Rahul's Post

What's a food critic to do when a slice of Chennai's coastline lands smack dab in the middle of Gurugram? You put on your best discerning palate, of course, and head straight for it. And so, I found myself, rather delightfully, at Seasonal Tastes within The Westin Gurgaon, Sector 29, for their much-anticipated coastal food pop-up. A Southern Sojourn in Gurugram Now, let's be clear, Gurugram, for all its gleaming towers and bustling energy, isn't exactly known for its seaside charm. So, when I heard that Guest Chef Jagadeesh from the venerable Sheraton Grand Chennai Resort & Spa was bringing his culinary magic for a week-long affair (specifically, 24th–25th July 2025, for those who appreciate precision), my interest was piqued. This wasn't just another buffet; this promised a genuine journey into the heart of traditional South Indian flavours. The First Salvo: A Parade of Perfection My culinary expedition began, as all good ones should, with an array of starters that set the tone. The Shortgun Podi Idli arrived, a delightful bite-sized revelation, each idli coated in that perfectly aromatic podi – a testament to the simple brilliance of South Indian cuisine. Then came the Thoothukudi Palkatti Roast, a dish that proved cheese, when treated with respect and the right spices, can indeed sing. For the non-vegetarians among us (and yes, I count myself firmly in that camp), the Kozhi Barthad (Chicken) was a masterclass in robust flavours, while the Madurai Mutton Nei Sukka was, quite simply, sublime – tender mutton, dry-roasted with spices, leaving a lingering warmth on the palate. And the Kozhi Pacha Masala (Chicken)? A vibrant, herbaceous burst that showcased the nuanced use of fresh ingredients. Diving Deep: The Main Course Marvels But the real test, of course, lies beyond the appetizers. And here, Chef Jagadeesh truly shone. Imagine, if you will, a spread that seamlessly weaves together seafood specials, rich, spiced curries, and the comforting embrace of home-style cooking. The Gongura Mamsam was a standout, its tangy notes from the sorrel leaves cutting through the richness of the meat – a dish that speaks volumes about regional specificity.

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This post was published on 25th July, 2025 by Rahul on his Instagram handle "@rahulprabhakar (Rahul Prabhakar)". Rahul has total 65.1K followers on Instagram and has a total of 2.3K post. Rahul receives an average engagement rate of % per post on Instagram. This post has received 35 comments which are greater than the average comments that Rahul gets. Overall the engagement rate for this post was than the average for the profile.