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.
One of those days when I came back home with my stomach and soul full.
In this world were everything is a compromise very few places believe in serving genuine and concious food to their customers. The Viridian plate is one such place.
The place vibrates postive energy that reflects in the food, this plant based restaurant is not only a boon to a vegetarian, vegan or Jain but to a pure non vegetarian like me, I almost got converted to a vegetarian by eating the food here.
Tucked in a quiet quaint corner of the city at thiruvanmiyur a must visit place for the yummy delicious food. This is what I had today. Triple c soup – carrot, cauliflower, coconut the flavour and texture of the soup was amazing!
Broccoli tater tots were like the taste bhi health bhi dish. You will love it for its taste and health quotient!
Spicy tofu with coffee coulis now this is one dish that blew my mind totally tofu served with coffee, I mean really??? And I can’t just explain how delicious this was, I totally totally enjoyed it!
Stuffed cheese balls not a simple run of the mill but these bombs of happiness were filled with vegan cheese.
Jimami tofu (peanut) burji another dish or rather ingredient I discovered today. So did you know that Japanese make their tofu from peanuts??? No I did not know, sorry! But yes I learnt it today and this most amazing burji that would give a run for the egg burji was made using peanut tofu or Jimami tofu!
Creamy corn and peas pasta it was smooth, subtle and the best!
Jackfruit biryani every vegetarians mock meat jackfruit definitely brings in the right flavour to the biryani.
(Peanut) tofu butter masala, spinach Paratha was like a marriage made in heaven the pairing was the best. The parotta was soft and made to order . The tofu made using peanut was softer than paneer.
Peanut curd rice I think I love this curd rice more than the normal one!
The desserts were the most surprising factor golden kheer made of pumpkin had some amazing Indian flavours. Whereas the chocolate mousse a no cook bomb of flavour!
To sum it up the owners Shankar and Gayathri are fabulous Human beings with an intention to serve the best to their customers. Uma and Jai supply the purest form of ingredients to this The Viridian plate and it was because of them that I got to have a meal at this place in Chennai!
So if you are looking at a plant based diet and wanting to enjoy good vegetarian food I would totally recommend The Viridian plate they also have a store that sells all vegan produce, go check them out! https://g.co/kgs/GJ82G6
How many times have you undressed before you ate, literally!!!
Summer in india is a beautiful month, mother nature serves us the best seasonal fruits in summer.
As children we would get to eat mangoes, cashew fruits, watermelon and Jamun only if we took off our clothes and sat in the balcony or portico! This was only because we do not mess up our clothes and got to enjoy the fruits in the rustic way. Today I see parents peel the skin cut the mango into cubes and give their Children, why, but why? Why don’t we really let them enjoy the fruit the way we did it. Even better take them to the farm and let the understand that mangoes do not come from the shops on online stores they come from the farms. How about a farm trip. Just like we do it in Chennai. The Hanu Reddy mango tourism. I am sure other states and cities have similar farms too. Take our children back to nature and innocent fun.
Remember our future is going to be in our past like my dear friend Gina from Zola India says. Our past habits of eating, yoga and Ayurveda and going to be our future. Let’s introduce our children to this before they grow up only with modern gadgets and unhealthy food.
I am glad to see many of the fine dining restaurants and star hotels including healthy food options in their menu. It is going the #2023yearofmillet way and we are glad that we are part of the change with Eat Pray and Love a food community working towards introducing traditional food using #millets #indigenousrice #traditionalcookingmethods
Let’s undress our minds and adapt ourselves to #mindfuleating #healthybodyandmind!
My dad was a food connoisseur / gourmand / epicurean for sure!!! I did not know the meaning for all these fancy words 25yrs ago.
Today as we celebrate, yes we celebrate his 25yrs of passing away, here is a very mystical experience I would like to share. My dad loved good food, no second thought about that. If my mom taught me how to cook my dad taught we how to choose the best ingredient to cook and introduced me to good food.
I am not at home on this day and was in Salem with my friend to stand by her when she was talking about an initiative that is very close to our heart. But at the same time this 25th year was as important for me. As you all know Salem does not have a coast and fresh sea fish is a little difficult to source here. My father was a total seafood freak ( well yeah that’s were I have got my love for seafood from) and when it comes to meat he loved mutton and Salem gets some really good mutton. Infact when we were young my mom and we 4 girls has a bias for chicken and dad loved mutton and most of the time it was choice of majority.
A day before his passing away on 30th April 1997 my dad wanted to eat sardines/ mathi but could not do so and on 1st may he was no more. 25 yrs later in a place like Salem I am offered Fresh sardines/ mathi, what do I call this, mystical? I get his most favourite meat mutton, made it his style Mangalore gravy without coconut. Goa, a place that he wanted to retire and settle brews some amazing spirits. I am just back from Goa and so could serve his favourite drink, whisky. Ofcourse his favourite Dessert the mothichur ladoo.
I do believe that when our intentions are clear the path for everything opens up for us. Dear Papa bless our food and bless all of us from wherever you are, you are our guiding star and light!!!
Are you one of them who has evolved from fine dining food to experience based local food? If Yes Cavatina is the place you must visit.
Why Cavatina? Well many reasons atleast for me it gave me an experience of my childhood food. Modern yet local and traditional. Every dish is rooted to history and tradition including the local drink urak! The ingredients and produce used to make the dishes are sourced locally from local fishermen and farmers. Every dish has a story.
We wanted to taste as much as we could from the menu and hence settled for chefs tasting menu.
The pav and poder both hold a very important place in the goan food scene. And I am glad I could experience poder poder ponk ponk the dish that serves pav, day before left over curry ( it’s a delicacy) and salsa to add tang to the dish.
The bisque was a delicate crab xec xec with tender crab meet to bite into. The flavour was subtle and delicate.
Local inspired spanakopita was a beautiful mix of thamdi bajji ( red amaranth) cashew butter in delicate phyllo sheet. This beautiful piece of food art was served on a old roof tile.
The rice pancake stiffed with prawn masala was a bite into burst of Goan flavour.
Betul has the best rock crabs that were used to make Kulli ( crab) cutlets with canacona chilli served on a bed of avocado chili mole. The mole has a awesome native pickle flavour.
The chicken cafreal served with quail eggs on a nest of potato crispy is a beautiful tribute to the most famous goan dish cafreal!
Hay smoked mackerel served on toasted bread and topped with salted raw mango took me back to my school days.
Patra de Goa has delicate seabass wrapped with green masala in a banana leaf the in-house mashed pumpkin cashew and red amaranth adds colour and flavour to the dish.
The Red boiled rice with the prawn gravy served with a splash of burnt feni is every goans dream come true!
Everything good has to have a sweet ending and oh my gaud! Literally this cheese cake that is made using gaud ( jaggery) had that amazing smoked flavour of jaggery and every thing nice!
The raw honey flan had the perfect sweetness, flavour and texture!
The in-house made salted caramel icecream was nothing that I have had before!
Visit Cavatina if you want to understand real Goan food and flavours made using only local produce. Dining at Cavatina means getting a true Goan experience with loads of food history and stories! Chef Avinash is holding on to his roots and giving goans and tourist who are visiting Goa a true Goan experience.
Cavatina is at Benaulim Taj Hotel Road, near Joecons Beach Resort, Benaulim, Goa 403712
We travelled all the way to Cambodia to see the Angkor wat when we had this unesco heritage site just 300 odd kms away from us.
The feeling when you enter the temple is estatic, the energy one can derive from the Periya koil or Brihadeeshwara temple built by the chola dynasty in Thanjavur is immense.
You just need to let yourself float like a free soul in this ocean of 11th century architecture. We decided to visit this place just before sunset so we get a glimpse of day and night. To experience the lights that adorns the temple at night.
The mammoth Nandi and Shiva status grace the place with their presence which most of them come to worship there.
It was Panchami when we visited the place and there were so many people performing a special Pooja through the day with lamps made of coconut.
It was heart warming to see people from all religion pay their respect to this beautiful place that deserves every bit of it!
Definitely recommend this place to friends who are looking to explore India and its hidden treasure.
Where to stay and dine when in Thanjavur? We stayed at hotel sangam and we had a beautiful view of the temple from our room. Hotel sangam has clean rooms and good service.
We had lunch at pattukottai kamatchi mess it was a huge banana leaf meal with everything non vegetarian South Indian food. The food is cooked with home ground spices and served with Love.
Dinner was at nasar idiayypa, idiappam is served on banana leaf with south indian non vegetarian gravy and some side dishes. Tried idiappam kottu for the first time, just like kottu parotha I preferred idiappam kottu for sure, was much more lighter in our tummy.
The most happiest soul food that I have had in recent times! Kochai karthi kadai is a place where you can find fighter cocks that are used to make the most amazing meal. On one of our drives from Chennai to Coimbatore a friend suggested us to stop by Chengapalli 60kms before Coimbatore to enjoy this traditional firewood meal and oh my god I cannot thank him enough.
Kochai karthi kadai is run by a family of 3 karthi his wife and son Saran. The firewood cooking is done only by karthi and his every smiling wife.
The concept of this meal is very simple. Firstly you have to book a meal you cannot walk in without reservation simply because the food is cooked on fire wood and is specially cooked in demand only for you, so a 2hr notice is required.
The chicken order is minimum 1kg and costs 1,600 rupees 4 people can easily relish a 1kg for small eaters like us. The chicken is cooked in authentic south indian style we had the pepper chicken, red chilli skin chicken and ginger garlic turmeric chicken these are all dry prepration. They cook the chicken according to your spice handling level starts with 6 chillies ( called as baby level) 9 is called the ladies spice level goes to 12, 15 and 20 too! So remember to mention your threshold, we did the 9 that was hot but manageable. This meal comes with a chicken gravy, chicken soup and two varieties of Rasam, tomato Rasam and raw tamarind rasam. Must also mentioned the quality of rice, it is aged best quality pooni rice. This meal served on a banana leaf is a heart and soul stealer.
This is a dine in and takeaway place and if you cannot finish your 1kg of chicken you get to takeaway the leftover too.
Karthi took us around the place and must say the place is clean hygienic and maintained like a home. Not a fancy place more like a mess.
Definitely recommending this place to everyone. If you are my kind of person who believes in happy, traditional and soul food don’t miss this for anything! Call Karthi to book your meal on +91 98426 12721 in advance and remember to mention your spice level.
I would call this stay at Taj Yeshwantpur home away from home!
After 15 days of being away from home we decided to take a short break to visit family in Bangalore. Since this was an impromptu decision we had to book our stay one hour before we reached Bangalore. The best ever decision we made for a last minute booking at Taj Yeshwantpur!
We cannot stop talking about the impeccable hospitality that we received from each and every person at Taj from Rajeev Khanna to Ajay Sawe to Anshu Ukey, Dinesh Verma to Sundar to chef Jose, Aditya and Amrik. You have created that space in our hearts forever.
Our room was beautiful with the most precious view of Bangalore City! The service was such that even before we think of what we wanted it was at our door. This 327 rooms hotel is definitely a pride to the city and Taj hotels!
Bangalore if you are thinking of any place to celebrate your New Year just check in here and have the time of your life with friends, family and loved ones!
The Manchester of South India is weaving a new Coimbatore. My first visit to this little city was in 1998 when I married a young man from here. Our reception was held at the most iconic Annapoorna, I was told this was one place where many of the coimbatorians get hitched!
Our visits to this city continued over years and stories about how my husband and his friends use to hang around Annapoorna was something I got used to hearing often and at times the stories kept on repeating as friends who are all around the world kept coming to Coimbatore for their vacation. By now it had become a household name for me who came from Mumbai. The morning coffee and breakfast was a ritual everytime we came to Coimbatore from Chennai. We hosted and attended many weddings over the years!
Few years back when we saw the place closed for renovation, we were a little disheartened but at the same time excited and waiting for it to open. Little did we know that the wait was totally worth it. My heart swelled with Pride and happiness to what I witnessed today!
Coimbatore you have arrived should I say more! The structure, the food, the ambience, the service and the warmth was class apart!
Would I have ever thought of me seated in a vegetarian restaurant and enjoying the most amazing cocktail along with my family few years ago in Coimbatore???and today I was right here in this place enjoying Nannari Negroni & Jalapeno Mojito, really what – a – what -a !!!
And wait, vegetarian did I say? Let me correct myself progressive vegetarian restaurant, because most of the dishes that we experienced today are specially curated for kove and kove alone by Gourmet Sage Hospitality Solutions who also are the principal consultant for this project.
We started our meal with Tortellini soup and Singhada makkai shorba. From Italy to North India the soups were spot on with the right flavour, taste and presentation.
The brocolli Thai cold salad sure was a pleasant twist to the salad experience. The Asian fusion to the south indian curry leaves the cream cheese Rangoon to the karuvepillai baby corn the journey kept the flavours intact.
The yam urandai kuzhambu ( yam balls) in South Indian gravy served with ghee rice was as good as the Nasi Goreng that was our main course.
The mocktail shoots definitely intersting not only for the eyes but the palate too!
The finale for this meal sure had to be exceptional. The nanari Sorbet was a refreshing palate cleaners and the best friend to someone who is vegan! The lucky Irishman was my favourite since I love Bailey’s!
Kove at ikon, Annapoorna is definitely a place to visit for the sheer experience of something very very special, it is an experience not to be missed along with family and friends! A place to make memories thinking of the old, cherishing and embracing the new! And raising a toast with cheers to new beginning!
It has been almost 2yrs since we crossed our state border. For avid travellers like us, it has not been easy not to travel, but at the same time we were grateful this time around crossing our state border only 350kms away. The pandemic has given us many lessons one that tops the list is gratitude!
So when we had a family function to attend we grabbed this opportunity to just drive and enjoy this beautiful city Bangalore! When we started looking up hotels we wanted something that was close to our family yet something that we could enjoy too.
Sheraton Brigade was the ideal choice for us because that meant we could commute easily to our family house. And we were so glad we choose Sheraton Brigade, Marriott Bonvoy! Though we reached a little early, our check in was done with grace and smile. Debolina took very good care of our check in.
Our room had the most beautiful view from the 11th floor, the beautiful skyline and orian mall. The rooms were comfortable, clean and spacious.
We dined at two of their restaurants. Our constant was the feast for breakfast everyday and the sunday brunch. Here is a shout out that I would want to give Rahul Sharma for gracefully handling all my request. I am totally not a buffet person, I like very limited food but has to be fresh on my table with all the goodness. Since the 1st day of breakfast to the 3rd day I was served simple nutritious food. Some of my favourites were the French Toast, pancakes, egg Benedict, crispy dosa, fresh fruit bowls and the clear Soup. Conversation along with food is something I love too, so we had loads of knowledge exchange and food conversations, that’s what I Loved the most !
The sunday brunch sure was a big affair to everything on the counter that one could think off including Live music. At the same time all covid protocols were adhered to, no guest was allowed to leave their table without masking up. Strict but polite was the Mantra! The food was elaborate with prawn masala, spaghetti bolognese, chicken butter masala with chura paratha, tomato basil Soup, salad, prawn corriader, broccoli kasundi grill and avacado bruschetta. Loved the Vibes and energy of the place on a Sunday afternoon.
Evenings were pampered with snacks the little cute things that just make you happy!
The sunday dinner at the persian terrace was another beautiful story I could just keep penning. Have had the opportunity to have Mediterranean food in my places. But this one is Bangalore out beats of all them. This one was a totally unplanned dinner. Just when we were planning to skip dinner this place caught our attention. We wanted something light and nice. The cocktail Jawaafa -tini the gin in gauva was a great start to our quiet sunday dinner. The amuse bouche was a beautiful platter with falafel, hummus, baba ghanouse, pita and samboosak the perfect Platte cleanser to dig into our mixed meat Platter Kebab e mukthalif. This platter had minced meat, chicken , newzealand chops, fish and prawn all the Mediterranean way, served with either flavored rice or pita. Each meat had its own distinct flavour and loaded with flavour. We ended our dinner with the perfectly plated baklava! Called it an evening with the beautiful view and weather. Must must visit place if in Bangalore!
Along with our beautiful stay and food at Sheraton Brigade I had the most relaxed massage at shine the spa at Sheraton Brigade. In covid times they have taken utmost care to ensure that their place is kept clean and sanitized all the time. My masseurs Linda was masked and vaccinated. Her hands were extremely professional in the massage and relaxed my whole body with ease and comfort.
3 nights and 4days of stay at Sheraton Brigade was very special. I would like to thank the entire team for taking service to the next level. Special mention to Debolina, Rahul Sharma, Rukhsana, executive chef Anshuman Bali, Gaurav, Deeksha and priya for making our stay so special. Shibil Malik, must say you have an excellent team!