​An invitation to travel along route 49 along with Chef Sandeep Kapoor of Madras Pavillion , Grand Chola.was intriguing as I had never associated the state highway 49 (ECR) with any kind of culinary specialty other than the sea food shacks of Mahabalipuram.
 
It had completely escaped me that the ECR actually stretches all the way to Cuddalore and beyond including Pondicherry too. These areas have been port cities from ancient times. The famed Creole cuisine of Pondicherry unlike popular perception goes further than Franco – Indian cuisine. There are Portuguese and Dutch influences as well since Pondicherry has had a history of colonization by the Dutch, French and the English prior to its Independence.

I have listed out some of my favourites of the dinner buffet at the Madras Pavilion as part of the ECR Route 49 festival which is on for a short while. Needless to say they have their usual humungous buffet fare as well. 

The starters

included a lot of traditional Tamil fare along with some seafood favourites. 

Neer More
Manga Sundal
Boiled Peanuts
Spiced raw mango
Brain Kavapu
Nandu Rawa fry
Kara Paniyaram
Banana Dosa
Kalan melagu roast
Yam cutlet
Vadavam masala lamb chops

Kavapu : These are a commonly found in the roadside eateries of Pondicherry, where either eggs, chicken or Prawns are deep fried in a batter and served hot. In other words, a Pondy version of our good old bonda. The Chefs have presented lamb brain filling in the Kavapu and it definitely hit the sweet spot with the crispy batter and the soft texture of the brain filling.
 
The Vadavum Masala lamb chops were also different. In that Vadavum is usually used for tempering traditional vegetarian dishes  and curries and is made of small onions, garlic, jeera, mustard, methi seeds, salt, turmeric and gingely oil. The choice of having a Vadavam coating on the lamb chops was definitely inspired one!

The Nandu Rawa fry was an absolute winner in my opinion!

The Mains

• Kadal meen Pouillabaisse
• Jackfruit curry(palapalam masala)
• Keerai Molagutal
• Manga kootu
• Kassa Kassa kozhi curry
• Pondicherry Pork roast
• Chicken Vindaloo
• Urulai Kola Urandai
• Pondicherry kaladal meen biryani
• Puliyodhrai
• ​Thengapaal Rasam

Kadal meen Pouillabaisse: Is the Pondicherry version of the traditional Bouillabaisse, which is a tradiitional fish stew orinating from the Marseiles region of France. The Sea food is traditionally served separately and the stew/broth is poured into it.

Chicken Vindalloo: is another dish which I had not associated with the ECR region, but is apparently accounted for by the erstwhile Portuguese influence (vinh d’alho, literally wine of garlic, from Portuguese vinho de alho). The use of chicken unlike pork in the Goan version makes it more acceptable to a wider set of patrons while maintaining its taste.​

The Desserts
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On The Rocks, Crowne plaza is hosting a  six-course meal infused with the lusciousness of Earth Loaf chocolates curated by Chef Prakash of OTR in association with David Belo the founder of 'Earth Loaf' is association with  Jameson Whiskey.

We were treated to some exquisite cocktails created by David and the team at 'On the Rocks' along with some excellent food as usual by Chef Prakash.

On entering 'On the Rocks' we were treated to some Appertivo called 'Jamie in Brooklyn' (Which was a spicy homemade Vermouth with a touch of bitter orange, orange flower water, Ladhaki Apricot Kernel syrup and Jameson Whisky). This drink really set the tone for the rest of the evening,
Note : “Aperitivo” comes from the Latin word meaning “to open” and in Italian, little something to encourage you to feel hungry, to get the juices flowing for the upcoming meal which ought to be enjoyed to the fullest .

This was followed by the Soup which consisted of  Roasted Squash and infused with Chilli Chocolate. 

The soup was followed by another Cocktail fashioned by David, 'The Mango and Capsicum Toddy' This cocktail consisted of Red Capsicum, lemon juice, mango pulp, with a touch of Vanilla and Jameson Whisky.

This was followed by a choice of 4 Appetizers, 

• Soft Polenta with wild mushrooms and Creamy Chocolate Sauce 
• Pickled Kholrabi, Crab and Chocolate Jelly with Chilli Olive Oil 
• Grilled Asparagus, Peas, Blue Cheese with White Chocolate Hollandaise 
• Melange of Root vegetables with Goat cheese cream, Honey Comb And Balsamic Chocolate Vinaigrette

Since four of us were dining , we ordered one of each of thr appetizers to get a taste of each one. For me the Pickled Kholrabi with Crab was the winner, though every one of the appetizers was excellent.
Note: Kholrabi is also called the German Turnip, known locally as Noolkol in Tamil

This was followed by a Bitter Chocolate and Mint Sorbet, which was a palate cleanser
Followed by a Sage and Berry Fizz, which consisted of Sage , berry marmalade, mint, lemon juice and nutmeg garnished with black pepper.

This was followed by the Main Course which had 4 options. We of course ordered one of each,

• Single Origin Dark Chocolate Ravioli with Mint and Green Pea Puree with Sage Beurre Noisette
• Roasted Salmon with Creamed Spinach and Corn with Saffron Potato And Dill White Chocolate Butter Mussolini Sauce
• Chocolate and Creole Spiced Chicken breast with Char-grilled Artichoke, Confit tomatoes and Bitter Chocolate Pepper Sauce
• Belgium Cocoa Rubbed Lamb Chops with Cauliflower puree, Parmesan Potato with Chocolate and Whiskey Soaked Raisin Sauce

The Lamb Chops and the Ravioli were my favourites :)

We were served another Cocktail 'Smoke & Mirrors' which consisted of Charred Pineapple, raisins, apricot kernel syrup, lemon juice, touch of paprika and Jameson Irish Whisky, garnished with smoked Lapsang Souchong

This was followed by the Pre Dessert, which was a Jameson and Chocolate Granitaand Dessert which was a Swiss Chocolate and Jameson Brule
Both of them were exquisite and had us requesting another helping

The Desserts were followed by 'Jameson Blue Blazer' a cocktail invented in the 1860's where the Flamed Irish Whisky is seasoned with Aromatic lemon and orange zests, cassia, pepper, nutmeg and apple and served with a side of Earth Loaf Artisan 'Himalayan Fruit and Nut Chocolate'.

​Just watching the cocktail being prepare was a sight to behold. 

This was followed by 'Petit Fours' and 'Irish Coffee'

Verdict

This is definitely in the 'Do not Miss' category of Culinary and Spirit events, if you are based in Chennai. This fusion between some excellent culinary artists is a feast to all your senses.

The dinner is available at 'On the Rocks' at 'Crowne Plaza Chennai' from 19th June- 26th June7.00 pm onward. (Prior Reservation recommended)

David Belo is the founder of Earth Loaf , an artisan Chocolate manufacturer based out of Mysore. Do visit their Site here,