
A Feast of Flavorful Tamil Nadu Delights
During my three-night stay at @hyattregencychennai, I had the pleasure of exploring various dining options, including Stix, Focaccia Italian Restaurant, and the Lobby Lounge. However, it was the Spice Haat Restaurant and the exceptional culinary skills of Executive Chef Manish Uniyal @manishuniyal987 that truly left a lasting impression on me.
He shared that while they don’t have a restaurant dedicated exclusively to Indian or Tamil cuisine, they host regular food festivals celebrating Indian and regional Tamil Nadu dishes. To my delight, he surprised me by preparing an authentic Tamilian meal alongside his talented staff. I was presented with all the dishes at Spice Haat, and it was a wonderful experience savoring the flavors at my table, all while other guests enjoyed an international buffet!

As soon as I sat down, curious about the surprise meal, the waiter approached with a glass of a drink called VASANTHA NEER. Chef Manish explained that this popular refreshing beverage is typically made from buttermilk, but he had created his own version using Pollachi tender coconut water, chopped mint, lime juice, neem honey and chopped tender coconut. Vasantha Neer is served cold and is especially enjoyable during hot weather, celebrated for its cooling properties. Not only is it delicious, but it is also considered beneficial for digestion and hydration. This drink is a common accompaniment to meals or can be savored on its own throughout the day.

Next, a basket of Ragi Appalams and other fryums arrived, accompanied by a generous serving of four different chutneys. While I’m not typically a fan of appalams, also known as pappadums in Hindi, this was my first time trying appalams made from finger millet (ragi). Ragi is highly nutritious and has a low glycemic index, making it a healthy option. Chef Manish, with a cheeky smile, mentioned that the appalams were store-bought from the popular Ambika Depot in Chennai, which specializes in fryums and spice powders.
Out of the Ridge Gourd chutney, Ivy Gourd chutney, Dal Chutney and Ginger Chutney, my favorite was, of course, the GINGER CHUTNEY. Its sharp, zesty flavor, combined with a hint of sweetness, created a delightful contrast that elevated the taste of the appalams. Dipping the crispy ragi appalams into the ginger chutney added an exciting kick, enhancing the overall experience with each bite. The combination of textures and flavors made for a truly enjoyable appetizer.

The CHICKPEAS SUNDAL that arrived at my table was a delightful treat. The perfectly boiled chickpeas were expertly tempered with mustard seeds, green chillies, and aromatic curry leaves, imparting a wonderful depth of flavor. A generous sprinkling of freshly grated coconut added a lovely texture and a hint of sweetness, while a dash of lime juice lent a refreshing tang. This combination of spices and ingredients not only elevated the taste of the chickpeas but also created a vibrant and visually appealing dish that was both nutritious and satisfying.

The CRAB CAKES I enjoyed were delicious creation made from boiled and mashed potatoes, infused with aromatic spices and fresh herbs. Formed into perfectly shaped patties, they were pan-fried until a golden-brown crust developed, providing a satisfying crunch on the outside. As I took a bite, the flavor was rich and comforting, with the creamy texture of the potatoes complemented by a medley of spices that added warmth and depth. The chunky crab meat elevated the overall taste and making each mouthful delightful that promised a flavorful experience.

By this time, I was already half full and was hoping Chef Manish will not send more food and even as I was thinking the waiter brought KANCHI CHICKEN CURRY, NANJI FISH CURRY, CHETTINAD MANDI, COIMBATORE USLI WITH BEANS AND MADURAI BUN PAROTTA.
The Chicken Curry that I enjoyed with Madurai Bun Parotta was a remarkable experience for the senses. The taste was a delightful fusion of flavors, with the spices creating a warm and aromatic profile. The rich, dark, coconut-based gravy was both creamy and slightly tangy, accentuating the tender pieces of chicken that absorbed the spices beautifully. Each bite was enveloped in a fragrant symphony of coriander, cumin, and a hint of black pepper, making it incredibly satisfying. The Madurai Bun Parotta, with its flaky layers and soft, pillowy texture, provided an excellent contrast to the curry, making each mouthful a comforting delight.
The gravy of Nanji Fish Curry was vibrant, infused with tangy tamarind and aromatic spices, creating a delectable sauce. The fish itself was flaky and succulent, absorbing the luscious curry beautifully. The aroma was enticing, filled with hints of freshly ground spices – delightful explosion of flavors that left a lasting impression.
I have never cared for Chettinad Mandi, a flavorful dish that features vegetables simmered in rice water, giving it a unique taste and texture. In this preparation, leftover water from cooking rice is used to cook the vegetables, which not only adds a subtle flavor but also helps retain the nutrients from the rice. The Usli Beans were nothing short of extraordinary. They were perfectly cooked, soft yet retaining a slight bite, and seasoned impeccably. The flavors were vibrant and earthy from the dal, with a hint of spice and enhanced by the aromatic tempering of mustard seeds and curry leaves. The aroma was fragrant, exuding warmth and comfort that made this dish truly memorable.

The ELANEER PAYASAM had the perfect blend of sweetness and creaminess, with a unique flavor profile that celebrated the natural taste of tender coconut. Tiny pieces of tender coconut flesh added a delightful texture, offering a soft and chewy contrast to the smooth thick base. Served slightly chilled, it was made for a perfect ending to the sumptuous meal. I thank @hyattregencychennai and @manishuniyal987 for the hospitality extended to me.

