With their liquor license finally in hand, hotel Turyaa on OMR opens its doors to the public.
IF you have made your way down the busy OMR corridor in the past couple of months, you would have noticed the bright pink neon sign that says Turyaa. The newest boutique hotel in the city, it is owned by Sri Lanka-based group, Aitken Spence, and is their first five-star property in Chennai. More recently, the hotel got its liquor license, and expectedly, has noted a jump in numbers. It currently enjoys a daily occupancy rate of around 60 per cent).
Room for more
Checking in late on a Monday evening, I am welcomed by Vamsshi Krishna, head of sales, at the six-storeyed hotel. We flit through its various ‘pamper corners’ (rooftop swimming pool and a spa with aromatherapy treatments) before I call it a day. Settling into one of their Deluxe Rooms, which makes up around 112 rooms here (besides 24 Junior and four Superior Suites), I find the wooden flooring charming while I am grateful for the sound proof windows and the splendid view of the sea in the morning. The bed could have been a tad softer, but then catching up with television serials had me effectively distracted.
For a better view of the coastline, the next day I head to the rooftop fusion restaurant, Samasa, where I catch up with Arun Raj, the general manager. Dining with the magnificent waves in the faraway background, the menu here is another winner. Expect interesting fusion experiments like pasta served in butter chicken masala or other Indian curries, plus paneer bhurji lasagna. “The menu has been curated with the help of chef Sugath, an expat from Sri Lanka (he has worked in various properties of Aitken Spence for around three years) who was with us during the initial weeks of operation. He has since been replaced by chef Anand, who has worked in hotels like Ramada Chennai,” says Raj. We also find traces of Sugath’s Sri Lankan expertise in dishes like watalappan (baked coconut custard with spices and tea-poached fruits).
Best of the rest
If you prefer popular staples, then Svar, the 24/7 restaurant, is the perfect place to be, as it offers bestsellers like crumb-fried chicken balls and fish fingers to dishes like grilled jumbo prawns and kozhi veputhu. Elsewhere, items like pastries, muffins, cookies and more make their way into their bakery Mista’s menu, while Dao, the Chinese restaurant, is finally open after getting the license. Their watering hole, Twist Bar, is offering domestic labels presently, while promising an imported lineup soon enough.
Rooms from Rs 5,000 onwards.
— Karan Pillai