Summary:
Up North, the rooftop restaurant at the hotel, wore a colourful look in line with the on-going Punjabi food festival — Pind Da Swaad. I’ve tried to offer that to patrons in Chennai,” says Singh, who has 10 years of experience in cooking Indian curries and Tandoori cuisine. The people here and I have something in common — we both know and enjoy food.”On the inaugural day of the festival Singh was constantly on his toes. Guess the secret ingredient,” chuckles chef Lucky as he handed us a bowl of paan ice cream generously drizzled with anise. As we failed to guess the secret ingredient, he reveals, “It’s thandai sourced from Mumbai..