Friday , February 28 2020
601-The Park, Nungambakkam, Chennai North Indian Restaurant

601-The Park, Nungambakkam, Chennai North Indian Restaurant

Restaurant Name: 601-The Park, Nungambakkam
Phone: 044 42676000
Address: The Park, 601, Nungambakkam High Road, Nungambakkam, Chennai, Tamil Nadu India
Time: 24 Hours
Meals for two: Rs. 2,700
Cuisines: Biryani, North Indian
Facilities: Breakfast, Home Delivery, Wheelchair Accessible, Full Bar Available, Free Parking, Valet Parking Available, Indoor Seating, Table booking recommended, Kid Friendly, Luxury Dining, Gluten Free Options, Vegan Options, Buffet, Desserts and Bakes, Live Sports Screening, 4/5 Star, Smoking Area, Wifi, Serves Jain Food, Brunch

601-The Park, Nungambakkam, Chennai: Decor

Quietly sophisticated, done up in soothing cream, blue and gold lotus buds and blooms, Lotus Thai at The Park Chennai has made quite a stir ever since its inception. It is the restaurant one heads to for lunch or dinner and expects to get a taste of authentic, modern Thai food.

Lovely embroidered discs brighten a long wall, opposite translucent drapes that allow light to filter in. While fresh flowers add their elegance to the restaurant.

I like the raw silk menu, embroidered with a gold lotus bud. Significant, I think, and goes with the whole theme of the place. Looking in, I find the menu has changed, but I also see some classics that one, kind of, expects to see on a Thai food menu.

Stir Fried Lotus Stems are favorites that have remained on the menu since Day 1. And I’m not leaving without tasting what the new chef has done with this classic. I like it. Especially the sriracha sauce it is tossed in (after being cornflour dusted and deep fried). The sauce, I’m told is made in-house.


Tempura Prawns, though, are a bit of a let-down. Because, the tempura coating is too thick. Having said that, I must tell you this: although the prawn itself has gone cold because of all my examination, it hasn’t turned rubbery. I like the touch of black sesame, and the smokiness of the sriracha aioli emulsion. Broccoli and Bean Crud Satay comes on a stick in its own shot glass with a lovely peanut sauce settled at the bottom. A study in contrasts. Grainy textured, it goes well with the peanut sauce leaving me smiling with satisfaction.

You’ve got to open it and let the aroma surround you. For this rice is special. It arrives wrapped in a large lotus leaf, and is called… Lotus Rice. It also has edamame beans, carrots and water chestnut pieces mixed into the fragrant jasmine rice. I eat a bit of it by itself before mixing in the Spicy Pork Belly curry with pumpkin and a red curry paste that does not have coconut, yet is truly Thai, thanks to the kafir lime and the red curry paste.

The Pandan Mascarpone Mousse Genoise story has to be told. Not entirely traditional, this dessert is set to win hearts and not just by its looks. Covered in a green tea sponge it is not too sweet, allowing the pandan flavour to gently hold sway. Chef calls this a Thai inspired dessert, I call it clever.

601-The Park, Nungambakkam, Chennai: Plus & Minus

The new chef at Thai Lotus is settling in nicely. A little more attention to the finer nuances of the food will work well.

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