An array of delectables unfold out on the desk
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Chef Jaishanker is set to revive your grandmother’s recipes. At newly launched Sangamithirai, set within the plush Feathers Resort, Manapakkam, his menu is impressed by his travels to distant villages in Madurai, Pollachi, Karaikudi and different areas in Tamil Nadu.
Entrance to the restaurant
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“We have now forgotten our grandmother’s recipes,” he says. Therefore, his menu, like a stroll down reminiscence lane, options childhood favourites like nenjelumbu rasam, karandi omelette, banana leaf halwa, and extra.
Common supervisor S Sriram says that the components used to organize meals have been sourced from farmers operating free farms the place farmers cater on to patrons. The ghee used right here is constructed from the milk of countryside cows. Utensils within the kitchen are largely made from brass and a few dishes are cooked on the charcoal fireplace to intensify style. All masalas are hand pounded on a handbook grinder by dwelling prepare dinner Uma Devi who has 45 years of expertise cooking rustic genuine Tamil meals.
The interiors of the restaurant are embellished with heritage silk Kancheepuram sarees framed into wall hangings. GI-tagged Thanjavur dolls sit on every desk and patrons are handled with a plate of complementary pappadums that include coconut, ginger onion and tomato primarily based dips respectively.
Thanjavur dolls sit on every desk
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We begin exploring the menu with a bowl of nenjelumbu rasam or mutton ribs soup. The easy preparation is mild, peppery, and perfect even for summers. A shot of omum water or rose water soda acts as a fragile palate cleanser. As you eat, attempt your hand on the pallankuzhi board, laid out for patrons to study and play the standard Tamil board recreation.
Rasa podi nethili veruval or shallow fried anchovies
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Subsequent, we tried the rasa podi nethili veruval or shallow fried anchovies, zingy with lemon. To distinction the anchovies, we ordered the famed lamb ghee roast. Nevertheless, though the molten gravy was imbued with flavours – they spices didn’t percolate into the meat, which was quite robust.
Strive the black rooster or kadaknath rooster sourced from Madurai. This comparatively uncommon rooster tastes nearly like mutton, and has a brownish black hue like lamb meat. Whereas the preparation was flavourful, the meat was not tender.
Though dishes on the menu are available in small portion sizes ample for one individual. The oddball on the menu — a peppery mutton biriyani is a beneficiant serve.
Vellattu Biriyani or mutton biriyani
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As we end the final morsels of biriyani, we attempt the paal kozhu kattai for dessert. Made out of coconut milk, the weak gravy was delicate but soothing after a heavy meal.
The associated fee for 2 with alcoholic drinks is ₹3500. Sangamithirai is situated at 4, 129, Mount Poonamallee Rd, Manapakkam, Chennai. For reservations name 044 6677 6969.