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    Signature dishes from hotels like Taj Coromandel, Leela Palace and Park Hyatt at a steal, courtesy Restaurant Week.
    BACK with the third edition in the city, the Restaurant Week features 13 of the city’s finest hotels and stand-alone restaurants. As usual, offering a three-course prix fixe menu, both vegetarian and non-vegetarian, this time sees Jamavar (The Leela Palace), Salt.Co.531 (Radisson Blu), Focaccia (Hyatt Regency) and Lotus (The Park), among others.
    “We had a turnout of over 480 tables last edition in September and expect to have more than 550 tables filled up this year,” shares an excited Natchiket Shetye, co-founder of Cellar Doors Hospitality Pvt. Ltd, the pioneer in organising Restaurant Week in India. It started in Mumbai in 2010 and later spread to New Delhi, Bengaluru, Kolkata and Chennai.
    From the Oriental Cuisines, they have Benjarong (Thai) and Teppan (Japanese) which are the only two stand-alone restaurants in this ten-day-long event. They have soups like thom kha (Benjarong) and baby corn tempura (Teppan) as their new additions. Meanwhile Focaccia, participating for the first time, will showcase Italian flavours with the likes of fritto misto and risotto ai funghi. “One can expect alcoholic drinks to be introduced in the next edition this September,” Shetye assures.
    Diners can also avail complimentary rides in Ola’s recently introduced Prime cabs.
    Till May 1. Per head charges at Rs 750 plus taxes for lunch and Rs 900 plus taxes for dinner.
    Details: restaurantweekindia.com

    — Lalitha Ranjani

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