The Restaurant Week is back this year (Though with a new sponsor 'OLA' this year). For those of you not familiar with the concept , the Restaurant week provides diners across the country the opportunity to try three course menus at select high end restaurants at a  subsidised fixed rate.

The restaurants participating in Chennai are 
1. Ayna, Hilton Chennai
2. Benjarong, Alwarpet
3. Beyond Madras at The Dining Room, Park Hyatt Chennai
4. Dakshin, Crowne Plaza Chennai Adyar Park
5. Focaccia, Hyatt Regency Chennai*
6. Golden Dragon, Taj Coromandel
7. Jamavar, The Leela Palace Chennai*
8. Lotus, The Park Chennai*
9. On the Rocks, Crowne Plaza Chennai Adyar Park
10. Prego, Taj Coromandel
11. Salt.Co.531, Radisson Blu Hotel Chennai*
12. Teppan, Alwarpet
13. The Flying Elephant, Park Hyatt Chennai

You can make reservations on their site http://restaurantweekindia.com

I opted to dine at Teppan for Dinner as a part of the Restaurant Week. 
​Teppan has a special Menu as a part of the Restaurant week. 

This was my first Visit to Teppan though the restaurant is barely a hundred metres from my residence. I loved the Ambience and the Food.
The Sushi Appetizers and the Main Course at the Teppanyaki Grill was fabulous !!
I also loved their Green tea and Wasabi flavoured Ice Cream.

I suggest you utilize this opportunity to visit 'Teppan' whec the prices are relatively more Pocket friendly.

Teppan
146, 1st Floor, TTK Road,Alwarpet, Chennai, 600018
​Phone : 
044 32216635

Park Hyatt Chennai. is celebrating the 'Sawasdee Thai' Festival. The resident chef from the award winning Thai restaurant in Dubai 'The Thai Kitchen' Chef Supattra is in town as part of the 'Masters of Food and Wine' initiative of the Park Hyatt.

They have a special Menu of food and Cocktails fot he festival. I sampled nearly every Item of the menu and have listed them below along with the prices.

The Food was fantastic !!

My Personal Favourites :

• The Seafood Salad
• The Thai Green Curry with Sticky RIce
• Vegetarian Pad Thai
• The Glass noodles with shrimp
• All the desserts :) !! 

​
The menu is A la carte and the Festival is on till 29th of April at the Flying Elephant. Park Hyatt, Chennai !!

Reservations : 044 7177 1234
( The Restaurant was packed when we were there..So I recommend that you reserve early :) )

A Festival from the 'God's Own Country' timed with 'Vishu' was something that i just would not have missed.

Spice Haat at Hyatt Regency Chennai, is famous for its lavish Buffets and brunches and this time they decided to add a "Mallu" twist to it (Limited time only )

The festival was part of the Dinner Buffet. We were however served food from the buffet on the table in order.

Starters

CHAKKA VARATTI : Traditional Jackfruit Halva  (The seeds are removed from the jackfruit and it is cut into small pieces. The fruit is then cooked with ghee and Jaggery, then it is prepared into a type of paste. And cut into small pieces)
 
PULI INJI  Is a traditional Pickle from Kerala made from ginger, green chillies and tamarind. It is  usually served in the Sadyas  (feast)
 
PAPPADUM : Needs no introduction !! Yumm 

​Appetizers
 
The next course were the Appetizers

ULLI VADA : Ulli (Onion in Malayalam) these were basically deep fried small onion patties
 
KERALA STYLE CHICKEN FRY : This was a standout original dish which consisted of deep fried chicken marinated with spices.
 
MUTTON ULARTHIYATHU : tender mutton cube cooked with freshly ground spices and sauteed with onions,coconut slices & slowly roasted to give rich aromatic flavor. This particular dish literally took our breath away. The mutton was tender succulent. Just couldn't get enough of this dish

PAZHAM PORI : The famous snack from kerala, Deep fried banana Fritters served with tamarind chutney)

Main Course

Vegetarian
 
PEERA : snake gourd cooked with fresh coconut tempered with cumin seed and curry leaves) This dish was a vegetarian take off on Meen peera, which is one of the typical Kerala dishes were you cook fish in a mixture of grated coconut, shallots, green chilly and Kudampuli (Malabar Tamarind)
 
PULISERRY : Kerala style spiced buttermilk curry with a coconut base. The coconut is ground with spices the curry is sour (puli=sourness) due to the yogurt which is added in. Raw Mango and coconut is added to it .
 
PARRIPPU KOOTAN : Mixed vegetable cooked with lentil and fresh coconut
 
AVIAL : Traditional Kerala vegetable tossed with fresh coconut and yoghurt. 

All the vegetarian Main dishes were absolutely spot on !!! 
 
Non Vegetarian
 
MEEN VATTICHATHU : Traditional Kerala Syrian Christian recipe consisting of Slow cooked king fish with small onion paste, Kerala spices and Kokum. The literal meaning is that the Gravy is “Reduced”. There is a pleasant Tanginess of the dish due to the addition of the Kokum. Traditionally served with rice or “Kappa’ (boiled Tapioca) 
 
MUTTON KURUMILAGU ITTATHU : Traditional mutton curry with black pepper, coconut paste and Kerala spices. 

Both the Non Vegetarian dishes were absolutely authentic in taste and delicious.

We were served Flaky Kerala Parottas (Malabar Parotta) and Appam along with the above dishes.

Desserts
We were served two traditional Kerala 'Payasams' for Dessert. 
ADA PRATHAMAN : Classic traditional payasam made with rice ada, jaggery and coconut milk.
CHAKKA PRATHAMAN Traditional payasam made with jackfruit, jaggery and coconut milk.
 

The Kerala based dishes which were part of the festival were all absolutely authentic tasting and delicious. There are plenty of Choices for the Vegetarians and they would in fact enjoy this food festival. There were of course other food stations serving other cuisines and lots of other desserts and ice creams as well which I have not listed out in this review.
This festival is on till the 25th April, 2016
Open for dinner, 6:30 PM to 11:30 PM

​Price:
Dinner Buffet: 1550 plus taxes
Vegetarian Thali: 1000 plus taxes
Non Vegetarian Thali: 1200 plus taxes
 
For reservations, call: +91 44 61001234