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!

Seven sisters cuisine, northeast food festival at Raintree, Chennai.

For me this is comfort food!

Northeastern part of India has unique food with mind blowing flavours. Yes, it is a acquired taste. But come on, we cannot experience such good in Chennai often!

Don’t miss the chance to experience some amazing food with unique flavours of the less spoken part of our beautiful country!

It is called the seven sisters cuisine at The Raintree, St. Mary’s Road, Chennai.

The food is excellent, made from the heart. Chef Aluaangma aka Aran has got many of the ingredients with him, since they are not easily available in Chennai. Chef Aluaangma has worked with many big brands, but when he realised how underestimated the food of his own region is, he decided to explore the length and breath of his home place and present us with the flavours of northeast.

We started with the finger millets soup. It has a creamy flavour and was full of soul.

The salad and starter’s and salads could not get more authentic the chives fritters, the dry prawn salad and the potato salad.

The main course is something that cannot be explained the Assamese fish curry made using seabass was amazing the Tripura pork curry was yummy the country chicken was full of flavour. I personally love the bamboo shoot flavour, I know, I know it’s an acquired flavour. I just love it!

They do have a wide variety of vegetarian food too!


The dessert was equally amazing, it was a perfect end to the most amazing dinner!

Bharat Bistro, Chennai

Bharat Bistro is a place that will serve you food from entire Bharat/ India, but with a awesome twist!

Come experience the new age food of Bharat/ India.

To start with this place is tastefully done with the national bird of India lighting up the place. The Ambience is chic.

The finger licking food is made by chef Kamal who has all the way come from Delhi to Chennai to give us some awesome food experience!

The Rawas rava fry was absolutely mind blowing this is a must try fish. Rawas is indian salmon or Kala in Tamil. The masala was totally yum and the rava coating was perfect.

Mamaji prawn kebab was soft and succulent and had a cute presentation in a cutting glass.

Lamb Galouti burger how much more indian could this get. The tiny Galouti kebab were served like Vada pavs topped by tiny fried green chillies.

Potli samosa with cheese and corn was yummy and cheesy. The tiny filler was given filled with chutney to fill the potli just before you pop them to your mouth to experience a burst of flavour.

How would you like your kachori stuffed with lamb meat! I thought it had a stunning taste and texture.

The butter chicken samosa blew my mind totally.

Lamb sheek Kurkure kebab was taking it totally to the next level of flavour and creativity.

The desserts were amazing too!

Gulab jamun cheese cake

Mothichur ladoo kheer.

The desserts were all stunning and just gave the best finale to the food experience.

Bharat Bistro is located a cenatoph road and opens on 1st week of October.

Bhangra – Best Punjabi food in Chennai.

Bhangra, if you are looking for some great Punjabi food with home cooked type of flavour!

So, this is a long pending visit to this awesome place. Long pending only because the distance from my house to this place is long.

We started our early Sunday dinner with sugar cane juice. I love sugarcane juice and unlike Mumbai I do not have it in the streets of Chennai. So this was exciting for me, since I was having one after a really long time.

Since we are foodies we typically like to taste almost everything on the menu and the only way we could do this is by ordering for the non-vegetarian kebab platter.

The kebabs were succulent and perfectly spiced. Malai kebab, sheekh kebab, Afghani kebab, tandoori chicken.

The lacha paratha was made of wheat and I personally prefer wheat over maida. They were flaky and went well with the kebabs and gravy.

Dal Makhani offcourse one of the best that I have had in Chennai.

Mutton rara the meat was soft and succulent and well laced with the gravy.

We had two desserts. The Kheer and moong dal halwa.

The saffron kheer was outstanding with subtle flavour of saffron and perfectly sweetened.

The moong dal halwa was warm and perfect for the rainy weather outside.

Special mention to the pudina chutney that has chopped onions and a tangy flavour.

The host Navtej ji treats every customer, as a guest and that I think makes a lot of difference.

Prems graama bhojanam, Anna Nagar, Chennai

Prems graama bhojanam, Anna Nagar, Chennai.

And this traditionally done up place has the most yummiest and healthy food. The all health food place. Serves food that is made with millet only. Did you know that millet is complex carbs and takes long to digest and hence you will not put on weight as quickly as you do when you eat simple carbs like rice.

At prems they do not use maida or any refined flour, no white sugar, no vanaspati, no colour, no artificial flavours, no preservatives and no soda. Everything you eat here is natural and full of goodness. They use only ghee and rice bran oil for cooking.
The most softest idly is made not of rice but of millets. Dosa are made using black rice, red rice, Bajra, and different varieties of millets.

This moringa leaves was peppery and yummy. It was served with ragi and udad dal vadams/ fries.

Cutlets are made using full green moong and sweet potato. Pakoda’s are made using greens and ridge gourd.

Kulfi the dessert is made using palm jaggery and dry fruits and served in earthen pot!
End of it could not ask for anything more healthy.
Mr Krishna Murthy the brain behind this wonderful concept of healthy eating has a wealth of knowledge about these foods. Do meet him on your visit if he is there. You will know more about what you eat!

Fudgy Avocado Sweet Potato Brownie

Fudgy Avocado sweet potato Brownie.


  1. 1 Cup boiled and mashed Sweet Potato
  2. 1 Avocado pitted and peeled
  3. 2 Large eggs
  4. 1/2 cup Cocoa Powder
  5. 1/4 cup coconut sugar
  6. 1/2 cup maple syrup or Honey
  7. 2 tbsp coconut oil
  8. 1/2 tsp baking powder
  9. 1/2 tsp baking soda
  10. 1/2 tsp sea salt

Frosting :

  1. 1 Avocado
  2. 1/3 cup coco powder
  3. 1/4 cup soft dates
  4. 1/4 cup maple syrup or honey
  5. 1 tbsp lemon juice
  6. 1 tsp Vanilla extract
  7. 1/2 tsp sea salt
  1. Preheat oven to 180 Celsius . Line the bottom of an 8″ by 8″ baking dish with parchment paper.
  2. Blend ingredients for frosting in a food processor until smooth, then chill in fridge or freezer until brownies are ready.
  3. In a food processor combine ingredients for brownies until smooth. Spread batter into an 8″ by 8″ baking dish.
  4. Bake on 180 Celsius for 40 minutes, then cool before frosting. Optional: top with mini chocolate chips. Side note: it’s best to store these in the fridge or freezer- I like them frozen!

Please note – This is not my recipe I got this from Kaylie who does a lot of paleo recipe.