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The Hindu
4 days ago
- Entertainment
- 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.
The Hindu
01-05-2025
- The Hindu
Soy Soi in Chennai is back with a new menu and old favourites
In 2017, chef Te Yuan Peter Tseng and his team went on a 21-day journey across Southeast Asia, with one goal in mind. To eat. 'We went to five countries and ate only street food. By the end, we had eaten and documented around 300 dishes,' he says, fondly remembering the trip. The journey was undertaken to give the menu of his latest venture, a taste of authenticity. 'We came back and started building a solid menu. We mixed influences, took some difficult decisions and narrowed it down to 120 dishes,'. And thus, Soy Soi was born. A restaurant that looked to serve Asian street style food in an elevated dining space, Soy Soi bridged a gap in the culinary landscape, and introduced the city to many new and interesting dishes and cuisines. In March 2025, they closed doors, took a break and spent almost two months to change things up. 'We have added some dishes that we only see in fine dining restaurants and incorporated different flavours and textures to make something innovative,' says brand chef Rajat Gurung, as he serves an amuse-bouche - a Persian cucumber roll, stuffed with tofu, asparagus and carrot, plated in a pool of sesame sauce and chilli oil. It is a good mix of flavours and textures that prepares us for an exciting meal. The first course is the avocado carpaccio. The smoky, buttery slices of avocado are served in ginger ponzu, chilli oil and topped with a pineapple salsa, jalapeño relish, herb oil, and rice crispies. The contrast of textures and flavours works perfectly. The meat alternative to this is the tuna tataki, which is served in a soy onion dressing and Japanese karashi mustard with chilli oil, and topped with jalapeños and herb oil. The mushroom gyozas with a crispy skirt might seem like something we have seen before, but there is a new addition to the dipping sauces. Along with the classic chilli crisp and scallion oil, a bright, and pungent karashi honey mustard, is served. This combination, while not conventional, brings out the umami notes of the mixed mushrooms in the gyoza. It pairs well with the ginger and kaffir lime mocktail, Soft Thai Fashion. The star of the meal is the grilled eggplant miso served with a roasted sesame dressing and the recurring karashi mustard. It is grilled to perfection, melts in your mouth and coats your tongue in a nutty, savoury dressing. The crispy avocado sushi crusted with tanuki (tempura flakes) and stuffed with jalapeño, leaves no room for innovation. The flavours are familiar. We also try the Malaysian Karipap, which is a curry puff filled with curried vegetables and served with a Malay potato curry. It is aromatic, but heavy on the palette. The lamb dengaku is a special addition to the menu. 'This is not traditionally made with lamb, but we are a lamb loving city, so I have customised it to go with this sauce. The lamb is tenderised with raw papaya and marinated in herbs, to make it flavourful,' says chef Rajat. For the main course, the spicy Vietnamese pho with thinly sliced meat or vegetables and a flavourful broth is a wholesome option. The Malaysian curry in both vegetarian and non-vegetarian options is served with fresh jasmine rice. End the meal with the signature fluffy Japanese cheesecake served with yuzu sauce, coconut crumble and macerated plum. Even ahead of the formal re-opening of the restaurant, every table is occupied, and baskets of dimsums, and bowls of ramen and pho are flying in and out of the kitchen. Some finishing touches remain. The walls are bare, there is an underlying smell of fresh paint in the air, but the aroma of chillies and the memories are clinging to the walls. Paying no heed to the unfinished parts, Chennai embraces Soy Soi like an old friend. Soy Soi is at 2/10, Gandhi Mandapam Rd, Chitra Nagar, Kotturpuram. A meal for two costs ₹2,400. For reservations, call 7397774857.
