Tag Archives: home chef

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Windows Of The world – An exclusive peek to a colourful wedding!!!

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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.

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It takes nothing to be kind to people, have you given it a thought???

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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!

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#summerfood

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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.

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Food From The Northern Hills Of India❤️

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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)