Restaurant Review: Fitting tribute to Chennai within a glass

Designed entirely with Chennai and its quirks in mind, it is called so because hundreds of wires from a crisscross décor much like Madras checks within the premises. 

We were first taken on a tour of the place by the manager, who in detail explained the interiors and menu. An interesting twist in the liquor menu is that there are a set number of cocktails all with influences of Chennai in them — some have rustic ingredients like sangu poo (butterfly pea flower), others are named after icons of the city like auto rickshaws or Marina beach; a personal favourite was ‘Magizhchi ,’ a gin-based drink with Basha Rajinikanth’s bust stencilled onto the drink sort of like cappuccino art. 

As we were sipping on our drinks, the chillness a welcome relief from the scorching heat, Chef Rahman began serving us appetisers. Well-spiced galouti kebabs, chicken tikka made five ways — the beetroot-infused one is definitely worth mentioning — maple bacon and tenderloin sliders and arancini bite (risotto balls served over salsa) were placed on the table. While the presentation was eye-catching, the use of different containers like mini fryers to serve French fries was a delight. 

The children in us, who fondly remembered buying choppu saman on the streets of Mylapore two decades ago, awoke at the sight of the entrée — a French sauce was poured into a miniature pressure cooker to go with the pork chop. While the meat was pretty tough, turning out to be a disappointment, sliced apples drizzled with honey mustard sauce that was served on the side was a plus point. About the meat, chef explained, “While Indian pork has more fat and remains juicy even after being well-done, the meat you’re eating is from Belgium, which has negligible fat. That’s why it’s tough.” 

The second main course was a refreshing change. Similar to how a fondue is served, the saffron seafood paella was served over a tea light candle. One mouthful and the flavours of the sea came alive; proving to spice lovers like us that delectable food need not be hot. Delicately plated and a joy to look at was the dessert, a chocolate chilli baked yoghurt served along with two tiny kala jamuns. It reminded us of shrikhand, but with a hint of red chilli that hit after the first spoon. The sides were flanked with crumbled sponge cake and the flowers placed in between gave it a complete and colourful look. 

It was a pleasant and enjoyable evening at Wire Room, a great place to unwind after a long day at work.