Last year I had the privilege to do a small stop over at Chennai whilst I was in Vaikundam. When in Chennai, there is nothing like digging in local cuisines, and eat your heart's out. Since we were visiting for a few days with a group of friends, (from Punjabi cluster), there would have been no way if there was no swarming involved around the clubs, nightlife and the bars in Chennai.
After spending a whole week in serendipity and in the lap of nature, we wanted to taste the city life and get wanted the heck out of someone spinning some nice music for us, before we all headed hometown.
Since it was a midweek visit and all of us wanted to check out on the Lounge Bars in Chennai, and indulge in endless Appams in generous offerings.
After spending a whole week in serendipity and in the lap of nature, we wanted to taste the city life and get wanted the heck out of someone spinning some nice music for us, before we all headed hometown.
Since it was a midweek visit and all of us wanted to check out on the Lounge Bars in Chennai, and indulge in endless Appams in generous offerings.
One of the most lip smacking roadside delicacies in Chennai
are the Parottas(The Tamil version of Punjabi Parantha,the upgrade of Mexican Tortillas,a fatter version of Lebanese Lavash, the humble brother of European
roulade,a thinner but layered version of italian focaccia,Naan of Iran, Bing of
China,Bolani of Afgan and phew… ) that can be found in any roadside food shop.
One
needs to be vigilant for the chilli factor as a harmless Chilli n Egg Parotta
can make you learn the Newton’s third law in the morning, i.e. every action has
an equal and opposite reaction The most famous of all is the Kothu Parotta literally
meaning minced veg/meat parotta ,made with egg and meat served with a spicy sauce called salna and onion raita.
Among the non-vegetarians, chettinad Pepper Chicken is very
popular and is one of the best cuisines of the city. But what is most surprising
to know is that the South Indian art of culinary is a blend of all six
different tastes including sweet, salt, sour, bitter, pungent and astringent.
Besides this, the traditional meal is served on the fresh banana leaf as it is
believed from the ancient time that it removes toxins from the food and also
because of a sacred belief linked with it. Most of the restaurants too, put
banana leaf on the plate before serving the food.
Another snack that you can grab off of the streets of Chennai
is the string hoppers or Idiyappam. It is made from rice flour that’s pressed
into noodles and steamed. It goes well with spicy curries or coconut chutney. Crispy
vadas made from dal, lentils and gram flour is hugely popular in all of
Chennai. An all day snack, you can tuck into them at any roadside stall or
railway station. The most common type is the doughnut shaped vada. They taste
best when freshly fried to a crisp and usually served with a variety of dips
ranging from sambar to chutney to curd.
Throwback to Missing Flavours of South India and some food we gorged on whilst in Chennai
 |
| The Endless supplies of Appam and Stew |
New comments are not allowed.