Delhi-cious Dus Din Dilli De at Spice Haat, HRC

Delhi is well known for its street food. There's parathas of all shapes and fillings, layered or plain, tikkis and meaty kebabs, rich curries and of course, the sweets.
No trip to Delhi is ever complete without a trip to one of the street food hubs or iconic restaurants located in the Old Delhi area.
No trip to the country's capital in your foreseeable future?

 Chef Anil Khurana

Do not despair - Chef Anil Khurana, Corporate Indian Chef of Hyatt Regency has taken up residence in Chennai, though only for a few days. A little bird told me he's brought with him a whole lot of ingredients and spices just so we get to taste the same flavours of Delhi's celebrated street food at the Dus Din Dilli De festival at Spice Haat, Hyatt Regency Chennai.

Kites, flowers and buntings for the occasion! 

Dilwali fruit chaat with shakarkand aka fruit chaat with sweet potato

Buttermilk-based pani; dahi bhalla chaat; poori with pumpkin mash & potato curry

As you enter Spice Haat, a line of chaat stalls is what grabs your attention. And there's the genial Master Chef himself. One minute we are shaking hands and the next, he has put together a plate of dahi bhalla papdi chaat for me. All sorts of textures and flavours - soft dahi bhallas, crisp papdi, the crunch of pomegranate arils, juicy strips of ginger, a perfect mix of sweetness, tang and salt run riot in my mouth. Then he dips a golgappa into a pot of buttermilk-based pani - so deliciously different from the usual tamarind-based one! And there he is - plating up a freshly fried poori with a potato gravy and pumpkin mash. You simply have to taste this awesome combination! Chef Khurana's food is like his energy - stunning!

Paneer kesari tikka; tandoori bharwan aloo; murgh Afghani& tawa fish tikka 

We were a large group who had been invited to review the festival and as we took our seats, platters of tikkas and kebabs were brought around. Both the boti kebab (lamb) and murgh afghani tikka (chicken) were delightful. The lamb in particular almost melted in the mouth. The kebab masalas were not overpowering and it was the perfect balance of meat and spice. There was also tawa fish tikka made of basa. The paneer kesari tikka, mildly flavoured with saffron, was enjoyable, a softer paneer would have made the experience even more enjoyable. All the kebabs were served with onions and mint chutney.

Gosht shorba, broccoli soup for vegetarians

Methi malai mutter; baingan ka bharta

Kadai paneer; aloo gobi adraki

Rajma; dal makhani

There are about 10 specials on the buffet counters, the selection changes every day. What appealed most to me were the fabulous colours of the vegetarian sides, if the essence of Delhi street food could be plated, this is what it would look like. Aloo gobi adraki with bits of heat from the ginger was fabulous and perfect with the selection of Indian breads. Methi malai mutter, thickened with cream and ground cashewnuts was also outstanding Other diners raved about the baingan ka bharta, the masala was thick and tangy with tomatoes and onions. We all agreed there was something special about the rajma - it tasted like what you would make at home and no wonder it's everyone's comfort food!

Kadai murgh; mutton husaini korma

Chicken biryani

Mutton husaini korma and the chicken biryani were absolutely delish (didn't try vegetable biryani). The chicken was lightly spiced and aromatic.

Kesari rasmalai; besan ke laddu

Moong dal halwa; jalebi

Save some space for dessert - they are totally worth it, starting with moong dal halwa. The slightly grainy texture, mellow taste of ghee and mild sweetness will convert even halwa haters into life-long fans! So also the freshly-made jalebi with rabri (awesome). Equally awesome are the spongy kesari rasamalai and besan ke ladoo.

Dus Din Dilli De is on till May 28th, from 7 pm - 11.30 pm at 1450/++ per head.
For reservations, do call +91 44 61001234.

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Pasta Speciali at Spectra

Spectra at The Leela Palace is uber chic - stylish, elegant and luxurious. The restaurant is large and seating is interspersed between 7 interactive cooking stations.

Imagine a food festival dedicated to just pasta. There's more to the Italian staple than the few shapes our supermarkets stock as we were soon to find out. Invited to the Chef's Table at the restaurant to experience the Pasta Speciali, the menu has been curated by Executive Chef Dharmen Makawana. Our 4-course tasting menu was going to feature only pasta. Our group of 4 veered mostly to the vegetarian side, I was the only one who didn't.

The bread basket

Daquiri

Gnocchi a la caprese

The first course was gnocchi a la caprese where gnocchi dough was filled with sundried tomatoes, shaped like ravioli and pan-fried. Slices of bocconcini placed atop the warm gnocchi had the cheese melting onto it. Faithful to the caprese tag for the most part, there were also tomatoes, the cherry variety and a basil pesto.

Carbonara ravioli

Rigatoni with ragu

Carbonara ravioli looked like perfect little pillows stuffed with cheese. The sauce was a little thick while the pasta was doughy. The salty bits of bacon added a much-needed respite from the almost monotone flavours of the egg, cheese and cream sauce.

The ridges and hollows of the penne rigatoni held on to the delicious lamb ragu the pasta was tossed through. The pasta was slightly underdone but the lamb was perfect. Long, slow cooking resulted in meat that was very tender; tiny cubes of carrot added richness, sweetness and flavour to the braised sauce.

Duck cappellacci

Duck cappellacci was a stunner both in presentation and taste. I was only half listening to the chef as he explained how to confit duck legs and how to smoke the meat. The beautifully crafted tortellini stuffed with finely minced duck confit and a perfect accompaniment of artichoke puree had the rest of my attention. Sun dried grapes added bursts of sweetness and acidity while the thin slices of smoked meat were deliciously moist.

Pyramidoli of wild mushrooms and truffles

The plating of pyramidoli of wild mushrooms and truffles was a study in earthy tones. The dish was composed of little pyramid-shaped dough filled with a mix of finely diced wild mushrooms. Served with a smooth and rich porcini butter sauce, it tasted meaty and savoury. Shimeji mushrooms and Parmesan crisps contributed to more texture. Hard to believe that this is a pure vegetarian creation. The best was saved for last!
  

From the patisserie - opera; macaron; cheesecake; mango tart

Pasta Speciali has 10 specials on the menu, 5 of them vegetarian and all available à la carte. Prices range from 750/- to 950/- excluding tax. The promotion is on till May 30th, for lunch and dinner.

The Leela Palace Chennai
Adyar Seaface
# 175, Sathya Dev Avenue Ext
MRC Nagar, Chennai 600 028.

+91 44 33661234 

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Through the Pantry D'or

Pantry D'or Cordon Bleu is located in a quiet, leafy lane in Alwarpet. As you enter, the patisserie is to the right. Invited by a friend to review it, it's a little difficult for me to move away as all the gateaux and bakes on display look trés chic; I do have a thing for beautifully executed slices.

Pantry D'or's summer special menu

It's summer and Pantry D'or has a couple of specials - Freak Shakes and Rediscover Mango - a mango sandwich menu. We sink into huge armchairs right next to the bar counter and within looking distance of the patisserie. The cafe is cosy, the decor is part rustic, part minimalist and I love the grey and brown tones of the walls and furniture that add a sense of coolness as one walks in from the searingly hot outdoors. The seating is all over - the lounge where we are seated, a private room (dimly lit), garden seating and the upstairs.

Tiramisu Shake

Finally, I decide on a Tiramisu Shake, the guys are willing to cut down on the cream and they warn me that it will not look freakish! It comes in a mason jar, dark sauce creating an interesting pattern inside the glass and a slice of biscotti perched precariously on the top. It's thick, refreshing and creamy even without the additional cream and a perfect coffee rather than tiramisu shake.

The menu

Fried coconut shrimps; jerk chicken

The menu is in French, followed by the English translation, and runs into several pages of what looks like a fancy notepad with leather covers. Apart from the usual burgers and pasta, they also have sandwiches like croque monsieur and pides. The fried coconut shrimps are fresh, juicy and moist but the jerk chicken was a rather tame affair and the meat a tad dry. Personally, I like jerk chicken bone-in as there's oodles more of flavour.

Chicken stroganoff; lasagna; minced lamb pide

For mains, we started with Poulet (chicken) Stroganoff. Pantry D'or's version of the dish had chunks of chicken in an Indian-inspired gravy; I liked only the rice which was small grained and fragrant. Chicken lasagna was not one of those with many layers but the portion was large. The bolognaise sauce lacked depth, was tangy yet bland. The Turkish lamb pide was a different story. It came with an egg which we asked to be served separately. The bat-shaped Turkish flatbread with its topping of minced lamb, cheese cubes and diced tomato was delightful. We had a hard time keeping the filling on the thin bread but that was ok - just fold it over in half and all's well! And do spread on some of the lovely garlic flavoured dip it is served with.

Chocolate praline

Dessert was a large slice of chocolate praline. Drizzled with streaks of chocolate sauce and topped with a thick layer of chocolate, it looked pretty decadent; the cake layers were a little dense and the chocolate flavour was underwhelming.

Mango- avocado-blue cheese sandwich

 
We were asked to try a mango avocado open sandwich. And to think I almost turned this down! If you like blue cheese, you will absolutely love this sweet and savoury combination of mango cubes, blue cheese, avocado and onions on toast - not any old toast either. Absolutely mind-blowing. Everything else on the plate pales in significance.

The mango sandwiches will be on the menu only till the end of the fruit season. Go on - live dangerously!

Pantry D'or's menu is definitely worth a revisit. A meal for 2 should be around 800/++

Pantry D'or is at 2/13 A, West Street Cooperative Colony, Sri Ram Nagar, Alwarpet.

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An Italian Masterclass with Chef Alessandro

Chef Alessandro Persico was stirring up some burrida di pesce piccante; the most wonderful aromas emanated from his cooking pot. His worktop was a riot of Mediterranean ingredients and colours.

Chef Alessandro Persico

The Flying Elephant at Park Hyatt Chennai has a new kitchen, The Italian. Chef Alessandro Persico, Chef de Cuisine from the Grand Hyatt Mumbai has come with his favourite recipes to give Chennai diners a taste of his treasured specialities. And we were the lucky ones who were going to learn how to make some of those fabulous dishes. Of course, all these dishes will now be on the restaurant's menu.



The Flying Elephant has undergone a makeover of sorts, The Italian now has its own entrance in the spiral restaurant. Wall sketches take you through the evolution of Italian food and I swear there's even a recipe for tiramisu if you look closely enough!

Mixed spicy seafood soup with red chilli, capers and olives

Burrida di pesce piccante, a spicy seafood soup had the marvellous flavour of roasted lobster shells, garlic and was chock full of prawns, squid, octopus and fish. The baguette slice it was served with was colourful, zesty and unabashedly garlicky.

Making salsa verde; filling beetroot ravioli

Goat's cheese and truffle oil beetroot ravioli

Beetroot ravioli stuffed with goat's cheese - ravioli di barbabietola e caprino al profumo di tartufo was next on the agenda. Who would imagine that the humble beetroot could be made into ravioli. And the colour - the deepest red that only Mother Nature can produce. Chef Alessandro had boiled the beetroot earlier, he showed us how to slice it and fill it with a goat cheese-truffle oil stuffing. He also made salsa verde, telling us that he does not measure any of the ingredients for the salsa, rather he checks the taste and colour and knows if it's ok (that's experience for you)! He showed us his quick version of plating it and in a couple of minutes, with salsa verde and capers acting as bookends, a rustic yet elegant presentation of beetroot ravioli was ready. It tasted stunning!

Making pan-fried scaloppini

Scaloppine di pollp alla francese - pan-fried chicken scaloppini with caper sauce and root vegetables was the main course. Chef Vamsi, who is now heading The Italian, sliced the chicken breasts thinly, dredged them with flour and pan fried them. In another pot, cream was added to mashed potatoes and in a third pan, root vegetables were being sauteed. Multitasking or what?

Pan-seared chicken scaloppini with lemon caper sauce and root vegetables

Small plates were sent around for us to taste. The chicken was deliciously tender and sat on a pillow-soft bed of mashed potatoes. A gorgeous sauce made with capers, herbs and clarified butter was drizzled over and a dried vine leaf provided the finishing master-touch.

How to make deep-fried cheesecake

Any good Italian meal ends with dolci. We learnt to make a tongue-twisting torta al formaggio dorata con salsa al sottobosco - deep-fried cheesecake with berry compote and ice cream. The cheesecake mix was piped on phyllo pastry sheets, rolled up and deep-fried. The dessert tasted spectacular, the berry compote cut through the sweetness and all our resolve and we indulged in that spectacular dessert. Calories? What calories??

Deep-fried cheesecake with berry compote and ice cream

If you would like to be informed of these workshops, do call and register at 044 4991 9965/044 49919961.

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Waffling about at the Chocolate Waffle Festival

Belgium is a tiny European country well-known for chocolates, loveable animated characters like the Smufs and Tintin, beer and of course waffles.

There's a bit of Belgium in Chennai, at Waf O'Bel at Harrington Road. The building the café is located in looks deserted but there is a piece of paper stuck beside the lift with Waf O'Bel printed on it and an arrow pointing up. It's on the 2nd floor but once inside, we make the connection. The smell of waffles is a magnet, figurines of the Smurfs and characters in the Tintin series are lined up against the open kitchen counter. The menu is written on a chalk board and it's all cheery. And hot, thanks to a malfunctioning air conditioning system. Fortunately, things get set right soon.

If fine chocolate is on any menu, you can be sure that Nitin Chordia, Chief Tasting Officer of Cocoatrait and a certified chocolate taster can't be too far behind. Cocoatrait and Waf O'Bel have joined forces to launch The Chocolate Waffle Festival where Indian non-alkalised cocoa and chocolate chips are incorporated into Belgian waffle batter. The highlight of this collaboration are 5 waffles that are in low calories, low in sugar and fat and vegan, just the thing to indulge in during the summer.

We were invited for a chocolate waffle tasting session and this is how I rated them:

Cocoa nib & almond waffle

Cocoa nib and almond waffle was the one I liked the best. Almonds are my favourite kind of nut; this batter had plenty of chopped nuts and cocoa nibs and the chocolate component was not as dominant as in the other batters. Plenty of chocolate sauce and vegan chocolate cream on the top ensured that every forkful of waffle could be twirled around the mounds of cream and sauce.

Fudgy chocolate waffle

Fudgy chocolate waffle was equally good. Semi-sweet chocolate chips gave the waffles a bit more sweetness and resulted in the waffle becoming more crisp as it cooled while the chocolate cream and sauce contributed to even more fudginess.

Nib & chips!

Nib and chips had cocoa nibs and chocolate chips in the batter. The chocolate flavour was rather intense thanks to the nibs. Dusted with confectioner's sugar, some of the wells were filled with chocolate sauce which helped to tone down the intensity of the chocolate.

Nib & coffee waffle

Nib and coffee waffle was a perfect blend of chocolate and Arabica coffee. The waffle wells had chocolate sauce and the generous dusting of confectioner's sugar increased the overall sweetness a tad more, resulting in a lovely mocha flavour. I found the quantity of cacao and coffee nibs a bit too much for the amount of batter.

Peanut butter and choco waffle

Peanut butter and choco waffle is a banana-covered waffle with a mound of peanut cream. Chocolate, PB and banana is  a classic combination; although peanut butter had been incorporated into the waffle batter, it was the cream that dominated everything else. Some of my co-tasters loved this one.

Classic waffle

It's tough to taste 5 kinds of chocolate waffles so to relieve the monotony, we tasted Waf O'Bel's classic waffle -a light dusting of confectioner's sugar all over, crisp on the outside, soft inside and a tad under-cooked in the centre. Maybe the waffle iron was not hot enough.

All the waffles are vegan and only a minimum quantity of sugar has been used in the batter. Each plate of waffle that came to the tasting table had a pretty design done with cocoa powder. At the end of the session, we had a look at the waffle irons. No wonder Waf O'Bel is serious about its quality.

The Chocolate Waffle Festival will be on till the end of May 2017.

Cocoa & roasted nibs

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