Absolute Thai at Chennai

We were lucky to have visited absolute thai during their thai street food festival that is on till 30th April. The food sure is authentic.

Every dish was curated keeping in mind the flavours and taste of Thailand. Thai food

We started our Sunday dinner with thai tea and Milo.

The starters were an amazing platter :

Po Pia Phak is a crispy veg roll.

Goong Hom Pha prawn wrapped in mince chicken was soft juicy and yummy!

Krathong larb gai the flavourful chicken mince was served in cute little canape.

We had two main course:

Chu Chee curry had panko fried tofu served with thai curry and jasmine rice.

Hai tod kratiem prik tai had crispy fried chicken served with rice and salad.

The desserts were as exciting as the starters and the main course.

Khao Niew Dham is made with Black sticky rice pudding with coconut ice-cream.

Khao Niew shankayai sticky rice and jaggery wrapped in Banana leaf.

I would like to mention that the food is made using fresh ingredients. They make their own dips and pastes. And I think this reflects in the taste of the food.

Al Souk Moroccan, Syrian, Egyptian, Lebanese and Arabic food in Chennai.

Food scene in Chennai is changing and first time we have some interesting new cuisine.

Al souk is the new place in town that gives us the taste of Morocco, Egypt, Syria and Lebanon.

We started our evening with the Moroccan chicken soup and Lebanese lamb soup.

The Casablanca prawn salasti was made using fresh vegetables and prawns. It was well balanced with subtle flavour.

The hot Mezze was an instant hit for us. It had small portions of falafel, charmoula calamari, spanakos pita, Egyptian style beef.

The lamb Tagine is a Moroccan dish and had all the right flavours. The meat was tender and almost fell off the bone.

Egg shasouka with fresh baked pita made it a treat. Please note – they have wheat and ragi pita too and they make them fresh to order.

Laban is a very traditional Mediterranean drink and we had the strawberry Laban.

Sweet ending were with mini portion of baklava and kunafa.

Finished off the meal with a refreshing sulaimani tea!

Reasons to visit this place:

It is a quaint place in quite lane, new food flavours in Chennai. They do have grills and kebabs too! Going to try them.

South Indian non vegetarian food at Murukku Messai Mess, Ambattur, Chennai!

So for many who think south indian food consists of Idly, dosa, Sambar and chutney and that all South Indian are madrasis!🙄

Well you are highly mistaken. South India has 4 States and they all have different culture and food habits and in all four states people have non vegetarian food.

In Tamil Nadu predominantly the non veg food is made in the Chettinad style, but not limited to it off course.

So the evening did get exciting as I kept trying new dishes at the newly opened restaurant Murukku Messai Mess at Ambattur, chennai.

The chef is an expert in Chettinad cuisine and the parotta master was excellent in his Rythmic way of making his kothu parrotta.

Started the evening with panakam. This is a drink that is made using jaggery, lime and dry ginger. Basically this helps you build your appetite.

The mutton soup was well balanced and aromatic!

The starters were an array of the best Chettinad food that one can ever think of.

Eral/ mutton liver pepper fry. This was cooked to perfection and the spices were perfectly blended.

The prawn tokku was yummy juicy and the perfect small size. Did you know small prawns are much more tastier than the large one’s?

The Vanjaram meen varuval (sheer/ king/ surmai fish tawa fry) is their speciality and it comes with a secret recipe. The fish was fresh and well-done.

The nethali/ anchovies were crispy fried with a dash of curry leaves that gave a authentic aroma to it. Again the fish was fresh and that did make a big difference.

The kola urandai/ mutton balls were soft and had an excellent meat flavour.

The chicken with podi had the whole chicken breast piece marinated in secret south indian spices and shallow fried.

The break from starters happened with nannri sarbath and Goli soda. They serve 5 flavours of Goli soda. I tried the Kala katta and paneer soda.

The main course was as exciting as the starters.

The Kari / meat dosa had a very nice south Indian flavour.

The bun parotta and egg tokku was yummy. The bun parotta was soft even after it went cold,did not get rubbery.

The kothu parrotta was well balanced in flavour. I loved the way the parotta master made the parrotta. He used glass to chop it and there was a Rythm in it.

Check my YouTube link to watch it

The semiya kothu was as good as the kothu parrotta.

Idly with fish curry sure was my favourite.

The mutton Biryani does need a special mention. One of the few places that had the perfect madurai seeragai Samba rice biryani.

The rose milk gave the dinner a sweet ending!!!

Maestro of Punjabi cuisine at Hyatt Regency, Chennai

Maa ka khana is what you can find at the maestro of Punjabi cuisine at Hyatt Regency Chennai. The festival is on till 31st March for lunch and dinner!

Chef Sweety Singh Baluja has done magic with his hands by giving chennai the most authentic home style food. His food is made with love and fresh ingredients.

We started our evening with Bhangra and chit chat with the chef. He explained in detail to us about asli Punjabi food that is made with fresh ingredients, slow cooking and love!

The Kesar lassi was enticing and I had to start my evening with it. The flavour was subtle unlike the lassi that I have had before that is loaded with sugar. The flavour of Kesar/ saffron is rich and that makes it the best lassi!

Moving on to the starters:

The chicken tikka was extremely mild on flavour with minimal masala and rich with the right spices and not loaded with colour. Totally my type of tikka.

I am a seafood lover and am very particular about the taste and freshness of the fish. And it did not let me down. The fish was fresh and I was happy it was not basa and the flavour was outstanding!

Masala Aloo was cute little baby potatoes with the right masala and tang.

What is Punjabi food without paneer? Chef got it right with flavour and texture.

Moving on to main course.

The chicken kukkad masala was very close to a chicken butter masala. But was far superior in texture and taste.

Amritsari meat/ Tari Ghost was one of my favourite the meat was tender and loaded with fresh spices.

Paneer Makhanwala had all the right original flavour.

The palak (spinach) and corn gravy was a perfect blend of green leaves, green spices and sweetness of the corn. Definately a delight for the vegetarians.

Dal makhani is another favourite dish of mine as far as Punjabi food is concerned. I really love this dish and I think chef sweety actually stole my heart by getting it perfectly on the spot with slow cooking, fresh ingredients and loads of love poured into it!

Pindi Chole is a speciality of the Punjabi cuisine and not everybody gets it right. This is another dish that was cooked with lot of patience, since it needs slow cooking. And had the flavour right.

The kheer was a sweet ending to the soulful dinner !

Good food is always enjoyed with good company!

This food is all about recipes from generations that has been passed on, fresh ingredients, no short cuts, slow cooking, secret spices and loaded with love!

Peep kitchen in Panjim, Goa.

Panjim has many good places to dine. My focus was surely on seafood and that too fresh seafood!

Peep was highly recommended. For their good food and fresh seafood.

We started our lunch with drinks, the dry maritini was good served with olives. The Goan romance a drink using Goa’s local drink cashew feni was made to perfection. The cazulo feni was good.

We moved on to the starters, with the fish cafreal made with fresh sear/ king fish, was perfect on taste and freshness.

The tisreo/ clam pulao was subtle on taste but was rich on flavour.

The tossed vegetables was not only presented well, but also was made using fresh vegetables and perfect dressing.

The highlight of the lunch was the seafood thali. The rava fish fry, the tisreo/ clam sukka, the fish amotik, prawn kismur, bhaji and prawn gravy all the dishes in the thali was par excellence. Fresh, well spiced and amazingly yummy!

I would totally recommend this place for good food, fresh ingredients, clean ambience and polite service!

Peep kitchen is located at:

Risara Luxury , Ground Floor , Taliegao Market Road , Near Taliegao, Near Taliegao Community Centre, Taliegao, Panaji, Goa 403001

Exotic Asian vegetarian food in Chennai at Eastern Wedge!

Vegetarians in Chennai have the most exotic Asian food choices now at Eastern Wedge. With Japanese, thai, Malay and Chinese food being made in an all vegetarian kitchen.

I for sure did not miss my non vegetarian food for once. They have tried to have the flavours of the dish intact just replacing vegetarian by non vegetarian.

This also is more of a clean eating restaurant. Japanese food is known to be less spices and more original flavour of the vegetables or proteins.

We started our evening with the different mocktails that are the speciality of the place.

Nutty Milo was nothing that I have tasted anywhere. The peanut butter added to the Milo is totally a different flavour.

Fresh lemongrass cooler was my favourite. Loved every sip of it.

The Mandarin and basil spritzer was another favourite of mine too.

The starters were offcourse totally different from what I have ever had in India.

Kushi Age also known as Kushikatsu, is a Japanese dish of deep-fried skewered vegetables. In Japanese, kushi refers to the skewers used while katsu means a deep-fry.

kushiyaki is grilled vegetables on a skewer. Served with served with kushiyaki sauce, miso mayo and wasabi Mayo.

The house special kushiyaki bell pepper with sweet corn tongarashi mayo and kushiyaki sauce.

The vegetarian tempura was perfectly fried with in-house tempura batter.

The spinach dimsum definately needs a special mention. It was stuffed with spinach, veg protein and Carrots.

The glutinous rice siem mai is a dimsum with rice, first time for me and I liked it.

The BBQ bun was stuffed with veg protein, shitake mushrooms, green peas and home made BBQ sauce.

Glutanios rice in lotus leaf had a awesome smoky flavour.

Pandan Paneer boy oh boy is was just out of the world. I loved the mild flavour of pandan leaf blending into the soft flavoured paneer.

The Szechwan shitake was spicy and hit the right taste buds.

Honey chilly lotus stem is my all time favourite with crunch and sweetness.

The highlight of the dinner was definitely the chanko nabe with udon noodles and assorted vegetables. They have choices of broth, we opted for miso chanko nabe. And I must say our choice of Miso was totally yummy! I loved the hot pot experience.

For vegetarian who would want to experience how a fish would taste, you have to try the Eastern Wedge eggplant.

Chilly paneer soft and had subtle flavoured gravy.

The ginger capsicum noodles had a very fresh flavour of ginger.

The end is always sweet when the dinner is more than satisfying.

The sesame balls stuffed with red bean and complimented with vanilla ice cream from writers cafe was totally a huge hit.

Sea salt caramel banana toffee was my favourite too.

Praline noisette delice was a beauty with taste.

The Chefs came from Japan specially to train the staff at Eastern Wedge and expat chefs are still working to give us the best food experience right here in Chennai.

Vegetarian you are lucky to experience such food in Nama Chennai!

Macchhi at Mangalore (Attavar and Deralakatte)

Macchhi is a seafood restaurant that serves some great authentic mangalorean food.

I got to visit this place is a hurry, but glad I could.

At 12.30pm just before my return journey to Chennai, decided to indulge ourselves to the best of mangalorean food. And I must stress on the BEST cause the food is awesome and very homely.

The meal was piping hot and fresh. The fish curry was perfectly flavoured with fresh fish dancing in it.

The Anjal /surmai /king fish tawa fry was the hero of the menu. First the fish is extremely fresh and tasty, the masala was a perfect blend and it was cooked to perfection. It sure is the winner.

The prawn biryani had the right spices and blend. Again the prawn was fresh and the rice and spices blended perfectly.

The unique dish in the meals was the kokum rasam. Kokum is a digestive and the kokum rasam was the perfect end to a meal.

At attavar the restaurant opens only for lunch. At Deralakatte it is open for lunch and dinner throughout week, except Sundays.

For dinner at Deralakatte they have some very special dishes like kolu Pindi ( small rice balls in clam gravy) neer dosa etc.

Dheeraj Udyawar the brain behind macchhi is working very hard to give us the best food in a clean ambience. I must mention the hygiene levels are very high and hope to see it continue that way.