This hotel in Chennai is popularising the concept of street food from across the Southern parts of the country

This new menu at Kari Theory is a must-try for all
Burma Nagar Kaadai Mutta Masala
Burma Nagar Kaadai Mutta Masala

In the opinion of many, if there is something that is as comforting as home food, it is street food. Thought by many to be junk food or fast food, our own Indian street food sees a huge interplay of spices and key ingredients, some things that are not seen anywhere else in the world. When Kari Theory, a modern gastro pub brainchild of Vikram Cotah was started at the Radisson Blu to reflect on streetfoodss of the South, its mantle was handed to Chef Kishore, the Executive Chef there. He and his team traversed the Southern parts of the country to come up with this marvel of a menu that celebrates taste across the states.

There is a lovely wine pairing and cocktail menu here, because this is basically a gastro-pub, but more on that later. One more thing that we must mention here is that for art lovers, Padma Shree Thota Tharani’s hand painted artwork is visible on the walls and the ceiling, giving a sense of aesthetic grandeur to the place. We started with the Nandu omelette, basically an omelette with crab inside – the result was an eggy tasting crab, that was quite pleasing to the palate and something that can be easily had for breakfast. The bite sized pieces meant it would go well with the tipple of your choice. We also tried the Kozhi Milagu – spices tempered with pepper and coated to bite sized chicken – the interplay of the spices with the tanginess of pepper made this dish standout in terms of taste. The vedai Kozhi 65 was basically chicken 65, with the garam masala contrasting well with the coriander powder.

Burma Nagar Kaadai Mutta Masala
This new food festival in Chennai brings forth the flavours of Pondicherry to the forefront with classic dishes
Mutton Thengai Perattal
Mutton Thengai Perattal

Nandu Rasam is basically a crab soup, that was quite tangy to the palate and the refreshing crab flavour gave it a nice kick. The pieces of crab inside were quite succulent and Chef Kishore informed us that they use mud crabs over blue crabs or coconut crabs because the meat is very succulent and always plentiful. It was surprising to see soup inside a gastro-pub, but then this one is in great demand by a lot of people who have it after their other beverages. Next on course was appam with kaai kari thengai paal, a medley of various vegetables done in coconut milk. Quite refreshing to taste and perfect for the summer. If you are non-vegetarian, you could opt for appam (the egg one is brilliant) with Yerai Puli Kozhambu, that is a tamarind broth done with lobster or prawns, and is finger licking delicious.

Nandu Omelette
Nandu Omelette

Dessert was Thengai Paal Jawarsiri Urundai – sago balls with shaved almonds on top. This tasted heavenly and Chef added a maize ball to this with peanuts. There was also Muscot halwa, a halwa made with refined flour and coconut milk. We loved the sticky aspect of this, and the taste was different from the normal halwas we were used to.

All in all, the new menu at Kari Theory is spectacular and a must try for all who enjoy lively and spicy food with their beverages.

Burma Nagar Kaadai Mutta Masala
Chennai's iconic restaurant in Egmore gets a makeover

June 1 to June 16, from 11.30am -11pm

Price: INR 1,500 ++ per person (without alcohol)

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