Friday , May 29 2020
Rosewater, Anna Nagar, Chennai

Rosewater, Anna Nagar, Chennai

Restaurant Name: Rosewater, Anna Nagar, Chennai 
Phone: 044 48501111
Address: V3, 4th Main Rd, Anna Nagar, Chennai, Tamil Nadu India
Time: 11:30 AM – 11:30 PM 
Meals for two: Rs. 1,500
Cuisines: Indian, Asian, Continental
Facilities:No Alcohol Available, Valet Parking Available, Table booking recommended 

Rosewater, Anna Nagar, Chennai: Decor

Rosewater occupies all the three stories of an entire building in Anna Nagar. Naturally, it gives a feeling of space. On the buffet floor, the restaurant is well done-up in wood and granite, with upholstery quite predictably in safe shades of brown. Splashes of colour are from the food, the prominent green and red soup pots. Everything is sparkling clean.

This place takes its name seriously and begins with a welcome drink called Rosewater (what else?). Nestling at the bottom of my glass, along with the slippery, swollen subza seeds are real rose petals. I like the subtle sweetness and gentle fragrance of roses that come along with this drink.

Rosewater, Anna Nagar, Chennai: Food

Chicken Manchow Soup is presented with the traditional crisp noodles on top. Flavours of garlic in the thick brown soup compete with the chicken pieces, while green chillies make their presence felt.

Aloo Chutneywale impress me with their crisp, green exteriors that hold together the soft crumble of well-cooked baby potatoes within. The spicy sting comes from potent green chillies in the marinade.

Before I go into the main course, I must mention the Grilled Pepper Paneer. I cannot believe its softness, and get the chef to confess it is malai paneer. The fact that it is fresh makes it easy for the slim slices to absorb the marinade, which is a blend of green coriander, chillies, lime juice and a touch of haldi. The slices of red and yellow bell peppers add some extra flavour, colour and hints of moist crunch. Prawns Salt and Pepper live up to the name; though cornflour coated and deep fried, the prawns retain their succulence, thanks to the fact that they are fried for just a minute in very hot oil. That finish with butter, spring onions, bell peppers and rice vinegar speak volumes on my palate and I find my hands have a mind of their own, as they reach out for one more.

Spicy and traditional, the Fish Kandhari is a typical Kerala-style fish, made by a chef who specialises in Kerala cuisine. The Kandhari chilli, mind you, is spicy, but has a unique flavour, taking the white pomfret fish to a different level, along with the coconut milk and a freshly ground masala.

Crisp and thin, the warm Jelabis are classic heart stealers. And these, made fresh by the halwai, do a good job of getting addictive.

Rosewater, Anna Nagar, Chennai: Pluses & minuses

I like that they don’t fill the dishes to the brim at the buffet. This way, they can replenish the containers as they get empty, without wastage. A lot of effort has gone into getting the food right. Each cuisine has a dedicated specialist chef.

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