The courtyard and garden has been converted into the most charming Eco Café. Indeed this place resembles a tropical forest and the tranquil surroundings makes one forget that they are in the heart of a bustling city. Eco Cafe encapsulates the laid-back charm of Chamiers. The café nurtures a badam tree, whose leaves mirror the shades of the season. Circular tables continue the cosy theme of a European-style café. The perfect place to share a meal with friends, dream and watch the world go by over a cup of tea, or read your favourite book as you sip the cool juice of the seasonÕs fruit.
Organic coffee is served both hot and cold through the day in Latte, Cappuccino and Mocachino varieties. The Eco Café serves Nandan Royale , the finest blend of organic coffee for the real coffee connoisseur. This award winning coffee powder from the Kodaikanal hills can be bought here at all times.
Mexican Specialties make attractive options for lunch and dinner. Quesadillas, Tortillas and Burritos with many different fillings can be teamed with the Soup, Salads and yummy home-made Desserts. Bread, quiche, macaroons and cakes from La Boulangerie, ChennaiÕs authentic French bakers, are also available at the shop and Café.
Summer Specials
Summer, as the word brings to mind, is that hot sultry time of the year when most people like to get away to cooler weather. And for the foodie, perhaps is it is not as exciting a time as the winter months. These days, however, it hardly makes a difference as modern science has thought us to grow cauliflowers, or a juicy crunchy carrot or the likes of other winter vegetables all year round. Summer used to have its own food that gave us the required levels of nutrients, hydrants and calories: cucumber, ladyfingers, most kinds of gourds and melons and the mango were classic summer foods, among others. One big plus of these summer foods was that they served as a source of hydrants to keep our body cool and control its temperature. It is a fact that we have lost the sensibility of our food which is every bit related to seasons, and just as much regional. There can be talk of feeding one billion people and putting science in agriculture versus what is right, but that is a totally different subject. What I am trying to say is that in summer months nature has provided us enough food that brings the value that our body needs as a nutrient and for the senses to be tickled. The mantra is to have as much of food in its raw form since the water content is retained and it contains enough calories to sustain. So, soups, salads, juices, squashes are what is to be preferred during these hot days. Cooked food, though, not totally avoidable, should be cooked in a manner that does not kill its value. Here are two recipes that you can try for the summer. Enjoy the summer and happy eating!
COLD CUCUMBER & DILL SOUP
Ingredients:
1 large, Cucumber, peeled & de-seeded. & grated coarse 1 spring Dill, fine chopped 2 cups, Yogurt 1/2 cup, Single Cream Seasoning as per taste Spring Mint Ice Cube
Method of Preparation:
In a pan with salt water cook to al dente the grated cucumber. Strain, do a cold wash under running tap in the mesh strainer and keep aside. Shred the dill from its stalk and fine chop. Blend in the yogurt, cream and dill. Add the cooked cucumber and blend again. Pour it into a bowl. Season it as desired and whisk it to blend it all in. Chill for 30 minutes.
To Serve:
Garnish with small sprigs of mint. Serve with ice cubes (Optional).
BAKED TOMATOES STUFFED WITH TUNA AND RICE
Ingredients:
200gms / (½ can) Light Tuna, packed in oil ½ cup cooked fragrant rice, such as Jasmine or Basmati 6 Black Olives, drained, sliced and coarsely chopped 1 Tomato, cut into 1/2-inch cubes 1 teaspoon, minced Garlic ½ teaspoon White Wine Vinegar 1 tablespoon, fresh Thyme, chopped fine Salt and pepper to taste 4 large Tomatoes Lemon wedges
Preparation
Preheat oven to 220 deg C. Coat a square baking dish with non-stick cooking spray. Set aside. In medium bowl, combine tuna, rice, all but one teaspoon of the olives, chopped tomatoes, minced garlic, vinegar and thyme. Add salt and pepper to taste. Slice top off 4 large tomatoes and scoop out the flesh and seeds. Use a teaspoon to do this, it is convenient. Fill to top with tuna and rice mixture. Place tomatoes in baking dish. Bake stuffed tomatoes in oven for 12-15 minutes or until filling is hot. Remove, garnish with chopped olives and a squeeze of fresh lemon juice. Serve Hot to warm.
