Must try soups/ snacks during monsoon in Chennai

Monsoon comes with various surprises The best part is the piping hot soups that you get to enjoy looking at the rain. It is a match made in heaven. Looking at the cold rain and gulping some piping hot soup is all together a different feeling. Being a chennaite, let me list down the must have soups and snacks around the city. Especially during rains, one must definitely try them out. So once you land in Chennai during monsoon, either on a personal or official trip or if you’re here for the famous music festival or marghazhi kutchery in Chennai these are must try before you take leave.

Wisconsin Cheese soup and Tomato basil soup:

Melt in the mouth cheddar mixed in farm fresh veggies makes the Wisconsin cheese soup.

A tangy tomato soup with tingling flavor of basil makes the tomato basil another must try.

Where: Haven’s sampoorna, Velachery and Besant Nagar.

https://www.havensampoorna.com/

Tom yum soup and Tofu Satay

You must be wondering why did I mention tofu Satay. Every soup has its perfect companion and yes the tofu satay is for the tom yum. Tom yum is the classic thai sour soup flavored with lemon grass and chillies.

Where : Benjarong, Alwarpet.

https://www.benjarong.in/

Lemon coriander soup

Addictive thick soup with freshly garnished coriander and a generous squeeze of lime makes this soup a big hit.

Where: Mainland China

Broccoli soup and Lasagna

The cream of broccoli soup(subject to the day’s special) and the lasagna is a match made in heaven,

Where: That madras Place, Adyar

Minestrone and Mozarella ricotta fingers

A flavourful minestrone soup made from tomato flavored vegetable stock with generously used parmesan and beans complimented with flavoursome crumbled ricotta and mozzarella deep fried fingers is the next competitive match.

Where: The pasta bar Veneto, Vadapalani.

Sundal and vada

This is a classic combo of chickpea masala with pieces of gram flour patties dunked in it. Garnished with generous sprinkle of raw onion and coriander.

Where: any roadside shop

Kalaan:

Deep fried mushroom soaked in masala broth. The combo of the crisp mushroom in the equally mouthwatering spicy gravy makes this the most soughed rainy day meal.

Where: Any roadside shop

Bhajjis and pakodas:

Who doesn’t enjoy rain with piping hot bhajjis and ginger teas. That sizzling sound of bhajjis being dropped into the hot oil wok will make anyone stop and have a bite. Equally complimented with ginger tea this evergreen combo is selling as hot cakes when it starts getting cloudy.

These are what you get to eat out. But at home the piping hot

bhisi bhela bath & potato fry

Garlic pepper rasam and potato chips

Poori and potato

Pongal and gotsu.

These are some of the common food items we love at home. Doesn’t matter even you aren’t in Chennai, do browse above recipes and relish them.Enjoying these delicacies looking at the rain from your window is really great. So just sit back and enjoy your meal. Happy monsoon.

This blog is a part of a #BirthdayBlogTrain hosted by Gunjan Upadhyay Tuggu n mommy and Neha Sharma , Growing with nemit.. I would like to thank Ghazala Naseem from Indian beauty blooms for introducing me to this blog train and would further like to introduce Anoushka Goel from bookishthings to share her take on the prompts.Picture credits : pixabay

Kerala food fest at Regenta Deccan central,chennai

It’s not the time for Onam, but if you’re craving Kerala food and especially vegetarian, then you definitely should be visiting Regenta Central Deccan, royapettah.

The food from God’s own country is presented as a sumptuous treat at the Olives restaurant of Regenta Central Deccan. Priced at 888 nett, the buffet sure is to satisfy the Kerala food cravings.

Mrs. Saraswathi viswanathan from Thrissur Kerala, also founder of Sachuskitchen is the person behind the creation of such delectable delicacies.

The food festival is from June 21st to 30th , lunch and dinner buffet. Mrs. Saraswathi has carefully chosen each item of the menu and the striking aspect is that you don’t eat the same items on all ten days. Yes she has a different menu each day. Though the dishes seem to be the same, the variations she has given in using different vegetables sure does ring a bell in your taste buds.

Mrs. Saraswathi draws cooking inspiration from her father who passed away a couple of months back. She is now being helped by her son to manage her restaurant at Thrissur. She was soft spoken and patient enough for a casual long chat while we enjoyed the meal. The taste was heartwarming and most importantly felt at home.

Chef N.Saraswathi Viswanathan is a Record Holder in Universal Achievers Book of Records and Future Kalam Book of Records for creating a unique world record of preparing 108 dishes on spot in one hour. It was an honour to taste her cooking.

We were welcomed by Mr.Aditya , F&B manager at the restaurant. A warm welcome and detailed explanation of the hotel’s history and current happenings made it more interesting.

As we moved on to taste the food we were in for a treat looking at the elaborate spread that was waiting for us. We quickly wanted to finish the photography and proceed to tasting.

We began with the tasty drumstick soup, which was drumstick pulp infused in coconut milk. It was piping hot and definitely made mouths water and wanting for more.

The starter was raw mango pakoda, which was tangy , crisp and perfect accompaniment for the spicy soup.

We had a live counter for Malabar parotta. My my the layers were so soft and the veg moilee was the best to be paired with the parotta.

I’ve listed down the menu in detail.

But to name a few of my favourite was the yellow pumpkin olan, vada kootu curry and the jackfruit rind biryani. I never knew we could use up jackfruit rind, nendram skin to cooking and it was indeed a learning experience for me. I’d gotten a lot of new ideas to incorporate into my cooking.

Dessert spread

Dessert spread

We had an elaborate dessert spread. Which included pizhinja payasam, unniyapam, tender coconut payasam to name a few.

Malabar parotta veg moilee

Malabar parotta veg moilee

Drumstick soup

Drumstick soup

Raw mango pakoda

Raw mango pakoda

Soup: Drumstick Soup made from drumstick pulp infused in coconut milk.

Starter : raw mango pakoda

Main course :

Avial, Veg Moilee with Malabar parotta (very soft) Vishnu Kanji, Kaalan (yam),Olan(yellow pumpkin/ paragikai in coconut milk), Sembu Puli Kari, mixed curry made with carrot beans and potatoes, Nendrapazham pulluserry, pacha Manga Pachadi, chakka upperi, vada kootu curry,Sambar, Rasam , Biriyani , Buttermilk, curd rice.

Dessert:

Pizhinja payasam, tender coconut payasam.

Accompaniments /sides :

Jackfruit Chips, Banana Chips, Sarkara Upperi, Unniappam, Pappadam.

Pickles:

Inji puli, kani manga, kadu manga and Nartanga.

Salads :Green salad, sprout salad, fruit salad.

Salad spread

Salad spread

Dessert section

Dessert section

The Kerala food fest is from June 21st to 30th June. Lunch and dinner buffet priced at rs 888 nett.

Timings : Lunch 12 pm-3 pm and

Dinner 7 pm -11 pm.

Where : Olives , Regenta Central Deccan.

Address : No 36, Royapettah High Road, Royapettah, Chennai at 6677 3333 or 98409 78842