The rustle of water from the fountains playing on the rockery on the far side of the pool carries softly to the diners seated at the big picture windows on the upper level of the split-level dining area of The Other Room. Through the window they look out on the long cool stretch of the swimming pool and wait in air-conditioned comfort for their order to be served. 

In this restaurant, famous for its Continental and Tandoor food, that order is likely to be a Sunrise Steak, with an egg fried 'sunny side up¹ on top, or Tandoori Nazakat, the platter of assorted meats from Chef Arun¹s tandoor. One ought to come here feeling only mildly hungry, when the emptiness has not yet reached the pit of the stomach, when one is still receptive to the sights and sounds of the restaurant; to notice how reassuringly heavy the cutlery is; how red the table-cloth and napkin; and how dark the gleam of the wood railings enclosing the dance floor. 

Then the platter arrives and one starts with a single juicy jumbo prawn, follows it with some fish and lamb with sauce, then more prawns drowned in sauce, and finally - for the wise man saves the best for last - the voluptuous tandoori chicken leg.

The Other Room also serves Chinese and Indian food, which are surprisingly well-cooked. Surprising because regular patrons rarely mention it; perhaps, because they have grown accustomed to it. Chef Arun, who comes from Hyderabad, cooks a biriyani that is second to none in this city. His special is Hyderabadi Hundi Biryani, with which he recommends Murg Tikka Lababdar, chicken in a rich tomato gravy with butter and cream. 

Like most restaurateurs, he feels disheartened when customers appear unwilling to experiment with dishes they have not tasted before. For instance, Sweet Corn Soup is the best-selling soup here, while the rarely-tasted Spicy and Sour, a clear vegetable soup, is simply excellent. So too the Thai starters, Satay Gai (grilled chicken) and Satay Goong (grilled prawn), and Jhinga Khadai Masala (prawns in tomato curry). Soups and starters cost Rs.55-100, Continental main courses and sizzlers, and Indian, Tandoori and Chinese dishes cost upto Rs.175, with only prawn preparations priced at Rs.300. For dessert, besides pie, souffle, custard, toffee and gulab jamun there are flambees of pancake in orange liqueur, and caramelised banana, for upto Rs.100.

The lunch buffet is well worth the Rs.295 nett that one pays for it, but the Value Plan makes an excellent offer to regular diners; for Rs.2200 the customer receives ten coupons for the buffet plus ten for draught beer, valid for a year on Mondays, Tuesdays and Wednesdays, and other benefits. The buffet comprises 2 soups, 12 salads, 11 desserts (Continental, Indian and ice-cream), 5 meat dishes, 11 vegetable dishes, a biryani and 2 other rice preparations and noodles.

A small, but significant, point: the water in the finger bowls is always at the perfect temperature; warm but not scalding.

Address:
The Other Room 
At Hotel Ambassador Pallava,
30 Montieth Road,
Chennai 600 008.
Phone: 855-4476 / 4068

It is open from 12.30 pm till 2.45 pm and from 7.30 pm till midnight.

Arun Masilamoni

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