Windows of the World at Hyatt Regency Chennai was the theme for a very special wedding, it was a culinary journey through seven action stations, showcasing global gastronomic wonders. Indulged in Nordic delights with vodka, relish Sushi bars of Ginza with sake, and savoured Sicilian cuisine paired with Spritz and Aperitivo. Experienced Caribbean flavours with rum-infused Jambalayas and Barbados stews. Delighted in Creole cuisine with Vermouth and Asian-spiced spirits. Explored Indian kebabs, kormas, and curries paired with fine whiskies. Lastly, I enjoyed award-winning cheeses from House of Kase with perfectly paired wines at the Fromagerie.
Scandinavian Splendour
The Nordic delights were a refreshing start to the culinary adventure. The Baltic Salmon, served in multiple textures, paired exquisitely with the crisp, coppery vodka. For vegetarians and omnivores alike, the Crepes Printanier with sautéed kale offered a delightful combination, perfectly capped off with the sweetness of summer berries and Trifle.
Ginza District Delights:
The Sushi bars of Ginza showcased the freshest ingredients and modern twists on classic dishes. From the Simesaba to the Unagi, each sushi was a masterpiece, complemented by inventive pairings like the wasabi lemon curd tart. The Asahi Beer, Yuzu Shandy, and Iwai Whisky added a perfect finishing touch.
Sicilian Sensations:
Fiametta Pereira’s Sicilian specialties brought warmth and tradition to the table. The Involtini Di Melanzane and Risotto First-Aged Carnaroli Rice were standout dishes, while the Cannoli Alla Siciliana provided a sweet, satisfying conclusion. The house special Spritz and Aperitivo elevated the Sicilian experience.
Caribbean Charms:
The vibrancy of the Caribbean cuisine shone through with dishes like Jerk Chicken Legs and Jambalaya. The Malibu Crème Brulé left a lasting impression, perfectly capturing the essence of the islands. Paired with rum-infused delights, this station was a celebration of flavour and culture.
House of Malacca Magic:
From Singapore Pot Stickers to Thai Mango Sticky Rice, the House of Malacca transported diners to the heart of Southeast Asia. Each dish burst with authentic Flavors, enhanced by Vermouth & Macerated Spirits. It was a true homage to the region’s culinary diversity.
Indian Delights:
The Indian Harvest station showcased a plethora of seasonal flavours, from Galouti Kebab to Moradabadi Chicken Biryani. As a lover of Indian cuisine, I found myself drawn to this station, savouring every bite paired with fine whisky.
Fromagerie de Kase:
Cheese lovers rejoiced at the sight of the award-winning cheeses presented by Kase. The Artisanal Cheese Board and Three-Cheese Fondue were indulgent treats, perfectly complemented by a selection of house wines.
Everything Sweet:
No culinary journey is complete without dessert, and the Everything Sweet counter did not disappoint. From Stone Fruits Flambé to Crepe Suzette, each dessert was a delightful finale to an unforgettable experience.
Windows of the World at Hyatt Regency Chennai offered a culinary adventure that transcended borders and awakened taste buds. Each station is an ode to the diversity and richness of global cuisine.
An evening of rediscovering the history of Amir Mahal and their food using heirloom recipes.
Our heartfelt gratitude to Nawab Mohammed Abdul Ali, Nawabzada Mohammed Asif Ali and their entire family for extending their palace to recreate some untold memories.
This one was very special for me since it was not only regional or micro cuisines that I usually hunt for, but royal food from the kitchen of the Nawabs of Arcot.
Zaika-e- Amir Mahal was a collaboration between Hyatt Regency Chennai, Soul On A Plate by Yogita Uchil and Amir Mahal. I would also like to say kudos to the entire team at Hyatt Regency Chennai.
When we started planning this event one thing we were very sure about was that we will showcase everything including the food the way it was and the palace. We did not want to alter any flavours just for the delight of the guests but wanted our guests to understand the flavours of the palace’s heirloom recipes.
The team at Hyatt Regency Chennai under the leadership of Ruban Das was all set to take on the challenge. Chef Manish and his team worked on the food when Varun and team worked on the service, while Saurav and Kimberly took care of the event coordination. This event was created with style, royalty and elegance.
Team Hyatt Regency
On the D day 3rd February at around 7 pm when we arrived at Amir Mahal, we were welcomed by fire torches on both sides of the pathway it was as if we were entering a different Era and now this was something to be thought of, entering the palace door Jasmine and itar ( perfume) was presented to us and ofcourse a photo booth that captured the moment.
Finally a picture with the chefs who worked very Hard behind the scenes, chef Manish and team take a Bow!
The energy, color, music and chit chats in the huge hall with tall ceilings were melody to the ears and a grandeur to experience.
We had quite a few people from the consulate to the ministers to the royals at the gathering. The prince of Arcot Nawab Mohammed Abdul Ali and his son Nawabzada Mohammed Asif Ali welcomed all the guests with their warm welcome speech followed by the beautiful piece of music by the Nawabzada.
The welcome drink Aab-e- bahaar (a tender coconut drink with honey and mint) and litchi anar sherbet was as refreshing as the place. We had an array of appetisers that were passing around in royal serving platters with enough choice for vegetarians and non vegetarians. My favourite of course was their authentic and traditional kolsa kebab and roti kheema. Also here would like to mention that the service staff who were so well groomed were students from IHM Chennai.
In the main course of course it was my most favourite Arcot mutton biryani, the interesting combination for this was not the usual brinjal salna but a bitter gourd salna and this enhenced the flavour of the biryani all together ( frankly this was my first experience having bitter gourd salna with mutton biryani) two very interesting dishes that i have never ever had before, one being Ambadey ki bhaaji ( tender mutton chunks with roselle leaves) and the lal baingan anda jhinga ( eggs and prawn in Tomato gravy) who would even imagine a dish with prawn and egg really!!!
Badam halwa, pheni, Amrit phal and sevaiyan thalko was the sweet royal finish to this beautiful night as we stood at the porch and enjoyed piping hot masala chai and paan.
The world’s longest and happiest table at Hanu Reddy Mango farm, also called as Hanu’s table creates history in the culinary world! This 156ft table that is made using the mango trees that were uprooted during the varda cyclone in 2017 is now the talk of the town. The beautiful table can seat 150 happy people making joyful conversations.
10 best chefs of India showcase their regional cuisine on the world’s longest and happiest table in Chennai, India.
20th January 2024 was a very special day and my happiness knew no bounds! I still remember on a sunny day around the last week of June 2023 Nirupama and I drove to the Hanu Reddy mango farm to just sit under the mango trees and discuss what we could possibly do here. My eyes twinkled with excitement as my mind envisioned something very special.
For the last few years my mind body and soul only feels regional food and I said how about chefs from all around India come and showcase their regional food and I remember I told Nirupama for all you know this might go to the Guinness Book of World records!!! To me the only person who could pull this off with all his might was Chef Regi, our next farm visit was with Chef Regi and we walked around the farm to imagine what it would be like to put Chennai on the world culinary map.
And the rest is history, Chef Regi gathered his army of chefs and Team Hanu Reddy gathered their team to get a kitchen constructed and do some massive work in the farm in such a short time.
Walking through the farm after 6 months was like a fairytale with an ” India’s Culinary Odyssey” logo all around, it was a proud moment for me who has made Chennai my home for 25yrs now. The place was beautifully lit up and the reception was warm.
As we entered the farm the huge mango trees were lit up, the music was Indian and it complimented the Indian cocktails that were curated with classic Indian ingredients like tamarind, pepper chillies and more.
Indian ingredients infused cocktails Indian ingredients infused cocktails
As we moved on to the dining area, the table that would seat 106 guests was brimming with colors from the beautiful flowers and Indian elements like the tiffin carriers and dabbas. Nithya along with her friend did a fabulous job with the decor ( well she is a professional)
The 156ft happy table
We got seated and we had our own Ashwin Rajagopal who was the emcee for the evening. The warm welcome speech by Mr. Hanu Reddy and Chef Regi Mathew were building up the excitement.
Amuse Bouche
The amuse bouche was synonymous to the mango farm and that mild sour flavour of the raw mango set the mood for the rest of the evening.
Being a Sindhi Chef Vicky Ratnani decided to showcase the lotus stem which is a Sindhi delicacy. The lotus stem project: tikki chat was a great starter to this magnificent evening.
Lotus stem tikki chat
My goan brother Avinash Martins had his own style to present the goan sea bass with style and vibrance. Sunset kissed recheado delight made using fermented sun-dried tomato recheado, sea bass, kalchi Kodi, kokum, chempde torr and delicate edible flowers was like going back to my childhood days. Especially the chempde torr ( salted raw mango) that we brought from hand carts outside our school in Goa.
Goan seabass recheado
The flavours of Bannuwali cuisine inspired by north west frontier are supposed to be very subtle yet comforting. Chef Vanshika Bhatia presented the Burke waale chole made using tender chickpeas coated in aged mango pickle adored with a delicate layer of moongdal and a tadka of amchur with kapali wheat Paratha. This is an heirloom recipe from her grandmother to her mother and now she is wooing us with this food from her home.
Burke waale chole
There is something about the Koli community and the Koli food in Mumbai the Koli community are the fisherman community and their food is actually the native food of Mumbai. My love for Koli food started when our driver who belonged to the Koli community got his lunch and that invariably became my lunch. I love the flavours of their food and this one was very nostalgic for me. The goda masala is mostly used for vegetarian curries. Chef Varun Tolani from masque Mumbai has blended the masalas seamlessly and presented The Koli masala mud crab, goda masala and onion amti, karandi loncha with those cute little pillowy pav.
Koli mud crab
Blue pea pidi, well I have nothing to say about this dish, like they say silence speaks a thousand words. When you have a golden heart everything you make turns to Amrit. These rice dumplings, cooked in coconut milk and served with ramapuram style chicken curry was definitely Nirvana.
Blue pea pidi
The humble ragi mudde stuffed with karamani with dhantin chutney, uchellu chutney, fried drumstick and served with bottle gourd lentil soup opened my eyes and soul to how something so simple can be simply delicious Chef Mythrayie Iyer namma Chennai ponnu is creating waves in Bangalore at the farmlore.
Ragi mudde
Chef Auroni Mookerjee’s confit patha in a niramish jhol using Bengal goat, notun aloo, radhatilak rice and bonolokki ghee was a dish blessed by Ma. This dish prepared without onion or garlic laced with ghee and hing enhanced the flavour of the meat. Loved the presentation of this dish and I actually had this dish through my eyes even before tasting it. Kudos to this accidental chef who has made his mark in the industry without formal training.
Niramish jhol
Reliving a culinary heritage of what it was to sit around the table and have a family lunch on a Sunday is what Chef Harish Rao recreated for us. From Pushpa’s kitchen to our table Pushpa’s Sunday Shrimp fry and Nei Annam made with tiger prawns, coconut milk rice and gongura crisp from the state of Andhra Pradesh was a delight.
Pushpa’s kitchen special Shrimp fry with Nei Annam Ambur duck biriyani
Ambur Duck Biriyani was Chef Hussain Shahzad’s take on recreating the most loved biriyani in Chennai. The succulent pieces of those marinated duck was for me the highlight of the dish.
Inspired by the flavours of India Chef Vinesh Jhony decided to give us a sweet finale with his two outstanding desserts. Passion fruit and coconut ais kachang with passion fruit and mango sorbet, frozen coconut dots, caramelised salted peanuts and Jasmine tender coconut veil.
Carrot ginger and brunost
Carrot ginger and brunost, carrot halwa veloute, whipped brunost cheese, pineapple ginger ale, brown butter pineapple, salted cashew streusel, carrot paper, ginger icecream and ginger tuile.
Passion fruit & coconut ais kachang
And just when we thought this was fabulous, we had a beautiful return gift that was presented to us. A long bag with Pallanguli or Pallankuli this is a traditional ancient mancala game played in South India, especially Tamil Nadu and Kerala. The Pallanguli holes were beautifully filled with desserts by Vinesh Jhony.
Pallanguli
This event has definitely created history in the culinary world. For how beautiful the venue was and how seamlessly the entire event was conducted there was so much hard work that went behind the scenes.
Gratitude and kudos to my dear friend Nirupama who is an epitome of strength and husband Suresh who is that quiet pillar for support. Chef Regi Mathew for leading the army of chefs with his able leadership. Mr. Hanu Reddy for being a visionary and the entire family for the support. Nithya and Ram for being a huge part of the event from construction to decoration. The service staff for their impeccable service under the guidance of Mirelle. Chef Ram, chef Siddiqui, chef Babu, chef Vignesh, chef Rajesh apologies if i have missed anyone.
The motto of our group is community living and no competition within the group,we only compliment each other.
This year our group Eat Pray and Love that has 300+ people predominantly from the food industry met on a Sunday evening for High tea and early dinner.
My heart felt gratitude to Nirupama from Hanu Reddy residences who always gave us the venue to host our events, she has been doing it for 3yrs now and promised to do so forever!
The evening started with organising the pot luck. Home style food was extra delicious with that main ingredient that goes in abundance “love” everyone who got food for the pot luck was breaming with happiness when they got to know that their food was super special.
We had our round of photo session, networking and a quick few minutes introduction talk by me. I tried my best to talk a little about everyone present at the event and also talked about the food on the table so everyone knew what they were eating.
We had decided zero wastage of food and so organised takeaway containers. Now this was a big hit and everyone decided on their menu for Monday ( the next day) breakfast lunch and dinner, I personally was very happy because wastage is something that makes me very sad.
We also had return gifts by Gud fud box that make sweets and savouries using millets, honey from Ambrosia and biryani by Al safa biriyani.
The food was lavish spread by our group members. Cheese platter with condiments, 3 varieties of biryani of which one was vegan jackfruit biryani, Punjabi samosa, Patti samosa, paneer roll, lemon tart, vegan curd rice ( peanut curd) malida ( Bohri sweet) vegan mysurpa, sabudana khichdi, caramel custard, srilankan sambol and Korean watermelon drink.
The list of food purely talks about the diversity in our group, yet we are all bonded over food.
This post is my heartfelt gratitude to my community without whom Eat Pray and Love does not exist!
I am sure we all have beautiful memories of our summer vacations, be it grandparents or any vacation spot. Besides the location and people, every place on this planet has food that is specific to summer. Growing up, I spent most of my summer vacations in Mumbai and the rest in Goa and Mangalore. We would wait the whole year to relish that summer special food.
India being the most diverse country in terms of food and culture, some of the foods have become a lost treasure and forgotten in the name of fast and fusion food. This summer, the food festival at Novotel Chennai Chamiers Road is bringing out those lost treasures and forgotten food. I am super happy to bring some of those specials from multiple regions of India. This season, five (5) inspiring women, who are passionate about their regional food, besides their career, have curated a menu for us to enjoy this summer cool special.
Special mention to Chef Nitu and team at Novotel chamiers road, without whose incredible support this summer food festival was impossible. How fast the entire team adapted to new recipes, techniques and ingredients was such a pleasure to watch.
Kavitha Bothra, hails from Rajasthan, settled in Chennai, a jewellery designer by profession whose love for food made her a home chef and recipient of many awards such as Super Chef Chennai, Creative Chef award, Jito MasterChef, Home Icon etc. Kavitha runs a cloud kitchen in the name of Blend Town. All her dishes are self-curated, unique and out-of-the box recipes. She makes healthy and creative fusion dishes which are not only appealing to the eye but scrumptious also.
Nithya Franklyn, a doctor by profession with an MBBS, DNB (Paediatrics) and Fellowship (Sleep Medicine) is a MasterChef Tamil Season1 Runner-up. Coming from Southern Tamilnadu she grew up on Pandya Nadu and Nanjil Nadu cuisines which have influences from Sri Lanka and Kerala and this uniqueness was showcased in her dishes.
Smita Premkumar, a German Translator and Teacher, a Goan from Mumbai settled in Chennai has brought in some authentic Goan and Maharashtrian food. Her venture Kokum, blends traditional methods, regional local ingredients and heirloom recipes in every meal.
Hyma Sakhamuri is an Entrepreneur, Educationist turned Chef, her passion for preserving heirloom recipes motivated her to start Andhra Deli, a Cloud Kitchen specialising in Andhra Cuisine. Andhra Deli over the past 3 years has been serving homemade Andhra speciality dishes. Creating fusion recipes with traditional methods are also her speciality.
Harshini Diya, belongs to a family in which food was at the core of everything. She credits her vast culinary knowledge of Kongu food to her upbringing and grandmother, and her grandfather a renowned hotelier from Kovai. Despite majoring in International Business, she joined Le Cordon bleu London, to learn the techniques used in modern day restaurant cooking. With a combination of inherent kongu living and modern-day technique, entered into culinary ventures in Coimbatore, like Corner Kitchen, 10 biryani mandi and Sree Vidya meals room and the legendary Kovai Alankar Vilas.
The menu changes every day but what we had on day 1 From Hyma’s Andhra Deli Kitchen – Perugu Vada (Dahi Vada) and Mamidikaya Royyalu (Prawn mango curry) Special mention about the perugu vada that was so refreshing and had the flavour of mango ginger hit the right note.
From Harshini’s Kongunadu kitchen – Ragi Kali (soft finger millet ball), Keerai Kadasil and Vazhaipoo Vada (banana flower vada). Ragi cools the body and gives the body nutrition required in summer, special mention to the texture and flavour of the kali.
From Nithya’s Tamilnadu Kitchen – Kayalpattinam Kalari Kari, Nungu Sarbath and Palapalam Payasam. Loved loved the Sarbath because it was so cooling with the temperatures so high outside.
From Kavitha’s Rajasthani Kitchen – Rajasthani kadi and Badi ki Sabji the kadi was just how it has to be for a summer afternoon.
From Smita’s Konkan and Maharashtrian Kitchen – Sol kadhi and Raw Jackfruit Dangar. The jackfruit was crisp from outside and soft from inside with the perfect blend of masalas and Sol kadhi is not only a Summer drink but also the most amazing digestive drink.
If you are looking at homestyle food made using heirloom recipes by the home chefs you just need to head to Novotel Chamiers Road, Chennai. The menu changes everyday but you will find at least 10 dishes from the home chefs till 28th May.
Food from the northern hills of India by the beautiful Miss Shimla runner up Chef Sherry Mehta.
I am a big advocate of the fact the new exotic food is the homestyle regional food.
This time it was from the northern hills of India, by chef Sherry Mehta
What I liked about the food was the richness and simplicity of flavours, each dish had an unique flavours and a story to tell.
This marriage of Punjabi and kashmiri food for me was purely made in heaven. The Dham ( festive food of Himachal Pradesh) curated by chef Sherry had very minimal spices I tasted the real flavour of every ingredient/ produce used and that for me is real good food.
Adraki panje(Lamb ribs with fat, milk, whole spices, and ginger)
Chamba Chukh Chicken Tikka (Tangy spicy Himachali chilli marinated chicken tikkas grilled to perfection in Tandoor)
The soft Matara Kulcha with stuffed tikki gave a run for a sour dough bread, I am sure we discovered sour dough much before anyone did!
Siddu, the traditional fermented stuffed steamed bread was another favourite of mine. This is available with lamb stuffing, vegetable stuffing and sweet ( coconut jaggery) stuffing.
A special mention for the most famous Himalayan trout that was absolutely fresh and cooked to perfection. This sure was a treat for us in Chennai!
Some of my favourite main course dishes were the Chaa Gosht (One of the most popular dishes from Himachal cooked in buttermilk and roasted gram flour based gravy)
Channa Paneer Madra (Chickpeas slow cooked in a yoghurt based gravy along with cottage cheese and nuts, a star of any Himachali dhaam)
Gobi Ka Palda(Cauliflower cooked in yoghurt-based gravy thickened with rice flour)
Seb Aur Bhein Ki Sabji(Local vegetable dish made with apples and lotus stem)
Kale Chane Ki Maahni (Dried raw mangoes from the hills are cooked with black grams to create this unique Himachali dish)
Sepu Wadi(Urad daal fritters cooked in a luscious spinach gravy was once a humble rural dish and now am ambassador of mandiyali dhaam)
The finale is always sweet with the most simple yet rich food and lovely people around! Budane Ka Meetha With Rabri it was! (Any dhaam is incomplete without this sweet dish which kick starts any dhaam experience)
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.
Fish thali and chicken thali
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.
How the thali arrived.
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.
Fish thali
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.
Chicken thali
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!
The city of Chennai has been exploding with flavours from all around India and the world. Who are giving us these delectable food? They are the kind hearted and loving home chefs who share food from their home kitchens!
The Odia meal
Home chef Abhipsa has been in Chennai for awhile now and has been conducting quiet a few live cookery shows on instagram and Facebook. We have been encouraging her to start sharing the Flavours of Odia in Chennai for quite a long time now. The trigger for starting her small food delivery is the food exchange we had 2 week’s ago through our community group Eat Pray and Love that gave her the confidence that she could start taking baby steps towards her food journey!
Odia home chef in Chennai Abhipsa
we were lucky to be part of the first week of food going out of Abhi’s cafe. We had two style of meals one with Ghee rice Luchi Dhaba style dal tadka Alu potala bhaja ( pointed gourd fry) Pithau bhaja ( rice coated veggies tawa fry) Bilati baigana khata ( sweet tomato chutney) Odia style malpua
The meal
Another with Ghee rice Luchi Dhaba style dal tadka Chuin besara bhaja ( drumstick fry with mustard paste) Saga bhaja ( green stir-fry) Dahi bhendi ( ladies finger in yoghurt) Odia style malpua
The meal
Paneer kobi tarkari ( paneer n cauliflower curry)
Paneer kobi tarkari
Chhanka tarkari ( odia style mix veg curry)
Chhanka tarkari
Machha Besara( fish in mustard gravy)
Maccha Besara
Kukuda jhola ( chicken gravy with potato odia style)
Kumuda jhola
Luchi
For people who want to know. Odia food like Bengali food is cooked using Mustard oil Odia Cuisine is the cuisine of the state of Odisha. It has developed over time with local culture and agriculture and hence has its distinct items and practices. Odisha borders both north Indian states and south Indian states and consequently is similar to the cuisines of South and North India ( wiki)
Two varieties of meals with a beautiful handwritten note!
For us it was totally delicious home cooked comfort food that came with the best ingredients and flavours from Abhipsa’s home kitchen. The Flavours were definitely extra special because it was loaded with love and affection. If you are in Chennai and looking to taste the Flavours of Chennai. Please reach out to Abhipsa on +91 99401 28965
Manjal ( turmeric) is such an important part of an indian meal and so is this restaurant that serves the best of traditional food cooked on firewood. The food here is from Central Tamil Nadu.
Manjal
We all know that food cooked on firewood has a flavour and taste that cannot be matched by conventional cooking. The theme of this place is to serve traditional food the traditional way. The meal comes in plates laced by Banana leaf.
Firewood cooking
The vegeterian meal is as interesting as the non vegetarian meal keeping tastes and flavours intact. Both meals are unlimited Manjal has a whole variety of side dishes like the crab curry, brain fry, mutton chops, chicken fry, fish fry, prawn fry vanjaram fry that is served along with the meals. The biryani both mutton and chicken are available on the menu too. The vegeterian meal is priced at 450 plus tax and non vegetarian meal at 575 Plus tax. Remember it’s unlimited.
Vegeterian and non Vegetarian mealCrab curryCountry chicken shredded ( nattu kozhi) in traditional Tamil Nadu masalaPrawn tokkuLiver masalaVegetable mealsMutton biryani
What makes this place special is traditional food cooked on firewood with nostalgic feeling of eating at some small town, fresh ingredients, no fuss food, eat to your hearts content.
Rustic interiorsBreakfast menuLunch menu
Manjal opens their door for guests on Christmas with a hearty breakfast and lunch.
Manjal is located at Old no 17, ,New no 4, kasturi estate, 1st street Poes garden, Chennai-18
yogitauchil 