Taste Of Chennai – Courtyard by Marriott
‘Taste of Madras’ in Paprika Café, Courtyard by Marriott.
When we dine in a classy place and whilst coming across some street foods and their continental fusions, we tend to look out for the ethnicity of such foods. Such food patrons musing brought Chef Jacob Justin, Head Chef Courtyard by Marriott to launch the event – ‘Taste of Chennai’. So, they serve handpicked dish recipes starting with Sowcarpet, Triplicane & Marina Beach, Pondy Bazaar and Mylapore.
It’s in the vicinity of Teynampet area on Anna salai. Parking is within the Hotel premises, so not an issue at all.
Paprika café is next to the ground floor lobby. Has a classy oriental décor with bamboo stems in the wall furnishings. For this event, they had brought in the street food ambiance. Around 4-5 live kitchen were operated on pushkarts. Best part is Chef explaining you the preparations and ingredients used for every dish.
Started with the Sowcarpet chaat – Vadapaav, Pav bhaaji, Aloo tikki, Papdi chaat, Pani puri, etc which you can customise according to your taste. The papdi chaat was tasty with fresh yogurt. The vada paav, pav bhaji had crispy and thick bottom because they were left in tawa for too long. Aloo tiki was more or less close to what we have from Kakada. Also, hot jalebis, Doklas, Khandvis were served. The Khandvi tasted pretty good among the lot.
Then to the Marina special – Anchovy fry, Squid fry. Though I am not a seafood person, I liked the richness of the squid fry though for my friend the ‘anchovy lacked the Marina magic’. We then had the paruppu vada and Valakka bajji. Paruppu vada was crispy with lentil content appealing the batter.
Triplicane specialities – Kal Dosa with mutton sukka and chicken korma. The sourdough pancake was soft and aided the sukka which had small onions and garlic. The sukka was deep fried and a bit burnt giving an overwhelming parchy meat gravy.
Mylapore & Tnagar pondy bazaar – Kuzhipanniyaram from Rayar’s,Maami’s,Karpagambal’s are iconic and its tedious to duplicate the recipe. The panniyaram was soft in the core and crispy outside served with coconut, tomato and mint chutney. The idly vadakari were served hot but the vadacurry had a salty edge. Finally ended with biryanis – Chicken and Veg along with raita and baingan ka salaan. The chicken biryani was served in copper vessel with a burner which added to the ethnic factor. Al though taste wise, It was admissible for people who like their dish not extravagantly spiced.
Dessert and Drinks – Owing to the Sowcarpet lassi, they had three drinks – Rosemilk, Salt lassi and sweet lassi. The salt lassi tasted like Hajmola and a definite digestive aid. Desserts like Jamun cake, Malai mousse, red velvet gateau strudel, rasagulla were good for a gastronomic finish.