tag:blogger.com,1999:blog-6310884360757816892024-03-15T17:26:18.142+05:30Bake TalesA blog on food, restaurant reviews, recipes and some travel Sara Koshyhttp://www.blogger.com/profile/12323105273077010533noreply@blogger.comBlogger388125tag:blogger.com,1999:blog-631088436075781689.post-33108577505503104612023-04-11T20:26:00.000+05:302023-04-11T20:26:33.296+05:30Spinach and three cheese muffins<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2J-pbSKuWYzLE6U98oNE6GyRNlgko_PDnv8DkIuVvWWQy86T_2Tw2U1bRW2JBDAxNwvnELfI-0Vs-ZXkqswSkBx2wCfBfg41Cu6qCHmv0gY_OpAF1R0yDZnqAEbCW_GPCHZLW4cGPEX3oK4CkJ78ggLCzNqrJLA18c5CCzIdQOAFeUKhuIS7fuUUG/s4000/20230329_154713.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2J-pbSKuWYzLE6U98oNE6GyRNlgko_PDnv8DkIuVvWWQy86T_2Tw2U1bRW2JBDAxNwvnELfI-0Vs-ZXkqswSkBx2wCfBfg41Cu6qCHmv0gY_OpAF1R0yDZnqAEbCW_GPCHZLW4cGPEX3oK4CkJ78ggLCzNqrJLA18c5CCzIdQOAFeUKhuIS7fuUUG/s320/20230329_154713.jpg" width="240" /></a></div><br />What is the difference between a cupcake and a muffin? <div><br /><div>A lot, apparently! </div><div>The ingredients are similar but it's the method of mixing that sets them apart. While muffins can be sweet or savoury, I don't think there are savoury cupcakes, unless someone forgot to add the sugar to the batter!</div><div><br /></div><div>To go back to the question, cupcakes are light and fluffy mini cakes made by the creaming method. Many of them are frosted to add to the visual appeal and taste. Muffins are classified as quick breads, contain more baking powder and baking soda in the batter which helps them rise. Dry and wet ingredients are measured separately and when combined, the mixing is minimal, often done with just a spatula. The finished batter might even look lumpy. Overmixed batter will result in dense muffins with tunnels. Savoury muffins do not have any sugar in them.</div><div><br /></div><div>For the 11th year of Baketales, I decided that a vegetarian recipe would be nice for a change. Those of you who have ordered from me know that I try to avoid baking anything vegetarian. It's a baking block that I have, the equivalent of a mental block. But blocks are meant to be surmounted.</div><div><br /></div><div>My favourite taste tester was in the midst of Lent when I decided to experiment with no egg muffins. There would be spinach, corn and the non negiotable addition of cheese. Heck! Make it with two kinds of cheese or, while we're at it, even three!</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_67VYJSetm9vtAMxwAfpWBVBsSRYPSR4cUFn-NiUZoJt3Wbss9jQVIHdW6yB_U83CI9Gzh8oSBXGVE28AQCAaPou0rNTx1e8G2ZQ8U38uD9ipRYCqO8zz9EfAgXos6qy8U_bwA8xu8OaqsDnpm5WEpjoc2L2QGEK5aYcF-v4YeVDBgwOjggPKj6fh/s4000/20230329_133924.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_67VYJSetm9vtAMxwAfpWBVBsSRYPSR4cUFn-NiUZoJt3Wbss9jQVIHdW6yB_U83CI9Gzh8oSBXGVE28AQCAaPou0rNTx1e8G2ZQ8U38uD9ipRYCqO8zz9EfAgXos6qy8U_bwA8xu8OaqsDnpm5WEpjoc2L2QGEK5aYcF-v4YeVDBgwOjggPKj6fh/s320/20230329_133924.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Equal portions ensure even baking</td></tr></tbody></table><div><br /></div><div>Thus was born this recipe for Spinach and three cheese muffins. Fresh out of the oven, the muffins tasted delicious. Soft, tangy, textured and wholesome. I've seen muffins slathered with butter but these muffins need no such embellishment. </div></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0hA3M1PIj6mXa559ug6Z8rGGtAnaFJpmLFiy0CehDvyF3OX8mFwgdNFcphRUkLNcP5wptVbU4ldLNkhXhUKTqVlZwnWGhpWFtgvOMCSs2WeOsGqQRV7q-ZxW8WdEmiPhADNO02GQJTLyHuERiHU3T12e0Wr3-vDH48HjkiSpFQXhgzy_L9x5K5-pL/s3531/20230329_190550.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3531" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0hA3M1PIj6mXa559ug6Z8rGGtAnaFJpmLFiy0CehDvyF3OX8mFwgdNFcphRUkLNcP5wptVbU4ldLNkhXhUKTqVlZwnWGhpWFtgvOMCSs2WeOsGqQRV7q-ZxW8WdEmiPhADNO02GQJTLyHuERiHU3T12e0Wr3-vDH48HjkiSpFQXhgzy_L9x5K5-pL/s320/20230329_190550.jpg" width="272" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Perfectly baked muffin</td></tr></tbody></table><br /><div>These muffins are perfect for breakfast or teatime, great for packing in lunchboxes or to just to graze on. They store well in the fridge, can be eaten hot, warm or cold and in fact, taste better after a few days when the flavours mellow and meld.</div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ntq30dtaFVSnv6B3qpOmPtC5E9ahQ1a7SQoKUVa-Z_f4zd41EbLpxe0L2cIVUr9Kc3M4vOoBGwN1lYvtxiLuVJUrrUclWGI4FhRG5BUiBWv0AJspy9LQ5k7hNFLfieO81oTHFfEYejdkq4VPyN7T74v2WjDRL27wlIM_c5IFCme6nB7auF8f5fnE/s1654/20230329_122808.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1654" data-original-width="1431" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ntq30dtaFVSnv6B3qpOmPtC5E9ahQ1a7SQoKUVa-Z_f4zd41EbLpxe0L2cIVUr9Kc3M4vOoBGwN1lYvtxiLuVJUrrUclWGI4FhRG5BUiBWv0AJspy9LQ5k7hNFLfieO81oTHFfEYejdkq4VPyN7T74v2WjDRL27wlIM_c5IFCme6nB7auF8f5fnE/s320/20230329_122808.jpg" width="277" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Corn, sundried tomato, spinach, crumbled feta, garlic</td></tr></tbody></table><br /><div><span style="font-size: 17px;">There were a couple of additional ingredients too - garlic and sundried tomato. I think they do enhance the overall taste.</span><!--/data/user/0/com.samsung.android.app.notes/files/clipdata/clipdata_bodytext_230411_123756_786.sdocx--></div><div><span style="font-size: 17px;"><br /></span></div><div><span style="font-size: 17px;"><span>Once made, the batter needs to be portioned and popped into a hot oven immediately. Do make sure all the ingredients are on hand before you start.</span>
<br /><br /><span>To prepare the spinach, remove stalks from the leaves and wash well to remove grit.</span><br />
<span>Bring a saucepan of water to the boil. Prepare a bowl with cold water and ice cubes in it.</span><br />
<span>When the water boils, add in spinach leaves.</span><br />
<span>Push the leaves into the water with a pair of tongs for about 30 seconds. Drain the water through a colander and lift out the leaves and plunge them into the cold water bath. </span><br />
<span>Gather the leaves and squeeze them to remove the water.</span><br />
<span>Chop the leaves and keep them aside. </span><!--/data/user/0/com.samsung.android.app.notes/files/clipdata/clipdata_bodytext_230411_124115_447.sdocx--></span></div><div><span style="font-size: 17px;"><span><br /></span></span></div><div><span style="font-size: 17px;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1aHUXyHJU5DdArXznKb9jRhEo3uwYlwibdTgCSFsUgIXTJR1W0BBQvSqv2ObBV5wuG7OVnmvoIfj08a48HZ6lqEZ71qfh1cbud9oIe6DfSEA-dX2BhT_OEUKRj4vDBfs0n0q4T9Mj4WAt-eAlSBgbeHfhLQQitTkPKpRuLRRgmEHwTMWnMWroWoM3/s3264/20230329_130114.jpg" style="margin-left: auto; margin-right: auto;"><b><img border="0" data-original-height="3264" data-original-width="2448" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1aHUXyHJU5DdArXznKb9jRhEo3uwYlwibdTgCSFsUgIXTJR1W0BBQvSqv2ObBV5wuG7OVnmvoIfj08a48HZ6lqEZ71qfh1cbud9oIe6DfSEA-dX2BhT_OEUKRj4vDBfs0n0q4T9Mj4WAt-eAlSBgbeHfhLQQitTkPKpRuLRRgmEHwTMWnMWroWoM3/s320/20230329_130114.jpg" width="240" /></b></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>It's a rough & lumpy batter</b></td></tr></tbody></table><div><span style="font-size: 17px;"><b><br /></b></span></div><b>Spinach and three cheese muffins (makes 12 muffins)</b></span></div><div><span style="font-size: 17px;"><br /></span></div><div><span style="font-size: 17px;"><b>Ingredients</b></span></div><div><span style="font-size: 17px;">(Dry ingredients)</span></div><div><span style="font-size: 17px;">250 gm plain flour</span></div><div><span style="font-size: 17px;">2 teaspoon baking powder</span></div><div><span style="font-size: 17px;">1/2 teaspoon baking soda</span></div><div><span style="font-size: 17px;">3/4 teaspoon salt</span></div><div><span style="font-size: 17px;"><br /></span></div><div><span style="font-size: 17px;">(Wet ingredients)</span></div><div><span style="font-size: 17px;">330 ml milk at room temperature </span></div><div><span style="font-size: 17px;">90 gm melted butter at room temperature </span></div><div><span style="font-size: 17px;">1/4 cup yoghurt at room temperature </span></div><div><span style="font-size: 17px;"><br /></span></div><div><span style="font-size: 17px;">Other ingredients </span></div><div><span style="font-size: 17px;">150 gm spinach, blanched and chopped</span></div><div><span style="font-size: 17px;">60 gm corn kernels, steamed</span></div><div><span style="font-size: 17px;">100 gm feta cheese, crumbled </span></div><div><span style="font-size: 17px;">50 gm grated cheddar cheese</span></div><div><span style="font-size: 17px;">50 gm sundried tomato, chopped</span></div><div><span style="font-size: 17px;">2 cloves garlic, chopped fine</span></div><div><span style="font-size: 17px;">2 tablespoons grated parmesan cheese</span></div><div><span style="font-size: 17px;"><br /></span></div><div><span style="font-size: 17px;"><b>Method</b></span></div><div><span style="font-size: 17px;">Preheat oven to 190°C, line a12-cavity muffin tray with paper liners and keep aside.</span></div><div><span style="font-size: 17px;"><br /></span></div><div><span style="font-size: 17px;">Sift all the dry ingredients together into a large mixing bowl.</span></div><div><span style="font-size: 17px;"><br /></span></div><div><span style="font-size: 17px;">Make a well in the centre with a spatula and add in the chopped spinach, corn, sundried tomato, garlic, feta and cheddar cheese. Give it all a quick mix.</span></div><div><span style="font-size: 17px;"><br /></span></div><div><span style="font-size: 17px;">Pour the milk, butter and and yoghurt into a large cup, mix with a whisk and pour it over the flour mix.</span></div><div><span style="font-size: 17px;"><br /></span></div><div><span style="font-size: 17px;">Fold everything together, making sure to mix as little as possible.</span></div><div><span style="font-size: 17px;"><br /></span></div><div><span style="font-size: 17px;">Use a scoop to portion the mix equally between the muffin cups to ensure even baking.</span></div><div><span style="font-size: 17px;"><br /></span></div><div><span style="font-size: 17px;">Sprinkle parmesan cheese over the tops and bake for about 25 minutes or till done.</span></div><div><span style="font-size: 17px;">When they are baked, they should be golden. Test with a toothpick to ensure that the batter is cooked through.</span></div><div><span style="font-size: 17px;"><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcejL93eJXzb6EF4luy1GD3_e51f9AhT1z2bOL3tVYxdcsSMrMvi6Q9HA2t-m0kU0QcQRnCjQ5gQOv1PcIZxik_a13Q30nyxZp_wp5CAF7bVQod0r6kF5SHXpccZ5CTMtHWBY8oZVCJGL-T3wdx_L9BNoreC_K4WOqZIuRMO13oTLUQ5xm20I_pdt-/s4000/20230329_133958.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcejL93eJXzb6EF4luy1GD3_e51f9AhT1z2bOL3tVYxdcsSMrMvi6Q9HA2t-m0kU0QcQRnCjQ5gQOv1PcIZxik_a13Q30nyxZp_wp5CAF7bVQod0r6kF5SHXpccZ5CTMtHWBY8oZVCJGL-T3wdx_L9BNoreC_K4WOqZIuRMO13oTLUQ5xm20I_pdt-/s320/20230329_133958.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Healthy, savoury muffins</td></tr></tbody></table><br /><span>So there you have it - 12 golden, all veg, easy to make muffins that I'm sure you will devour in no time. </span></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Sara Koshyhttp://www.blogger.com/profile/12323105273077010533noreply@blogger.com0tag:blogger.com,1999:blog-631088436075781689.post-90639362081493888172022-04-11T13:12:00.001+05:302022-04-11T13:13:59.787+05:30Pecanish chocolate chip cookies <p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOCIPGXev3sgs2NFC5TJNphe52_taxtbMyQrRmthdZ6vnNIJGgnQMiVOLYWd299dTYBOyFL71GDidsj5ojmARAspLavPbBfp00sKlyqmAPAkmFsgazJHXL5ukWneMMJQ-ok-7ZiN9LLQ8XspQi4w48aQhcKpQ8KsEF0zB18z_FcJHPHPTxFLUz01VT/s4000/20220409_204748.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOCIPGXev3sgs2NFC5TJNphe52_taxtbMyQrRmthdZ6vnNIJGgnQMiVOLYWd299dTYBOyFL71GDidsj5ojmARAspLavPbBfp00sKlyqmAPAkmFsgazJHXL5ukWneMMJQ-ok-7ZiN9LLQ8XspQi4w48aQhcKpQ8KsEF0zB18z_FcJHPHPTxFLUz01VT/s320/20220409_204748.jpg" width="240" /></a></div><span style="font-size: 17px;"><p><span style="font-size: 17px;"><br /></span></p>Are you a fan of cookies? </span>
<br /><br /><span style="font-size: 17px;">I certainly am. Especially those big ones with chocolates chips. Flakes of sea salt on the top would have maximum appeal. Bite into them and the balance of sweet and salt is just delicious Yup, my favourite ones. </span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNpVyzdKYUextIb-zw1jekHOPVzZvQE3QK3hIm65-FvN5se8diALirr8yRtvp2VVvT6oS5krDs9FX4kbGr3sNTYcYSVG6Zhg4zZkxvHvsya6umEHQ0iigunkXFtdOUhy2KB7deVTb0O_xli57FEtKCd9CQvnwXNDsTHXpzjmFKRuh6fpf31q6Dv6k7/s4000/20220409_204433.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNpVyzdKYUextIb-zw1jekHOPVzZvQE3QK3hIm65-FvN5se8diALirr8yRtvp2VVvT6oS5krDs9FX4kbGr3sNTYcYSVG6Zhg4zZkxvHvsya6umEHQ0iigunkXFtdOUhy2KB7deVTb0O_xli57FEtKCd9CQvnwXNDsTHXpzjmFKRuh6fpf31q6Dv6k7/s320/20220409_204433.jpg" width="240" /></a></div><br /><span style="font-size: 17px;">Today, on the 10th year of Baketales, I went all out and made a batch of them and guess what - I'm going to share the recipe with you. Of course, since it's for a celebration, I've added in my favourite chocolate chip cookie ingredients - dark chocolate chips (of course), white chocolate chips and pecans. And flakes of seasalt. </span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-boAfTV0z_P8rfZy4QW0-5zn3ujzMEAcJ53dokeSOZr1LF11yP24QMuLamBUpXrLxweIvfu2b10IL8iwgeadn0n9sDPPXXzZgP8PwWgpTaMlADMJwhu2IcxQqEilqP8u6qM9doXC1w4f2bgowptogjyDz2ij5_CqAmVKkG4BGjXKS6yo854GdDgaR/s3916/20220409_174630.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2937" data-original-width="3916" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-boAfTV0z_P8rfZy4QW0-5zn3ujzMEAcJ53dokeSOZr1LF11yP24QMuLamBUpXrLxweIvfu2b10IL8iwgeadn0n9sDPPXXzZgP8PwWgpTaMlADMJwhu2IcxQqEilqP8u6qM9doXC1w4f2bgowptogjyDz2ij5_CqAmVKkG4BGjXKS6yo854GdDgaR/s320/20220409_174630.jpg" width="320" /></a></div><span style="font-size: 17px;"><br /></span><p></p><p><span style="font-size: 17px;">These cookies are pretty simple to make, you can sub the pecans with any other kind of nuts. You can leave out the white chips and add more dark ones. You can divide the dough into 10 and make giant sized cookies, it's a cool recipe that way. But don't skip the part about chilling the dough, that's what makes them thick after baking.</span></p><p><span style="font-size: 17px;">They are chewy, nutty and what I love the most is when you bite into one of those chocolate chips. Because they have melted, it's like a pool of chocolate that suddenly floods your mouth. In fact, if you get to buy chocolate chunks (or even cut a bar of chocolate into chunks), I assure you that the exp</span><span style="font-size: 17px;">erience will be sublime.</span></p><p><span style="font-size: 17px;">So without further ado, let's dive into the recipe.</span></p><p><span style="font-size: 17px;"><b>Pecanish chocolate chip cookies</b> (makes 15 cookies) </span></p><p><span style="font-size: 17px;"><b>Ingredients</b> </span></p><p><span style="font-size: 17px;">220 gm flour</span></p><p><span style="font-size: 17px;">1 tsp cornflour </span></p><p><span style="font-size: 17px;">1/2 tsp baking soda </span></p><p><span style="font-size: 17px;">1/2 tsp salt </span></p><p><span style="font-size: 17px;"><br /></span></p><p><span style="font-size: 17px;">125 gm butter at room temperature </span></p><p><span style="font-size: 17px;">1 tsp vanilla extract</span></p><p><span style="font-size: 17px;">120 gm brown sugar</span></p><p><span style="font-size: 17px;">90 gm granulated sugar </span></p><p><span style="font-size: 17px;">1egg </span></p><p><span style="font-size: 17px;"><br /></span></p><p><span style="font-size: 17px;">120 gm dark chocolate chips</span></p><p><span style="font-size: 17px;">60 gm white chocolate chips </span></p><p><span style="font-size: 17px;">100 gm chopped pecans</span></p><p><span style="font-size: 17px;">Flaked sea salt</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6a4IZoKxlLR4-rIorQR3ZOBmYj464ev8XeOdOrA2o8Jz6C2zGwRmRkEFvQ3XbpMDBA1e-JLcX_exCgCLvcNb9oFiC8e48iNYgEBZ8ZPiL6BFI6_RXZDgL0QTI6FgYhkb573hrdmo-617jtC9K4xFOIAG077YCUqB5CumQR72n-QiASgoH9PniSDrO/s4000/20220409_123140.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6a4IZoKxlLR4-rIorQR3ZOBmYj464ev8XeOdOrA2o8Jz6C2zGwRmRkEFvQ3XbpMDBA1e-JLcX_exCgCLvcNb9oFiC8e48iNYgEBZ8ZPiL6BFI6_RXZDgL0QTI6FgYhkb573hrdmo-617jtC9K4xFOIAG077YCUqB5CumQR72n-QiASgoH9PniSDrO/s320/20220409_123140.jpg" width="320" /></a></div><p><span style="font-size: 17px;"><b>Method</b></span></p><p><span style="font-size: 17px;">Sift together the first four ingredients, keep aside.</span></p><p><span style="font-size: 17px;">In a mixing bowl, beat together the butter and vanilla extract for about 2 minutes.</span></p><p><span style="font-size: 17px;">Add in both kinds of sugar, beat at high speed for another 2 minutes.</span></p><p><span style="font-size: 17px;">Beat in egg till the dough is creamy.</span></p><p><span style="font-size: 17px;">Add in dry ingredients in 3 batches, also add in the chocolate chips and pecans.</span></p><p><span style="font-size: 17px;">Mix it well with a spatula till there are no streaks of flour.</span></p><p><span style="font-size: 17px;">Transfer to a bowl with an airtight lid and refrigerate for 4 - 24 hours. </span></p><p><span style="font-size: 17px;">Divide into 15 cookies and place on a parchment-lined baking tray.</span></p><p><span style="font-size: 17px;">Flatten the cookies a little. </span></p><p><span style="font-size: 17px;">Bake in a preheated 170°C oven for about 10 minutes.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiysDNHzIZbuUljG_0hb7LGLVv9kQtu6mA05A6ltyR1sUehqysfCKIc_t_D9lJcb-1iLERmjuGmFEy0ntHhKlZu4AUVQb0ryE33ILegx4DFcAbZ_yoykNbPNrgfkjjEAcJ7okOXp-rgfWX7r8m9mukRnea692GyZDGEAbD3co_sQZ6knevO5oYLPx_/s3226/20220409_182929.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2899" data-original-width="3226" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiysDNHzIZbuUljG_0hb7LGLVv9kQtu6mA05A6ltyR1sUehqysfCKIc_t_D9lJcb-1iLERmjuGmFEy0ntHhKlZu4AUVQb0ryE33ILegx4DFcAbZ_yoykNbPNrgfkjjEAcJ7okOXp-rgfWX7r8m9mukRnea692GyZDGEAbD3co_sQZ6knevO5oYLPx_/s320/20220409_182929.jpg" width="320" /></a></div><span style="font-size: 17px;"><br /></span><p></p><p><span style="font-size: 17px;">Remove the tray from the oven, sprinkle over a few flakes of salt and put back into the oven for another 8 - 10 minutes. </span></p><p><span style="font-size: 17px;">Remove from the oven, let cool to room temperature. </span></p><p><span style="font-size: 17px;">To store, pack into an airtight container. Cookies will stay good for 3 - 4 days though they are best on the day they are made.</span></p><p><span style="font-size: 17px;">Thank you dear readers for being a part of my blog. I do hope you will make these cookies and do share your pics with me in the comments section. </span></p><p><span style="font-size: 17px;">Cheers!</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3shgchldmUeSHnr5zQCujDL7tuv3oMEjUy1kDrOodch8hoXj9OSiYzqnZHTC6vWFJBb_-ADUXkDpKwTamf55SWPpUMAipjidE2zVoDw2Q2oYkWj75xtsaBU96SC-cOVmCHAITirVM59ktLr5KeOrj7wHtDwCzRxsyfN4aEg31Uf7L_aNve6ZaK3C-/s4000/20220409_204433.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3shgchldmUeSHnr5zQCujDL7tuv3oMEjUy1kDrOodch8hoXj9OSiYzqnZHTC6vWFJBb_-ADUXkDpKwTamf55SWPpUMAipjidE2zVoDw2Q2oYkWj75xtsaBU96SC-cOVmCHAITirVM59ktLr5KeOrj7wHtDwCzRxsyfN4aEg31Uf7L_aNve6ZaK3C-/s320/20220409_204433.jpg" width="240" /></a></div><span style="font-size: 17px;"><br /></span><p></p><p><span style="font-size: 17px;"><br /></span></p>Sara Koshyhttp://www.blogger.com/profile/12323105273077010533noreply@blogger.com0tag:blogger.com,1999:blog-631088436075781689.post-23606412539543562912022-03-01T14:42:00.009+05:302022-03-01T17:05:53.837+05:30Mediterranean medley at Bayroot<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjmj5HSA8dD09fiDdfGXEDTEoOxdoKciAxxcTuIzKnbbAXIybslvok3LlK0-fsJLFkZoYPUTSLA6_zLlYQ3R3CAgUb2ZJOULFWaUG91GD75s5PvKkPbgTT4e6SAyUSFOgBsfg6oNo5Do6jeU1V6DnamEcntemupGOXaSJcZ89-uoRqARghKwoWX0hgG=s1350" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjmj5HSA8dD09fiDdfGXEDTEoOxdoKciAxxcTuIzKnbbAXIybslvok3LlK0-fsJLFkZoYPUTSLA6_zLlYQ3R3CAgUb2ZJOULFWaUG91GD75s5PvKkPbgTT4e6SAyUSFOgBsfg6oNo5Do6jeU1V6DnamEcntemupGOXaSJcZ89-uoRqARghKwoWX0hgG=s320" width="256" /></a></div><br />The problem with being tech challenged is that when something stops working, one doesn't know how to proceed. Used to working on the desktop, one fine day the hard drive crashed and with it, my blogging life too. All my photos, files, class notes, everything vanished into thin air. The ignominy was to listen to the husband's and son's "we told you so" (nope, didn't back up any of my files). </div><div><br /></div><div>After moping all through the pandemic and subsequent lockdowns, I finally decided to befriend my phone. Clumsy fingers ensure that every post gets redone at least 6 times but hey, at least the job gets done. For example, this is the 4th time I'm drafting this one.</div><div><br /></div><div>Green Meadows Resort is truly a hidden gem. Good mid eastern food is almost impossible to get in Chennai and then Bayroot comes along and proves otherwise. </div><div><br /></div><div>Only my second visit there and I'm so taken up with the place, the food and the service. </div><div><br /></div><div>This time around, the long, leisurely lunch was in the company of two lovely ladies. The eclectic menu offers not just middle eastern food but also Italian, Japanese, Asian, Thai and Indian - did I miss anything 🤔</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhJqe3D0bavd7Yxc_Y4u9g74_jsQK_6s-QXAKfIOnDiVQXqDHvA9FGiSfTxuSWQCBGp8-qUfl4u9eOMOF7Q3FZPS7_B9drwYy_v1btZH0oZxTOuUUYV8uub-N3x9HXPGBBk92iDi1w-9LdswNZ0MxxU7c5kgo3oqwllyYWvSaA_fG9dNJbFJFK5l7mi=s1350" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhJqe3D0bavd7Yxc_Y4u9g74_jsQK_6s-QXAKfIOnDiVQXqDHvA9FGiSfTxuSWQCBGp8-qUfl4u9eOMOF7Q3FZPS7_B9drwYy_v1btZH0oZxTOuUUYV8uub-N3x9HXPGBBk92iDi1w-9LdswNZ0MxxU7c5kgo3oqwllyYWvSaA_fG9dNJbFJFK5l7mi=s320" width="256" /></a></div><div><br /></div><div>Honey chilli lotus root was crunchy (nothing worse than soggy lotus root) and the medley of flavours was delish</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiZn2qla9yTZ6a1GTHLuQDAdcxLR8GZZQuNnltGJqLhrqQD8R_M9DbaiZBSpSX7M8hR9cZD9VMOpM2PkyVQOjxJYknM5Rvh0ZwLHexhiRpDLYxyvRrk5CyZc9bu2ZJnupnQk7R9tFRK4ax_bPHhU4KAScktWtCPj0KFHyAR29rjpEJKCZPy0lmU6ysV=s1350" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiZn2qla9yTZ6a1GTHLuQDAdcxLR8GZZQuNnltGJqLhrqQD8R_M9DbaiZBSpSX7M8hR9cZD9VMOpM2PkyVQOjxJYknM5Rvh0ZwLHexhiRpDLYxyvRrk5CyZc9bu2ZJnupnQk7R9tFRK4ax_bPHhU4KAScktWtCPj0KFHyAR29rjpEJKCZPy0lmU6ysV=s320" width="256" /></a></div><div><br /></div><div>Khatafi prawn with walnut paste was impressive. Rice vermicelli was used to wrap the prawns and the end result was all kinds of delectable. Though the prawns were large, they were succulent to the last bite.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiz9-RARlYISG5-ZORzYGNF2uD7dW2v2b_8ZD6DKV9dBWg3yQwqiLIuAeVwhrDEwlbi17GL2yQJeEwzFRNgmTQSvnZgyQX8xlS4HehR4eXTHzRynVo5IaNnhhryIIYHVmFKBYs7OcrFgKWrr6LJA1xdWCzdkV6uUGep4OSDwtzg3DVOLzYCQfepG0rZ=s4000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiz9-RARlYISG5-ZORzYGNF2uD7dW2v2b_8ZD6DKV9dBWg3yQwqiLIuAeVwhrDEwlbi17GL2yQJeEwzFRNgmTQSvnZgyQX8xlS4HehR4eXTHzRynVo5IaNnhhryIIYHVmFKBYs7OcrFgKWrr6LJA1xdWCzdkV6uUGep4OSDwtzg3DVOLzYCQfepG0rZ=s320" width="240" /></a></div><div><br /></div><div>Vegetable moussaka, surrounded by a pool of tahini sauce, was simply epic. Lighter than the usual bechamel, this was a brilliant combination that had us scraping our plates clean.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjRMoMbzuNs1-572f4LdPxTRCQp9OUzxiUcCmf7O1G9tcYQ324VgARLHDIVa24QK6JLNrejqfxEh5uU9HniJb7WDJFl_E8lm1JaHc0YyD4snU_10-wpXJQ7hKvmuiwEZy6TvpWk3nlAk_B_jyqG0rRRvpg9KoR3gnRdcwBID4bJ8g159FYcxwaTDlZ9=s1350" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjRMoMbzuNs1-572f4LdPxTRCQp9OUzxiUcCmf7O1G9tcYQ324VgARLHDIVa24QK6JLNrejqfxEh5uU9HniJb7WDJFl_E8lm1JaHc0YyD4snU_10-wpXJQ7hKvmuiwEZy6TvpWk3nlAk_B_jyqG0rRRvpg9KoR3gnRdcwBID4bJ8g159FYcxwaTDlZ9=w256-h320" width="256" /></a></div><div><br /></div><div>If you like duck, just order the duck confit with creamy polenta and jus. The portion of duck was pretty large but so beautifully done that it practically fell off the bone. The creamy polenta was the perfect accompaniment. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiFjzwCRvYil7xU1IHk5yKJF43bFZtFPZaPh1g2gol61loz6efkm-2Ny0W7YCOTVXR7SUTjQiqz4Oc7t3Xp5Bac8joIJfzyc7kNv-qtWsCTAiqwuc9_0IzTayNMoP5qu4aFlp09IsVpCJaLObsHP4pgTuVVlV16twcDZZ7CKJK58Tq-mz2OJy5W3ZiX=s1350" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiFjzwCRvYil7xU1IHk5yKJF43bFZtFPZaPh1g2gol61loz6efkm-2Ny0W7YCOTVXR7SUTjQiqz4Oc7t3Xp5Bac8joIJfzyc7kNv-qtWsCTAiqwuc9_0IzTayNMoP5qu4aFlp09IsVpCJaLObsHP4pgTuVVlV16twcDZZ7CKJK58Tq-mz2OJy5W3ZiX=s320" width="256" /></a></div><div><br /></div><div>After a meal like this, dessert was going to be an indulgence so we shared a biscoff cheesecake. Served upside down, the moreish cheesecake came with a scoop of ice cream. Like I said, it was an indulgence. </div><div><br /></div><div>Our meal for 3, along with mocktails, worked out to about 1000/ per head. Which is fine, considering the quality of the food and top notch service. </div><div><br /></div><div>Bayroot is at Green Meadows Resort </div><div>4, 364 Anna Salai Road, </div><div>Palavakkam,</div><div>Chennai 600041.</div><br />Sara Koshyhttp://www.blogger.com/profile/12323105273077010533noreply@blogger.com0tag:blogger.com,1999:blog-631088436075781689.post-73521183117578925692021-04-11T21:38:00.002+05:302021-05-07T16:19:59.768+05:30Stuffed eggs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvIh5H3pDA3FpdpHmiED0KQbtVEztHl2NYmpnI51ZAcm3xnFhyphenhyphengiLJ5qRJVGyNbHFklEwbppGL9JltUbiJJEmz78nVEcmrbOtCkxFo6uLdX1TJue1jX2h-zJySzsPycdW2rVwUq3rwhdA/s1686/20210411_144424.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1686" data-original-width="1655" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvIh5H3pDA3FpdpHmiED0KQbtVEztHl2NYmpnI51ZAcm3xnFhyphenhyphengiLJ5qRJVGyNbHFklEwbppGL9JltUbiJJEmz78nVEcmrbOtCkxFo6uLdX1TJue1jX2h-zJySzsPycdW2rVwUq3rwhdA/w628-h640/20210411_144424.jpg" width="628" /></a></div><p>During the lockdown last year, we were gifted some duck eggs. While I do like to eat eggs, I'm rather finicky about how I like them cooked - well done to the point of springy. And they shouldn't have that eggy smell. Well, that's just me; for the men in the house, the runnier the better!! Duck eggs have a strong flavour and smell rather fishy so that ruled out the usual egg curry. </p><p>Eons ago, I used to watch my mum make stuffed eggs. I do remember even helping her make them and so, with no recipe in hand but a vague memory of how it was done, I set out to make my version of stuffed eggs. Today, on the 9th birthday of Baketales, I decided to share with you all the recipe and especially because they turned out so good.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidYr8mH5lzOxr-1HLomX3chPq-GpKgOor_hxhPIkBIoYpONBO6EiU8IyILI2oQe2sDhnYgywBwfp5VrO-v-9GsdHNBO1-Qmw1hTB3T_Q8t60XBwSphQmz9B4wk-zaQN822A2nHf-_9a4A/s2048/20210411_142311.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1555" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidYr8mH5lzOxr-1HLomX3chPq-GpKgOor_hxhPIkBIoYpONBO6EiU8IyILI2oQe2sDhnYgywBwfp5VrO-v-9GsdHNBO1-Qmw1hTB3T_Q8t60XBwSphQmz9B4wk-zaQN822A2nHf-_9a4A/w304-h400/20210411_142311.jpg" width="304" /></a></div><p>The first step is to hard boil the eggs. In case you're wondering how to do that, put the eggs into a large pot with enough water to cover them. Bring the water to a boil while gently stirring the eggs around. This step is mandatory as it ensures the yolks remain centered. As the water comes to a boil, reduce the heat till the water is barely simmering. You can stop stirring the eggs at this point. Allow the eggs to cook for 10 minutes. At the end of the cooking time, remove the pot from the heat, drain the water and rinse the eggs a few times in cold water. When they are cool, shell the eggs and slice them lengthwise using a bit of sewing thread. Remove the yolks carefully, keep the whites intact and keep aside.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBX71GSTqAU_4VvML6Lpd0u8X_a7kcfXIVVttaBcTHqHE5uT30ZrwB4xPajkD4Els9eqq7KksnI4VZn16vw6EukSvtcBgZocncN8fg_gzCuZBzOjeTSa8peT5S49YopLnsifphtR2GPkQ/s2048/20210411_142218.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1495" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBX71GSTqAU_4VvML6Lpd0u8X_a7kcfXIVVttaBcTHqHE5uT30ZrwB4xPajkD4Els9eqq7KksnI4VZn16vw6EukSvtcBgZocncN8fg_gzCuZBzOjeTSa8peT5S49YopLnsifphtR2GPkQ/w293-h400/20210411_142218.jpg" width="293" /></a></div><p>Chop the onions, green chillies, ginger and garlic finely. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWEqFo0mXRDoPCHPfvX227XaR0wwopUhdude84vogzYiPdqsgbLEAtfOxjG9uORtsdXtXinZDitktyDeXs0B10MZDP7o-i3NOLto10cH-qthofAAOpC3bheVXc_W3o9TZ4F7InzsbwRC4/s2048/20210411_142407.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWEqFo0mXRDoPCHPfvX227XaR0wwopUhdude84vogzYiPdqsgbLEAtfOxjG9uORtsdXtXinZDitktyDeXs0B10MZDP7o-i3NOLto10cH-qthofAAOpC3bheVXc_W3o9TZ4F7InzsbwRC4/w400-h225/20210411_142407.jpg" width="400" /></a></div><p>Heat a little oil in a frying pan, sauté the chopped ingredients and a sprig of curry leaves till golden brown. Grate in the egg yolks, remove from heat and mix well. Add salt to taste. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivgaePsFTCaAUA1egD6e3nZ99Kzf18FSIX6dvsZRke0oSmRoRZOTIO-BRcSNeax4zVEaPXQDh0kKTxqKsavcsmXLYIrs5bhcWg5yFnJAucsLrw4oOdK1V80QbcxoyDW_N-1IOBu46tNyU/s2048/20210411_211332.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivgaePsFTCaAUA1egD6e3nZ99Kzf18FSIX6dvsZRke0oSmRoRZOTIO-BRcSNeax4zVEaPXQDh0kKTxqKsavcsmXLYIrs5bhcWg5yFnJAucsLrw4oOdK1V80QbcxoyDW_N-1IOBu46tNyU/w400-h225/20210411_211332.jpg" width="400" /></a></div><p>When the mix has cooled down, divide into 12 and use it to fill the cavity of each egg white. Beat up the white of 1 egg, coat each filled "egg" and deep fry till just golden. That's it. </p><p>You can make this recipe with chicken eggs too. It tastes just as good.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhabEfYu5eIp6Z57y7uxv7c8bi2NCBbnyrOFuBjHfTeh4jAVQItDDqX8TNIm4MBhyh9DuvO_hBWmsxOAhKRvq8O7_csbbiHgbaKh6T9OBWKnqgo-6Lq7vNEeDSDNWE4J3ROIJjfBUOSagw/s1686/20210411_144424.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1686" data-original-width="1655" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhabEfYu5eIp6Z57y7uxv7c8bi2NCBbnyrOFuBjHfTeh4jAVQItDDqX8TNIm4MBhyh9DuvO_hBWmsxOAhKRvq8O7_csbbiHgbaKh6T9OBWKnqgo-6Lq7vNEeDSDNWE4J3ROIJjfBUOSagw/w393-h400/20210411_144424.jpg" width="393" /></a></div><p><b>Stuffed eggs (makes 12)</b></p><p><b>Ingredients</b></p><p>6 duck (or chicken) eggs, boiled and shelled. Slice them into halves and carefully remove the yolks. </p><p>2 big onions, diced fine</p><p>1" piece ginger, diced fine</p><p>6 cloves garlic, crushed and minced fine</p><p>2 -3 green chillies, chopped fine</p><p>1 sprig curry leaves </p><p>2 tbsp chopped coriander leaves</p><p>Salt to taste</p><p>A little vinegar </p><p>Oil</p><p>1 beaten egg white</p><p><b>Method</b></p><p>Heat 2 tbsp oil in a frying pan, sauté diced onions, ginger, garlic, green chillies and curry leaves till just beginning to turn a light brown. </p><p>Remove pan from heat, grate in the yolks. </p><p>Mix it all together with salt to taste, half a teaspoon of vinegar and coriander leaves.</p><p>Cool and divide into 12 portions, discard the curry leaves. </p><p>Shape each portion into a round and fill the cavity of the egg white.</p><p>Heat oil in a pan, dip each stuffed egg into beaten white of egg and put into the hot oil, stuffed side down. </p><p>When they turn golden, turn them around and repeat. </p><p>Scoop out and remove onto paper towels. </p><p>Serve with a tomato dip and enjoy stuffed eggs as an appetiser.</p>Sara Koshyhttp://www.blogger.com/profile/12323105273077010533noreply@blogger.com0tag:blogger.com,1999:blog-631088436075781689.post-35407305862334767742020-06-06T21:52:00.001+05:302020-06-07T00:11:34.378+05:30Dastarkhwan-e-Awadh by Holiday Inn Chennai<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN5wbJrLK5kU0APSa_Bxf9LH9PZMagierAdCkK7oaFBB2rc7xEYgfMq8cUs1RQ4RT0B9nCkeqrMrxVKjSGb-u2NJG49jNIYEt4f2SX8OeO_wl_O3EXNG96m1QkYSYds9luUON7q7fORGM/s1600/20200604_144706.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1530" data-original-width="1600" height="612" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN5wbJrLK5kU0APSa_Bxf9LH9PZMagierAdCkK7oaFBB2rc7xEYgfMq8cUs1RQ4RT0B9nCkeqrMrxVKjSGb-u2NJG49jNIYEt4f2SX8OeO_wl_O3EXNG96m1QkYSYds9luUON7q7fORGM/s640/20200604_144706.jpg" width="640" /></a><br />
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I took a trip to Lucknow for an Awadhi meal.<br />
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No, no, I didn't sneak past state borders nor did I break the quarantine imposed in Chennai. In fact, I didn't even step out of my house.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy7YNH_JIxlypT_gHCFPt81NBOgHmXXouG6qNrKsTfut2WVs7OSem8tY__-wFXvO-hI-eoiugJO1wKeG1cG7U4YjS4_r7W392rIZ1yUiUW0tPsSWduopSxhFtEXagZxt8GW4gr3nsmYrc/s1600/IMG-20200603-WA0014.jpg" imageanchor="1" style="text-align: center;"><img border="0" data-original-height="1080" data-original-width="631" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy7YNH_JIxlypT_gHCFPt81NBOgHmXXouG6qNrKsTfut2WVs7OSem8tY__-wFXvO-hI-eoiugJO1wKeG1cG7U4YjS4_r7W392rIZ1yUiUW0tPsSWduopSxhFtEXagZxt8GW4gr3nsmYrc/s640/IMG-20200603-WA0014.jpg" width="372" /></a></div>
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Fine, let me rephrase that. What I had was Dastarkhwan-e-Awadh, an Awadh food festival. It came from the kitchens of Holiday Inn Chennai, a labour of love by Chef Asif Iqbal and his team. It's a festival with a difference where the food was delivered fresh to my home.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZUl8MYDWRJENfPUd4E54tN68j3MQ5mvjvGwZQsDdUEWKgYyKkNDvzuqpoBRSaVZG0D2NqjA37qjK1oajJUPyhT49Zp6JRHFQhLJR-t96X50etUtRwq5VckWAirz2r8ykWjOS77COfymk/s1600/IMG-20200603-WA0015.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1028" data-original-width="731" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZUl8MYDWRJENfPUd4E54tN68j3MQ5mvjvGwZQsDdUEWKgYyKkNDvzuqpoBRSaVZG0D2NqjA37qjK1oajJUPyhT49Zp6JRHFQhLJR-t96X50etUtRwq5VckWAirz2r8ykWjOS77COfymk/s400/IMG-20200603-WA0015.jpg" width="283" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Asif</td></tr>
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Adhering to the hygienic and no contact delivery norms, the food was brought by an associate of the hotel and left outside my front door.<br />
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Everything was neatly packed in disposable containers. I opened them to take photographs before transferring the contents into my own platters, in the process, it filled my home with such tantalising aromas.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE2Vm397k-eOMicmqrCU0woQcb9eM86KaX4Pp9pdcnOBsGqSEIGVYdMlsoDdG7Q3V7Hda-DseytDOy2yn_LtzqOGWPTL5TiH3_SSXtJrDg9gPECYh_L1sWa52r895tAOP8Vv_h6GqUPmM/s1600/20200604_144720.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1009" data-original-width="1600" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE2Vm397k-eOMicmqrCU0woQcb9eM86KaX4Pp9pdcnOBsGqSEIGVYdMlsoDdG7Q3V7Hda-DseytDOy2yn_LtzqOGWPTL5TiH3_SSXtJrDg9gPECYh_L1sWa52r895tAOP8Vv_h6GqUPmM/s640/20200604_144720.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Murgh tikka Zeenat</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRgSLIDELdv22gB7OsorckrbjJ1XeeN_3OoujorLcHqUvYVvG6bZ4SF5vDqC_8mfjRIkTSreTwfZfFn-hmNMA2LHyHWf8U4IHMIwBdePu2FPXChNsSbBFE0oY_CfpIehuvw8buDCfuZz4/s1600/20200604_144857.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1061" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRgSLIDELdv22gB7OsorckrbjJ1XeeN_3OoujorLcHqUvYVvG6bZ4SF5vDqC_8mfjRIkTSreTwfZfFn-hmNMA2LHyHWf8U4IHMIwBdePu2FPXChNsSbBFE0oY_CfpIehuvw8buDCfuZz4/s640/20200604_144857.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh fresh salad</td></tr>
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So much care had been taken even in arranging the food in foil containers. Finely sliced onions and peppers, a green chilly and half a lime shared space with super tender <b>murgh tikka Zeenat</b>. The mint chutney was perfect. There was even a green salad, the fresh and vibrant colours of the cucumber and carrot batons, salad leaves and tomato wedges and neatly sliced onions were so inviting.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFYjyMeB053w9JuT3g18-DN7BzEX19fZUg_i7i3B4ElLiaWxCO5vEBC6YrXFf467t1SN_mm0CFVeM8RYKctvlOaZ25MHwhyphenhyphenfCMSlLqgVfvd874TSbwOVZMkXb8BB3Sb6sXXRZsbG1aBm0/s1600/20200604_144751.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1168" data-original-width="1600" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFYjyMeB053w9JuT3g18-DN7BzEX19fZUg_i7i3B4ElLiaWxCO5vEBC6YrXFf467t1SN_mm0CFVeM8RYKctvlOaZ25MHwhyphenhyphenfCMSlLqgVfvd874TSbwOVZMkXb8BB3Sb6sXXRZsbG1aBm0/s640/20200604_144751.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nawabi kumbh ki galouti</td></tr>
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<b>Nawabi kumbh ki galouti</b> was stand out. The dark kebab practically melted in the mouth, leaving behind its earthy, umami flavour. The saffron bread that encased it was soft and tender, almost like a thinly rolled piece of pastry.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb8xjsAmvAv2JO3wVmK6ndoIvxaoTECacT1btHs3dCbjs_-l-EggFtswdmbHsl9hjzKhSXRpGxRrI2_Ta9R58ThhyHHBKMHRYupjefhiPI7_xRr749iWwyyKtS-u3NSuUsd23CXkISLSg/s1600/20200604_144850.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1086" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb8xjsAmvAv2JO3wVmK6ndoIvxaoTECacT1btHs3dCbjs_-l-EggFtswdmbHsl9hjzKhSXRpGxRrI2_Ta9R58ThhyHHBKMHRYupjefhiPI7_xRr749iWwyyKtS-u3NSuUsd23CXkISLSg/s640/20200604_144850.jpg" width="434" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dal sultani breado; shahi paneer; roomali rotis</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGIPsV94ThuFZ0shZvKaAiHHFBQ9TsGo4UsIfnVN4HrqM4NVNBuzurmQM23A0PzuAx64zMmllvdvdEK5JUPlqSxqGDyPwoWDA-pL_p6OhcuBIEk-ZA2-9BU_SmO188cY60tbhUu0UjiPo/s1600/20200604_144934.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1446" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGIPsV94ThuFZ0shZvKaAiHHFBQ9TsGo4UsIfnVN4HrqM4NVNBuzurmQM23A0PzuAx64zMmllvdvdEK5JUPlqSxqGDyPwoWDA-pL_p6OhcuBIEk-ZA2-9BU_SmO188cY60tbhUu0UjiPo/s400/20200604_144934.jpg" width="361" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lagan ka murgh</td></tr>
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<span style="text-align: left;">Awadhi</span><b style="text-align: left;"> </b><span style="text-align: left;">cuisine is known for its rich yet subtle flavours. The predominant spices seems to be cardamom and saffron and both were noticeable but added with a delicate hand. </span><b style="text-align: left;">Shahi paneer</b><span style="text-align: left;"> had triangular pieces of paneer in a gravy that was thick yet smooth. </span><b style="text-align: left;">Dal Sultani breado, </b><span style="text-align: left;">with its mellow flavours, indicated a long and slow cooking process that resulted in lentils that were creamy yet full of texture. </span><b style="text-align: left;">Lagan ka murgh, </b><span style="text-align: left;">slow cooked chicken in a thick red gravy, was perfect with </span><span style="text-align: left;">both </span><b style="text-align: left;">nawaratan pulao</b><span style="text-align: left;"> and soft </span><b style="text-align: left;">roomali rotis</b><span style="text-align: left;">. While the colour was a tantalising red, the spice level was moderate. Portions are very generous.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZd82oUlSJ4UqBT_TobJiiibPwvyXhJkY_yRKoSs9nEUPOyEBp5N9R7h8DTuK7D-xZzvCn6bwsX5X_3VHWJGkixNII48XUtBVwOo-wvy33j_CS0umKQBTLMqL9txsdxbwA8VUTzgAAh8/s1600/20200604_144902.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1444" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZd82oUlSJ4UqBT_TobJiiibPwvyXhJkY_yRKoSs9nEUPOyEBp5N9R7h8DTuK7D-xZzvCn6bwsX5X_3VHWJGkixNII48XUtBVwOo-wvy33j_CS0umKQBTLMqL9txsdxbwA8VUTzgAAh8/s640/20200604_144902.jpg" width="576" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Perfect nawaratan pulao garnished with sultanas, caramelised onions & diced apple</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Zaffrani phirni</td></tr>
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Our dessert was <b>zaffrani phirni.</b> It had the perfect creamy texture and wasn't too sweet either and it was cold. Slivers of almonds and saffron strands added texture and contrast to the smooth rice paste.<br />
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Pour yourself a glass of wine, put on some mellifluous Indian classical music and savour the delights of the royal flavours of Awadh in the comfort of your home.<br />
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Dastarkhwan-e-Awadh is happening now at Holiday Inn Chennai and the full course set menu is priced at 999/ per head, inclusive of taxes and delivery.<br />
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Orders can be placed by calling 044 66046604/ 7550111044 or 7824880968<br />
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Sara Koshyhttp://www.blogger.com/profile/12323105273077010533noreply@blogger.com0tag:blogger.com,1999:blog-631088436075781689.post-356713569117099732020-04-11T00:31:00.002+05:302020-04-11T00:31:35.252+05:30Broccoli cheddar cheese soup<div dir="ltr" style="text-align: left;" trbidi="on">
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These days, my most favoured piece of kitchen equipment is the immersion blender. Cooking during a lockdown is indeed challenging for <strike>whomever is in charge of the cooking</strike> me so we have soup for dinner most nights because a) it's light and b) I need only warm it just before we sit down for dinner. So yes - I do make it whilst I'm cooking lunch and chill it till dinnertime. Of course, it's not really soup weather these days but who cares when it's a matter of convenience.<br />
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It's April and at this time of the year, I'm usually busy rummaging through recipe books to find an apt recipe to celebrate the blog's birthday. Yes, we're 8 years old today.<br />
However, this year, with the lockdown in place, I wanted to make something that was simple and which didn't need too many shmancy ingredients. What would be simpler than a soup?<br />
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I usually start by sautéing some onion, making a roux and then throwing in a few veggies along with stock, milk or water. Once the veggies are cooked, the immersion blender does its job and that's it.<br />
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So a broccoli and cheddar cheese soup was on my mind for some time and as luck would have it, the day before the lockdown, I got the husband to pick up a broccoli for me. Of course the man finds the biggest one possible and brings it home. Looks like he had broccoli cheddar soup on his mind too so no complaints.<br />
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I followed my usual soup formula using broccoli florets, chopped onions and garlic, a carrot, some chicken stock, a little milk and lots of water. At dinnertime, after the soup was warmed, some grated cheddar cheese was stirred through. My my...excellent <i>potage</i>! And you don't really need anything to serve it with. It's pretty filling on its own.<br />
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<b>Broccoli cheddar cheese soup</b></div>
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<b>Ingredients</b><br />
1 small onion, diced<br />
4 cloves garlic, chopped<br />
1 stalk celery, diced (optional)<br />
500 gm cleaned broccoli florets, include the stalk too<br />
1 large carrot, peeled and chopped<br />
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2 tbsps butter<br />
2 tbsps oil<br />
3 tbsps plain flour (whole wheat is also fine)<br />
1 cup stock - chicken or veg<br />
1 cup milk<br />
1 cup water<br />
Salt and pepper to season<br />
100 gm cheddar cheese, grated<br />
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<b>Method</b><br />
Heat butter and oil in a large pan.<br />
Sauté the diced onions and when light golden, add in the garlic and celery.<br />
Stir in the flour and when it no longer smells raw, pour in the stock, milk and water.<br />
When it starts to boil, add in broccoli florets and carrots.<br />
Turn down the heat and cook it for about 15 -20 minutes with the lid off until the veggies become tender.<br />
Adjust seasoning, add lots of pepper if you like more spice.<br />
Remove the pot from the heat and when it cools a little, put your immersion blender to work and blend the mix. <br />
It's nice if the soup is not over-processed, a few chunks here and there give it more body.<br />
Warm the soup before serving, stir the cheese through and check seasoning once more.<br />
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Don't boil the soup after adding the cheese - it might curdle.<br />
If you like the soup hotter, sauté a couple of green chillies along with the onions.<br />
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Stay safe y'all. </div>
Sara Koshyhttp://www.blogger.com/profile/12323105273077010533noreply@blogger.com0tag:blogger.com,1999:blog-631088436075781689.post-62566278431127546482020-03-22T00:10:00.001+05:302021-04-12T09:38:28.417+05:30A Welcome Hotel breakfast<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>*This food trip was done a few weeks ago, before the lockdowns and shutdowns due to COVID 19 happened.</i><br />
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Like a lot of folks, I love me a good South Indian breakfast. But unlike a lot of folks, the opportunity to have one never seems to come around. Good friend Guddu Anand has posted plenty of times about his trips across town to Welcome Hotel at Purusaiwalkam for a breakfast fit for a king. He'd talk about the softest idlis that swam in a pool of sambar that the restaurant was well known for. And the vadas, pongal, chutney...sigh... In all my years of living in Chennai, I never thought of going there even though for a time, I used to work in that area. Even friends used to rave about that sambar and all I could do was to put it on my bucket list and hope of making it there some day. In this lifetime.<br />
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And that day came just a few weeks ago when food writer Ameeta Agnihotri brought up the topic. Of course, yours truly was very interested in the plan and Gudduji was only too willing to drive us all the way there on a Sunday morning. The catch was that we had to be at the restaurant by 7 am as Gudduji warned us that not just parking but even seats would be hard to find if we were even a little late. Well, what's an hour - or two - of lost sleep on a Sunday morning for a chance to scratch something off a bucket list?? Sacrifices have to be made sometimes. Maybe he took pity on us because late in the night, I got a message from him to say that I was to meet them at Guindy at 7.25 am!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsMeqOtO7rmVdhWCsbM-Kc1ELvEMbi3NtXzWcsLWNo1NGssDVV0muGJKDHm1OqU2K8ZyAUWTwkc4c5QMFhxeDODPh4wGVKsZby-916zWv08C34ctp6BLU1oi1rjr_19uqH35bOqtU0_2E/s1600/20200308_075950.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="968" data-original-width="1600" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsMeqOtO7rmVdhWCsbM-Kc1ELvEMbi3NtXzWcsLWNo1NGssDVV0muGJKDHm1OqU2K8ZyAUWTwkc4c5QMFhxeDODPh4wGVKsZby-916zWv08C34ctp6BLU1oi1rjr_19uqH35bOqtU0_2E/s640/20200308_075950.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Welcome to Welcome Hotel</td></tr>
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Luck was definitely on our side because not only did he find a nice parking spot but we even found a table at 8 am. It is a typical South Indian restaurant with functional 4 seater tables, old fashioned chairs and packed with hungry customers. A busboy cleaned our steel topped table while servers brought out idlis and dosas from a cavernous kitchen. <br />
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<tr><td class="tr-caption" style="text-align: center;">Idli & sambar </td></tr>
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Plates of idlis were placed in front of us, along with a small container of coconut chutney. The server seemed to know we were going to take a video so he paused a moment dramatically before pouring the sambar over. There are 2 soft idlis to a plate and they are fairly large. Cut into one and you can see that it is not the ultra-fluffy one, rather one made from a coarsely ground batter which allows all that sambar to soak in. The sambar is thin, not too spicy, just a little sweetish and so delicious.<br />
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Next was the plate of vada with its crisp outer crust and soft inside. The sambar, once again was poured all over and was the perfect accompaniment. So good.<br />
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<tr><td class="tr-caption" style="text-align: center;">Dosa with more sambar, vadacurry & coconut chutney</td></tr>
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My crisp, plain dosa came with more sambar, a coconut chutney and vadacurry which was a novelty for me. Lentil flour is mixed with water and seasoning, shaped into dumplings and either fried or steamed. The dumplings are then broken and added to a spicy onion-tomato gravy that gives it the typical coarse texture.<br />
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<tr><td class="tr-caption" style="text-align: center;">Pongal & vada with accompaniments</td></tr>
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And then, there was the quintessential South Indian breakfast combo comprising pongal and vada with more sambar, vadacurry and the freshest, unadulterated coconut chutney. The pongal had lots of halved cashews in it and with every mouthful, you could smell the delightful flavour of ghee. Such a delicious way to start the morning but of course, by this time, we were pretty full and could only nibble at it.<br />
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<tr><td class="tr-caption" style="text-align: center;">The perfect glass of coffee</td></tr>
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Guddu told us that the payasam is mouthwatering but we decided to finish with coffee. I usually skip coffee because in a lot of places, it is too milky but Welcome Hotel's coffee is something else. It has the perfect ratio of decoction to milk to sugar and is served at the perfect temperature. In no time, I was looking into the bottom of an empty glass.<br />
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On our way out, we met owner, Venkata Ramana Upadya. Started by his father in 1978, the restaurant is well known for the consistent taste of its food. In the 42 years of its existence, they have had a series of 4 head chefs who have been reponsible for maintaining this taste. The sambar and chutnies are made three to four times a day, which accounts for its freshness anytime you taste it. As for the sambar, it is made according to a secret Manglorean family recipe but cooked by Tamilian chefs. Simply amazing, isn't it?<br />
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Welcome Hotel is at No. 241, Purasawalkam High Road, Purasaiwakkam, Chennai 600007.<br />
The breakfast service starts at 6 am.<br />
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Sara Koshyhttp://www.blogger.com/profile/12323105273077010533noreply@blogger.com2tag:blogger.com,1999:blog-631088436075781689.post-28647983953133416142020-01-27T11:11:00.001+05:302020-01-28T15:50:04.219+05:30Gourmet Passport @ East Coast at Madras Square<div dir="ltr" style="text-align: left;" trbidi="on">
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East Coast at Madras Square was the setting of a very different kind of dinner hosted by Ameeta Agnihotri, Brand Host of #GourmetPassportExperiences. At the restaurant, our group assembled in a private dining area for an evening of low calorie cocktails to be followed by a healthy dinner.<br />
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<tr><td class="tr-caption" style="text-align: center;">The menu</td></tr>
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When I saw the menu, my first instinct was to turn tail and run because the promised "healthy dinner" was going to be completely vegan. Thankfully, curiosity got the better of me so I stayed put :)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ3fjmX1AX_lbIDyV8WUlrFUPPAj2UJJyVmfCLbE799fVdTVQ7F3s4WixvAWMJ0Y1KNVIehyphenhyphenF9L-r-b602eJT1DQmY8X9SLXDcZn-JiUm77a1zSxJnE-HRkqSBdijgRSAdeOxydb5jNNQ/s1600/20200124_191316.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1168" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ3fjmX1AX_lbIDyV8WUlrFUPPAj2UJJyVmfCLbE799fVdTVQ7F3s4WixvAWMJ0Y1KNVIehyphenhyphenF9L-r-b602eJT1DQmY8X9SLXDcZn-JiUm77a1zSxJnE-HRkqSBdijgRSAdeOxydb5jNNQ/s640/20200124_191316.jpg" width="466" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ameeta and Chandni from Gourmet Passport</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitl_l42DPoiQExQRiq9Fl1wyVkLx8Uc7bJ8eCl39qk_n1CXW9lLlymIaPaSTDJkGHpcZsiCPIb2arDdIf8F9bvg73xq86h76EhnkCn0BoKfRSuS5F4O4GgB3d1w4OcjRea70P2AiOV-7Y/s1600/20200124_191802.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1411" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitl_l42DPoiQExQRiq9Fl1wyVkLx8Uc7bJ8eCl39qk_n1CXW9lLlymIaPaSTDJkGHpcZsiCPIb2arDdIf8F9bvg73xq86h76EhnkCn0BoKfRSuS5F4O4GgB3d1w4OcjRea70P2AiOV-7Y/s640/20200124_191802.jpg" width="564" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Deepali of Aakaariya</td></tr>
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Chandni Anzar of Gourmet Passport introduced some of us to the salient points of the program. Deepali of Aakaariya then took over to talk about the importance of being environment friendly not only in the way we live but also in our food choices. She told us how she had put together the meal we were going to be served. The focus of the evening was on healthy eating and what better than a complete vegan meal to put that point across.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDYraZMhCFLwZd1AQ1escCKY-t5lyjttVKafHoEQq4GOtcMGSC-9C4vBa7okC0xlqPK_OkT2vIg-knhgeuci3-eECppu59zCVJBFbxOdV3lXiX7z-TRlFREYqKuaxBl6YmjB_ZbdPqPV4/s1600/20200124_193525.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1600" data-original-width="826" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDYraZMhCFLwZd1AQ1escCKY-t5lyjttVKafHoEQq4GOtcMGSC-9C4vBa7okC0xlqPK_OkT2vIg-knhgeuci3-eECppu59zCVJBFbxOdV3lXiX7z-TRlFREYqKuaxBl6YmjB_ZbdPqPV4/s400/20200124_193525.jpg" width="206" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A cocktail of strawberry, basil and kombucha</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkiClfpWPhrVMswT_AjtSav4YL_GjMnuTWb6FpeiIH0RBGNOnL9FdPFrbmRnC5W2GNLxsFqMbr-NTVLqkAgLLHDWuEJeT3sK4CgFIKXP482GGHyEgKkWA_d7PETkk25R5TEPwqS4Y_88o/s1600/20200124_205526.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1600" data-original-width="900" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkiClfpWPhrVMswT_AjtSav4YL_GjMnuTWb6FpeiIH0RBGNOnL9FdPFrbmRnC5W2GNLxsFqMbr-NTVLqkAgLLHDWuEJeT3sK4CgFIKXP482GGHyEgKkWA_d7PETkk25R5TEPwqS4Y_88o/s400/20200124_205526.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Penicillin</td></tr>
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We had a selection of 5 cocktails to choose from. All of them were fruit based and sweetened with, not sugar, but honey or even stevia. The strawberry basil kombucha cocktail with a base of vodka, was refreshing; kombucha lent tartness and zing to the drink. That it was healthy was definitely a plus point. Pencillin was a very mild version of a whisky sour and minus the froth.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgriMvbMrNWjeRO2bU0hiYS8X2F2Nc5Ib7ozf27jjaIW61tSAgpSXj6-VGCc6tgNnJR_Bn4wOHvcxmOhyphenhyphen8B89P2UXDqpBe23kB0dTreyGl2glHuu7UF3Cv7tE6IkDEwoWf8VUmH_bo94o/s1600/20200124_192308.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="723" data-original-width="1600" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgriMvbMrNWjeRO2bU0hiYS8X2F2Nc5Ib7ozf27jjaIW61tSAgpSXj6-VGCc6tgNnJR_Bn4wOHvcxmOhyphenhyphen8B89P2UXDqpBe23kB0dTreyGl2glHuu7UF3Cv7tE6IkDEwoWf8VUmH_bo94o/s640/20200124_192308.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pita triangles; beetroot dip; babaganoush; smoked pepper dip; vegan cheese & crudités</td></tr>
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The hors d'oeuvre was a platter of pita slices, dips, crudités and what looked like slices of steamed sweet potatoes. The "sweet potatoes" turned out to be smoked vegan cheese made of cashew nuts. The texture was somewhat like very soft tofu though it didn't have the "cheesy" flavour of regular cheese. But it was quite an intriguing experience to eat a cheese made out of a nut.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghNf_ANkki5y6Y4VNNc9Xi_mhYRrso2PinwuM_G723L4R-as91o5cr857WKp78HrMsdHit7wK1EXa5_Q-tTsN4yF4RIiVDSAbmQCIh4U62TsFlAvD5dYXJXEk6QxkVPc3vTqI0OBxluOk/s1600/20200124_193955.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="983" data-original-width="1600" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghNf_ANkki5y6Y4VNNc9Xi_mhYRrso2PinwuM_G723L4R-as91o5cr857WKp78HrMsdHit7wK1EXa5_Q-tTsN4yF4RIiVDSAbmQCIh4U62TsFlAvD5dYXJXEk6QxkVPc3vTqI0OBxluOk/s640/20200124_193955.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegan summer rolls</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT3o15gXxbrm7ozu6PKyA4SGO2KiQC9K8l272CoeXk1q7iUu_7q2yxu5Z6gkTOmLqQs0CKwxFP2PiYLgKew07jmLUEtezS-2P_KWYosgbNYO_1HJ3t6PZ_NC9z93pueFavVdbS59KSuG4/s1600/20200124_195214.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1293" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT3o15gXxbrm7ozu6PKyA4SGO2KiQC9K8l272CoeXk1q7iUu_7q2yxu5Z6gkTOmLqQs0CKwxFP2PiYLgKew07jmLUEtezS-2P_KWYosgbNYO_1HJ3t6PZ_NC9z93pueFavVdbS59KSuG4/s640/20200124_195214.jpg" width="516" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zucchini noodles</td></tr>
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The second course was zucchini noodles with pesto sauce. Served warm, the noodles had lots of bite and strips of sun dried tomato provided welcome tang.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyMtkd8K06TRqwI-uJkgK5gwgvUFz59M-QrS-XIDb4JP2I_ndMGuQd-_W9Qf_pXxx-roooCUFh0cVpAkEg9wm-tlpto3nbiZ6I-H56UC5xsiX5XKRBhA-728Or9H5tthX9l6Tt9Mo5cKc/s1600/20200124_204717.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="975" data-original-width="1600" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyMtkd8K06TRqwI-uJkgK5gwgvUFz59M-QrS-XIDb4JP2I_ndMGuQd-_W9Qf_pXxx-roooCUFh0cVpAkEg9wm-tlpto3nbiZ6I-H56UC5xsiX5XKRBhA-728Or9H5tthX9l6Tt9Mo5cKc/s640/20200124_204717.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Main course 1: Quinoa risotto with mashed beans; chilli pineapple; mashed peas & grilled mushroom </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwx7S4G11Kr2poLI1n0Es0S-EPpFI7bSIyxOdmmpu_qff20knR7ydUnPtIqJ8L4R9DQuI62G4-04SKX4fjr1LOFWmQXv4Vsj15WQQAeW4xy8HJphj5JEtb5DfSJLkol6SAMcuJfNjA5Q/s1600/20200124_204935.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1132" data-original-width="1600" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwx7S4G11Kr2poLI1n0Es0S-EPpFI7bSIyxOdmmpu_qff20knR7ydUnPtIqJ8L4R9DQuI62G4-04SKX4fjr1LOFWmQXv4Vsj15WQQAeW4xy8HJphj5JEtb5DfSJLkol6SAMcuJfNjA5Q/s640/20200124_204935.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Main course 2: Herbed red rice; vegan cheese sauce; spiced tofu; grilled veggies & sautéed spinach</td></tr>
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For the main course, the choice was between quinoa risotto and herbed red rice. The vegan cheese sauce served with the rice was outstanding. It had the flavour and creaminess of a regular cheese sauce and what was remarkable was that it had been made with a vegetable - the humble cauliflower, in this case.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-zAKj8_pfOJ8qa5CaybLHLnkxaOKFngp5zzc7DgstXjYNBw0YLMBTBbMImCu83rVPjqCT-U7ADj8YCnyupMX8-64PGB7K-Lmhm9x20zXaejbInFNKPyv85mraAbdC2KL993U-d64TYk/s1600/20200124_214319.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: auto; margin-right: auto; text-align: center; white-space: normal;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-zAKj8_pfOJ8qa5CaybLHLnkxaOKFngp5zzc7DgstXjYNBw0YLMBTBbMImCu83rVPjqCT-U7ADj8YCnyupMX8-64PGB7K-Lmhm9x20zXaejbInFNKPyv85mraAbdC2KL993U-d64TYk/s640/20200124_214319.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Date snickers bars</td></tr>
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<span style="font-family: inherit;">A marriage of dates and chocolate, called date snickers bites, was the dessert of the day. The little treats kept disappearing into our mouths almost as soon as the platters were laid on the table. The other interesting dessert was the sweet potato mousse. Smooth, velvety and chocolaty.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmwiDs0TWqZKRVqILSWbWH_OYXFrucNEJhvNoCZZFPXMBTgp_weAgz_A2ZQswqydf5t0JHINIo991qWl8z3tcv6dtsA8APFMRbRs3UfwyYCUCFitAh7yC8pIPwZ08kmjCtIYjLlBxMRjs/s1600/20200124_214542.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1029" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmwiDs0TWqZKRVqILSWbWH_OYXFrucNEJhvNoCZZFPXMBTgp_weAgz_A2ZQswqydf5t0JHINIo991qWl8z3tcv6dtsA8APFMRbRs3UfwyYCUCFitAh7yC8pIPwZ08kmjCtIYjLlBxMRjs/s320/20200124_214542.jpg" width="205" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">More desserts - oatmeal jar</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWEASkIeKGJseJ8xR-25-SUzlncHQC2Zqw3o-bjQM1WCMo1VvDsTAJOyqbtsayCiacUVP0ywu3q6Trh-ufG2-aP1i9wAL_2gRL3f2rCrBlx4-FHEbPmigTar0DG6roqn4eHTcrC4w70go/s1600/20200124_214736.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1352" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWEASkIeKGJseJ8xR-25-SUzlncHQC2Zqw3o-bjQM1WCMo1VvDsTAJOyqbtsayCiacUVP0ywu3q6Trh-ufG2-aP1i9wAL_2gRL3f2rCrBlx4-FHEbPmigTar0DG6roqn4eHTcrC4w70go/s400/20200124_214736.jpg" width="337" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet potato mousse</td></tr>
</tbody></table>
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<span style="font-family: inherit;">Prithvi, the young man whose family runs the restaurant, was a gracious venue host. We marvelled at the perfectly appointed dining area and the series of black and white prints that hung on the walls. At the end of the evening, he pointed to the "roof" of the restaurant and lo and behold, it retracted, leaving us gaping at the night sky. What a spectacular end to the evening.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirkj3zRkjjGeU0bLEAL0Rt1V2X026j9DM5iBlVIWgELreijuL0Vt7hXQCM7_m7HIc6b-wnGNLxJ1F8sFiTG5Dw7mXYAYP-f7sCCPZJHY_ctoXYE4lId_xgby7tKpFnc9q05chrrxWqSL8/s1600/20200124_222517.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirkj3zRkjjGeU0bLEAL0Rt1V2X026j9DM5iBlVIWgELreijuL0Vt7hXQCM7_m7HIc6b-wnGNLxJ1F8sFiTG5Dw7mXYAYP-f7sCCPZJHY_ctoXYE4lId_xgby7tKpFnc9q05chrrxWqSL8/s640/20200124_222517.jpg" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sitting under the stars</td></tr>
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Sara Koshyhttp://www.blogger.com/profile/12323105273077010533noreply@blogger.com2tag:blogger.com,1999:blog-631088436075781689.post-89353089233073679592020-01-24T12:40:00.001+05:302021-04-22T18:47:00.833+05:30Il Grande Pranzo revisited<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBM3zNnFL9kTLNu9Y9gmsOexMcljLI2nqC3iFZiay3NtRB42Nh1ei8NhyphenhyphenJsZ9gnQCgRa5i9q1B5rfmWJCr4gp7SVD5FaAfj8NauSO0N5aEbZkdwNmrb8Ax7XI-pZi-E90fTgskSI-ppbg/s1600/IMG-20200118-WA0012.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="793" data-original-width="643" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBM3zNnFL9kTLNu9Y9gmsOexMcljLI2nqC3iFZiay3NtRB42Nh1ei8NhyphenhyphenJsZ9gnQCgRa5i9q1B5rfmWJCr4gp7SVD5FaAfj8NauSO0N5aEbZkdwNmrb8Ax7XI-pZi-E90fTgskSI-ppbg/s640/IMG-20200118-WA0012.jpg" width="518" /></a></div>
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It's about 3 years since I went for the wildly popular Italian-style Saturday brunch at Focaccia at Hyatt Regency Chennai and have seen that it's gotten so much better. The cheese and salad counters are still there, also the one with cold cuts, hot appetisers and the bake and roast section. What's different is that it's now about quality rather than quantity.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoil4OAVZ_fyY2j9R0JhE74OgxgSmGbMZ79AiGmTdagnnjGyY_C3Tmd9WzVIrlvwSoBTJ5BOK1vad4K3yeiA4hKB1CDq1DizWVT_gCzhSQUrWZKl5kIuTCVgyOjQO1smBQjQe3krd2qTY/s1600/20200118_133025.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoil4OAVZ_fyY2j9R0JhE74OgxgSmGbMZ79AiGmTdagnnjGyY_C3Tmd9WzVIrlvwSoBTJ5BOK1vad4K3yeiA4hKB1CDq1DizWVT_gCzhSQUrWZKl5kIuTCVgyOjQO1smBQjQe3krd2qTY/s640/20200118_133025.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red rice salad</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgn1sMbRyg-zTEakEIB3P8CYNfDWzoEIU0Dvp_SPlZOCpD4DbKHhAounIDgZVWptV5RpjwKAxy7xaqoB1wgc2Uruwf5_RxwL6nKkhW3R0GVnsHaswvD3PJE4TRccOqhQWcm3S2aJTP4Ow/s1600/20200118_170138.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1338" data-original-width="1600" height="534" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgn1sMbRyg-zTEakEIB3P8CYNfDWzoEIU0Dvp_SPlZOCpD4DbKHhAounIDgZVWptV5RpjwKAxy7xaqoB1wgc2Uruwf5_RxwL6nKkhW3R0GVnsHaswvD3PJE4TRccOqhQWcm3S2aJTP4Ow/s640/20200118_170138.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spinach and ricotta cake</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzEpYVlKXXbG9eF0l38kWjCSo4SsKbxzLtAeGjioIjPHSRMKl0SSGY2y-0-1H-i_mnriFFqtivsR3kCtxWzv9Dlbl6yi29yRJ9RHt45BTZ7ufEmHvXZoDIZCHKEAHQqN2qNaJTCaferSs/s1600/20200118_133341.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1254" data-original-width="1600" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzEpYVlKXXbG9eF0l38kWjCSo4SsKbxzLtAeGjioIjPHSRMKl0SSGY2y-0-1H-i_mnriFFqtivsR3kCtxWzv9Dlbl6yi29yRJ9RHt45BTZ7ufEmHvXZoDIZCHKEAHQqN2qNaJTCaferSs/s640/20200118_133341.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheeses</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUiXlcx0OR61UwRXQm5u40VUQGdur33TB0IjMK0rbUD1oYDLIENTDn-p6CNa299O6YFcCjYr45F7s2EIvpFTbzZ1A3fPhM1-bAfXz8a4ruJre6mW3cieRqsIY_9VPLfNWONTvf4a3Hmbo/s1600/20200118_133302.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1354" data-original-width="1600" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUiXlcx0OR61UwRXQm5u40VUQGdur33TB0IjMK0rbUD1oYDLIENTDn-p6CNa299O6YFcCjYr45F7s2EIvpFTbzZ1A3fPhM1-bAfXz8a4ruJre6mW3cieRqsIY_9VPLfNWONTvf4a3Hmbo/s640/20200118_133302.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frittata</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhCeKAwSBuBplCGkSIu9Tp2CyhsRTR-krqOmzHxQinUyEP4_6zXGHbISv13_kreKEvoOW-5VSkwl_RDSAgZCfl-vZVYHJ2gAOPnjnT4WKTzUfY3U7nYQauL1RVafYrgb48Yq09NWEJHZo/s1600/20200118_133315.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhCeKAwSBuBplCGkSIu9Tp2CyhsRTR-krqOmzHxQinUyEP4_6zXGHbISv13_kreKEvoOW-5VSkwl_RDSAgZCfl-vZVYHJ2gAOPnjnT4WKTzUfY3U7nYQauL1RVafYrgb48Yq09NWEJHZo/s640/20200118_133315.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Leek & prawn quiche</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZH-K8yDpVX92KrQzeqAFFL6IkpXoNgBuT6qVHEmIRXN1J8p0ciXXhAbfl8OqDXy-R-1Mlm4nYAHCkHXHuPom65LeCrewT9Vzmkkt4NOpQCMyX9fAnA7Yn7vaoPN3wTn3MIuC9qebG4Ws/s1600/20200118_133435.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1083" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZH-K8yDpVX92KrQzeqAFFL6IkpXoNgBuT6qVHEmIRXN1J8p0ciXXhAbfl8OqDXy-R-1Mlm4nYAHCkHXHuPom65LeCrewT9Vzmkkt4NOpQCMyX9fAnA7Yn7vaoPN3wTn3MIuC9qebG4Ws/s640/20200118_133435.jpg" width="432" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sausages on cabbage</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw4fZZLXhcqJx3ywfzUhq5z-29uXaFy-YKpYbr4YoM0Lxvk0oYk1oJSyirTgGKboeJGI5tkaGwR837TfqlrD5CpF-soqLoyMvzrT6k4QpZMlm1WJBYCkghGVZm6kLzd4szO6ldOJep1U8/s1600/IMG-20200118-WA0007.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="685" data-original-width="768" height="570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw4fZZLXhcqJx3ywfzUhq5z-29uXaFy-YKpYbr4YoM0Lxvk0oYk1oJSyirTgGKboeJGI5tkaGwR837TfqlrD5CpF-soqLoyMvzrT6k4QpZMlm1WJBYCkghGVZm6kLzd4szO6ldOJep1U8/s640/IMG-20200118-WA0007.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All set for the grill</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifsmVp4QGwqw8wAhfWdnDMhzKFVRSEsvUDdHfPrgylBC5Zx-Fkn67LKpNf4WY8322SxeiP1sp3zin19MAuaqyHBQjL439pwF3DyeukMdNIqyeV_NsECFk5Q0pxZUSrQ9utZf7qPxrOnHk/s1600/20200118_133650.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1592" data-original-width="1600" height="636" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifsmVp4QGwqw8wAhfWdnDMhzKFVRSEsvUDdHfPrgylBC5Zx-Fkn67LKpNf4WY8322SxeiP1sp3zin19MAuaqyHBQjL439pwF3DyeukMdNIqyeV_NsECFk5Q0pxZUSrQ9utZf7qPxrOnHk/s640/20200118_133650.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Do stop by at the pasta station</td></tr>
</tbody></table>
<br />
At the salad counter, the salads have got healthier - more fruit and veg based ones with lighter dressings. Quinoa has been given the cold shoulder, at least on the day we went and instead, there was a really nice red rice salad. If you see the spinach and ricotta salted cake, do pick up a couple of those slices -you'll be dreaming about it for days. While you can't really mess with the cheese counter, the cold cut section features just parma and cooked ham, salami and smoked salmon. There's chicken hamburger in a rustic puttanesca sauce, sea bass in a sunshine yellow sauce and yummy pork sausages that Focaccia always manages to source.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiK78YLmJ_Si6tU8B1jB4hyphenhyphen2A8akQh9vdmJzB_35pRD8UEMhP0Fq7w_J_b_Rqb88Vls5GGTYRakFep7nOPdnTo86cGsJyT3msxj30sh4GBzRoAC8F97ppG5pc8E9LN03zIDw1pQVul0fA/s1600/IMG-20200118-WA0005.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="825" data-original-width="768" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiK78YLmJ_Si6tU8B1jB4hyphenhyphen2A8akQh9vdmJzB_35pRD8UEMhP0Fq7w_J_b_Rqb88Vls5GGTYRakFep7nOPdnTo86cGsJyT3msxj30sh4GBzRoAC8F97ppG5pc8E9LN03zIDw1pQVul0fA/s640/IMG-20200118-WA0005.jpg" width="594" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roast pork belly</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdROq06mv9LXWN8LinyjquPJi9fNo-DksEMouEaF6qNbEaf8wwmseTxQfdc7tPcRSE1ysifh1A1yMdvJy3BPbmYjb-Ptily5DgPj2tLtxkSa18vmQBMQQ47hebI4dqvapYIyjsvwnZJOk/s1600/20200118_134726.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1390" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdROq06mv9LXWN8LinyjquPJi9fNo-DksEMouEaF6qNbEaf8wwmseTxQfdc7tPcRSE1ysifh1A1yMdvJy3BPbmYjb-Ptily5DgPj2tLtxkSa18vmQBMQQ47hebI4dqvapYIyjsvwnZJOk/s400/20200118_134726.jpg" width="346" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Asparagus and ricotta stuffed casoncelli</td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgniGO1TOiojBsXe-69wznPsGpfWuX1xcewJtmakW-9Aj2RxrYRNKTeq2Phm_4F0ACBQErS_KJu15VirspBZtfsKFuhon8CvQP7PKagGhL0yZZWZCmoAzQ_vYVzoPdlTDSmxt7PA3fNtmA/s1600/20200118_134713.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1304" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgniGO1TOiojBsXe-69wznPsGpfWuX1xcewJtmakW-9Aj2RxrYRNKTeq2Phm_4F0ACBQErS_KJu15VirspBZtfsKFuhon8CvQP7PKagGhL0yZZWZCmoAzQ_vYVzoPdlTDSmxt7PA3fNtmA/s400/20200118_134713.jpg" width="325" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pizza margherita</td></tr>
</tbody></table>
<br />
The roast of the day was pork belly and the apple sauce served was a fitting companion. Over at the pasta live counter, we chose a plate of asparagus and ricotta casoncelli to share. It is the stuff of dreams and crafted to perfection. The thin crust pizza margherita was so light; even after it got cold, the bread was still soft. Chef Mauro says the secret is in the kneading and using very little yeast.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbSmDZAfS25ofZhP_N941rMc_Z6hc3JgWDNOxIbzapzvJQiKhwpI61_lhyp98jpHC189rvHg9pE60TWn_sGKO6LdqLIutdfNc1WjAyfMgsaCotTBNMK-In9AwyaK_-g_BhQBMlXlIJ494/s1600/20200118_134000.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1600" data-original-width="991" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbSmDZAfS25ofZhP_N941rMc_Z6hc3JgWDNOxIbzapzvJQiKhwpI61_lhyp98jpHC189rvHg9pE60TWn_sGKO6LdqLIutdfNc1WjAyfMgsaCotTBNMK-In9AwyaK_-g_BhQBMlXlIJ494/s400/20200118_134000.jpg" width="247" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mirroring our reaction at the dessert table</td></tr>
</tbody></table>
<br />
The dessert section too has been trimmed of the flab. In the place of shot glass desserts, there are olive oil cakes, choux pastry, a delish rum truffle cake and chocolates of course.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqppQ0IrSAPuDdS2cWaEOADF5gnDCsN9pXWctGKh8jf8iSxBB4N0_y5gXvwPQwdMjGmGLrYPf4_F6FhlQVeMW5LZhmlyy_DWpV5TzN8MKfxQX0zWYwa86UwRJOcqc_QP9TDPN7JmMEroE/s1600/20200118_133814.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1026" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqppQ0IrSAPuDdS2cWaEOADF5gnDCsN9pXWctGKh8jf8iSxBB4N0_y5gXvwPQwdMjGmGLrYPf4_F6FhlQVeMW5LZhmlyy_DWpV5TzN8MKfxQX0zWYwa86UwRJOcqc_QP9TDPN7JmMEroE/s320/20200118_133814.jpg" width="205" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Macs, of course and financiers</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3DXFRWoeZgnaoRofrvMe2IhQYrauVTCJtZiwhuEzcZ-jnwRN8_rGt71pVgVHkpxWRcEEdNPJU7stn7B9RZkh28391Iu4wIFFNPQUY0Wrf7p7jeM-V5PY7YgthVe9w3DeEcb4stHKkohY/s1600/20200118_133822.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1577" data-original-width="1600" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3DXFRWoeZgnaoRofrvMe2IhQYrauVTCJtZiwhuEzcZ-jnwRN8_rGt71pVgVHkpxWRcEEdNPJU7stn7B9RZkh28391Iu4wIFFNPQUY0Wrf7p7jeM-V5PY7YgthVe9w3DeEcb4stHKkohY/s320/20200118_133822.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Passion fruit choux buns</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIuEeG9s4KnZfqR5QDXKOuPoThVXvNqYRgozGzgrWA8wJYr_vbrDcZDCobdAuT7_EA09q7Z01v5PMvDKGsr8HIOzvE7ZvX_Dj6aDkJvO6sqAmRmCNrFFb2M5SZGFNtg53k4AuZz7Lclf0/s1600/20200118_134022.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1216" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIuEeG9s4KnZfqR5QDXKOuPoThVXvNqYRgozGzgrWA8wJYr_vbrDcZDCobdAuT7_EA09q7Z01v5PMvDKGsr8HIOzvE7ZvX_Dj6aDkJvO6sqAmRmCNrFFb2M5SZGFNtg53k4AuZz7Lclf0/s400/20200118_134022.jpg" width="303" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salted caramel tart</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisubwtuAo6daWwjZFlLHN4aHatkrz9bORBe89OWJrle-U8lYuQGo3dqtJS4P8FOPtGv9CGjp81Ao0oMXsjDXW696K6Q4xJFin1Kcbh1ABTKH9cWGP-tSSHOHZNehstvsoDX_nQYcnzMx8/s1600/20200118_151934.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1521" data-original-width="1600" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisubwtuAo6daWwjZFlLHN4aHatkrz9bORBe89OWJrle-U8lYuQGo3dqtJS4P8FOPtGv9CGjp81Ao0oMXsjDXW696K6Q4xJFin1Kcbh1ABTKH9cWGP-tSSHOHZNehstvsoDX_nQYcnzMx8/s320/20200118_151934.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Mauro's irresistible tiramisu</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRxop1Fa80h1NKiO1rqdo8Bd3wYbiTikiMJls5nBrPdfy5dIKwIPGNyLKjmL6ntqq_n9sZBH5mLYIo4jqumeCQEvm-7nHnscXB-0cqTFr69ehEcQl5KGuwheHTQ6Urq6DdJkvq9DOvdUQ/s1600/IMG-20200118-WA0013.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1024" data-original-width="768" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRxop1Fa80h1NKiO1rqdo8Bd3wYbiTikiMJls5nBrPdfy5dIKwIPGNyLKjmL6ntqq_n9sZBH5mLYIo4jqumeCQEvm-7nHnscXB-0cqTFr69ehEcQl5KGuwheHTQ6Urq6DdJkvq9DOvdUQ/s640/IMG-20200118-WA0013.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">More tiramisu</td></tr>
</tbody></table>
<br />
What takes centre-stage is Chef Mauro's tiramisu. If you have wondered where in the city you get the best one, make no mistake - it's at Focaccia.<br />
<br />
Il Grande Pranzo is priced at 2250/ (includes taxes) with alcohol; the non alcoholic version is priced at 1850/.<br />
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Sara Koshyhttp://www.blogger.com/profile/12323105273077010533noreply@blogger.com0tag:blogger.com,1999:blog-631088436075781689.post-908672700855308382019-11-15T00:10:00.001+05:302019-11-15T00:11:42.633+05:30Flavours of Coorg at Food Exchange<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic1O7wOxEmTZMXTHKeR6admVyNqUKs3TG5iGPyCR-MfKTDqWiQ4OMbNVqnNuDFsAtQ4BGwGJ0vy0cldmdYruR4-YdsVBC3wzHBepyX8klXcQeBxJQfQJF2obeZxykPaO7QB6u0SpCSGiI/s1600/20191111_211814.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1056" data-original-width="1600" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic1O7wOxEmTZMXTHKeR6admVyNqUKs3TG5iGPyCR-MfKTDqWiQ4OMbNVqnNuDFsAtQ4BGwGJ0vy0cldmdYruR4-YdsVBC3wzHBepyX8klXcQeBxJQfQJF2obeZxykPaO7QB6u0SpCSGiI/s640/20191111_211814.jpg" width="640" /></a><br />
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The Kodavas are a people who live off the land. Rice is their staple food, their curries are made with seasonal produce; coconut and pepper are used extensively in their dishes. At one time, they even used to hunt wild game for meat. Even before gluten-free became a fad, that was their diet. <br />
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<tr><td class="tr-caption" style="text-align: center;">The chefs</td></tr>
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The week long Coorg Food Festival, curated by food expert and home chef, Smitha Kuttayya and Chef Gopi at Novotel Chennai Chamiers Road bears testament to this. Under the cloches, the <i>kumbala</i> (pumpkin) and <i>kommu</i> (mushroom) curries glisten. Oyster mushrooms have been used to make the <i>kommu</i> curry; they have a chewy texture and give the gravy substance. There's also <i>thoppu palya</i>, a dry spinach preparation.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Kadambuttu</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Akki roti</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7gXMchEXGCgw3HkLY7GoeOiTYJm9vWtlkNTTjDTHGSJ7CS-YJJ_oA97gyw-sySYp4GtkSVKSXtJHZzsuz8huOcnjL-TMI4Pxxv90dhTdWzFuUHStVW67nBXQ3wTdot8JLCcbclCXleq0/s1600/20191111_192738.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1011" data-original-width="1600" height="404" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7gXMchEXGCgw3HkLY7GoeOiTYJm9vWtlkNTTjDTHGSJ7CS-YJJ_oA97gyw-sySYp4GtkSVKSXtJHZzsuz8huOcnjL-TMI4Pxxv90dhTdWzFuUHStVW67nBXQ3wTdot8JLCcbclCXleq0/s640/20191111_192738.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Kumbala</i> curry</td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Kommu</i> curry</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtPXH9Kp5YWAduMdHHe5PtHwXRFTXuuN36LWEqGGBpqxAgJfA_udnD4dzQYnhA4ZfYPSgCQ7-B3IT9tbizpPBN8J7Cxa4ughutf9qAvw0__BFbL2mUbJkPoUD7Z2daBZy_qUbq2okpyuo/s1600/20191111_192846.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1083" data-original-width="1600" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtPXH9Kp5YWAduMdHHe5PtHwXRFTXuuN36LWEqGGBpqxAgJfA_udnD4dzQYnhA4ZfYPSgCQ7-B3IT9tbizpPBN8J7Cxa4ughutf9qAvw0__BFbL2mUbJkPoUD7Z2daBZy_qUbq2okpyuo/s640/20191111_192846.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Koli nallamalu</i> fry</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq6gj51fXd4uKZtwcIz0MyvdGxE8ZfsgfUkXgU_egztJkIg_HGEVnGIs3lbOfE081O4nrv_RPg7BLeQHtUlJu3fij0D76SZtjiH1NGPg3CAJ9mnNzRyxSJ-1cy7Wekk_cFwGTHW-9EssU/s1600/20191111_193122.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq6gj51fXd4uKZtwcIz0MyvdGxE8ZfsgfUkXgU_egztJkIg_HGEVnGIs3lbOfE081O4nrv_RPg7BLeQHtUlJu3fij0D76SZtjiH1NGPg3CAJ9mnNzRyxSJ-1cy7Wekk_cFwGTHW-9EssU/s640/20191111_193122.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Koli</i> curry</td></tr>
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To celebrate pepper which grows abundantly in the region, there's <i>koli nallamalu </i>(chicken pepper fry). It's not an overdose of pepper, rather a gentle warmth and the tell-tale dark colour to announce its presence. It's a dry dish and goes perfectly well with the thin<i> akki roti </i>or<i> </i>the rice dishes. The <i>koli</i> curry has ground coconut to thicken the gravy; ground cumin adds to the earthy fragrance. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV7ehpn-z3ZxhMMeiefiotQW1zISuJ5iCbF5a8qtjGp6L4uMolmKb9wreFVBAusNN00dPJ4D3v1MH1IeWTcal2YGkaTT6wsSimjzDlRV2B1-kS8pUnIYV7FV0HfQ_xjNk-efSbZ_d4bIw/s1600/20191111_195627.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1019" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV7ehpn-z3ZxhMMeiefiotQW1zISuJ5iCbF5a8qtjGp6L4uMolmKb9wreFVBAusNN00dPJ4D3v1MH1IeWTcal2YGkaTT6wsSimjzDlRV2B1-kS8pUnIYV7FV0HfQ_xjNk-efSbZ_d4bIw/s640/20191111_195627.jpg" width="406" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Coorg yerchi pulao; nei kool</i></td></tr>
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<i>Nei kool</i> - ghee rice - has a wonderful fragrance. The rice is small grained and aromatic. <i>Yerchi pulao </i>is the Kodava version of biryani, chunks of mutton are cooked along with rice. It's a tad oily but the mild flavours allow it to be paired with any of the gravies.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNBcfoPiD9_XcGvjmEd-9D5ixTBDsnahHAjveaVjPaTIabe_-YDAjFLu4ScvyjfmMNdqLkYoL8rWVY9d4vwt4eVay7j9SmTaBWYVwRvJ-MjZNofPCaIT-S-0xLTKIx2tVKbAR_yvl-fM0/s1600/20191111_193155.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1435" data-original-width="1600" height="572" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNBcfoPiD9_XcGvjmEd-9D5ixTBDsnahHAjveaVjPaTIabe_-YDAjFLu4ScvyjfmMNdqLkYoL8rWVY9d4vwt4eVay7j9SmTaBWYVwRvJ-MjZNofPCaIT-S-0xLTKIx2tVKbAR_yvl-fM0/s640/20191111_193155.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Pandi</i> curry</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTuixWOuMQdP7RdyZBSlkWLbkpn8lH-HDj7a5Psc8UeVMEfPTEqIVw2jyU-Nfdx4opM-j0Gy3bueVNvOHt5zSnPL8vYCk0Z5UI-sNy5GbCLC7jNgeBboTHhcwM-lNBbataHQwDSdrwP8E/s1600/20191111_193222.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1254" data-original-width="1600" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTuixWOuMQdP7RdyZBSlkWLbkpn8lH-HDj7a5Psc8UeVMEfPTEqIVw2jyU-Nfdx4opM-j0Gy3bueVNvOHt5zSnPL8vYCk0Z5UI-sNy5GbCLC7jNgeBboTHhcwM-lNBbataHQwDSdrwP8E/s640/20191111_193222.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pandi roast</td></tr>
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If there's one dish in Kodava cuisine which has superstar status, it is Coorg <i>pandi</i> curry. At one time, it was made with the meat of wild boar which they were allowed to hunt. Smitha uses chunks of meat with fat. Spices are toasted till dark, ground to a paste and added to partially cooked meat. What gives it that special colour, taste and tanginess is <i>kachumpulli, </i>a kind of black vinegar made from a fruit. Making <i>kachumpulli</i> is a painstaking process but no Coorg kitchen will even be without a couple of bottles of this. This dish pairs well with just about all the breads and especially with <i>sannas</i>. There's also<i> pandi</i> roast, a dry version with no fat but equally tasty.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitLX5LCfc1pmtPqqDw8EySqtIK2emh-4b0EEcplfzTYeaJBwm_xPzZFiz9SjO04dSprsIW53FAaBfFFa4B2kP5QMCxmWLSykvdXJla5kxjYrN0hL7yyXC0KrZwA7WbdNM9mUkmz8YPgrg/s1600/20191111_193526.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1360" data-original-width="1600" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitLX5LCfc1pmtPqqDw8EySqtIK2emh-4b0EEcplfzTYeaJBwm_xPzZFiz9SjO04dSprsIW53FAaBfFFa4B2kP5QMCxmWLSykvdXJla5kxjYrN0hL7yyXC0KrZwA7WbdNM9mUkmz8YPgrg/s640/20191111_193526.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Neer dosa </i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Nool puttu</i> with chicken curry</td></tr>
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<i>Neer dosa</i>, a thin crepe, is also made with rice. It's light and pairs well with each of the gravies. The <i>nool puttu</i> maker is an interesting contraption. The <i>puttu</i> is a little different from <i>idiyappam</i> - here, the rice paste is cooked before being pressed out. No further cooking is required.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikIP_ncA-gmsGE_Jo7JsLRlDJTPZdUA0-EveJPQVvfqNQSUoPowFPAlWzXxRj_w7gF41Y50Puu_1GxRfM9-dd5wDG6Bnk4kpnT0pkxnASCI95i3dm2EKva6bKuYHQQjtRWFfH4Btl7vVs/s1600/20191111_193941.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1083" data-original-width="1600" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikIP_ncA-gmsGE_Jo7JsLRlDJTPZdUA0-EveJPQVvfqNQSUoPowFPAlWzXxRj_w7gF41Y50Puu_1GxRfM9-dd5wDG6Bnk4kpnT0pkxnASCI95i3dm2EKva6bKuYHQQjtRWFfH4Btl7vVs/s640/20191111_193941.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sardines are marinated in a little <i>kachampulli</i> before being fried </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Coconut chutney; jaggery water; ginger relish</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtzErfekx3lG5aIlFtQDDPhKZuKTGPk3Ylg8nemjQmJx5F8SPdSN7izDnWTuYypxwLb3xw4CFWzXSVBbdMqUNonAVv9_IDgYogYhQ61z8IKLhlOBmN-kHPJkyDp2oON_YWC8slNI_ai-A/s1600/20191111_193334.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"></a><br />
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Do look out for these little pots. <i>Balla neer</i> or jaggery water is fabulous with both <i>neer dosa </i>and <i>nool puttu</i>. To add another dimension, taste it with a tiny dab of the <i>inji pajji</i> which is like a ginger relish. Your taste buds will sing in delight!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic1O7wOxEmTZMXTHKeR6admVyNqUKs3TG5iGPyCR-MfKTDqWiQ4OMbNVqnNuDFsAtQ4BGwGJ0vy0cldmdYruR4-YdsVBC3wzHBepyX8klXcQeBxJQfQJF2obeZxykPaO7QB6u0SpCSGiI/s1600/20191111_211814.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1056" data-original-width="1600" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic1O7wOxEmTZMXTHKeR6admVyNqUKs3TG5iGPyCR-MfKTDqWiQ4OMbNVqnNuDFsAtQ4BGwGJ0vy0cldmdYruR4-YdsVBC3wzHBepyX8klXcQeBxJQfQJF2obeZxykPaO7QB6u0SpCSGiI/s640/20191111_211814.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Desserts - <i>akki payasa; khas khas payasa; kuvale puttu</i></td></tr>
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The food at the festival is delicious, homely and a good representation of what comes out of a Kodava kitchen. It's on till November 18th at Food Exchange and only for dinner and priced at 1400/++<br />
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<i>*This was an invited review </i><br />
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Sara Koshyhttp://www.blogger.com/profile/12323105273077010533noreply@blogger.com0tag:blogger.com,1999:blog-631088436075781689.post-67565331394862188242019-11-12T23:49:00.002+05:302019-11-13T16:57:35.541+05:30South Indian flavours at Aadhirai<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0O4TNXv5BcC01uiX_y_mJ2-qCN9wBq9tEzsYzkPzPBXwr4LGTQpO6T3KFux1IEGdvM4IjLcfNiWllKfgeUqfSNEiF14xYEK0QzW0gvYfagHRPgDrj7ijiPeCEFE6-PMpKVKI9pKQSdpI/s1600/20191107_213012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="759" data-original-width="1600" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0O4TNXv5BcC01uiX_y_mJ2-qCN9wBq9tEzsYzkPzPBXwr4LGTQpO6T3KFux1IEGdvM4IjLcfNiWllKfgeUqfSNEiF14xYEK0QzW0gvYfagHRPgDrj7ijiPeCEFE6-PMpKVKI9pKQSdpI/s640/20191107_213012.jpg" width="640" /></a><br />
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At Aadhirai, anything that is served in a glass is worth relishing. The panagam granita is fabulous, the karupatti coconut even more so and the rosemilk is to die for. Even the desserts are served in cutting chai glasses.<br />
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The restaurant is housed in a beautifully preserved 80 year old building at Nungambakkam. And since it was once a residence, the seating area is spread over a couple of rooms on the ground floor and there's more on the 1st floor including one called the Buddha Room that has a beautiful mural. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT_f9MUHyRfuh2RVsXyT_zGVM3yiheoJ3WGxiHxaEQampqhE_uBtwxkLRr4l5sOmYIgDqRuyDVJYx0SkqQtwzRWD74J5GnNKkvfNlBpRrV_t-bdciarIPHKXMTNWSMLAQJZA2Ckly7oCM/s1600/BeFunky+Collage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="742" data-original-width="1600" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT_f9MUHyRfuh2RVsXyT_zGVM3yiheoJ3WGxiHxaEQampqhE_uBtwxkLRr4l5sOmYIgDqRuyDVJYx0SkqQtwzRWD74J5GnNKkvfNlBpRrV_t-bdciarIPHKXMTNWSMLAQJZA2Ckly7oCM/s640/BeFunky+Collage.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A beautiful brass knocker; old fashioned room layout; a painted window; the mural</td></tr>
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Red oxide floors, slatted windows and old fashioned but beautifully polished teak furniture give the space a rustic feel. At one time, this property was known as Mango Tree, (there is majestic mango tree that stands tall in the compound) but ever since The Mad Chef aka Kaushik Shankar took over as chef consultant, Aadhirai has positioned itself as an authentic South Indian restaurant with a few twists thrown in, just for fun!<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Dagamukti</i>; <i>panagam</i> granita; <i>karupetti </i>coconut milkshake; rose milk</td></tr>
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It would be a shame if you asked for plain drinking water because they have <i>dagamukti </i>and jeera water (served warm) and cucumber water. These flavoured waters help with digestion and have a host of other benefits. My <i>dagamukti</i>, made with <i>pathi mukam, nannari </i>and vetiver was the colour of a golden sunset. The panagam granita, laden with jaggery and dry ginger was absolutely sensational. Coconut milk and palm sugar is a standard pairing in many Asian desserts but the karupetti coconut milkshake was something else. Why was the rosemilk special? Because the humble beetroot was used for colouring it and no, there was absolutely no taste of the beet. What it did have instead was cubes of pink agar agar, a natural coolant. <br />
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<tr><td class="tr-caption" style="text-align: center;">Chef Kaushik</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtux5GlgFibXbkPs5As4Nyc2H0sW0qNDOI0W6TRkox_ELxSlOm2318oDXpslU7oNuZJT59a-MH1I1cqdOh8Q2lc9M6dXj9arEAVs2OamLCf89DQ_S89XfGALBmX-3WW2P4Mjc3NtbQMoU/s1600/20191107_200557.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtux5GlgFibXbkPs5As4Nyc2H0sW0qNDOI0W6TRkox_ELxSlOm2318oDXpslU7oNuZJT59a-MH1I1cqdOh8Q2lc9M6dXj9arEAVs2OamLCf89DQ_S89XfGALBmX-3WW2P4Mjc3NtbQMoU/s640/20191107_200557.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Vadams</i> & tomato <i>thokku</i>; garlic dip; <i>mirapakaya pachadi; avakai</i> mayo with bits of mango pickle</td></tr>
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Playing the perfect host, The Mad Chef and the service crew explained the details of each dish as it was served. The complimentary starter of <i>vadams</i> came with 4 dips. We kept asking for refills of the tomato <i>thokku</i> and garlic dip because they were perfect with every one of the starters, especially the loaded yam nachos which came with its own topping.<br />
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<tr><td class="tr-caption" style="text-align: center;">Loaded yam nachos</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy8ILanZ9sD2l2HxxQ1gTeZd8pMekKmonMCbDwFOPLTkLfVQeyxpFwyE57W33CjGRGAl9HajBjKR0lKKNZhqG5pV9IdM1HdvEf5RxA8IK2Z-PqvKNV3iDviYj68HDeFM5W94NdE58J3Os/s1600/20191107_204639.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="997" data-original-width="1600" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy8ILanZ9sD2l2HxxQ1gTeZd8pMekKmonMCbDwFOPLTkLfVQeyxpFwyE57W33CjGRGAl9HajBjKR0lKKNZhqG5pV9IdM1HdvEf5RxA8IK2Z-PqvKNV3iDviYj68HDeFM5W94NdE58J3Os/s640/20191107_204639.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">English<i> kai kari vepudu</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZzWnZ7V_XCYVGKT1ZlyTqLd4q5EdwVoeA_vaGvCPQBY15sStbS1EmZqXlPtaFzrXKcdx71_3bZF3dBzonjHTFUoBsCsyd8cvIOBl-8mHzWWg6QLrQ1m4aWCt1bP-cY4Og_ZyUQoY9Uz0/s1600/20191107_205124.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1076" data-original-width="1600" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZzWnZ7V_XCYVGKT1ZlyTqLd4q5EdwVoeA_vaGvCPQBY15sStbS1EmZqXlPtaFzrXKcdx71_3bZF3dBzonjHTFUoBsCsyd8cvIOBl-8mHzWWg6QLrQ1m4aWCt1bP-cY4Og_ZyUQoY9Uz0/s640/20191107_205124.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cauliflower 2019</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizSZQ_r5SMZFR4rEkil9rtzNBNFuzTHb7n_CThQvs3D2tCZeilsVuBSXXM5CpM8Oe5FI6pxYmBHibMbimHvjKGTOlCbpnk3Y_Q6NxtZ7gMQ26ThP-dmivwpTDFASh0jbGhKgjmH_mkams/s1600/20191107_204639%25281%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1085" data-original-width="1600" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizSZQ_r5SMZFR4rEkil9rtzNBNFuzTHb7n_CThQvs3D2tCZeilsVuBSXXM5CpM8Oe5FI6pxYmBHibMbimHvjKGTOlCbpnk3Y_Q6NxtZ7gMQ26ThP-dmivwpTDFASh0jbGhKgjmH_mkams/s640/20191107_204639%25281%2529.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Karuvepilli paneer</i></td></tr>
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After batter frying the English veggies, they were dusted with Andhra paruppu podi, coating them in a carpet of spicy lentil powders. The vegetables had been cooked soft so there was no crunch to them. Cauliflower 2019 is a deep fried version and thankfully without the lurid orange colour and tossed in onion and garlic butter. Karuvepillai paneer, quite the star of the evening, was cottage cheese fingers finished off in curry leaf powder. The flavour of ghee was aromatic and satiating.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Mirapakaya kodi</i></td></tr>
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It's interesting how ghee tones down the spiciness of green chilli paste (<i>mirapakaya</i>). Lavishly coated on the chunks of chicken, we didn't even break into a sweat. The chicken is on the bone that adds to the flavour and is a little messy to eat. At this point, we were told to ditch the cutlery and eat with our fingers.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMcoljKB5YVTYB-Ty-jOn_xuvs39naO7T6kIYBj8z0g8D3u0d7r05MWAa2RDyUHhwMAUQGb-ir_pXZ9wn15S-cx2InMnQPLJXIbGobv6BjAm8XEITURptNKK2FlEUfTzOvh3afNdTZ7ms/s1600/20191107_211106.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1392" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMcoljKB5YVTYB-Ty-jOn_xuvs39naO7T6kIYBj8z0g8D3u0d7r05MWAa2RDyUHhwMAUQGb-ir_pXZ9wn15S-cx2InMnQPLJXIbGobv6BjAm8XEITURptNKK2FlEUfTzOvh3afNdTZ7ms/s640/20191107_211106.jpg" width="556" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Madurai mutton<i> chukka</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBP5c-9b2Bd8Q03lENKcyr0Xb7QuMKcT3A_RjfQcY0gX3eakDaV9-8r868szfS7jhwD8uadWPgbHtGNQPO2xZagACU9tcLwQxfMCg_XWwUxeUZcmNDHI5one1-is3n7RolYHsVbCXhS5s/s1600/20191107_211257.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="929" data-original-width="1600" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBP5c-9b2Bd8Q03lENKcyr0Xb7QuMKcT3A_RjfQcY0gX3eakDaV9-8r868szfS7jhwD8uadWPgbHtGNQPO2xZagACU9tcLwQxfMCg_XWwUxeUZcmNDHI5one1-is3n7RolYHsVbCXhS5s/s640/20191107_211257.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kozhi kaal nei roast</td></tr>
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Ghee kept making its appearance. It was there in the Madurai<i> mutton chukka</i> with boneless chunks of meat and is so delicious. The spices had mellowed down in the long, slow cook which also leaves the meat very tender. It was also there in the <i>kozhi kaal nei roast, </i>perhaps the southern version of tangdi kebab, and is equally delish. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0O4TNXv5BcC01uiX_y_mJ2-qCN9wBq9tEzsYzkPzPBXwr4LGTQpO6T3KFux1IEGdvM4IjLcfNiWllKfgeUqfSNEiF14xYEK0QzW0gvYfagHRPgDrj7ijiPeCEFE6-PMpKVKI9pKQSdpI/s1600/20191107_213012.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="759" data-original-width="1600" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0O4TNXv5BcC01uiX_y_mJ2-qCN9wBq9tEzsYzkPzPBXwr4LGTQpO6T3KFux1IEGdvM4IjLcfNiWllKfgeUqfSNEiF14xYEK0QzW0gvYfagHRPgDrj7ijiPeCEFE6-PMpKVKI9pKQSdpI/s640/20191107_213012.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prawn ghee roast</td></tr>
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Prawn ghee roast is a perfect fusion of South Indian style roast prawns served on s<i>heermal</i>. The bread was almost crisp, microgreens not only add to the prettiness but packed a hit of pungency.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOykiHAlUEgyLtarm84FhFrwY5p4eF0akc-Oi-vXrXfww74J4so6AkUh4zBB6xE0BOxibn-yvGkxWVQ-0ZPpgfccfGh4TXHAw6QZX2tr70pqr8IWYMXw5k9h4y-tL6qhUaBs4xIGuQ9Rw/s1600/20191107_214353.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1198" data-original-width="1600" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOykiHAlUEgyLtarm84FhFrwY5p4eF0akc-Oi-vXrXfww74J4so6AkUh4zBB6xE0BOxibn-yvGkxWVQ-0ZPpgfccfGh4TXHAw6QZX2tr70pqr8IWYMXw5k9h4y-tL6qhUaBs4xIGuQ9Rw/s640/20191107_214353.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Puliogarai uppu kari</i></td></tr>
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The combination of tangy <i>puliogarai</i> and the mildly spice <i>uppu kari </i>was nice. What was even nicer was that the meat had thick gravy that coated it which in turn, moistened the rice sufficiently. Here, too, the meat is on the bone.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDAhOxrmZf24jx0DIK7afttAFR4lhWVVL8CxGDyf1HTeqwA0ifVicmktPRbg8_ge449xQMki2oVTkZZXiklEhV37c0wpiIR1H_IM08vhQc0inWPPsdfNqnnZ8Qe5GU2kxCTHpOkNYGOKo/s1600/20191107_220323.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1128" data-original-width="1600" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDAhOxrmZf24jx0DIK7afttAFR4lhWVVL8CxGDyf1HTeqwA0ifVicmktPRbg8_ge449xQMki2oVTkZZXiklEhV37c0wpiIR1H_IM08vhQc0inWPPsdfNqnnZ8Qe5GU2kxCTHpOkNYGOKo/s640/20191107_220323.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From right - pomegranate payasam; <i>kubani ka meetha</i>; salted caramel <i>akkaravadisal</i>; <br />
falooda; <i>karupatti </i>pannacotta; coconut souffle</td></tr>
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Dessert was served in cutting chai glasses which is a smart exercise in portion control. <i>Kubani ka meetha</i> and the falooda were my favourites. Cold and perfectly sweet.<br />
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Aadhirai is at 31, Jambulingam Street, Pushpa Nagar, Nungambakkam.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyVgGDXojEY70-_5Pi14v-sYYvCaODaHOk187S8yMjodJTHgh0WkGtDHF6oOuTyWedrHL5Cbn_GIFVIboeGFWr0QPcPiyqTosjS5TjOt6lvnYCSMUf-hF0ljI42nbN_iKl7PWJITwa2BY/s1600/20191107_221851.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1334" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyVgGDXojEY70-_5Pi14v-sYYvCaODaHOk187S8yMjodJTHgh0WkGtDHF6oOuTyWedrHL5Cbn_GIFVIboeGFWr0QPcPiyqTosjS5TjOt6lvnYCSMUf-hF0ljI42nbN_iKl7PWJITwa2BY/s400/20191107_221851.jpg" width="332" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kamarkattu in a box</td></tr>
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<i>*This was an invited review </i></div>
Sara Koshyhttp://www.blogger.com/profile/12323105273077010533noreply@blogger.com0tag:blogger.com,1999:blog-631088436075781689.post-36939330914536932382019-10-07T15:21:00.000+05:302019-10-07T15:21:19.963+05:30Utsav at Hamsa<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXG9BOi3kr5gsfED4W9PuW-TGAc-MB8RVCRcOddJ1Vr2Spgz6hlAMeK-AXdTKYyOsr3xv-SVxWdXeAni66wRNKlxdjdcPjBMt5lw7w0Mb8wFxpCzE9Xgn4K_Z69yt6xGW_z4oR5UnBnV8/s1600/20191001_195015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="950" data-original-width="1600" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXG9BOi3kr5gsfED4W9PuW-TGAc-MB8RVCRcOddJ1Vr2Spgz6hlAMeK-AXdTKYyOsr3xv-SVxWdXeAni66wRNKlxdjdcPjBMt5lw7w0Mb8wFxpCzE9Xgn4K_Z69yt6xGW_z4oR5UnBnV8/s640/20191001_195015.jpg" width="640" /></a><br />
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Many, many moons ago, during the season of Lent, my dad took us to a vegetarian Chinese restaurant run by Buddhists. There were predictable groans from us kids (!!), a completely vegetarian meal was not something we would have chosen but there was no negotiating with Dad once he decided on something. To cut a long story short, we staggered out of the restaurant after that meal - it was about the best meal that we had ever had. Even now, I remember what I liked about it - each dish was composed of several vegetables, the integrity of each vegetable was maintained and there was a cohesiveness in the whole.<br />
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The charming young lady who invited me to Utsav at Hamsa asked me why I was not too confident of reviewing a <i>vrat</i> meal. The Buddhist meal came to mind, so, on the appointed day, I found myself at the Gandhinagar restaurant.<br />
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<i>Navaratri</i>, or <i>Durga Puja</i>, is an auspicious Hindu festival that celebrates the victory of good over evil. It also marks the approach of winter; people observe a nine day fast to prepare for the change in climate, sattvik food is the norm as it helps to detoxify the body.<br />
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Utsav is Hamsa's way of celebrating Navaratri. It's a time of <i>vrat</i> (fasting) and it tests the cook's ingenuity in coming up with dishes that are vegetarian (of course), and with no onion, ginger or garlic. Sattvik food is naturally grown food and absolutely no processed ingredients are used. Fresh and seasonal ingredients come into play which include millets, water chestnut, both as vegetable and flour, buckwheat, sago and nuts.<br />
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Celebrity chef, Rakesh Raghunathan has curated a menu that incorporates these ingredients. It would be gluten-free, nutritionally balanced, rich in antioxidants and light on the stomach, he promised. The dishes are based on recipes from Maharashtra, UP, Bengal, Jharkhand and Gujarat.<br />
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But first, Hamsa's little filigree bell has to be opened. Inside, there is a little gulab jamun that has become the restaurant's signature amuse-bouche. A traditional Indian meal starts with a sweet.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXG9BOi3kr5gsfED4W9PuW-TGAc-MB8RVCRcOddJ1Vr2Spgz6hlAMeK-AXdTKYyOsr3xv-SVxWdXeAni66wRNKlxdjdcPjBMt5lw7w0Mb8wFxpCzE9Xgn4K_Z69yt6xGW_z4oR5UnBnV8/s1600/20191001_195015.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="950" data-original-width="1600" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXG9BOi3kr5gsfED4W9PuW-TGAc-MB8RVCRcOddJ1Vr2Spgz6hlAMeK-AXdTKYyOsr3xv-SVxWdXeAni66wRNKlxdjdcPjBMt5lw7w0Mb8wFxpCzE9Xgn4K_Z69yt6xGW_z4oR5UnBnV8/s640/20191001_195015.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Sabudhana moongphalli thalipeeth; kuttu aur paneer ki kachori; shakarkandi tuk chaat; singhare aloo tikki</i></td></tr>
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The sago was chewy, the peanuts were... well... nutty. The size of a small pancake, <b>sabudana moongphalli thalipeeth</b> is an interesting combination of textures. Green chilli thecha added a measure of spiciness. <b>Singhare and aloo tikki</b> was a little patty made with water chestnut flour and potato. Both the mint chutney and tomato, date and raisin chutneys were perfect for these little tikkis. The buckwheat pastry crust of <b>kuttu aur paneer ki kachori</b>, was short, crisp and light. Deep fried slices of sweet potato formed the base of <b>Shakarkandi tuk chaat </b>which was then layered with paneer, yogurt and sweet chutney. Chaat masala brought about balance of sweet and savoury.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2sFffoTxDXI6Ekn1inIzcYhLAbmUv38ypHF3aAwGOVXXU60GGTezXqPiE-BRKdzgnd16ccA_X4Q_Q594T-Jnj33KbvFCBk3Hluij3Clm6qsgHk6dNoAHwxvRlibU_R8uavCZx91Tw94U/s1600/20191001_203045.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1104" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2sFffoTxDXI6Ekn1inIzcYhLAbmUv38ypHF3aAwGOVXXU60GGTezXqPiE-BRKdzgnd16ccA_X4Q_Q594T-Jnj33KbvFCBk3Hluij3Clm6qsgHk6dNoAHwxvRlibU_R8uavCZx91Tw94U/s640/20191001_203045.jpg" width="440" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mathura aloo</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjF_2XinaKDQr0FCJ8RrFHV-mlphSe6lmqRuysedoHrKIoP5yl0r6eLVhUUaD5zE4EhrHALM1zUjTpA-rU09jYkFHF_n-WhihOQTsYc45zcVLujq6wSHASVwjZX4oNz56rAdukyqYHyk0/s1600/20191001_202838.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="881" data-original-width="1600" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjF_2XinaKDQr0FCJ8RrFHV-mlphSe6lmqRuysedoHrKIoP5yl0r6eLVhUUaD5zE4EhrHALM1zUjTpA-rU09jYkFHF_n-WhihOQTsYc45zcVLujq6wSHASVwjZX4oNz56rAdukyqYHyk0/s640/20191001_202838.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Paneer shahi gulabi; dahiwale singhare ki subzi; annanas ki subzi</td></tr>
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<b>Mathura aloo, </b>one of the curries in the main course, is a very homely dish; dry mango powder adding a slight tang to the mashed potato gravy. Pineapples help in digestion and <b>annanas ki subzi </b>was my favourite. Cubes of it were cooked in a thick coconut gravy and the tempering was sufficient to not overpower neither the fruit nor the gravy. Sliced water chestnuts rather than whole ones in <b>dahiwale singhare ki sabzi </b>might have worked better in the spiced yoghurt gravy. For a touch of the exotic, there's<b> paneer shahi gulabi</b>. Dried rose petals and almonds had been stuffed into cottage cheese slices and cooked in a cashewnut gravy. What appealed was the crunch of nuts.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRi2ETTzyHxwagdCDgQFWTvtAmAnyWKyutBfaXZvpYJR1SGmdsQuoD9H5Zi81dCp5_X4H7ucll5hE4z_U_VFmYvMOSKKgzjGF5i7OI_d5KUX-8CU4ic-OLRBCqUte8Ddh76k1Pg0nCOww/s1600/20191001_202914.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRi2ETTzyHxwagdCDgQFWTvtAmAnyWKyutBfaXZvpYJR1SGmdsQuoD9H5Zi81dCp5_X4H7ucll5hE4z_U_VFmYvMOSKKgzjGF5i7OI_d5KUX-8CU4ic-OLRBCqUte8Ddh76k1Pg0nCOww/s640/20191001_202914.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Kuttu aloo paratha; singhare & kuttu puri</i></td></tr>
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Both breads were very good. <b>Kuttu aloo paratha,</b> stuffed with mashed potato, was crisp yet soft though the filling was barely perceptible. Dark brown and puffed up beautifully, <b>singhare and kuttu puri</b>, made with a mix of water chestnut and buckwheat flours, were served hot. Being gluten free, it did not have the slight elasticity that wheat-based puris have. It was slightly greasy but was the perfect accompaniment to the gravies.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigBXXB7s8lMcm8yStpvZszlDSZYjhB6vB-zXdSXatB2FFLvowtKNdtThlIfqKP2LjmUpw3HfQlMSalwQNZeR0qxliFkr9a1t67zMR7diqsXlWHog2R5zuUYn9MEbIUBCkQKXOlhFHuw0s/s1600/20191001_203041.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1261" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigBXXB7s8lMcm8yStpvZszlDSZYjhB6vB-zXdSXatB2FFLvowtKNdtThlIfqKP2LjmUpw3HfQlMSalwQNZeR0qxliFkr9a1t67zMR7diqsXlWHog2R5zuUYn9MEbIUBCkQKXOlhFHuw0s/s640/20191001_203041.jpg" width="504" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Vrat</i> ka pulao</td></tr>
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<b>Vrat ka pulao</b>, made with <i>saamai</i> (little millet) did look like it had been made with rice. It has loads of fiber and does taste a little nutty. Peppercorns, cumin seeds and nuts added to the flavours. Ghee gave it richness and it was good enough to eat it by itself. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKskNCmF49XT-t6nNGeRVLoowHKQqMhrD77tpqOv-A6-t2aGmirmHo2vJhc2QOhKQ3LB-8iHhkaZTcpq2Raw80q9mszFYXQqaI8-g8OSxGc_TfyoP8XDHAhSZV_hagCVhH5JMVLuhS67I/s1600/20191001_205750.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="958" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKskNCmF49XT-t6nNGeRVLoowHKQqMhrD77tpqOv-A6-t2aGmirmHo2vJhc2QOhKQ3LB-8iHhkaZTcpq2Raw80q9mszFYXQqaI8-g8OSxGc_TfyoP8XDHAhSZV_hagCVhH5JMVLuhS67I/s640/20191001_205750.jpg" width="382" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Mewa ki kheer; sitaphal basundi</i></td></tr>
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<b>Sitaphal basundi</b> had the pulp of custard apples cooked along with milk into a porridge-like consistency. I found it rather sweet and thick. <b>Mewa ki kheer, </b>on the other hand<b> </b>was much lighter in consistency, not too sweet and had a good amount of nuts for texture. Fox nuts were a welcome addition.<br />
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As promised, the meal was gluten-free, nutritionally balanced, rich in antioxidants and light on the stomach. And enjoyable!<br />
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Utsav by Hamsa is on till October 29th and all the <i>vrat</i> dishes can be ordered from the à la carte menu, both for lunch and dinner.<br />
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Hamsa<br />
40, B. Ramachandra Adithanar Road<br />
Gandhinagar, Adyar 600020.<br />
044 24459999</div>
Sara Koshyhttp://www.blogger.com/profile/12323105273077010533noreply@blogger.com0tag:blogger.com,1999:blog-631088436075781689.post-4013829580385581272019-09-30T13:34:00.003+05:302019-09-30T16:50:52.033+05:30Oktoberfest 8 at Hyatt Regency Chennai<div dir="ltr" style="text-align: left;" trbidi="on">
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Checked blue and white tablecloths and striped tents, wursts and beer mean only one thing - it's Oktoberfest once again. It's Season 8 and the party is at 365 A.S.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq73Vuf_gWuEM-0vEbOHIeaQu5_DvfADddkFYDKWQW0WhuvoyhhFisADYMfexRumFdBlGgcaZnfVI3x-8fUPibf5vpy4oYAuDUsm_fIpeyh_FxrYDW71k_Lrfe-nZRY2HUXUuJQ8p9f_M/s1600/20190921_194018.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq73Vuf_gWuEM-0vEbOHIeaQu5_DvfADddkFYDKWQW0WhuvoyhhFisADYMfexRumFdBlGgcaZnfVI3x-8fUPibf5vpy4oYAuDUsm_fIpeyh_FxrYDW71k_Lrfe-nZRY2HUXUuJQ8p9f_M/s640/20190921_194018.jpg" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Exec Chef Hermann</td></tr>
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The tradition of "breaking the barrel" was done by German Consul General Karin Stoll. Executive Chef Hermann Grossbichler from Grand Hyatt Kochi Bolgatty and his team cooked up a veritable feast. Luckily, everyone brought along their appetites for food and fun and with foot tapping German folk music playing, it was an extremely spirited evening.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3GSSsYhXRmmYgbzpcEuQfoaxw0FbbInaXX5G8B5SeaJkwrPMQHpZMo9pdR5-zAIr-xKTra6PSsUzadxDk8iQ29yuGvjTLRuK3pJCV9zpkcOCpWcf3ekGkriYOz5o_M2NfmdOb0n16uBE/s1600/20190921_192640.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3GSSsYhXRmmYgbzpcEuQfoaxw0FbbInaXX5G8B5SeaJkwrPMQHpZMo9pdR5-zAIr-xKTra6PSsUzadxDk8iQ29yuGvjTLRuK3pJCV9zpkcOCpWcf3ekGkriYOz5o_M2NfmdOb0n16uBE/s320/20190921_192640.jpg" width="200" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5V_pANSNMBdCze0j25uugqkORt7HSgbPiMVGHgIP6qHKrh5gv4TlE4cWMcebuW-lmeJuATLyryrORVYjX35erORauxXWZExDTalMB6e0tnVK98XP_26AMHfL3einkkqCyhkHE-zbw5EM/s1600/BeFunky+Collage.1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1486" data-original-width="1600" height="594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5V_pANSNMBdCze0j25uugqkORt7HSgbPiMVGHgIP6qHKrh5gv4TlE4cWMcebuW-lmeJuATLyryrORVYjX35erORauxXWZExDTalMB6e0tnVK98XP_26AMHfL3einkkqCyhkHE-zbw5EM/s640/BeFunky+Collage.1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beer</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx5Gu7m-3EqFv4BijcJXiDv8xlS26GZAazOpkQq3I9UO3-GdyxOTk_4UJ5MEkg9bN5ME7WysK8jcWsTz4M8AUCmKlirW_xkYITFfENCwiXmj28e4xEpSOjPGtFu7kFuzs3IELQsE2NYDY/s1600/BeFunkyCollage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="888" data-original-width="1600" height="354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx5Gu7m-3EqFv4BijcJXiDv8xlS26GZAazOpkQq3I9UO3-GdyxOTk_4UJ5MEkg9bN5ME7WysK8jcWsTz4M8AUCmKlirW_xkYITFfENCwiXmj28e4xEpSOjPGtFu7kFuzs3IELQsE2NYDY/s640/BeFunkyCollage.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheeses; mushroom stew that had everyone raving; cannellini bean&shrimp salad; spinach spaetzli; potato </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The pretzel tree!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">More breads</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Wursts on the grill</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8-JJ1dATZ8fzZwPygSfnHknAHefTJ9G8TvlFIhWCGi1G9vfl9z_s0XfW299m2OlpKYfRLLbXGf5bLkNW7Y8mVhz3tZ3u6LvbIJhIw3DjwigE-dhxhRsBgZWEXF4iUePIk07ULa3S3O8/s1600/20190921_192702.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8-JJ1dATZ8fzZwPygSfnHknAHefTJ9G8TvlFIhWCGi1G9vfl9z_s0XfW299m2OlpKYfRLLbXGf5bLkNW7Y8mVhz3tZ3u6LvbIJhIw3DjwigE-dhxhRsBgZWEXF4iUePIk07ULa3S3O8/s640/20190921_192702.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork schnitzel</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieueeBP5PpPGeEsw30u3u8NDf4_Vn0jySoACPwRMcILvqmXaUXeoV01sFqcVW4NtWA-usLdzg1jLxZI0JLSf3v3vcXHwjTnigxvAIieR2V-5rxw_q4y9R646r1mZb0pSyA-rJVwRhj9lI/s1600/20190921_192718.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieueeBP5PpPGeEsw30u3u8NDf4_Vn0jySoACPwRMcILvqmXaUXeoV01sFqcVW4NtWA-usLdzg1jLxZI0JLSf3v3vcXHwjTnigxvAIieR2V-5rxw_q4y9R646r1mZb0pSyA-rJVwRhj9lI/s640/20190921_192718.jpg" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roast potatoes & sweet potatoes </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTNqEjMSIdvAWxeEGwJ6BudZOohBukCKig_kgvhwqgUzyGu8_38v-md6K8Y36Zey0ctWn63XwbUN4KfoDIv3sgM__OmkOtrs9zHVVbkgTElQqMM4bMn8pSGX6VDiUmhn82ftMrbdIv1-8/s1600/20190921_192748.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTNqEjMSIdvAWxeEGwJ6BudZOohBukCKig_kgvhwqgUzyGu8_38v-md6K8Y36Zey0ctWn63XwbUN4KfoDIv3sgM__OmkOtrs9zHVVbkgTElQqMM4bMn8pSGX6VDiUmhn82ftMrbdIv1-8/s640/20190921_192748.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blond beer roasted chicken ...so very good!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The star of the evening - roast pork knuckle with sauerkraut</td></tr>
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Cheeses, plentiful salads and an array of breads had been laid out. There was mushroom stew, beer roasted chicken and spinach spaetzli and sausages grilled to perfection. Along with a selection of German beers, it all made for an awesome combination. But the star of the evening was the roasted pork knuckle. Well marinated and beautifully roasted, everyone raved about it.<br />
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And then, there it was - the train dance! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM_YT2WmT5RrTs711g0wNeCDG7DwKsYHDtd4AJ3FCryDV54T1k1iXBWk6u6PSXG80XzHqZVwpxZxMSgzmZG4KiOsXWzMfNJjh1ZqYxCUxjTDgLu42Wpom8hF0S49uFUBdqRlJND7AQMdU/s1600/BeFunky+Collage+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="888" data-original-width="1600" height="354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM_YT2WmT5RrTs711g0wNeCDG7DwKsYHDtd4AJ3FCryDV54T1k1iXBWk6u6PSXG80XzHqZVwpxZxMSgzmZG4KiOsXWzMfNJjh1ZqYxCUxjTDgLu42Wpom8hF0S49uFUBdqRlJND7AQMdU/s640/BeFunky+Collage+1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apfelstrudel; black forest; berliner; rote grutze; sacher torte; kaiserschmarrn</td></tr>
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Berliners are doughnuts without holes and it was a nice addition to the dessert selection. We also got to sample the black forest cake and kaiserschmarrn with plum compote.<br />
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Oktoberfest is on till October 6th and it's recommended that you make a reservation. It's priced at 1599/++ for buffet with soft beverages and 2299/++ for buffet with German beer.<br />
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Hyatt Regency Chennai<br />
91 44 6100 1234.<br />
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Sara Koshyhttp://www.blogger.com/profile/12323105273077010533noreply@blogger.com1tag:blogger.com,1999:blog-631088436075781689.post-4259252204237584642019-09-26T22:16:00.001+05:302019-09-26T22:23:26.834+05:30Oktoberfest Vintage Bank style<div dir="ltr" style="text-align: left;" trbidi="on">
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Hilton Chennai kicked off Oktoberfest 2019 in the city with a festive launch party. The hotel chain is celebrating its 100th year while Oktoberfest, as everyone knows, has been happening since 1810!<br />
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Mr. Ruban Das, GM of Hilton welcomed us and then, Deputy Counsel General of Germany, Mr. Wegener gave us a few stats - last year's Oktoberfest at Munich attracted more than 6 million visitors. As for the food, 500,000 chickens and 25,000 kilos of fish were consumed, along with 6.6 billion glasses of beer. It took us all a while to digest that!!<br />
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<tr><td class="tr-caption" style="text-align: center;">Mr. Wegener & Mr. Das</td></tr>
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This is the 2nd year that the hotel is celebrating the Bavarian beer and sausage festival. Beer barrels took centre stage, the familiar blue and white checked tablecloths at the Vintage Bank adorned tables on which stood jars of mustard and other condiments.<br />
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Mr. Wegener tapped the barrel open and to cheers and cries of "<i>O'Zapft</i>", the golden brew flowed into waiting glasses.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Tj58ynh6VBzN4dT1JeqLuC6rQraw3QrajN0spT_KWbLLs7XaKLfsVA9LetdM5X-ShnlSybdhS40OOF8ey8TpO4_uXuT2D0tVYed7cDBmZtaRGlyhXNRZDZrGoR0xc0pMscBTZmK2FyU/s1600/20190920_194547.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1600" data-original-width="967" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Tj58ynh6VBzN4dT1JeqLuC6rQraw3QrajN0spT_KWbLLs7XaKLfsVA9LetdM5X-ShnlSybdhS40OOF8ey8TpO4_uXuT2D0tVYed7cDBmZtaRGlyhXNRZDZrGoR0xc0pMscBTZmK2FyU/s400/20190920_194547.jpg" width="241" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beer in a bottle</td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWpv2_ZKWRE5QOquMhb6POBAuQaNjVzGcCAQhuvUbZpgGpsjvp9ypIUMpDJnLefabV6Y64Ew6beMiqeAsvOx5z0uCbbZ9QCGVJexfXGPvy05uo4wqJoUa0cab_gSpLSlseE3T85bCP-wo/s1600/20190920_201459.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1186" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWpv2_ZKWRE5QOquMhb6POBAuQaNjVzGcCAQhuvUbZpgGpsjvp9ypIUMpDJnLefabV6Y64Ew6beMiqeAsvOx5z0uCbbZ9QCGVJexfXGPvy05uo4wqJoUa0cab_gSpLSlseE3T85bCP-wo/s640/20190920_201459.jpg" width="473" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tankard & stein</td></tr>
</tbody></table>
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The beer came in bottles, pilsner glasses, tankards and steins. The wheat beers are particularly nice and went fabulously well with the food. Have you seen pictures of the waitresses in the beer tents carrying 6 steins (1 stein =1 litre) of beer in each hand? Err...some of us needed 2 hands just to lift up a stein!! <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8lFp62o3IjKCNjLkBU83veExaKKQyic7S4t86dAMkL196waeLedHOAvy3kdJXdTBErv9IWdYQIJFviJvwNCKFuDqLiVY0BuLHdnWWvEmyTdajPDSnpALSXPwk8zpUnc7QtoOd3pJIJo/s1600/20190920_201842.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="925" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8lFp62o3IjKCNjLkBU83veExaKKQyic7S4t86dAMkL196waeLedHOAvy3kdJXdTBErv9IWdYQIJFviJvwNCKFuDqLiVY0BuLHdnWWvEmyTdajPDSnpALSXPwk8zpUnc7QtoOd3pJIJo/s640/20190920_201842.jpg" width="368" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pretzels, potatoes and mash</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ii_jCd9Kr6JPJrP9Rfj4D9_czcfz0sGfPlhpzohUfDbC9NltZV0_P4jfr824BJN-AwT4546ug69Fw8OuZN_OEnZn3WXTllQ3YfvSq8QAvvTo29BzDlqIp7CIBkHJUSg4-3O537JAxug/s1600/20190920_201849.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ii_jCd9Kr6JPJrP9Rfj4D9_czcfz0sGfPlhpzohUfDbC9NltZV0_P4jfr824BJN-AwT4546ug69Fw8OuZN_OEnZn3WXTllQ3YfvSq8QAvvTo29BzDlqIp7CIBkHJUSg4-3O537JAxug/s640/20190920_201849.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">More mashed potatoes</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwpfIU-RR8MJYUV-X3cTFxK9L7j2WQDE1bdY1mEk4HONA4cFK3Jd2rbtCRQLntXBexZKCNvGnnMvGOps1gAFyoDEHyNRcidvX7DDx2a9xXG9BiayvE4R8abgmgWfJoE4G6oX3j6OL9xew/s1600/20190920_201922.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1165" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwpfIU-RR8MJYUV-X3cTFxK9L7j2WQDE1bdY1mEk4HONA4cFK3Jd2rbtCRQLntXBexZKCNvGnnMvGOps1gAFyoDEHyNRcidvX7DDx2a9xXG9BiayvE4R8abgmgWfJoE4G6oX3j6OL9xew/s640/20190920_201922.jpg" width="464" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The best wursts!</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_GliVQf5XyF5erNrkzutQaaER5H6-4WA6L4SkSSUg-iFbP7-hiyWrFq7qJAeVqMmUqMFurvR17MpmsmrwvEmgQUz9fKA818hb7cTyTfI6ygWDSLNhBT7GXnb_BQQnx1scCAl0rTN_xQ/s1600/20190920_202722.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_GliVQf5XyF5erNrkzutQaaER5H6-4WA6L4SkSSUg-iFbP7-hiyWrFq7qJAeVqMmUqMFurvR17MpmsmrwvEmgQUz9fKA818hb7cTyTfI6ygWDSLNhBT7GXnb_BQQnx1scCAl0rTN_xQ/s640/20190920_202722.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All this plate needs is some mustard!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixB72enqKMKImcMZ9kBpQnjxD7VUZEqeuA5b9Rq_kROM8osV9nI-m-JG4Xap9smMNWM7n008KGmHMSYF36R-HHxGYVPm_ypLKUorHrwq3Wcc9yED6h80c1JDzOMr9WEBMGzuYW52IXmcQ/s1600/20190921_004414.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1040" data-original-width="1600" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixB72enqKMKImcMZ9kBpQnjxD7VUZEqeuA5b9Rq_kROM8osV9nI-m-JG4Xap9smMNWM7n008KGmHMSYF36R-HHxGYVPm_ypLKUorHrwq3Wcc9yED6h80c1JDzOMr9WEBMGzuYW52IXmcQ/s640/20190921_004414.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pretzels</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixB72enqKMKImcMZ9kBpQnjxD7VUZEqeuA5b9Rq_kROM8osV9nI-m-JG4Xap9smMNWM7n008KGmHMSYF36R-HHxGYVPm_ypLKUorHrwq3Wcc9yED6h80c1JDzOMr9WEBMGzuYW52IXmcQ/s1600/20190921_004414.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"></a><br /></div>
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5 kinds of wursts were being served hot off the grills. Accompanying them were mashed potatoes, sauerkraut, corn on the cob and baked potatoes. And of course, pretzels and rolls.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqWukrPtipfQoo4T_btGvSWT-7Q3C7xZx1F5Fk1fTbGH0N7yB5_WCGM0k_COZOQUPnuX8KPzsySjy_V7k7-v9osRSPuIHEc-Du5l2PfjxU2qaunnfzNEIgr9ZBlAXC-i-iHzWlx1QHAK4/s1600/20190920_213239.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqWukrPtipfQoo4T_btGvSWT-7Q3C7xZx1F5Fk1fTbGH0N7yB5_WCGM0k_COZOQUPnuX8KPzsySjy_V7k7-v9osRSPuIHEc-Du5l2PfjxU2qaunnfzNEIgr9ZBlAXC-i-iHzWlx1QHAK4/s640/20190920_213239.jpg" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The beer menu</td></tr>
</tbody></table>
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German folk music played while the more enthusiastic folks sang along.<br />
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Ein Prosit!<br />
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On till the 6th of October, The Vintage Bank is the venue for Oktoberfest and at Q Bar on Wednesdays. Timings are from 7 - 11 pm.<br />
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Do call +91 9600669107 for reservations.<br />
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<i>*This was an invited review </i></div>
Sara Koshyhttp://www.blogger.com/profile/12323105273077010533noreply@blogger.com0tag:blogger.com,1999:blog-631088436075781689.post-48567848132317184412019-09-21T16:29:00.001+05:302019-09-21T16:36:33.272+05:30Masterclass with Maestros @Sheraton Grand Chennai<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiDnjzQMxrbX4S6KJvnPKZBse4nJ_Ih_OojCMt0HRbPf8Dm735s3MNukzyFXA2gKnlYKoUKR8doARVEav-C2uik8x3W6fxwQqzngJ-nv4vEAhjzHj_i9nhlvGSndVLOtvqy07GJlTDlWw/s1600/20190918_113245.jpg" imageanchor="1" style="background-color: white; font-family: helvetica, arial, sans-serif; font-size: 14px; margin-left: 1em; margin-right: 1em; text-align: center; white-space: pre-wrap;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiDnjzQMxrbX4S6KJvnPKZBse4nJ_Ih_OojCMt0HRbPf8Dm735s3MNukzyFXA2gKnlYKoUKR8doARVEav-C2uik8x3W6fxwQqzngJ-nv4vEAhjzHj_i9nhlvGSndVLOtvqy07GJlTDlWw/s640/20190918_113245.jpg" width="640" /></a><br />
<br />
Sheraton Grand Chennai had organised an informative baking session with their pastry chefs. We were an eager bunch of participants, all ready to learn the secrets, tips and tricks of making <b>Classic chocolate brownies</b>; <b>Chocolate chip cookies</b>; <b>Peanut butter cookies</b>; <b>Chocolate textures</b> and a <b>Classic tiramisu</b>.<br />
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Here are scenes from the class:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZh3KzL7tqizBzwmI7PpzxpB-oguIapKUtZ9FviLxrKJ6mm6eJAf-32R9t9W1qhiW09HT0DokgJBHCMBAvbXrvqV8TxZ-jjzwPbPpClVmZq21kog8Q2tkcEK15mJsu2ShbUJUMdUdHavg/s1600/20190918_113829.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZh3KzL7tqizBzwmI7PpzxpB-oguIapKUtZ9FviLxrKJ6mm6eJAf-32R9t9W1qhiW09HT0DokgJBHCMBAvbXrvqV8TxZ-jjzwPbPpClVmZq21kog8Q2tkcEK15mJsu2ShbUJUMdUdHavg/s640/20190918_113829.jpg" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Exec Chef Mukesh & Chef Rajesh</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="color: #1c1e21; font-size: 14px; margin-left: auto; margin-right: auto; text-align: center; white-space: pre-wrap;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYsdWMZEW0ZszK_p25ONql8BAF8h8EC_QygQ2LGduPe3yJfGDKP8KUXruyjkFb2awF08EqjtF5gHyFU-FHVM8_dxMEN9NPY0mI5pSKzuBeWWphzjzJOXJ-OLC-DnR4LBP7n48OxtuWnps/s1600/20190918_114558.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYsdWMZEW0ZszK_p25ONql8BAF8h8EC_QygQ2LGduPe3yJfGDKP8KUXruyjkFb2awF08EqjtF5gHyFU-FHVM8_dxMEN9NPY0mI5pSKzuBeWWphzjzJOXJ-OLC-DnR4LBP7n48OxtuWnps/s640/20190918_114558.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mis en place</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="color: #1c1e21; font-size: 14px; margin-left: auto; margin-right: auto; text-align: center; white-space: pre-wrap;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVa_UyIh9pIeniQwKcyJequQmPY5xca885ldY_hjDlNGASN5y1pur3X6BS0pq1YUSmtPlfE1jnEViMjuSmCdBmwbl9WSlYy1EOeW3kMo-oVvXV5dEy8mufZGzc2uD6Bwe_6WAXYk7ZupY/s1600/20190918_115015.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1261" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVa_UyIh9pIeniQwKcyJequQmPY5xca885ldY_hjDlNGASN5y1pur3X6BS0pq1YUSmtPlfE1jnEViMjuSmCdBmwbl9WSlYy1EOeW3kMo-oVvXV5dEy8mufZGzc2uD6Bwe_6WAXYk7ZupY/s640/20190918_115015.jpg" width="504" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Portioning the brownie mix into the moulds. Definitely a fun job!</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="color: #1c1e21; font-size: 14px; margin-left: auto; margin-right: auto; text-align: center; white-space: pre-wrap;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQTevpaMj1cUByeNpMXC4O2ck-gTHm_gRq-pOaJ9I9s0zkbRpQQRvqaEieURe7T5hRXxctR5MGZm4FzjixC9A3Ign_Y3Qfz1Zh0gP8hkn_oa57tppWW1zFnv2dE5Zvvh8P6hC6wOFeB8/s1600/20190918_120823.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1150" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQTevpaMj1cUByeNpMXC4O2ck-gTHm_gRq-pOaJ9I9s0zkbRpQQRvqaEieURe7T5hRXxctR5MGZm4FzjixC9A3Ign_Y3Qfz1Zh0gP8hkn_oa57tppWW1zFnv2dE5Zvvh8P6hC6wOFeB8/s640/20190918_120823.jpg" width="460" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shaping chocolate chip cookies</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="color: #1c1e21; font-size: 14px; margin-left: auto; margin-right: auto; text-align: center; white-space: pre-wrap;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh19vEVCVxNTbC3j18Ou8gBZu9NZgBGhXtogn5Eue_zkDgHebWLNeQoc_7RnlsiqsEhJ2N-A0g12Eupfzu6wmCRMS2F2iV2KW01s5kUjOH4pcipAR5Qmw5hIib0hXJLxIdH1Kj9pN9lAe8/s1600/20190918_121050.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1490" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh19vEVCVxNTbC3j18Ou8gBZu9NZgBGhXtogn5Eue_zkDgHebWLNeQoc_7RnlsiqsEhJ2N-A0g12Eupfzu6wmCRMS2F2iV2KW01s5kUjOH4pcipAR5Qmw5hIib0hXJLxIdH1Kj9pN9lAe8/s640/20190918_121050.jpg" width="596" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Choco chip dough before baking</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3pp38B0R2Scq4lDjv1MPQiRnK7_vxr0CpqRKUVydqaQBg3JoKWAbj-YyrYFSX9yHtBPh4Qu7dId74ReJSYgTMBPBqQwFTANRFdKhYacY8yPtaCLqNY5OKZUPuPPj2-edannp7eTRWyfw/s1600/20190918_122550.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1272" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3pp38B0R2Scq4lDjv1MPQiRnK7_vxr0CpqRKUVydqaQBg3JoKWAbj-YyrYFSX9yHtBPh4Qu7dId74ReJSYgTMBPBqQwFTANRFdKhYacY8yPtaCLqNY5OKZUPuPPj2-edannp7eTRWyfw/s640/20190918_122550.jpg" width="508" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shaping peanut butter cookies</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOCINmXxagbCTX3efAqsSBMAGdIANuO_cdZGW6-TRQd3BnxC_i8Bl9MCmDPq-rFsAk48Mj6ayZwBdedx2Dd5EIXgU7X6dC1_V65XOm3D4Hjw03XNSi7WiViSkN4URXhCPJPqbGcWq_YDk/s1600/20190918_123137.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOCINmXxagbCTX3efAqsSBMAGdIANuO_cdZGW6-TRQd3BnxC_i8Bl9MCmDPq-rFsAk48Mj6ayZwBdedx2Dd5EIXgU7X6dC1_V65XOm3D4Hjw03XNSi7WiViSkN4URXhCPJPqbGcWq_YDk/s640/20190918_123137.jpg" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All ready to be baked</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLbXLdOEwMP73Vg0okSYxVGmcRIGdFMNTYSOsZHOIB_EGenQOEKcsGxGDjkBMMPUJo_LWmNGNQxoTv1fGmjtaWvJUHTz75Rr9WW_-1-ODwKcIowCKXzwvyn7JHegUmJg9uhAPGCMfSR6I/s1600/20190918_123907.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1348" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLbXLdOEwMP73Vg0okSYxVGmcRIGdFMNTYSOsZHOIB_EGenQOEKcsGxGDjkBMMPUJo_LWmNGNQxoTv1fGmjtaWvJUHTz75Rr9WW_-1-ODwKcIowCKXzwvyn7JHegUmJg9uhAPGCMfSR6I/s640/20190918_123907.jpg" width="538" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Melting chocolate for chocolate textures</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdARUAkxVWIQLgBnzQ6Pj_CiO6Q0j6H6IODCpKclMMmNlD26hsXDcnj4Gt0bOZ0Gl9gzP44_9cVnPNFd5p2pTMHUrwHpM2u2WsHZiab9K3QtuvZ32VMOYKkPjTS-5sIxqEJY98j-MZIiI/s1600/20190918_123948.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdARUAkxVWIQLgBnzQ6Pj_CiO6Q0j6H6IODCpKclMMmNlD26hsXDcnj4Gt0bOZ0Gl9gzP44_9cVnPNFd5p2pTMHUrwHpM2u2WsHZiab9K3QtuvZ32VMOYKkPjTS-5sIxqEJY98j-MZIiI/s640/20190918_123948.jpg" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Textures ready to be filled into shot glasses</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Eggs getting whipped while the syrup reaches temp for tiramisu</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFjOINQfVNJTHbNVZVX2QRlTveD4vjb0UZG5N_b0IMDByGthBDG5FEKU1iFjjyB8F0rrqIl8863FrSip_gIJ8jVgtdS0tosexY9dwRXCn-BIlNuEnLDvrTEsnHAsro8T4CvVKv9EtXN2I/s1600/20190918_132042.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="818" data-original-width="1600" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFjOINQfVNJTHbNVZVX2QRlTveD4vjb0UZG5N_b0IMDByGthBDG5FEKU1iFjjyB8F0rrqIl8863FrSip_gIJ8jVgtdS0tosexY9dwRXCn-BIlNuEnLDvrTEsnHAsro8T4CvVKv9EtXN2I/s640/20190918_132042.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bountiful table with tiramisu, chocochip cookies, brownies & peanut butter cookies</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE4qNycoMdfjGA7zJzT8yRypAWtWZfjrD23LYlhmmulBpBHd_UU5w4GW9BhsSPmcqWdnggrIuEvglYEyOVHb32wqZxxnwggA2oUyg2MGoKi7agAOf5XwcFdGd9qEzsbQvI_cSoNwKmUzU/s1600/20190918_132441.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1387" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE4qNycoMdfjGA7zJzT8yRypAWtWZfjrD23LYlhmmulBpBHd_UU5w4GW9BhsSPmcqWdnggrIuEvglYEyOVHb32wqZxxnwggA2oUyg2MGoKi7agAOf5XwcFdGd9qEzsbQvI_cSoNwKmUzU/s640/20190918_132441.jpg" width="554" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All prettied up - chocolate textures in a shotglass</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcoYhfKXjlBKomWxK1AHSFRUBeJlWblskyAlhX80vMEiHMHpaGlI8MfXcG4QPRapC9rVozMuIi06-KFkA4KiKIiHi6tnxHd7Ew2RO1pyDPNBS1EOnb76y_2Hw09pEYYgbhklN2R3eJljA/s1600/20190918_124348.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="794" data-original-width="1600" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcoYhfKXjlBKomWxK1AHSFRUBeJlWblskyAlhX80vMEiHMHpaGlI8MfXcG4QPRapC9rVozMuIi06-KFkA4KiKIiHi6tnxHd7Ew2RO1pyDPNBS1EOnb76y_2Hw09pEYYgbhklN2R3eJljA/s640/20190918_124348.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A colourful lunch spread</td></tr>
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<span style="color: black; font-family: "times new roman"; white-space: normal;"><span style="font-size: medium;">After the class, we were treated to a sumptuous lunch. </span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-7_HhSZ77kpXGLt815NZCmYSe-eNbDSFjaS8cKV5bEpQrUHB7IYLUHAOuv_pQNt1PywVHYlk2Cr9e41N21fOe0Mj5vLGUnY_RTRb4wUJdKR3u_Jpkf8VoFYxyRkU5LIF1_3dG-mC905A/s1600/20190918_134217.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-7_HhSZ77kpXGLt815NZCmYSe-eNbDSFjaS8cKV5bEpQrUHB7IYLUHAOuv_pQNt1PywVHYlk2Cr9e41N21fOe0Mj5vLGUnY_RTRb4wUJdKR3u_Jpkf8VoFYxyRkU5LIF1_3dG-mC905A/s640/20190918_134217.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red cherry crumble tart</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Chocolate gateau</td></tr>
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More such masterclasses are in the pipeline and if you want to know the schedule for future classes, do follow their page, <a href="https://www.marriott.com/hotels/travel/maasc-sheraton-grand-chennai-resort-and-spa/">Sheraton Grand Chennai Resort & Spa</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlhfzi4KVBgkb5EGJyHas3JFQJR3xSh5ud9bAxRLSIUKf756NFsXijRPuWWkX5aenB6C_UdytclUgISrV86m5dMURf4MRI3uLrqFk-HPa5sJw99AF_8fQPuDkvbnSFFw1BQQ-sTDTRJ28/s1600/20190918_112748.jpg" imageanchor="1" style="background-color: white; font-family: helvetica, arial, sans-serif; font-size: 14px; margin-left: 1em; margin-right: 1em; text-align: center; white-space: pre-wrap;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlhfzi4KVBgkb5EGJyHas3JFQJR3xSh5ud9bAxRLSIUKf756NFsXijRPuWWkX5aenB6C_UdytclUgISrV86m5dMURf4MRI3uLrqFk-HPa5sJw99AF_8fQPuDkvbnSFFw1BQQ-sTDTRJ28/s640/20190918_112748.jpg" width="640" /></a></div>
Sara Koshyhttp://www.blogger.com/profile/12323105273077010533noreply@blogger.com0tag:blogger.com,1999:blog-631088436075781689.post-54057380980502453792019-09-15T23:46:00.002+05:302019-09-17T09:57:12.902+05:30KooX @ Novotel Chennai Chamiers<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZHgLbTahcmc8EuNJjXV0ws-GK1aWxAR7YJ30SDq9o5XYNpmUlNY_utbSxPqDZJCerNhy_jrM0yUz6jot55g7nQxEMil9C4HZtXI5oaIRRafiTo8UWIikJG7Q5ABqwo_yEInaCrvV9MOM/s1600/20190907_215242.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="925" data-original-width="1600" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZHgLbTahcmc8EuNJjXV0ws-GK1aWxAR7YJ30SDq9o5XYNpmUlNY_utbSxPqDZJCerNhy_jrM0yUz6jot55g7nQxEMil9C4HZtXI5oaIRRafiTo8UWIikJG7Q5ABqwo_yEInaCrvV9MOM/s640/20190907_215242.jpg" width="640" /></a><br />
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There's a brand new Asian grill in the city and this one is up on a rooftop, the rooftop in question being the one at Novotel Chennai Chamiers. Called KooX, it's the domain of 2 chefs, one specialising in Japanese fare and the other, Sichuanese.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWqm6IXhPtSv0KQfW0YVJv-frz3_nr0gt0DCZW-Sx1Mzu60cAFMdPqOe8OXpBO_MOy_eXUjKMOnEjVgY8UzlXH1QfPEq7DJNNVd7U-XgGpBRxNQEy-AwWH7jKyGOGN-K8W-Z95B8wxfKg/s1600/20190907_193121.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWqm6IXhPtSv0KQfW0YVJv-frz3_nr0gt0DCZW-Sx1Mzu60cAFMdPqOe8OXpBO_MOy_eXUjKMOnEjVgY8UzlXH1QfPEq7DJNNVd7U-XgGpBRxNQEy-AwWH7jKyGOGN-K8W-Z95B8wxfKg/s640/20190907_193121.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From the outside looking in</td></tr>
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Invited for a preview, I loved the place at first sight. Up on the 8th floor of the hotel, it has the pool and gym for company. KooX has an alfresco seating area from where you have a good view of Chamiers road and the adjoining flyover. What a view! It's pleasantly breezy and right now, open to the sky but before the first of the monsoon rains hits the city, it will have a roof.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioOIc7S8Ev51g9ub63K3sjB9negUllA3aNCc69K2BYtxeGQq4N_GudabuYyIJ9rq07D1tYo_NvW3FrgaUpXJh5RGAeRMfbK3HM11T5rLRP7JjNQHe3Je89ioKTNnXNWO1Yld8pgYMI9no/s1600/20190907_194327.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioOIc7S8Ev51g9ub63K3sjB9negUllA3aNCc69K2BYtxeGQq4N_GudabuYyIJ9rq07D1tYo_NvW3FrgaUpXJh5RGAeRMfbK3HM11T5rLRP7JjNQHe3Je89ioKTNnXNWO1Yld8pgYMI9no/s640/20190907_194327.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Perfect lighting</td></tr>
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The adjoining grill room has a bar counter where the bartender makes some real cool <strike>KooXtails</strike> cocktails! On the opposite end is the glass-enclosed kitchen where you can watch the K<strike>ooX</strike> <strike>cooks</strike> chefs at work. The lighting is dim, the space is very cosy and the music is so cool.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQanSSMvSeaxDeK63geRYn3Na53za9jIho02fZR1AiaRruGmBcR56ZlLaI1yJ-0s9QE5-hgg4OlRCPSW__Fi1FHsev0oyngneTcdgbGravo17Ir74F3AI6AhPib0nm8_wTgvC4JpVHX8/s1600/20190907_192542.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="901" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQanSSMvSeaxDeK63geRYn3Na53za9jIho02fZR1AiaRruGmBcR56ZlLaI1yJ-0s9QE5-hgg4OlRCPSW__Fi1FHsev0oyngneTcdgbGravo17Ir74F3AI6AhPib0nm8_wTgvC4JpVHX8/s320/20190907_192542.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drunken Chemist</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaNp-tibIRUUYE16EfT3bce6RwwrFpEI89BwqaD0fWJIIy94fxxOufaivxxqzOKgbUXUzZZ0cbw0eUB2-dr1yy63wK8efM5-RiT_9-klYw-S5mFPC1c8jnPEsIJWnW3gA8aZwrxlroL2A/s1600/20190907_201828.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1600" data-original-width="975" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaNp-tibIRUUYE16EfT3bce6RwwrFpEI89BwqaD0fWJIIy94fxxOufaivxxqzOKgbUXUzZZ0cbw0eUB2-dr1yy63wK8efM5-RiT_9-klYw-S5mFPC1c8jnPEsIJWnW3gA8aZwrxlroL2A/s320/20190907_201828.jpg" width="193" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">There's cinnamon in my cocktail!</td></tr>
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My cocktail, Drunken Chemist, had vodka, celery leaves and sour mix with dehydrated apple slices clipped to the side. The first few sips tasted very nice but after a bit, the celery leaves became a bit too much.<br />
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A second cocktail had pineapple juice and a nice hit of cinnamon. A torched stick of cinnamon floated around and yes, this one was so much nicer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisNRs69-oNTQ8EgMa4oywUetr2Q6wXeh0s5_LPmPiNim_ZX9RGka1bKxCa3cxrMPGmK-7SlzbSN7ohmuj2zNQn5z1wsQzEslr_Rz_xYEifh5-l95LKhlrxpr4Qk494TmK74n3Zb3S14xI/s1600/20190907_194319.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisNRs69-oNTQ8EgMa4oywUetr2Q6wXeh0s5_LPmPiNim_ZX9RGka1bKxCa3cxrMPGmK-7SlzbSN7ohmuj2zNQn5z1wsQzEslr_Rz_xYEifh5-l95LKhlrxpr4Qk494TmK74n3Zb3S14xI/s640/20190907_194319.jpg" width="360" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">Conversation starter - edamame</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGW441vQuhZqSkaSGLcexVs_bB_bR03xDkP4iarO1AhRX83D7qaDW3skhEXQfSZ4UHPc_O3IxOpwA3936OjH9LoU0uP6iHW5ig6q-N_NUvYNFUqlXz0pm5OlY7W7FoQ50lOsZPsEkxc5g/s1600/20190907_200501.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="919" data-original-width="1600" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGW441vQuhZqSkaSGLcexVs_bB_bR03xDkP4iarO1AhRX83D7qaDW3skhEXQfSZ4UHPc_O3IxOpwA3936OjH9LoU0uP6iHW5ig6q-N_NUvYNFUqlXz0pm5OlY7W7FoQ50lOsZPsEkxc5g/s640/20190907_200501.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Veg sushi</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8sWYJ7TtImSGzksflPex_oP0eJYmH-2wxpOwbag5uJF7eddJUvC-YKM6pxoGmQSDkwI7zjJ6yB8_6WBEUT2HymaOKoCPh1aXHlYpojpshFW94otYKvqOgMf6DMJCzPNsBT4DMxwslVgM/s1600/20190907_200838.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="964" data-original-width="1600" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8sWYJ7TtImSGzksflPex_oP0eJYmH-2wxpOwbag5uJF7eddJUvC-YKM6pxoGmQSDkwI7zjJ6yB8_6WBEUT2HymaOKoCPh1aXHlYpojpshFW94otYKvqOgMf6DMJCzPNsBT4DMxwslVgM/s640/20190907_200838.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seafood sushi in a boat!</td></tr>
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A couple of boatloads of sushi arrived on the table, one vegetarian and the other, seafood. The interesting one on each platter were those made with Assamese black rice. How dramatic can rice look? Slightly nutty and absolutely delicious, it held together so well while being lifted with chopsticks and presented a beautiful contrast for the other components of the sushi.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7B87xTWUL6Cc6F-GsWXdgg0O0pRTVIyktINfdUtB4xi_iHnyZmnNh_BXlBRHCifVkd5LIuifj2LKr3kJA571YUwyVMW7Be4HshOOUcKbRx0SPLF7IUdSgyet4HifcZO3_QoGy1-qLvE/s1600/20190907_203037.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7B87xTWUL6Cc6F-GsWXdgg0O0pRTVIyktINfdUtB4xi_iHnyZmnNh_BXlBRHCifVkd5LIuifj2LKr3kJA571YUwyVMW7Be4HshOOUcKbRx0SPLF7IUdSgyet4HifcZO3_QoGy1-qLvE/s640/20190907_203037.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salmon tartare</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWSGyvamXnEKBvMYBf3znk73dxdmPAuF6Ruma0OfhF9YStfkSDx1nqU8QdSLH2fcrOq0_NejjB0ocjr_CF9NEzHvR89VoVdc7EUJYOgskLPe_ZdzJeKCZYiKfXmMDVndOHPYuOBx0-kY/s1600/20190907_203314.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="890" data-original-width="1600" height="354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWSGyvamXnEKBvMYBf3znk73dxdmPAuF6Ruma0OfhF9YStfkSDx1nqU8QdSLH2fcrOq0_NejjB0ocjr_CF9NEzHvR89VoVdc7EUJYOgskLPe_ZdzJeKCZYiKfXmMDVndOHPYuOBx0-kY/s640/20190907_203314.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chilli chicken skewers with house made dips</td></tr>
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Our appetisers included salmon tartare with green onion, cucumber slices and aged soy sauce. The composition was very pretty and the salmon was fresh. Chilli chicken skewers was nicely done and they do pack quite a punch, perfect with drinks.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmxItxi7TW_CdtpUahIOunPRPPqIVl61KwnDPbbeNdUTgSAN8W6eTsAQRrmr3oFJ0_UYrT9GHomsHzcARD5iCP_jwh5pSPqmxv0FhnO-lOwhTNMDwy_UYSyKkmZLk54dm4pYwK3SEeDbI/s1600/20190907_204830.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1240" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmxItxi7TW_CdtpUahIOunPRPPqIVl61KwnDPbbeNdUTgSAN8W6eTsAQRrmr3oFJ0_UYrT9GHomsHzcARD5iCP_jwh5pSPqmxv0FhnO-lOwhTNMDwy_UYSyKkmZLk54dm4pYwK3SEeDbI/s640/20190907_204830.jpg" width="494" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Watermelon carpaccio</td></tr>
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Watermelon carpaccio was delightful. Take alternate bites of the melon and balsamic caviar and you'll know what I'm talking about. Pondicherry feta is much less saltier than its Greek counterpart and with briny olives to provide contrast, this was a refreshing take on the usual watermelon and feta salad.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi72H1UVYUAsBz1WGmD_11FGVrdFVhG28VoQl3Mb9XcLFeH1WhV_JaK0iuB5c9K24xZliKzab_Ye7xDuGaca6pNCHEn4bYm7GmW2msJyUqZeaHLxfx7e6WD5UvB6O6FWfrx08M9Elmxf0/s1600/20190907_211127.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1074" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi72H1UVYUAsBz1WGmD_11FGVrdFVhG28VoQl3Mb9XcLFeH1WhV_JaK0iuB5c9K24xZliKzab_Ye7xDuGaca6pNCHEn4bYm7GmW2msJyUqZeaHLxfx7e6WD5UvB6O6FWfrx08M9Elmxf0/s640/20190907_211127.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Norwegian salmon & NZ lamb chops</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivez1uHIPLIH5UOHZXaOZraMZNCcuy_PJP2Tyn4m08D-v6R-E5BwXnnMkEiqPlN6inNQct3y8aNNfjUSVjmG2PqnMWQx75LfPByJOWVi_VZpfkWMaro8BkmCFUVtBAIdRyP9wKVdtbUko/s1600/20190907_211322.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivez1uHIPLIH5UOHZXaOZraMZNCcuy_PJP2Tyn4m08D-v6R-E5BwXnnMkEiqPlN6inNQct3y8aNNfjUSVjmG2PqnMWQx75LfPByJOWVi_VZpfkWMaro8BkmCFUVtBAIdRyP9wKVdtbUko/s640/20190907_211322.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sichuan dry pot with broccoli, lotus root & parsley</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRWC544fhCV6bAYGJTaP-uoU71XpizZp6wMPfb8ema2KGoGBqlJQgTFOXeLzBo07ev9AnEh0zeVDVxFyhMDb_eBrVhIJJjNsyYL5X8523h2MQDglETxuCIrLCPzxknLxADXM8bJiCf4v4/s1600/20190907_211452.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1405" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRWC544fhCV6bAYGJTaP-uoU71XpizZp6wMPfb8ema2KGoGBqlJQgTFOXeLzBo07ev9AnEh0zeVDVxFyhMDb_eBrVhIJJjNsyYL5X8523h2MQDglETxuCIrLCPzxknLxADXM8bJiCf4v4/s640/20190907_211452.jpg" width="562" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salmon, lamb chop; sprouts, cabbage & beancurd; noodles; dry pot veggies & sticky rice</td></tr>
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The main course was a mix of their speciality cuisines. Norwegian salmon fillets and New Zealand lamb chops graced the tabletop robata. The salmon, glazed with mirin and teriyaki, was delicious. The lamb chops, with soy, garlic, togarashi and sesame oil, had been cooked perfectly. The centre was pinkish and the meat tender. The Asian main courses of sprouts, baby cabbage and bean curd were a little overdone. The Sichuan dry pot of lotus root, broccoli and parsley as well as the Koox-style Sichuan noodles could do with a little more heft while truffle garlic sticky rice was good. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZHgLbTahcmc8EuNJjXV0ws-GK1aWxAR7YJ30SDq9o5XYNpmUlNY_utbSxPqDZJCerNhy_jrM0yUz6jot55g7nQxEMil9C4HZtXI5oaIRRafiTo8UWIikJG7Q5ABqwo_yEInaCrvV9MOM/s1600/20190907_215242.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="925" data-original-width="1600" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZHgLbTahcmc8EuNJjXV0ws-GK1aWxAR7YJ30SDq9o5XYNpmUlNY_utbSxPqDZJCerNhy_jrM0yUz6jot55g7nQxEMil9C4HZtXI5oaIRRafiTo8UWIikJG7Q5ABqwo_yEInaCrvV9MOM/s640/20190907_215242.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dessert arrangement</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnw6J7DCEE7ijIqymlzmDy3uXI1kzQDzbAwmzHaLzvdDxhSPeZUtFhB2WGRBSi9BKoXEJm3qaejimTbjdgtfDfMME26DIdpbG4AtU8OjMg2Ora3c-bADCJtaPrxPRahGkWgz_dWRqk4_Y/s1600/20190907_215311.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnw6J7DCEE7ijIqymlzmDy3uXI1kzQDzbAwmzHaLzvdDxhSPeZUtFhB2WGRBSi9BKoXEJm3qaejimTbjdgtfDfMME26DIdpbG4AtU8OjMg2Ora3c-bADCJtaPrxPRahGkWgz_dWRqk4_Y/s640/20190907_215311.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gooey 5 spice molten chocolate cake</td></tr>
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The pastry chefs were having a whale of a time laying out dessert - really laying it out! Tiny bowls of yoghurt brûlée, green tea tiramisu, 5 spice molten chocolate cake, little bowls of tender coconut ice cream, macarons, cake crumbs and tarts filled their canvas, interspersed with micro greens. Such a pretty sight.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRP9oAOlX3pvOaLna6d7EQHwJOPm7rnaCVUhyNxaKN9LVn22i25QLzLBORC0jSCj26Ml1RA7z7gnUDhe5VFi_Wwl8O-jz0zF-Pqw3wjfT9q3a5WpxXjyn-4HP5FyVfF2UO1RgUuyQIZrw/s1600/20190907_215449.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRP9oAOlX3pvOaLna6d7EQHwJOPm7rnaCVUhyNxaKN9LVn22i25QLzLBORC0jSCj26Ml1RA7z7gnUDhe5VFi_Wwl8O-jz0zF-Pqw3wjfT9q3a5WpxXjyn-4HP5FyVfF2UO1RgUuyQIZrw/s640/20190907_215449.jpg" width="640" /></a></td></tr>
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KooX is a great place to hang out with friends. It has great music, a lovely ambiance and good food too. Timings are from 6pm - midnight.<br />
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KooX<br />
Novotel Chennai Chamiers Road<br />
11, Chamiers Road<br />
Nandanam. Chennai 600035.<br />
+91 44 2302333.<br />
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Sara Koshyhttp://www.blogger.com/profile/12323105273077010533noreply@blogger.com0tag:blogger.com,1999:blog-631088436075781689.post-24124283444150480112019-09-06T22:07:00.002+05:302019-09-11T22:33:27.258+05:30A Tamak afternoon<div dir="ltr" style="text-align: left;" trbidi="on">
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Modern Asian cuisine is the in thing at a lot of restaurants and that's what Tamak presents. Cheery, bright, cosy and trendy, the 70-seater restaurant at Feathers Hotel is just the place you go to when you want to forget your woes for a little while, for the warm and soothing ambiance and the food there does just that.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieuJ4X2TQOgh-Ry8VP3Rw4r_9cU4-nsM7QRUGB32mXWRsKhEjzUgrEu5aGt3lCmemqausUzyB6-63xtoIRivXmV-NFR4cD1I_InMNWKdX-NC_C4JQeOuBO-hkmi7bDD4f0ugBo3zJXNMU/s1600/BeFunky+Collage.1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="742" data-original-width="1600" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieuJ4X2TQOgh-Ry8VP3Rw4r_9cU4-nsM7QRUGB32mXWRsKhEjzUgrEu5aGt3lCmemqausUzyB6-63xtoIRivXmV-NFR4cD1I_InMNWKdX-NC_C4JQeOuBO-hkmi7bDD4f0ugBo3zJXNMU/s640/BeFunky+Collage.1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scenes outside and inside Tamak</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggnU9GmnhIh1BK-Rf4pxRf99syZaJjerC3IX16iWzZUJYzX4FjlkHfMWse0ApL_cUa4418kaXmI4Pz-be-83lGzShfacjlOaHyFvvLqxKett-UmyFHn7BzzscGbr500jcFJze0OuMLAf0/s1600/BeFunky+Collage.4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="742" data-original-width="1600" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggnU9GmnhIh1BK-Rf4pxRf99syZaJjerC3IX16iWzZUJYzX4FjlkHfMWse0ApL_cUa4418kaXmI4Pz-be-83lGzShfacjlOaHyFvvLqxKett-UmyFHn7BzzscGbr500jcFJze0OuMLAf0/s640/BeFunky+Collage.4.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mocktails and cocktail</td></tr>
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When the drinks are named after towns and localities of the city, that will surely bring a smile to your lips. That's another trend these days and that's how the Kanjeevaram, a mocktail, rolled in. Made with apple juice, tamarind and jaggery, the tamarind sweets that accompany amp up the flavour. My choice of cocktail was Triplicane, made with white rum, fresh pineapple and orange juices and coconut water and it was so refreshing. At Tamak, all the juices are freshly made.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFu7xGq6AocBwqVc9jT85F3z9r64ad154AkmQFu9nW5f21NB85ZklX6R8qr7eT8mM8VDGXPc8ytGjEzry1mQhp-FlsbtjsTJ0oWb2cFz_lbUEwUJqvz7ooEtdHHYrwg2246HSyBNu7YHU/s1600/20190822_150037.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="929" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFu7xGq6AocBwqVc9jT85F3z9r64ad154AkmQFu9nW5f21NB85ZklX6R8qr7eT8mM8VDGXPc8ytGjEzry1mQhp-FlsbtjsTJ0oWb2cFz_lbUEwUJqvz7ooEtdHHYrwg2246HSyBNu7YHU/s640/20190822_150037.jpg" width="369" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tamak team - Associate F&B Director, Ankit & Rajya</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEile6lORBDwD66InFS2n-4VYRE-Wkq3nX6w69UYOAO1zMUIdDasvtFHZEGTV9Kg_6XPbTPxZvdAv_7u5RzitzhftHh6S0y35KQMw17nlTIMdkkLTUI73BA6ibRcpdcoDt35T5DXplpM8sM/s1600/20190822_133245.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1236" data-original-width="1600" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEile6lORBDwD66InFS2n-4VYRE-Wkq3nX6w69UYOAO1zMUIdDasvtFHZEGTV9Kg_6XPbTPxZvdAv_7u5RzitzhftHh6S0y35KQMw17nlTIMdkkLTUI73BA6ibRcpdcoDt35T5DXplpM8sM/s320/20190822_133245.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amuse-bouche</td></tr>
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We had been invited for an afternoon of conversation and food tasting. Behind the glass-enclosed open kitchen, there's plenty of action. Rajya, one of the partners at Tamak, talked about the menu that features small plates, meal bowls and Asian BBQ. When the amuse-bouche - tiny paneer canapes arrived, she pointed out that India was also very much a part of Asia ...that's so true! The chilli cheese toast coated with sesame seeds, was equally engaging.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Tc_ci6lXRqV3FbAZwGqZ55l38h89rcU7p8e6qqmuGDJ_3gMpk1SwuQ4AEnyTVR2_RH9w6rTWnURYRPFvFig_gC3yjpGkcM1TqHQKY74uO1Tm9tfU064tZJ_ng9-OnPi9weBm7rNvDfg/s1600/20190822_133433.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Tc_ci6lXRqV3FbAZwGqZ55l38h89rcU7p8e6qqmuGDJ_3gMpk1SwuQ4AEnyTVR2_RH9w6rTWnURYRPFvFig_gC3yjpGkcM1TqHQKY74uO1Tm9tfU064tZJ_ng9-OnPi9weBm7rNvDfg/s640/20190822_133433.jpg" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grain chaat</td></tr>
</tbody></table>
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The grain chaat had 4 kinds of grains that included black rice and a dressing with just the right balance of mustard paste and sweetness from pomegranate arils. It didn't look pretty but this is one dish where looks do not matter at all. One mouthful and you'll be reaching for more!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO6_-QMDOwONaCA8yohw0GiJ4JWDkHjsht6dW_nzEhqSz4xhrNpvZiGjEEsJOfcF7djh0s2OUIFxgf6VOnOoqn8OiqDaytyTQ658x2v5Xq9v_MCbnsxvpCwuJDtKN1K-QgUFXeuG-SxOY/s1600/BeFunky+Collage.3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO6_-QMDOwONaCA8yohw0GiJ4JWDkHjsht6dW_nzEhqSz4xhrNpvZiGjEEsJOfcF7djh0s2OUIFxgf6VOnOoqn8OiqDaytyTQ658x2v5Xq9v_MCbnsxvpCwuJDtKN1K-QgUFXeuG-SxOY/s640/BeFunky+Collage.3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Iranian lamb kebab; steamed prawn wantan; chicken kebab; scallion sesame cake</td></tr>
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From the small plates listing, we were served Iranian lamb kebabs that just melted in the mouth. Steamed prawn wantons had fluffy skins but the chilli oil was rather mild. Crisp scallion sesame cake had to be an exercise in restraint - the bun was so crisp and the shiitake mushroom filling within was so delicious that it was so difficult to stop with just one portion.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHNlbVklkxruX2eT-jYt2VEcW0SdsdxPaXCbsOUJygt7qQ1CmoFVZNQKxLHg6ytPQ0TYlp42fbP8TGur02Mu57_Ab0czIlwt3iUuDEmi8JRlAGxVsztOuvBp81uKwMasqFJ3x2JiQZYa0/s1600/20190822_134151.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHNlbVklkxruX2eT-jYt2VEcW0SdsdxPaXCbsOUJygt7qQ1CmoFVZNQKxLHg6ytPQ0TYlp42fbP8TGur02Mu57_Ab0czIlwt3iUuDEmi8JRlAGxVsztOuvBp81uKwMasqFJ3x2JiQZYa0/s640/20190822_134151.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spicy Thai pomelo salad</td></tr>
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The spicy Thai pomelo salad with lettuce and yam beans is something you can tuck into without any misgivings. The spice was rather subdued but the pomelo is sweet and I loved the crunch of yam bean and peanuts. Such a refreshing salad it was.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI0gTHPpI241vpu0pCNmfvceGSTJC9Y1e_7uStFSSQP1vmnEuwZVnOhGdIG4pvemYFQPDJjDpkfH_U3fzEQ4H4DAJCtAY_s4lbRQzU3vFy4xDtmgs7XBfqlida8JT87Y6jALLjbG3At1Y/s1600/20190822_142043.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1286" data-original-width="1600" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI0gTHPpI241vpu0pCNmfvceGSTJC9Y1e_7uStFSSQP1vmnEuwZVnOhGdIG4pvemYFQPDJjDpkfH_U3fzEQ4H4DAJCtAY_s4lbRQzU3vFy4xDtmgs7XBfqlida8JT87Y6jALLjbG3At1Y/s400/20190822_142043.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Anda paratha</td></tr>
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Anda paratha was the one that that stole the show. Straight off the tawa, we almost burnt our fingers trying to tear it apart. I was told this is street food in Delhi but whatever the provenance, this is a must order dish. The paratha was fried so crisp that it was almost like a puff, the egg filling spicy. Together, they made for a deadly combination.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy0lCaRJZ86oReWI7jXm7OggRbISEBlPw-hPFWmlu41X3HbZcXLQX66LKaEtELyfTji7f-U_HMomf7QNB2dNe7AhbU_EEhbozscNu-AqLbm5PyDJA0HDW5vRYmh8lmqiE9O4Sdhlupk58/s1600/20190822_142314.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1250" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy0lCaRJZ86oReWI7jXm7OggRbISEBlPw-hPFWmlu41X3HbZcXLQX66LKaEtELyfTji7f-U_HMomf7QNB2dNe7AhbU_EEhbozscNu-AqLbm5PyDJA0HDW5vRYmh8lmqiE9O4Sdhlupk58/s320/20190822_142314.jpg" width="249" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled eryngii</td></tr>
</tbody></table>
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The eryngii mushrooms were sliced really thin. Miso butter gave it an umami flavour but because of the thinness of the slices, parts of it got charred more than they needed to, resulting in a slightly leathery texture. Still, they tasted good and probably they would have been a fabulous accompaniment to some sticky rice. Achaari broccoli has a mix of kasundi and caraway seed which add a lovely pungency to the rather bland veggie.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Fq-WICCjRUNbqCum6u4XIJiaLdeHVh3Y8EPnIaePxB306oMmWcMck4wBIXPeKLB2Mux57yyEua3RD4bBp6z9bJC1OOU2kpfG7BkDJeoVuCjX5FJmZ3j_34tRVB1AJph_b-5j7LqMUT0/s1600/20190822_143800.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Fq-WICCjRUNbqCum6u4XIJiaLdeHVh3Y8EPnIaePxB306oMmWcMck4wBIXPeKLB2Mux57yyEua3RD4bBp6z9bJC1OOU2kpfG7BkDJeoVuCjX5FJmZ3j_34tRVB1AJph_b-5j7LqMUT0/s640/20190822_143800.jpg" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir fried chicken with green beans</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR28Zw5t_YMILNVm_Xm2M8X1CRoBM8mBUh5vFk58XOqJfnpF3YBu7_fsiMIrZvcXRXqS8LObOWAfqY38oPzoHwrw4app_XZ5LEk9BOhqc7qZk1M1ghq94AcxDGLSGi5kLAXKWUbsM_Omc/s1600/20190822_144155.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR28Zw5t_YMILNVm_Xm2M8X1CRoBM8mBUh5vFk58XOqJfnpF3YBu7_fsiMIrZvcXRXqS8LObOWAfqY38oPzoHwrw4app_XZ5LEk9BOhqc7qZk1M1ghq94AcxDGLSGi5kLAXKWUbsM_Omc/s640/20190822_144155.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A selection of Indian bread, kali dal; sarson sag</td></tr>
</tbody></table>
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Two main courses - the first was stir fried chicken with beans but it seemed to have lost the plot somewhere. The other main was Indian bread and we selected <i>makki roti</i> and <i>mattar paratha</i>, with <i>kali </i><i>dal</i> and <i>sarson sag</i> as accompaniments. The breads were good, the <i>dal</i> and <i>sag, </i>passable.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79CCuXMqLdkNW2eSkn2cfQyPzFerlUHWWtvgldJl-Sqgm75hTuuAYfYybtmP-xZt67THyBXGU-6wxIoFSKRNWRTKMYFHefbJgCINFDShYO_8pZFrXCKBt7Uq5jbvmwisoRh8xWqjXjdk/s1600/20190822_151307.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79CCuXMqLdkNW2eSkn2cfQyPzFerlUHWWtvgldJl-Sqgm75hTuuAYfYybtmP-xZt67THyBXGU-6wxIoFSKRNWRTKMYFHefbJgCINFDShYO_8pZFrXCKBt7Uq5jbvmwisoRh8xWqjXjdk/s640/20190822_151307.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rhubarb tres leche; triple chocolate mousse with berry compote</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8OllYofFCKinBZx6PYQE0AnKmMvMxyj4uZYK3JI6lUrspUeMOOjLHAGhLzFJDv8vnXr04DnQKUsbnA-4COD88juEOZYgpnllNl9qyGff3_pGgIutrQV1fRQRT4Uyd79HRCCkPJX-uUCg/s1600/20190822_151330.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1108" data-original-width="1600" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8OllYofFCKinBZx6PYQE0AnKmMvMxyj4uZYK3JI6lUrspUeMOOjLHAGhLzFJDv8vnXr04DnQKUsbnA-4COD88juEOZYgpnllNl9qyGff3_pGgIutrQV1fRQRT4Uyd79HRCCkPJX-uUCg/s640/20190822_151330.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Matcha tiramisu with soju and yuzu syrup </td></tr>
</tbody></table>
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Of the 3 desserts, the most appealing was the triple berry mousse. A little less setting agent would have made it even more appealing. As for the rhubarb, it's not a vegetable that's seen in the local markets but I think it is a good way of toning down the sweetness of a tres leche.<br />
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At Tamak, it's the appetisers that score on all fronts. They are innovative, addictive and so darn tasty!<br />
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Tamak is at Feathers A Radha Hotel<br />
4/129 Mount Poonamallee Rpad<br />
Manapakkam, Chennai 600089.<br />
Reservations at 07358018814.<br />
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Sara Koshyhttp://www.blogger.com/profile/12323105273077010533noreply@blogger.com0tag:blogger.com,1999:blog-631088436075781689.post-29306789472163517862019-08-25T23:24:00.000+05:302019-08-26T17:04:50.613+05:30New menu at Focaccia, HRC<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_qHDqSJfrIiq1teT_5PI0QGkc80fKLttLTSKlDCPc3QrunZfnkiB_KNdcL42PrJCdFNTawZXteKyGm69oV823PnRHlqSdAPP27-64WBmGqnPl5F0SuPZic5ihjY6Wxge2UgPE9RgGjsM/s1600/20190821_220112.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1157" data-original-width="1600" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_qHDqSJfrIiq1teT_5PI0QGkc80fKLttLTSKlDCPc3QrunZfnkiB_KNdcL42PrJCdFNTawZXteKyGm69oV823PnRHlqSdAPP27-64WBmGqnPl5F0SuPZic5ihjY6Wxge2UgPE9RgGjsM/s640/20190821_220112.jpg" width="640" /></a><br />
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I'm not sure what it is I like about Focaccia. It could be food - as Italian as it should be or maybe it's the ambiance of the restaurant or perhaps even the chef. So every time the menu undergoes a change, we are invited to try it out and we have Chef Mauro explain it to us. Of course, he never reveals the recipes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMIjT7f4SvkFZIz0UdGRjX85wdCOvVCty3mYyf3UhokieVE8TNEm6oaLRfEStIos0veXLGYEDLo-nysCX2OZS-l7_SzFiDnaEbmttfSbUlLHO4OddYQO2EfuilLLz8EUtQc_7_2Ddsozo/s1600/20190821_201647.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1221" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMIjT7f4SvkFZIz0UdGRjX85wdCOvVCty3mYyf3UhokieVE8TNEm6oaLRfEStIos0veXLGYEDLo-nysCX2OZS-l7_SzFiDnaEbmttfSbUlLHO4OddYQO2EfuilLLz8EUtQc_7_2Ddsozo/s640/20190821_201647.jpg" width="488" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Tartare di tonno, salsa ravigote, microgreens</i></td></tr>
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One of the new appetisers is <b>tuna tartare with ravigote sauce and microgreens</b>. Tartare is always about the freshest of ingredients and tiny dices of fish are blush pink; the slightly tart dressing and drizzle of olive oil is all that is needed to round off the flavours.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqZsVxTME3ItOWUAM0YOyIyLDS3Gc07I0M2KbU-PfBi7LEZf9yoKC0PX7DMuhPk5tW4IV3MN-9dfJX3RJet9jWJhn12YqW9XPz1IYoreyr_uruEwSReslDKT8zs_zUvKSesQvA_EZP9l8/s1600/20190821_202232.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1359" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqZsVxTME3ItOWUAM0YOyIyLDS3Gc07I0M2KbU-PfBi7LEZf9yoKC0PX7DMuhPk5tW4IV3MN-9dfJX3RJet9jWJhn12YqW9XPz1IYoreyr_uruEwSReslDKT8zs_zUvKSesQvA_EZP9l8/s640/20190821_202232.jpg" width="542" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Insalata di fichi e pomodorini con burrata fresca</i></td></tr>
</tbody></table>
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Chef Mauro's salads are very simple, an alliance of as few ingredients as possible. The <b>fig and cherry tomato salad with burrata</b> is a good example; the creamy cheese needed only the sweetness of figs and cherry tomatoes and the acidity of balsamic vinegar to complete it. If it's crunch you need, the slice of toasted brioche provides it.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhmRLKXbzYMclHZ4yUq0Ro1bKTUqNW6XCUOzXUV_Gzsb2ahwcjA6i8CZX6_lrvhvVMSY9eZVrBjYJbWdF93bMW1hiB8rrA0MmU5qlYhhjvjiXAbqooBCaJD_dPUwccIKYXas8pyKOBmcU/s1600/20190821_202636.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1116" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhmRLKXbzYMclHZ4yUq0Ro1bKTUqNW6XCUOzXUV_Gzsb2ahwcjA6i8CZX6_lrvhvVMSY9eZVrBjYJbWdF93bMW1hiB8rrA0MmU5qlYhhjvjiXAbqooBCaJD_dPUwccIKYXas8pyKOBmcU/s640/20190821_202636.jpg" width="446" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Flan di peperoni gialli, succo di pomodoro e bufala</i></td></tr>
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<b>Yellow capsicum flan, tomato juice and buffalo mozzarella</b> is a flan unlike any other. It simply melts in the mouth with absolutely no evidence of having been made with a pepper. If you're looking for a vegetarian appetiser, you can't go wrong with this one. For me, a little more tartness in the tomato juice would have worked wonders.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmBruhxg9K6RjnGqpa_9lpRoi2LLHV3H6DzDDLjwgrn9wr9F_-0-ABjQbT3Fr9X_CvKxb4L5if9wVWRHMiDemxGeslJHzXKBv2XZ9KZrd7-3WzZf07gQgYBmHyEWkqcTvD1nJcQunzRaI/s1600/20190821_204432.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="843" data-original-width="1600" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmBruhxg9K6RjnGqpa_9lpRoi2LLHV3H6DzDDLjwgrn9wr9F_-0-ABjQbT3Fr9X_CvKxb4L5if9wVWRHMiDemxGeslJHzXKBv2XZ9KZrd7-3WzZf07gQgYBmHyEWkqcTvD1nJcQunzRaI/s640/20190821_204432.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Risotto ai gamberi e pepperoncino, avvolto nel branzino</i></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHMrBIpaHMGp1kXJqkv-f46kZaoxCxm0Qo6OlQh69SAf74wS9y0sTo6mvDHsohFbrVfZO0uzzcZffDz55LaCR81gs58KinoMP_nXsesJdyw3sY_aXJcg_BRBCDiC9_qKQRL_QrqDjSAI/s1600/20190821_205001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHMrBIpaHMGp1kXJqkv-f46kZaoxCxm0Qo6OlQh69SAf74wS9y0sTo6mvDHsohFbrVfZO0uzzcZffDz55LaCR81gs58KinoMP_nXsesJdyw3sY_aXJcg_BRBCDiC9_qKQRL_QrqDjSAI/s640/20190821_205001.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Ravioli al brasato, burro salvia, fondo di carne e tartufo</i></td></tr>
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Chef Mauro's pasta courses are always interesting. <b>Prawn risotto wrapped in sea bass carpaccio</b> had juicy prawns and rice cooked in a flavourful seafood stock. However, the <b>braised lamb ravioli with sage butter and truffle</b> wowed us completely. Silken pasta enclosed the most exquisitely braised lamb filling which was then drizzled with a luxuriant sage butter sauce. The medley of flavours and textures left us craving for more.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_uQf_kwIf0b5uX4gda-yYNBNofrn1M_R-Sbwdo1El4vCQ41iDPe9s4Mw5PWUTs9TGrZWXvz9n4X903bCkMdHptslMh_1f0cUQVqFOGLAKYmDnpHR-oku7hoMnIMOgCjPixgvoGRUlnGA/s1600/20190821_211921.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="950" data-original-width="1600" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_uQf_kwIf0b5uX4gda-yYNBNofrn1M_R-Sbwdo1El4vCQ41iDPe9s4Mw5PWUTs9TGrZWXvz9n4X903bCkMdHptslMh_1f0cUQVqFOGLAKYmDnpHR-oku7hoMnIMOgCjPixgvoGRUlnGA/s640/20190821_211921.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Pesce spada grigliato pesto rosso e zucchine grigliate</i>. <br />
Sundried tomato pesto is a perfect foil for the meaty swordfish.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTT5yJnmXbPuJXQ08IXI-yZisDAnba54SgN0hQIb8AUuJuCBn-w0egFGNN2Dx1Ko5ZL1cwIjZbsqRzFBcu8oGQlSVeHXBXXXKmjQ7ZbipvjchVGNu8xII5SPJbvk1bNcollXX9zSAs6ug/s1600/20190821_212041.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTT5yJnmXbPuJXQ08IXI-yZisDAnba54SgN0hQIb8AUuJuCBn-w0egFGNN2Dx1Ko5ZL1cwIjZbsqRzFBcu8oGQlSVeHXBXXXKmjQ7ZbipvjchVGNu8xII5SPJbvk1bNcollXX9zSAs6ug/s640/20190821_212041.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Pollo dorato in salsa Villeroy, verdue allo scalogno, polenta al funghi</i></td></tr>
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<b>Breaded chicken breast Villeroy</b> is the other dish that we absolutely loved. The chicken had been coated in a creamy sauce before being crumb fried. Moist and very tender, I'm sure there's more to the technique and it was truly divine. Mushroom polenta and mixed vegetables completed the dish.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDeHyX5C8-Ajg0No43SFskc-Z89Joh-RXqq3-OUElql2geCqvIfCMMF_j6LDpGwABimAcvWo289VlMIQWo5WYfHxgdDJfe9X9FI4iODvDjp5Aa-nfHgFVtP-Z6ntCE1Zfw1AXBocJ35c0/s1600/20190821_220400.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1501" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDeHyX5C8-Ajg0No43SFskc-Z89Joh-RXqq3-OUElql2geCqvIfCMMF_j6LDpGwABimAcvWo289VlMIQWo5WYfHxgdDJfe9X9FI4iODvDjp5Aa-nfHgFVtP-Z6ntCE1Zfw1AXBocJ35c0/s640/20190821_220400.jpg" width="600" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From top: <i>millefoglie al cioccolato e mousse al gianduja; salame di cioccolato; crème brûlée</i></td></tr>
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Leave it to an Italian chef to make the most wickedly delectable desserts with nuts and chocolate - chocolate millefeuille and chocolate salami. The sugar crust on the orange and pistachio crème brûlée shattered with a single tap but the custard below could have done with a little more baking.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_qHDqSJfrIiq1teT_5PI0QGkc80fKLttLTSKlDCPc3QrunZfnkiB_KNdcL42PrJCdFNTawZXteKyGm69oV823PnRHlqSdAPP27-64WBmGqnPl5F0SuPZic5ihjY6Wxge2UgPE9RgGjsM/s1600/20190821_220112.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1157" data-original-width="1600" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_qHDqSJfrIiq1teT_5PI0QGkc80fKLttLTSKlDCPc3QrunZfnkiB_KNdcL42PrJCdFNTawZXteKyGm69oV823PnRHlqSdAPP27-64WBmGqnPl5F0SuPZic5ihjY6Wxge2UgPE9RgGjsM/s400/20190821_220112.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Millefoglie al cioccolato</i> and how to eat it!</td></tr>
</tbody></table>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxCqoTxXMAcy3wh5EcvqUST28haftroyWlLDaO-mKg5-m7ZpdcL3awGSdhqiIHuucHMt62QOi47fQ6b2vtdVw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo9tVLjrL6gNKMtCXZFNIdzdVERm8kjNPh0SNzbF6tvStBKnyNqxLSjUqWza_JjqmiPqkZ_c0rGZfmJvR_xzkUji3Kxv82VDWfthDhs3CqCOa4484lnF9OA8aR8lWjMeGsOH7bcR0GWqw/s1600/BeFunkyCollage.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1022" data-original-width="1600" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo9tVLjrL6gNKMtCXZFNIdzdVERm8kjNPh0SNzbF6tvStBKnyNqxLSjUqWza_JjqmiPqkZ_c0rGZfmJvR_xzkUji3Kxv82VDWfthDhs3CqCOa4484lnF9OA8aR8lWjMeGsOH7bcR0GWqw/s640/BeFunkyCollage.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Mauro </td></tr>
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Focaccia is at Hyatt Regency Chennai.<br />
365, Anna Salai, Teynampet, Chennai.<br />
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Do call <span style="background-color: white;">+91 44 61001234 </span>f<span style="background-color: white;">or more information or reservations.</span> <br />
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Sara Koshyhttp://www.blogger.com/profile/12323105273077010533noreply@blogger.com0tag:blogger.com,1999:blog-631088436075781689.post-58454886603357855442019-08-09T12:03:00.000+05:302019-08-13T23:02:56.663+05:30An evening at Sky Terrace, Fortune Select Grand Chennai <div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSVwPAsUJczNonwt2MQRiNbaDVv4og0GjxPWqVdP7RceRp1y3vLn4U5FD72p4UA_jrG9ldHhzUAHzEC1pEbCo6aEzugp79hlt3UBY9eDODI2KFASt5exdlnm-DS2YkBKyAbUivYA6Y9MQ/s1600/20190802_194449.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1092" data-original-width="1600" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSVwPAsUJczNonwt2MQRiNbaDVv4og0GjxPWqVdP7RceRp1y3vLn4U5FD72p4UA_jrG9ldHhzUAHzEC1pEbCo6aEzugp79hlt3UBY9eDODI2KFASt5exdlnm-DS2YkBKyAbUivYA6Y9MQ/s640/20190802_194449.jpg" width="640" /></a><br />
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It was a long drive from the ECR to Singaperumal Koil near Maraimalai Nagar. Traffic was heavy at that time of the evening but I had interesting company. Even after living in Chennai for so many years, many of the localities we passed were ones I had only read about. Soon enough, the imposing Fortune Select Grand was before us. The lawns of the property are beautifully manicured and the lights glowed their welcome.<br />
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<a href="https://www.fortunehotels.in/chennai-fortune-select-grand.dh.38">Fortune Select Grand Chennai</a> is an upscale 5 star business hotel with 171 rooms, 4 restaurants and 6 banquet halls. It's the only such starred property in the area which is a hub for the IT and automobile industries and an upcoming retail and recreational destination. We were greeted with shell necklaces and a refreshing drink. F&B Manager, Karunakaran and Executive Chef Sarafath took us on a quick tour of the property.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEhlmTxDQwcpQe7C5yfBI2ZheeO_aN17kESTDZJQas5rFDVYFXqnAV730L7TpVV4hZcgkLemqTO7-OH_dGTnNMbKbxHwP_voMW3eBZ5tWEQpF5IX7XcRF6GTPMu_fwEyhUXjLj8dSBAa4/s1600/20190802_193534.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="977" data-original-width="1600" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEhlmTxDQwcpQe7C5yfBI2ZheeO_aN17kESTDZJQas5rFDVYFXqnAV730L7TpVV4hZcgkLemqTO7-OH_dGTnNMbKbxHwP_voMW3eBZ5tWEQpF5IX7XcRF6GTPMu_fwEyhUXjLj8dSBAa4/s640/20190802_193534.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Orchid - the all day diner</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQE-eo3ciUSQQxF1GqKko44yhrvB5Zu_1tcEszl6NcbNk2ReN1Z0OM0Up3eHr62RIHThUfvG1la70M8oNYUoAJDY_9ZB_rRtStm1BBx37Cjd3OJTbcP1avTAef4uzT9SJEApID5iUlnAs/s1600/20190802_193603.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQE-eo3ciUSQQxF1GqKko44yhrvB5Zu_1tcEszl6NcbNk2ReN1Z0OM0Up3eHr62RIHThUfvG1la70M8oNYUoAJDY_9ZB_rRtStm1BBx37Cjd3OJTbcP1avTAef4uzT9SJEApID5iUlnAs/s640/20190802_193603.jpg" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Executive Chef Sarafath Khan</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5UaqpQbUpJNvUMR7xulL94t8Gdkth8-wkt_yo_kFNGKQkumqbZawMsbyWBp5Don3U2F5N5nNBmQ3IeB4zlb5t88j_DTHxTXRh3MG5qSAjtgKYXNKUOpBFTeGo9e8xojuxaNOYvp3xlWM/s1600/20190802_193750.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1162" data-original-width="1600" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5UaqpQbUpJNvUMR7xulL94t8Gdkth8-wkt_yo_kFNGKQkumqbZawMsbyWBp5Don3U2F5N5nNBmQ3IeB4zlb5t88j_DTHxTXRh3MG5qSAjtgKYXNKUOpBFTeGo9e8xojuxaNOYvp3xlWM/s640/20190802_193750.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Desserts at Orchid</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyNBUy7C_Q-iltBejdSZ5EaFiDightZsprr3y_dN5i8KApkg0lpr1xsZnI5Ro9j1LTcvTX9Zs6MfmCG7ahyphenhyphen4DWX0M4BF60pOo0LRDIHRd0A9X91cBqC6zXsF-1sU9zR82VcHYjLgL4Av0/s1600/20190802_225012.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyNBUy7C_Q-iltBejdSZ5EaFiDightZsprr3y_dN5i8KApkg0lpr1xsZnI5Ro9j1LTcvTX9Zs6MfmCG7ahyphenhyphen4DWX0M4BF60pOo0LRDIHRd0A9X91cBqC6zXsF-1sU9zR82VcHYjLgL4Av0/s640/20190802_225012.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Neptune Bar</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKMpoH_mb7tcNKtK2dmnzB16dPW7pHunUL7LJ2pYf2OpyPZRcYJkVVhyphenhyphenYQO4I-YQJHl7F8GiH4pBx1C461yivEEciYkxNUeFbUfNcXHYs_1m8uM44VmLMXlxp8hvV3RH1smHTYqONg1iM/s1600/20190802_224347.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKMpoH_mb7tcNKtK2dmnzB16dPW7pHunUL7LJ2pYf2OpyPZRcYJkVVhyphenhyphenYQO4I-YQJHl7F8GiH4pBx1C461yivEEciYkxNUeFbUfNcXHYs_1m8uM44VmLMXlxp8hvV3RH1smHTYqONg1iM/s640/20190802_224347.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The serene pool and Aqua Grill in the background</td></tr>
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Fortune Select Grand has the advantage of space and it is this spaciousness that adds to its charm and elegance. Orchid, the all-day diner, serves a multi cuisine menu, both buffet style and à la carte. The restaurant was packed and of course, I couldn't resist having a peek at the desserts on display. We also checked out the split level Neptune Bar & Lounge where there's a DJ on weekends. Aqua Grill with its poolside barbeque area is a lovely space that promises a romantic setting for a dinner date with that special someone.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil7uMloLqpHQknzLEeUlnjw69IA57PI5PO9Az2-qU7n0kUyeLl1C4s5yOXXtanHKzo0RCW3tDIQnGhYP8p-m-0140w_gees8iobZzc4v9HyFt3ZxOcFGTDmy6Y1ubplUrwki4Xp80ikYg/s1600/20190802_194210.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil7uMloLqpHQknzLEeUlnjw69IA57PI5PO9Az2-qU7n0kUyeLl1C4s5yOXXtanHKzo0RCW3tDIQnGhYP8p-m-0140w_gees8iobZzc4v9HyFt3ZxOcFGTDmy6Y1ubplUrwki4Xp80ikYg/s640/20190802_194210.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sky Lounge</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVirAjasO-cs_y8VFd0gcn46a1Kijv368FfYtpHzRKbQ_4DwcXtfoN6wyK7SL8hEpRiGRHNrIbrpSKAg1VR3LphhwPMd92Ijieej-8f3LsW08XtaXyQjjPepIypZCVi39-_D8kkW5L7I0/s1600/20190802_194352.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="900" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVirAjasO-cs_y8VFd0gcn46a1Kijv368FfYtpHzRKbQ_4DwcXtfoN6wyK7SL8hEpRiGRHNrIbrpSKAg1VR3LphhwPMd92Ijieej-8f3LsW08XtaXyQjjPepIypZCVi39-_D8kkW5L7I0/s400/20190802_194352.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Live teppan counter at the Fair Weather section </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" data-original-height="1092" data-original-width="1600" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSVwPAsUJczNonwt2MQRiNbaDVv4og0GjxPWqVdP7RceRp1y3vLn4U5FD72p4UA_jrG9ldHhzUAHzEC1pEbCo6aEzugp79hlt3UBY9eDODI2KFASt5exdlnm-DS2YkBKyAbUivYA6Y9MQ/s640/20190802_194449.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Open Terrace that's perfect for open air dining</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSVwPAsUJczNonwt2MQRiNbaDVv4og0GjxPWqVdP7RceRp1y3vLn4U5FD72p4UA_jrG9ldHhzUAHzEC1pEbCo6aEzugp79hlt3UBY9eDODI2KFASt5exdlnm-DS2YkBKyAbUivYA6Y9MQ/s1600/20190802_194449.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOEZYeYdBnrBpiX8WpoTuVib4MPRY749QdsL5ao1bCbvNKtq9ZF4ZtRtdtKqvpscEjZvyjuRKrjKrIaxXmGNhMnWZhrUssiDC0IJ2fubF2enN5zkpbYY1-HZRitY9XkCHhr9Iedk6c4n4/s1600/20190802_194624.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOEZYeYdBnrBpiX8WpoTuVib4MPRY749QdsL5ao1bCbvNKtq9ZF4ZtRtdtKqvpscEjZvyjuRKrjKrIaxXmGNhMnWZhrUssiDC0IJ2fubF2enN5zkpbYY1-HZRitY9XkCHhr9Iedk6c4n4/s640/20190802_194624.jpg" width="360" /></a></div>
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Finally, we were at the Sky Terrace, the rooftop restaurant. It's a 4 part area that comprises the Sky Lounge, Fine Dining, Fair Weather and Open Terrace which, as the name indicates, is open to the sky. The first, furnished with dark leather and dim lighting, is perfect for a quiet drink before dinner. The Terrace was so breezy but because it too was dimly lit, we opted to sit in the Fair Weather dining area.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTXmRNyrHYc6sUREou4jvg_wO2yhyphenhyphenyEBpkVI21Q-N1M5HN29iRPN36geC2UoXVVQhBK_oo03yV8fsGZL3EjjkjmZ18IhdWdReKbGWxggqB6GZiJs_aI-9I-Y0OVk2HgFHNbvbFCXvSLDc/s1600/20190802_195413.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTXmRNyrHYc6sUREou4jvg_wO2yhyphenhyphenyEBpkVI21Q-N1M5HN29iRPN36geC2UoXVVQhBK_oo03yV8fsGZL3EjjkjmZ18IhdWdReKbGWxggqB6GZiJs_aI-9I-Y0OVk2HgFHNbvbFCXvSLDc/s320/20190802_195413.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apple Tonic</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJW0f9X1wQx4DRPrvOtcukmrMfLywsXo3sfT6lTvx-7r2SIfhnXivBeimxQZ-L8hHrheCxFlcpqC1Sksh15_O8EZ3pq6ocfxJVbnZJzkKFohsLahfg-BCCs3t2Af-Y14n2cY1ig8LfXw8/s1600/BeFunky+Collage.2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJW0f9X1wQx4DRPrvOtcukmrMfLywsXo3sfT6lTvx-7r2SIfhnXivBeimxQZ-L8hHrheCxFlcpqC1Sksh15_O8EZ3pq6ocfxJVbnZJzkKFohsLahfg-BCCs3t2Af-Y14n2cY1ig8LfXw8/s640/BeFunky+Collage.2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Onion rings; dahi ki kebab; dal ki shammi; satay</td></tr>
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Open from 6pm to midnight, the restaurant is stylish and the floral upholstery is so pleasing to the eye. We were welcomed with Apple Tonics. The first of our starters was batter-coated onion rings threaded onto skewers. They stayed crisp even after we had spent time photographing them, the batter was light and allowed the onion to shine through. Both <i>dahi ki kebab </i>and <i>dal ki shammi </i>were all about textures, one soft and the other crisp; hung curd and yoghurt mint chutneys were perfect to dip them into. The chicken satay was tender and the aroma of lemongrass was enticing while the peanut dip tasted quite raw and too smooth. Not a problem as the satay was moist enough to be had by itself.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZSW1B50LxIFR2l4Qv6LJmrS5E-bf77pc2kH4Sk0rAPq3YRpIeMBorPSSILUK-hYiJEmiHQDm_9_j5UKy_tPEs40p4gb3yOjkL0KhrFN5JjBDduD-2NcwAoMRcE8DIhMtqwu5Zd0vIijs/s1600/20190802_203045.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="857" data-original-width="1600" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZSW1B50LxIFR2l4Qv6LJmrS5E-bf77pc2kH4Sk0rAPq3YRpIeMBorPSSILUK-hYiJEmiHQDm_9_j5UKy_tPEs40p4gb3yOjkL0KhrFN5JjBDduD-2NcwAoMRcE8DIhMtqwu5Zd0vIijs/s640/20190802_203045.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixed meat sizzler</td></tr>
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A platter of mixed meats sizzled its way across the room. It held chicken, fish, jumbo prawns and lamb. Marinated in Indian spices, it was a delicious dish where each protein had been beautifully cooked, even the prawns remained succulent after their stint in the tandoor. Attention to detail was very evident.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnwnrwNLR97vR4lA-u5nRou8N31Mkq8yW4fq6yA08EV4vPTz-ebbOtye_UzZBpMgrMJtHY_NDXX_H_bLLdqGr8WI6qUogI8PKH-QcbVEzx19W4WdKxWhXTKBGjEhJI006bh3O4kjmolJI/s1600/20190802_204758.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="963" data-original-width="1600" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnwnrwNLR97vR4lA-u5nRou8N31Mkq8yW4fq6yA08EV4vPTz-ebbOtye_UzZBpMgrMJtHY_NDXX_H_bLLdqGr8WI6qUogI8PKH-QcbVEzx19W4WdKxWhXTKBGjEhJI006bh3O4kjmolJI/s320/20190802_204758.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prawn tempura</td></tr>
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Sky Terrace serves global cuisine that includes Japanese, Thai, Mid-Eastern and Indian, of course. If you opt for Japanese, you could sit in front of the teppan and watch your meal being prepared. Our prawn tempura was perfectly done, the prawns were fresh and the batter crisp. The soy dipping sauce had very well balanced flavours.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWKyXbQaBCXtbHKf91LDat6m-2uksM3k3n6pnWH-i8AxDp_6oE4dYBIWIEUxfSXfE9qtBeWRhrrbI6uNsfNSWxeqoG7Q4uY9bzGclwXA_84kixLs_2rmHBq1Z0W50evTIp5zytfeamkA/s1600/20190802_210938.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1531" data-original-width="1600" height="612" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWKyXbQaBCXtbHKf91LDat6m-2uksM3k3n6pnWH-i8AxDp_6oE4dYBIWIEUxfSXfE9qtBeWRhrrbI6uNsfNSWxeqoG7Q4uY9bzGclwXA_84kixLs_2rmHBq1Z0W50evTIp5zytfeamkA/s640/20190802_210938.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Burnt garlic chicken dumpling soup</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyKWme6pcpBrmkTLK0diJNHWkZzOUc2HYdp4Uf-leB6D-gIon6UeLt0H1gzwx9dXn4omzdEEXcPCF6UpWFelATGJMOsQcoX8IxlMsDFXNf00hXmezR-vpKuvmUgfUZ0A6Xu0yja4gEbYo/s1600/20190802_212328.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyKWme6pcpBrmkTLK0diJNHWkZzOUc2HYdp4Uf-leB6D-gIon6UeLt0H1gzwx9dXn4omzdEEXcPCF6UpWFelATGJMOsQcoX8IxlMsDFXNf00hXmezR-vpKuvmUgfUZ0A6Xu0yja4gEbYo/s640/20190802_212328.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled veg salad</td></tr>
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Tiny little dumplings and bright colourful vegetables made up the burnt garlic soup. The soup was light, the garlic flavour mild and just delicious. The grilled vegetable salad was full of colourful veggies, a mildly spiced and tangy dressing would have made it a more interesting combination.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Em2aW0SaSOalk66CLC7Uh8LxYdxQ9HsMJoCp2iGix2oiyNj0QJeEz3BHKPN8nNcGIb88TpCe6b01sPURFw2MQETCRrHEFMGoz7JM4y7hrv927l_iPKNcpVyX6NA91DUA0nxjchyphenhyphen0RvY/s1600/20190802_214639.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Em2aW0SaSOalk66CLC7Uh8LxYdxQ9HsMJoCp2iGix2oiyNj0QJeEz3BHKPN8nNcGIb88TpCe6b01sPURFw2MQETCRrHEFMGoz7JM4y7hrv927l_iPKNcpVyX6NA91DUA0nxjchyphenhyphen0RvY/s640/20190802_214639.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mongolian lamb with fried rice</td></tr>
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Mongolian lamb had strips of tender lamb cooked with peppers and onion slices. It was a tasty dish but steamed white rice would have been a better accompaniment than the fried rice.<br />
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There was also an aromatic Awadh-style biryani. Partially cooked biryani is stuffed into a length of bamboo and it gets baked for another 45 minutes. The foil cover was opened at the table and the aroma of the biryani wafted around. Topped with nuts, it's a wonderful blend of rice, meat and spices.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuo4VsE-giFdtW6XgqssdTo_h25UjQSbNmNKNeIsui_T-GTKiCKjGJDcPG1u8skmukpkuJwN2TWZtTavMKFiokqa044zrrJ7EkZJFgFMxFk-XljyafnQc9BL7sbGqFkRIhsFjgnzrxpqw/s1600/20190802_213339.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1140" data-original-width="1600" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuo4VsE-giFdtW6XgqssdTo_h25UjQSbNmNKNeIsui_T-GTKiCKjGJDcPG1u8skmukpkuJwN2TWZtTavMKFiokqa044zrrJ7EkZJFgFMxFk-XljyafnQc9BL7sbGqFkRIhsFjgnzrxpqw/s640/20190802_213339.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garlic<i> naan; dal makhani; lachha paratha</i></td></tr>
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If there was one dish that wowed us that night, it was for sure the <i>dal makhni</i>. It was the perfect marriage of lentils, spices and aromatics that resulted in a chocolate brown, thick, fragrant, mellow yet hearty dish. The combination of the<i> dal</i> and <i>lachha paratha</i> was simply mind blowing.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpU8wH-TP5_JehUqnTyK37rKJ6GFvWFKzaNN3IC112wxi-5-IGWjK60P6Ji_8yeWSzYyomGGkZcRk3FnIFUKK7M7aKzzbTDxIKKm2diFFu1dEBDSJNitceq4zqFK2t82lo41iQUl9HsrA/s1600/20190802_222053.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpU8wH-TP5_JehUqnTyK37rKJ6GFvWFKzaNN3IC112wxi-5-IGWjK60P6Ji_8yeWSzYyomGGkZcRk3FnIFUKK7M7aKzzbTDxIKKm2diFFu1dEBDSJNitceq4zqFK2t82lo41iQUl9HsrA/s640/20190802_222053.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">F& B Manager Karunakaran and Exec Chef Sarafath</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpAlrgqh6S4faKX8NtGZizA_k_CvvUmcFczUo_rVJOAJtXplXYWSBVmlTDIzY0ZZCzVkkHZ4J4WR-N-JVvtH3bibI41G5P43HT4QBWeyMAvMS4K1lZAAJGWkBlPp3kN0jrlKKML4ST6mM/s1600/BeFunky+Collage.1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="799" data-original-width="1600" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpAlrgqh6S4faKX8NtGZizA_k_CvvUmcFczUo_rVJOAJtXplXYWSBVmlTDIzY0ZZCzVkkHZ4J4WR-N-JVvtH3bibI41G5P43HT4QBWeyMAvMS4K1lZAAJGWkBlPp3kN0jrlKKML4ST6mM/s640/BeFunky+Collage.1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ice cream with tender coconut; <i>rasmalai</i></td></tr>
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Secretly, I was glad that they had kept the desserts simple - vanilla ice cream with nuts and chocolate sauce. It was served in a coconut shell which accounted for the diced tender coconut, a nice twist. The soft and spongy <i>rasmalai, </i>another in-house creation, was delish.<br />
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The team of chefs at the hotel have ensured that the food they serve, across cuisines, is memorable. Probably that accounts for the fact that as we were leaving, a large group of visitors were trooping into Orchid for a late night meal.<br />
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A meal for 2 at Sky Terrace would cost around 2200/ all inclusive.<br />
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Fortune Select Grand, Chennai<br />
1, GST Road, SP Koil, Maraimalai Nagar<br />
Chennai 603209.<br />
044 67414243/ 044 27464646.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0EZZxyJnCU1qzNO57Onbwql1c1Oc-Bi4Zy-nDjIZtCb6FxvfcLvGQEA7OyNMGUQWZA6-MK0xortdTRPKHlQnHWGhcVfvLW7UVB4KIeAUUp0KTGvkCyYxK1zcHCWy8F5W5Gh1rLg3v7fg/s1600/20190802_223145.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0EZZxyJnCU1qzNO57Onbwql1c1Oc-Bi4Zy-nDjIZtCb6FxvfcLvGQEA7OyNMGUQWZA6-MK0xortdTRPKHlQnHWGhcVfvLW7UVB4KIeAUUp0KTGvkCyYxK1zcHCWy8F5W5Gh1rLg3v7fg/s200/20190802_223145.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Paan in a cup</td></tr>
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<i>This was an invited review </i></div>
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Sara Koshyhttp://www.blogger.com/profile/12323105273077010533noreply@blogger.com0tag:blogger.com,1999:blog-631088436075781689.post-34040170678523742142019-06-26T00:06:00.001+05:302019-06-29T21:38:49.201+05:30A Kommune-al cocktail party<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh42nqCIMizC0k7ijY3J6sRohQbdDwNyEtvKY_9FWNvAQlvsOsvz8wQFqUNZIP2A5_6bKb3KHfYkplHAkyYNmKXLAslm-x6inEII20lYPWbQH2VQHZrfPASHkUiOh71LGxMxWRYt7iIiyY/s1600/20190611_204604.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1092" data-original-width="1600" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh42nqCIMizC0k7ijY3J6sRohQbdDwNyEtvKY_9FWNvAQlvsOsvz8wQFqUNZIP2A5_6bKb3KHfYkplHAkyYNmKXLAslm-x6inEII20lYPWbQH2VQHZrfPASHkUiOh71LGxMxWRYt7iIiyY/s640/20190611_204604.jpg" width="640" /></a><br />
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Occupying real estate opposite the Accord Metropolitan Hotel on GN Chetty Road is Kommune, a new restopub. It's split level, three floors high and even has a soon-to-open rooftop space. Seating is a mix of tables with bar chairs and sofas with pouffes. The low tables hold a selection of crockery and cutlery which is such a neat idea. The bar is on the ground floor, as is the DJ's console. A projector screen covers an entire wall, all the way across 3 floors.<br />
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<tr><td class="tr-caption" style="text-align: center;">Cuba Libre; beer in a sleeve</td></tr>
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Mohit, Kommune's bar manager, makes me a Cuba Libre. The cocktail menu is a condensed one, the bar is well stocked so it's good to let him make suggestions. I try sips of cocktails friends have ordered and find they are fine. The beer is a lot nicer and the bottles are fitted into sleeves to keep them cool and condensation free and that's another neat idea. However, it's the food that's a hit.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOpE1JVfPxAB9AcCXQDsQ_-cWtSYVXw-XTwlGxbVZ7UuJ2KFsp9Z5HU7Hqu19lC-IpQSTZQjDyhduXrzUYMuqz-rEp6mJji74HvTEaTlEZ6zNJ-Gu8UlFhSoD0u_6JPXzFIoaz_cxrK_Q/s1600/20190611_223623.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOpE1JVfPxAB9AcCXQDsQ_-cWtSYVXw-XTwlGxbVZ7UuJ2KFsp9Z5HU7Hqu19lC-IpQSTZQjDyhduXrzUYMuqz-rEp6mJji74HvTEaTlEZ6zNJ-Gu8UlFhSoD0u_6JPXzFIoaz_cxrK_Q/s640/20190611_223623.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Comfy seating</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgagpVbqjn5rBW91aB9rot0-Mfcwf1F6aq51mpSGPSot3H1wXaTAiPfprALagfEgU3OLq54iTjUFSoRnpO-k2ZJbXEhnIsYBhEdwKGMphKohQL-jz9v0ytNjYBEZmVjhVTkJTkEOmKyiZk/s1600/20190611_212217.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="978" data-original-width="1600" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgagpVbqjn5rBW91aB9rot0-Mfcwf1F6aq51mpSGPSot3H1wXaTAiPfprALagfEgU3OLq54iTjUFSoRnpO-k2ZJbXEhnIsYBhEdwKGMphKohQL-jz9v0ytNjYBEZmVjhVTkJTkEOmKyiZk/s640/20190611_212217.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">View of the bar from above</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8lk4ApJnUUq_uVv1oShM1RUposAX2Qf-Er0S1Flt9XSjFSVXXG62SblNzqTITZztcqitdHqm5uDtZmc6GV5u-4FWR4sTI7LOqkizR3vpLmkpdY-fYppQKrmBnm6x4NAYNb86HBbw621g/s1600/20190611_210247.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1025" data-original-width="1600" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8lk4ApJnUUq_uVv1oShM1RUposAX2Qf-Er0S1Flt9XSjFSVXXG62SblNzqTITZztcqitdHqm5uDtZmc6GV5u-4FWR4sTI7LOqkizR3vpLmkpdY-fYppQKrmBnm6x4NAYNb86HBbw621g/s640/20190611_210247.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Avocado fries, nuts and more nuts</td></tr>
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I had been reading about avocado fries that day and that's exactly what I see on the menu. When it's served, we are told that the fries don't like to be sitting around too long. They are really nice especially when dipped into the salsa; maybe coating them in panko would have made for better textures. Peanuts and cashews are served too. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm_sZiTfhgBIiNZuT6JHZNnXSVjgpglP-qPjc8OaZ0yFs1bISzrPMAiFlLq90s671rw1_y5_Kydw1ChzN-n5BWHwn5-xUCSVFURzWs1rJzfxjYQZ2WoVmHjJhH9EUB7TMrGfP0DLeYfpY/s1600/20190613_073721.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1600" data-original-width="988" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm_sZiTfhgBIiNZuT6JHZNnXSVjgpglP-qPjc8OaZ0yFs1bISzrPMAiFlLq90s671rw1_y5_Kydw1ChzN-n5BWHwn5-xUCSVFURzWs1rJzfxjYQZ2WoVmHjJhH9EUB7TMrGfP0DLeYfpY/s640/20190613_073721.jpg" width="394" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Volcano beef</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlpmj-wMgEqmKV94oLttqHRlp2aNomDLUgcDvYqL97nEs0LuEFXG2_55C0y_GEuX8qBQ4o4L5rHF3G1WLiMdWODIbPNU-ZtTuSo_4MxSMN4TAWEv3Zl-Edz86jacXr2ByPNWIYYnpv8o0/s1600/20190611_210240.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1168" data-original-width="1600" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlpmj-wMgEqmKV94oLttqHRlp2aNomDLUgcDvYqL97nEs0LuEFXG2_55C0y_GEuX8qBQ4o4L5rHF3G1WLiMdWODIbPNU-ZtTuSo_4MxSMN4TAWEv3Zl-Edz86jacXr2ByPNWIYYnpv8o0/s640/20190611_210240.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Braised & slow cooked pork ribs</td></tr>
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The food menu is impressive. We did have a tough time deciding what to order when we spied Volcano beef. Gently poached egg white formed a border around stir fried beef tossed in soy and oyster sauce. Braised pork ribs with red wine and demi glaze was brilliant. Slow cooked for 2 hours, the meat just fell off the bone and the sauce was absolutely divine.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzjBKC-t6QbOHq99MrOq1mHw1BR0Zd79gxkYgsexzBjSJCfNoqW4kh3nupofjV7qqxlyzTP8-UowmxXP3bjG9Ujq79K8DYztZ6oS6mc93pz306kPxMHu3TcDapjWYhT4I-JIHVTXCNtfA/s1600/20190611_214613.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzjBKC-t6QbOHq99MrOq1mHw1BR0Zd79gxkYgsexzBjSJCfNoqW4kh3nupofjV7qqxlyzTP8-UowmxXP3bjG9Ujq79K8DYztZ6oS6mc93pz306kPxMHu3TcDapjWYhT4I-JIHVTXCNtfA/s640/20190611_214613.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salad of roasted beets, feta and walnuts</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ5XDToGrHklCHPIEU8eHKYr6Whi71ln6xPHPff6T7L-ehDx0nLE2w9bw-u4N3xWVt9OdlC1aZEv1QVd_6oX45vpsPHdpkuOWljj6UkzoE_EeganroqboruZ69p1o94EoSKv_cJ3qM1EY/s1600/20190611_215447.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ5XDToGrHklCHPIEU8eHKYr6Whi71ln6xPHPff6T7L-ehDx0nLE2w9bw-u4N3xWVt9OdlC1aZEv1QVd_6oX45vpsPHdpkuOWljj6UkzoE_EeganroqboruZ69p1o94EoSKv_cJ3qM1EY/s640/20190611_215447.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Panniyaram</i> in Schezuan sauce</td></tr>
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Kommune hasn't neglected the vegetarians. The salad platter of roasted and caramelised beetroot with feta and walnuts. The chef was generous with the beetroot and even though the dressing was sweet, the feta brought about balance. <i>Panniyaram</i> with a schezwan sauce is fusion with a twist. The dumplings were tossed through the spicy sauce and if spice is your thing, go for it!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOG7YtyaLuFlF_nE0XXxT6-TMie7DwEQtwdGtdKn6E2rvubuxiU-Va79u4Owluviwhrfrp2YXtxzcLMfoSSrlgWGK2Yl-yXQyjavS3AHdXk0tCkX4TquHpWy49JO_JncwmwSr7ljfhfRM/s1600/20190611_215704.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOG7YtyaLuFlF_nE0XXxT6-TMie7DwEQtwdGtdKn6E2rvubuxiU-Va79u4Owluviwhrfrp2YXtxzcLMfoSSrlgWGK2Yl-yXQyjavS3AHdXk0tCkX4TquHpWy49JO_JncwmwSr7ljfhfRM/s640/20190611_215704.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon garlic prawns</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQfQM6SqyCROlrkt9vwNN3U45IxywKI5ud1U2TjCs3dhUJa_Oa5doWReeQTOqKA7Rx1Ps33L6L0Qa1XyWkrWTiODSXnxwlZVx7DwqlLW7upX6jkLNcwUZi8wAdQYJQvil3SWPklcJTYnw/s1600/20190611_220009.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQfQM6SqyCROlrkt9vwNN3U45IxywKI5ud1U2TjCs3dhUJa_Oa5doWReeQTOqKA7Rx1Ps33L6L0Qa1XyWkrWTiODSXnxwlZVx7DwqlLW7upX6jkLNcwUZi8wAdQYJQvil3SWPklcJTYnw/s640/20190611_220009.jpg" width="418" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peppery prawns</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhne6faot7iUExmeSGrQPd1MyVl5SqpdDbAH_rXKDbqSNpPLJ8143mWfo9GgEnX3v4hPfigVLR1-nHDHK92WPTix2RiRVoaELEiTtczxAUX5hZhEIQnxG_ByZNmSX4WmkvBnWTf9kkvpNM/s1600/20190611_220031.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhne6faot7iUExmeSGrQPd1MyVl5SqpdDbAH_rXKDbqSNpPLJ8143mWfo9GgEnX3v4hPfigVLR1-nHDHK92WPTix2RiRVoaELEiTtczxAUX5hZhEIQnxG_ByZNmSX4WmkvBnWTf9kkvpNM/s640/20190611_220031.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prawn gyoza</td></tr>
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Prawns tossed in lemon garlic sauce was yummy. Briny capers brought in lots of zestiness and those prawns were very succulent. Discs of peppery prawns were also very good and came with a serving of battered onion rings. We also ordered prawn gyoza and these looked more like star-shaped sui mai. But the bases were crisp which make them gyoza in a different avatar.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZneK7lr0wFjLsHXG1cIKXVQEunzZDn8gjJKTKH7YcoS17zqBjg4eXwt2_mdUDaWY7u0CmhKSV-WP_2IKIO7JNJ7-dQYjvsZ00wg4pVIzcrBttFIT6psBRmmql1mToKhvF3rHvESBTp4k/s1600/20190611_220518.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1085" data-original-width="1600" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZneK7lr0wFjLsHXG1cIKXVQEunzZDn8gjJKTKH7YcoS17zqBjg4eXwt2_mdUDaWY7u0CmhKSV-WP_2IKIO7JNJ7-dQYjvsZ00wg4pVIzcrBttFIT6psBRmmql1mToKhvF3rHvESBTp4k/s640/20190611_220518.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shish taouk</td></tr>
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Kommune serves a range of international cuisines and we had shish taouk from their Mid-Eastern section. Subtly spiced, the cubes of chicken had been well marinated and cooked to perfection.<br />
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This pub has great vibes and great food. It's a good place for a business lunch as well on weekday afternoons when you can get a starter, main course and a beverage for 349/++.<br />
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Kommune is at 60 & 62, GN Chetty Road, T'Nagar.<br />
Do call 078688000777/ 044 48651119 for reservations.<br />
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Sara Koshyhttp://www.blogger.com/profile/12323105273077010533noreply@blogger.com1tag:blogger.com,1999:blog-631088436075781689.post-33176725081413097982019-06-22T18:31:00.002+05:302019-06-22T19:54:02.071+05:30Asian Sunday brunch at Va Pho<div dir="ltr" style="text-align: left;" trbidi="on">
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Kaya toast.<br />
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Do you like this staple Singaporean snack? If you do, there's one place that you can have this every Sunday and that's at <a href="https://vapho-asian-canteen.business.site/">Va Pho Asian Canteen</a>.<br />
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Va Pho, the restaurant at Cathedral Road has started a buffet brunch service every Sunday and can you believe that it's a completely Asian menu? From porridge (<i>congee</i>) with sides to Asian-style salads to siu mai, noodles... yes, for brekkie... to a fabulous Vietnamese curry with buns, Chef Ram Kumar and his team have covered all the bases. There's even spicy sausages, an egg salad and chicken wings that we gorged on.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1jJMMyj1AvOfShxWtYbU1j3nOgUYMxy3aUs9Upykz82O8SP0gdRsUhLKiYrKPzAwbeCFwTb7SKjWrdl5TShB5Lm-WRNT8Pp6rWVF-PD6pJNgr1TEZLK5eBl-NUy9AbsIWS6Vn0XA85ms/s1600/20190616_095740.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1180" data-original-width="1600" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1jJMMyj1AvOfShxWtYbU1j3nOgUYMxy3aUs9Upykz82O8SP0gdRsUhLKiYrKPzAwbeCFwTb7SKjWrdl5TShB5Lm-WRNT8Pp6rWVF-PD6pJNgr1TEZLK5eBl-NUy9AbsIWS6Vn0XA85ms/s640/20190616_095740.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Veg salad with peanut dressing; fruit salad; fried egg salad</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_F_wkXIpHDKJoW6rfv64Fe-97g6j2eht3EwyUthYPZNYW_DYGufpWZc-alOLQpFuhv2Wr0j9_nqeb3CPtYgjlYt7HyUHDhIpOJZzxdY7dLSwbn_M8tfb6kzx2MNTUqcmwYjm3xaye9DU/s1600/20190616_095853.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_F_wkXIpHDKJoW6rfv64Fe-97g6j2eht3EwyUthYPZNYW_DYGufpWZc-alOLQpFuhv2Wr0j9_nqeb3CPtYgjlYt7HyUHDhIpOJZzxdY7dLSwbn_M8tfb6kzx2MNTUqcmwYjm3xaye9DU/s640/20190616_095853.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Chicken porridge with sides</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqcvuEmCYLQG8eUs0nDsDCqZA69QmGrC8gqtE7cs47RToDOU9mOixjwHECIQquuaXllgYNic9oBPsM9qdvcTCxjJqjo-bJoT_x1D2xCVN31HjkQyOwSTxlU9COj8Q95pV8DrcGCe8HerQ/s1600/20190616_101323.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqcvuEmCYLQG8eUs0nDsDCqZA69QmGrC8gqtE7cs47RToDOU9mOixjwHECIQquuaXllgYNic9oBPsM9qdvcTCxjJqjo-bJoT_x1D2xCVN31HjkQyOwSTxlU9COj8Q95pV8DrcGCe8HerQ/s640/20190616_101323.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Flavoursome porridge</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAz9v954iAOLZnZMq-sXTAetpvR4kEKcOxmxlvHVSTKBq5uVT6xypWZJXzWYl7gxG-AWwZHoX7utPi7SgVYaBlmIilaojLjBeNAfK5nyOAX2xbrcWy4-96R1aU4DNnd6hjTR9U0GYYAwg/s1600/20190616_095914.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAz9v954iAOLZnZMq-sXTAetpvR4kEKcOxmxlvHVSTKBq5uVT6xypWZJXzWYl7gxG-AWwZHoX7utPi7SgVYaBlmIilaojLjBeNAfK5nyOAX2xbrcWy4-96R1aU4DNnd6hjTR9U0GYYAwg/s640/20190616_095914.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sui mai</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNX4wxYF-JFagxiKbM2segBdAECrEo1ahTVbIHMN6eFFjk2VjlwA0iQJYjCKfq9BJZc19TFwyEGbSZ1U2aNfIGd-zkmGTL1sMYC9i2iOHIl7Z5AD_3fAVMceC_xEMzyxdx3dSp0_g-m9o/s1600/20190616_095951.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNX4wxYF-JFagxiKbM2segBdAECrEo1ahTVbIHMN6eFFjk2VjlwA0iQJYjCKfq9BJZc19TFwyEGbSZ1U2aNfIGd-zkmGTL1sMYC9i2iOHIl7Z5AD_3fAVMceC_xEMzyxdx3dSp0_g-m9o/s640/20190616_095951.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Grilled sausages; chicken wings</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTbxpO7X0G34YrdE2TIcm7XkoGILOF3318ze2EKwT2YTkUd_2Cz9vPTxNEZtMBYEEY0w754JR-_HavvUeYxYGlX__vEBGaEaOv6SWcSd5iK1YXGqut5jPd1zn3yj4RPST2t0_3EnSWwvg/s1600/20190616_100019.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTbxpO7X0G34YrdE2TIcm7XkoGILOF3318ze2EKwT2YTkUd_2Cz9vPTxNEZtMBYEEY0w754JR-_HavvUeYxYGlX__vEBGaEaOv6SWcSd5iK1YXGqut5jPd1zn3yj4RPST2t0_3EnSWwvg/s640/20190616_100019.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Veg spring rolls; broccoli mushroom garlic stir fry</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_tj6ZygxcMdULPpP6YlyHfY6iQZEs9gIenI4IfGQ8zbpKlKx78D2kqzHhmGbMWivB883Dc8m1jDzwVOk6SIkT30fBuJigqL5VREPXuz3D3EQGV2Rld2sb7Hgam9p-GkCcM65_knQbmIA/s1600/20190616_101901.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_tj6ZygxcMdULPpP6YlyHfY6iQZEs9gIenI4IfGQ8zbpKlKx78D2kqzHhmGbMWivB883Dc8m1jDzwVOk6SIkT30fBuJigqL5VREPXuz3D3EQGV2Rld2sb7Hgam9p-GkCcM65_knQbmIA/s640/20190616_101901.jpg" width="428" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Chicken bao</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguFRNTCTZrC2F4lmWy-a2VqCKij0W5uqgTn49JlJD4S6ofSQAI5qIUR26IHDCbtDk-AYnkCnU47sBufEioLxPIQ5MxYjnlKoA7MXr4D1XuJTXZKUQ90YLoTFrCX_FGTPIDls_O7sHgDYk/s1600/20190616_101416.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguFRNTCTZrC2F4lmWy-a2VqCKij0W5uqgTn49JlJD4S6ofSQAI5qIUR26IHDCbtDk-AYnkCnU47sBufEioLxPIQ5MxYjnlKoA7MXr4D1XuJTXZKUQ90YLoTFrCX_FGTPIDls_O7sHgDYk/s640/20190616_101416.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">A delightful platter of Asian eats</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYfHZds3Vd6bSOPwwq_QB0GzWQ_jFhGdmtM8EqPAI1d2o5NW6OvRGnUVZbebISNwwkIsiBb9XLUnZ6HxuaJeDmQhfk53loDP9zz8SREkXmSAbO5DQwghUBICrnPwAvVtz3NpvvyJxRL_A/s1600/20190616_100035.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYfHZds3Vd6bSOPwwq_QB0GzWQ_jFhGdmtM8EqPAI1d2o5NW6OvRGnUVZbebISNwwkIsiBb9XLUnZ6HxuaJeDmQhfk53loDP9zz8SREkXmSAbO5DQwghUBICrnPwAvVtz3NpvvyJxRL_A/s640/20190616_100035.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Veg soft noodles</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk-7xg1uDCUV0q41OMwdipXsL6KHWRFlFRNBm56_xh2l39CLu3cAvPtDN0hQfEEgqea3WX9u7RmIXnF3pRpvWk-SErsvVcOssqZ0zjIqZZ-MvHksGTAV6WRqoW9GuDyCyG30WIKXuqmLs/s1600/20190616_100052.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk-7xg1uDCUV0q41OMwdipXsL6KHWRFlFRNBm56_xh2l39CLu3cAvPtDN0hQfEEgqea3WX9u7RmIXnF3pRpvWk-SErsvVcOssqZ0zjIqZZ-MvHksGTAV6WRqoW9GuDyCyG30WIKXuqmLs/s640/20190616_100052.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Even egg fried rice</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-U5aBU-U_7qB6WEW7XbMLJVym9A5GjJ-Df_DPFIhG6oOrjhXh6zAJI1tF8LCON-Yr9_jH8ossxt4BwCXMH93KKOQt9b4lXAdqIT6Nm2JDZgw3A_r2J0gYBMRWNTYQajU6MUgv_YgC-k/s1600/20190616_100106.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-U5aBU-U_7qB6WEW7XbMLJVym9A5GjJ-Df_DPFIhG6oOrjhXh6zAJI1tF8LCON-Yr9_jH8ossxt4BwCXMH93KKOQt9b4lXAdqIT6Nm2JDZgw3A_r2J0gYBMRWNTYQajU6MUgv_YgC-k/s640/20190616_100106.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Vietnamese potato curry</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVh0zpiqueaVgTZFObr3azvQjvA6E0CQGeAPpkQkoH6DNzphpsiFWr96i5b9nijx9XaGUqAtoZ9kpwhjD4WW46e0kXZs3C85kkE4s02kgmWJFDvG9Tj9EtVq-bFw4dskjq5lprC8hoe1M/s1600/20190616_100131.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVh0zpiqueaVgTZFObr3azvQjvA6E0CQGeAPpkQkoH6DNzphpsiFWr96i5b9nijx9XaGUqAtoZ9kpwhjD4WW46e0kXZs3C85kkE4s02kgmWJFDvG9Tj9EtVq-bFw4dskjq5lprC8hoe1M/s640/20190616_100131.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Vietnamese chicken curry with buns</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWREkoM7Nxz2IQ7aBvnZBTOP6LwFAF8wtxBbEn4CYIHc1-_TMsCU4F_VPWbvSSUSiQO9pyJ9yEX5pJ8XdXs7-Y_X1ihIfJEqweUVZu4_fUfF7b5CVWGa8IZzQi0LG4YmefoNcYT_XJYo/s1600/20190616_100348.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWREkoM7Nxz2IQ7aBvnZBTOP6LwFAF8wtxBbEn4CYIHc1-_TMsCU4F_VPWbvSSUSiQO9pyJ9yEX5pJ8XdXs7-Y_X1ihIfJEqweUVZu4_fUfF7b5CVWGa8IZzQi0LG4YmefoNcYT_XJYo/s640/20190616_100348.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Toast & kaya</td></tr>
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There was a noticeable buzz on the other side of the room where sweet dishes were being served. Everyone made a beeline for the kaya toast and it was really, really good. Kaya is a coconut jam flavoured with pandan leaves and Va Pho has got the texture and flavour spot on. All it now needs is salted butter to be slathered on the bread.<br />
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Apart from that, there were some other delightful eats:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivFt1XJnyFu_EoycWra4K6kpWl5pvS7nJG7_Gj3oFOmYlQjIzyb0zppCWCBCfPEY81ekkiv3zJinwzDJP48SKISbJ95hCma61Vvry4GwGSrN3L2Im7LweCJNSYFA30IkUxbl9KGUfpZjY/s1600/20190616_100236.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1127" data-original-width="1600" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivFt1XJnyFu_EoycWra4K6kpWl5pvS7nJG7_Gj3oFOmYlQjIzyb0zppCWCBCfPEY81ekkiv3zJinwzDJP48SKISbJ95hCma61Vvry4GwGSrN3L2Im7LweCJNSYFA30IkUxbl9KGUfpZjY/s640/20190616_100236.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;"><i>Kuih keria</i> - doughnuts made with sweet potato</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaIpXLDgQDGWO5cQ4jP70GLC-IpYI7CybZHlACEataNzKwOE8hbTLX6iyIMQRPXgMyuI9IOD8fN2OFcKdcuroxfIW3gxzgoPwU7Mmkla97OpG7mCE5vpQAgI9BQ3BN6LFqmarAQU9N-5s/s1600/20190616_100145.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaIpXLDgQDGWO5cQ4jP70GLC-IpYI7CybZHlACEataNzKwOE8hbTLX6iyIMQRPXgMyuI9IOD8fN2OFcKdcuroxfIW3gxzgoPwU7Mmkla97OpG7mCE5vpQAgI9BQ3BN6LFqmarAQU9N-5s/s640/20190616_100145.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Orange butter cake</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhDnYAZoIErYf-OKnR8vFecnomsCzTN4pZP_vLDwGPvD3pA7w61gWBP5DwlRHXT-8HRtoPQTDT9pfLM9DHNhgwjFWLMQqWGPhJfgCuIr2p780fJCZozOWWpZpGpdoTE2W_M5Hv-1biaYg/s1600/20190616_100221.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhDnYAZoIErYf-OKnR8vFecnomsCzTN4pZP_vLDwGPvD3pA7w61gWBP5DwlRHXT-8HRtoPQTDT9pfLM9DHNhgwjFWLMQqWGPhJfgCuIr2p780fJCZozOWWpZpGpdoTE2W_M5Hv-1biaYg/s640/20190616_100221.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Leche flan</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><img border="0" data-original-height="856" data-original-width="1600" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZUUl-JSJUDASHbhmGLbAv0SSiEIJo-7YRru9qpZyCQ6FNcanqqDygd_ltiX5FYgngmTjRGAZNiSQZc1FlAEae4_u25PVFYMWL2YYLrOlgcs7mCxa-Jgga9h_XK2qPc24jMvMix4_dY7U/s640/20190616_100410.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Banana pancake; cut fruit</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZUUl-JSJUDASHbhmGLbAv0SSiEIJo-7YRru9qpZyCQ6FNcanqqDygd_ltiX5FYgngmTjRGAZNiSQZc1FlAEae4_u25PVFYMWL2YYLrOlgcs7mCxa-Jgga9h_XK2qPc24jMvMix4_dY7U/s1600/20190616_100410.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZUUl-JSJUDASHbhmGLbAv0SSiEIJo-7YRru9qpZyCQ6FNcanqqDygd_ltiX5FYgngmTjRGAZNiSQZc1FlAEae4_u25PVFYMWL2YYLrOlgcs7mCxa-Jgga9h_XK2qPc24jMvMix4_dY7U/s1600/20190616_100410.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
You can begin or end your meal with the cold iced Milo, coffee, tea or even iced black coffee.<br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ6jwWSb0tFt_pw5iIBc6FfxRKS16gahxwo3FuTqcxifq8ruYLzk319_WovRDVCKm6eAThJaIR9CiuZX5103t3eD1sFwolh36e1kHsJq0B1fs2P-72Xh6MCa-EMu2B0IOn89v4L9GyaE4/s1600/20190616_100713.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ6jwWSb0tFt_pw5iIBc6FfxRKS16gahxwo3FuTqcxifq8ruYLzk319_WovRDVCKm6eAThJaIR9CiuZX5103t3eD1sFwolh36e1kHsJq0B1fs2P-72Xh6MCa-EMu2B0IOn89v4L9GyaE4/s640/20190616_100713.jpg" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Iced Milo</td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9aE-HD8VPA2swAwCKMsaZtTBTVM33O7EnCCMCa8d_2NtAB-amr6RSl_Df3woPqXIhfzjyjWAGzS4_zkCyca7AjaYJPG43mDqp3RglPNoaEGyP4hcvZZhc1eiOl7q6eAbZkWxOABwg5ds/s1600/20190616_110757.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9aE-HD8VPA2swAwCKMsaZtTBTVM33O7EnCCMCa8d_2NtAB-amr6RSl_Df3woPqXIhfzjyjWAGzS4_zkCyca7AjaYJPG43mDqp3RglPNoaEGyP4hcvZZhc1eiOl7q6eAbZkWxOABwg5ds/s640/20190616_110757.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Coffee</td></tr>
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Va Pho's unlimited Sunday brunch is priced at 495/- all inclusive. What a deal!<br />
Timings are from 10.30 - 3 pm.</div>
Sara Koshyhttp://www.blogger.com/profile/12323105273077010533noreply@blogger.com0tag:blogger.com,1999:blog-631088436075781689.post-85313706170678026912019-06-21T23:18:00.000+05:302019-06-21T23:18:54.531+05:30At the Celebration Bakes workshop<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXI0E8bjhQ-ySyCgNHvLya5s1EUYGqG2HF5cFog4twWxEO-GiyaiwmioOsVMuJdqVBF1O4T0noottpYeuVylEXRrixxQjl0ejJkXhUFeCggOIn8st7OrtMSG9A01G8uC8iXJzpltgQSAo/s1600/20190615_135839.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1341" data-original-width="1600" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXI0E8bjhQ-ySyCgNHvLya5s1EUYGqG2HF5cFog4twWxEO-GiyaiwmioOsVMuJdqVBF1O4T0noottpYeuVylEXRrixxQjl0ejJkXhUFeCggOIn8st7OrtMSG9A01G8uC8iXJzpltgQSAo/s640/20190615_135839.jpg" width="640" /></a><br />
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A celebration bake is something everyone looks forward to. Not just cakes piled high with decor but even simpler ones can can grab eyeballs. And you know that it is the flavour of the cake that will shine through. <br />
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At this workshop, here's what we did:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNoRz5g99ZqBwDYHCFdhKib66kBus_xhE-I8b7Lh33lvL-Dvjp9F0Z5PzZv8cA-ZeXVujGFxunRPJFwIMNBlHM0C_Qr31kkWKghh_Bg3RyM5knP7gBP1U-OP9zr1QQhZiQxl2S4EUewOU/s1600/20190615_134024.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1320" data-original-width="1600" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNoRz5g99ZqBwDYHCFdhKib66kBus_xhE-I8b7Lh33lvL-Dvjp9F0Z5PzZv8cA-ZeXVujGFxunRPJFwIMNBlHM0C_Qr31kkWKghh_Bg3RyM5knP7gBP1U-OP9zr1QQhZiQxl2S4EUewOU/s640/20190615_134024.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate topped citrus and almond cake </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh52sdbR71DVY-zWj-ZmwMNwkBwNJBB59wzb1lcpI2q6YeuvMVbE_2ffIR_PbFOreFFLei6937zyWzpG1BgahNWYIJ83Z-zHzTQm-wQzFTh3I4pupGw1lJDXAams7k1uHgwjVtxRuQWd3A/s1600/IMG-20190615-WA0025.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="592" data-original-width="768" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh52sdbR71DVY-zWj-ZmwMNwkBwNJBB59wzb1lcpI2q6YeuvMVbE_2ffIR_PbFOreFFLei6937zyWzpG1BgahNWYIJ83Z-zHzTQm-wQzFTh3I4pupGw1lJDXAams7k1uHgwjVtxRuQWd3A/s640/IMG-20190615-WA0025.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Belgian chocolate tart </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKr1MvllhSmemVin5NvlNL5ofXgGInKc1uVAVjSeSaDq_FmQ-GhDaBp9pl2GW5jQCJ8p6jTfobGZrF4XmYUkjxKqMCrkACMvXSqfEt15XmA74BnM4_K8BoqQuudnKxYQbMnbYDxRvC0i4/s1600/20190615_134049.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1040" data-original-width="1600" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKr1MvllhSmemVin5NvlNL5ofXgGInKc1uVAVjSeSaDq_FmQ-GhDaBp9pl2GW5jQCJ8p6jTfobGZrF4XmYUkjxKqMCrkACMvXSqfEt15XmA74BnM4_K8BoqQuudnKxYQbMnbYDxRvC0i4/s640/20190615_134049.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pistachio lime cake with chocolate drip</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXI0E8bjhQ-ySyCgNHvLya5s1EUYGqG2HF5cFog4twWxEO-GiyaiwmioOsVMuJdqVBF1O4T0noottpYeuVylEXRrixxQjl0ejJkXhUFeCggOIn8st7OrtMSG9A01G8uC8iXJzpltgQSAo/s1600/20190615_135839.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1341" data-original-width="1600" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXI0E8bjhQ-ySyCgNHvLya5s1EUYGqG2HF5cFog4twWxEO-GiyaiwmioOsVMuJdqVBF1O4T0noottpYeuVylEXRrixxQjl0ejJkXhUFeCggOIn8st7OrtMSG9A01G8uC8iXJzpltgQSAo/s640/20190615_135839.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">White chocolate mud cake with frosting</td></tr>
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<span id="goog_1194039667"></span><span id="goog_1194039668"></span>Another class will be scheduled shortly. Do message me if you'd like to attend.<br />
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Cheers!</div>
Sara Koshyhttp://www.blogger.com/profile/12323105273077010533noreply@blogger.com0tag:blogger.com,1999:blog-631088436075781689.post-54639688774550823162019-06-14T20:48:00.000+05:302019-06-14T20:48:57.382+05:30Celebration Bakes - a workshop <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiBMfx53fER-x8FOpmKUYI9qbJsI-x3PD4KjraD0M5Mz8erZTgcjfZXPTZTW04WqZ3DmnIQxbMl6SiNDtLisJ1sstHDyIZJc8u3ZZeIjQGkHEPDsmLcSbp_J7f6I5SIBIxIpTHJB9F1QA/s1600/64556485_10157467515407664_4880969850727432192_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiBMfx53fER-x8FOpmKUYI9qbJsI-x3PD4KjraD0M5Mz8erZTgcjfZXPTZTW04WqZ3DmnIQxbMl6SiNDtLisJ1sstHDyIZJc8u3ZZeIjQGkHEPDsmLcSbp_J7f6I5SIBIxIpTHJB9F1QA/s640/64556485_10157467515407664_4880969850727432192_o.jpg" width="640" /></a></div>
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At last! A brand new workshop on bakes that add will add oomph to your celebrations.<br />
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On the menu - white chocolate mud cake with a dreamy white chocolate frosting, pistachio lime cake, Belgian chocolate tart and a scented citrus and almond cake.<br />
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On Saturday, June 15th, 10.30 am - 2.30 pm at Kottivakkam.<br />
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Sara Koshyhttp://www.blogger.com/profile/12323105273077010533noreply@blogger.com0tag:blogger.com,1999:blog-631088436075781689.post-42386482772380250912019-06-09T19:00:00.000+05:302019-06-12T14:41:47.216+05:30Pasar Senggol at Grand Hyatt Bali<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2MQfhA64qbUvGVPSDBYt3dvuco-0Qkwohg8nsNqTZzNiGJcYFlHspzyHRzIkivzTTEiJh6oROjpf29hEbKLvsTL5fzeoKOgzZtlnGzNHVmbcD4-3e1FjOWSgWIUpiN8n87sKgyHdx_N4/s1600/20180612_192934.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2MQfhA64qbUvGVPSDBYt3dvuco-0Qkwohg8nsNqTZzNiGJcYFlHspzyHRzIkivzTTEiJh6oROjpf29hEbKLvsTL5fzeoKOgzZtlnGzNHVmbcD4-3e1FjOWSgWIUpiN8n87sKgyHdx_N4/s640/20180612_192934.jpg" width="640" /></a></div>
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One of the nicest things about travelling is that you get to try local food. Driving around Bali, we passed several <i>warungs</i> - little family-owned stores that also function as eateries. We were tempted to try them out but our guide, Gustaaf, was not very keen on us doing that. Besides, being on a group tour, our lunches had already been prearranged at the places we were stopping at for sightseeing. Dinner one evening had been planned at Jimbaran Bay. It was a seafood barbeque and a very disappointing one. There were several other beach restaurants in the area and the place was rather crowded and even the breeze that blew in from the sea was hot. Smoke from all those grills made our eyes water, the meal was mediocre and we could not get out of there fast enough.<br />
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Besides restaurants at malls, the area around our hotel had many street stalls selling satay and other grilled foods. They usually wind up by about 9.30pm or earlier, if the food runs out. One evening, we walked across from our Kuta beach resort to the nearby Hard Rock Cafe. Nothing like chomping on a hamburger while watching people headbanging! The one dish that we hoped to try was <i>babi guling</i> - a whole suckling pig stuffed with greens, aromatics and spices and spit roasted. It's a dish that Bali is famous for.<br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzciQJkt3ZlrEnjZtogfykQmkcpQQoRv0itoc4ucB-Ds48wM6HcYqAHGx395_2w94hwji72GHcWiC3zwnrU9A' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji-tLHkMx5JkDz-8ZWK-a-lJd2anaKVYY_-IapeLGKy_2VOG21IoSakyDJhQ-wlF5fXCGDlUB9MGeoo12Y99_IuSsXwIQSLVfWxDAyl4a85ZqcLntY0Ln1E5z4CW_nIMrVIyUHlQ7D_DE/s1600/20180612_145827.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji-tLHkMx5JkDz-8ZWK-a-lJd2anaKVYY_-IapeLGKy_2VOG21IoSakyDJhQ-wlF5fXCGDlUB9MGeoo12Y99_IuSsXwIQSLVfWxDAyl4a85ZqcLntY0Ln1E5z4CW_nIMrVIyUHlQ7D_DE/s400/20180612_145827.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Making ice cream rolls (above); a bowl of sambal noodles</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSCLUF_VZrkLx0EwXWEcnlOl8LDvdpR7gHVPzDmsvSNzCJSOEp-Ad5-fiZ3AqlxXUovFih2rC8rtAAds6uozNWh2roycCPai7cCqJDKbxGXckEXiozVQFKXgmfs6gQMzRayhc3shUwimA/s1600/20180611_154923.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="948" data-original-width="1600" height="377" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSCLUF_VZrkLx0EwXWEcnlOl8LDvdpR7gHVPzDmsvSNzCJSOEp-Ad5-fiZ3AqlxXUovFih2rC8rtAAds6uozNWh2roycCPai7cCqJDKbxGXckEXiozVQFKXgmfs6gQMzRayhc3shUwimA/s640/20180611_154923.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beautiful view of the ocean from Grand Hyatt Bali </td></tr>
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We shifted over to the <a href="https://www.hyatt.com/en-US/hotel/indonesia/grand-hyatt-bali/balgh?src=corp_lclb_gmb_seo_aspac_balgh">Grand Hyatt Bali</a> halfway through our stay. This luxury resort is located within the gated area of Nusa Dua and is huge - more than 600 rooms spread over 4 quadrants, 5 restaurants that serve varied cuisines, 5 pools, including a lagoon-style one complete with water slides and other water features and several boutiques that are spread around. The open air reception area features cool marble floors, tiled roofs and the most spectacular views of the Indian Ocean. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4XjWswre2Jty4TX0W_SCsXRbZSwt-vbifTJrFTs4rDG5-eOdW0l_yEiVpeNL2dB81Yt2HbiS8jqbyIaOgka2EU-sAA0DxCzXs8sw-PsOhpMlMGOLxQv_4dg0AIsZmTG2ghncmfRB_GSo/s1600/20180613_134038.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4XjWswre2Jty4TX0W_SCsXRbZSwt-vbifTJrFTs4rDG5-eOdW0l_yEiVpeNL2dB81Yt2HbiS8jqbyIaOgka2EU-sAA0DxCzXs8sw-PsOhpMlMGOLxQv_4dg0AIsZmTG2ghncmfRB_GSo/s640/20180613_134038.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The lily pond that borders the reception area</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPwmHNYuIKNyR2Cnrt64gPyzoIDtPTJFvwrDbWAQ7ilitwyKfzUkao8C8gL-3h6cIy6Vn0CHPMieRHqxisWOGtFgGYtYSyt512SwM7J2qolmoe43zRiAwIzsjp7UEshK5cr9fCqBkc4pQ/s1600/20180613_101631.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPwmHNYuIKNyR2Cnrt64gPyzoIDtPTJFvwrDbWAQ7ilitwyKfzUkao8C8gL-3h6cIy6Vn0CHPMieRHqxisWOGtFgGYtYSyt512SwM7J2qolmoe43zRiAwIzsjp7UEshK5cr9fCqBkc4pQ/s640/20180613_101631.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of the pools</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguy9d2ce6MrlQnEhW6C79XL-RCKV1cI7SXqyVOLL2YLehcN5eCV8bvXeGOI5Tt-jmVShE-YYJn5-TPjTjthsar7pQ9muBifXAReQaO8VDQSRZFvliZO22leu4CU45WDbA2sZo6iuI7L9A/s1600/20180612_085027.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="752" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguy9d2ce6MrlQnEhW6C79XL-RCKV1cI7SXqyVOLL2YLehcN5eCV8bvXeGOI5Tt-jmVShE-YYJn5-TPjTjthsar7pQ9muBifXAReQaO8VDQSRZFvliZO22leu4CU45WDbA2sZo6iuI7L9A/s640/20180612_085027.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">White sands and blue water - the beautiful beach at Grand Hyatt Bali</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ha-w1O1_JIj5rZ4wJ2e3pZdcGO2qw47q4TllgoGJrFv3VO010OojdYHD8e3xezYUA0Hmf5xFogeQr55yMxl4QFyIZOVK2iUJO06B4OdVufACi-EdFjNA0IyW8sejAYw6hM-FuPtQv_U/s1600/20180613_123051.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="962" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ha-w1O1_JIj5rZ4wJ2e3pZdcGO2qw47q4TllgoGJrFv3VO010OojdYHD8e3xezYUA0Hmf5xFogeQr55yMxl4QFyIZOVK2iUJO06B4OdVufACi-EdFjNA0IyW8sejAYw6hM-FuPtQv_U/s400/20180613_123051.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Greg</td></tr>
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Chef Greg is the Executive Chef of Grand Hyatt Bali and an old friend from Chennai. On the day we reached, he sent across a hamper of tropical fruits and a platter of kueh to welcome us.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgys6FQj-DHTBPLTof9usVRu0RPPsfu17Qtv_mc6PqQ0di1GuyA17NltONiNW_MXHvo0JUdlPNSiroGvTvoJ97qmzXjUwBF-Ge1-ySh89dSEnQvHbPkduA65Ysg6_9vfeP251IPwF4u6Hk/s1600/20180611_235640.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgys6FQj-DHTBPLTof9usVRu0RPPsfu17Qtv_mc6PqQ0di1GuyA17NltONiNW_MXHvo0JUdlPNSiroGvTvoJ97qmzXjUwBF-Ge1-ySh89dSEnQvHbPkduA65Ysg6_9vfeP251IPwF4u6Hk/s320/20180611_235640.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicious kueh2 to welcome us</td></tr>
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Whenever we bumped into him, Chef would ask us where we had gone and what sights we had seen. When we told him about watching the kechak dance at Uluwatu, he invited us to experience Pasar Senggol.<br />
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Pasar Senggol is Bali in a nutshell. It is a buffet dinner theatre that features an open air night market and a performance area set up in the grounds of the resort. Every evening, makeshift stalls selling handicrafts are set up. There is a small amphitheatre in the middle and all around are food stalls serving a huge variety of Indonesian food - fried snacks, grills, salads, main courses and desserts. And a bar, of course.<br />
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The sheer variety of food is mind blowing. Chef Greg's assistant, Chef Sartika took us around to the various stalls, an activity that took about half an hour. It's impossible for anyone to eat something from each stall so we made a mental note of the dishes we absolutely could not afford to miss. And there was nothing that disappointed us. Every single dish we tried was remarkable.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTGDU0DmB6tzRl8wsRGb07z1Z3PgTLi9PDdm8KfV0oSXuAIWy2C_934fGu_OSDdDPmPN4uvY9oJUKOlX9vXlsatlZY7Swrpxl24Xdw4x4rkc8JwaYDX016Pu54BIlGqChZUNsEM3X6ArY/s1600/20180612_191721.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="922" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTGDU0DmB6tzRl8wsRGb07z1Z3PgTLi9PDdm8KfV0oSXuAIWy2C_934fGu_OSDdDPmPN4uvY9oJUKOlX9vXlsatlZY7Swrpxl24Xdw4x4rkc8JwaYDX016Pu54BIlGqChZUNsEM3X6ArY/s640/20180612_191721.jpg" width="368" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ketupat - rice dumplings wrapped in woven coconut leaf</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZlb8Ia5n4_svWHTxDOcaGaDtpBITmjjFHWiSqwlBx50YX9NTrJqnhK1iG6iibpx-0Z4OKs4Lu-9E9dvCdiAGbGNHHD-NqDYdLkrq_n6Rh47zuPvbHqUCYLkDAw91dHR7wPh-14d5lCLs/s1600/20180612_192041.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZlb8Ia5n4_svWHTxDOcaGaDtpBITmjjFHWiSqwlBx50YX9NTrJqnhK1iG6iibpx-0Z4OKs4Lu-9E9dvCdiAGbGNHHD-NqDYdLkrq_n6Rh47zuPvbHqUCYLkDAw91dHR7wPh-14d5lCLs/s640/20180612_192041.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried crackers - never knew such a variety even existed!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Gx0svQWjd4iQVKMfzUwWi7Y9h61Gcf60dVtbKs-jfdEdI-Tz9-MG-dI_cNrICx19fC_IxDOY7tEimrju1zHYJh3MfcrdHUmB0odJuOe9u2u0PhkgVc_R6kJ19RC70imJ7leijxF9h0w/s1600/20180612_192217.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Gx0svQWjd4iQVKMfzUwWi7Y9h61Gcf60dVtbKs-jfdEdI-Tz9-MG-dI_cNrICx19fC_IxDOY7tEimrju1zHYJh3MfcrdHUmB0odJuOe9u2u0PhkgVc_R6kJ19RC70imJ7leijxF9h0w/s640/20180612_192217.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wantans and fritters</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi10p8JHdlbcDb54Dpc6RXuGLOrCF9uTsH0qPX4-hC1OMbEKfRLCUbnq7pVlgoNXSkhE_SS9OmEOBZ2BOI0ReDZqQ2zm090qmeD7ASybGYiGAr8X-N86hkbwzNRoZeGE5eisVo3evjjZSo/s1600/20180612_192231.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi10p8JHdlbcDb54Dpc6RXuGLOrCF9uTsH0qPX4-hC1OMbEKfRLCUbnq7pVlgoNXSkhE_SS9OmEOBZ2BOI0ReDZqQ2zm090qmeD7ASybGYiGAr8X-N86hkbwzNRoZeGE5eisVo3evjjZSo/s400/20180612_192231.jpg" width="225" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid2BcXHqz_7K0hByXA6XfhXRr-jpo-IV1sC-D5TsqFcVUQrtH0DdeiP_96jgADo224LQOWqRbS_31GUAF5GYIeE4ihWPIbzaVcDplHU7eTTfCsQHE2sHVplqpyc4_XT7U2u8XuP30jqmE/s1600/20180612_191230.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid2BcXHqz_7K0hByXA6XfhXRr-jpo-IV1sC-D5TsqFcVUQrtH0DdeiP_96jgADo224LQOWqRbS_31GUAF5GYIeE4ihWPIbzaVcDplHU7eTTfCsQHE2sHVplqpyc4_XT7U2u8XuP30jqmE/s640/20180612_191230.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seafood ready for the grill</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRl4BREnamVxi1V5q9vsTI3UkHLVeQr4xX_1z9sZQ7kD1DtegnJOGu5pNCnBmlWQDvwbra5jqrOv8nW2cyvojqX3b_he24watvvldY7B7i2qcgxhZZYLMzi_Se7sgdAsP6O8Gs3PwUopg/s1600/20180612_191632.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRl4BREnamVxi1V5q9vsTI3UkHLVeQr4xX_1z9sZQ7kD1DtegnJOGu5pNCnBmlWQDvwbra5jqrOv8nW2cyvojqX3b_he24watvvldY7B7i2qcgxhZZYLMzi_Se7sgdAsP6O8Gs3PwUopg/s640/20180612_191632.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Babi guling</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDi8lbj2v-1cD9e_R7fNNZmUYvsZw02Koy2oUPF0DlIgdDxFDHxOqUswl0VbI4_hbf3019fNlnyKLLcztzNKGi64TyHnk5abXKomxhcF9PBtS02GJAYGpv3V3L6R-FxdQyquTNYtt61KQ/s1600/20180612_192357.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDi8lbj2v-1cD9e_R7fNNZmUYvsZw02Koy2oUPF0DlIgdDxFDHxOqUswl0VbI4_hbf3019fNlnyKLLcztzNKGi64TyHnk5abXKomxhcF9PBtS02GJAYGpv3V3L6R-FxdQyquTNYtt61KQ/s640/20180612_192357.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rendang</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfReetqDCfT7sJQuG1TPpPEbP3ay80P7jP4UIlEvaA4782gucXXbeBtpWK6zUEIC8gpXGr37liDARCLw-xWUDvucbQCmTpiMFHPZc-zoG9iumJJRBVm_utJVPRAuY7CLXDHP1ZXmdHDY8/s1600/20180612_192428.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfReetqDCfT7sJQuG1TPpPEbP3ay80P7jP4UIlEvaA4782gucXXbeBtpWK6zUEIC8gpXGr37liDARCLw-xWUDvucbQCmTpiMFHPZc-zoG9iumJJRBVm_utJVPRAuY7CLXDHP1ZXmdHDY8/s640/20180612_192428.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried rice</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI9EhkmhkYzetmlio51Xzd6UTSgribj6FfZplHbt4KfIe3rYUStmEwVL2ajWGo19QYC6EsPaMLGafqVeqk0uh9AIiWigi6X3uj3lfswR20I82mhg2RMO8eGMjE1mVAB4T6FB9IISdB9gQ/s1600/20180612_192151.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI9EhkmhkYzetmlio51Xzd6UTSgribj6FfZplHbt4KfIe3rYUStmEwVL2ajWGo19QYC6EsPaMLGafqVeqk0uh9AIiWigi6X3uj3lfswR20I82mhg2RMO8eGMjE1mVAB4T6FB9IISdB9gQ/s640/20180612_192151.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soup...with everything</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK2FkhjOHuqeAeVfoECQIAEX0MoiJIzOAtyvIEsiqambdxBs4ncON5hQi6PcKD7xEdYtMWuhDJMTO4A3RiJ8in6C9p7RtllInuqIsqe_Q8SeMmMdZRsmnsyx1C1MZ7cWD5zd-LjekPlzA/s1600/BeFunkyCollage.8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="888" data-original-width="1600" height="353" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK2FkhjOHuqeAeVfoECQIAEX0MoiJIzOAtyvIEsiqambdxBs4ncON5hQi6PcKD7xEdYtMWuhDJMTO4A3RiJ8in6C9p7RtllInuqIsqe_Q8SeMmMdZRsmnsyx1C1MZ7cWD5zd-LjekPlzA/s640/BeFunkyCollage.8.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Satays and salads</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwley7Tp-DDlfLFAjvNLUY-nVZIaCXJkh2a2tUg3XWbYa9ybWrlM-ssIGJ78CgIaDXwKgEllvZx6iciLdmr50qbNEA1TWjN4kHmg_9j5JoMyRsXspxvYf1kOZsOTTb9s91bQKsrclJsXI/s1600/BeFunkyCollage.9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="896" data-original-width="1600" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwley7Tp-DDlfLFAjvNLUY-nVZIaCXJkh2a2tUg3XWbYa9ybWrlM-ssIGJ78CgIaDXwKgEllvZx6iciLdmr50qbNEA1TWjN4kHmg_9j5JoMyRsXspxvYf1kOZsOTTb9s91bQKsrclJsXI/s640/BeFunkyCollage.9.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled squid, roast meat and sambals</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2TzUNekY_ZCYFN_PzZmAmBQShyphenhyphenLJhhKqTU-GiBfFNUkeK75xT7qN3tsu21LKrkH9PBMeL8RJrJbjEidKXYzwhho1_SHb9quS9Q2JISHfD7W5Rl30rmtWVCuF4rCMMe3pvc5yOpaxpHBw/s1600/BeFunkyCollage.10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="899" data-original-width="1600" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2TzUNekY_ZCYFN_PzZmAmBQShyphenhyphenLJhhKqTU-GiBfFNUkeK75xT7qN3tsu21LKrkH9PBMeL8RJrJbjEidKXYzwhho1_SHb9quS9Q2JISHfD7W5Rl30rmtWVCuF4rCMMe3pvc5yOpaxpHBw/s640/BeFunkyCollage.10.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dessert heaven </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiThsGSI47UhHvgHSiP3C2X8nOGycIv42zwYRtFJ4HLBeC8frMCa3z3IwYCehHFy5AUDll5kyBkk2DQFNuYXMYvJU-DxPJr-vKukjPJ7XnablX0q8ngyX7_iOJ_lvWYzL19PMjSHvMYaFI/s1600/20180612_194834.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="715" data-original-width="1600" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiThsGSI47UhHvgHSiP3C2X8nOGycIv42zwYRtFJ4HLBeC8frMCa3z3IwYCehHFy5AUDll5kyBkk2DQFNuYXMYvJU-DxPJr-vKukjPJ7XnablX0q8ngyX7_iOJ_lvWYzL19PMjSHvMYaFI/s640/20180612_194834.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kechak performance</td></tr>
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It was a dinner under the stars and the highlight of our meal was another kechak performance, the traditional Balinese dance drama. This one, of course, was on a smaller scale than the one at Uluwatu but just as engaging. Once again, the dancers, dressed in their beautiful costumes, entranced us with scenes from the Ramayana where Sita is abducted by Ravana and how she is rescued. For folks who want the essence of Bali compressed into an evening, Pasar Senggol is a wonderful way to experience the food and culture of the island.<br />
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<tr><td class="tr-caption" style="text-align: center;">Kechak performers and us</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Chefs Greg and Sartika </td></tr>
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Sara Koshyhttp://www.blogger.com/profile/12323105273077010533noreply@blogger.com0tag:blogger.com,1999:blog-631088436075781689.post-20244504591838795972019-05-31T22:48:00.001+05:302019-06-16T00:50:33.170+05:30Beautiful Bali <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk8iJJaiZ6AHcFpiuIhaUtyOerFdtKe-BPG-A6_CgOfu3FyppAKP2a-YI93ATMQ-FLPTLZdLMvVfC78YbGgiQu2Cc8HfKgz9k6ojqE5EZCU1J6xWMT_TfbN_hcR8RIgRcHiJBuWiiO8qE/s1600/20180612_084934.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk8iJJaiZ6AHcFpiuIhaUtyOerFdtKe-BPG-A6_CgOfu3FyppAKP2a-YI93ATMQ-FLPTLZdLMvVfC78YbGgiQu2Cc8HfKgz9k6ojqE5EZCU1J6xWMT_TfbN_hcR8RIgRcHiJBuWiiO8qE/s640/20180612_084934.jpg" width="640" /></a><br />
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"How would you like to go to Bali," she asked.<br />
"Are you serious?" I asked her.<br />
"Well, pack your bags for that's where we're headed!"<br />
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<tr><td class="tr-caption" style="text-align: center;">A Bali welcome</td></tr>
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Bali? It wasn't anywhere on my radar, not even on my bucket list. And a few short days later, our group of 4 adults + 2 kids was headed to Bali via Bangkok. Suvarnabhumi Airport was so very crowded; it looked as if half the world was transiting through Bangkok. The connecting flight to Denpasar was a couple of hours away, leaving us with plenty of time to feast on some pad thai and mango sticky rice. It was sometime in the afternoon when we reached Bali's Ngurah Rai Airport and joined the long queue snaking up to the immigration counters.<br />
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At the arrival hall, we were most relieved to be met by our guide Gustaaf and driver, Chris. They explained it was better to drive straight to Tanah Lot to see the sunset and then come back to the city and check into the hotel. Hmm... it was only when we saw the roads in Bali that we understood how much sense that plan made. The roads are long and narrow and meant for two way traffic. If you get stuck anywhere, too bad.<br />
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<tr><td class="tr-caption" style="text-align: center;">Ghatokacha statue near the airport</td></tr>
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Bali is the smallest province in Indonesia with a population of 4.2 million, 86% of which are Hindus, the remaining are Buddhists, Christians and others. Famed for its beautiful, white sandy beaches, tourism is what drives the economy. Gustaaf told us it was possible to walk around the whole island, an activity none of us were keen on that day anyway! Retail stores and restaurants lined our route, occasionally we'd see beautiful old houses and almost every house had a shrine inside the compound.<br />
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<tr><td class="tr-caption" style="text-align: center;">Batu Bolong temple. Bolong means hole, self-explanatory!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Tanah Lot temple with the causeway</td></tr>
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After a little more than an hour of travelling, we reached Tanah Lot. One of the things first time visitors to Bali do is to watch the sunset from the cliff above. A Hindu shrine, the Batu Bolong Temple, sits atop a rocky outcrop, the forces of nature and relentless pounding of the waves have carved a tunnel under the rock. A little way away, the Tanah Lot temple sits on a rock in the sea and during low tide, a causeway that connects the temple to the mainland is exposed, allowing pilgrims to walk across. Local Hindus, dressed in traditional clothes carried their offerings in baskets to offer it at the temple. As the sun set and the tide came in, we could see people being shepherded to safety and soon enough, the causeway went under the water.<br />
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<tr><td class="tr-caption" style="text-align: center;">A civet cat; kopi luwak beans</td></tr>
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There is a steep path along the cliff, lined with shops and little restaurants. We walked up this path, passing little eateries with signboards advertising the famed kopi luwak. One of these places even had a civet cat with a chain around its neck. Gustaaf took us to his favourite restaurant from where we watched a spectacular sunset. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_XWw6MK7gKY4xPh1QfUXbe2N095f51Ms0ObSflpVkUEfcknLj9Ufi4JL7jjCMGf00A8gbihgUxxpAi9UhH3hlNAl-nIIivOKg18kU7O41O5JF2Ksd0kJU7J3njuLvTx98HFiQdlcODmI/s1600/BeFunky+Collage.2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="799" data-original-width="1600" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_XWw6MK7gKY4xPh1QfUXbe2N095f51Ms0ObSflpVkUEfcknLj9Ufi4JL7jjCMGf00A8gbihgUxxpAi9UhH3hlNAl-nIIivOKg18kU7O41O5JF2Ksd0kJU7J3njuLvTx98HFiQdlcODmI/s640/BeFunky+Collage.2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Nasi Jinggo; wajik</i> (traditional cakes), some of the local food served in our resort </td></tr>
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We stayed the first 2 days at a resort at Kuta Beach, a rather crowded area popular with tourists. Restaurants stay open quite late into the night and there are street side stalls that sell clothes, footwear and souvenirs. You can try your bargaining skills; we did manage to hook a couple of good deals. There's plenty of local food to savour, as well as restaurants like KFC and Hard Rock Cafe if you're looking for something more predictable. The complimentary breakfast at our hotel did feature plenty of local dishes along with the usual Continental selection.<br />
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<tr><td class="tr-caption" style="text-align: center;">The batik specialist</td></tr>
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We had a minivan to take us around the island. Bali is well-known for batik, a traditional art form on fabric using the wax resist method. <a href="http://www.legongbatik.com/home/index.php?&act=aboutbatik">Legong</a> has quite a batik collection and you can watch how it is created. Using a stylus, craftswomen draw the design on a piece of cloth, later retracing the design with wax. The material is then dipped in colours, depending on the design. There is a store on the premises from where you can pick up batik dresses, skirts, shirts and just about anything made of batik.<br />
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<tr><td class="tr-caption" style="text-align: center;">Making silver jewellery at Sari Dewi</td></tr>
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Jewellery making is another craft Bali is known for. Tour companies include a visit to the shops where you can watch craftsmen make all kinds of silver jewellery. At <a href="https://www.facebook.com/pages/Sari-Dewi-Silver-Gold-Jewelry/728770800798122?ref=hovercard">Sari Dewi</a>, they showed us how a bar of silver is flattened into a loop of wire which is then shaped into filigree earrings. The attached store has a large collection of jewellery, not only in gold and silver but also those set with precious and semi-precious stones.<br />
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<tr><td class="tr-caption" style="text-align: center;">Batuan Temple, the oldest temple in Bali</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Mount Batur</td></tr>
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Mount Batur is one of two active volcanoes in Bali. As we drove up from Kintamani, we could see its conical top. Gustaaf assured us that the last major eruption had been way back in the 1960s. We stopped for an unremarkable lunch at a restaurant called Madu Sari which was right opposite the volcano. From that distance, the volcano looked calm and serene. (<i>Mt. Agung, the other active volcano, has erupted twice over the last 2 years.)</i><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAUNFlakvzZOlBmzLCfqmO46mUuzFbd0Ea-dr86owc65g7TDTyBdEZbudvGZKYvGEOTm3ybaxRzpWkwaoOeW9F4N7Ljrjo2cwhm7iRgvT69Cm9kOPdIrKKFGXZ-BH2D2mQKHDtbI6vR44/s1600/BeFunky+Collage.1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1486" data-original-width="1600" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAUNFlakvzZOlBmzLCfqmO46mUuzFbd0Ea-dr86owc65g7TDTyBdEZbudvGZKYvGEOTm3ybaxRzpWkwaoOeW9F4N7Ljrjo2cwhm7iRgvT69Cm9kOPdIrKKFGXZ-BH2D2mQKHDtbI6vR44/s400/BeFunky+Collage.1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cabbage and cucumber grow abundantly on the island </td></tr>
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All along the way, we saw raised beds of soil with thin plastic sheeting over them. There were holes cut out on the sheets from which grew cabbages, tomato plants, cauliflowers and cucumbers on vines.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiQX57e_iprtNNNXeFX7Se80YZoD8rhlLvg5cwwEI5GPID6eWHYRHKu0ilnr7W_r5Ki7shkeEVT7yIl3LuXoAlO2dvEEV7wkvPXrN7DejNSooTc9EfT3hUXdK8FYc1WXw7f8K_9lnWrBc/s1600/20180610_162544%25280%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiQX57e_iprtNNNXeFX7Se80YZoD8rhlLvg5cwwEI5GPID6eWHYRHKu0ilnr7W_r5Ki7shkeEVT7yIl3LuXoAlO2dvEEV7wkvPXrN7DejNSooTc9EfT3hUXdK8FYc1WXw7f8K_9lnWrBc/s640/20180610_162544%25280%2529.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rice terraces at Tegalalang</td></tr>
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The trip to the Monkey Forest took us through the Tegalalang rice terraces. Rice is a staple crop in Bali and the terraces, which have been carved out on the hillside, are a popular tourist attraction.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2k5anPtAsy4a2JzRCJ-y63CtcRRhQKM6LVoh79A0t_d6GnLEOw6fSb9-6VqDFOfgwcFYzCRFk7wQWmyPoGaAn1P2EgRupL1n3SFG2aYcOv9iweci6s71TwZ4ESGYaTrvwBykqPmY1fZU/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1212" data-original-width="1600" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2k5anPtAsy4a2JzRCJ-y63CtcRRhQKM6LVoh79A0t_d6GnLEOw6fSb9-6VqDFOfgwcFYzCRFk7wQWmyPoGaAn1P2EgRupL1n3SFG2aYcOv9iweci6s71TwZ4ESGYaTrvwBykqPmY1fZU/s640/3.jpg" width="640" /></a><br />
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At the <a href="http://www.monkeyforestubud.com/">Ubud Monkey Forest</a>, we were warned not to provoke the monkeys, not to look them in the eye and definitely not to feed them. There were monkeys of all shapes and sizes scurrying along under the huge trees. Some mommas were carrying babies while alpha males showed their aggression to junior monkeys. Just make sure you clear out of the place before it gets dark.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWsBhdWfSLVUmKg4U1JHKDG3xm02x3dn0Ltcmo3kXCeqml2jTVQZEB0UY_MjfICBDU8YedIZEh9WeT0w_9t4JLd0EL6XgOgt82HaFMVvT4ISFVMJGn3PSobRaqBAnqKZALVxLmJEmfYJQ/s1600/20190530_221523.4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="420" data-original-width="640" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWsBhdWfSLVUmKg4U1JHKDG3xm02x3dn0Ltcmo3kXCeqml2jTVQZEB0UY_MjfICBDU8YedIZEh9WeT0w_9t4JLd0EL6XgOgt82HaFMVvT4ISFVMJGn3PSobRaqBAnqKZALVxLmJEmfYJQ/s640/20190530_221523.4.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The entrance to the garden; the entrance of the house of the head of the family, the shrine;<br />
the pavilion; a clay sculpture</td></tr>
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The light was fading when we reached <a href="http://negariluwak.coffee/">Negari Luwak Coffee</a>. Fortunately, the owners of the show garden were willing to let us in and we took a quick look around the traditional Balinese house and surrounding buildings, built according to traditional architectural principles. A wall encloses the property; the head of the family lives in the largest house while other members live in smaller ones. There is a pavilion in the central courtyard where guests are received and family functions are conducted. The kitchen is housed in a separate area and the family shrine is located in the northeast corner of the plot. There is a large garden behind the houses with cages that hold civet cats. It was too dark to see the animals but we could hear and smell them!! We walked on dimly lit pathways to an area almost at the back. Wooden containers and baskets held coffee beans in various stages of processing - poop covered, cleaned and roasted and implements to powder the beans with. The aroma of the powdered beans was incredible. Other baskets held a variety of spices, chillies, garlic and other crops grown on the plantation.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiybMotqDgyFMDfw75t1SWsJguQF6GRq_d93gjDgq18xh2M6SglI1IBPZYAjao1YhUr-Ri_NgGldsD2K5gdDQWgap7-se_qlDmulPlODoinAgkhsjwN2TRQ7U6gn1VDBZskoRv5wXy9o5c/s1600/BeFunky+Collage.7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiybMotqDgyFMDfw75t1SWsJguQF6GRq_d93gjDgq18xh2M6SglI1IBPZYAjao1YhUr-Ri_NgGldsD2K5gdDQWgap7-se_qlDmulPlODoinAgkhsjwN2TRQ7U6gn1VDBZskoRv5wXy9o5c/s640/BeFunky+Collage.7.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poop covered beans; cleaned and roasted; a cup of coffee. Spices for sale; the common kitchen <br />
of the property; the coffee experience centre; the store</td></tr>
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We sat on benches under a thatched roof while the ladies made our coffee. And finally, in the middle of a clearing in a tiny plantation, with giant mosquitoes buzzing around, we drank a cup of the 4th most expensive coffee in the world. Midnight black in colour, it actually looked thick, tasted smooth, rich and velvety. It had a complex flavour, very aromatic and with no acidic tones. Nothing like anything I've had before and thoroughly enjoyable.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk8iJJaiZ6AHcFpiuIhaUtyOerFdtKe-BPG-A6_CgOfu3FyppAKP2a-YI93ATMQ-FLPTLZdLMvVfC78YbGgiQu2Cc8HfKgz9k6ojqE5EZCU1J6xWMT_TfbN_hcR8RIgRcHiJBuWiiO8qE/s1600/20180612_084934.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk8iJJaiZ6AHcFpiuIhaUtyOerFdtKe-BPG-A6_CgOfu3FyppAKP2a-YI93ATMQ-FLPTLZdLMvVfC78YbGgiQu2Cc8HfKgz9k6ojqE5EZCU1J6xWMT_TfbN_hcR8RIgRcHiJBuWiiO8qE/s400/20180612_084934.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The beach at Grand Hyatt Bali</td></tr>
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Of course, after that, we had to go into their store and pick up some kopi luwak to take home with us.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeDwzlg3t3N5gWsca3sjzbb4JdrGRj4V5bD8k4nWad5YX2eu-nfgNJXi8AX0H2DXvgVBRUizXaRyi5rZ4jJdxLWIHZI38MEFb8uZuSD2ud_hj7b6vpjmIFKJwWoxSdTHtMl_iXGl0Zzok/s1600/20180611_120317.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeDwzlg3t3N5gWsca3sjzbb4JdrGRj4V5bD8k4nWad5YX2eu-nfgNJXi8AX0H2DXvgVBRUizXaRyi5rZ4jJdxLWIHZI38MEFb8uZuSD2ud_hj7b6vpjmIFKJwWoxSdTHtMl_iXGl0Zzok/s640/20180611_120317.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The beach at Tanjong Benoa</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The glass bottomed boat</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg21fEryMYbQHJB-ann1wkRY_7HV2pJ8Lra3ST9ZJz6TMoYFM2w06UN-Zyv0W-mVQi7WX7-V_JjmKH5hUEVMJnfJhebodywjIKcACZXER-M2DwLfRAd0cgtfCWDl8XNwCjeHJjl_tj4ZeM/s1600/BeFunkyCollage.4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="463" data-original-width="1600" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg21fEryMYbQHJB-ann1wkRY_7HV2pJ8Lra3ST9ZJz6TMoYFM2w06UN-Zyv0W-mVQi7WX7-V_JjmKH5hUEVMJnfJhebodywjIKcACZXER-M2DwLfRAd0cgtfCWDl8XNwCjeHJjl_tj4ZeM/s640/BeFunkyCollage.4.jpg" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii3JBsIqRfC1Et6qhdapcBMv66mSz5UWFGAIufY27w1Q6Q1yV2AiNq6MhUyxpqS9I3GOYvYXQwUrwSNP288kj7KutV47GvjGQZPwTRSM2e7lBeHS71onUnpSGkmWF63c10JIsmMjfq3Ug/s1600/BeFunkyCollage.6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1554" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii3JBsIqRfC1Et6qhdapcBMv66mSz5UWFGAIufY27w1Q6Q1yV2AiNq6MhUyxpqS9I3GOYvYXQwUrwSNP288kj7KutV47GvjGQZPwTRSM2e7lBeHS71onUnpSGkmWF63c10JIsmMjfq3Ug/s640/BeFunkyCollage.6.jpg" width="620" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some of the inhabitants of Turtle Island</td></tr>
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We shifted base to <a href="https://www.hyatt.com/en-US/hotel/indonesia/grand-hyatt-bali/balgh?src=corp_lclb_gmb_seo_aspac_balgh">Grand Hyatt Bali</a> at Nusa Dua. The next morning, we drove to Tanjong Benoa, a paradise for water sports enthusiasts. We were not there for that so we clambered aboard a glass-bottomed boat and took off for the 15 minute ride to Turtle Island. The greenish water was rather opaque and we could only make out the darker coloured fish. Our boatman handed out bread for us to feed the fish which did look pretty well fed. It was quite windy and spray from passing boats assured us of a rather wet welcome at the Island, a turtle breeding and conservation site. Not only turtles but there were also iguanas, owls, a couple of cockatoos and even a snake on the island. Kids and adults had a whale (!) of a time photographing and being photographed with the animals.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbYPTcczJ6Kst8mhOqFtXk38owGlic56HkH7g0JoFgdkvvW-QCSb5fgbSBSyze1bR5LP3_j-S-qoTLA9yHDkt8Gma3pU2wuO1zsdn9DtkVuO8lNKQaVALYIp7zA22KEPe46hVkQnGvcDQ/s1600/46503423_10161260201265691_63049205077245952_n.6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbYPTcczJ6Kst8mhOqFtXk38owGlic56HkH7g0JoFgdkvvW-QCSb5fgbSBSyze1bR5LP3_j-S-qoTLA9yHDkt8Gma3pU2wuO1zsdn9DtkVuO8lNKQaVALYIp7zA22KEPe46hVkQnGvcDQ/s640/46503423_10161260201265691_63049205077245952_n.6.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The limestone cliffs at Uluwatu. Tectonic subduction of the Indo-Australian<br />
Plate under the Eurasian Plate pushed it above sea level. Photo credit: Annie Jacob</td></tr>
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The cliffs at Uluwatu are an amazing sight. The Pura Luhur Uluwatu, a sea temple, is located here; devotees and visitors throng the area. So do monkeys so watch out!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgifxb4i12DMQEVk-fBC7mxok9Bvyj7grV9xJ7C_5T3iT4lvt5c-5JahyphenhyphennOnDNaEmCRDgWmq2SxLYLbSLEhXWotvTtpO7tIxlS9aHH7jtg8LU132ZdWM2AtUsVtgdJmuNFIL2AYaCl7_7s/s1600/20180611_174242.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1269" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgifxb4i12DMQEVk-fBC7mxok9Bvyj7grV9xJ7C_5T3iT4lvt5c-5JahyphenhyphennOnDNaEmCRDgWmq2SxLYLbSLEhXWotvTtpO7tIxlS9aHH7jtg8LU132ZdWM2AtUsVtgdJmuNFIL2AYaCl7_7s/s400/20180611_174242.jpg" width="316" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to be lit</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPAYxDMZfcebFVYfj3fcmVkslHOuRc5MGf0Ey8PO2ZyzgSs0Htc6TQRwoS4Zrq5P2omHnLIAQ-Npv76_bXlIdHri_UcjOxWsBp-m5tEptJPgM_H6I-yaaSoDicd1NvKLOkKnxzeH2asmw/s1600/BeFunkyCollage.12.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="975" data-original-width="1600" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPAYxDMZfcebFVYfj3fcmVkslHOuRc5MGf0Ey8PO2ZyzgSs0Htc6TQRwoS4Zrq5P2omHnLIAQ-Npv76_bXlIdHri_UcjOxWsBp-m5tEptJPgM_H6I-yaaSoDicd1NvKLOkKnxzeH2asmw/s640/BeFunkyCollage.12.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kechak fire dance performers, the entry of Rama and Sita</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The golden deer; Laksamana refusing to leave Sita; Ravana trying to capture Sita</td></tr>
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Every day at sunset, a Kechak Fire Dance takes place in the amphitheatre. The audience sits on the concrete steps; latecomers have to sit on the ground. A lamp is lit and about 70 male performers dressed in black and white checked sarongs with orange belts and a flower tucked behind one ear, enter the performing space. They sit around the fire and start by chanting "chak chak" in rhythm. They are in a trance, their hands are outstretched and bodies sway to the beat in perfect synchronisation. No musical instrument is used, their voices rise and fall in a dramatic fashion and other actors enact the story of the Ramanayam, of Sita's abduction by Ravana and her subsequent rescue by Rama. Performers who play the roles of Rama, Sita, Hanuman and Ravana enter the tiny circle between the men and the fire and play their parts. Truly fascinating and a definitely not-to-be-missed performance.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTSRiZUoYy2IgC_Xg69GrtrKmmVmY5lB94GZ3i8kLFenwzdnh6X4Ykb1Tz-q-tCdTBBdSddVYU_9Xh5YTpdNJL1MCf9UgYIDU4aBv6QHtBgefpM25Onm45N9IlJWqV36f89LC_cf1BLfE/s1600/BeFunky+Collage.14.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="494" data-original-width="1600" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTSRiZUoYy2IgC_Xg69GrtrKmmVmY5lB94GZ3i8kLFenwzdnh6X4Ykb1Tz-q-tCdTBBdSddVYU_9Xh5YTpdNJL1MCf9UgYIDU4aBv6QHtBgefpM25Onm45N9IlJWqV36f89LC_cf1BLfE/s640/BeFunky+Collage.14.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Puja Mandala Complex</td></tr>
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On our last day, we visited the Puja Mandala in Nusa Dua. It is a fine example of how different faiths can co-exist in a country. Five places of worship - a mosque, a Catholic and a Protestant church, a Buddhist vihara and a Hindu temple share a single compound.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs4Y252EA6XRXv9dbpo_SPwZQWQeq746PVKROmlO25eXvJnbHzMpZeKOdPvGETDcItnKwKh7pe_OO_LfXkicdgrElsIA8fcYLrEx8PLJG1aSmJNicNKestN_2u7YLBCKYJLtwWts_3Y0o/s1600/20180613_112632.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1056" data-original-width="1600" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs4Y252EA6XRXv9dbpo_SPwZQWQeq746PVKROmlO25eXvJnbHzMpZeKOdPvGETDcItnKwKh7pe_OO_LfXkicdgrElsIA8fcYLrEx8PLJG1aSmJNicNKestN_2u7YLBCKYJLtwWts_3Y0o/s640/20180613_112632.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bali Collection - close to the hotel and a great place to shop</td></tr>
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Of course we did a fair bit of shopping. Nusa Dua has many starred hotels and most people head on over to the Bali Collection complex. The shops there sell branded labels and there are many handicraft and souvenir shops too, along with restaurants, coffee shops, spas, bookshops and a supermarket.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVU_J-BycLUDcK_GiixPvlJZdWEmilkiH7wRXWtmVNuN2NPYtdNNrTAgA0sZYxKu3XbnHsWlk48Uv2YtnarlkosGC1vxerGW9LnMM9DjEgDo5i91phPbRTW62TSTIA3xMCYEcgejVrSZo/s1600/IMG-20190601-WA0005.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1024" data-original-width="768" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVU_J-BycLUDcK_GiixPvlJZdWEmilkiH7wRXWtmVNuN2NPYtdNNrTAgA0sZYxKu3XbnHsWlk48Uv2YtnarlkosGC1vxerGW9LnMM9DjEgDo5i91phPbRTW62TSTIA3xMCYEcgejVrSZo/s320/IMG-20190601-WA0005.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chris, Gustaaf and us.<br />
Photo credit: Annie Jacob</td></tr>
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All too soon, our short but beautiful holiday was over and we were back at the airport. We said our goodbyes to Gustaaf and Chris and I'm sure I did see a tear in Chris' eye just as I turned to enter the building.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsLjxInakCTvvfam5IaUomNvhxg4VyGb4BnWgiG369BP0dOBhAkvDcCl19tgUfhTgJGDjAR3ymo4avhuX6gW2ppGmT-WCpIsg1ZqNM0cAlk4palMGrGpOiU-fcPMOyr5VEM9oJpK2kX-Q/s1600/20180628_181846.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1341" data-original-width="1600" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsLjxInakCTvvfam5IaUomNvhxg4VyGb4BnWgiG369BP0dOBhAkvDcCl19tgUfhTgJGDjAR3ymo4avhuX6gW2ppGmT-WCpIsg1ZqNM0cAlk4palMGrGpOiU-fcPMOyr5VEM9oJpK2kX-Q/s320/20180628_181846.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Back home with a cup of kopi luwak</td></tr>
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Sara Koshyhttp://www.blogger.com/profile/12323105273077010533noreply@blogger.com0