November 29, 2017
Anagha Krishnakumar (192 articles)
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Here’s Everything You Wanted To Know About Prime By Madras Gourmet Society

Today’s fine dining has evolved into an eclectic blend of cuisines and dining concepts. However, even now people mistake fine dining for crisp tablecloths, violins in the background and seven-course meals. Madras Gourmet Society is here redefine fine dining, splendidly.

Unless you were living under a rock, you would have heard all about Prime that was organized by Madras Gourmet Society on 24th of November.

MADRAS GOURMET SOCIETY- REDEFINING FINE

DINING

Two culinary masters came together to create a 4-course gourmet delight with the freshest and finest produce. Chef Mathangi Kumar is an alumnus of the renowned Le Cordon Bleu. Specialising in French Cuisine, she is currently the Head Chef and Partner of the That Madras Place, known for serving unpretentious food in a quirky ambience. Chef Sriram Rajendran, the founder and CEO of Cassandra foods that owns everyone’s favourite jar cake; The Table.

The dinner started with a shot of Warm Braised Organic Carrots with Freshly Squeezed Coconut Cream and Cold Smooth Puree of Tomato and Avocado. The soups were served with Potato and Rosemary Focaccia and Whipped Confit Butter and Freshly Chopped Parsley.

The Tapas section of the menu included Smoked Indonesian-Sambal Chicken Slices with Lime, Southern- Spiced Lamb Mince on Flatbread with a dollop of Sour Cream, Tequila Marinated Chilli Prawns with Sweet and Spicy Pineapple Salsa and Spicy Beer Battered Fish Fingers with a Tangy Jalapeno dip for the non-vegetarian side.

And for the vegetarian side, the dishes included Homemade Basil Walnut Pesto with Plum Tomatoes and Mozzarella Flatbread, Mixed Mushroom and Hazelnut Pate with Crostini, Crisp Paprika Potato Skins With Caramelized Garlic and Lemon Alofi and Fresh Vietnamese Rice Roll with Thai Sweet Chili Sauce.

For the entrée, there was Pumpkin Risotto with Caramelised Onions and Brown Butter Sage for the vegetarian side. For the non-vegetarian side,  the Jerk Spiced Chicken with Jamaican Rice was an absolute delight while the Lemon Chilli Crab Linguine with Butter Poached Prawns and Herb Crusted Baked Fish was every worth every bite. The Jamaican Rice was cooked to perfection and went perfectly with the Jerked Spiced Chicken.

The dinner was enjoyed with some of the finest wines like Folonari Merlot IGT (Red Wine), Folonari Chardonnay D’Italia (White Wine) or Bodegas Juan Gil Pedrera Rose.

 

Now for our favourite part of a meal, the desserts! Almost Baked Chocolate Slice with Salted Caramel Ice cream and Raspberry Coulis for dessert will definitely tempt you for seconds. Coffee Panna Cotta with Praline with an Espresso Drizzle has the hint of coffee that adds to the taste and is the perfect way to end a delicious dinner.

For a better picture, watch the below video!

 

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Anagha Krishnakumar

Anagha Krishnakumar

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