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India Today - - SIMPLY CHENNAI -

Ayna, Hil­ton’s con­tem­po­rary In­dian restau­rant stays true to its iden­tity, not just with food but also its dé­cor. The re­sult is a fine bal­ance be­tween the op­u­lence of In­dian tex­tures, fab­rics and colours and the sub­dued el­e­gance of a con­tem­po­rary restau­rant. The menu of­fers tra­di­tional In­dian dishes. Start with the Vazhathandusaaru ( a healthy soup made from raw ba­nana stem, co­rian­der, onion and tomato), and Kozhikaalku­rume­lagu ( crumb fried chicken crusted with black pep­per). The Black Chicken Tikka, a sig­na­ture dish with chicken morsels mar­i­nated in squid ink, hung yo­ghurt and grilled, is a unique recipe from the chef. The Achari Jhinga ( prawn mar­i­nated in pickle spices and grilled in the tan­door), looks hot but is sur­pris­ingly bal­anced. The Ay­na­paron­thi naan, with poppy seeds goes well with the cur­ries. The must try dessert here is the Choco­late Chet­ti­nad Mélange ( choco­lates filled with spice and served with rasp­berry- and- chilli ice cream). This dessert is a sure con­ver­sa­tion starter.

Time The restau­rant is open for din­ner from Mon­day- Satur­day and lunch and din­ner on Sun­day

Where Hil­ton, 124/ 1, JN Salai, Ekkaduthan­gal Meal for two Rs 2,500 Tel 22255555

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