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| The New
Paper : |
| Chettinad specials
AT first sight, it's difficult to set this one
apart from the rest of the Indian restaurants
dotting Race Course Road. Dated
23 July
2005 |
AT first sight, it's difficult to set
this one apart from the rest of the Indian
restaurants
dotting Race Course Road.
|
| It even serves fish head curry, a
common denominator which seems to bind many of
the Indian restaurants there. |
| But Anjappar, which opened on 1 Jul,
has steered clear from such cliches, the fish
head notwithstanding. |
It is a speciality 88-seater
restaurant, serving what is called Chettinad
food. Chettinad is
a region about 500km
south of Chennai, the capital of the southern
Indian state of Tamil Nadu |
| The food is nicely spicy, not
something that will play havoc with your
digestive system. |
|
And the five chefs imported from Karaikudi,
one of the towns in Chettinad, do not rely on
readymade ingredients for their curries.
Instead, they grind and mix them themselves
everyday giving the dishes a certain freshness.
The great taste comes from there. |
| There is a wide range on offer,
including about 12 different varieties of
thosais, Indian breads, and of course the
briyanis. |
| Chettinad cuisine has dishes unique to
itself. Like the Chettinad Koli Rasam (chicken
soup, $3). Fine chicken pieces cooked in stock
and reduced with pepper corns, tomato and garlic
paste. |
| The aroma and the broth blend so well
with the meat which made it a wonderful starter.
|
Better still was the Special Anjappar
Chicken dry ($5.50). Tender pieces of chicken
marinated in chef's handmade masala and
cashews and roasted to taste. |
I moved on to another speciality,
Chettinad Chicken Curry ($5). It was a good
couple of steps ahead of the dry one, especially
the gravy, thick and rich, the quality of the
preparation just coming through. |
| I chose to eat this with kal dosa
(thosai), not the usual thin, papery ones. It is
round and thick and so soft that it just melted
in the mouth. |
Another dry dish, mutton sukka varuval
(fresh tender cuts of lamb marinated in crushed
pepper corns and fried with chopped onion, $6),
was up there. However, given a choice,
the
chicken curry may well get the nod. |
| A Chinese touch to the menu came in
the form of gobi manchurian (cauliflower and
garlic cooked in soya and chilli sauces and
chilli paste). |
Paal paniyaram (deep fried rice flour
with flavoured sweetened milk, $2.50) was a
sweet
way to round off the meal. |
It's worth a second visit or even a
third. If you feel the spice may bother you, the
chefs
can tone it down just that bit. But
you won't need it. |
| |
 |
| |
| Chettinad
specials AT first sight, it's difficult
to set this one apart from the rest of the
Indian restaurants dotting Race Course Road.
Dated
24 July
2005 |
| It even serves fish head curry, a
common denominator which seems to bind many of
the Indian restaurants there. |
| But Anjappar, which opened on 1 Jul,
has steered clear from such cliches, the fish
head notwithstanding. |
It is a speciality 88-seater
restaurant, serving what is called Chettinad
food. Chettinad is
a region about 500km
south of Chennai, the capital of the southern
Indian state of Tamil Nadu. |
|
The food is nicely spicy, not something that
will play havoc with your digestive
system. |
|
And the five chefs imported from Karaikudi,
one of the towns in Chettinad, do not rely
on readymade ingredients for their curries.
Instead, they grind and mix them themselves
everyday giving the dishes a certain freshness.
The great taste comes from there. |
|
There is a wide range on offer, including
about 12 different varieties of thosais, Indian
breads, and of course the
briyanis. |
| Chettinad cuisine has dishes unique to
itself. Like the Chettinad Koli Rasam (chicken
soup, $3). Fine chicken pieces cooked in stock
and reduced with pepper corns, tomato and garlic
paste. |
| The aroma and the broth blend so well
with the meat which made it a wonderful
starter. |
|
Better still was the Special Anjappar Chicken
dry ($5.50). Tender pieces of chicken marinated
in chef's handmade masala and cashews and
roasted to taste. |
|
I moved on to another speciality, Chettinad
Chicken Curry ($5). It was a good couple of
steps ahead of the dry one, especially the
gravy, thick and rich, the quality of the
preparation just coming through. |
| |
|
| |
 |
Chinese Paper Article :- Dated
02-04-2006
<---Click here
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| MELTS
IN THE MOUTH |
| I chose to eat this with kal dosa
(thosai), not the usual thin, papery ones. It is
round and thick and so soft that it just melted
in the mouth. |
|
Another dry dish, mutton sukka varuval (fresh
tender cuts of lamb marinated in crushed pepper
corns and fried with chopped onion, $6), was up
there. However, given a choice,
the chicken
curry may well get the nod. |
|
A Chinese touch to the menu came in the form
of gobi manchurian (cauliflower and garlic
cooked in soya and chilli sauces and chilli
paste). |
Paal paniyaram (deep fried rice flour
with flavoured sweetened milk, $2.50) was a
sweet
way to round off the meal. It's worth
a second visit or even a third. If you feel the
spice
may bother you, the chefs can tone it
down just that bit. But you won't need
it. |
|
| |
|
| |
Anjappar
(Authentic Chettinad Restaurant)
#76,78 Race
Course Road (S) 218576
Tel:
6296 5545
11:30 am to 10.30 pm; seven days a
week |
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