FOOD -- 11:

ENJOY ‘KERALA SATHYA’ EVERY WEEK AT COONOOR

BY P S SUNDAR 

A worthy introduction to the culinary pleasures in the tourist town of Coonoor this summer was ‘Kerala Sathya’ at the quite popular Quality Restaurant in Bedford in upper Coonoor.

“We started this aiming at the summer not just in The Nilgiris but in neighbouring countries including the Middle East, Malaysia, Singapore and Thailand.  Many residents of these countries travel to The Nilgiris in June and July when mercury peaks to unbearable levels there.  Educational institutions are closed for summer vacation that time there enabling parents to take leave and create worthy holiday for them in The Nilgiris”, G Ujjual, Managing Director, Quality group of Restaurants, said.

“Besides, even in North India, schools go on vacation in June and July due to summer heat.  So, practically, we get all such summer visitors in the next two months as well in The Nilgiris”, he detailed.

“Most such foreign visitors are from Kerala origin.   We also get visitors from Kerala all through the year. We have been hearing of complaints from them about non-availability of food suited to their taste in The Nilgiris.  Besides, even such Keralites are able to enjoy Malayalam feast only on festival days in their State.     So, we thought of pleasing them with Kerala cuisine.   At the same time, this will help us to introduce Kerala dishes to the non-Keralites coming from various parts of the country.  So, we launched the ‘Kerala Sathya’,” reasoned Ujjual who himself is a Malayali.

Quality Restaurant has all along been a popular place for lunch and dinner to the residents of The Nilgiris as well including the families of the Defence officers undergoing courses at Defence Services Staff College (DSSC), Wellington.   And, these officers are from various parts of the country and many friendly countries.

“We offer vegetarian buffet for lunch on all days but have now introduced the Kerala Sathya for the weekend.   While this Kerala buffet is vegetarian, we offer a choice of non-vegetarian dishes besides this”, noted Ujjual.  

“Our spread includes Idiappam, Kadalaikari, Nai choru, Eliseri, Mushroom Milagu, Masala Kari, Avial, Olan, Kalan, Thoran, Morukalan, Kootukari, Pachadi, pappadam, Nenthira Varthupperi, Chakra Varathupperi, Kondattam, Achcharu and Paruppu Prathaman.  While these are authentic Kerala dishes, we also have plain rice, sambar, rasam, curd and coconut chutney in the spread”, he explained.

“More importantly, we will keep changing the dishes to help guests enjoy different food on their repeat visits.  We will also get feedback from the guests and go for necessary changes”, Ujjual asserted.

On the non-vegetarian side, chicken varieties, Nethili and Aila fish fry and chicken liver fry are popular.  

 “Our restaurants in Ooty and Coonoor open at 11 am and go on till 11 pm every day with ala carte options as well.  We specialise in lunches and dinner with many North Indian options”, said Ujjual, a graduate from the Institute of Hotel Management (IHM), an autonomous body under the Union Ministry of Tourism, and a former Executive of the Taj group of hotels.  He is among the successful entrepreneurs running multi-cuisine restaurants in The Nilgiris for many years now.

  

` 234 for vegetarian buffet

` 250 for non-vegetarian

Table reservation can be made over phone 98422 36400

(response can also be sent to: pssundar.coonoor@gmail.com) 

FOOD-- 10:

‘THE TASTE OF TAMIL NADU’ AT GATEWAY HOTEL COONOOR

P S SUNDAR 

Taking its contribution to promote Tamil Nadu among the visitors from other states and various countries, Taj group’s Gateway Hotel Coonoor has launched an exclusive package of select cuisines from Tamil Nadu titled ‘The Taste of Tamil Nadu’.

“This is our introduction for the benefit of visitors during the ongoing summer season.   We have created an exclusive Menu Chart to guide the guests on selecting these special items”, Gateway General Manager R Muralidharan told me.

“We did extensive analysis of the possible cuisine keeping the taste of the guests in mind and have come out with both starters and main course separately for vegetarians and non-vegetarians.  Collectively, these make stand-alone food selection and the guests show enormous interest in each of these items”, he disclosed.

“For starters, we have fried Udhiri Vazhaipoo and keerai vadai for vegetarians and vanjaram meen porichathu, Pallipalayam Kozhi Varuval, Uppu Kari and Karuvepillai Yera for non-vegetarians”, said Executive Chef D Ramalingam.

“For the main course, we have introduced arisi Mandi rasam, Paruppu urundai Kozhambu, Vatha Kozhambu, Urulai Mochai Perttal, Vellai Sadam, Kothamalli Sadam and Kambu Thayir Sadam for vegetarians and meen kothamalli Kozhambu and Thanjavur Chicken Saru for non-vegetarians”, he detailed.

“We thoroughly enjoyed Kothamalli Satham with urulai motchai peratall and have decided to come again during our stay in The Nilgiris”, Aadhit Balaji, company secretary from Chennai, said.

“Interestingly, we have collected the recipe from Executive Chef Ramalingam who is guiding the guests on understanding the ingredients and cuisine associated with the items on Taste of Tamil Nadu menu”, housewife from Chennai Vijayalakshmi Bhavanisankar said.

(response can also be sent to: pssundar.coonoor@gmail.com)

HAPPENING -- 10:

VISIT ‘METTU KUDIL’ FOR ROADSIDE TEA SHOP EXPERIENCE 

BY P S SUNDAR

Yet another unique attraction for visitors this summer has come about in Ooty now.   It is ‘Mettu kudil’ trying to fulfil a desire lying deep inside many customers of star hotels but shy to be experimented now.

The roadside tea shop, especially in a village, is a telling example of Indian lifestyle and many, irrespective of their current position in business or society, have a craving for the delicious tea and snacks in such a rural ambience.  This takes them on nostalgic walk down the memory lane recalling their childhood days in their village with friends from school and farming community gathering at the tea shop where elders also assembled and talked about almost everything under the sky! 

“To recreate this experience for those who hesitate to enjoy in the roadside today owing to their social status, we have established a village shop called ‘Mettu kudil’ in the open area in our hotel”, Ismail Khan, Resident Director, Gem Hotels and Resorts Ooty, said.

“The palm leaf roof, tea shop seating, newspapers to read and songs from radio are adding realism to the atmosphere so much so, we see guests preferring to stay back here rather than get drowned in the summer crowd in downtown”, he explained.

“More importantly, many are concerned about the hygiene and safety of the food and drinks served in the roadside tea shop.   We address this issue with utmost care so that our guests can safely enjoy everything rural or roadside”, he disclosed.

“We have live counters to serve Vazhakkai (plantain) Bajji, Molaga (chilli) Bajji, Vengaya (Onion) Bajji, potato Bonda, mini Vada, samosa with chutneys. We also serve sweets and savours kept in glass jars just like the tea shop in the village”, Executive Chef Surendran said. 

“Tea and coffee are prepared in front of the guests and served in glass tumblers to help guests enjoy the roadside feeling.  Every item is served at ` 25”, F & B Manager Pradeep Kumar said.

“The shop is open from 4 pm to 8 pm daily till June 15.   Already, the summer visitors are enjoying the luxury of leisure at this shop and we are stepping up supplies to cater to the anticipated increased demand as the summer season advances”, he noted.

Interestingly, this concept has caught up with foreigners as well.  A group of Malaysian visitors were among the first to enjoy at ‘Mettu Kudil’.

A visitor from Malaysia Rozaimi said, “We enjoyed delicious bajji with tea.  This was my first experience of eating this snack.  The price is reasonable, the place is very hygienic and the service is great.   The place is full of fun and the management deserves praise for this concept”.

Visitors from Europe and the USA get attracted to the ambience and curiously enquire about the concept for, this is new to them in star hotels.  Once they understand, they enjoy taking photos while trying almost every item available at ‘Mettu Kudil’.   And, some were heard commenting that they would have to pay more for these same items if served inside the star hotels!  

(response can also be sent to: pssundar.coonoor@gmail.com)

HAPPENING -- 9:

VISIT ZEN GARDEN FOR ORIENTAL MEAL IN JAPANESE AMBIENCE

BY P S SUNDAR

This summer, tourists can enjoy dining amidst the natural surroundings in an exotic ambience – Zen Garden at Gem Park Hotels and Resorts Ooty.

“Zen Garden is often referred to as the Japanese Rock Garden.  It is a dry landscape.  As such a concept would be new to the Nilgiris, we created a miniature landscape outside our ‘Jade Garden’, Chinese Speciality Restaurant”, Gem Park Resident Director Ismail Khan said.

“We developed this as a composed arrangement of rocks, water features, moss, pruned trees, bushes and used gravel and sand.  These are tastefully raked to cause ripples in water”, he explained.

“To enhance the Japanese feel, we have imitated the Buddhist temple-like structure of Kyoto.   And, Pagoda as the temple is called is a tiered tower with multiple eaves sporting bright colour painting”, he disclosed.

The grass meadow intercepted with attractive tiles, pebbled pathways, Buddha statues in peaceful piety, Japanese colourful lamps and chandeliers, green plants, brightly painted rails – all transport the guests into the Japanese world! 

Little wonder that guests spend time clicking photos – groups individuals and selfies!   Hotel staff assist guests in taking photos thereby leaving long lasting memories of Zen Garden in their travelogue.

      

Consequently, this Pagoda has become the favourite dining area for the guests.  It can accommodate 15 guests at one go.  Guests are seen booking tables and waiting for their turn to enjoy the uniqueness of dining there.

Oriental meal is the attraction at the Zen Garden. Chicken satay, nasi goreng, pad Thai noodle and tub tim krob are among the favourite dishes there.  Executive Chef Surendran and his team interact with the guests and help them choose the dishes suiting their individual taste.

Foreigners equally enjoy the exotic ambience in the otherwise Indian hospitality.     A group of Russian dancers recently spent hours in Pagoda restaurant enjoying their oriental meal and recorded their appreciation of the service.

You may sometimes rub shoulders with film personalities, political leaders including Ministers and bureaucrats at the Zen Garden.   

“If you love to have dinner or lunch with a view of the beautiful mountain ranges and Niligiri trees, this is the place to be. We ordered veg burnt garlic fried rice with white sauce contains bells peppers, broccoli, baby corn, water chestnut and fried veggies.   Food was yummy.  Definitely a place to visit, the service is quick and the staff are very courteous”, a guest N Shambhavi from Chennai has noted in the hotel’s records.

So, while the inside dining is Chinese (Jade Garden), the outside dining is Japanese (Zen Garden) and both offer totally different experience because of the exclusive ambience. 

“The menu is ala carte and the rates are as listed in the Menu Card.  It is the ambience which enhances the dining experience; otherwise, we maintain the same standard in the food preparation and service in all our different restaurants”, Food and Beverage Manager Pradeep Kumar said.

“We had been there many times.  We keep going there for the fabulous taste of food and the view the place offers.   We found The Triple Shezhwan fried rice with prawns was yummy”, a Guest K Sunita from Bangalore has recorded.

(response can also be sent to: pssundar.coonoor@gmail.com)

HAPPENING -- 8:

DHANUSH’S  SAPLING NOW BEARS PEACH FRUITS

P S SUNDAR

This summer, there will be a celebrity addition to the flora at The Gateway Hotel in Coonoor in the form of a peach tree bearing tasty peach fruits.

Three years ago, film actor Dhanush was staying at this hotel along with Amitabh Bachchan and others to shoot the Hindi movie ‘Shamitabh’ where Kamal Hassan’s daughter Akshara Hassan did her debut lead role. 

That time, Dhanush brought his family and relatives also for prolonged stay at the hotel belonging to the Taj group.

“Coinciding with this, Dhanush obliged our request to plant a peach tree sapling in the middle lawn”, Gateway General Manager R Muralidharan told me. 

“And, in such a short span of three years, the tree has come to bearing stage with peach fruits now handing on some branches”, he recalled.

“Most peach trees in our campus had taken many years to bear fruits but this tree is short, just like an adolescent plant, but already fruits have come up.  They will reach ripening stage next month and in the peak summer month May, we foresee the tree with full of peach fruits”, an elated Muralidharan disclosed.

Horticulturists opine that if the sapling passes through chill winter, sometimes lasting over 600 chill hours, the peach tree may break its dormancy early and come to bearing in the summer that follows.   The Nilgiris had a severe winter with chillness prevailing even now in the nights.

The flora collections at Gateway are extraordinary – there is even ‘Kurinji’ (Strobilanthes kunthianus) which normally blossoms only in the wild over an interval spreading up to 12 years.

“We grow organically vegetables and fruits which are used in our kitchen and restaurants.  Our flowers and lawns have won prizes in Government competitions”, noted Housekeeping Manager Nagaraj.

(response can also be sent to : pssundar.coonoor@gmail.com)

PROFILE -- 6:

ALRAYA SUITES, IDEAL CHOICE FOR BUSINESS & RELAXATION IN BAHRAIN

P S SUNDAR

K UNNI KRISHNAN

Those of us visiting the Taj group’s Gateway Hotel in Coonoor for years might remember K Unni Krishnan who was Food and Beverage Manager at Taj Garden Retreat as the hotel was then called.   He had later worked in Taj hotels in Karnataka, Kerala, Rajasthan and Maharashtra.   Now, he is General Manager of Alraya Suites in the Kingdom of Bahrain.  That makes it an added reason to visit Bahrain and stay at Alraya Suites as Unni is an enterprising professional known to make people comfortable with food, stay and travel.

Alraya Suites is a 110-room hotel, but the suites total 88 in number – 44 of them are Studio Suites with king-size bed and kitchen and the other 44 are one-bed room suites with separate living room, dining and kitchen .. doesn’t this sound like a house, rather than a room or suite?

All basic facilities are in the suites – 42” LCD TV with satellite channels, in-room safe, iron box and board, broadband, bathroom amenities and complimentary fruit basket.

The hotel also has roof-top swimming pool, gymnasium, sauna, conference rooms, wi-fi connectivity, laundry and parking facilities.

But what adds to the new experience of being in Bahrain?  “We follow Salam standards which means, the guests can experience the Muslim facilities!  Suites have separate shower and toilet areas.  Besides, there is a sitting area with hand shower to help guests to be at ease while bathing.  Quran and Muslim praying mats are available in every room and Qibla, the praying direction is clearly visible in each room”, Unni told me.

“Likewise, there is no bar in the hotel; alcohol is not available even in the mini-bar in the rooms.  No preparation of pork is served.    Meat served is halal”, he disclosed.

The hotel's restaurant serves buffet for daily breakfast and A la carte for lunch and dinner. It serves European, Arabic, Lebanese and Indian food. 

Alraya Suites is at the heart of corporate district having been located in front of Bahrain Exhibition Centre which has about 14,000 square metres of exhibition area and 1,400 square metres of function space.   So, businessmen across the globe attending fairs and meetings held in tandem at this centre find it convenient to stay at Alraya Suites.

Alraya Suites is also centrally located between the Bahrain Shopping Mall and Dana Mall.  It is close to the famous Al Seef and City Centre Shopping Malls as also the central market.  So, families from Saudi Arabia and Kuwait are regular visitors during weekend.

Details can be had through :: reservations@alraya-suites.com

(response can also be sent to: pssundar.coonoor@gmail.com)

HAPPENING -- 7:

CHRISTMAS MOOD COMES WITH CAKE MIXING CEREMONY

P S SUNDAR

Christmas mood has been ushered in in The Nilgiris with tourists, including foreigners, and enthusiastic residents joining the professionals led by Executive Chef R Surendran at Gem Park Hotels and Resorts Ooty in the traditional cake mixing ceremony.

The Toda Café restaurant of the hotel reverberated with cheers to welcome Christmas and New Year.   Many were seen donning aprons marked with ‘Merry Christmas’.   Caps and food-grade gloves were worn by all who directly mixed the ingredients to bake an aromatic cake.

“We regularly follow the European tradition of cake mixing which is hailed to be a harbinger of good tidings in the Christmas celebrations.  Every year, our guests look forward to this ceremony as Christmas is no fun without cake mixing celebration but, the process of Christmas cake baking has to start a month ahead with this mixing event”, said Gem Park Resident Director Ismail Khan.

This European tradition dating back to 17^th century also encourages people to make their wishes for the New Year.   For Europeans, it is a tradition to mix the ingredients of the festive fruits with liquor so that the cake baked will have a fascinating aroma and attractive taste.   This was originally a family affair with all members of the family eagerly participating in the mixing ceremony, thereby ushering in Christmas – New Year festivities.   Plum cake made with a liberal mix of freshly harvested fruits and nuts is a real treat for Christmas in Europe.

“We follow the same except that we have made this into a community affair by enlisting the participation of our guests, tourists and residents.  For the cold Christmas weather, this cake is a perfect energy food cherished by tourists”, Khan noted.

Endorsing this sentiment, Ann Lumley, who participated in the ceremony with her husband Stephen William, who had come from England, said that she would mix the cake in her house every year before Christmas.   This year, they had to be away in India but this event made them feel at home, partially homesick (!) as it reflected the scenario back at home, she added.   

  

“All participants enjoyed mixing dry fruits including raisins, black currents, prunes, cashews, pistachios and almonds, glazed dates, cherries, candid orange and lemon rinds, besides freshly ground spices.    They added liberal volumes of liquor, fruit juice and honey”, Executive Chef Surendran told me.  He was seen cautiously guiding the guests to ensure that the ingredients were properly added.

Surendran knows the pulse of such ‘enthusiastic chefs’ as he serves as an active judge in ‘Master Chef’ contest organised for non-professionals by Nilgiri Hotel and Restaurant Association. 

“We will allow the mixture to soak for one month with periodical stirring.  On December 15, we will begin baking the cake.  By December 20, we will have 120 kg fascinating cake made ready for the Christmas week”, Gem Park Food and Beverage Manager Pradeep Kumar disclosed.  

“We already have some orders.  We will make the cake in one kg and half kg packs and guests can buy at our hotel sales counter or in various departmental stores across Ooty.  The cakes will be priced ` 650 per kg”, he noted.

Interestingly, the cake mixing ceremony has led to further orders for future events.   “We have received orders for a marriage party to be held in February 2018.   We will bake 60 kg of such special cake for that event and cut into consumable pieces.  But, the highlight will be a three-layer wedding cake to be cut by the couple on stage --  a real offshoot of the cake mixing ceremony!”, Pradeep shared.    

(response can also be sent to: pssundar.coonoor@gmail.com)