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Pan Asian @ ITC Grand Chola

3/31/2016

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I have stayed at the ITC Grand Chola for a little over a month last year, since my team CSK was staying here. But for some reason I had never dined at the Pan Asian during my whole stay there. When Chef Ashish Singh invited me along with a few fellow food Connoisseurs to try out the Sunday brunch at his restaurant I wasn't going to let the opportunity pass by. 

Aishwarya and myself were at the pan Asian early, which gave me the opportunity to have a chat with Chef Ashish. It was then that I realized that I have dined in his restaurants earlier (My Humble House at Maurya, Delhi & Edo at ITC Gardenia ). In fact Edo is my definite favourite Japanese Restaurant in the country.

The Brunch is a sit down brunch and drinks (mocktails and spirits) were served along with the different courses.

The First Course of the day was the 
Sashimi..Which Consisted of the 
  • Premium sashimi Chutoro (Fatty tuna)*,
  • Shake (Fresh Salmon)
  • Uni(Hokkaido Sea Urchin)
Garnished with the Shisho leaf(ooba) and the Hanaho which is an edible purple flower

One of the most interesting parts was the Wasabi, which was Fresh Sawa(Field Grown) wasabi. This is a practice in many fine dining restaurants, where the paste is prepared when the customer orders, and is made using a grater to grate the stem. It is believed that once the paste is prepared, it loses flavour in 15 minutes if it is left uncovered.

* Maguro (Japanese for Tuna) Sashimi comes in three main grades – the first is ‘akami’ this is the red meat , it is ‘normal’ tuna.
After the akami is 'Toro' which is the fattier ‘belly’ part of the tuna and is further divided up into two parts.
1. Chutoro (chu-toro) is medium fatty tuna – found next to the akami moving down towards the belly tip of the fish.
2. Otoro (o-toro) this is the fattiest part of the fish. 
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Soya Sauce
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Sashimi.Premium Chutoro (Fatty tuna),Shake ,Uni(Hokkaido Sea Urchin Yellow foreground )Garnished with the Shisho leaf(ooba) and the Hanaho which is an edible purple flower
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The Wasabi (japanese Horse radish) stem, which was freshly ground
Sichuan Style Crispy John Dory with Garlic,Chili pepper.
The first time I had tried the 'John Dory' fish was in South Africa (they have a chain of sea Food restaurants in SA called the 'John Dory') .
John Dory* is a saltwater fish with delicate white flesh and a firm, flaky texture. It has a mild, slightly sweet flavor and can be served fried, sautéed, baked, steamed.
This fish is extremely difficult to source and considered a delicacy, and can command a high price in fine-dining restaurants. A famous chef once told me that its one of the best fishes to make that most prosaic of dishes — 'fish and chips'. 
Which is probably why this particular dish from Chef Ashish tasted heavenly, just crisp enough with the classic 'John Dory' taste. 
 
*John Dory is also known as 'St. Peter's fish. In France it goes by the name Saint-Pierre, and in Spain the name is pez de San Pedro, both of which reference the fish's biblical association with the apostle Saint Peter. One common story is that, as a fisherman, Saint Peter took pity on this fish and tossed it back into the sea. In doing so, his fingers left distinctive dark "thumbprints" on either side of the fish.


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Sichuan Style Crispy John Dory with Garlic,Chili pepper.
Scallop shao mai with Salmon Roe(Ikura)
Shishitou Sauce : 
Shao Mai is the traditional chinese Dimsum/ dumpling. The chef using scallop (Saltwater clams whose meat is a tad sweet and moist ) was a pleasant detour from the usual dumpling fillings usually available in town !!
The presentation of the dish was spectacular in that the dumplings were crowned with two pieces of plump silken red caviar which were glowing like precious stones !!


Salmon roe is known as ikura in Japanese, and is commonly eaten in sushi rolls or as a topping on rice. 

Shishito peppers are a japanese pepper generally served as a starter at popular sushi restaurants! The fun thing about these peppers is that they’re a mild, sweet pepper, yet about one in every ten is spicy! 



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Scallop shao mai with Salmon Roe(Ikura) and Shishitou Sauce
Grilled Miso Black Cod (GINDARA MISOZUKE) with truffle & Saikyo (white and Sweet) Miso served with poached pears and Kuramame
This particular delicacy is prepared in the Robatayaki grill, which is one of my favourite counters in any Japanese Restaurant. 
(In 
Japanese cuisine, robatayaki  literally means "fireside-cooking"), it often shortened to just 'robata' in most restaurants, refers to a method of cooking, similar to barbecue, in which items of food on skewers are slow-grilled over hot charcoal.​)
This dish is called Gindara Misozuke in Japanese and is a favourite dish on the Robatayaki. The Black cod, also known as “butterfish” because of  its silky rich texture is rich in omega-3 fats. Its creamy white flesh pairs extremely well with sweet miso paste/marinade that is a tiny bit salty. Traditionally Mirin (sweet Rice Wine) and Sake are also added along with Saikyo Miso in preparing this dish !!
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Grilled Miso Black Cod (GINDARA MIZOZUKE) with truffle & Saikyo (white and Sweet) Miso served with poached pears and Kuramame
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Grilled Californian Avocado Soy and Yuzu Lime Poached Pears Kuramame
Beijing Duck :Sliced duck with sweet bean,wrapped in Nama Uba(fresh soy)* sheet blessed with dehydrated soy crumb

I loved this dish though a couple on my table found it a little unpalatable purely because of their aversion to duck meat which has a distinct taste on the palate that's a tad greasy!

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Nama Uba: (literally means 'Raw Uba) Uba is a thin sheet made of soybeans. During the boiling of Soya Milk, in an open shallow pan, a film or skin forms on the liquid surface. The films are collected and dried into yellowish sheets known as tofu skin.
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Sliced duck with sweet bean,wrapped in Nama Uba sheet blessed with dehydrated soy crumb
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Beijing Duck : Behind the scenes....before the roast duck is sliced to thin strips !!
New Zealand Lamb chop with Vanilla puffed roll with chili mango Garnished with Hanaho leaf 
This was a succulent medium rare lamb chop with the 'Chili mango' being the twist and the Vanilla puff pastry in the shape of a cigar was different !!
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Lamb chop with Vanilla puffed roll with chili mango Garnished with Hanaho leaf
Sushi: Consisted of Toro nigiri(fatty tuna) and Botan Ebi Nigiri(Sea prawn)
Sushi  consists of cooked vinegared rice combined with other ingredients such as raw seafood, vegetables and sometimes tropical fruits. Ingredients and forms of sushi presentation may vary but the common ingredient which all sushi have in common is rice.
Sushi can be prepared with either brown or white rice. Sushi is often served with pickled Ginger (Gari) , Wasabi and Soy Sauce.  

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Toro nigiri(fatty tuna) and Botan Ebi Nigiri(Sea prawn) Sushi served with Wasabi, Soy sauce and pickled Ginger..
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The Rice for the Sushi ....
Having a*Mains
  • Wok tossed New Zealand lamb with Black pepper
  • Stir fried Udon Noodles
  • Chilean sea bass in Thai Yellow curry
  • Jasmine Rice
  • Greens-snowpeas,Asparagus,lotus stem,
​The presentation of the Mains was in the form of a Bento Box* (though this was technically a Bento Tray ).
I loved the Chilean Bass in the Thai Yellow curry along with Jasmine Rice (Having a spouse who loves this Combination and hence having been forced to try this combination in at least three dozen restaurants across different continents, I can assure you that this one was Good !!! )
The Vegetables were a nice healthy touch to the meal, loved the lotus stem  !

*Bento is a single-portion take out or home-packed meal common in Japanese Cuisine . A traditional bento holds rice, fish or meat, with pickled or cooked vegetables, usually in a box-shaped container. 
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The Mains in form of a Bento.Jasmine Rice as center stage
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Stir fried Udon Noodles
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Wok tossed New Zealand lamb with Black pepper
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Chilean sea bass in Thai Yellow curry
Desserts
Chocolate rasberry with yuzu curd
Lemon macroon 
Passion fruit ice cream with fresh cut fruits

The Desserts were served from the 'Nutmeg' the Gourmet shop inside the Hotel. I loved all three of the desserts. The macaroon was a tad too soggy (though i have had the macaroons on earlier occasions at Nutmeg and were always crisp and yummy, so i guess this was just an aberration )

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Passion fruit ice cream with fresh cut fruits
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Chocolate rasberry with yuzu curd
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Lemon macroon
The Ambience
Everything about the Grand Chola is 'Grand' in scale and the Pan Asian resturant is no exception. The restaurant is HUGE with a well lit wood based decoration. The kitchen is an open pattern on one side of the restaurant. There is a private dining space on the upper level called the 'Champagne lounge' where we were fortunate to be served !!
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The Verdict

Among the other people on the table I was one of the only ones who was making his first visit to the Pan Asian, which in a way was good that i went there with no prior points of reference or expectations. Having had a chat with Chef Ashish earlier and realizing that he was the man behind 'Edo' at ITC Gardenia in Bengaluru I had a feeling he was going to floor us with the Japanese Cuisine, which is exactly what he did while doing full justice to the Chinese too.

Each chef has a certain style and philosophy which he embraces in his delivery. Chef Ashish i felt stuck to strong traditional basics of the cuisines he dished out without resorting to distracting Theatrics in presentation. There were definitely subtle touches too which were definitely his signature.

Chef Ashish Singh has ensured that 'Pan Asian' is THE definitive destination for pan Asian Cuisine in this neck of the woods and I look forward to dining here again (Maybe when Wagyu comes back on the menu again ) .....

Go for it..You will not be disappointed !!

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Chef Ashish Singh in action !!
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On the Rocks, Crowne Plaza Chennai: Wine Dinner

3/30/2016

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On the Rocks at Crowne plaza is one of my favourite places in Chennai for grilled meat. 
Last week we had one of our customary wine dinners of 'Terroir' The Madras wine club at 'On the Rocks' and we were fortunate to have Chef Praveen and Chef Prakash curate a special menu and pair the Wines.

A brief write up ...

Starters
  • Tenderloin with mustard, gherkins a sauerkraut on rye Bread
  • Camembert with pumpernickel
  • Crispy Crostini topped with fresh pumpkin relish
The starters were paired with Riesling by Dr Loosen-Germany

This Wine was from the Mosel region in Germany. Off Dry Medium Body wine. 

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starters
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Amuse Bouche
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Beetroot foam and horseradish cream
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Beetroot foam and horseradish cream
Salad
Ceviche squid and Prawns, Baby vegetable with spiced avocado puree

This was paired with a red Malbec Bodego Norton- from the Mendoza region of Argentina. This was an acidic wine with rugged Tannins and hints of red fruit.
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Ceviche squid and Prawns, Baby vegetable with spiced avocado puree
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Mains
Breast of chicken infused in Brine, sautéed potato, chorizo with red pepper aioli

This was paired with a 2010 Hecula, Monastrell from Spain. A full bodied red, with soft fruitiness and well integrated woody notes
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Breast of chicken infused in Brine, sautéed potato, chorizo with red pepper aioli
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Mains part two
New Zealand Rack of lamb, baby carrot, asparagus, pressed potato with lamb jus
 This was paired with a 2011 Merlot from Craggy Red- (New Zealand) which had a palate of dark fruit integrated with fine tannins and acidity with a long and dry finish
This was definitely the dish of the evening !! 
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New Zealand Rack of lamb, baby carrot, asparagus, pressed potato with lamb jus
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Desserts
  • Apple and Berry crumble with vanilla Bean ice cream
  • Selection of Cheese with chutney, grapes, confit celery and lavosh
This was paired with a 2011 , Sauvignon Blanc , Pouilly Fume, from Saint Andelain, France. This was a pretty different choice from the usual dessert wines that we are used to, but Chef Prakash's rationale was that since we did not have chocolate based desserts , a Sauvignon Blanc would pair well with fruit based desserts and Cheeses and he was definitely spot on !
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Apple and Berry crumble with vanilla Bean ice cream
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Selection of Cheese with chutney, grapes, confit celery and lavosh
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It was a wonderful dinner organized by the managing Committee of Terroir :  Arijit, Rajie, Arun and Samatha

But the evening clearly belonged to the two chefs who anchored the wonderful evening with their culinary offerings.  Thanks to Chef Praveen and Chef Prakash !!!
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Chef Praveen, the architect of the evening !!
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Chef Prakash in Action in the open Kitchen !
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Italian Fair at Focaccia, Hyatt regency Chennai

3/13/2016

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​Hyatt Regency Chennai, had sent out an invitation for their event Italian Fair at Focaccia, their Italian Speciality restaurant. The fact that they had an 'Italian' chef for the event along with a sommelier for the week was something I did not intend to miss out on.

​The Chef de Cuisine of the 'Celini' restaurant at the 'Grand Hyatt, Mumbai Chef Alessandro Persico will be the chef for this event through the next one week, where he will be serving dishes from a menu of four course authentic Italian delights which will be paired with interesting wines by Sommelier Sachin Shetty.

The thematic set up at Foccacia was recreated to that of   typical Italian market fare, bustling with people and chefs, live in action as they  cooked up some awesome  signature Italian specialties. 

Chef Alessandro is an extremely pleasant and friendly man and for some reason he reminded me of 'Chef Gustave' from Ratatouille (except the 'French' accent is replaced with a strong Italian accent). 

The evening began with a 'Prosecco'  a sparkling Italian white wine from Luna Argenta.
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Chef Alessandro Persico in action
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APPETIZERS

The first course were the Appetizers..

Ravioli di barbabietola ,caprino e tartufo neroin salsa verde : beet root ravioli with truffle goat cheese and parley salsa verde

Anatra in salsa tonnata con cipolline brasate : duck comfit salad with tonnata sauce with braised pearl onion

Carpaccio di parma agli agrumi e bocconcini di bufala: parma ham carpaccio with citrus vinaigrette and cherry buffalo mozzarella
 
Rotolini di salmone affumicato con panna acida e caviale : stuffed smoked salmon, braised lettuce,sour cream and caviar

The chef then recreated the Rotolini substituting the Smoked Salmon with egg plant, This was a brilliant !!!

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Ravioli di barbabietola ,caprino e tartufo neroin salsa verde
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Anatra in salsa tonnata con cipolline brasate
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Rotolini di salmone affumicato con panna acida e caviale :
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Rottilini woith Eggplant for the vegetarians !!
SOUP
crema di pollo e patate dolci : chicken and sweet potato cream soup

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PASTA & RISOTTO
 
risotto con salmone affumicato ,zafferano e limone : 
smoked salmon, saffron and lemon risotto . This was on eof the best dishes of the evening, the saffron and the smoked salmon 

The Risotto was paired with a White 'Piccini Bianco Toascana, 2013 : which was a blend of Trebbiano, Vermentino and Chardonnay.
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risotto con salmone affumicato ,zafferano e limone
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There were couple of types of pastas on offer : 
penne integrali con tonno in salsa puttanesca :  
whole wheat penne pasta with tuna puttanesca sauce

linguini con aragosta e rucola : linguini with lobster, fresh tomato and arugula

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penne integrali con tonno in salsa puttanesca
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linguini con aragosta e rucola

MAINS

By this time we were pretty stuffed and it was then that the Chef described the mains, which were genuinely out of the world, both in the presentation and the taste.

Cannelloni di spinaci al forno: oven baked spinach and ricotta cannelloni with creamy tomato sauce

Tortino di patate e funghicon fonduta di caprino: soft lemon potato basket with forest mushroom and goat cheese fondu

Filetto di dentice in salsa taggiasca : seared red snapper with olive taggiasca sauce

Scaloppine di pollo piccata : eggs chicken scaloppini with lemon caper sauce and root vegetable

The Mains were paired with a red  Chianti from La Puima
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Cannelloni di spinaci al forno
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Tortino di patate e funghicon fonduta di caprino
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Filetto di dentice in salsa taggiasca
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Scaloppine di pollo piccata
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DESSERTS
​ 
Coppa caprese : chocolate brawny with vanilla ice-cream creamy ganache
 
Zabbaione con composta di fragole e meringa soffice
: champagne sabayon with strawberry compote and soft merengue

​Needless to say the Desserts were heavenly !!! 
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Zabbaione con composta di fragole e meringa soffice
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Coppa caprese
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It was one of the finest Italian Dining experiences that I have had in Chennai. If you are craving for some authentic Italian fare, I would suggest that you try out the 'Focaccia' this week from: 11th March to 20th March, open for Lunch and Dinner
 
For further information/reservations, call: +91 44 61001234
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Special Chocolate Brunch : Flying Elephant, Park Hyatt, Chennai

3/6/2016

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The Sunday Brunch at the 'Flying Elephant' (which incidentally is celebrating its 3rd Anniversary this week ) is by itself a very expansive and an exquisite experience. Then the Chefs at Park Hyatt decided that they want to try something different last week and had a 'One day only' Special Chocolate Brunch where they integrated the finest chocolates, whose beans have originated in exotic lands like Madagascar, Peru, Venezuela and Ecuador into their dishes. The result was definitely 'Out of the World'. I have tried to document the dishes and the ingredients.
The Flying Elephant is a multilevel restaurant having many different 'stations'. 

The Welcome Drinks

Exotic Cocktails and some Chocolate infused Mocktails


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A Orange and Vodka based Cocktail
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The Range of 'Mocktails'
 Sopa de Abobora E Coco : Butternut Squash and Coconut Soup, Pumpkin Seeds, Coconut Cream Cilantro..Garnished with Award winning Pure Equadorian Lemon Grass Chocolate.
The soup perhaps set the mood for the rest of the brunch. It was like nothing I had tasted before with the ingredients blending perfectly. 
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Sopa de Abobora E Coco Soup
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The Soup simmering in the bowl
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'The Star' Lemon Grass flavoured Equadorian Chocolate
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The Chocolate being grated as a garnish
Makki Rolls
I tried a selection of Makki Rolls which contained 
Asparagus, Cucumber, Tofu & Spring onions as Vegetarian Options 
Crap Stick, Salmon and Prawn Tempura as the Non Veg Options.
Served along with Wasabi, Pickled Ginger and Soya sauce
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Makki Rolls
Salad
Melon & Wild berries Salad with an Apple Cider Dressing with Organic South India Raw Cocoa Nibs. 

The origin of the Nibs was from Coorg !
Note : Cacao nibs are simply chocolate in its purest form, before anything else is added. They are dried and fermented bits of cacao beans. The texture of our raw organic cacao nibs is similar to that of roasted coffee beans. They have a deep chocolate flavor which can be described as slightly bitter and nutty.
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Melon & Wild Berries Salad
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The raw Cocoa Nibs from Coorg !
From The Charcoal Grill
Grilled Polenta Cheese cake with Pomegranate salad and Honey Balsamic Reduction. the Polenta had 72 % Ghana Dark chocolate integrated into the dish. 
I personally loved the dish...
Note : Polenta is a Northern Italian dish consisting of Cornmeal which is boiled cooled and either had in a porridge form or made like a loaf and then grilled. (Ricotta, mascarpone, Sugar and Vanilla are mixed into the Polenta for the Cheesecake)
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Grilled Polenta Cheese cake
From the Rotisserie
Whole Chicken Skewered on a spit . The Chicken was marinated with Honey Mustard and Rosemary served with Roasted potatoes, Pineapple and onions.  
This dish was a hot favourite amongst the diners and was as yummy to taste as it looked !!
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Chicken from the Rositterie
From the Tandoor
Paneer Tikka : This was definitely a paneer tikka with a twist. This Tikka has a stuffing consisting of Madagascar 70 % Dark Chocolate, indian spices and Amul Cheese ( why Amul Cheese !!! I know not !! )..Another awesome combination !!
Chilgosa malai Tikka : Boneless Chicken with Garlic, Hung curd, Cream, cheese and Pine nuts. 

Note : Chilgosa Pine (Pinus gerardiana )  derived from Persian it means 40 nuts in one cone), is a pine native to the northwestern himalayan region, afghanistan, Pakistan and Northwest india.
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Paneer tikka
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Chilgosa Malai Tikka
RISOTTO
Cauliflower and Vanilla Bean Risotto : Mint oil, Hazelnut containing 100 percent cacao Gold Venezuelan Chocolate.
Another innovative dish which blended the chocolate in beautifully !!
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Cauliflower and Vanilla Bean Risotto
Bistro
​Tenderloin Steak : Crunchy Garlic and Potato blinis, Broccolini, Poivrade Jus

Note : Poivrade sometimes called 'sauce au poivre', is a peppery sauce in French cuisine. It is made of a cooked mirepoix thickened with flour and moistened with wine and a little vinegar, then heavily seasoned with pepper.

BTW : 
Mirepoix
 (pronounced "meer-pwah") is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods :)
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Tenderloin Steak
Late Breakfast
Eggs Florentine :
Creamed Spinach, English Muffin, Poached egg and Grated Parmesan.
This was made to perfection and the runny egg was a delight to watch and taste. I had wanted to taste their version of the Eggs Florentine since the 'Eggs bennedict' festival last month !!

Note :  Eggs Benedict is an American brunch or breakfast dish that consists of two halves of an English muffin each of which is topped with Canadian bacon – or sometimes ham or bacon – a poached egg; and hollandaise sauce. In Eggs Florentine, the Spinach replaces the Ham. Benedict is not actually French. The dish ha definite American/Canadian origin. However since most professional chefs are well versed in French cooking terms, and so when the ham was replaced with a bed of spinach, it was called eggs Florentine. In French Cuisine Dishes prepared 'a la Florentine' almost always include spinach and are often topped with a mornay-or cheese-sauce.
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Eggs Florentine
Pizzas from the Wood Fired Oven
The ingredients that were on offer wereChicken Pepporoni, Bacon and Eggs as Non vegetarian toppings.
Mushroom, Grilled vegetables, sweet corn,jalapeno, roasted garlic, basil, sun dreied tomatoes as the vegetarian toppings
The pizzas were the 'Thinnest Crust' I have had and  had 88% Gold Colombian Chocolate as an ingredient 
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The Chocolate flavored thin crust pizza
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The Patesseries 39
This was the section where the chocolates came on their own and the nearly every dessert was chocolate flavoured with exotic award winning chocolates having origins in different countries.
Some of the Desserts on offer were.
  •  Zucchini Brownies with 70% Chocolate from Equador
  • Chocolate Salami with 70% Belgian Chocolate
  • Ghana Textures
  • Silk Log with 70 % madagascar Chocolate
  • Blueberry Macaroons with 70 % equador chocolate
  • Choclate Fondant with 66% Italian Prendine
​

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Banana Bannoffee Pie
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Chocolate Cake with a layer of Sea Salt in it :)
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Ghana 'Textures'
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Blueberry Macaroons
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Mocha macaroons
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Fruit Tart
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Right Side : Mango Curd Dessert infused with chocolate and vodka Left Side : Coffee Cremeux
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Pineapple Bond
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Chocolate pops with Coconut sprinkles
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Chocolate Fondant
There were far too many items as a part of the regular Brunch that I did not even attempt to dive into.
Park Hyatt has been at the forefront of bringing in innovative culinary experiences for its diners.
This event was put together in association with Nitin of Chocotrait ! It was a definite revelation for me about a lot of the chocolates and their origins and the things that go into them before they reach our palate.

Kudos to the Park Hyatt team !! 

Prices for the Sunday Brunch:
Non-alcoholic brunch: INR 2,295 + taxes
Alcoholic brunch: INR 3,295 + taxes
Champagne brunch: INR 7,295 + taxes

I am sure they have a lot of innovative surprises for their diners in the coming days !!

​PARK HYATT CHENNAI
#39 Velachery Road, Near Raj Bhavan
Chennai,  
Tel: +91 44 7177 1234
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