Royalasthan - Enriching flavours from Rajasthan!

Royalasthan is a new Rajasthani restaurant which has sprang up in town and is situated in Mylapore. It's in a quite lane by the side of the popular AVM Rajeshwari wedding hall. The place is constructed out of a quaint old home and the interiors are done up in such a way which gives an old world charm about it. Lots of yellow adorn the spacing and you see a lot of vintage set up which gives a nice vibe about it.

Coming to the cuisine, I should start with one disclaimer. It's generally perceived that Rajasthani cuisine is a lot like it's cuisine Gujarati and all about vegetarian and a sweetish touch but that's not the case. Authentic Rajasthani food has elements of spice that forms a predominant influence in it's offerings. It's more of the red chilli spice.

We got started with a tomato shorba which was well pureed, amazingly flavourful and containing just the right tinge of spice. In the starter section, the veg seekh kabab was decent enough however nothing to rave about. The panneer tikka however was delightful. They make their own in house cheese and it was super smooth soft with the right garnishing and had a lilting aroma.

The main course was about trying different Indian breads such as bajra, missi, tandoori roti etc. And for the sides we tried the paneer malai kofta, junglee aloo and the Pancharathan Dal. The paneer malai kofta has long cubes of the evergreen panneer slightly fried dumped in a bowl of malai. The sev tomato dal was nice containing the essential ingredients with the flavour coming out pretty well. The lentils contained all the arsenal in it that you cannot but not like it.
The aloo gravy was supposed to be fiery hot but I didn't feel that. It was lovely dish though but the gravy could have been a wee bit thicker.

For desserts, we had a few traditional offerings and round up our meal. The service was friendly and ever willing to help. Rates are standard and apt for the location and quality.

On the whole, a nice little place to crop up. You don't have much options of Rajasthani cuisine and Royalasthan has enough fire power to invite repeat audiences. This definitely is a good choice for those looking forward to authentic food from the up side of North.

Eating Circles - Crunch along to the finest of Karnatic tiffin variety!

Eating Circles brings the best of Karnataka cuisine to the shores of Chennai. It is largely to do with tiffin variety and a majority of the stuff they serve are very good. The name Eating Circles stems out of the fact that a majority of south indian delicacies are circular in shape such as Idli, Vada, Pongal and even Dosa in few cases.

The place is situated in a central location at CP Ramaswamy Road in Alwarpet. It's more of a quick eatery joint as opposed to a regular fine dining restaurant. But they've made all efforts to make it spic and span and it does project a neat picture. The open kitchen is an add on with the aroma smearing over you. The ambiance is well played. There isn't much to depict in a limited space but they've got a lovely optical illusion of coffee flowing from a tumbler.

Coming to the food, the menu is limited and they stick to their guns. They haven't really flooded it with options to make up the numbers which I think is a good thing as they play to their forte. We started with a refreshing rose milk and mint lemonade twister. The former is simply melt material and is easily one of the best rose milks you could have anywhere in the city. The lemonade drink was kind of different and pleasing with a hint of kesar added in.

We crunched along a number of delectable snack based tiffin items starting with rava idly. I'm not the one who is usually very fond of idli's but this greenish idli was simply superb. The neer dosa was quite good as well. The thatta idly could have been a tad better. It looked appealing but didn't really blow away in taste. All the dosa based stuff were very good be it the red rice dosa, mysore masala dosa, special butter dosa or the open masala dosa. The open masala dosa was one of my personal favourites being done up in jaw dropping fashion.

Other than the siege of dosa's, we also tried Khara bath pongal based on sabudana and it was arresting in taste with a subtle hint of black pepper. We also tried Medhu Vada which was reasonable, a crispy mettur vada and also Mangalore buns. We ended our eating encounter with an aromatically rich filter coffee served in traditional steel tumbler. The accompaniments in the form of chutneys were very good and I took a fond liking to the Bangalore sambar which is mildly sweet.

On the whole, it was a very pleasing experience. The rates are nominal and more importantly gives you your moneys worth. The service is quick and you will get your stuff in a jiffy.

If you like tiffin items and want to try them the Karnataka style, 'Eating Circles' Gate should certainly welcome you with open arms and will definitely ensure that you go back delightfully happy after consuming some really top notch stuff.

Spice Klub - When innovation makes a lapidary leap!

It was really hard to fault the food served at Spice Club. Innovation took a new leap and presentation reached a higher order. Molecular gastronomy was honoured in all it's splendour making it a breathtaking dine in experience. It was quite hard to fathom that so much of inventions were possible in good old well known vegetarian food.

On the drinks side, the mango on the rocks lorded the show with ice chilled mango served in a beaker and cooled to perfection. The kokum Margherita with chilli too was one of a kind and zipped up very well on presentation. The fruit lassi had so much of flavour and it was simply melt in the mouth leaving a lingering taste behind even after you'd gulped the spoonful. The guava mocktail gave the punch effect and most of the coolers had a divine taste to it with the gastronomy work being done to perfection.

 The appetisers side were loaded with surprises. The vada pav was the show stealer and it was a complete camouflage as it looked anything like a vada pav but instead the buns came with a yellow pasty gravy which looked way different but only on tasting it did we realise that it was the condensed mixtured form of the evergreen aloo wala vada which was supposed to be spread molten across the softish bun pieces and had. The edible chilli packets were another win ideal to get the zesty effect. The pav bhaji with a makhni wala gravy served in the form of a fondue was quite good as well. The pani puri's were more of the usual sans the tube sized bottles holding up the green water. The Dahi puri was excellent and the aloo tikki was master class with the moist foam slurped over the cutlet pieces providing such a jaw dropping taste with the bite of aroma biting at every level. The Naanza was another experiment in the form of a pizza bread topped with cheese and scrambled panneer which was really filling by being loaded with stuffing.

The main course was not left far behind. I especially took fondness to the chilli cheese naan as well as the sundried tomato and olive naan's. The panneer tikka masala was delectable and the aromatic lentils worked it's magic in full vigour in the Dal Makhni. The corn & mushroom gravy as well as the veg makhanwala proved to be of great support.

The desserts were again an area where they unleashed a trick or two showcasing their prowess in full spirit. The flower pot was a chocolate lovers delight with the add on of even spoons being carved with chocolate. The rasgulla cheese cake was a lovely conglomeration of western and Indian with the cake on the exterior being like any other but as you keep churning it was hidden rasgulla in the interior. The volcano was another showpiece chocolate bomb of a delicacy ideal to close out our meal.

The ambiance is well developed and they have high end descriptive wall arts giving it a lovely appeal. The service was spot on and well attended to despite the heavy duty crowd. The rates are a wee bit on the higher side. Agreed, lots of techniques are used and efforts made to whip up a feast of a gastronomical show but still going purely by the items at hand, it does feel expensive on most counts.

I believe Spice Club has made a mark in Mumbai and this is it's foray in the shores of Chennai. If you don't mind pinching your pockets for a marvelous food gastronomical fiesta, this is an outlet that you'd love to visit and taste vintage cuisine in an alternative mode but guaranteed to be in spectacular fashion.

The Ayanamsa Puzzle!

One question where there just doesn't seem to be any unanimous answer is Ayanamsa. However for vedic astrology only the sidereal ayanamsa system seems to works best.

There are two schools of thoughts, one being Drik Ganitha Panchanga where calculations are based on Earth's rotation around the sun. The other one is Vakya Panchang based on the moon's orbit around the earth. In Vaakya Panchang or the Surya Sidhantha, calculations are not really clear and you will find significant differences in your rasi chart when compared to Drik calculations. For eg Jupiter transit always comes early (Sep 2nd 2017 to Thula in Vakya vs Sep 12th 2017 to Thula in Drik) and Saturn transit usually takes place after almost 2 months (Dec 19th 2017 to Dhanus in Vakya vs Oct 26th 2017 to Dhanus in Drik). So it's very apparent if a native were born in this period, position of planets can take a serious tumbling. There are views that Vaakya Panchang calculations are outdated and redundant but in most Nadi based systems especially thumb print astrology, only Vakya Panchang is used. Even in most ancient and Navagraha temples, they follow only Vakya Panchang and on Dec 19th 2017 millions gathered to Shaneeswara temple in Tamil Nadu to witness prayers being conducted. Though most people don't follow Vakya Panchang for astrological purpose, there is no denying that there is an esoteric as well as divine significance associated with it. Still some olden day astrologers especially in Tamil Nadu vouch for horoscopes based on Vakya and if I'm not wrong before Lahiri commission, the ayanamsa which was followed was closer to Vaakya or Surya Sidhantha.

Now coming to Drik Ganitha Panchangam. In this system there are plenty of ayanamsas which again creates plenty of distortions sometimes in Rasi chart and more so in divisional charts.

We will take 4 ayanamsas for comparison and see how each of them gives different results and if you are doubtful about birth time, it may need to be tweaked based on the ayanamsa you choose.

The Ayanamsas under consideration are:
1) Lahiri Chitra Paksha Ayanamsa
2) KP Ayanamsa
3) BV Raman Ayanamsa
4) Pushya Paksha Ayanamsa

The first two are close and there is not much difference and similarly the latter two are also somewhat closely related. Apart from these there is also the center of galactic ayanamsa which is said to be 28 minutes off from Lahiri and Yukteshwar ayanamsa very close to Raman.

Average time in which Lagna is in a sign is 2 hours = 120 minutes. Dividing 120 mins by 30 degrees, we get 1 degree = 4 minutes. A part of Navamsa is 3 degrees 20 mins which makes it around 13.33 mins in a particular sign (can say within approx 13-14 mins Navamsa changes in a sign)

You need to know these parameters to find out various approximations.
Lahiri Chitra Paksha Ayanamsa : 0:00 (Base Point)
KP Ayanamsa : 0:05 off
Pushya Paksha Ayanamsa: 1:07 off
BV Raman Ayanamsa: 1:26 off

Lets take the date 21st Apr 2018 with place being Chennai. At 11:35 AM, Lagna enters Cancer. As per KP it would have entered about 20 seconds earlier. As per PP ayanamsa, it enters almost 4 and half minutes earlier (1 degree is 4 mins and 0.07 constitutes around 30 seconds. We say 1 degree = 0.60 =4min, thus 0.30=2min, 0.15=1min, 0.07= about half a minute). So in this case even before 11:31, Lagna is already in Cancer. If we take BV Raman, its almost 6 mins away from Lahiri in terms of Lagna. So at just past 11:29 it already has gone into Cancer. In my opinion 6 mins is a substantial amount of time and if you see someone having 29 degrees in Lagna as per Lahiri, then for sure the person has already moved into the next sign as per BV Raman. Thus the correct Ayanamsa is absolutely essential when fixing the birth time and it cannot be the same across different systems.

Similarly you would find significant differences in Moon where there are bright chances that you may actually be a pada forward as per Raman in comparison to Lahiri and difference of Dasa balance can be upwards of 2 years.

Personally, despite Raman Ayanamsa being way off, I find that for timing of events as per Vimshotari Dasa it tends to work very well. Lahiri is however the most popular but it was more used as a tool to fix a umbrella consensus because various calendars were being used and in order to create uniformity with the base being Chitra, the brightest star in the constellation.

I would like to know which ayanamsa is most correct? Also does it makes sense to use ayanamsa as per your choice based on how it suits your events? Which was the one followed by the great Sages?

Listing below a summary of the different ayanamsas used for casting a horoscope.

A) Vakya Panchang :
1) Vakya Panchanga based horoscope
2) Surya Sidhantha based on beeja correction

B ) Drik Ganitha Panchang :
- Closer to Lahiri
1) Lahiri Chitra Paksha Ayanamsa (base 0)
2) KP Ayanamsa (5 mins off Lahiri)
3) Center of Galactic Ayanamsa (27-28 mins off Lahiri)

- Far off from Lahiri
4) Pushya Paksha Ayanamsa (1degree 7 mins off Lahiri)
5) Yukteshwar Ayanamsa (1 degree 21 mins off Lahiri)
6) BV Raman Ayanamsa (1 degree 26 mins off Lahiri)

60 Essential Components of Vedic Astrology

When analyzing a horoscope, it's a pre-requisite to look at these 60 components based on which the premise of Vedic Astrology largely rests upon.

- 9 planets
- 12 houses
- 12 signs
- 27 Nakshatras

9 Planets
In the realm of Vedic Astrology, Sun and Moon are considered as planets and their condition in a chart is considered to be perhaps the most essential when looking at a horoscope. Apart from Sun and Moon, the nodes of the moon namely the North Node Rahu and South Node Ketu also play an important role. In addition to this are the inner planets between sun to earth which are Mercury and Venus and the outer planets beyond the earth which are Mars, Jupiter and Saturn. Vedic Astrology stops with Saturn and does not go further to Uranus, Neptune and Pluto which is said to not have much effect on human life. Listed below are the 9 planets and a few of its essential characteristics

Sun - Soul, Sattvik, Prayer Room, Fire, Royal Status (King), Bilious
Moon - Mind, Sattvik, Family Room/Water places, Water, Royal Status (Queen), Windy&Phlegmatic
Mars - Strength, Tamasic, Kitches/Places of Fire, Fire, Army Chief, Bilious
Mercury - Speech, Rajasic, Drawing Room/Garden, Earth, Prince, Bilious,Windy&Phlegmatic
Jupiter - Life Force (Jeeva), Sattvik, Treasury/Money stored places, Ether, Minister, Phlegmatic
Venus - Passion, Rajasic, Bedroom/Dressing Room, Water, Minister, Windy&Phlegmatic
Saturn - Grief (Karma), Tamasic, Washing Area/Garbage Dump, Air, Servant, Windy
Rahu - Desires, Tamasic, Jail/Isolated places, Air, Planetary Army, Windy
Ketu - Detachment, Tamasic, Psychological/Secret Places, Fire, Planetary Army, Windy

12 Houses
The zodiac belt is 360 degrees and divided into 12 equal houses. In the parlance of vedic astrology, every 30 degrees constitutes a house. However in certain systems houses are said to be divided unequally based on the location of birth with some houses exceeding 30 degrees and some being much below the ambit of 30 degrees. However in traditional vedic, each zodiac sign is considered equivalent to a house. Each of the houses have specific significations for eg. first house is said to represent the self, character etc whereas the 2nd house denotes wealth, possessions, resources etc. Listed below are the 12 houses and a few of its essential characteristics

1st House - Appearance, Characteristic, Head, Disposition, Stature, Personality
2nd House - Wealth, Speech, Income, Face, Family, Resources
3rd House - Courage, Efforts, Younger Siblings, Natural Abilities, Hands&Arms, Communication
4th House - Mind, Comforts, Mother, Movable & Immovable property, Home, Heart
5th House - Intelligence, Creativity, Children, Past Life Deeds, Speculation, Belly
6th House - Diseases, Enemies, Debts, Service, Competitive, Abdomen
7th House - Spouse, Marriage, Conjugal Pleasure, Partnership, Other People, Sex Organs
8th House - Longevity, Secrets, Misfortunes, Marital Bond, Inheritance, Rectum
9th House - Blessings, Fortune, Dharma, Father, Guru, Thighs 
10th House - Profession, Karma, Life force (Jeeva), Fame, Position, Knees
11th House - Gains, Desires, Benefits, Social Circle, Elder siblings, Legs
12th House - Expenses, Losses, Bed Pleasures, Foreign Places, Intuition, Feet

12 Signs
These are the 12 categories of the zodiac belt divided equally into 30 degrees connoting different significations with each being represented by a symbol. Each of the rasis or signs themselves have signifying features and said to be ruled by a planet. For instance Aries represented by Ram is ruled by Mars is said to be fast and furious whereas a Libra symbolized by a scale is said to denote balance. Listed below are the 12 signs and a few of its essential characteristics

Aries - Movable, Fire, Head, Hilly and Mountain Places, Ram, Dhatu
Taurus - Fixed, Earth, Face, Banks/Treasury, Bull, Moola
Gemini - Dual. Air, Shoulders, University/Social Interaction Places, Twins, Jeeva
Cancer - Movable, Water, Heart, Watery places - Rivers/Lakes, Crab, Dhatu
Leo - Fixed, Fire, Stomach, Forests & Jungles, Lion, Moola
Virgo - Dual, Earth, Hip. Gardens & Orchards, Virgin, Jeeva
Libra - Movable, Air, Genitals, Market & Trading Places, Scale, Dhatu
Scorpio - Fixed, Water, Anus, Secret & Hidden Places, Scorpion, Moola
Sagittarius - Dual, Fire, Thighs, High rise & Religious places, Bow, Jeeva
Capricorn - Movable, Earth, Knees, Swampy places/islands, Deer, Dhatu
Aquarius - Fixed, Air, Shank, Philosophical/Sanyasa places, Pot, Moola
Pisces - Dual, Water, Feet, Oceans & Spiritual places, Fish, Jeeva

27 Nakshatras
The Nakshatras are star constellations and add another intricate layer to the zodiac signs. Each Zodiac sign comprising of 30 degrees is divided into 2 and a quarter Nakshatras or 9 padas. Each Nakshatra is said to have 4 feet each. Since 2.25 Nakshatras constitute a zodiac sign and there are 12 zodiac signs when we multiply we obtain the result of 27 Nakshatras. Each of the Nakshatras are ruled by a deity and they are also assigned star lord ships based on different systems. There are even categorisations of Nakshatras based on their nature for eg. a Nakshatra such as Punarvasu is said to be movable whereas Mrigaseera Nakshatra is said to be be tender by nature etc. Listed below are the 27 Nakshatras and a few of its essential characteristics

Ashwini - Ashwini Kumars, Laghu, Deva, Dharma, Air
Bharani - Yama Raj, Ugra, Manushya, Artha, Fire
Kritika - Agni, Misra, Rakshasa, Kama, Fire
Rohini - Prajapati, Sthira, Manushya, Moksha, Earth
Mrigashira - Soma, Mridu, Deva, Moksha, Air
Aarudra - Rudhra, Tikshana, Manushya, Kama, Water
Punarvasu - Aditi, Chara, Deva, Artha, Air
Pushya - Brihaspati, Laghu, Deva, Dharma, Fire
Aaslesha - Sarpa, Tikshana, Rakshasa, Dharma, Water
Magha - Pitris, Ugra, Rakshasa, Artha, Fire
Purva Phalguni - Bhaga Aditya, Ugra, Manushya, Kama, Fire
Uttara Phalguni - Aryaman Aditya, Sthira, Manushya, Moksha, Air
Hasta - Savitur Aditya, Laghu, Deva, Moksha, Air
Chitra - Vishwakarma / Tvastar Aditya, Mridu, Rakshasa, Kama, Air
Swati - Vayu Deva, Chara, Deva, Artha, Fire
Vishakha - Indragni, Misra, Rakshasa, Dharma, Air
Anuradha - Mitra Aditya, Mridu, Deva, Dharma, Earth
Jyeshtha - Indra, Tikshana, Rakshasa, Artha, Earth
Moola - Nirriti / Alakshmi, Tikshana, Rakshasa, Kama, Water
Poorvaashadha - Apah Jal Deva, Ugra, Manushya, Moksha, Water
Uttaraashadha - Vishva Deva, Sthira, Manushya, Moksha, Earth
Shravana - Vishnu, Chara, Deva, Artha, Earth
Dhanistha - Ashta Vasavas, Chara, Rakshasa, Dharma, Earth
Shatabhisha - Varuna Deva, Chara, Rakshasa, Dharma, Water
Purva Bhadrapada - Ajaikapada, Ugra, Manushya, Artha, Fire
Uttara Bhadrapada - Ahirbudhanya, Sthira, Manushya, Kama, Water
Revathi - Pushan Aditya, Mridu, Deva, Moksha, Water

Savya Rasa - Curated cuisine captured from the southern regional belt!

In a nutshell, Savya Rasa proved to be a wonderful experience. The ambiance with touches of yellow indicating an old world flavour was surely on point. The cuisine is largely South Indian and more of heirloom with authentic curated food from the down south belt of India comprising of 7 different regions. Lots of research had been performed and it was pretty evident during our recent visit.

This is sure to be a connoisseurs delight especially for those who've lived and tasted the sensory pleasures of the special food that the regions such as Nellai, Chettinadu are known to whip up. I began the evening with a vetrilai soup. It was a classic rasam soup with the betel leaves and spices combining to give the tongue an exquisite flavour. It surely sounded the bells in the right direction for more brilliance to be hurled at.

Then up in the starters, Urulai Podi Varuval was delightfully done up. The whiff of fresh podi coated over these burly sized potatoes had such a smoky lingering taste. The traditional green leaf gave it that extra punch. The other appetiser namely the pallipalayam kalaan was as superlative as it got. The mild hint of coconut over drool worthy mushrooms spiced up with ground masala and turmeric was indeed quite something. The panniyaram stuffed with chutney inside was also really good and so were the flavour filled vazhapoo vada.

For the main course, we tried the vetrilai poondu saadham. Being a quintessential lover of garlic, I lapped this one up instantly. In the mould of a biryani, the flavour was vehemently strong and possessed a rich taste. To go along tried the Avicha Muttai kuzhambu. This was quite nice too but would have ideally liked it to be a bit more spicier. More in the kurma texture, this contained three big fat pieces of boiled egg. Also happened to try the tamatar pappu which was a lovely Dal creation. Lastly I also wanted to try their egg hopper which wad so fluffy and an absolute tongue twirler. One word I need to mention about their gravies which were super succulent and amazingly rich in taste. You could feel the inherent presence of coconut cream tail gating on to the mouth.

And towards the end of the meal, we tried a number of refreshers ranging from Sharbath, rose milk, vasantha neer, neer moru and kokum mojito. There were all lovely in their own way carrying the necessary essence of flavours. And for desserts, we had a lovely slurp at the elaneer payasam along with the kavuni arisi halwa. It was a super sweet way to end a wholeseome delicious meal. The service was onstead and it's always a good thing when the servers know the menu in and out as their suggestions came in really handy. The rates as expected are a little pricey but since it is guaranteed to give a good fine dining experience, it ain't something really slouching over.

On the whole, a tremendous restaurant serving authentic flavour filled cuisine from down south of India.

Soy Soi - Asian and Amazing!

Soy Soi is another newbie which has hit tinseville. This one is perched in the Koturpuram main road. Koturpuram happens to be one residential locality which does not possess too many restaurants offering different cuisines and this happens to be a good addition.

This is not your usual chinese restaurant and the penetration is more towards Asian street food bordering into the cuisines of Singapore, Malaysia, Indonesia, Thailand, Vietnam and Burma. The interiors are done up well and the spacing is far larger than what you envisage it to be. Dim lightings infuse the Mandarin feel and an open kitchen atmosphere epitomises the street food culture.

Options are a little less for vegetarian but from whatever I had, I kind of enjoyed the fare. First up, the Tom Kha soup with a hint of coconut cream floating with veggies was quite nice. Not the best I've had but certainly decent enough. In the starters the Mushroom Dim sums were dished out well. They were soft and had grainy juicy mushroom pieces inset. I also tried the Pie Thai which were crispy corn tartlets having a mix of veggies inside. The thinly cut asparagus spread with a sambol sauce was quite good.

My main meal for the night was a veg Khow suey which came in a big plate with noodles at the center and condiments spread across such as peanuts, tofu, chilli flakes etc and coming along with an aromatic thai red gravy. This was the stunner and elevated the dish as it had a really delicious taste with strong dosage of coconut cream and just the right amount of veggies.

For desserts, had a Soy Soi brownie which was average at best. The brownies were quite chunky but a little hard at the exterior. The ice cream helped to balance out things.

Overall, it was a fairly pleasing meal. The service was quick and the food came in even intervals. One major grouse I have however is on the quantity. The portion sizes just did not justify much and even if the pricing can be said to be reasonable, the quantity feels a detriment.

On the whole, a nice little Asian eatery down this alley. Just a wee bit sprucing up on the portions can do this place a world of good.

Masaledaar - Pleasing North Indian Cuisine!

Make no mistake, Masaledaar whips up really pleasant North Indian food. This is one of their recent outlets and is located in GN Chetty Road in T Nagar. The place is small but they have done a good job with the spacing arrangement.

There is not much to talk about the ambiance and it's all about the food. The menu is a simple green colour slider with limited options and not overflowing just to have stuff for the heck of it.

We started with a tomato soup which was fairly nice. The corn starter was quite good too. But what lorded the show was the absolutely amazing Chandani panneer tikka. Being a Paneer afficionado, I wanted to check this place after hearing how jaw dropping well they make this sinful delicacy. The first thing which caught my eyesight on the menu was this and it did really live up to expectation. The panneer pieces were buttery smooth with dollops of cheese being coated across generously. It was truly melt in the mouth stuff.

For main course, we had Indian bread and peas pulao with yellow Dal fry and a curry called Goldasta panneer. The Dal was really nicely made and the panneer curry was sumptuous as well. We ended our meal with a delicious scoop of paan ice cream and we also had lovely glass of chaas which kept us company during our meal.

The service was quick witted and we got the items at a fast clip. The rates are a huge plus point. For the taste and quantity served, this is a real big win.

In conclusion, if you're looking out for some good authentic North Indian cuisine without really burning your pockets, Masaledaar should definitely strike a bell.

The Farm - Fresh & Cream

The Farm is like the ideal getaway spot away from the hush and bush of the city side to just soak in the sun and cozy along a laid back easy peasy meal. We were here unfortunately not at the right time in the sense we arrived just after their breakfast window got closed and there was a still good one hour to get sorted before the lunch touchdown were to start. However we weren't in the mood for too much food and hence settled down with a few desserts and beverages for company.

The place as such is in the interior of a divide and you would find plenty of greenery in the adjoining areas. The dining space is under a huge thatched roof and infuses comfort and lazy dining in every way. They make all their products farm fresh and in house. There is a lovely green house passage also which you can witness and the ambiance as such is minimal with not too many stuff stacked up. Miniature vehicles are found at the entrance just as an added attraction.

So we ordered for 3 of their cakes viz a banofee pie, lemon tart and a ricotta cheese cake. The banofee as well as the lemon based one was wonderful with the flavours flowing in resolutely. The added spread of fresh cream to touch up for the soft lemon cake was a total win. The cheese cake though disappointed a fair bit. It was raw with the taste not coming along and also the base crust was a little too hard for the liking. For drinks, we tried the cold chocolate and the hot chocolate both of which were well delivered. And as a breakfast option, we had a shot at the strawberries & cream which was a smacker of every sort. I absolutely loved the dulcy cream which accompanied the freshly made strawberries and this was kinda addictive that we had extra orders of the same.

It's a little hard to rate a place not having consumed their signature food offerings. As we were leaving, they were just about to start on the making the breads and I have a strong feeling the pizza's are going to be very good. Would definitely like to come back here to have a crack at them as well as other continental offerings.

The service wasn't the greatest. I wouldn't want to judge too much as the time which we entered, the place was technically closed. The rates seem quite reasonable. Most of our desserts were priced in the 200 range and seemed worth the money.

The Farm seems to be a wonderful getaway spot for a lazed out weekend afternoon with sumptuous food for company over which you can spend a good worthwhile time of a couple of hours.

Kipling - The evergreen perennial favorite from ECR

I have been residing in Chennai for over 2 decades but somehow never got a chance to go to this popular eatery close to the seaside at ECR called Kipling Cafe. A Sunday plan was made and finally I got heading there. First up, the ambiance is lovely and though it isn't the most ideal during lunch hours, they have lovely cottage kind of set ups for families to come and have a laid back meal. The presence of a fan underneath definitely helps.

Their menu is largely continental and there are also options on Thai. This is one place which also shouts of a good liquor spread and if you want to have something to gulp down along with your food, you do have options aplenty.

We started off with appetisers in the form of cheese garlic bread and ricotta cheese fritters. The former was a good way to start proceedings. Nothing exceptional but the bread was buttery soft and possessed a dollop of cheese on top. The ricotta cheese fritters were very good. They were breaded rolls comprising inset a mixture of ricotta, mashed potato, cheddar and chives with a wonderful mustard parsley sauce for company.

On to the main course, we tried the Mediterranean Pizza which was loaded with different veggies such as olives, broccoli, sun dried tomatoes, zucchini and spinach over a pesto base. The flavouring was very good and it was nice to have a bite of this pizza. We also had a penne pasta made up of pink sauce which was fairly nice and creamy possessing of the rightful ingredients. I just also had a shot at the Thai basil fried rice which was packed with abundant of flavours.

For desserts, we just had a Tiramisu. This was the usual kinds and mushy on the mouth. A good ender to the meal after all the savoury stuffs taking predominance all the way till the end.

The service was fairly quick and our food arrived at regular intervals. The re filling of water and clearing plates however could have been a little prompter.

The prices are definitely a bit on the higher side. This happens to be one of the elite outlets down this alley and it's really not a surprise.

If you want a lovely little place to chill and relax over a getaway weekend with good food and refreshing drinks for company, Kipling should certainly be within your plan radar.