ITP Indian Travel Places: Food, Travel, Tourism Business Events and Trade Shows
Phone: 044 33422222
Address: Sheraton Grand Chennai Resort & Spa, 280 ECR, Vadanamelli, Neelangarai, Chennai, Tamil Nadu, India
Time: 24 Hours
Meals for two: Rs. 1,600
Cuisines: North Indian, South Indian, Continental
Facilities: Breakfast, Full Bar Available, Buffet, Table booking recommended, Desserts and Bakes
The Reef: Sheraton Grand, Neelangarai, Chennai: Decor
I love the feeling of openness the moment I enter Sheraton Grand. In the distance of this linear resort, I see soothing hints of blue beckoning. I feel the need to watch the waves play with the sand. As I walk further into the resort, my ocean view expands, making me breathe deeper the fresh air, straight from the ocean.
Sheraton Grand is conceptualized in Chennai by local architects who understand the land, and that itself gives me a sense of belonging. This is their home and they know it well. Inside The Reef, one side is an expanse of glass, letting me look out at swaying palms and blue sky. The other side has an extensive buffet with live stations, a salad bar, pizza oven, dessert counter, etc.
Light wooden furniture, dressed up in orange, yellow and red upholstery has touches of black and grey to match the granite flooring and super-heavy table tops.
The Reef: Sheraton Grand, Neelangarai, Chennai: Food
Time to dig into the bread basket with its warm, freshly baked goodies, accompanied by dips. I like the Muhammara Dip. It’s got the sweetness from roasted red bell peppers, nuttiness from the walnuts and the distinctness from olive oil.
I simply have to tell you about the tall, attractive glass of Nellikai Lemonade. Dressed in pleated white and gold fabric, it has a colorful flower on top, held in place by a wooden pin. I’m not about to forget this ethnic beauty in a hurry. Nor will I forget the fizzy amla taste, fragments of amla adding authenticity enhanced by rock salt. Perfect for an afternoon by the waves, or the pool. A generous slice of precious, black truffle mushroom arrives in a white bowl with a few microgreens adding contrast and forming the foundation for the Truffle and Asparagus Soup. Drama begins when the creamy green soup is poured and gets a drizzle of truffle oil. I must tell you this, that thick soup does the truffle justice, with the asparagus mildness playing the supporting role of coming in at the end.
The Tomato and Burrata Salad is drizzled with balsamic. This combination of big and little tomatoes, with the creaminess of a smooth cheese surrounded by mozzarella skin, is indeed a delight in white. A contrast in colors, textures and tastes, with rocket leaves adding just a hint of peppy spice.
A little hard, and lacking salt, the Garlic Prawns, although beautifully plated and mildly flavored with garlic, are disappointing.
Straight from the live station, the Pumpkin Almond Adai, is hot. Dipping a piece in the Vengayam Gojju, a Karnataka side dish that has both big and small onions but no dal. I enjoy the difference. Thicker than sambar, the gojju has layers of flavors from all the ingredients it contains: curry leaves, green chillies, chopped tomatoes and garlic, to name a few.
The dessert counter has 21 varieties to choose from, including three hot Indian ones. I opt to try the Aadi Avul, a first for me. It is healthy as it is made of dry beaten rice mixed with raisins, cashew, coconut, roasted channa and sweetened with jaggery.
The Reef: Sheraton Grand, Neelangarai, Chennai: Plus & Minus
The newest resort on ECR, Sheraton Grand has a lot going for it, despite its limitation of being a linear resort with a limited ocean view. It has been cleverly designed. While some of the food is perfect, the others fall a little short of perfection.
