This vertical dining destination in Chennai is celebrating its fourth anniversary and the best gift they are offering the Chennai foodies is a new menu. Inspired by various kitchens across the world, they have brought in a lot of new dishes to the table this time.
Chicken kebab
“Since we are celebrating our fourth year anniversary, we thought this is the right time to introduce a specially-curated menu for our customers. We already have an Italian section. And now we have introduced Asian and Indian cuisine,” says executive Chef Teuku Syafrulsyah.
We got to sample a few dishes on their menu from all the three kitchens and we were in for a surprise for its uniqueness. We began with their appetisers — Singapore slaw salad, tandoori tarbooza and Nonya chicken. The first one was a mixture of crispy vermicelli, pickle ginger, taro and apricot dressing and was made right in front of us. The tandoori tarbooza is a charcoal cooked watermelon with hung yogurt and chilli marinade. And easily, it was our favourite dish on the menu. “We decided to give a spicy twist to our humble watermelon and that’s how this dish was born! But the tricky part is to cook it without losing the water content and keep the dish juicy and we think we have mastered it,” says chef Teuku with a smile.
For the main course, we were served ossobuco di agnello alla Milanese — a lamb dish served with saffron risotto. One must-try among the main courses is Branzino in crosta di sale e erbe. It’s a roasted sea bass in sea salt and herbs served with parsley baby potatoes and wilted spinach.
Tandoori Tarbooza
The team at The Flying Elephant welcomed the lifting of the liquor ban introducing ‘Garden to Glass’ drinks where your favourite drinks are made with herbal twist from their gardens!
