Fine living restaurant
The problem with middle age nostalgia, especially when it comes to food, is that all great taste memories, when put to the test of time, fall woefully by the wayside. For all the favourite restaurants that used to feed childhood delight either shut shop or are way past their prime. However, step into the 26-year-old The Great Kabab Factory, tucked away in one corner of the Radisson Blu Plaza, and the best foodie moments come flooding back, proving that hindsight can be perfect sight. Celebrating a smorgasboard of North Indian and Mughlai cuisine, with a specialisation in kebabs with a new one getting enlisted almost every day! It could be litchi one day (when in season) and broccoli malai the next.
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
The Hindu
3 days ago
- The Hindu
Good news for Chennai's vegetarians: This new cafe has inventive global cuisine options
In a city that loves its meat, from mutton biryani to fiery beef fry, the phrase 'vegetarian café' rarely sparks excitement. It often comes with quinoa bowls, the scent of lemongrass, paneer in everything, and a menu that leaves no room for imagination. Beyond The Cup, in Kilpauk, is rewriting that script. Located in the heart of a predominantly North Indian neighbourhood, this new café does not posture or overcompensate. It simply offers confident, inventive food that happens to be vegetarian (and Jain!). Started by two friends Ashish Narang and Ritesh Jain, with the help of culinary consultant Mathangi Kumar, the menu spans global influences 'Our journey started when Ashish and I decided to start a small kiosk, Italia On The Go, that stays open till late in Kilpauk. Being an area dominated by Marwaris, Gujaratis and North Indians, we knew vegetarian would sell more, and they would want Jain options as well,' says Ritesh. Since Italia On The Go is located outside the new cafe, the menu at Beyond The Cup is void of anything Italian. Instead, it is filled with options that are innovative, and you taste it in the Japanese togarashi-dusted edamame served still in the pod with crisp garlic bits. It looks unassuming, but before you know it, you are reaching for another pod, and then another. We start off with an iced matcha latte that is lightly sweetened and grassy, exactly as it should be. 'For coffee, we are working with Chennai-based roastery Vithai. Their coffee is sourced from estates in the southern states, mainly Tamil Nadu. We specifically don't do Robusta coffee because of the high acidity content, and work with only Arabica,' says Mathangi. The classic cold brew is smooth and aromatic, and pairs well with the spicy corn tempura. The small plates are where the café's creativity comes through. The million layered chaat brings the soul of a crisp street style aloo tikki chaat, to the viral layered confit potatoes, and it works just as expected. The dal pakwan hummus is a creamy hummus topped with a trio of green, sweet and spicy chutneys and served with a traditional pakwan that comes straight from Ashish's Sindhi home. The Singaporean cereal paneer is a buttery, crisp yet soft paneer, tossed in oats, red chilli, and curry leaves. On a lighter, fresher note, the Vietnamese rice rolls are served with a cilantro sauce and nouc cham, a Vietnamese dipping sauce made with soy sauce and chilli. The burrata arugula salad with cherry tomatoes and blueberry vinaigrette would have been great with some flaky sea salt, and some sourdough toast on the side. From the large plates, we try the chilli soy noodles which are saucy and tossed with bok choy and water chestnuts. The spicy paneer kathi roll has a curry leaf kick that reminds you of the paneer from legendary Andhra cuisine chain, Nagarjuna. What is especially refreshing about Beyond The Cup is how its limitations are treated as creative fuel. 'For Jain options, since we couldn't use anything that grows under ground, we used a lot of spring onion greens to add that onion flavour,' says Mathangi. The result is a menu that surprises more than it plays safe. The lack of a dedicated dessert menu does not feel like an oversight. The date butter crostini, and maybe a Spanish latte will suffice. On your way out, you might be tempted to leave with a jar of their house-made, small-batch vegan kimchi, or the locally sourced chilli-oils and hot sauces. Beyond The Cup is located at Harleys Road, Davidpuram, Kilpauk. A meal for two costs ₹1,200. For reservations, call 8122317575
The Hindu
4 days ago
- The Hindu
The New Punjab Club in Anna Nagar offers classic Punjabi cuisine in an elevated space
There is always debate about which club is the best in the country, but each offers its own charm, legacy, and an air of exclusivity. The appeal is undeniable, and many would like a bite of that club sandwich. However, entry often comes with a hefty fee and an even longer waiting list. But every now and then, an alternative comes along that feels as special. The New Punjab Club in Anna Nagar East evokes the mood of an exclusive dining room, but invites you in with the warmth and generosity of Punjabi hospitality. Emerald green and gold accents run through the space, while cane-and-fabric lamps cast a soft, amber glow that adds to the restaurant's cosy atmosphere. The scent of candles placed on each table mingles with the aroma of spices drifting in from the kitchen, offering an early preview of the meal to come. Private, pod-like dining spaces are arched and adorned with Persian rug-style patchwork wallpaper and mirrors, offering a secluded setting for a romantic meal. 'The outdoor dining space will also be open and ready for operation shortly,' says area manager Bhupender Singh, as we walk through the area overlooking the Anna Nagar East Metro station. 'We have curated the menu in such a way that you will find familiar names, but they are plated in a unique, elevated way,' says chef Te Yuan Peter Tseng, culinary director at Pricol Gourmet. 'We have kept it as authentic and close to the original as possible in the main menu, but the drinks have a tropical touch as an ode to Chennai,' he adds, serving the tamatar dhaniya shorba— a light, brothy tomato and coriander soup. The murg badami shorba offers a heavier, creamier alternative for meat eaters. The restaurant features a live chaat counter where diners can watch dishes being assembled and plated. 'Chennai is very fond of chaat, so we have brought that in, though there are a few elements guests may not be familiar with,' says the chef. The aloo tokri chaat lives up to the hype: a crisp potato basket filled with lotus stem tikkis, finished with chutneys, pomegranate seeds, and lightly sweetened curd. 'We also serve an assorted plate of paani puri with six different paani options,' he adds. The starters section leans into comfort and familiarity, with dishes such as makhan malai tikka, bharwan paneer tikka, and tandoori tiger prawns. Each arrives perfectly charred and delicately spiced. A glass of Ganne ka Zing, a sugarcane-based mocktail with a hint of citrus and ginger, offers a bright counterpoint. The sesame-crusted malai broccoli, however is underseasoned and slightly overcooked. Regardless of how inventive the menu may be, every North Indian or Punjabi restaurant is ultimately measured by its dal makhni. 'We know how important it is, so we cook it the traditional way for 12 to 14 hours,' says the chef. The result is a rich, nutty dal that draws out depth and creaminess without relying heavily on added cream. It is comforting, familiar, and pairs beautifully with the extra-crisp garlic naan and a gently spiced paneer pasanda. The mutton rogan josh, a slow-cooked Kashmiri-style lamb curry, is intensely aromatic, with tender meat that yields effortlessly to the touch. Its richness is tempered by a carefully layered blend of warm spices, making it ideal to savour with tandoori or missi rotis. It also complements the fragrant dum biryani, served in a clay pot that, once opened, releases an unmistakable saffron-laced aroma which is heady, inviting, and deeply comforting. True to Punjabi tradition, the final course leans into richness, comfort, and nostalgia—with a few refined touches. A ras malai-inspired tres leches arrives delicately spiced with cardamom and dried rose, its soft sponge soaked in lightly sweetened milk and topped with whipped cream and a generous helping of nuts. The food is well executed, but in a city that abounds with Punjabi fare, offering authentic dal and parathas at competitive prices, The New Punjab Club's greatest challenge will be to create meals and experiences that make it distinctive. Pricol, at the moment, has a host of city restaurants covering a gamut of cuisines, including Soi Soy, Savya Rasya and the chameleon-like Dou, which has changed names and personalities multiple times in the last couple of years alone. Given that New Punjab club has played safe with the menu, pivoting on conventional pan-Punjabi favourites, it is important that the kitchen focuses on consistency to draw and retain diners. The New Punjab club may not be the kind of club that inspires long and fervent waiting lists, but it can be one that keeps diners coming back to, for comfort, familiarity and dal makhni. The New Punjab Club is located at C Block 6th St, A Block, Annanagar East. A meal for two costs ₹1,800. For reservations call 9500947295.
NDTV
4 days ago
- NDTV
"Superb": Internet Reacts To Artist's Hyper-Realistic Wax Matar Paneer Candle
Candles that look like real food? Yes, it's a thing - and the internet can't get enough of it. While quirky food-themed keychains and fridge magnets have been around for years, these hyper-realistic candles are stealing the show. Recently, an artist from Jhansi has gone viral for her incredibly lifelike wax creations that closely resemble popular Indian dishes. Among her many eye-catching designs, one that has captured everyone's attention is a matar paneer candle. In a viral video, the artist shares that she is currently working on a 15-day, 15 street food candle challenge. For Day 9, she chose to recreate the beloved North Indian classic, matar paneer. The video shows what looks like a typical serving of rice, green peas and paneer gravy placed inside an aluminum container. But nothing is edible. Every element - from the paneer cubes and peas to the rice grains and curry - is carefully crafted using wax. She begins by pouring melted wax into the container, adds the food-shaped wax elements, and then finishes by pouring the curry-like wax and placing the candle wicks. The result is a stunning candle that looks just like a hearty plate of matar paneer. Watch the full video below: View this post on Instagram A post shared by Glow (@ The internet didn't waste any time reacting to the post. "For a second, we didn't even realise it wasn't real. Beautifully made," wrote one impressed user. "Kya yeh relatives ko khane de sakte hain? (Can this be served to relatives?)" joked another. "Hats off to you. Maine magnet dekhe the, but candle pehli baar dekha. (I've seen food magnets, but this is the first time I'm seeing a food candle). "Superb art," praised one person. "Delicious. Great work," chimed in another. "True meaning of candlelight dinner," read a hilariously fitting comment. "Ek plate biryani candle bana do. (Make a plate of biryani candle)," requested someone playfully. So far, the video has garnered over 1.2 million views.
