0.08/e35/s640x640/82769995_812145085954476_6835743974678283918_n.jpg?_nc_ht=scontent.cdninstagram.com&_nc_ohc=l_VOjvT5H8kAX9lOj16&oh=2a67145462cb1d6c6217700d4127565d&oe=5EC2286F' style='max-width:586px;' /><br />
<div>Spoilt for choice for shawarma, the one at @alsafadirestaurants still stands apart in Dubai! The right amount of meat, fries and veggies ratio. . . . #eat #eating #chennaifoodie #chennaifoody #food #foodphoto #foodphotography #foodporn #foodpost #foodwriter #foodie #foodstagram #foodgasm #foodblog #foodblogger #yougottaeatthis #forkyeah #earthscope #instagram #bestfoodfeed #yougottaeatthis #foodiegram #dubai #shawarma <a href="https://www.instagram.com/p/B8IPB82FXwP/">via Instagram</a></div>
Chennai Foodyhttp://www.blogger.com/profile/14565448520234805027noreply@blogger.com0tag:blogger.com,1999:blog-1815036316554077706.post-59888038730996466892020-02-03T12:34:00.001+05:302020-02-03T12:34:17.672+05:30Insta Foody<img src='https://scontent.cdninstagram.com/v/t51.2885-15/sh0.08/e35/p640x640/82774464_482147786073722_4933205460878285094_n.jpg?_nc_ht=scontent.cdninstagram.com&_nc_ohc=lo7kiOnX5LQAX8vVL_A&oh=fa0a32e45b382a1db8ceacbaf284f064&oe=5EBDA040' style='max-width:586px;' /><br />
<div>Dough balls with Nutella. Perfect snack between meetings! #eat #eating #chennaifoodie #chennaifoody #food #foodphoto #foodphotography #foodporn #foodpost #foodwriter #foodie #foodstagram #foodgasm #foodblog #foodblogger #yougottaeatthis #forkyeah #earthscope #instagram #bestfoodfeed #yougottaeatthis #foodiegram #dubai #arabhealth #dessert #chocolate <a href="https://www.instagram.com/p/B8GFsuTlNgR/">via Instagram</a></div>
Chennai Foodyhttp://www.blogger.com/profile/14565448520234805027noreply@blogger.com0