Dine Like A Modern Maharaja At J.Hind, Grand By GRT This Month
What does one think about when you say Nitrogen freezing or Spherification? The thought that comes to our mind automatically is the Masterchef Kitchen. The Jai Hind Diner at the Grand By GRT has created a unique food experience for everyone in Chennai by fusing techniques like this and many more with the Royal recipes and the decadent flavours of the Nawabs.
The Royal Repast By The Nawab Of Arkot menu will be served all of July at Jai Hind and we had the privilege of getting a preview of the wonderful degustation menu. Scroll down at your own risk and be prepared to see some fantastic food creations. You will want to book your table right away!
This term actually means mouth amuser in French and is meant to refresh the palate before the meal and get the taste buds ready for the meal. The amusebouche served to us was a delightful rose milk served along with two beautiful spheres, one Dry Nuts and one Apricot. The spherification process is done perfectly and the burst of flavour in the mouth is exuisite.
The Nariyal Doodh Ka Shorba is a delicate coconut soup with an addition of shrimp for non vegetarians. A tea bag of spices and fired garlic is served in the soup bow. When the hot soup is poured over the spices, the aroma is just exhilarating and the flavours that come from this infusion will keep you wanting more.
The Chaat. What can we say about it thats not been said before, only that this kindof chaat, you actually have never seen before. This chaat may look like a normal yummy version but you have to see the way they make it to believe it. Foccacia meets liquid nitrogen meets zingy chaat sauces and crunchy papdi. It is Chaat Drama indeed made live before you and tastes amazing!
The menu has a wide array of starters ranging from a Saffron Infused Subzi Galouti Tikkai to a Noojahani Ghost Tikka and even a Mini Bunny Chow. The concept explored throughout the menu is a Jugalbandi of traditional Nawabi flavours presented in a very unique and modern cooking styles.
Some of the starters are flambed while others are smoked or blow torched at the table. The Dungara Paner Tikka comes with a foam of chutney while the Bharwan Aloo and the Murgh Dahi are lit up in flames.
All the senses are set alight with smoky flavours and different textures.
Pace yourself for the mains because one bite of the Arcot Ghost Biriyani that is smoked and served in jar, you will turn into full glutton mode. The Anda Jinga Tamatar is a quirky presentation of a favourite classic.
The tomato gravy with is bright and mildly spicy flavour is finger licking yumminess! The Hing Wali Dal and the selection of Parathas rounds of the meal very well and pairing the Sun dried Tomato paratha with the Nawabi Ghost is lovely.
The desserts are presented in a theatrical manner. The Badam peach halwa, The Shahi Tukda (with another delightful sphere of Rabdi) and the Paan Shots are laid out on the tray while the preparation for the Jackfruit Liquid Nitrogen ice cream takes centre stage.
As the final act of the show, A gorgeous rose is Dipped into the freezing Nitrogen and smashed onto the ice cream with a flourish!
In all, this is a must have experience for everyone. The Royal Repast brings together an experience of flavour and entertainment. Of technique and taste. Of Royalty and Cutting Edge. This is one experience we hope that J.Hind will keep bringing back.