For a pleasant dining experience
Homely food and a wonderful dining space. That's what Hotel Arrunnachala offers
Enjoying the meal - Pics: K.Ananthan.
STEPPING INTO the entrance you wonder whether you are in a restaurant. A play area comprising slides, oonjal (swings) and seesaw, a resting place and spacious exteriors, and an equally impressive dining hall with exclusive sections for families. Hotel Arrunnachala has all this and more.
Elegant yet simple-that's the USP of Arrunnachala. The 76-cover restaurant situated on the Avinashi Road, is ideally suited for weekend diners.
"Families are our target audience. We are offering popular items to attract their attention," says C.R. Senthilkumar, its proprietor.
Though interiors are not decorated with eye-catching designs, the place nonetheless has a charm to it. "The whole idea is to provide a feel-at-home atmosphere," he states.
Well, getting on to the food on offer. The six-month old restaurant has an expansive menu to suit every taste bud.
It includes Indian, Chinese, Chettinad and seafood items. I started off with the Manchou soup.
A delectable spread
The heavily spicy soup (with fried noodles, spring onion and celery added on) was a good appetiser.
The special chicken chukka is a must try. The delicacy (a Kovilpatti special) made by frying small pieces of chicken in ghee (with the addition of cashewnut and ground pepper) and garnished in gingelly oil was good and left you asking for more.
Though most items on offer are commonly available, it is the preparation that makes all the difference here. So you can munch a fish fry that does not have the trademark `red tinge'.
The addition of spices in small quantities made it very bland.
"We have reduced oil and colouring agents to the maximum possible extent for non-vegetarian items. As they have become popular, we decided to stick to this preparation style. Moreover, health conscious people specifically ask us to prepare it that way," Senthilkumar explains.
The `Mushroom Manchurian' that one got to taste is quite different here.
As the corn flour and maida portion was brought down considerably, the dish had a `natural' flavour.
You can also get lip-smacking Chettinad delicacies at Arrunnachala.
The items available on specific days and on order include aappam, idiappam, cumbu and keppai dosa.
The cumbu dosa is bland but went well with the sour garlic chutney.
You also get kondakadalai kozhambu and ennai kathirikkai kozhambu for the dosas.
I followed this with thayeer sadham. The homemade nellikkai (gooseberry) pickle and thayeer sadham made for a great combination.
"Corporate customers form a major part of our customer base. They come for lunch," Senthilkumar says.
Every Sunday the restaurant offers special regional non-vegetarian items.
Arrunnachala also offers executive meals for lunch and undertakes outdoor catering.
The restaurant is open between 11.30 a.m. and 3.30 p.m. and 6 p.m. and 11 p.m. For details, call (0422)-2566555, 94433-51023.
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