When you put out a new menu, chances are the food choices are ‘new’ too. But sometimes, it helps to give customers what they recognise to order in a heartbeat. That is, without reading the bracket explanation below the name of the dish. Some old, some new and always Tandoori. So over kebabs, conversation and candle light – begins our reintroduction to a popular restaurant that the Residency Towers aptly calls The Crown. After all, it sits on the rooftop, on level 20. Says Executive chef, K Sakthivel, “We have a lot more variety to offer now, but we kept the focus on favourites like Steaks, our popular Indian dishes and have introduced Mongolian grills that a lot of people like as well” After all this talk of going back to classic favourites, its ironic that the first starter to arrive is completely unexpected. It’s a Zucchini Canape of sorts, topped with tomato, herbs and a continental burst of flavour. Rather refreshing for the start of a meal. This is followed in quick succession by a series of known snackers – think succulent pieces of Chicken Tikka, a pasty smooth Galouti Kebab and the undisputed ‘crown’ of them all, a simply delicious Crispy Fried Prawn.
Perhaps we overdosed on the starters just a little, because by the time the Mutton Biryani is served – a brief waiting period is required for the tasting of phase two: the main course. The Biryani is delicately flavoured and the mutton is tender and slightly stronger to taste, making for the perfect contrast. Even better is an exquisite Malli Rogan Josh (leg of lamb) that follows, cooked for over two hours on a patient slow flame. While the meat melts in the mouth as a result, the gravy is average and the only factor that held this dish back from ‘spectacular’. Also in the offering were a Vegetable biryani, a wholesome Langar Wali dal (mix of channa and green gram dal) apparently at one time served in gurudwaras and slices of Italian-style Crumb Fried Chicken Piccata. Unfortunately the slices were cut too thin, making for too much crumb and hence, dried out chicken.
However, the best part of the meal is yet to come. One warm finger bowl later and it’s time to move out on to the deck for dessert. A rainshower has just passed, but the scent of wet earth seems to be chanting for something hot, and something chocolatey. “Well, by popular demand we’ve kept our Sizzling Brownie intact on our menu,” chef Sakthivel offers. And just to make sure, we made the right choice, we also order something cold. Greedy is right, we’ll happily admit. An Apple Cobbler with a scoop of vanilla ice cream is set down first. One spoonful in and its pretty obvious this dish is special. Layered with different textures, the crumble mix and baked apple are a guaranteed must-have for an apple-dessert enthusiast. But the humble Brownie does even better on ratings. Plated on wooden steak board, a slice of pineapple is strategically placed below the rectangular to prevent a burnt bottom. Topped also with a vanilla scoop and a generous helping of sizzling chocolate sauce, it was a task to wait to for the dessert to cool down. Turns out, it doesn’t get better than brownie and vanilla on a rainy day. Except, if you add in the pineapple. Now you’ve got warm, cold, juicy and chocolatey. The ultimate dessert and a glimpse of Chennai’s tallest buildings from the rooftop. It doesn’t get closer to heaven than that.
Comments
0 comment