look | Chennai Park Hyatt’s flying elephant gets a facelift
Like many hotels in the city, the Flying Elephant at Park Hyatt also closed its doors in response to the pandemic. But unlike the rest, it didn’t reopen until late last year. Under wraps, the iconic restaurant sports a new look, a refreshing new menu and is all set to enthrall Chennai.
Structurally, it reminds us of the same Flying Elephant that opened a decade ago. But the new avatar in blue-grey, beige and rust upholstery, brown leather and golden yellow lighting is bold, chic and attractive. The comfortable couches give off a lounge-vibe with ample space for those who like to spend time on their feet. There are also some secluded spots for those who want to enjoy their drink in peace.
Flying Elephant Interior
The first floor is for dining, with a lively kitchen and dessert bar. There is also a private dining area on the third floor. There is a fully equipped bar on the ground floor and a mini bar on each floor. A trolley bar is also set up to serve up signature cocktails at the table.
“We understood that building relationships is very important when we are serving guests. When we put a drink or a dish on the table, guests see where the food comes from, who made it, remember that experience and come back for more,” says executive chef Balaji Natarajan.
green martini
Ashwagandha and Indian borage in a cocktail? We try the Green Martini that was made at the table, an incense-infused bubbly. The bubble bursts with a drop of a mint leaf. The vodka-based drink is sweetened with palm sugar and refreshing, with Indian borage, kaffir lime and mint.
The chef-recommended Whipped Burrata is whipped until it transforms into a fluffy cream cheese and speckled with orange zest. The cheese is layered on a slice of rustic bread with cherry tomatoes, herb oil and aged balsamic caviar.
Salmon Water Puri
The Salmon Pani Puri also takes good pictures. With the taste of raw mango and Thai tamarind broth, what was supposed to be a simple kewai turned into puri.
“The inspiration for the menu came mainly from my travels. ,” says Maharaj Balaji.
The Burrata Butter Chicken is also a risk that has paid off, he says. This is tandoori chicken tikka, in a smooth spicy tomato gravy, accompanied by burrata. These gravies are best eaten with varki naan – a layered naan sprinkled with onion seeds and fresh coriander.
Kra Pow Fried Rice
Brulée Apple Crumble
For dessert, vanilla softies appear with every order and prompt a hint of nostalgia. Apple powder is also very tasty. Caramelized apples, pecans, raisins, butter crumble and crème brûlée are placed in a buttery pastry crust, served with bourbon flambé and a cup of vanilla soft serve.
Park Hyatt is located at 39, Sardar Patel Road, Near Raj Bhavan, Little Mount, Guindy
A meal for two without beverages costs ₹4,000