CHENNAI: What’s a New Year celebration without good food, music and the right company? With fresh hopes for the year ahead, city hotels are getting ready with thoughtfully curated New Year experiences centred around dining and togetherness. At Taj Coromandel, the focus is on an open-air celebration that blends indulgence with comfort. The hotel’s signature restaurants, Southern Spice, Golden Dragon and Prego, along with its bar, Chipstead, are coming together for the occasion. Vikas Malhotra, Area Culinary Director and Executive Chef at Taj Coromandel, says his team has curated a bespoke seven-course menu to mark the occasion. “This year, we’re welcoming the New Year by the poolside, with roasts, grills, barbecue and carving stations,” he says.
“There are plenty of dishes that stand out. The grilled Mangalore fish with chermoula spice, the 24hour slow-cooked leg of lamb and the classic lobster thermidor are sure favourites. Desserts are equally tempting, with nearly 50 options, including champagne jelly and a selection of in-house chocolates, bars and pralines made from single-origin chocolate,” adds Vikas.
The spread features a Parmesan wheel risotto station, barbecue grills with seafood, meats and vegetarian options, and a New Year’s Resolution counter focused on wholesome choices. Dishes such as avocado and millet curd rice, ragi mudde with white beans curry, black rice pulao with edamame and carrot, barley bisibella bath and tofu bhurji offer a balanced contrast to the indulgent mains.
Chef Murthy of Feathers Hotel says this year’s New Year’s menu is the result of careful research and planning. “We drew inspiration from Taste Atlas, a global food encyclopaedia that documents traditional dishes, local ingredients and authentic cuisines. From this, we identified 10 prominent cuisines and selected one or two representative dishes from each. The spread is elaborate and designed to surprise guests,” Murthy tells us. The menu will be available at Skyloft and Waterside on December 31 and January 1.