Home Chennai After Dark Whisky and Whistles

    0 215

    FOOD, drink and big screen TVs took up most of the weekend, where despite the absence of our home boys in yellow, we couldna��t tear ourselves away from the IPL finals. We also got to indulge in a range of culinary delights. Friday saw us at GRT Grand for the launch of Steam & Whistles, a 1920s themed pub. While the invite thankfully made only a subtle reference to a dress code, kudos to those who boldly braved the weather and landed up in pin striped suits, flapper dresses and feathers. Music for the event was by Siblings Tarun (aka DJ Tap) and model Christleda Philip, whose voal skills were impressive.
    Elsewhere,A� at The Westin Chennai Velachery, a dapper looking Arvind Swamy was the chief guest at a press conference announcing this montha��s Britannia Filmfare Awards South in Hyderabad. Later in the week we found ourselves at The Parka��s 601 for Life of a Plant, an organic five course meal featuring all parts of a plant a�� from seed to fruit. Curiosity proved to be a big factor here, with the menu, though delicious, being a little complicated. Good thing we had Chef Saravanan to walk us through it all, right from the inception of the concept, of working with local farmers and being more responsible with the produce. My favourites included the Asparagus stem and truffle leek with lotus wafers and lemon dust, as well as the quail confit with parsley caviar and crispy vine leaf. Meanwhile across town at Hilton, the Pearl Academy Graduation Show a��Portfolio 2016 was underway. Guests of honour were actress Keerthi Suresh, who it turns out, is an alumna of the college, and designer Chaitanya Rao. a�?Ita��s great to see the hard work of both students and teachers culminating in such a fantastic show,a�? shared Rao.
    Also paying a visit to Chennai this week was whisky expert Sandeep Arora who interacted with a small group of people over an intimate dinner at The Park Hyatt. The menu showcased their Mediterranean grills while the conversation covered pairing whiskys with different cuisines and a few pointers on the a�?single malt versus blended whiskya�� debate.

    Paloma Rao

    a��A� paloma@newindianexpress.com


    0 205

    0 188