The Semma Weightu Menu at JHind

Elena Ağustos 31, 2022

Moi with Santosh Narayanan, the Music Director of Kaalaa at the #SemmaWeightuMenu launch

With the release of Kaala, like always it has been celebration time all over Tamil Nadu and many other places with Rajni fans.

Well known restaurant JHind at Grand by GRT, Chennai The Semma Weightu Menu has dishes inspired by Thalaivar’s most movies, punchlines and songs.

Just the name of his latest movies, most of the dishes in the eight-course degustation menu have, an element of Black incorporated with their speciality : Molecular Gastronomy. Starting with spherification, foaming, to sous vide, blowtorch, flambéing and ending with nitrogen freezing, all the tricks of the trades are showcased in the menu.

Staying true to the name of the movie, all dishes will have an element of the colour black as well. Th Executive Sous Chef Chef Shrinath RN, who is himself a Thalaivar fan shared that most of the ingredients have been tried to check the results in look and taste. Black carrots from Maharashtra, black bean, black garlic, and activated charcoal are just a few.

Let’s begin on what we had:

Vanthutenu Sollu Amuse Bouche, a Blackberry Sphere with Black Carrot Kalonji Shot. I would suggest, begin with the sphere, which is served in a spoon, have the entire thing in one go, and be prepared for a blast of blackberry flavour in the mouth. Next, take that shot, which gives a nice black kalonji with black salt taste.

And now you, this is just the teaser of the show :)

SOUP:

Who’s the black sheep soup: A huge soup bowl arrives with a tiny chunk of chicken in it and the Black shitake broth in a tiny kettle, which is poured over the chicken.

The soup is infused with a creamy black bean foam. While I liked the taste of that tiny chicken, the soup itself didn’t impress me.

Next we come to En Vazhi Thani Vazhi starters.

Nerrupu da Mutton Kala Olive Kebab served over a grill ware and the torch flambe is done right at the table. Yup, all fancy stuff. The kebabs are very good and surprisingly soft. Quite flavourful.

Some pure black food comes our way. Karikalan Kari Sukka Momo. It may look a bit scary but I should tell you, it was so yummy. The dumplings, made with black bean paste had a filling of shredded mutton sukka. That explains.

The star amongst the appetisers was the Kaala mirch macchi tikka: Spicy, a bit crunchy outside and juicy within. Loved it so much that we called for second portion.

Kafir lime infused panko prawn: It was super crispy and nice. But a dip with it would have been better as it was too dry ofcourse.

Gongura kodi: Now this combination of tiny chicken chunks with Gongura cooked in true blue Andra style is dope.

But overall, the fish starter tops it all.

MAINS:

Pokkiri Raja Nethili Meen Kuzhambu with Set Dosa. I must say, this was quite a new fish curry for me, where the Nethili fish were deep fried first and then added to the curry. They went so well with the pretty looking dosas.

David Billa Biryani: Just right right name for is Bae of food. I have always liked the Biryanis here.

Santhaiku Vantha Kurumbattu Kari: The lamb gravy was medium spicy. Was okay in taste.

Muthu Malai Murgh Sheer Khorma : Another unique and exotic curry. Sweet and rich.

DESSERTS: Idhu Eppidi Irukku

Time for the real theatre near the table.

Chef Dhruva, who should ideally wear a cape to too apart from his apron, flew in with his magical trolley to serve us the desserts.

He makes icecream right in front of our eyes with a walnut brownie, crushed Oreo and Kahlua with liquid nitrogen. It is served over some charcoal infused waffles, with palm sugar jalebis and black prunes. And then comes another expert with some more alcohol and shows how they flame our icecream dessert.

While a lot was happening out there, the waffles were soggy and I am not very fond of Oreos in icecream. The jalebis were too good.

OVERALL:

Like I have mentioned several times in the past, the entire experience here matters. Colourful, Indian ambiance, that chandelier, well informed attendants, that dance jig on and off and good food. Not to forget all the molecular gastronomy and theatrics, but they keep the flavours intact. If you are a fan of Rajni or a foodie, go check this superstar menu, which will be available till July 8, 2018.