7 days ago
Rediscover Tamil flavours with Chef Damu's Thalaivan Virundhu at Grand Chennai by GRT Hotels
The essence of Tamil cuisine lies in its simplicity and its deep-rooted medicinal wisdom, whether it's a grand feast like kari kulambu (a traditional meat-based gravy) or something as humble as rasam. 'Take rasam, for instance,' says Padma Shri awardee Chef Damu. 'It contains cumin, pepper, curry leaves, hing, garlic and red chillies — all of which are known for their healing properties. This is why we hold on to the belief of Unavae Marundhu — that food itself is medicine.'
At the ongoing food festival, Thalaivan Virundhu, hosted at Grand Chennai by GRT Hotels, guests can try some of Chef Damu's iconic creations, drawn from a repertoire of over 600 recipes. Corporate Executive Chef Seetharam Prasad shares that the buffet spread at Bazaar, the hotel's all-day dining restaurant, will feature a rotating menu throughout the festival, offering different styles of biryani and a range of other dishes created by Chef Damu.
Now in its third edition, Thalaivan Virundhu brings to the table a curated selection of traditional recipes, including long-forgotten gems such as kummayam, kandharappam, and ukkarai, alongside other age-old sweet delicacies. Adding to the experience are unique versions of rasam made with therapeutic ingredients like thoodhuvalai and mudakkathan.
The 10-day culinary celebration is a tribute to the diversity of Tamil cuisine, brought vividly to life by the master chef himself. Guests can look forward to personal interactions with Chef Damu, who will be present at the festival each evening to meet diners and demonstrate three or four recipes live at Bazaar.
'If you observe closely, Tamil food is marked by its simplicity, yet it delivers maximum flavour,' he explains. 'Consider thuvayal — a straightforward dish made with minimal oil, rich in protein and fibre, and versatile enough to be served as a side dish or mixed with rice. Or thalippu, the tempering technique unique to Tamil cooking, which enhances the depth of flavour and texture in a dish. It's a skill that must be mastered with care.'
Thalaivan Virundhu is open for dinner, 7pm to 11pm, the buffet is priced at ₹2,200-plus taxes per person. The festival is on till July 27. For reservations, call 044-28150500.
