There is something truly special about enjoying a meal crafted by home chefs. Perhaps it’s the freshness of their ingredients, or maybe it’s the unique recipes they bring to the table. Most importantly, it could be the love and care they infuse into their cooking, as the saying goes, “your emotions reflect in your food.”
For over a decade, I have been a strong advocate for the work of home chefs, a passion that led me to establish The Big F Awards around 11 years ago. This platform aimed to recognize and celebrate the culinary talents of home chefs and bakers, providing them with a well-deserved spotlight. Yet, despite years of championing these talents, I still find myself discovering hidden gems, as I did on a recent visit.
Elan at The Lodhi is currently hosting a South Indian pop-up by Home Chef Anjali and her mother, Hema. One intriguing aspect of their story is their surname, ‘Gupta.’ Given our preconceived notions, one might expect them to specialize in traditional Baniya or Marwadi cuisine, not South Indian delicacies. However, after a brief conversation with the shy yet confident Anjali, it became clear that her roots in Chennai, where she was born and raised, deeply influence her culinary prowess. Eager to experience their creations, I let the food speak for itself.
We began with raw banana fries paired with a vibrant beetroot and spicy peanut chutney, alongside rava-battered fried prawns topped with podi masala. Both dishes were exceptional, prompting me to take Anjali’s skills seriously and proceed to order the main course.
While the Chicken Ishtew left me slightly underwhelmed, the Malabar fish curry more than made up for it. The Surmai fish, delicately cooked in a tangy tomato sauce, was a standout. It’s safe to say that this was the best Malabar fish curry I’ve had, leaving me craving more even a day later. The Kerala Mutton Roast was another highlight, expertly cooked without the need for any tenderizers.
Though the appams could have been a touch more fermented, the ragi millet appam stood out for its health benefits without compromising on taste.
We concluded our meal with a sago pudding, creatively presented with balls of watermelon, musk melon, dragon fruit, and chia seeds. This dessert bears resemblance to the Thai delicacy, Tob Tim Krob.
A perfect ending to this delightful meal was a cup of filter coffee and a deconstructed paan, to be savored with a spoon.
The south indian pop-up at Elan at The Lodhi hotel is scheduled to end on 4th March, and I cannot recommend their Malabari fish curry enough.
