Sunday, Sep 23, 2018 | Last Update : 05:37 AM IST

Food for the soul

THE ASIAN AGE. | SHIBI KUMARAMANGALAM
Published : Jul 26, 2018, 12:09 am IST
Updated : Jul 26, 2018, 12:09 am IST

The Food Exchange at Novotel Chamiers serves up a sumptuous selection from India and abroad from a live kitchen.

Pardewaali Murgh Hawah Mahal
 Pardewaali Murgh Hawah Mahal

Like a seasoned socialite, the interiors of the chic Novotel Hotel on Chamiers Road are simultaneously gleaming, sophisticated and yet warm and welcoming. Apt methinks, for the new hotel already seems to be a favourite lunch destination for Chennai glitterati. And the glitterati know their food. The hotel’s 24-hour restaurant has a delectable selection of dishes from Tamil Nadu, Awadhi cuisine and from across the world. Carefully curated by the management and by executive chef Kalai, the menu offers discerning diners local dishes like the ‘nethili’ (anchovies) fry and vazhaipoo (banana blossom) fritters with a twist. “This restaurant is the first of its kind in Chennai. We a 100% live kitchen and every diner can see how carefully their food is prepared and what a clean, efficient kitchen we run.” explains Sieta Lakshmi, F & B Manager. The Food Exchange also introduces foodies to the concept of a ‘chef’s table’. A table located beside the live kitchen where they can watch all of their food being prepared from start to finish. For the main course we recommend the Awadhi biriyani with vegetables or with chicken and mutton. The restuarant’s divine pesto and parmesan gnocchi and thin-crust pizza — all handcrafted from scratch in their kitchen - will have even Italians reminiscing about Rome! Also recommended by the Chef, who honed his culinary skills in Dubai before returning to his native Tamil Nadu, is the steak and their selection of kebabs. “The idea behind the menu was to refine a few local dishes and add our own unique touch to classic dishes enjoyed everywhere so that there is something for everyone. If you look at our kid’s menu we have a fantastic peanut-butter and jelly sandwich but made with freshly baked banana bread.” explains the chef. With such effort behind the food at the Food Exchange was not just filling, it was soulful. To finish, the restaurant has an excellent filter coffee for those avoiding sugar and a fantastic selection of cheesecake. Flavoured with locally sourced ingredients like gulab (rose) and malai-pista we also suggest you try their tender coconut parfait. Vegan and other special dietary requirements are also happily accommodated by the team.

Pardewaali Murgh Hawah Mahal
Ingredients:

  • Chicken  180 gm
  • Butter  30 gm
  • Garlic  10 gm
  • Green chilli  5 gm
  • Black Pepper  1 tsp
  • Besan flour  5-6 gms
  • Amul cheese 20 gm
  • Egg 1 pc
  • Salt to taste

Method:

  • Cook chicken in butter and garlic with green chilli and black pepper. Add salt and besan flour ti it.
  • Put in sheekh& cook for 3 min.
  • Seperately mix egg, Amul cheese (grated). Put a layer on the chicken and cook in tandoor till egg and cheese are properly done.
  • Serve with mint and peanut chutney alongwith spring mix.

Plank Grilled Bourbon & Honey Salmon, Seasonal Vegetables

Ingredients:

  • Salmon fish 220 gm
  • Honey 1 tbsp
  • Olive oil 1 tsp
  • Bourbon Whiskey (for flambe) 30 ml
  • Roasted Vegetables 80 gm
  • Celery Salt ½ tsp
  • Buttermilk Fluid 50 ml
  • Vettiver 20 gm
  • Salt and pepper to taste

Method:

  • Take 60 ml buttermilk and add a pinch of xantana& Kappa. Then add a pinch of salt and pepper for seasoning. Blend together.
  • Serve alongwith salmon.

For Marinade:

  • Marinate the salmon with honey, salt and pepper.
  • Keep it aside and arrange it on top of stones with roasted vegetables.
  • Sprinkle celery salt on the salmon and cook it infront of the guest with blowtorch and flambé it with bourbon whiskey.
  • Serve alongwith the Buttermilk Fluid or lemon butter sauce.

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Aloo Shakarkhand ki Chaat

Ingredients:

  • Sweet Potato 100 gm
  • Chopped onion 50 gm
  • Chopped tomato 50 gm
  • Chopped chilli 50 gm
  • Chopped coriander 5 gm
  • Tomato ketchup 2 tbsp
  • Mint Sauce 2 tbsp
  • Chaat Masala 2 tsp
  • Salt to taste

Method:

  • Boil the sweet potato. Peel and dice it.
  • Coat it with salt, red chilli powder and corn flour.
  • Mix chopped onion, tomato, chilli, coriander separately in bowl.
  • Add salt, chaat masala, tomato ketchup and the mint sauce.
  • Add deep fried and diced sweet potatoes into the mixture.
  • Now add these to the above chaat mixture. Serve with mint and peanut chutney along with spring mix.

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Tuscan Brick Chicken

Ingredients:

  • Chicken  300 gm
  • Sweet paprika powder  50 gm
  • Dijon mustard  1 tbsp
  • Worcestershire Sauce  2 tsp
  • Teriyaki Sauce  5 tsp
  • Dark Soy Sauce  2 tsp
  • Finely Chopped Garlic  10 gm
  • Oregano  1 tsp
  • Capes  ½ tsp
  • Chilli Flakes 1 tsp
  • Lemon juice 10 ml
  • Oil  30 ml
  • Salt and pepper to taste

Method:

  • Marinate the chicken with all the above ingredients and leave it overnight.
  • Grill to perfection
  • Serve with Demi Glaze.
Tags: food recipes, the food exchange, tuscan brick chicken