Down Sterling, Nungambakkam, Chennai

Restaurant Name: Down Sterling, Nungambakkam, Chennai
Phone: +919383893838
Address: 17/A, Sterling Avenue, Nungambakkam, Chennai, Tamil Nadu India
Time: 12:00 PM – 11:00 PM
Meals for two: Rs. 1,800
Cuisines: Thai, Continental, Chinese, Salad, Asian
Facilities: Home Delivery, Takeaway Available, Full Bar Available, Indoor Seating, Outdoor Seating, Table booking recommended

Down Sterling, Nungambakkam, Chennai: Decor

Down Sterling is located in a refurbished heritage house and has 12 different ‘rooms’… small, medium, large, extra-large and a few banquet spaces. The owners have done their best to retain its ‘old’ personality, including keeping the mosaic flooring intact and relocating the original grills creatively, in different places. Example: the ladies restroom. The decor is European, with wood-and-leather seats, marble-topped tables, lots of breathing space and a lovely glass covered, air-conditioned sit-out, where one can actually relax in a garden or watch the rain splash against glass without worrying about getting wet, or the insects bothering you.

Down Sterling, Nungambakkam, Chennai: Food

Those in a hurry, have no reason for worry. There’s a section on the menu with Bento Box options.

I’m in no hurry, so I opt for the Kkanpunggi Chicken. To drink, I’m having a Hot Toddy. The chicken nuggets are succulent even though they are deep fried before being wok-tossed. Happy to note each dark morsel is well coated with a mix of soy, honey, fresh red chilli paste and chilli oil. There’s also garlic, onion, bell peppers.

If you plan on ordering the Gnudi Al A Pesto, and the Kkanpungii Chicken, ask the server to bring the Gnudi first. It is on the bland side, and the chicken does have overpowering flavours that could mute those from the Gnudi. For that reason alone, I had to eat more than one of the fluffy spinach, ricotta and parmesan cheese crumb-coated and deep fried to a golden crisp Gnudi, generously dipped in the chilli garlic pesto.

My main dish is Gamberoni Sorrento — grilled tiger prawns basted in white wine, bird’s eye chilli, parsley and garlic. Mine has a hint of smokiness, and is moist. On the side, there are veggie sticks, mushroom con carne, and a lemon butter sauce.

Desserts are from Jeanne Ferrer. Each layer of the Triple Chocolate Cake Egg-less is beautifully defined. Not over sweet, it lets the chocolate linger on. The crumbly biscuit chocolate base adds intrigue.

Plus & Minus:

This place is a labour of love. Every detail is looked into and no effort spared to get it ‘just right’.