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Am a contradiction of sorts. i love going out and having a good time with friends, and i can also stay home chill out over a book or a movie.. Am very passionate about writing, so give me a topic and watch me float away into wonderland... I Am crazy about music,books,friends and my doggie... :)

Saturday, April 6, 2019

Food Trails along the NH 48 at Madras Pavilion, ITC Grand Chola till 13th April

[Image courtesy: ITC Grand Chola]

The food comes from these regions..

The mains 
Millet Koozhu with accompaniments- sundakkai vathal, maavadu, mahanikezhangu oorugai, chillies, onions, and more..

Coorg Idli [like the Kadumbuttu], served with Tarkari Gassi[veg] and Pandi Curry[ nonveg]

Gujarati Dhokla
Veg Pulao 

Amarkand, sundal and cut mango with spice powder...

Jaljeera, Rose & Watermelon sherbat

A range of side dishes

Daulat ki Chaat

Pani Puri 

Rajasthan meets Delhi on my plate-
Dal baati churma, garlic chutney & Mirchi Parantha

Bun Samosa...

The Desserts

Gulab jamun with cream and dry fruits on top 

Dudh pak

Shahi tukda

Kadala paruppu payasam

Coorg coffe

Food Trails along the NH 48 is the first of a series of culinary showcases which aims to explore the country’s cuisine prevalent along the highways.

As NH 48 traverses the distance from Delhi NCR to Chennai via Rajasthan, Maharashtra, Gujarat & Karnataka, the highway comes alive with stories and local food, abounding with hearty, traditional cuisine, flavoured with regional nuances and folklore.

Chef Mofid from Delhi, Chef Mahesh from Rajasthan, Chef Shetty from Karnataka and Chef Sundar from Tamilnadu have put together dishes from various regions across the NH48 route... 

Some of the dishes were Daulat ki chaat - the light as air dish from Chandni chowk; Delhi, Dal Baati churma & Bajra roti plus the yummilicious Garlic chutney from Jaipur,Rajasthan; Bun Samosa, a distant cousin of the vada pav from Maharashtra; Dhokhla & Doodh pak from Gujarat; The Tarkari Gassi [veg korma] from Coorg, Karnataka; and finally there was the koozh with add ons from Tamilnadu... Well, the menu changes on a daily basis and so you never know what you are in for on the day you dine! 

The one thing that stood out about this festival was that the dishes all had their distinctive flavours and for those who haven't travelled the length of our country, it is a beautiful journey into the culinary world...  You can sit in the comfort of the restaurant and dig into a matka of Daulat ki chaat instead of making your way through the hustle bustle of Chandni chowk area... 

Just as we were polishing off the dessert bowls, Chef brought a pot of freshly cooked Sarai Ghosht biryani, and the guys just lost it.. One friend requested the chef if he could get a box to take home to his wife... Well, goes to show how flavours make or break a dish~Was super happy that the flavours were authentic, and the spread was quite extensive [there are the usual dishes from their buffet as well]... 

Food Trails along the NH 48 awaits you at Madras Pavilion, ITC Grand Chola till the 13th of April 2019 [ Only dinner]. It is priced at Rs2200 [excl tax]

For Table Reservations, call: 04449065272, email:

Disclaimer: The reviews posted on this blog are based on my personal experience. Also remember these were just my views!! Remember, no two palates are the same. Bon Appétit :-)

Wednesday, April 3, 2019

[Home cooking- Recipe] Pasta with roasted broccoli and brussel sprouts...

Had bought Brussel Sprouts few days back and was wondering what to make with them. It is one of my favourite vegetables, following close on the heels of Bitter gourd.  So finally decided I shall make pasta for dinner.  Here is how I made it,

Preparation Time: 10mins
Cooking time- 30mins
Serves - 2.5 pax [there was half a cup leftover, which Floppy gobbled up in a flash]


2 cups of Penne/Fusilli pasta [had some of both and so mixed em up]
Olive oil 
10 - 12 Brussels sprouts [depends on the size... cut them in half/quarter ]
1 cup of Broccoli florets [broken into smaller pieces] 
1/2 Yellow Bell pepper [capsicum- cut into big chunks]
Green olives [ chopped up small]
Salt & Italian herbs[ of your choice- optional]
2 tsp Lime zest 
1/4 cup grated cheese 
Garlic [ optional]

The Method

1) In a pan, bring water to boil with salt & some olive oil. Add pasta and let it cook [ should take about 10-15mins max]. 
Strain and keep aside. 

2) Take an oven tray- Put the broccoli, sprouts, capsicum - sprinkle salt, herbs, lime zest and drizzle olive oil. Mix them all up well. 

Slide into the Oven and let it roast for 10mins, or until the veggies are cooked but have a bite to them.
[you can add garlic with skin on, I dint cos gramma doesnt eat ]

3) In a pan, add some olive oil, toss in the veggies, the pasta , olives and finally the cheese. Just sir for a second and serve hot... Ta da, dinner is served!

Tuesday, March 26, 2019

Old School dishes, familiar flavours… at Mamagoto

The Old School Menu

Fresh orange juice and crisps

Crispy corn

Stir fry- Mushroom & baby corn


Chop Suey

Buddha Bowl

Sponge cake with caramel sauce & coconut ice cream

It had been a while since my last visit.. The place had changed quite a bit, mainly with ref to the interiors. It felt lot more spacious and peaceful!! Today, it was time to take a ride back in time, to Mamagoto where Mama who was going to cook up Indo-Chinese favourites for me… It is always good to revisit the old, especially when it consists of dishes and flavours you are familiar with and love. 

At Mamagoto, they have put together a menu with a few select dishes that will have you reminiscing about the good old days .. You have the Mussoorie Mall Road Spring Rolls, Bombay Club Sesame Toast, Chop suey [Crispy noodles] , Stir fried Broccoli in ginger sauce and many others [ veg & non veg ].. I had a meal that consisted of crispy fried corn, a tangy stir fry of baby corn and mushroom, followed by delicious discs [4 diff kinds, the Buddha bowl, Chop suey and finished off with a simple sponge cake served with warm caramel sauce & coconut ice cream[ it is usually served with plain vanilla ice cream]

My favourite among these was the mushroom baby corn stir fry and Buddha bowl.. The chop suey was good as well, fun to eat the crunchy noodles with the hot sour sweet sauce, wiping it off your chin as you try to stuff one big spoonful into your mouth.. They were dishes I havent had in a while and one that not many places serve today! I infact have friends and family who love these dishes and keep talking about how not many places serve them anymore.

Even though this menu is slated to be around for a short duration, they just might extend it based on the demand and popularity… 

Shop No. 9, Khader Nawaz Khan Road, 
Chennai - 600034

For Reservations call: 044 33999610

Disclaimer: The reviews posted on this blog are based on my personal experience. Also remember these were just my views!! Remember, no two palates are the same. Bon Appétit :-)

Saturday, March 23, 2019

Maestro of Punjabi cuisine at Spice Haat, Hyatt Regency till 31st March

[Image courtesy- Hyatt Regency]

Walking down the narrow streets of Amritsar, you see shops where men are busy piping out hot jalebis, or serving thick lassi to customers. Can vouch that the lassi is difficult to finish, one giant glass it is, if you do manage to polish it off, you wont need a meal for a few hours.. And then there are the restaurants where you walk in to the aroma of rajma or Pind chole simmering away. Well, these flavours have been brought to the Punjabi festival at Spice Haat in Hyatt Regency, Chennai. Chef Sweety Singh has come down armed with ingredients and spices to cook up a storm, he is here till 31st March..  

About the Chef
Since 1999, Chef Sweety Singh has been piloting Punjabi Food Festivals from last 20 years. With his expertise in cooking for the past 23 years, he has brought unique blends to Punjabi cuisine. His culinary delights has been served to much of the renowned Sports and Bollywood celebrities such as, Shahrukh Khan, Sachin Tendulkar, Shikhar Dhawan, Anupam Kher, Anil Kapoor, Dharmendra, Yuvraj Singh, Daler Mehndi to name a few. [info shared by the Hotel]

I also discovered that Chef had been in Chennai decades ago at Park Sheraton [ now Crowne Plaza], and came back after a short hiatus to Residency Towers.... 

The food
The first thing you see as you step into Spice Haat is a menacing looking Royal Enfield bike, and all through the hotel there are traces of Punjab in the decor, on the table and across the food counters as well. First up are the live counters as you walk into the restaurant, and then come the mains and the desserts at the far end of the restaurant.  Amidst all these, the regular dishes from their buffet can also be found [ across other cuisines].

Once we settled into a table, we were given two options for drinks- a Namkeen jeera lassi & the sweet kesar lassi in served in traditional khullad tumblers.. Along came the starters at the table- there was the melt in your mouth kinda paneer tikka, amritsari aloo and a few non veg starters as well. Even though the food served at hotels is very different from what you have at the place of origin, these were close enough. Kicked off a chat with the Chef, who said he uses freshly ground spice, and the dishes all have zero to no cream, heavy bases and were all made making sure to keep flavours intact.. The Daal makhani he said had asafoetida, no cream at all, but it had the authentic taste you would find in a Daal makhani. The chef went on to talk about how Punjabi food is associated with heavy rich food, but there are different ways of making it while being true to its cultures. 

Some of the mains I tried were the Aloo wadi, Pind chole, Daal makhani [ with a spoon of Ghee and jaggery- which apparently helps with digestion.] In the dessert section that day we had Jangiri and Kheer, the kheer was delicious, low on sugar and the gentle flavour of kesar came through.. Everyday the menu changes, give or take a few dishes & there are enough veg options as well.. So, go ahead indulge... 

Meal for one costs INR 1,499 including taxes.

Hyatt Regency 
#365, Anna Salai, 
Teynampet, Chennai - 600018
Phone: 044 6100 1234

Disclaimer: The reviews posted on this blog are based on my personal experience. Also remember these were just my views!! Remember, no two palates are the same. Bon Appétit :-)