Introducing molecular gastronomy to the menu
Chennai, 20th June 2016: The Raintree, St. Mary’s Road announces its modern contemporary menu at its rooftop restaurant ‘Above Sea Level’ crafted by their newly joined Executive Chef Deepak Dandge. Featuring a décor that bespeaks understated elegance, Above Sea Level will offer an unparalleled dining experience with its newly introduced dishes which will include new age food techniques like molecular gastronomy, a form of collaborating science and cooking.
The brand new menu will be available only for dinner. It will showcase Indian, Western, Mediterranean, Italian & molecular gastronomy combinations such as ‘Air’ podi idli with sambhar foam, mango pickle foam, Palak - cream cheese kebab, Yoghurt papadi ‘Molecular’ mint foam, Karari broccoli with mint mango dip, Scottish salmon fillet, Bangalore tenderloin steak with fried potato shots & asparagus, Imported lamb rack with mushroom puree, Ajwaini paneer tikka with mango mint chutney, Tabak jamun, ‘Caviar’ jalebi with rabdi to name a few.
Chef Deepak Dandge– Executive Chef said, “We are thrilled to launch an innovative menu and it’s exciting to be introducing this with one of the most popular restaurants in Chennai. Our menu will reflect the best of cuisines coupled with scientific cooking methodology which will be a welcoming experience at our rooftop restaurant. What makes this unique is that we borrow concepts from physics and chemistry to highlight the taste and texture in food.”
With the aim of bringing a fresh new gastronomic experience we have launched an array of dishes to cater to the evolving taste buds of Chennaites.
