Revisit culinary favourites and take an eco-tour of the premises because the ITC Grand Chola celebrates a decade in Chennai
Revisit culinary favourites and take an eco-tour as ITC Grand Chola celebrates a decade in Chennai
When ITC Grand Chola opened its doorways to Chennai a decade in the past, it supplied a much-needed refreshing and opulent landmark to the town and its hospitality business. Spread throughout eight acres and comprising a number of eating places, bars, and large banquet areas, the lodge’s interiors draw from palatial Chola temples and royal durbars, with engraved steps, ornate chandeliers, and an Insta-worthy wheel design on its grand staircase on the entrance. As the lodge celebrates its tenth anniversary this month, beginning October 10, there are presents on keep and the group is reviving decade-old dishes, which featured on the lodge menu, to evoke culinary nostalgia.
Favourites from 2012
Zubin Songadwala, normal supervisor, ITC Grand Chola and space supervisor at ITC Hotels, South, says signature dishes from the menus of 2012 will now be accessible in any respect eating places. “The anniversary special menus have been curated to evoke nostalgia, and the dishes have been chosen for their popularity, and as a tribute to that era,” he says. For occasion, at Café Mercara, company can relish old-time creations, together with Jubilee Coleslaw, Cary Saheb’s Baked prawns and Mrs Beeton’s Moorugh Curry, together with with retro stay music.
Chef Mayank Kulshreshtha
| Photo Credit: Anand Elumalai
The 10-day themed dinner that includes the Best of Madras Pavilion consists of the lodge’s classics: The Spice Trail brunch, Highway on My Buffet, Local Love – Farm to Plate Brunch and Aamchi Mumbai Brunch collection, amongst others.
Take an eco-tour
Guests will probably be greeted by ‘WelcomDivas’ clad in conventional Kanjeevaram saris , a floral rangoli, Bharatanatyam performances and a Champagne ceremony as “the grand evening ritual in the Sangam lobby”. The LEED Zero Carbon-certified lodge can also be providing an eco-tour to its company.
Cafe Mercara Express
| Photo Credit: Special Arrangement
“The tour by our technical services team will showcase all sustainable initiatives at the hotel. These include the organic-waste convertor that converts kitchen waste into manure, used by the hotel’s horticulture department, a sewage treatment plant, an air water generator, a rooftop solar water hot water system that generates close to 20,000 liters of hot water a day, among others,” explains Zubin.
“The celebration has been conceived as a thanksgiving to our guests, and we are immensely gratified to have been given the opportunity to become an iconic hospitality destination,” he concludes.
For particulars, name 044-22200000