While most travellers tuck in the comfort of enjoying piping hot, idlis (steamed rice dumplings) and dosa (Rice crêpes accompanied with a potato vegetable tossed in green chillies, onions, chillies and ginger) on their visit to Tamil Nadu, Mr. Raj Mishra, encouraged me to try something different. On walking in Kailash Parbat (Kottupuram, Chennai), I discovered how the regular ‘Chaats’ (Crispy, Savoury snacks) have evolved to appeal to the global palate.
‘Chaats’ as we all know, are famous in numerous locales across the length and breath of the country. The dishes in this variation are gradually assuming a more global presence. The savoury food originated in the by lanes of Uttar Pradesh, and quickly assumed prominence owing to its tangy flavour that tickles one’s taste buds.
I started with the Paani Poori (Crispy Water balls), and built my appetite by downing some warm tomato soup (accompanied with toasties). I also savoured the (Chinese soup ), topped off with fried rice noodles).
For the main course I ordered the delectable Bombay Pav Bhaji (A mixed vegetable sautéed in onions and butter, complete with special spices, and served with bread) that was topped off with a liberal smattering of cottage cheese. I certainly enjoyed this one! The host also filled me on a sumptuous round of Potato wedges topped off with Peri peri, Fried Rice, Pani Poori , Paneer chilly (Cottage cheese prepared in Chinese sauces and capsicum), and an assortment of pan prepared pizzas. The list just didn’t seem to end here! I later found myself tucking in some ‘Dum Aloo ( baby potatoes prepared in a tomato and onion gravy) with Tandoori Roti (Traditional Indian Flat bread cooked in a kiln) and Raita (A yougurt and spice preparation), Dum biryani (Masala rice artfully cooked with a dash of saffron and other spices), and Shikanji (The Indian version of lemonade). I finished off with the lip smacking dollops of Kulfi (an ice cream made out of milk reduction and flavoured with safforon and dry fruits), Rabri (A reduced milk preparation withut it being frozen but served chilled), Gulab Jamun (A traditional Indian sweet) and Home made chocolate ice cream.
Kailash Parbat has retained the regular favourites like Pav Bhaji, Chole Bhature, Ragda Pattie, Aloo tikki and more on its menu. The list of Chaat is complete and delicious all the same. What is interesting is the chain now serves the traditional Punjabi fare, and includes some international cuisines too. The global plates are accorded to suit the Indian taste buds. The idea is to deliver food experiences from around the world, while sitting in cosy of ones own home. They have also added fondue, pastas, and sizzlers and an interesting line up of mocktails on the menu, my favourite being the fresh watermelon
Kailash Parbat in Chennai has witnessed an evolution of a very different sort. The ambiance has assumed a more clean and urban look. The décor is chic and modern. The hues are warm and inviting, and telling of typical Indian flavours. The walls are interestingly completed with racks comprising of kitchenware used in yester year Indian households. Interesting Graffiti testimonials on ‘chaat’, completed in calligraphy, add to the humour on the walls. Other figurines are defining of the chains global presence.
As I key off I would like to add, do consider going to Kailash Parbat if you want to break away from the mundane food routine while in Chennai.