The Crown- A review

                                A four tiered chandelier. A show stopper at the CROWN

Level 20 it was this time, with fine dining under the dome! I have been to the CROWN  by Residency Towers on many occasions but I do not have a distinct food memory of the place. So I was eagerly looking  forward to check out the food this time. The setting was luxe and regal,  the architecture with  its high ceiling and columns reminded me of a basilica. Truly this chamber befits a king, and is aptly named the CROWN.

                                        The place was totally decked up for Christmas

    This is the view of the pool from the deck. Head there for alfresco dining and to get a scenic view of the city.

           The tables that were reserved for the CFG gang                                        

                                                            Shirley Temple

We were served Shirley Temple a mocktail at the onset of the meal . It was a blend of soda, lemon juice and grenadine syrup, this explains the red color of the drink. It was a perfect aperitif for me and it did stimulate my appetite.

Paneer Tikka,Mewa Mutter Seekh and Chutney Firdausi Aloo

For starters we were served Ramgari Paneer Tikka, Mewa Mutter Seekh,Chutney Firdausi Aloo and Chouki Tikki. For me the smooth operator was the paneer tikka. Initially when the paneer was served it was a little hard when sliced, but when the chef heard about it he ensured the second round was perfect. The paneer was soft and succulent with a nice smoky flavour. This is truly a delight for paneer lovers. 

Dips and Pickles that were served to go  with the starters and papad. 

                                  The Chouki Tikki- Another starter

For the main course we were served the parathas ,nans side dishes and pulao. I simply loved the aloo parathas with a sprinkling of kalonji or onion seeds on top. They were so soft and I wanted another helping of this . The side dishes that were served was a paneer gravy and handi ki sabji. They did not stand out for me. Dal makhani was fabulous simmered for 24 hours and cooked perfectly with butter. I did spoon myself some pulao, maybe I should have tried more of it. This did not make a dent for me too.

             The main course with lovely soft parathas,paneer labaddar and handi ki sabji

                 Dal Makhani and Vegetable Pulao

                                           Chef Gopal's stress relieving drink

This is the drink that Chef Gopal fixes for himself when he feels stressed out. He did not tell us the name of the drink or the ingredients. I guess it had basil, ginger and blue curacao syrup. I liked the taste it was mild and the whole concoction was balanced out.

Finally for dessert we had the chocolate mud cake 

The Chef asked me if I wanted the Indian or western selection when it came to desserts. I chose the western option. I liked this dessert and the presentation.

            Chef Gopal Jayaram

We did chat up with Chef Gopal Jayaram. He was telling us that the menu at the CROWN is Indo western with seven sets of menu intermixed everyday. This is exclusive to the dome and is open for dinner. The menu we had that day was from the Indian selection, a three course meal which is unlimited. I think this is a magic formula given the ambience and the quality of ingredients used. The cost of the meal is Rs 679 for veg and 798 for the non-veg option. He says that the response has been good for the new set menu because the menu changes everyday and there is value for money. He also sources the anardana and mugga(cassia) from Amritsar. So head out there eat as much as your heart desires under the dome!   

Thanks to CFG for another lovely meet. I truly cherish your company. Thank you to Chef Gopal for the lovely meal and thank you to Jikku Chandy the PR person for making this happen. For more information check this out

Azulia-A review

Azure blue is one of my  favorite colors and reminds me of the cheery bright blue skies. Blue represents tranquility and personally for me it is a color that represents infinity.   Azulia by GRT Grand an authentic Mediterranean restaurant is derived from the word Azure and this color is visible right from their logo and uniforms to their souvenirs. I liked this consistency in their branding efforts. Their menu looks like a coffee table book and it spans ten countries that border the Mediterranean Sea like Lebanon, Turkey, Greece, Morocco, Spain ,Italy, Egypt, Israel, Malta and South of France. Reading the menu is like taking a dip into the Cerulean blue seas of the Mediterranean, a journey by itself. The menu is more of a guide it has 122 pages and is  really humongous and has 150 dishes.  Incidentally Azulia is the  winner of the Miele Guide Award for being the finest restaurants in Asia (2010-11). So lets check out the food encounters that I had on that day.

      Some decor sights from Azulia

                              The Med region explained at Azulia

                     Turkish Magic. The futuristic paper cube filled with rose water  which expands in size when it comes in contact with water and turns into a hand towel.This was the perfect perk me up for my frayed nerves. Did you know that the cutlery comes coated with Titanium and is imported from the Med region. I have never heard of Titanium cutlery before!!

For starters we were served the Hot and Cold Mezze platters.

 

                                                           Kuboos(pita bread)

The Cold Mezze consisted of  Hummus, Tzatziki,Dolmades, Mutabal and Moussaka Marrakech . I liked the Mutabal(smoke roasted egg plant, blended with garlic, tahina, lemon juice & olive oil) and the Moussaka Marrakech ( Fried aubergine, diligently cooked with chick peas, red pepper, garlic, mint & tomato). The Mutabal was redolent with a distinct smoky flavour. The Dolma dish was vine wrapped with onion, rice, raisin,pine nuts and parsley stuffing. The grape leaf had a slightly bitter taste.The Kuboos tasted great with these authentic dips. 

Next the hot Mezze platter arrived on our table. 

                                                               Bourak Bel Jibneh(Cigarillos)

                                                                             Falafel

                                                                    Kebbe Laktine    

 

                                                 Fatayer 
        (Spinach mixed with pomegranate,sumac and onion)

I have tasted the ubiquitous Falafel many times so the novelty factor for me were the Cigarillos. This was so yummy and light filled with three types of cheese Halloumi,Feta,and Gruyere Cheese infused with onion and dry herbs. This tasted incredibly good. The other starter that I liked was the Kebbe Laktine. This was fried broken wheat mixed with yellow pumpkin and stuffed with wall nuts, coriander and a touch of spices. The sweet and spice were perfectly balanced in this dish.There was also my favourite pizza laid out on the table called the Manakish. This was a thin crust pizza flavoured with Zaatar ( a spice mix of oregano and thyme,sesame seeds sumac,olive oil). The pizza was tangy coming from the sumac. This flavour had to grow on me.        

To refresh our palates we were served the passion fruit sorbet. Really loved this sorbet minus the seeds that came with it.

Finally we moved on to the main course. I picked the Risotto Tortufo fungi. This was a mixture of Arborio rice, Porcini mushrooms, truffle oil and Parmesan sauce. The texture of Risotto is supposed to be wavy and slightly al dente. Chef Ethem had this bang on. He even urged me to eat while it was hot. This was really a decadent main course for me. They also have a good selection of wines. We were served Four Seasons Merlot from Baramati which was medium bodied and with soft Tanins.

                   Chocolate Volcano cake, Orange Cheese cake, Baklava

 

Moving on to desserts I liked Baklava the best, it was moist and sweet with flavours of rose water coming through. We could even taste ghee in between the phyllo sheets!!

Cute Moroccan lamps and an electric pepper grinder that can double up as a torch!!

                                

                                 Chef Ethem and the guide book

Chef Ethem Aydemir hails from Turkey, he started cooking when he was fourteen and has worked in the big league hotel brands. Take a look at the impressive line up.   

• Sheraton Hotel Batumi / Georgia
• Radisson SAS Hotel/Tashkent/Uzbekistan/
• Unilever Food Salutions /Istanbul/Turkey
• Crowne Plaza Hotel/Jeddah/K.S.A
• Conrad International Istanbul/Turkey
• Hilton Parksa Istanbul /Turkey
• Pera Palas Hotel/Istanbul/Turkey 

He took us on a tour of the kitchen and explained to us the use of spices in the kitchen we got to see Celery Salt,Vinegar,Balsamic Vinegar,Broken Wheat, Paprika,Sumac, Zaatar and Yeni bahar.

We got an apron and  (Nazar Boncugu) a Turkish Evil Eye Amulet as a souvenir. That was such a nice gesture thank you to the staff for being so thoughtful. Check out the pretty lady with a authentic Moroccan dress.

       

On the whole it was a lovely experience and I liked the ambience. I was really impressed with the service levels and the staff really knew the food that was being served. So if your in a Lapiz Lazuli kinda of a mood do check out Azulia. 

        Lapiz Lazuli mood at Azulia

Once again many thanks to Azulia, Chef Ethem ,Marc Derock  the PR person and Chennai Food Guide for this lovely opportunity. CFG is a young and dynamic group where one gets to learn so much about food in a fun environment.

Fusion9-A review

The décor was crisp simple and elegant, with wooden floors and neutral colors, this was at Fusion9 meeting friends over lunch.  I was impressed with their lounge area with an island bar and an open kitchen.  They also have a private dining area to boot and we had it all to ourselves this time. This room was ornate with designs etched on the walls and a false ceiling. The ceiling too was dramatic with concave domes and lights dispersing out of it. Sheer curtains, a side board and a black console were the other elements. It was tastefully done up with out being too opulent or loud.

The lounge bar

Concave dome

Black Console table

Check out the other elements in the private dining area.Loved the chunky candle stand

Moving on to matters of the gut!  We were served a watermelon virgin Mojito  to drink. The watermelon and lemon paired perfectly with this drink. The mint leaves were used as a garnish. It was superb and truly refreshing. 

Virgin Mojito

Trio of Sushi

For starters ,I got a little adventurous and ordered the vegetarian Sushi called Trio of Sushi for starters. It was stuffed with  strips of avocado, cucumber and peppers. It was served with Wasabi, Soy sauce and tender ginger. I liked the sushi it was sweet and I still remember the flavor of the dish it was coated with toasted black and white sesame seeds.  I would not dare touch the Wasabi next time. It was spicy (thanks to the horseradish) like the way it is meant to be, but I could not stand the heat of the paste. It is usually served with Gari (a pickled ginger), this plate had  tender ginger slices. Another thing I noticed was that the Nori sheet was rolled on the inside and the outer layer had the rice. 

Almond and Broccoli Soup

I ordered a Almond and broccoli soup. The soup was not very hot and flavor wise I did not like it much. 

There were lots of starters that were served. I did savor all of them!

Basil bread

Vegetarian Dim sum

This was served with a dollop of spicy tomato chutney. The stuffing inside the dim sum was very gingery. I liked the heat in this dish. It was like eating a spicy modak. 

Thin Garlic Bread Strips

Bang Bang Mushrooms- Crunchy batter fried Mushrooms

Spicy Paneer Sticks

The Mezze Platter

This platter was served with Hummus, Pita bread, Baba ganoush, Tzatziki, Fatayer and Falafel which tasted good. I liked the flavor of Tzatziki. This is a good option for a Lebanese starter

 

Potato Gnocchi

For main course I ordered the Potato Gnocchi. This pasta was enveloped in a bed of white sauce and cherry tomato pink sauce. I was happy eating it for a while, but it became monotonous . I liked the Swiss Roesti Potatoes instead. This dish was garnished with fenugreek leaves which were an unexpected twist for me.

Parmesan Risotto

The Risotto was creamy with a nice texture

Swiss Roesti Potatoes

This was the best dish when compared with the other two . I really liked the potato pancake in a bed of smoked cheese and vegetables.  

Iced Lemon Tea

After the barrage of food, we ordered an iced lemon tea which helped me to pave the way for desserts!

Mascarpone Apple Tart

Ice cream to go with tart

This dessert did not work for me. It was like eating an apple pie alright but the oomph was missing in this dish. Maybe I should have settled for a chocolate based dessert which was receiving  thumbs up with the others on the table. I did dig into the brownie and ice cream which tasted good. Next time I will try the German Chocolate cake.

 

Will go back for-Virgin Mojito, Sushi, Vegetarian Dim sum,Swiss Roesti Potatoes

On the whole it is a lovely place to chill out on Friday Nights or during the weekend. I liked the ambiance and the service here. The staff were courteous and surely knew their menu well. Thank you Fusion 9 and CFG for an afternoon well spent. And this is a wrap.

Arty weekend

I'm so glad to be doing a post which is not related to the food we had on weekends.For a change we went to Poompuhar and the Dastkari haat.It was eye candy indeed.

@Poompuhar

The handicrafts development corporation of the Government of Tamil Nadu known as Poompuhar have an array of traditional brass lamps,tanjore paintings and rare bronze icons and much more.Worth a visit.

traditional deepams

 We picked up a brass icon of Sai baba from here.

The Dastkari Haat@kalakshetra was another interesting craft, calligraphy, textiles and arts festival.We picked up Panch dathu bells and patachitra bottle craft.This was a fun evening.

Bottle craft

Indian calligraphy the pic here has telugu script

 

terracotta exhibit

The other interesting things I saw there was the kavad and wooden block prints.Maybe I will pick these next time.This is going to the weekend wrap up@Patty