The brand new menu at The Mayflower goes beyond cafe classics and explores global cuisine
Located amidst the bustling Burkit Road in T Nagar, The Mayflower, a quaint white bungalow-turned-cafe is a respite from the busy traffic. When Chennai-based entrepreneurs Siressha Madhavi and Tejasvi Suresh Bala found out that the 60-year-old building was available for lease sometime last year, they didn’t think twice. The couple converted the two-storeyed building to a creative coworking space and cafe and named it after the 70-year-old tree in the backyard.
Step inside and the artfully done up interiors with lounge swings, floral wallpapers, money plants, bookshelves, wooden furniture promise instant good vibes. We are greeted inside with a Kiwi strawberry popping boba - a tall glass of refreshing green mocktail with popping boba (pop-in-the-mouth juice bubbles) settled at the bottom of the drink.
The brand new menu here, curated by Chef Koushik Shankar goes well beyond cafe classics and offer everything from Pan Asian and Continental to South Indian and even Burmese cuisine. “At places, especially cafes, although people might come back for the ambience, they might not enjoy coming back to the same food. Therefore, we didn’t want to have the usual cafe food or any one kind of cuisine. We are developing a bohemian concept here where we expect people with varied food preferences,” shares Sirresha.
Deep purple dim sums
For starters, we try the Chicken Dim Sum Soup. With baby corn, broccoli, carrots, mushrooms and chicken dumplings, the warm soup served in an oversized mug was warm and flavourful. As for a vegetarian option, we try the Cajun Paneer Skewers- the soft but spicy paneer skewer with super flavourful cajun spice is not for the sensitive palette. However, lovers of spice might really dig this options.
'Suey' with me
An assorted platter of Bruschetta graces the table next. We decide to skip the regular one topped with tomato salsa and instead go for the one with tangy minced olives and cheese and the other with the mildly sweet topping of caramelized onions and mushrooms, which instantly becomes the favourite out of the lot. Up next, we are served three kinds of Dim Sums - Basil Chicken Dim Sum, Deep Purple Dim Sum and the Charcoal Prawn Dimsum. Both the chicken dim sums, although in two contrasting colours had rich and mildly spiced stuffing. The charcoal variant, however, in spite of its intriguing black colour, doesn’t offer any exciting favour.
As for the main course, we suggest everyone go for the Khow Suey Chicken. Served in an elaborate platter with an assortment of garnishes including fried garlic, onions, lemons, roasted peanuts and, basil leaves and four others, the Burmese soup meal is a sight in itself. The soupy noodles with strong flavours of coconut milk and chicken is all you need to fill your stomach, and your heart. For dessert, we try the sweet and crispy Darsan Flambe with ice cream but the melt-in-your-mouth Choco Lava Dim Sum with a generous filling of Nutella totally steals the show.
Price for two: ‘1,200