How about Biriyani for Breakfast ? Hotel Pandia's, Washermenpet

On Sundays, I greet the Sun only after 10.30 am. If I am out of my bed "early morning 7 am" on Sundays, that would be only for food. I was craving for a good meaty breakfast and was ready to sacrifice my Sunday sleep for that. From one end of the city, drove all the way to the other end, picked up my PIC and came back to central. The place which I wanted to check out was closed on account of new moon day. Hey I am not a person who looks for full moon/new moon/ Tuesday/Friday to eat meat okay. Shab suggested that we check out Pandia's. More than that suggestion "Breakfastku biriyani irukkum" is what calmed down my murderous rage.

From Central, we went to Hotel Pandia's at Washermenpet. I was still disappointed and was worried that my sacrifice would go waste. Upon entering the place, we were shown the family room dining area. I was told that every Wednesday and Sunday they serve turkey biriyani. Alas it wasn't available when we asked for. Ordered a mutton biriyani, mutton korma, paya, idiyappam, mutton chops and egg dosai.

First to arrive on the table was the mutton biriyani. Not the usual spicy, fragrant biriyani. It was mild on spice and aroma, non greasy, nil irritants yet flavourful with melt in the mouth kind of meat. Every mouthful clubbed with the korma or paya it tasted absolutely delicious.



Mutton Korma won my heart instantly. Boy o Boy. Such a creamy, coconut-y smooth korma with soft chunks of mutton was such a delight to eat. Be it with idiyappam or the biriyani or egg dosai, I couldn't stop myself from having this beauty. Never had such a stunning dish in recent times.


Paaya was not like the usual ones I have had so far. This paaya had pepper dominating the palate. Even the gravy wasn't thick but it was absolutely delicious. Especially when had with the biriyani it was vera level.

Mutton chops was good. Again think gravy but spicy and tangy as well I liked it a lot. It went really well with the egg dosai. Egg dosai was huge, thin and well seasoned.



That was a sumptuous breakfast. Worth sacrificing the Sunday sleep :P and travelling all the way to the other end of the city. Service was slow and grumpy in the beginning, with the waiters fighting in between them about how they are over working. At the end of the meal, we were able to see them smiling. Paid 1200 in total along with a few take away.

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Nellai Vairamaligai, T.Nagar

Couple of weeks back few people notified me that VairaMaligai restaurant, a famous and iconic restaurant in Tirunelveli has opened in T.Nagar. Though they couldn't confirm the franchise/originality of the one in Chennai, they vouched for the taste at Nellai branch. Me and my PIC zeroed in this place for our dinner meet. This place is located on Thirumalai Pillai Road, T.Nagar opposite to Vidyodaya school. Brightly lit and a simple interior with about 4 tables at ground floor. I guess they do have dining space at first floor too, but isn't fully functioning yet.

Very limited menu could be a setback to get repeated customers. Few varieties of parottas, dosai and nattukozhi roast are the things available. They serve chicken gravy and veg kuruma along with what they call as chicken podi/chicken thokku/kuzhambu (yep. Three names from two waiters :P). We ordered Naatukozhi roast and cutting chicken. The big difference between both the dishes is that the former is the leg of the naatukozhi roast whereas the other one is the same cut into pieces (That meesai vecha chandiran, meesai illana indiran moment :P). Duh!! So much for variety eh? Well about the taste, all I could feel was the strong coconut oil flavour. Nothing else.



Regarding the parotta, it wasn't upto the mark for a place which claims to be specialist in parotta. The gravy too didn't have much flavours to talk about. Veechu Parotta was better out of all the stuffs we had. The ceylon parotta had the same nattukozhi roast as stuffing along with egg. Again except the coconut oil domination nothing home to write about. Salna parotta was decent with the parotta soaking up the salna very well. Egg dosai was okayish. Could've been nice to see some seasoning sprinkle over the egg. But that's my personal preference.






Service was quick and attentive. Total bill was around 700 odd bucks. Though the parottas works out cheaper than the other leading chain from Kutralam, I would prefer the later anytime for parotta and gravy. With limited menu and missing wow factor in their USP dishes, I'm not keen on going back again.

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