ITP Indian Travel Places: Food, Travel, Tourism Business Events and Trade Shows
Restaurant Name: Bayroot: Green Meadows, Palavakkam, Chennai
Phone: +919944990950
Address: 4, 364, Anna Salai Rd, Palavakkam Kuppam, Palavakkam, Chennai, Tamil Nadu 600041 India
Time: 12:00 Noon – 11:00 PM
Meals for two: Rs. 1,800
Cuisines: Continental, Mediterranean, Middle Eastern, Salad
Facilities: Takeaway Available, LGBTQIA Friendly, Family Friendly, Valet Parking Available, Table booking for Groups, Indoor Seating
Bayroot: Green Meadows, Palavakkam, Chennai – Decor
A red tiled pathway leads to Bay Root, the restaurant at Green Meadows. There is greenery all around. Vibrant yet mellow, open yet cosy. A manmade pond has energetic orange fish flapping their fins.. Large cane lights hang from the ceiling and the dark flooring offsets green sofas and comfortable black cane chairs. During lunch, the large glass windows with louvered sides let you see nature’s beauty that surrounds.
Bayroot: Green Meadows, Palavakkam, Chennai – Food
A lazy afternoon lunch calls for the No Name Cocktail with six secret ingredients. Each of which comes in a test tube tray. Quite heady, it’s tangy, sweet and flowery. The Cold Mezze Platter has a lot of stuff that you could fill into your warm pita and enjoy. While the rest of the fillings are quite the usual, what I enjoyed were the beetroot hummus – made completely of beetroot (no artificial colors or flavours) and, get this, black sesame hummus.
Shish Tawook – chicken chunks on skewers with hummus, some salad and toume, arrives accompanied with pita discs. I like the smooth succulence of the chicken, and the delight of harissa with sumak. Where the Shish Tawook charms, the beautiful-looking Katafi Prawns disappoints. Not because of the rice vermicelli it is wrapped in or the muhammara which each beautiful prawn sits on. It is be-cause the prawn loses its succulence in the process of being deep fried.
The Apple and Pear Salad is a delight to look at and to eat. It is bursting with freshness and colour and is tossed in a soothing hibiscus vinaigrette.
Local lamb shank marinated for 12 hours and cooked for two-and-a-half, dum-style makes sure the meat in the Mutton Rogan Josh is succulent. The meat slides off its bone easily, and allows the gravy of curds, tomato, onion, ginger, spices, Kashmiri chilli, etc to mix in nicely with the fried onion topped basmati rice.
The dessert is called Shiraz Poached Pear, presented on a cushion of mascarpone cheese. Surrounded by can-died walnuts and goat cheese crumble, each element has been chosen with care. The Shiraz Poached pear is cooked in Shiraz wine till it becomes soft (not soggy). Goat cheese crumble is soft and therefore more than just garnish.
Plus and Minus:
The food here is different without being radical. A lot of effort has gone into planning the menu, so there is a lot of variety there. Something for every craving.
