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It has been three years since Trivesh Marlecha, alongside together with his spouse Ambika Chowgule, introduced the Pune-based restaurant chain Sante Spa Delicacies to Rutland Gate Highway, Chennai. Now the couple has launched one other outlet in Besant Nagar that boasts a brand new view and a brand new menu. The 2-floored restaurant is a stone’s throw from the seaside and the rooftop guarantees a view of the bustling shore line. Nonetheless, the core philosophy stays — that of vegetarian delights with a conscientious bent for wellness. A chat with advisor chef Shailendra Kekade who was visiting from Pune confirmed that our tasting session can be replete with adventurous flavours like a relaxing refreshing tabbouleh tomato soup and distinctive recipes like their signature Chlorophyll dim sums in a puddle of Thai curry-like dip.
“I believe cuisines are out of date,” says the favored chef who has greater than three many years of expertise and believes that at this time the main target is on elements quite than regional identification. “We imagine in supplying you with cleaner and more healthy choices — with out compromising on style,” guarantees the chef. Nonetheless, after we dug into the Roasted Fennel & ‘Maghai Paan’ Salad, we had been launched to greater than a mix of flavours that defies a delicacies identification — it’s an thrilling culinary journey. Encapsulating Shailendra’s ethos superbly, we famous hints of Mediterranean salad freshness flirting with notes of roasted indigenous coriander seeds and the audacious boldness of a rose petal French dressing.
Even because the palate sings with the thrilling new flavours — the inventive plating is value writing dwelling about. Exuding a vibrant world gourmand contact, the aesthetic expertise features a play of colors, textures and shapes. The gazpacho talked about earlier had a frosty ruby-red island of pomegranate sorbet in the midst of the bowl and was good for the balmy climate. These trying to go vegan should attempt the pizzas right here which have bases like ragi, almond flour and cauliflower. We loved the wood-fired activated charcoal primarily based Casablanca Vegano which was backyard contemporary with muhammara, hommus and tabbouleh and a scatter of pomegranate beads.
The foie gras of untamed mushrooms is addictive with silky texture and refined flavour and we’re not shocked that it’s from the chef ’s private picks. One other dish that inadvertently is a draw for non vegetarians is their Truffles Tagliatelle ‘Bolognese’. The hearty sauce coats the pasta completely and presents a stability of spice and tang with a texture that’s delightfully akin to the unique bolognese. With the scent of the salty sea within the air, we determine to skip the line-up of unique ‘guilt-free’ desserts and as an alternative go for a darkish chocolate milk shake to linger on the rooftop for a bit longer. Topped with whipped cream, the thick, velvety drink is almond milk primarily based (you possibly can choose oat or coconut milk too) and works as a wealthy dessert and an evening cap of kinds.
Meal for 2 at about INR 1,500++
— Sabrina Rajan
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