The Flying Elephant at the Park Hyatt Chennai travels North with Chef Khurana 

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Our favourite Indian inspired wall at the Flying Elephant (Samsung Galaxy S7)

I’ve always believed that International chains need a strong flagship hotel to put them on the India map. It’s what went right with the Hyatt brand in India with the Hyatt Regency Delhi fuelled by the hotel’s emblematic F&B outlets. Chef Anil Khurana drove one of these restaurants – Aangan, and he is now the Indian corporate Chef of Hyatt hotels in India.

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Succulent Kebabs (Samsung Galaxy S7)

Chef Khurana and his team have taken over the Indian kitchen – one of the many dedicated kitchens, at Flying Elephant. With three decades of experience (including a long stint with ITC’s Bukhara) Chef Khurana’s passion for Northern Indian cuisine is understandable. It’s this experience that adds that extra zing to food that many of us see as predictable – after all how different can a Dal Makhni or Paneer Tikka taste.

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The Indian Kitchen at the Flying Elephant (Samsung Galaxy S7)

The menu keeps things simple and yet the flavours shine. Like the Prawn Tikka where you can actually taste the succulent prawns unlike the run of the mill Prawn tikka where a truckload of masalas kill the prawns many times over. It’s the same with the Dal Makhni – probably the best we’ve tried in Chennai at a food promotion in recent times (and in the same league as the Peshawri at ITC Grand Chola). The standout dishes however are the Butte (Corn) kebab and the delicately flavoured corn and mushroom gravy enhanced by the presence of exotic Kashmiri morels. There are no desserts on this menu but there’s always the Flying Elephant’s signature chocolate cake, arguably one of the best ways to end a meal in Chennai.

Flavours of North India is on until August 14, 2016 at the Flying Elephant, Park Hyatt, Chennai. For reservations: (044) 7177-1234. Meal for 2: Rs 3500/- 

 

 

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