The Diabetic Food Trail at Park Hyatt's Flying Elephant

World Diabetes day is observed on November 14th. The Diabetic Food Trail, conceptualised by Semora Entertainment and with the support of Britannia NutriChoice, Biocon and Zomato, has over 100 restaurants in the 4 metros across India taking part in this initiative. At Chennai, a group of us headed across to Park Hyatt Chennai's Flying Elephant restaurant to sample a diabetic friendly menu.

With inputs from wellness expert Dr. Waseem, Chefs Greg and Vamsi  have translated the concept into a menu that spans various cuisines and meets the dietary requirements of diabetics, pre-diabetics or those who just want to indulge (!!) in a healthy meal.  

We were not disappointed. Our menu had plenty of choices, the meal was high on flavor and what’s more, had the calorie count listed beside each item on the menu.

So what’s a healthy meal for a diabetic?  A plate of food that includes plenty of fibre, is low in carbohydrates, low in calories and has a low glycemic index. And of course, it has to be mostly sugar free.

Thin crust pizza loaded with toppings - 294 kcal

We started with a thin crust whole wheat pizza with the usual tomato and cheese topping and then it got interesting with ricotta, lots of aragula, superthin apple slices and a dusting of sumac resulting in a pizza full of flavor and crunch.  

Chicken wantan soup with spring onions and pak choy -184 kcal

The vegetarians in our group opted for the Turkish lentil and bulgar soup, spiced with dried mint and coriander. For the rest of us, it was a wantan soup. A flavoursome yet light broth with chicken wanton and pak choy, it was seasoned perfectly and the hint of sesame oil added to the warmth of the dish.

Quinoa pomegranate salad with orange and zucchini -92 kcal 

The salad had aragula, quinoa, pomegranate, orange segments and thinly sliced zucchini. The passion-fruit dressing was light and tangy, the pepperiness of the aragula toned down by the sweet orange segments.

Tandoori lasooni prawns -194 kcal

At 194 calories, prawns are allowed on a diabetic plate, the key is moderation. So we had juicy lasooni jhinga – smoky garlic flavoured prawns cooked in a tandoor. 

Chargrilled marinated veg salad- 130 kcal

A second starter was chargrilled eggplant with pear and radish slices for crunch. An interesting miso dressing and toasted oat crumbs added the finishing touches.

Mocktails ranging from 45 - 300 kcal

By then a trayfull of mocktails came around. We had a sip of everything but the one I liked the most was Flue, a mix of juiced carrots, spinach, orange, celery and beetroot. Only 110 calories!! 

Brown rice congee with greens - 232 kcal

The brown rice congee was delicious with the earthiness of shiitake mushrooms, pak choy and bits of gingery warmth. For me, congee is comfort food and this one definitely pleased. 

Steamed Chilean sea bass - 282 kcal

Another stand out main was the steamed Chilean sea bass in a clear tomato fennel broth. Perfectly cooked white fish with clean flavours served with edamame, carrots and cress. The dish and the presentation was a visual delight. There was also dahi methi murgh - chicken with yoghurt and fenugreek and served with steamed brown rice.

Cheesecake mousse with a berry compote; papaya; peanut butter fro-yo 

A trio of desserts was served and that included slices of papaya, a peanut butter yoghurt cup with oat and granola crumb and a lemon cheesecake mousse topped with a mixed berry compote. Very nice.

The Diabetic Food Trail will be on till November 30th at Park Hyatt Chennai. Do call 044 7177 1234 for reservations.

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The Yakiniku experience at Hyatt Regency Chennai

Pop up restaurants seem to be the flavour of the season and the latest one is at Hyatt Regency Chennai, dishing out Japanese fare. Stand at the entrance and the amazing aroma of grilled food will draw you in quite effortlessly.

Housed in the space that used to be Biscotti, Yakiniku is like a bustling street-side restaurant. The space is really small, a sushi counter, a display case bursting with fresh produce and the grill dominate one half of the restaurant while the rest of the space is occupied by tables and chairs. Shelves on a wall near the kitchen are stacked with Japanese sauces. Can it get more authentic than this?

Origami in the wall niches

Panels like this one hung on the walls

I reached a little late and so missed the inauguration but the place was humming with activity. Busy chefs manned the grills and the sushi stations, harried service staff rushed about with orders and happy diners of many nationalities were busy tucking into the food. You know what - this is a good time to show off your chopstick skills!

Jumbo prawns, scallops and tuna

Going through the menu, we realised that several more visits would be needed to make a fair assessment! A friend was tucking into a plate of nasu dengaku - fried eggplant with miso and sesame seed sauce. Eggplant is not something I relish or even like but I tried a small piece and it was delicious. Loved the smoky charred flavour of the vegetable and the sauces. Asahi beer is on offer.

   

Chef Kenny from Hyatt Regency Guam

We watched Chef Kenny from HR Guam make sushi and sashimi. His hands were a blur of motion and in the space of a minute, 3 kinds of nigari sushi sat pretty on the plate.

My vegetarian friend had ordered a plate of California maki sushi. It was a large roll studded with toasted sesame seeds and the vegetables inside were cooked perfectly with just the right amount of crunch. However the wasabi was disappointing, lacking the characteristic "steam coming out of the ears" punch.

Niku tofu and okonomiyaki

Another friend joined us and he ordered niku tofu with thinly sliced beef and cotton tofu in a broth, chopped scallion, dashi and a sprinkle of chilli powder. The meat had been sliced wafer thin and it was a deliciously light and flavoursome dish. I found the okonomiyaki - a pancake made with flour, cabbage and carrot quite doughy and heavy but the thick tangy sauce and mayo it was served with were the saving graces.

We also got a platter of nigari sashimi that had two slices each of salmon and tuna on a mound of grated daikon and 2 scallops on a lime half. Once again, the wasabi disappointed with its mildness . The seafood sushi was average.

The seafood tempura comprising prawns, squid and fish was served with tempura sauce. I was a bit disappointed with the batter as it wasn't as crunchy as I've had at other places. However, the seafood was very fresh.

Grilled tenderloin

Our main course was grilled tenderloin. The tender cut of meat was grilled perfectly, lightly seasoned and sliced into smaller pieces and served with grilled broccoli, slices of pumpkin and tomato. And to dip in, there was the trio of sesame, ponzu and teriyaki sauces.

Chef Subrata 

Other Japanese favourites like tonkatsu, teppanyaki, octopus dumplings and soba noodles are also on the menu but we decided to leave them for another day and dive instead into the desserts

Almond jelly soup; fresh fruit with sweet agar and red bean paste

Three desserts were on offer. The almond jelly merely hinted at an almond flavour but in the fruit dish, the bean paste had been cleverly disguised to look like grapes; the slight chewiness of the paste was in beautiful contrast to the agar slices. But best of all was the green tea cheesecake with its neat layers of green tea sponge cake sandwiched with a cheese filling.

Experience the flavours of Yakiniku, open only for dinner till December 10th, 2015. A meal for 2 would be around 2600/++.
For reservations, call 044 6100 1234.

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Oktoberfest Season 4 at the Arena, HRC

Lively German folk music, laughter and tantalising aromas greeted us as we walked through 365 AS into the Arena, venue of Hyatt Regency Chennai's Oktoberfest.

There were the familiar blue and white striped canopies overhead, blue and white checked table runners on trestle tables, and this time, the waiters were in lederhosen. (Ok, I exaggerate - it wasn't made of leather and looked like trousers with suspenders! Still, it added to the
setting.) But the straw-covered pumpkins, condiments on the table, and the giant pretzel that graced the bread station told us we were part of Chennai's version of the Bavarian beer and sausage festival.

Kaiser rolls, pretzels, pumpernickel bread

This is the 4th year that HRC is hosting the festival and it's getting better. Pretzels, kaiser rolls and pumpernickel bread slices that you could just go on eating, plenty of salads, the carving station had an interesting looking roast and the desserts were on a table all by themselves. And sausages and beer -  how can it be Oktoberfest without sausages and beer?

Oktoberfest offers

My friend and I chose Erdinger, also on offer were SNJ and Schnieder.

German potato salad with bacon, beet and orange salad with bacon

We started with German potato salad with bacon and for the vegetarians, with dill, a ham and cheese salad and a pork, baby beet and orange salad. We particularly liked the last one, the beets were sweet and the tangy segments of orange along with peppery arugula was an explosion of flavours and colour.

Ham and cheese salad

The ham and cheese salad is simply not to be missed. Cubes of cheese and ham mixed with salad leaves - better than a sandwich any day!

Beer and sausages

Hot off the grill came a plate of bratwurst, pork bockwurst, chicken frankfurter, chicken nuremburg and a snail sausage. All the sausages are imported specially for the fest and what can I say - man, those Germans sure know to make a mean sausage! Do pair them with mustard for an unbeatable combination.

Mesclun greens, a range of mustard and pickles

The tempo was picking up, more guests arrived and the atmosphere became carnival like. The music got to everyone and I could see plenty of feet tapping in rhythm.

Grilled veg, pork wiener schnitzel & sauerkraut, roast chicken and jacket potatoes

The chafing dishes held tender pork wiener schnitzel and sauerkraut, grilled vegetables, roast chicken with jus and baked jacket potatoes topped with a dollop of sour cream.

Mushroom & spinach strudel

There was also a divine mushroom and spinach strudel - loved the earthiness of the mushroom encased in crisp dough, Yummy!

Roast pork with vegetables

The chef carved us a slice of roast pork. It was, in one word, exquisite. The meat was tender, well cooked, perfectly seasoned and the flavour of rosemary shone through.

Paired with an apple and a cranberry sauce, the slight acidity of the sauces added another flavour dimension to the pork.

Kaiserschmarn, pumpkin bread pudding, apple strudel & chocolate pods

For dessert, there was delicious Kaiserschmarn - slices of pancake served with syrup and cream, though we had them with a cranberry syrup. The pumpkin bread pudding with a faint hint of pumpkin spice was pleasant and I liked that it was not too sweet.

The apple strudel was a let down - the pastry was not crisp enough, and the filling had an overdose of cinnamon. The chocolate pods were quite a surprise. Expecting it to be stodgy pudding, it turned out to have a thin crust and an absolutely smooth coffee and chocolate sauce. Devilishly decadent!

Wonderful service by the crew

We loved the food, the ambiance, service and of course the cold, cold beer. What more can one ask for on a hot September evening at Chennai?

HRC's Oktoberfest Season 4 will be on till October 1st. The menu does change every day, but then, it's all about the sausages and beer, right?

Reservations at 044 61001234 / 9884000521.

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Bruce Bogtrotter's chocolate cake

Remember the story “Matilda” by Roald Dahl that was later made into a movie? One of the characters was an overweight 11 year old boy called Bruce Bogtrotter. Caught stealing a slice of Principal Trunchbull’s chocolate cake, he was punished by being made to eat a whole 18 inch cake. Imagine a ginormous chocolate cake, dark, delicious and oozing with chocolate…so inviting that even though the boy knew it would get him into trouble, no force in the world could keep him away from swiping a slice of it. Sigh…if only Mr. Dahl had included a recipe...

Some time ago, leafing through an old magazine, I came across a recipe for what was called “Bruce Bogtrotter’s Cake”. Dahl’s widow had written a book called “Roald Dahl’s Revolting Recipes” where all kinds of food mentioned in his books now could be concocted as she had made up recipes for them. Along with “Lickable Wallpaper” and “Stink Bug Eggs”, there was a recipe for “Bruce Bogtrotter’s Cake”. BBC was inspired enough run a children's TV series called 'Roald Dahl's Revolting Recipes' and got English chef Gary Rhodes to make recipes from the book inside a giant peach with a bunch of kids. What fun!

Well, that was all I needed. The recipe called for about 500 grams of chocolate. Trial 1 took place on a day when the only chocolate I had at home was a bar of compound chocolate. I knew I wouldn’t like the end product, but was too impatient to wait for anything better. As expected, I wasn’t happy with the result as the flavor of chocolate just did not come through.

Trial 2 was a success in every possible way. Made with Callebaut's 54.5% dark callets, the cake was moist, chocolaty, slightly dense and absolutely fudgy. No, no, don’t run out to get the largest oven  in the market – the yield is an 8” cake, not the 18” mentioned in the story!

So this my rendition of Bruce Bogtrotter's chocolate cake. It is faithful to the original recipe in most parts.

Bruce Bogtrotter's Cake

Ingredients

125 gm flour

1 tsp baking powder

1/2 tsp baking soda

225 gm chocolate

225 gm sugar

180 gm butter - unsalted

6 eggs, separated (I dislike fussy recipes that ask for eggs to be beaten separately unless really necessary. However, I decided to stick to this method just to see if there would be a difference. Not really, but if you're a stickler for method based baking, do go ahead.)

Ganache topping

225 chocolate

100 gm cream
*Double the topping quantities for a thicker coat

Method

Line and grease an 8" cake pan.

Sift together the flour, baking powder and baking soda, keep aside.

Melt the chocolate in a double boiler or in a microwave oven, add in the butter and stir till melted.

Beat together the yolks and sugar till light
Gently stir in the chocolate and butter mix, fold in the sieved flour.

With clean and dry beaters, whip the egg whites till stiff.

Lightly fold the whites into the flour and yolk mixture.

Pour the batter into the cake pan and bake in a preheated 175°C oven for about 45 minutes or till cooked.
Test by inserting a skewer into the cake, it should be almost clean.
Allow the cake to sit in the pan for about 20 minutes, then turn out onto a wire rack, remove the lining paper and let it cool completely.

To make the ganache, warm the cream in a saucepan. Add the chocolate and leave undisturbed for about 10 minutes.
Stir till smooth.
Place the cake on a cake board and spread with ganache topping.
Let it set for about an hour before slicing.

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A culinary trail - Beyond Madras @ Park Hyatt Chennai

A kolam at the threshold, the intricately carved 'Granny Door' leading into the restaurant are the first indications that something is different. The lights are low, bringing the gleam of copper and stainless steel vessels into focus. And the unmistakable aroma and sizzle of dosas and appams.

During the day, The Dining Room at Park Hyatt Chennai is as contemporary as any other discreetly busy five star restaurant. At dusk, it changes, chameleon-like, into Beyond Madras, the ethnic southern Indian inspired dining space. Waiters are dressed in the traditional attire of the region, tables are laid with shiny silverware and baranis - ceramic pickle jars, terracotta coloured napkins sit on white tablecloths and Indian music complete the setting. Make no mistake - it's very much a five star setting.

We knew Beyond Madras was being readied and we were thrilled to be invited to review the new offerings. Once seated on plush sofas, menus are handed around, it's a buffet with table service. The menu is changed on a rotational basis.

Chef Balaji and his team have spent time learning the finer nuances of classic south Tamilnadu food from the region's best teachers - a whole generation of older women - paatis, who have been making this cuisine for most of their lives. The traditional ways of cooking, right up to the hand pounding of spices and pastes are faithfully followed, we were told.

Sherbets and carrier

All the niceties were observed - cold towels to refresh ourselves and a choice of sherbets offered. I chose nannari, Indian sarsaparilla. The drinks were brought on a wooden tray with slats.

My delicious nannari sherbet

One sip of mine and I was transported to my days at hostel, sneaking out with my roommate on hot Saturday afternoons to the nearby juice shop for a glass of nannari sherbet. We'd watch the owner pour the thick syrup from a bottle into glasses, add a squeeze of lime juice and top it up with water and ice bits - weren't we bold? I still think it's one of the most refreshing of drinks. Of course there is no need to play Russian Roulette with Park Hyatt's offering and believe me, it was the old familiar taste again. Only this one had sabja (sweet basil) seeds in it.

Bread with tomato chutney

A basket of bread made its appearance, the bread, shaped into buns was topped with spices and crushed peanuts and had a tangy tomato chutney as accompaniment, a match made in heaven.

Ragi wadai; sola pinju varuval

Spices used in cuisines south of Madras are mainly coriander, chillies and fennel, along with ginger, garlic and shallots. Millets are also used extensively. One of our starters was ragi wadai - finger millet patties and sola pinju varuval - fried babycorn. While babycorn is not native to the region, the clever use of spices and rice flour that coated the corn resulted in a crisp texture. The wadai could have done with more pronounced spice notes. Neither of the starters had any trace of oil on it.

Kothamalli kozhi

The non veg starter was  kothamalli kozhi - chicken cubes braised with chillies and coriander. The meat was very tender and the coriander gave the dish a wonderful fresh aroma. The food was served on washed banana leaves that sat snug in our large plates.

Crisp appam served with gravies

Three veg curries and 2 non veg ones were served in little katoris or bowls. There was a mixed veg curry thickened with coconut and peanuts, a green pea curry and a deliciously tangy vendakai (okra) curry. Non veg gravies included a dark red snapper curry that had been cooked in a clay pot(again tangy but not spicy), a mild white chicken curry thickened with cashew paste and a home-style mutton curry. They were served with a flaky parota and batter-based breads like pearl millet dosa, idiyappam and a lacy appam. While the curries were tasty, I wish the flavours were bolder.

Shankara meen kozhambu; thinai thakkali sadam

Most Indian meals include a serving of rice, but here, it had been replaced by a more healthy thinai thakkali sadam - foxtail millet cooked with shallots and tomatoes. Interestingly, millets are used extensively in the southern regions of the state.

Filter coffee ice cream; elaneer payasam; vatallappam; inippu sevai

Dessert had been pre-plated, there was a serving of elaneer payasam - tender coconut cooked in coconut milk, inippu sevai - rice vermicelli with grated coconut and sweetened with sugar, an elegant slice of vatallappam - steamed caramel custard and Beyond Madras' signature filter coffee ice cream with a dainty crisp wafer. The hero of the plate was definitely the vatallappam with its silky smooth texture and beautiful coconut custard flavour.

Nope, they were not done with us as yet and as we were told in the beginning, our meal would end with a hot beverage. The choice was between a cup of traditional filter coffee and kalkandu pal - hot milk sweetened with palm sugar. I found the milk far too sweet so if you order it, it might be a good idea to ask for a less sweetened version.

Kalkandu pal; betelnut 

Like the end of all good South Indian meals, the mandatory betel leaves were brought out, along with lime paste and other paraphernalia.

The meal at Beyond Madras is priced at 1350/++. As Restaurant Week Chennai is going on, the whole menu is available for 900/++. Service is very good and every aspect of the meal is explained. And don't forget to take a string of jasmine flowers as you leave the restaurant.

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