Everyone’s an undercover gourmet!

With artisanal pickle brands, specialised culinary tours, molecular gastronomy and innovative chefs from global schools trained to perfection in plant-based cuisine, Chennai’s food scene has never been more alive.

Gone are the days when eating out was all about traditional dishes served up in a different milieu. The conventional is important now only as a springboard. Apart from novelty, the health factor is an important concern. Innovation is the name of the game.

Even the humble pal khova has a new twist, says Chiranjeevi, who is into bulk manufacturing of the sweet. “We are constantly innovating and searching for highest quality ingredients. We keep the sweetness to the optimal level so that people can use the pal khova as a base to invent  more desserts.”

Radio Room, one of Chennai’s top nightspots, serves up a drink that has Milo with Single Malt and it’s become a crave-fix for partygoers. Mohamed Jaffer Al Sadiq, the man behind this venue, says, “Chennai’s palate has moved beyond just being a spice-loving one. People are now particular about global ingredients, texture of food and what bearing it has on their fatigue levels. Partygoers aren’t about greasy food with alcohol anymore. They want filling options but without the bloat.” He adds, “We come up with novel recipes that rely more on fresh ingredients than ones that come out of a packet.”

Sinbad, the food and beverage lead at Garrison, a hit for its pub food, says, “Chennai night scene foodies like traditional options with improvisations. We do kheema-stuffed podi idlis and herbed broccoli bites; and our herb crusted prawns with curry leaf is a fast mover.”

Sadiq adds, “Innovations with food involves prohibitively expensive appliances and complex temperature calculations. Our chefs are all trained to work with all diet formats. Clients often want a recipe altered to suit their diet, and it’s our responsibility to maintain taste. So, high quality chefs, constant culinary monitoring and quality ingredients are non-negotiable.”

It's not just the established restaurants that are changing their flavour profiles. The city’s beaches, always popular places to chill out and gorge on some street food, are now not limited to venders hawking fried peanuts, oily fried fish, corn-on-the-cob, candy floss, ice candies in startling colours, and of course the ubiquitous sundal. They are dotted with specialty cuisine trucks and kiosks. Chennai beaches are turning into foodie paradises that offer everything from the very popular Spring Potato to shredded butter chicken hot dogs, and even lip-smacking dessert fondues and jackfruit-flavoured ice-creams.

Deepa Palaniappan, an aficionado of gourmet food besides being a design specialist, says, “Chennai definitely has a sweet tooth. But everyone is also constantly chasing fitness goals. I’ve found ways to serve healthy desserts by simply baking a pear with some goat cheese and walnuts, or working with dark cocoa, dates and oatmeal flour.”

Chef Vijaykumar Manikandan, who is famous for his fusion concepts, says, we need to innovate to satisfy the global palate of the Chennai foodie. “Parfait with rosemary and almond sugar bark[sp1] is something that is a hit. Also, our chocolate and condensed milk kunafa is a new item that Chennai is loving. We do Pongal-arancini balls and bite-sized spicy omelettes too.”

Radhika Shastry of Cafe Diem Coonoor, known for its statement menu, shares, “We work on new recipes for the cafe that are sound in three departments: health, taste and presentation. Our latest millet menu includes some amazing salads and even desserts made from millets.”

Cafe Diem’s Millet Menu that’s trending

-Millet salad using foxtail millets, nuts, greens and amazing dressings.

-Millet crust savoury tarts with your favourite fillings - caramelised onions and cheese, spinach or mushrooms.

-Pizzas with a gluten free millet base with some rare combinations of toppings and of course the usual classics.

-A homemade pasta using mixed millet flour (pearl and finger millets) tossed in olive oil and herbs with homemade sun-dried tomatoes, capers olives.

-A divine chocolate cake made with pearl millets, almond flour and Callebaut chocolate.