An evening with OMG!


OMG! It's not what you think - it stands for Oh My Ganna!! Hilton Hotel Chennai and OMG! curated an event that starred ... yes... sugarcane juice.

What's in a bottle of OMG!

Sugarcane juice is what childhood memories are made of. But back then, it also came with dire warnings of the unhygienic way in which the juice was extracted and served. And it was a seasonal indulgence to boot. Not anymore because Nurticane Beverages has done plenty of R&D and come up with a way to extract the juice, bottle it and give it a shelf life of 6 months without refrigeration.

Mocktails; Karumbu Chaaru; OMG Magic; OMG Jelup

Cocktails: Puli Tithipu; OMG Magic; OMG Cooler

Dipin Kumar, Director and Co-Founder of Nurticane Beverages told us his company was able to bottle this natural thirst quencher, thanks to the FreshFusion processing technology it employs.

The bartenders at the Vintage Bank were up to their usual tricks. They created 6 drinks, 3 cocktails and 3 mocktails, each with a base of OMG's sugarcane juice. Additional flavours came from ingredients like lime, ginger, basil leaves, black salt, pomegranate juice and even cotton candy! In the case of cocktails, we found that vodka and rum and sugarcane juice make great cocktails.

OMG Magic with Absolut Blue vodka, OMG sugarcane juice,
pomegranate juice, basil, lime juice and cotton candy

Chef Manish and his team has been equally busy creating finger foods to go with the drinks. We nibbled on dainty food on sticks like chao tom, meen kaidina, lamb pinwheels and asparagus Caroline.

Veg mantou buns; asparagus Caroline

Lamb pinwheels

Chao Tom on sugarcane sticks; meen kaidina

Methi pappad ki seekh

OMG! has 3 variants - Cumin Crush, Lemon Love and Ginger Groove. They come in sleek bottles and are best when chilled. Priced at 40/, they are available in select stores in the city.

OMG Cooler. Served with a paper straw.

Flavours of Thailand at Chap Chay


Fresh herbs and spices are the hallmark of Thai cuisine; that and the balance of the five tastes that Thai food is known for.

Chef Joy

Visiting Thai Chef Siriporn has brought the flavours of Thailand to Chap Chay, along with plenty of ingredients. Invited to review the festival, we learn she is also known as Chef Joy. Ever smiling, friendly and capable, we left the choice of menu to her. You could choose from her set menu or go à la carte.

Crudites, crackers and sliced mango with dips

Tom khati kha min

With the right ingredients, it's pretty simple to replicate Thai food at home. But good Thai food is not only about ingredients, it's also about balance and harmony between ingredients. The soup, Tom khati kha min looked just like the usual coconut milk soup with chicken and straw mushrooms. What was different was the addition of turmeric. At first, it was an odd flavour but as we drank it, became less obvious and actually pleasant. As for the broth made with thin coconut milk, it was a fabulous harmony of those five tastes and did not leave us feeling heavy.

Satay gai

Po pia kee mow

Starters were Satay gai, chicken satay with a light dip and Po pia kee mow, vegetarian spring rolls. Both were pleasant enough with no wow factor.

Yum tom orn tanatawan

What impressed us was Yum tom orn tanatawan, a sprouted sunflower seed salad. The sprouts had been tossed in a lime, chilli and coconut milk-based dressing, with more sunflower seeds and crisp fried wantan skins for crunch. The dressing was deliciously tangy.

Gaeng phed ped yang

If you like the Thai red curry, don't miss Gaeng phed ped yang which has tender roasted duck slices in red curry sauce. Creamy and spicy, the sauce also had lychees, pineapple, pea and green eggplants and cherry tomatoes and it was spectacular. Plain Jasmine rice is the best vehicle to carry all those flavours.   

A selection of proteins, noodles & veg for stir fries

Noodles with XO sauce

Chap Chay is known for its Asian stir fry bowls where you choose from a variety of meat/ vegetables /noodles or a combination of all. You get to choose your sauce and the chef cooks it for you. Continuing with the Thai festival format, Chef Joy has a dozen Thai flavoured sauces. My friend chose the chilli garlic basil sauce, not very spicy but aromatic with herbs. Mine was the XO sauce and the flavour of shrimp paste was delish.   

Bua loy sam see

Glutinous flour is used extensively in Asian desserts. Chef Joy's recommendation was tiny balls of tri-coloured Bua loy sam see, flavoured and coloured with pumpkin puree, pandan and the third left plain. Along with shreds of tender coconut in a "soup" of pandan-flavoured warm coconut milk, it was a lovely end to a fabulous meal.

Catch Chef Joy at Chap Chay till July 15th. It's on for both lunch and dinner. A meal for 2 would be around 1800/++.

Chap Chay is at The Raintree, St. Mary's Road.

The tale of Kappa Chakka Kandhari


When toddy shop cuisine [sic] gets a makeover, the result is what is served at Kappa Chakka Kandhari. The name of the newest restaurant in town translates into three ingredients grown in almost every Kerala backyard - tapioca, jackfruit and bird's eye chilli.

The KCK team: John Paul, Chef Regi Mathew, Augustine Kurian

Fronted by Chef Regi Mathew, Augustine Kurian and John Paul, the restaurant at Haddows Road serves "neo-stalgic" food, the food that reminds many Keralites of their mom's cooking but with a modern, hygienic interpretation. The three men grew up in Kerala; when they settled down in this city, missed their moms' food so much. It is a fact that once out of Kerala, it is difficult to enjoy a proper Kerala meal in a restaurant setting in Chennai. So they did the next best thing - decided to start their own. But before that, they spent 3 years familiarising themselves with the cuisine which involved travelling around Kerala and going into the kitchens of many a home cook to learn the specialities and nuances of food of these regions.

Watch out for this signage on Haddows Road!
Refreshing buttermilk

Eco friendly too - clay water bottles on each table

All the ingredients that are used at KCK come from Kerala and the food is made by home-cooks and cooked in small batches so as to replicate that home-made flavour and keep it authentic. It may be time consuming but they have the integrity down pat! It's something that I can vouch for as the beef curry we tasted was just like what my aunt used to make.

From top left: fried kozhuva (Indian anchovies); fried yam; kakka irachi; koorka ularthiyathu

While I am familiar with the cuisine of South Kerala, my niece is very knowledgeable about the food of the North Kerala-Malabar region and other places like Allepey, Palghat and Trichur so I got a quick lesson in the differences in the ingredients and cooking styles of these regions. What's nice is that the food is served tapas-style - small servings and plenty of variety. The coconut shell serving spoons put us right into the mood. The flavour that coconut oil adds to all the dishes is truly the taste of home. The starters in small plates came in quick succession.

One of KCK's signature dishes - boiled tapioca with kandhari chutney - awesome!

Tapioca bajjis
Idiyirachi - dried and pounded meat

Unda puttu (savoury kozhukatta) with a gingery mushroom filling

Unexpected pairing - beef curry with banana fritter

Kanji payar with pappadam and chamanthi

Steamed prawn and coconut parcels

Soft Ramaserri idlis with sambar

For mains, there are kappa, pathiri, vattappam or the famous Ramaserri idlis that are served steaming hot along with sambar, beef or chicken curry. They even have a cook from Ramaserri and all he does is make those idlis!

Pazham sharbath flavoured with sarsaparilla

Parippu payasam; ada pradhaman; chakka ice cream

Desserts were ada pradhaman and parippu payasam. Both were delicious but we were floored when they served us kandhari ice cream. Flecks of fresh, wickedly red kandhari chillies had been churned into the ice cream. We tasted it in trepidation and luckily, are still alive to tell the tale

Well, we had tried kappa and kandhari in the tasting menu so we asked the team how come they left out chakka. They probably expected that question because in no time, we had bowls of jackfruit ice cream in front of us. And let me tell you, that was simply stunning. Smooth creamy ice cream studded with bits of fresh jackfruit. Sheer bliss!

The KCK team were busy but made the time to talk to us on what made them decide to start the restaurant. John Paul's story involved a mysterious flight with Augustine to Kochi, a visit to a particular toddy shop there and other intriguing details. Alas, we had to promise to reveal no more.

Kappa Chakka Kandhari is at No. 10, Haddows Road, Nungambakkam. They are open from 10 am - 11 pm. Call 044 28201010 for reservations.

Kakka irachi

The flavours of Kuttanad at Southern Aromas


The Kuttanad region is known as the rice bowl of Kerala. Not only is it a paddy growing area but the area also sits below sea level.

Executive Chef Ashok Eapen is treating diners at Southern Aromas, The Residency Towers to the flavours of the region at the ongoing Kuttanadan Food Festival. Invited to review the meal, we landed there for lunch. As we walked in, the rich smell of spices and coconut oil welcomed us.

Boiled tapioca & sweet potato, chutney & mango pickle

Bowls with boiled tapioca and sweet potato, coconut, chilli and onion chutney and a sliced mango pickle were served first. The tubers were well cooked and went well with the chutney.

Prawn  & squid ulathiyathu

For starters, there was a chemeen elavanthenga ularthiyathu - delicious prawns cooked till dry in spices. Also koonthal ularthiyathu - squid with coconut slivers that had been tempered in curry leaves and red chilli bits that was spicy but delightful.

Chicken kurumelagu

Kozhi kurumelagu was another stunner of a dish. Powdered black pepper coated the boneless chicken pieces, making us reach for tissues but we were brave enough not to stop. The masala had plenty of personality and the meat had absorbed it all. According to Chef Eapen, pepper is one of the spices that defines Kuttanad cuisine.

Beef perattiyathu

Karimeen polichathu

 After the impressive starters, the dishes that followed seemed to have lost momentum. Matterachi perattiyathu - tenderloin cooked in ethnic spices could have done with more of the spices and curry paste. The meat was well fried but dry around the edges. 

The karimeen polichathu, wrapped in a banana leaf was duly opened and served at the table. The masala, though tasty, lacked that punch of mustard and the fish would probably have tasted better if both fish and masala had been fried a little more.

Red fish curry & rice

The main course was red Kerala rice and red fish curry. The smoky aroma of kokum was enticing, the red of the fish curry appealing. However, there was too much tomato in the curry and not enough of the kokum which threw the balance of flavours out of whack. And it was spicy hot as well.

What we missed was moru kachiythu - yellow buttermilk curry that is usually served with the fish curry. We also missed the duck dishes that the region is renowned for and appams.
Wattalappam; karikku pudding

Dessert was a delish coconut custard - wattalappam and the jaggery syrup did cool down some of the heat from the fish curry. The karikku or tender coconut pudding on the other hand, had a bit of an identity crisis. It was far too creamy and the coconut had an odd taste. Presentation of both the desserts could be improved.

The starters on the menu are worth every tear you shed because of the spice levels which also will tingle your palate. So go on and indulge.

Kuttanadan Food Festival at Southern Aromas is on till July 1st for both lunch and dinner.

Southern Aromas is at The Residency Towers
Sir Thyagaraya Road, T'Nagar.
Call 044 2815 6363 for reservations

  • Bake Tales © 2012