#WhatsHotTastingSession in Chennai
Updated: May 14, 2019
POSTED ON SEPTEMBER 2, 2015
Your attention please! Superb surprises ahead. Please take a look at the photograph Ive shot under the trees. What you can see are Chennai’s talented homebakers and caterers. What you cannot see are the interesting and delicious food they brought along. All this for our “Whats hot Tasting session”. I ‘ve flown down from Mumbai for this and each time I conduct this session, I get surprised. Pleasantly. With the variety and vivacity.
CHUTNEYS R US
Unusual flavors tango on my tastebuds as I taste Sonya Srinivasan’s Avarampu flowers and leaves, Modakathanet al made to forgotten recipes into healthful, anti inflamatory anti bacterial chutneys and preserves. Bursting with flavor and texture are Chef Jaffar Ali’s superb repertoire of Chettinadu chutneys. Hand pounded and made of the finest ingredients by
Mani Megaly and shanti from Kariakuddi, be it the superb Ginger mango, or the unusual beetroot and broccoli. I taste these again at a memorable Chettinad meal in the Raintree and cant wait to lay my hands on the recipes and share these with you. Infact it’s thanks to the everhelpful Ahmar Siddiqui, Afzal khan, Sanjukthaa Roy and ofcourse Chef Jaffar Ali that we hold this whats hot tasting session at the Connemara hotel.
Fouziya’s line of organic pickles and preserves is tongue ticklingly good. Especially her date n lime pickle.
THE PROOF OF THE PUDDING
How about some traditional Muslim Mithai? Made from the purest of almonds (Badam ke bukath
Badam le lauz)
sobia and noorie zafar also make a superb Ande ki piyosi and more.
Velvetty creamy home made Casatta icecream made by Sadia gibran’s got top vote as did her Roat semolina cake Mamta ki Rasoi brought along delightful icecream made from natural mint and rose
And an unusual muesli butterscotch
Akshita Agarwal, a student baker’s c
akes in a jar (esp the Pineapple crunchy wit Praline) was a big hit.
Shivangi Daga’s eggless dessert classes are in demand. Susan is well known for her Xmas cakes and Brownies. Cindana of Sugar Monkeys for her
Desserts in jars, especially the Red velvet and Carrot cake.
Kashish Bathija has just started off and brought along Indian desserts.
SPECIALITIES & MORE
How would you like to cook and then party with all that you’ve cooked? All in a beautifully appointed recreational Food studio? Shree Periakaruppan’s Foodology with its many specialty chefs (F
Neelima vegan certified chef and stylist from Canada. Damyanti Paul
Srilankan food and more) is the answer. From 16 flavors in coated cashews to food for kiddies parties are Meena and Nisha chabbria’s specialty.
Ready to cook chapattis? Uma Srinivasan has them for you. She does catering too. Mansi of Foody Palace and her home chefs promote home cooked food and each one actually cooks in her own home kitchen.
WANT TO BE PART OF THIS?
Are you a home baker and caterer and want to be part of this? Or a passionate foodie like Rakesh
Raghunathan, food entrepreneur, blogger and TV show host then emailRashmiudaysingh2016@gmail.com, anjali —— instagram, twitter @rashmiudaysingh
WATCH THIS SPACEDue to space constraint Ive given you only a whiff of our tasting session. For more details (contacts etc) watch this column every other Friday…