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SYN, HYDERABAD

'Syn', dubbed an Asian Grill & Bar, at the Taj Deccan, Hyderabad is the latest entrant to the vastly-unexplored pan Asian fine-dining sector in the city. First things first. Syn scores in its ambience. Right from the island bar, manned by Irish import 'Tibby', who is warm and hospitable to the core, to Synfresco, the al fresco sit-out under the stars, against the rather charming rock garden, 'champa' trees et al. For those who like to get down to brass tacks, the interactive sushi and teppanayaki live station is where all the action is, and those who care about nursing their drinks in peace can do so at the lounge, situated a little away from the bar and live stations.

We sit in the dining area, which I discover, to my delight, is strategically close to both the bar and the teppanayaki counters. My company for the evening is none other than the lively general manager, Taj Deccan, Mahesh Iyer, and the charming sales manager, Shilpa Gokhale. Tibby recommends a Orange Chocotini, which is a martini, spiked with rich and dark chocolate and freshly squeezed orange juice. It turns out like sipping frozen orange chocolate, with a punch! Soon, Executive Chef Sachin Joshi joins us and recommends a Vietnamese rice noodle soup, named Pho, which I prefer in a vegetarian option. The clear broth turns out to be soul food, with a fragrant aroma of basil, ginger and some secret ingredient! "Incidentally, vegetarian diners at Syn have plenty of exotic options like artichoke, water chestnut, winged beans, silky bean curd, and palm hearts in creatively concoctions and sauces, " informs Mahesh. Next up is Sake Maki, which is sushi with a smoked salmon, cucumber and ice berg lettuce. Light, tasty and nourishing, the sushi platter is emptied in a flash.

We then have a Thai starter, prawns with sweet roast chilli paste, which is crisp and hot and sweet.

To keep up with the vegetarians, I also try out some deep fried chestnuts tossed in plum sauce and Thai chilli honey artichokes, both of which are innovatively done. Main course is Thai red prawn curry served with jasmine rice, which is just perfect, with the galangal and lemongrass just right.

For desserts, I pick up the most Oriental-sounding one, a Kaffir Lime baked yoghurt, and am not disappointed. The yoghurt is spiked subtly with kaffir lime leaves and the end result is nothing

but sublime. The happy and content feeling at the end of the meal is probably what a state of Zen is all about ! SYN, The Taj Deccan, Road No 1, Banjara Hills Hyderabad 040-66663939 ?SWATI SUCHARITA

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Meaty paradise601, CHENNAI

601, the coffee shop at The Park, consistently delivers on its promise! The food is delicious and with menu changes happening at regular intervals, there is anticipation and excitement as well for foodies. The new menu has arrived and Chef Rajesh has added on a host of interesting stuff. So, when we set out to sample the degustation menu on one rainy afternoon, the spirit of anticipation was high! And, we were not disappointed. We started off with a seafood platter that came wonderfully presented holding offerings of crab tempura maki, prawn tempura with tobanjan and scallop with parma ham. Needless to say, all were yummy. This was followed by a piping hot creamy tomato and roasted red pepper soup that was just perfect. Next followed another seafood lover's delight ? bekti in various avatars - pippali pepper and orange crust, sun dried tomato crust and mushroom bacon wrapped. The bacon-fish combo was interesting and the sun dried tomato crust was yum. We then feasted on an unusual chicken kabab stuffed with feta and herbs and served with naan and a dollop of dal.

It was time for a break and after a refreshing sorbet we got back to the task of tasting! Along came delicous upma served with an even more yummy fennel and mint lamb chops ? a tasty and very different combo.

Dessert was postively decadent...but, who's complaining? The Gianduja cheese cake was awesomely chocolatey while the chocolate lava fondant was heavenly ? warm chocolate gushing out everytime you dug into the dessert with your spoon. The bruleéd apple torte is a dieter's delight as it is sugar free and it was delctable as was the liquid Bailey's cheesecake.

The new menu has plenty of stuff for both vegetarians and non-vegetarians. There is an inetersting range of veg kebabs - lotus stem & sweet corn kebabs, peshawari paneer tikka, tandoori vegetables, mushroom and cashew gilawat. For non-vegeterians, there is a superb seafood platter with lobster bouchée, gratinated soft shell crab, garlic grilled calamari, spiced prawn roll, prawn wafers.

There's a sushi platter too. For the main course, vegetarians could try out the vegetable & black

bean roll - crisp roll, Japanese fried rice, stir fried shiitake, chestnuts and bokchoy, ponzu sauce or quesadillas with refried beans, pickled onions and peppers, chilli rellenos, mexican rice, salsa. Non-vegetarians can check out caramelized pork chops, tenderloin medallion or seared duck breast.

There's plenty more on offer?head to 601 and discover it for yourself. You won't be disappointed! ?VINITA NAYAR

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Home cooked memories - ELA, KOCHI

Ela is where one can savour great Central Travancore food in its true and authentic form. Started by Chef George K. George, who gave up his job at the Oberoi to follow his dream of having his own restaurant, Ela ('leaf' in Malayalam) is one of those places where one can enjoy that home-cooked flavour.

The restaurant is simple and done up tastefully. Chef George explains the whole idea was to bring a kind of cuisine that would be appreciated by the public and "to provide it at a level that is true to its origin."

Thus the restaurant serves both lunch and dinner and high-tea! The concept of high tea emerged with the traditional, what is called a four o' clock snack, very popular in Kerala, especially with children. To Chef George it "is a tribute of sorts to those special childhood memories."

The menu includes things special and not found commonly. This includes appam or mutta appam (topped with an egg), stew, dosa, puttu and kadala or the most loved pazhampori or crisp banana fritters. To add the chef's touch he has also included a cheese and onion dosa, so also chicken and cheese uttappam, which are favourites among children. The churuttu (churuttu refers to something folded in Kerala) is a version of the khatti roll, where Kerala parathas are filled with meat or egg and rolled ? a chef's creation.

The main menu, for lunch and dinner, includes meen peera, which is anchovies cooked with grated coconut and flavoured with tamarind and the regular fish curry onu. The chemeen (shrimp) varattiyathu is roast prawn in masala, while the shrimp moilee is a light and mild curry spiced with turmeric and green chilli in coconut milk. Ela also has squid and crab prepared the traditional way, so also duck roast, which is not broiler duck, but the farm grown one.

There is plenty more on the menu including chicken, with accompaniments like Kerala paratha, appam, iddiappam (string hoppers) or regular Kerala boiled rice. For dessert, there is a variety of traditional paysam made of parippu (dal) or ethaka (Kerala banana). Not to miss are chukka kapi, which is black coffee with dry ginger and black tea with lemon called kattan chayaa.ELA, Marine DriveShanmugham Road Kochi 682031Tel 0484 2351026 ?TANYA ABRAHAM