Boom Appetite, Chennai! Try this new Portuguese food festival for flavours, both exotic and familiar!

Portuguese food always seems so familiar. This may be primarily due to the fact that Portugal has had such a great influence on our culinary sensibilities, especially here in southern India, all thanks to their imperial presence on our land for more than a century. It was therefore necessary that we examine this nutritional promotion in ON The Rocks, Crowne Plaza Chennai Adyar ParkEspecially when we heard that Head Chef Manoj Kumar will be curating this special menu.

Portugal Feast – The culinary path from Portugal to Calicut begins with letters Amuse Bush It pays tribute to the agricultural contributions of the Portuguese to India and Southeast Asia. It features cheese and cashew nuts Templates (similar to Goan appetizers), corn tortillas focus on cheese and cashews – both food additives aided by Portuguese culture! We quickly follow this up with a file Hot Greenand potato soup Marsicos tendon – Clam chowder – Both are representative of the motherland, which in this case is Portugal. The soups were nutritious, tasty and hearty, just as we would expect continental Portuguese cuisine to be. They were also a great reprieve from comme ci, comme ├ža Amuse Bush.

The appetizer that came next was from Mozambique – grilled onions suna Portuguese afro cabbage takes on the humble onion Samosa; and a Shrimp dumplings or shrimp stir-fry of Afro-Portuguese. Hard to spoil these, but kudos to the chef for choosing something so exotic. Then we turned our focus to our appetizers from Malindi, the former Portuguese colony in Kenya. With stronger East African influences here, the dishes served were MeatGrilled chicken thighs served over vegetables on the side jus; And Sukama WeekRoot vegetables and collard greens are served alongside sourdough bread. We were expecting that kick of African spice, which while subtly present, didn’t really scream for attention – should we give credit to the chef for that nuance or did we just get lucky? We’ll go with the former.

Our main dishes made with rice from Mogadishu, Somalia; He was Iskukari line It’s served with lamb or potatoes, and while the flavorful rice was delicious, it wasn’t all that different from many of the spiced rice dishes that spread across Asia and Africa. This slight letdown, however, was more than made up for on our last course, dessert, which brought us safely home to the delicious fried sweets Kozhikode style. Unakaya (banana, coconut and jaggery) served with ice cream which was a perfect end to the meal.

INR 2750 onwards. Dinner only. until March 26th.

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