The Dining Room — Restaurant in Tamil Nadu

At the Park Hyatt, on a Monday evening, the buffet was fairly well populated - by patrons, not just the offerings

The concept of a live counter has now become a permanent feature. And the chef was taking a slightly apprehensive lady through the intricacies of a 'Kothu paratha' - where a layered paratha undergoes a spicy transition after it has been hacked to bits and mashed up with spices and other vegetables.

We asked for one and it came as a good contrast to the salad options that we first opted for.

As one grows older, the way to enjoy a buffet is not to pile up the plate but choose strategically what one should not miss.

Try the unusual dishes but steer clear of anything that looks overwhelming

In the salad section, apart from the regular olives and dill, there were little pearls of silver onions - tart and strong. The perfect complement to pita bread and hummus and creamed broccoli 🥦

Khow Suey, the flavorful Burmese soup with the garnishes you choose seems to be the current hot item. We've seen it served at everything from a wedding to a new year party and now here

Continuing from the theme of choosing small portions, spreading out the visits to the table and dipping into a combination of tastes is one of the best ways to maximise value.

Murungakkai - the drumstick coated with masalas was perfect. Use fingers to pry it open and then strip the insides sliding them through clenched teeth. Not a job the fork or spoon can accomplish.

I was told that the chicken curry and the chicken plus fish starters were good - but not for me, the vegetarian.

Ultimately in Chennai, the true test of the buffet is how good the curd rice is - and this one cold and tempered with mustard and urad dal delivered the rousing but restful finale

And before we leave, the dessert. Apart from the pastries one interesting combination was the moong dal halva strudel - baked but Indian at its core

We've learned to take our time, not hurry for a second round, take in the flavours and soak in the atmosphere. Service was unobtrusive, polite and helpful.

It's not the kind of thing you can have every evening but when the occasion presents itself, you have to do that delicate dance of indulging...

In room dining is not simply restaurant. It is a forte to cater to the needs of your moods. Very true, Chef Balaji and his team who will make cuisines of your choice that will dance in your palette.. creative dynamic place which will not disappoint you. Ask some of the special cuisines to suit your health though it may not be in the menu.

Wide spread buffet in the morning.. afternoon and evening will entice you and if you are little weak- minded guy then you are bound to add more calories to your dispersionate body.. Of course jump into swimming pool sauna, steam or your health club to burn the extra.

You cn try Bisibelabath, spicy chicken stuffed Croissant,Brocoli Katti rolls are  exclusive temptation  and you have to speak to the chef to make it to your taste.

Chef Balaji will arm you with  healthy foods made of millet.. whole wheat pasta.. broccoli based salads will enrich your...

I generally don put up a bad review about any restaurant but I am compelled to write this review cause I think the management and general public must kno! Went with my friends for lunch and the service was really bad ! The food was either too salty or undercooked . Not even one dish was edible . There was a cat that was constantly around our table which made us very uncomfortable. Didn expect such poor service and below average food from such a big chain of hotel. Such a disappointment . For the price totally...