Home food is the new exotic food and we all agree with it! Ghar Ka khana was an initiative that was specially curated by “Soul On A Plate” to bring on the table 8 varities of Indian regional food to the guest at Hyatt Regency Chennai.
For the first time 8 homechefs under one roof over a month, quite a task right, but all the ladies were put to ease with the excellent planning and execution by team Hyatt Regency under the able leadership of the GM Ruban Das. And this could happen only and only because he believed that there sure is so much to offer by homechefs who make home style regional food.
The excitement of the event started with menu curation and photo shoots. Our Homechefs were on the roll, each one encouraging, supporting and motivating each other and that I thought was the happiest part of the event personally for me.
From Malabar to palaghat from Coorg to Bengali from Bihari to gujrati from rajastani to marwari it was India in a plate for people of Chennai. #gharkakhana has definitely made history in Chennai!
This was possible because of many people who worked behind the scenes special mentions to the staff of Hyatt regency.
My hands are trembling with joy when I am writing this Blog. This is the food I grew up eating and have been wanting to have it in Chennai. Specially now during lockdown since I couldn’t travel to Mumbai or Goa due to the pandemic.
Deepika and me have been having discussion about konkan food and we started the discussion last year when lockdown was announced. Have been following up with him every other week and he kept telling me soon. Finally the dream is a reality.
Konkan food ( Goan and Konkan) has its own unique flavour of spices, coconut and kokam. The Flavours are very comforting and not too rich. The sol kadhi has its own soul and it’s the best! We ordered the fish thali and the chicken thali.
The fish thali had bangda/ mackerel rava fry, prawn curry with kokam, kismur ( typical goan salad made using dry fish), kosambir ( veg salad), steamed rice and sol kadhi ( spicy kokam juice in coconut milk) it is a digestive. Like south indians have curd rice end of the meal people from the konkan region have a small portion of steamed rice with sol kadhi.
The chicken thali has malvani chicken curry with either rice bakri ( rice chapati/ roti) or vadi ( rice puri) kosambir ( veg salad) and sol kadhi. Packed with Flavours right from the Konkan region.
A must must try meal it has its own charm and this one will definitely not disappoint you. If you have had Konkan food before go for this, if you haven’t tried Konkan food before you have to experience this Flavours. Very limited uncomplicated menu. Btw they buy their produce fresh everyday. Available for delivery in Chennai , call +91 9930503526 order!
Coco Jaunt 1728 is a place that has come as a recommendation from my son for sometime now and I have been just brushing it aside, since I had my own list of places to go.
I was glad that this time I gave in to his recommendation.
The place is young, happening and colorful.The food was very good and total value for money.
We had the falafel wrap, lamb patty wrap and what a bomb burger. Every dish was made to perfection. Special mention to the burger patty, for a change it was not one of the frozen one’s and for the size of the patty the price was very small.
Keep up the good food and looking forward to visit the place to try some more items on the menu.
This place has been around for sometime, but did not find an opportunity to visit till I came across their set meal poster floating around.
We are a group of foodies at work, who like to try various cusine. This time it was Maharastrian food. Me, having lived in Mumbai for 12yrs fairly had an idea what to expect, others were new to the taste.
We had the chicken Thali, mutton Thali, fish Thali and vegetable Thali. Kokum soda and masala butter milk was the welcome drink. Piyush with chiroti and dudhi halwa were our dessert.
The food was good, some of the dishes were authentic, but not all.
Ambience and service excellent.
Price is on the higher side. Definitely must try if you are looking for something different and interesting.
Visiting a restaurant on day one of opening is a like watching a movie first day first show. Excitement was at a different level when we had foodies with us.
The restaurant has funky interiors and had been done up tastefully, valet parking is available too.
Coming to the main part, food. Well since I have tasted most of the food that is served here. I thought the food was just ok, they surely were given interesting names and also the presentation was par excellence, the food for the price did not justify the quantity and taste.
I did not try the desserts, but the other foodie buddies had it. And picture courtesy to them.
Enjoy the photos and you can try the place once! I totally believe that what I like might not be someone elses taste. So this is totally my experience and the voice of taste buds!
This dish is popular in the costal area of Goa and Karnataka.
One more seafood that is not seen in Chennai and hence had to import from Bangalore. Since they get most of their seafood from Mangalore.
50 Tissreo/ clams
1/2 coconut scrapped
2 tbsp oil ( I use coconut oil for extra flavour)
2 onions ( 1 small and 1 big)
1tsp ginger finely chopped
6- 8 garlic flakes
1/2 TSP turmeric powder
1- 2 TSP chilli powder
2tsp coriander powder
Salt to taste
Corriander leaves for garnishing.
Wash and steam the clams for 10mins.
Take a little oil in a pan sautee the small onion till transulant, add the scrapped coconut and fry till you get the right aroma and the coconut is a little crisp, just before switching off the fire add the jeera and garlic and leave it to cool.
Take another pan add oil and fry the large chopped onion, when slightly brown add ginger and turmeric and sautee for sometime add Corriander powder chilli powder and sautee for some more time. When all the masala has come together add salt and the steam clams. Cover and cook till the masala and clam have blended well.
Take the roasted coconut and dry grind coarsely. Add to the clams.
Garnish with corriander leaves, open and cook for all the water to evaporate.