Elbow Pasta in White Sauce

I have always wanted to try and create a nice white sauce pasta and spice it up. My adventure began with a number of clicks on recipes and some friends blogs. I rarely follow the recipes to the dot and always go with my instincts which so far have not let me down. Now this is how i went about doing it.

Ingredients for Bechamel Sauce

Flour (Maida) 2 tbsp

Butter 21/2 tbsp

Warm Milk 1/2 cup

Water 2-3 cups

Cheese Cubes 2 ( i used amul processed cheese)

Oregano 1 tsp

Chilli Flakes 1 tsp

Pepper powder 1 tsp

Salt to taste

Chilli Powder 1/2 tsp

Egg 1 no

Making the Sauce

In a pan, heat the butter till it melts and add flour to it and mix well so that no lumps are formed. Cook until the mixture turns  light yellow in color and now add in the warm milk (neither cold nor hot). Keep stirring and it will thicken and bubbles will pop up.Now add oregano, pepper and chilli powder and mix well, the sauce will thicken further. Thin it down with some water a and keep stirring it, now grate in 1 cheese cube and mix until cheese integrates into the sauce.  Now add the chilli flakes and salt, turn the heat off.

Cooking the Pasta

Now most of us know that we need to have a pot of boiling water to cook pasta. During one of my searched i came across another technique which uses least amount of water. In a flat pan add the pasta, cover it with cold water just enough to immerse the pasta, add salt and oil and put it on the stove. You will have to stir them initially so that they don't stick to the bottom of the pan. After that let them cook through until they are cooked enough. One can also use the residual water to the sauce.

Now that we have the pasta cooked, just add the sauce to it and mix well under low flame. Turn off the heat and add one beaten egg to the pasta and stirring  it continuously so that it mixes well. Voila garnish it with cheese gratings and enjoy it.

I got my 6yr old niece who doesn't like pastas to taste it and she finished a bowl full saying it was good. 

Spicy Mutton Gravy

I love mutton more than chicken, purely because in my opinion Mutton can infuse a definitive flavor and soak up the marinade so well. On a rainy cold day, something spice always lifts your spirits, this sure did for me and hence the blog post immediately after having it

Ingredients for Marinade

Mutton 250 grams

Ginger Paste 1/2 tsp

Garlic Paste 1 tsp

Turmeric 1/4 tsp

Coriander powder 1/2 tsp

Jeera powder 1/4 tsp

Red Chilli Powder 11/2 tsp

Curry chilli powder 1/2 tsp
Garam Masala 1/2 tsp

Curd 1/2 cup
Rock salt

Ingredients for Gravy Paste

Onions 2 nos

Tomatoes 2 nos

Green Chillies 6-7 nos
Coriander 1 small cup
Garam Masala 1/2 tsp

Oil 1/2 tbsp

Ingredients

Ginger Paste 1/2 tsp

Garlic Paste 1 tsp

Curd 1/2 cup

Water  1 cup

Oil 1 tbsp
Cinnamon Stick 1 small piece
Bayleaf 1 small leaf
Cloves 2-3
Star Anise 1
Saunf 1/2 tsp
Jeera 1/2 tsp
Coriander for garnish

Salt to taste

Making the Marinade

Mix all the ingredients and massage it well over the mutton and place it in the fridge for  minimum of 30 mins.

Making  the Gravy Paste
Heat oil in a deep pan add garam masala followed by diced onions, chillies, chopped coriander and diced tomatoes and cook them for 2-3 mins or until they are just cooked. Turn the heat off, transfer them to mixer and grind them to a smooth paste.  Ensure that you let the mixture cook before you grind them.

In the same pan, heat oil add saunf, jeera, cloves, star anise, cinnamon stick and bayleaf and fry till their aromas are released. Add ginger and garlic paste, saute for few mins and then add the marinating mutton. Fry until the pieces start to brown a bit, now add the gravy paste and mix well. Add 1/2 cup of water, cover and simmer down for 5-10 mins. By this time, oil would have separated, now add half cup of well beaten curd into it and mix well. Check the texture of the mutton and also taste for salt. Now cover and cook further for another 10-15 min. Turn the heat off and garnish with chopped coriander, serve it hot with rice, chappathi, idly, dosa.

Mutton Gravy

I also broke two eggs at the end just before turning the heat off, and letting it cook in the heat. Don't stir after dropping the eggs.

Mushroom Gravy

It was one of those nights where i was little interested in having takeaway. Had mushrooms in the fridge and thought of making a gravy as a side for bread.

Ingredients

Mushroom one pack (diced)

Onions 3 nos

Tomatoes 2 nos

Green Chillies 3-4 nos

Ginger Paste 1/2 tsp

Garlic Paste 1 tsp

Turmeric 1/4 tsp

Coriander powder 1/2 tsp

Jeera powder 1/4 tsp

Red Chilli Powder 1 tsp

Garam Masala 1/2 tsp

Curd 11/2 tbsp

Water 1 1/2 cup

Oil 1 tbsp

1/2 Lemon Juice

Salt to taste

Making the Gravy

Dice the mushroom into thick cubes and put it in boiling water for 2-3 mins to remove any dirt. If you are using fresh and clean ones just dice them and saute them in olive oil for about 2 mins and keep aside.

Take 2 onions, ginger-garlic paste, green chillies and grind them into a paste. Similarly grind the tomatoes and keep them aside.

Heat oil in a pan, add 1/4 garam masala, add to this the remaining onion (chopped).  Saute until they turn translucent and now add the ground onion paste and cook further. Add turmeric, chilli powder, coriander powder, jeera powder and cook till the raw smell goes away. Now add the mushroom to it and add 1/2 cup of water. Cook for about 2 mins, now add ground tomatoes and mix well cooking for further 2 mins. Add 1/4 garam masala and simmer, add salt. When the oil separates add whisked curd into it and add water for a thin gravy. let it simmer for another 5 mins, if it tastes bitter add lemon juice after taking the curry from the stove.

Goes well with Dosa, Chapathi, Bread

 

Meen Kozhambhu (Fish Curry) - Mom's Recipe

My Mom makes one of the best fish curries that is quite popular amongst my family and friends. Back at my previous work place, my friends would be waiting for the day i bring fish curry. I am not being overly dramatic, just putting it in words.  Choose any good fish suitable for making fish gravy like Koduva, Pomfret, Kala, etc. Vegetarian alternative also possible.

Ingredients (serves 6-8)

Fresh Fish 6-8 pieces

Tomato 2 nos

Onion 2 nos

Coriander 1 small bunch chopped

Green Chilli 2 nos

Ginger  1nos

Garlic Cloves 8-10 nos

Tamarind  size of large lemon

Turmeric Powder 1 tsp

Chilli Powder 1 tsp

Curry Chilli Powder  2-3 tsp

Coriander Powder 1 tsp

Mustard Seeds 1 tsp

Urad Dhall 1 tsp

Curry leaves 

Oil 1 cup (2-3 tbsp)

Sea Salt for taste

Preparing the Fish

Clean the fish thoroughly,then rinse it well. Again add sea salt and turmeric and rub it well on the fish, let it rest for 5 mins. Then rinse it with running water, leave the fish in water until you add it to the curry. Always use fish with its bone, else it will break away whilst cooking.

Making the Kozhambhu

Soak the tamarid in 2 cups of warm water for 5 mins. Grind one and half Onion, Garlic, Ginger, Chilli and Coriander to a smooth paste and mix it into the Tamarind mixture. Add turmeric, Coriander powder, Red chilli powder, Curry Chilli powder and salt to the liquid and mix well. Taste for salt and spice. It should be tangy but not overly tangy.  Liquid consistency should neither be thin or thick. Now grind the tomatoes in a mixer and keep it separate.

In a deep bottomed pan or clay pan, add about cup of oil. Crackle mustard seeds and urad dhall in it and add curry leaves to it. Now add half chopped onions and saute it further. Once the onions are translucent add the tomato paste and cook further. Now add the previously prepared tamarind based liquid onto the pan. Check for salt again, you might want to compensate for the tomatoes added.

Bring the mixture to boil and let it simmer further until the gravy starts to thicken. Check for salt and spice.

Now add the fish without water and bring to boil for 5-6 mins, ensure that you don't let it boil too long as the fish would start to breakaway.

For best results, prepare the gravy the previous night and let it sit over night. Reheat and serve it with Idli, Dosa, Bread slices or with Rice.

For Vegetarians

Susbstitute fish with  boiled baby potatoes.

Cauliflower Gravy

Ingredients

Cauliflower  1 Nos (Medium)

Onions 2 nos

Tomato 2 nos

Green Chilly 2 nos

Turmeric Powder 1/4 tsp

Red Chilli Powder  1tsp

Coriander Powder 1/2 tsp

Cumin (Jeera) Powder 1/2 tsp

Garam Masala 1/2 tsp

Ginger Paste 1/2 tsp

Garlic Paste 1/2 tsp

Curd 1/2 cup 

Water 2- 3 cups

Oil 1/2 tbsp

Cumin Seeds 1/4 tsp

Salt to taste

Preparing the Cauliflower

Cut it into florets and soak it in hot water with salt for 15 -20 mins. This helps to rid them of all the dirt.

Making the Gravy

Heat oil in a pan and add the Cumin seeds to crackle. Use in jeera in moderation, otherwise they could add bitterness to the dish, which i learnt it the hardway. Now add the garam masala, ginger and garlic paste saute it. Add the green chillies slit across their length and add onions cook until the onions turn translucent. Now add the tomatoes and turmeric powder. Saute further and add red chilli powder, coriander powder and jeera powder. 

When the oil begins to separate, add the cauliflower florets and mix well so that the masala is coated well on the florets. Cook for 2 mins and add water and salt and let it cook until the florets turn tender.

Whisk the curd with little bit water, and add it to the pan.  Mix them well, until the curd is blended well and cook for another 2 mins.  Check for taste, if its too spicy or bitter add juice of half a lemon. Garnish with it fresh cut coriander. You could either make it as a dry dish or a semi gravy dish to go with Chappathi, Idly, Dosa or for rice.

Mutton Burger Grilled/Steamed

Ingredients
Mutton steak 200 gms
Chilli Powder 1/2 tsp
Coriander Powder 1/2 tsp
Garam Masala 1/2 tsp
Ginger Paste 1/2 tsp
Garlic Paste 1/2 tsp
Curd 1/2 tsp
Lemon Juice 1/2 tsp
Egg 1 nos
Breadcrumbs 1 tbsp
Onions  1 no chopped
Rock Salt  for taste

Preparation
Ensure that the mutton slab is devoid of any fat tissues, remove them. Score the mutton with a sharp knife and rub rock salt thoroughly. Mix chilli, coriander powder, garam masala, ginger-garlic paste, curd and lemon juice and massage it onto the mutton piece. Let it sit in the refrigerator overnight.
Cut the mutton into pieces and place it in a food processor along with onion and grind them.
Into this add egg and mix well, then add breadcrumbs. Make patties out of it and place it in the freezer.

Grilled Patty
Remove the patties from the freezer after an hour or two, heat a griddle and place the patty on it and cook by turning it over every one minute.

Steamed Patty
In a steamer, steam the frozen patty for about 15-20 min till its cooked thoroughly.

Ingredients for Burger
Burger Buns 2 nos (4 slices of bread)
Sliced Onion rings 7-8 nos
Tomato Slices 4 nos

Tomato ketchup 1 tsp
Mayonnaise 2 tsp
English Mustard 1 tsp
Cheese Slices 2 nos


Preparing the Burger
Toast the burger buns or the bread,  spread mayonnaise on the crown of the bun (bread slice), add tomato ketchup and mustard on top of the mayonaisse. Place two tomato slices on top of the sauces. Now place the grilled patty on the other half of the bun/or the other slice of bread, place a slice of cheese  and microwave for 10 secs. Add onion rings on top of it, one could also place the onion rings over the griddle on which the patty was cooked to soften it. Now place the crown on top of the base and serve it with some fries. Prepare the other burger with steamed patty and enjoy.

Pan Fried Mutton Steak

I have always wanted to try cooking a mutton steak on a pan, and the experiment did end in a juicy medallion of mutton.

Ingredients
Mutton steak 200 gms
Chilli Powder 1/2 tsp
Coriander Powder 1/2 tsp
Garam Masala 1/2 tsp
Ginger Paste 1/2 tsp
Garlic Paste 1/2 tsp
Curd 1/2 tsp
Lemon Juice 1/2 tsp
Garlic Cloves 2 Chopped finely
Olive oil 1 tsp
Rock Salt  for taste

Preparing the Steak
Ensure that the mutton slab is devoid of any fat tissues, remove them. Score the mutton with a sharp knife and rub rock salt throtoughly. Mix chilli, coriander powder, garam masla, ginger-garlic paste, curd and lemon juice and massage it onto the mutton piece.  Let it sit in the refrigerator for a good 30 minutes atleast.
In a thick bottomed pan heat the oil and spread it well, add the finely chopped garlic saute to infuse the garlic flavor, then add the  mutton steak. Keep turning it every minute to avoid burning the meat. I prefer the meat to be medium done, so check by poking the meat so that its giving in just a bit. Take the steak off the pan and rest it, so that the juices are all soaked in.
Deglaze the pan with water  add a bit of flour and make a sauce out of it. Cook further to reduce the sauce and add it on top of the steak.
Serve it with boiled vegetables

Quick and Easy Tomato Soup

Tomato soup is a definite no-no for me at restaurants, mainly because till date I have had tomato soup so divine only twice, one was at the restaurant in Lemon Tree - Allepey and the other one at Dine - Escape Cinemas.  Most of the places serve a ketchupy soup, or to thin and runny tomato water, and I have been to a fair share of restaurants.

This recipe is drawn from Sanjeev Kapoor’s show,the difference being the use of Maggi veg stock cubes that I have incorporated and lack of celery and bayleaf.

Ingredients (Serves 4-6)

Tomatoes (ofcourse) 4-6 nos

Onions 1 nos (medium  size or 2 small ones)

Carrot  ½  sliced

Maggi soup cube 1 nos

Bayleaf 1 no

Pepper Corns  6-8

Ground Pepper  ½ tsp

Garlic chopped 3 cloves

Water  1 ltr

Rice 2 tbsp (for thick soup)

Oil 1-2 tbsp

Salt to Taste

Making the Soup

Heat the oil on a pan and add garlic, bayleaf. Sauté,then add onions and carrots  to the pan. Now add tomatoes, pepper corns and cook further. Now add about ½ litre of water along with the maggi stock cube. Let it cook for about 10 - 15 mins, then strain it through a sieve, collect the stock and set aside. Now put the contents in the strainer into a food processor add the rest of the water to cool it and grind. Now add the contents back into the pan, add the stock, pepper powder and salt. Bring it to boil and again strain the contents through the sieve, ensure the sieve is pressed well to extract all the liquid. Again bring it to boil and serve hot with Croutons.

To thicken the soup you could add rice while cooking the vegetables or add cream just before serving the soup.

One could add more water to thin down the soup a bit.

Preparing the Croutons

Slice the bread into small pieces, heat a pan with olive oil and add the bread pieces. Keep tossing them till they turn golden brown.

Add Ons : You could also add pumpkin pieces (skinned and deseeded) while cooking to add more flavor

Murungakeerai Bassaru

Having lived in Bangalore (Bengaluru) for about 25 odd years my mom is quite familiar with the cuisine. This one comes right from there. 

Murungakeerai Basaaru

Ingredients (Serves 3-4)

Drumstick leaves  two handfuls of leaves or one large cup ( make sure to use only the leaves) rinse them in cold water to rid of dirt.

Onions  2 nos (medium sized)

Tomatoes 2  nos (chopped medium sized)

Garlic 2 nos (whole bulbs)

Coconut  1 piece (wedge of lemon size)

Asafoetida  1/4 tsp (perungayam)

Tamarind juice 1/4 cup

Mustard seeds  2 tsp

Dried whole chilly  1 no

Urad daal 2 tsp

Chilli Powder ½ tsp

Curry Chilli Powder 1 tsp

Water 2 cups

Turmeric Powder  1 pinch

Oil 3-4 tbsp

Salt to taste

Preparing Tamarind Juice

Take tamarind about the size of table tennis ball, soak in half cup of warm water with half spoon of salt for five minutes. Squeeze the pulp out and take the juice alone.

Preparing Garlic and Onion Paste                

Now burn the garlic bulbs and 1 ½ onion (without peeling) over the stove till they are roasted. Grind them with coconut with a wee bit of water to make them into a paste.

Preparing the Basaaru

Take a small pressure cooker, add oil to it and when its hot enough add the mustard seeds, dried chilli (cut into 2 pieces) and urad daal. Then add half onion chopped and the tomatoes, saute it until the onions turn translucent. Add the asafoetida powder and sauté it further. Now add the rinsed leaves and saute until the leaves are cooked. Add the chilli powder, curry chilli powder, a pinch of turmeric powder and 1tsp of salt. Cook until the raw chilli smell goes away. Then add the tamarind juice and the burnt onion, garlic paste, add a cup of water. Close the lid and put the pressure weight on, wait for one whistle and turn it off.

Serve it hot with white rice/ ragi balls and accompany with appalam.

Mush(y)room Masala

I love to cook not always but randomly just like that.  Mom had prepared Chapati for  Dinner and as accompaniment made Onion and Tomato gravy (thakkali chutney). So i planned to meddle with the same. And Voila my very own Mushyroom masala was invented. 

Ingredients

Mushrooms  10-12 big ones medium sliced

Onions 2 nos diced

Ripe tomatoes 2 nos diced

Red Chilli Powder 1 teaspoon

Curry Chilli Powder 1 teaspoon

Sugar 1/2 teaspoon

Curry Leaves

Mustard seeds

Oil (sunflower oil)2-3 tablespoon

Olive oil 2-4 tablespoon

Salt to taste

Tomato sauce (ketchup would do)

Aloo mash  ( readily available dessicated potato)  mainly to thicken the gravy

Cream or beaten Curd about 1 cup (200ml)

Tomato and Onion Gravy (Mother’s Recipe)

Heat oil in a deep pan(kadai) and fry curry leaves and mustard seeds, then add the diced onions and tomatoes and cook until the onions turn translucent. Add a pinch of turmeric, followed by  half teaspoon each of red chilli powder  and curry chilli powder. Add salt and half a cup of water, cover and simmer for 5-6 minutes. Add half tsp of sugar and cook for an additional 2-3 minutes and let it rest.

Mushroom Masala ( Yours Truly)

Heat olive oil in a pan and add the mushrooms to it, fry the mushrooms until they reduce in size. Add diced green chillis and fry. Then add half teaspoon each of red chilli and curry chilli powder, sauté until the raw chilli smell fades away, add salt to taste. Now, add the tomato and onion gravy to the pan and add about 2-3 tablespoon of tomato sauce.  Mix and simmer until the oil starts to separate, then add a cup of beaten curd. Simmer for further 2-3 minutes, taste for salt. Now add aloo mash as per your requirement to make it from a semi gravy to dry dish. Garnish with coriander leaves. Serve it hot with Chappati or Roti, could be used to make Masala Dosa or as masala in Sandwich.

Kabul - Too far from taste, just like the distance between Chennai and Kabul

Friday night returning from work, I suggested going out for dinner. However, Wifey was in no mood so decided to do a takeaway from Kabul. Kabul has moved to the new location from TTK road, to Radha Krishnan Salai, its right by the Royapettah –Mylapore flyover near the signal.

We ordered a Keema Biryani, Naan, Masala Paratha, Butter Chicken Masala and Dal Makhani.

Sorry totally forgot to click the pictures, was too hungry to focus on clicking photos.

Naan and Masala paratha were good both in terms of texture and taste. Just make sure its hot while you eat.

Butter chicken masala was nicely prepared not spicy at all with strips of shredded chicken bit on the oily side, no complaints though was a good accompaniment for the breads we had ordered.  Portion was good enough to serve three people.

Dal makhani, well any good restaurant wouldn’t get it wrong and Kabul didn’t screw it up.

Coming to the last dish of the day Gosht Dum Biryani aka Keema biryani or should i call it red rice with shredded mutton sheek kebab. This is where i feel a picture would be worth a thousand words. Don’t ever and never order the biryani, reason i say is not because it didn’t taste nice... its just not biryani. More like a greasy mutton sheek fried rice with lot of red color.  They definetly have got this one wrong and with a hefty tag of 300 bucks, total and utter disappointment.

Total bill came to 920 Rs, Biryani 300, Butter chkn masala 245, Dal 165, Naan 40 and Paratha 45.

Kabul is located on Dr.Radhakrishan Salai at the  Junction before Pizza Hut

Food 6/10 (mainly because of the pretentious biryani else 7.5/10)

Ambience NA

Service NA

Price 5/10

Would I Recommend?   Not really. if you're tired of other Punjabi restaurants then maybe,  not recommended for Biryani. I can think of numerous biryani outlets that can offer much better and cheaper alternatives.

Hotel Town Bus

I have passed through this hotel many number of times; and everytime with one thought should try this one and i did this time. Me and my mom where coming back home from Vadapalani, when i suggested we have dinner over there.

Earlier my dad had mentioned that the tiffin items on this hotel is good.  What’s most striking about this place apart from its name. They have a cut out of town bus plastered above the entrance. 

Entrance - Picked this pic from internet

Name itself “Town Bus” is a term that you would hear once your out of Chennai, very common name across Tamil Nadu and a term people can easily relate to.

This is not a fine dine restaurant and its a Hotel in its true sense, as one would expect a hotel to be.

Ambience is just how would you expect, its got clean tables and a typical small hotel decor.  We ordered a Parotta  (Malabar parotta) and Masala Dosa. You get served pretty and quick.   

Parotta

Parotta was  like in other places two small ones served with Vegetable Kuruma, Channa sort of gravy and Onion raitha.  Parotta was soft, fluffy and nicely cooked and so were the accompaniments, just right and tasty.

Masala Dosa

Masala dosa was served with Sambar, Tomato Chutney, Coriander Chutney and  Coconut Chutney, it was again good to taste. Would definitely suggest those who go there to try their chutney. 

Finally we ordered  a Coffee, which was a let down too milky and less of decoction.

I personally have a quirkiness that if i go to any of the hotels of this type that serves tiffin items need to wash it down with coffee and for a non-veg hotel like Safari (typically any mallu muslim hotel)  wash it down with tea.

The bill was 72 rs, and totally worth it. They also have North Indian, Chinese style dishes and Chat. I would prefer to stick to South Indian dishes at similar hotels.

Hotel Town Bus is located on Arcot Road on the right from Vadapalani towards Kodambakkam.  You cannot miss the huge bus above the entrance.

Food  8/10

Ambience 4/10

Service 8/10

Price 9/10

Would I Recommend?   Yes, don’t expect fine dine.

Dine @ Escape Cinemas, Chennai

My First of the many posts to come, i sincerely hope to add more to the list.

It had been quite some time since we (me and moi wife) visited Express Avenue (EA) a stone’s throw away from our home.  So, we decided to go there on a Friday evening and catch dinner at one of the many outlets over there.

First we went in for Cafe Pascucci, we were turned off by the strong odour of paint or varnish and decided to head up for the food court. That’s when my wife suggested we check out the restaurant in Escape Cinemas. 

Dine - A view from our table

I had no clue about the food they serve nor their prices, so was relieved to see the Menu card at the entrance of the restaurant. Not much of an entrance actually, its what you end up, if you miss your screen entrances. Was  greeted by nicely dressed waiter who seated us, i was expecting it to be quite noisy, it wasn’t and there was just another family seated in the restaurant.  However, at the time of show intervals, it gets a bit busy so try to get seated away from the crowd unless you plan on a putting show on for the audience. I am probably being too dramatic but guess you get the drift of it. 

One more thing worth mentioning is the fish tank called “SWIM” filled with Corals and the brightly coloured coral fishes in it, which is good but it has its sets of visitors mainly kids running around your table unattended.

Menu card is a comprehensive mix of Indian and Continental food, however, they do not have a variety of soups. It’s the Soup of the Day – a vegetarian and a Non-vegetarian. It was Tomato soup that day, and funnily enough the waiter asked us if we wanted a Chicken Tomato Soup or a Vegetarian.  This is probably the first time i have come across Chicken tomato soup at a restaurant, unless i have overlooked the menu at the hotels i have been. We went for the Veg Tomato Soup, which was one of the best tomato soups i have had in Chennai. It was creamy thick tomato soup probably with grounded lentils in it. It tasted yumm.

Tomato Soup -Veg

We had no intentions for starters, they did have a good  list of starters both veg and non veg that were reasonably priced.  Going by the smell of those that were ordered by others should have been tasty.

For the main course my wife ordered the Garden  Veg Burger and i went for the Chateaubriand Tenderloin with Horseradish Sauce.  It was good to hear from the waiter asking  “ How would you like your beef  Rare, medium or well done?”   i went the medium way.

Burger was served with fries , built with a veg pattie which is quite thin and decked with lettuce, tomato, cucumber , caramelized onions and cheese. The burger bun was also quite good, the only complain being the base of the bun was shredding into pieces even before you are halfway through with the burger. Then again, i am yet to come across a burger bun that hold well till you finish it in Chennai.

Garden Veg Burger

Chateaubriand that i ordered was perfectly done, with little bit of pinkishness as you cut through the pieces.  Three medallions of beef were served on an oddly shaped mash potato with horseradish sauce, i found the sauce nice and would have preferred a more liberal dose of it. I like more of sauce or gravy in my dishes, it was sided with a grilled baby corn, broccoli and shredded mix of vegetables. Though the portion looked small, it was quite filling and i thoroughly enjoyed it. Full points for the chef on this.

Chateaubriand with Horseradish

We did not have dessert  though they did have quite a  tempting line up on their menu, we wanted to  try it at the food court for other options  Gola , Cotton candy etc.

Totally it rang up to 475 Rs, with Soup for  75, Garden Burger for 125 and the lovely Chateaubriand for 275. No Taxes or service charges added to the bill.

Dine is located within Escape Cinemas at EA, as you enter Escape walk towards your left all the way to the end. Dine, Escape Cinemas -EA

Food  8/10

Ambience 7/10

Service 8/10

Price 8/10

Would I Recommend?   Absolutely yes, highly recommended.