A Private Affair
I had the pleasure of meeting Chef Asif Iqbal, the Executive Chef at Holiday Inn Chennai OMR IT Expressway. This soft-spoken gentleman brings over 20 years of global culinary experience, having previously worked with hotel groups like Radisson and Hyatt.
This year, he was honored with the “Tamil Nadu’s Most Admired Chef of the Year” award by CMO Asia, in recognition of his culinary expertise, creativity, and dedication.
Born in Jharkhand and coming from a family with a background in organic farming, Chef Asif has a deep respect for healthy, sustainable food. He shared that his inspiration for cooking comes from his mother. When I asked about his specialty, he mentioned Rajasthani and Punjabi cuisines.
While exploring the menu at Café G in the Holiday Inn Chennai OMR IT Expressway, I noticed it lacked many dishes from Tamil Nadu, especially for a hotel with over 200 rooms. Chef Asif explained that most of their guests are travelers from regions with less spicy cuisine or from North India, which is why North Indian dishes dominate. However, he emphasized that they do serve traditional South Indian breakfast items like thosai and idli daily, as these are favorites among many guests.
I am thankful and appreciative of Chef Asif Iqbal and his team of chefs for putting up a taste of Tamil Nadu for me during my stay at Holiday Inn Chennai OMR IT Expressway.
The Prawn 65 was prepared with large prawns, expertly marinated to allow the seasoning to penetrate deeply into the meat before being deep-fried to perfection. The prawns were a bit overcooked and slightly rubbery for my personal taste, but I understand that many Indians appreciate this firmer, more textured bite. Coming from Singapore and accustomed to Chinese seafood techniques, I prefer prawns that are just lightly fried and fork-tender, maintaining their delicate succulence. Nonetheless, the seasoning was well-balanced and flavorful, elevating the dish despite the crispy, firmer texture.
Chef Manikandan, who expertly prepared the Prawn Nirvana, described it as a dish that has transported many diners to a state of pure gastronomic ecstasy. The dish featured succulent prawns immersed in a rich, umami-laden thick coconut milk gravy, infused with a fragrant blend of spices and herbs. The seasoning created a lingering warmth that gently tingled on the palate long after the last bite. I enjoyed using the string hoppers to mop up every bit of the flavorful gravy, which added a delightful, chewy texture that complemented the dish perfectly. I truly loved this culinary experience.
As for the Mutton Biryani, it was rather ordinary by my standards. In Tamil Nadu, every street corner seems to boast its own version of biryani, with numerous renowned brands vying for attention. While the Biryani at Café G was flavorful and fragrant, the rice had an overly soggy texture, detracting from the overall experience. The mutton pieces, unfortunately, lacked tenderness; they were tough and needed more cooking to break down properly. I ended up only eating the fragrant, spices-infused rice, leaving the mutton behind after a few attempts to chew through it. The aroma of the spices was inviting, but the texture of the mutton detracted from the dish’s potential richness.
The Fish Curry served was excellent, a quintessential South Indian preparation that beautifully balanced tanginess, heat, and a rich blend of fragrant spices. The curry had a vibrant, piquant aroma, with the perfect acidity that complemented the freshness of the fish. The fish itself tasted incredibly fresh, with flaky, tender flesh that absorbed the flavorful, spiced gravy, making each bite truly delightful.
The Mutton Chukka was robust and aromatic, featuring tender chunks of boneless mutton coated in a thick, spiced gravy with a deep, smoky aroma. The earthy flavors and slow-cooked tenderness made it a comforting yet intensely flavorful dish.
The Chicken Varuval was a masterclass in traditional South Indian style; dry, and packed with bold, aromatic spices. The chicken had a delectable, almost charred masala crust, while the meat inside was juicy and tender, infused with a complex blend of herbs and spices that lingered on the palate. It had a home-made taste to it and brought memories of my mum’s cooking.
For dessert I was served a bowl of Ada Prathamam, a popular Keralite dish. The taste was deeply indulgent, with the natural sweetness of jaggery syrup and the aromatic essence of coconut milk creating a luscious, comforting profile with the fragrance of cardamom. These tender rice flakes provided a pleasant chewiness that balanced the creaminess of the coconut milk base. The dessert came with a drizzle of melted ghee on it. I must say I enjoyed the dessert very much.
HOLIDAY INN CHENNAI OMR IT EXPRESSWAY HOTEL
110, Rajiv Gandhi Salai
PTK nagar, Thiruvanmiyur
Chennai, Tamil Nadu 600041, India
