J Hind: Grand By GRT Hotels, T Nagar, Chennai

Restaurant Name: J Hind: Grand By GRT Hotels, T Nagar, Chennai
Phone: +919677264646, +919940141914
Address: 120, Sir Thyagaraya Rd, Drivers Colony, T Nagar, Chennai, Tamil Nadu 600017 India
Time: 12:00 Noon – 10:00 PM
Meals for two: Rs. 2,500
Cuisines: Mughlai, North Indian, South Indian, Beverages
Facilities: Takeaway Available, Full Bar Available, Table reservation required, Luxury Dining, Romantic Dining, Indoor Seating

J Hind: Grand By GRT Hotels, T Nagar, Chennai – Decor

J Hind at the Grand Chennai by GRT is off the lobby and is done up using bright colors, artifacts and designer upholstery collected from across India, representing the cuisine the restaurant serves. There’s the luxuriant mustache logo that never goes unnoticed, represented as it is in the wall decor, on the menu, and other merchandise. The centre of the ground floor and mezzanine restaurant has majestic filigree teardrop-shaped lamps hanging from the ceiling. Then, there are carved pillars, arches, drapes and semi-private dining spaces.

Food:

Pan-Indian cuisine encompasses food from all over India, including what you get in dhabas on highways. The NH 44 section of the menu represents
journeys on highways. Not necessarily ‘authentic’ in terms of traditional recipes, though.

Aali Vidhai Paruppu Vadai is essentially paruppu vadai, coated with flax seeds, adding their extra nutty crunch. Its coarse open textures blend happily with the coconut chutney that comes along. Kadugu Yera retains its succulence while the subtle mustard marinade allows the spiced thick coco- nut milk to shine brighter. Two marble size spheres of mutton dumplings get a warm broth poured over them. While the spheres are interesting by themselves, it is the flavours from the broth that charm the taste buds.

Zafrani Paneer Tikkas, served over live coal, are soft, well marinated and crusty around the edges. The yellow chilli, hung curd, spices and saffron have penetrated the core, allowing enjoyment with every bite.

Kanyakumari Kattu Soru is basically short-grained jeeraga samba rice, with egg, mutton and fish. Wrapped in a banana leaf, served in a palm leaf box, it is darkish because of the liberal use of pepper and imparts that typical ‘highway’ taste.

Karumpatti Halwa in a pastry shell is exactly where south India meets the west.

The ‘Phirni’ that appears in a jar, although appealing, is a case of mistaken identity. Instead of phirni, we get kheer in the jar. Pluses and minuses: While some NH44 dishes are bang on, some need small tweaks.