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Citrus arrives in Chennai
 Hotel Savera opened 'Citrus', the lighter side of dining, a signature restaurant in association with Karen Anand, renowned food and nutrition specialist, on April 18, 2004. The first of its kind in Chennai, the global cuisine restaurant, Citrus would serve dinner to start with, and expand services to brunch, lunch and dinner with an exclusive summer menu from the second week of May.
Commenting on the occasion of Citrus launch in Chennai, Nina Reddy, Executive Director,
Savera Hotels Ltd., said, “Chennai City has become a haven for food connoisseurs with specialty restaurants, choices aplenty and every reason to spend the day out. Yet, there is an air of caution looming while pondering over the health aspect. With the thought of making dining feel good and even better, we have opened Citrus in association with Karen
Anand.”
Citrus offers Global cuisine, a designer menu with Karen’s signature dishes, ingredients handpicked from the respective natives to maintain authenticity and quality, and an aesthetically designed restaurant. The restaurant is located on the 1st level of the hotel, situated in the entertainment arena like health club, swimming pool, pub, and billiards lounge to enhance the ambience.
Commenting on Citrus, Karen Anand says, “I have always believed that good food is more than just taste. It is a combination of nutrition, simplicity and presentation. The right ingredients, the right cuts in meat and fresh vegetables are essential. An interesting ambience, accessories, cutlery, crockery, linen and a bottle of wine! This is the essence of Citrus – light, tasty dishes that make use of fresh, seasonal produce that appeal to an international palate.”
With the emphasis on healthy food created with an awareness of today’s needs, the ingredients used at Citrus are simple and straightforward, presented with a sense of colour, texture and drama, cooked only with olive oil and mostly organic products. The vegetarian salads contain egg-less mayonnaise and the cooking techniques include steaming, grilling, roasting and braising with little or no deep-frying whatsoever”.
With modesty, Karen Anand quoted about her cooking, saying “Good red wine, fermented from a singular and original ideology, at room temperature, has a fullness of body and mellow flavour. And chilled, it assumes fresh, fruity characteristics”.
True when you browse the menu, Karen Anand, recommends “How about Citrus Smoked Salmon Platter or Broccoli & Red Pepper Mousse with Melba Toast for starters? Or to even better, Seafood Cocktail or Chicken in Mango Mayonnaise for Salads? Why not
Goa Curry with Norweign Salmon / Prawns or Pot Roasted Lamb with Rosemary & Roasted Garlic or King Prawn Balchao for the main course? And Swiss Chocolate Souffle or Figs Poached in Red Wine & Tea for delicious desserts”, she quizzed?
The highlights of Citrus according to Karen Anand would be
“The Citrus herbs are flavoursome, carminative and loaded with properties that have the power to heal Citrus Dietary Fiber from unrefined ingredients, fruits and veggies regulates blood sugar and blood cholesterol levels besides relieving constipation and helping the weight –watchers shed a few pounds Citrus olive oil with its high content of monounsaturated fatty acids and antioxidative substances offers protection against heart diseases and certain types of cancers”.
Nina Reddy concluded that Citrus would specialize on Kiddies menu too, which is under wraps to surprise the young visitors.
Karen Anand took the opportunity to welcome the guests to celebrate good living Citrus style ……the lighter side to dining – at The
Savera.
She said she would spend as much time as possible in
Chennai.
"The city has changed a lot. It is a lot more receptive to new kinds of cuisine now. I think Chennai has reached the stage where Mumbai was say seven years ago in terms of cuisine and it is fast catching up," added Karen.
Nina said the place is not just about eating. "We want to create an atmosphere of healthy and nutritious food, besides general fitness."
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