In the heart of a lush mango orchard in Chennai, Chef Regi Mathew orchestrated a culinary spectacle at Hanu’s Table. This exclusive event, celebrating traditional home cooking, brought together some of India’s culinary luminaries. Despite the jaw-dropping ticket price of ₹1 lakh, enthusiasts eagerly embraced the opportunity.
A Unique Setting: Mango Orchard Soiree
Under the embrace of a tamarind tree at sundown, Hanu Reddy, owner of Raghava Farms, invited diners on a mesmerizing journey. The unconventional setting, amidst a mango orchard, became the canvas for collaboration among India’s finest chefs.
Hanu’s Table Unveiled
Guided by Hanu Reddy, attendees followed the rhythmic beats of music to discover a 156-ft long wooden table adorned with flowers, ruby red chillies, and exquisite crockery. Hanu’s Table, hosting 104 diners, remained somewhat under the radar despite its hefty price tag, as tickets sold out swiftly.
India’s Culinary Odyssey: A 10-Course Affair
Titled “India’s Culinary Odyssey,” the event was curated by Chef Regi Mathew, renowned for his establishment, Kappa Chakka Kandhari. Young and talented chefs from Mumbai, Delhi, Bengaluru, and beyond joined forces to present a tantalizing 10-course meal.
Electrifying Culinary Collaboration
Regi Mathew described the kitchen’s atmosphere as electrifying. Each chef contributed a course, fostering a sense of camaraderie during the final preparations. The overarching theme paid homage to mothers, combining traditional flavors with contemporary techniques and stylish presentation.
Gastronomic Delights from Across India
Dishes like flaky sea bass with fermented sun-dried tomato recheado by Chef Avinash Martins and mud crab with fluffy pav by Chef Varun Totlani showcased diverse culinary expertise. Chef Mythrayie Iyer’s mini ragi mudde in bottle gourd soup and Chef Regi Mathew’s pidi in coconut milk with chicken curry added a unique touch.
Unveiling the Richness of Indian Home Cooking
Regi emphasized the event’s goal: revealing the richness of Indian home cooking beyond common stereotypes. The diverse culinary heritage was showcased, aiming to elevate Indian cuisine to new heights.
A Nostalgic Touch
Hanu Reddy, reflecting on his childhood, shared anecdotes of coming to the same orchard. He spoke of his mother cooking chicken curry over a kerosene stove, reminiscing about the hospitality, abundance, and flavors of home-cooked meals.
Theatrical Dining Experience
The dinner, served by 200 SRM College students, unfolded theatrically. A state-of-the-art 8,000-square-foot kitchen, equipped with a confectionary area, chef’s lounge, and plating room, was constructed for the event. This infrastructure, designed for top chefs, holds promise for future culinary gatherings.
Memorable Culmination
Dinner, spanning over three hours and comprising 10 courses, left a lasting impression. Short videos on chefs and dishes provided interludes. As the final course, a passion fruit and coconut ais kachang, crafted by Chef Vinesh Johny, was served, the kitchen erupted in cheers, culminating in a standing ovation from an appreciative audience.
In Chennai, Hanu’s Table not only showcased culinary finesse but also unveiled a vision for the future of gastronomic experiences, transcending the ordinary.
