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Food Guide And Bars In Chennai

Thursday 19 February 2015 / ,

Last year I had the privilege to do a small stop over at Chennai whilst I was in Vaikundam. When in Chennai, there is nothing like digging in local cuisines, and eat your heart's out. Since we were visiting for a few days with a group of friends, (from Punjabi cluster), there would have been no way if there was no swarming involved around the clubs, nightlife and the bars in Chennai.
After  spending a whole week in serendipity and in the lap of nature, we wanted to taste the city life and get wanted the heck out of someone spinning some nice music for us, before we all headed hometown.

 Since it was a midweek visit and all of us wanted to check out on the Lounge Bars in Chennai, and indulge in endless Appams in generous offerings.
One of the most lip smacking roadside delicacies in Chennai are the Parottas(The Tamil version of Punjabi Parantha,the upgrade of Mexican Tortillas,a fatter version of Lebanese Lavash, the humble brother of European roulade,a thinner but layered version of italian focaccia,Naan of Iran, Bing of China,Bolani of Afgan and phew… ) that can be found in any roadside food shop.
One needs to be vigilant for the chilli factor as a harmless Chilli n Egg Parotta can make you learn the Newton’s third law in the morning, i.e. every action has an equal and opposite reaction The most famous of all is the Kothu Parotta literally meaning minced veg/meat parotta ,made with egg and meat served with  a spicy sauce called salna and onion raita.
Among the non-vegetarians, chettinad Pepper Chicken is very popular and is one of the best cuisines of the city. But what is most surprising to know is that the South Indian art of culinary is a blend of all six different tastes including sweet, salt, sour, bitter, pungent and astringent. Besides this, the traditional meal is served on the fresh banana leaf as it is believed from the ancient time that it removes toxins from the food and also because of a sacred belief linked with it. Most of the restaurants too, put banana leaf on the plate before serving the food.

Another snack that you can grab off of the streets of Chennai is the string hoppers or Idiyappam. It is made from rice flour that’s pressed into noodles and steamed. It goes well with spicy curries or coconut chutney. Crispy vadas made from dal, lentils and gram flour is hugely popular in all of Chennai. An all day snack, you can tuck into them at any roadside stall or railway station. The most common type is the doughnut shaped vada. They taste best when freshly fried to a crisp and usually served with a variety of dips ranging from sambar to chutney to curd.
Throwback to Missing Flavours of South India  and some food we gorged on whilst in Chennai 
The Endless supplies of Appam and Stew