LINK: http://know.burrp.com/b-buzz/chefs-table-chennai-burrp-picks/46393
Sandhya Ramachandran makes a list of the most exciting dishes on the six burrp! Chef’s Tables across Chennai.
As Chennai gears up for the exciting burrp! Chef’s Table across six of the best restaurants across the city, we decided to scan the menu to tell you what you should must must try!
The Chef’s Table begins on 16th November at Focaccia at Hyatt Regency, known for its splendid Italian cuisine. With the affable Executive Chef Thomas Angerer at the helm of the table, the evening promises to be full of fun and of course, good food. The dish on the menu that sounds most enticing is the antipasto (‘before the meal’ or a starter, in layman terms) of warm carpaccio of prawns, candied lemon, watercress, chilli. Primarily a dish of raw slices/pounding of prawns, the dish already makes our mouths water! Another dish we are looking forward to is the layered baked dish – the seasonal vegetables millefuille, balsamic glaze, crispy artisan cheese.
Burrp! Chef’s Table No 2 is at Beyong Indus (Taj Club House) on 19th November. A dish called ‘Chops of the Third Kind’ has our attention locked down on this menu! The three flavours of lamb chops and vegetables are made in jalfraize style ( marinated lamb chops and vegetables vegetables are fried in oil and spices to produce a dry, thick sauce to form a type of curry).
On 20th November, when the Chef’s Table moves to Benjarong, we urge you to try the famed National dish of Thailand – the Phad Thai Goong - Thai rice sticks cooked in a sweet and tangy sauce with prawns, wrapped in an omelette. Chat up with Chef Anand and Chef Ram Kumar and get to know yourHormok Talay from your Larb Gai(well, wait and discover what they are at the Chef’s Table).
Apart from the pastas on offer, what draws us towards the menu at Tuscana’s Chef’s Table on 21st November, is the Gastrin. An ancient version of the baklava from Crete, this dish is made with nuts, seeds, and pepper layered between filo pastry (thin sheets of dough). Also a must have on the menu is the Greek coffee – strong, unsweetened and a purist’s delight!
At Teppan, on 22nd November, feast on the Grilled Tofu in Hoisin sauce (a Chinese dipping sauce made from soybean, sweet potatoes and other flavourings) with scallion and roasted garlic. If you love your garlic, toss in some of the burnt garlic and mixed vegetable fried rice!
We bring the curtains to a close at the Chef’s Table on 23rd November at Hip-Asia, Taj Connemara. Make sure you don’t miss the Saka – mushi susumiyaki. Made by cooking fresh salmon and vegetables in an envelope on teppanyaki, this delicious dish comes served with pickled vegetables and teriyaki sauce. There is also a very interesting sounding dessert that we recommend here for you to finish off your meal in style – the green tea tiramisu.
But most of all remember, we have just picked out one dish from the menu. There are oh-so-many more. With each menu offering you between a three and five course meal, with all-new dishes exclusively conjured up for the Chef’s Table event, get set and gear up for a gastronomical adventure with the Chefs between 16th and 23rd November!
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