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    The rooftop restaurant at JP Hotel in Koyambedu will feature popular fare from the North, with a great view of the new metro too

    ast seen at Hotel Savera, consultant chef Jugesh Arora from Mumbai returns for yet another project in the city. This time, his expertise has been sought out by JP Hotel in Koyambedu where a rooftop restaurant, Around Rajputana, is awaiting launch. “When the royal families of Rajputana invited their neighbours to visit, they would prepare dishes that their guests were familiar with. Here too we have focused on fare from places like Punjab, Delhi, Kashmir and also a few dishes from Uttar Pradesh and Rajasthan,” Arora explains, on our visit during a trial run.
    Soak in the view1
    Located on the eighth floor of the hotel, the restaurant offers a great view of the Chennai Mofussil Bus Terminus and the elevated new metro line. And with a total of 120 covers, the restaurant, featuring two large wooden pergolas and alternating high and low tables that allow every guest the view, also has a live kitchen and an indoor section for 30-40 diners. Glad that we don’t have to peruse a menu, we await the specials going on trial at our candle lit table. “We don’t use colouring and our food will not leave you feeling stuffed,” assures chef Deepa Arora, as we wait for the  promised ‘light’ food, cooked like it would be in homes.
    What to expect
    Beginning with a sweet, spicy and tangy ambi panna, we move on to a humble black chickpea broth before starters like the tandoori machli (pomfret done with an in-house garam masala) and succulent murgh tikka (marinated with yoghurt and other spices) arrive. For mains, its flavours from Kashmir (the mutton rogan josh of course) and Awadh (a murgh e Awadhi from Lucknow), paired with Indian breads. “We source Punjabi paapad and wadi, and raw sugar from Amritsar,” says Arora, highlighting that with the right ingredients, there’s no need for additional flavours or colour. And going by the tamaterwaley jheengey that has all of us cleaning out our tasting bowls, we have to agree. Now to cross fingers and hope the food stays true even after the restaurant launches on March 25, with a poolside bar following suit a month later.
    Meal for two expected to be priced from `600 onwards. Details: 66888000

    Ryan Peppin

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