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.

Korean and Japanese food in Chennai. New Seoul hotels, Chennai.

Korean and Japanese food, who said you cannot find it in Chennai.

Started our lunch with, beef bulgogi, it is a staple of Korean food.
Take a little bit of beef and put it on a lettuce with a garlic pod and spicy paste and then wrap it up and eat it in 1 bite. This was light yummy and healthy!

Hot pot chicken- dakgalbi sweet potatoes and chicken and onion chilli paste sauce and sugar syrup all on the fire and boiling hot!

Dolsot bibimbap – Carrots, zucchini,radish, spinach, egg and chicken, served with a pot miso soup that’s added just before eating! light and yummy!

Kochijang paste it’s a Korean chilli paste that one could add for extra flavour!

Jegu bokkun pork dish withKorean chilli paste, cabbage, onions and zucchini.

Ramen was subtle and full of flavour, always my favourite dish and I think they did a fairly good job in making that bowl.

A wonderful light meal with good company summed it up!

Culinary Tea at Above sea level, The Rain Tree hotel, Chennai

Tea/chai!

A whole menu from soup to dessert made using this humble yet the most amazing flavour!

If you are looking at experiencing what it is to use tea in your food, this is the place you need to head to Above Sea Level at The Raintree Hotel, Chennai till the 25th of November.

Deep blue sea soup made using mixed seafood broth, lemon grass and seaweed and offcourse tea had a very Asian flavour and had a very subtle tea flavour just when it slips down your mouth.

The appetizers:

Blue tea dahi kebab ( this was my favourite) with tea caviar does need a special mention the flavours were rich and just melted in the mouth.

The tea infused kodo Millet almond cake with ginger Power and colonge tea was a good addition with a nice crunch, it’s a little dry and is suppose to be like that according to the chef. It is more like the the almond tea cake.

Hibiscus tea crushed shrimp with tea Labneh and matcha foam was another favourite of mine with excellent blend and awesome subtle flavour.

Pepper mint tea smoked Gilawat kebab is a meat kebab. The fresh flavour of smoked meat made the dish flavourful and the way it was presented, was a total show stopper!

Main course:

Black tea sousvide chicken with portabella mushroom, blue tea ricotta and spicy mushroom sauce makes the dish flavourful. This is served on a bed of risotto and complements the flavour.

Pumpkin and ricotta in red tea ravioli with roasted ramesco sauce and cashew nut. This was my personal favourite as far as the main course was concerned. The humble pumpkin flavour was rich.

The ending was sweet and a fun combination!

Peach and passion fruit tea sorbet was subtle yet full of flavour.

The matcha tea cheese cake bar was made like a creme brulee with flavour of matcha tea.

For friends who have not visited above sea level, the view is amazing the service is excellent.

Rajasthan Dairies – Jaipur and Udaipur.

Incredible India!

Rajasthan has history, palaces, forts and the Royals.

We visited two cities Jaipur and Udaipur. We were lucky to have friends in Jaipur who welcomed us with open arms.

We landed in the afternoon and had a fantastic h\nome cooked lunch at our friends house.

Evening to midnight was spent at chohki Dhani. This place is vibrant, with loads of activities like, dance, music, astrologers, wrestlers, camel rides, sumptuous authentic meal and more.

Next day after the the Rawat kachori breakfast, we planned the city tour with the Albert museum, Birla temple, masala chowk and Amer fort.

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The Amer fort is one of its kind and a must visit. It is beyond ones imagination how such a fort was build hundreds of years ago. The Sheesh Mahal for imaginary stars and 12 apartments for 12queens. You can find it all here.

By now it was evening and time to start our journey to Udaipur!

Another beautiful small city with history in every place.

We stayed at the club Mahindra, Udaipur. The resort is good with a cool pool and lots of activities for the Children. The food is decent, but my suggestion avoid having lunch here. Breakfast and dinner is good.

Since the resort is 10+KMS away it is most of the time challenging to commute. Though ola and uber has services in Udaipur they do not come towards club Mahindra. If you are lucky you might get a cab totally by fluke. Share auto’s are available on the main road.

After a sumptuous breakfast at club Mahindra we started our site seeing by boat ride at Lake pichola. This one was splendid, the water was clean and the view to city place, the Taj and other places and forts were beautiful.

Next was the city palace. I was totally in awe with the grandeur and architecture of this palace. Each room and structure was constructed keeping in mind each person’s needs. Amazingly there were lifts and wheelchairs in those days, can you believe and also western toilets! I could endless talk about this massive dream palace.

It was 3pm and we had not yet had our lunch. I was very particular about having a good Rajasthani non vegetarian lunch. We headed to Rajwadi bites. I must say the Lal maas was the best there. The malai chicken kebab was rich and loaded with flavour.

Our next stop was at sahelion ki Bari, just a simple not maintained garden. Not worth the time.

The Fateh Sagar lake was our next destination and it was beautiful. The sunset is something to watch.

We headed back the club Mahindra Udaipur to only be enjoying the Navratri garba and the puppet show.

Dal Bhati is the traditional food of Rajasthan. We had a mini workshop about the variety of Bhati’s that are available in club Mahindra, they had raagi, stuffed and a few more varieties of Bhati. Chef Abhishek was kind enough to take us through the making of the various Bhati’s.

The next day was totally devoted to some shopping at the hathi pole market. This market has some beautiful clothing and accessories!

Dinner reservation was at the famous Ambrai. This restaurant is famous for its view that over looks the pichola lake and the city place. The view at night with lights on is breathtaking. The food is good with live music and polite service.

We bid Udaipur good bye and headed back to Jaipur the pink city.

City palace, jantar mantar, queens market, hawa Mahal and the Johri bazaar was a half day trip at Jaipur.

Next that followed was a mid weekend dinner at Jaipur ADDA. An awesome evening with some superb collection of live hindi songs made the roof top dinning even more fun. The food and drinks were amazing. Good news is the place is open till 2am.

Few places and food that were in my pending list was covered on the final day before we left back home.

Lassiwala one amazing place where people come from all over the city and he is sold out by 1pm. The lassi was subtle and served in earthern cups.

We have all heard about dal Bhati, but kheema Bhati was a must try for me being a non vegetarian and I must say it was yummy. The Bhati is stuffed with kheema and has to be had with meat gravy. Again a must try if you are in Jaipur and a hardcore non vegetarian.

Saying goodbye to Jaipur was not easy, specially because we had friends who loved us. But all good things have to come to an end and this surely ended too soon!

Till my next trip/ vacation/ holiday bye bye!

Wok Monk, Anna Nagar, Chennai.

Wok monk serves Asian cuisine, but not like any other place.

We tasted many unique dishes that we have not tasted before.

It is amazing how food scene is changing in Chennai.

Chef Ilan and Bablu did 10days of travel to a few countries and managed to replicate many dishes from there and I think they have done an extremely decent job.

We started our lunch with Cendol champion, a south east Asian delicacy with a mix of mung bean flour Jelly, coconut milk and Palm sugar syrup. It was quite a refresher.

Iced Milo recovery shake. Had chunks of jelly.

Corn and water chestnut dumplings a perfect balance of crunchiness from water chestnut and softness from corn steamed to perfection.

Mixed vegetable crystal dumplings assorted vegetables with white seasoning stuffed in potato starch.

Broccoli and spinach dumpling broccoli spinach and coriander season with Chili steam to perfection

Soupy veg dumplings these are available in both variations you get it in vegetarian as well as non vegetarian.

Spicy chicken and celery dumplings

Prawn har Gao

Bakso soup

Sambal prawn

Ayam 36 goreng

Goan Saraswat food festival in The Park, Chennai.

Goan Saraswat food festival in The Park, Chennai.

Chef Sarita Chavan is a celebrity chef from Goa and has made her to the top in a male dominated industry in her times!

Her food is made with love warmth and with the authentic flavours of Goa. She has carried with her most of the masalas and spices that are difficult to find in Chennai.

If you are looking at experiencing the Unique cuisine of Goa in Chennai!
Head to The park at Chennai. You can find most of the dishes that you will find in a Goan Saraswat home.

We started our evening with:
Galmo Danger / prawn cutlet, I must say this is unique this cutlet has fresh Prawns and masala no mashed potatoes or any extras , texture was excellent!

Fish cutlet was to die for, perfectly spiced with Goan masala and shallow fried.

The dry prawn kismur is a not to miss experience.

Fish rava fry felt like I went back to my childhood days. My father would bring this fish from the Madgaon fish market and my mother could cut clean marinate and fry the fish for us. It was nostalgic for me, the taste was incredible.

The mutton chops made using the Bombay Goa masala that is close to the chefs heart, had the love it in.

The prawn curry made with drumsticks is a typical Saraswat way of making the gravy. The drumstick does not over power the prawn but compliments it with its subtle flavour.

The sol kadhi is my all time favourite. The kokum fruits from which the juice is extracted and added to the spiced coconut milk has its own flavour that cannot be explained but only experienced!

The poee/ poi was flown in specially for this unique festival.

The finale was to linger in our mouth forever with Bebinca, Dudhi and Sabudana Kheer made the Goan way!

Chennai is prepared to experience to taste the various unique flavours of India and this surely is not the one to miss!

Special thanks to chef Ashutosh for bringing this unique festival to Chennai.

Chef Rohit Bhartula and Prasanna for your warm services.

Last but not the least very special thanks to chef Sarita for giving Chennai the taste and unique flavours of Goan food!