There’s something in the air in Chennai when a movie stars Tamil cinema’s pride and joy –
Rajnikant. For weeks before and after, there’s excitement and conversations that begin and end with Thalaivar. It was no different this time around when Superstar’s latest film, Kaala, hit theatres on 7th June, 2018. Fans rubbed the sleep from their eyes and made their way to 4 AM screenings. The screams and whistles and cheers resounded loudly through multiplexes andsingle screens alike.
At Grand by GRT Chennai, we took things to a whole new level with the launch of the one-of-a-kind Semma Weightu Menu to celebrate the superstar. Inspired by Rajnikanth’s new movie, the J Hind restaurant served up some Kaala themed dishes that will make your mouth water.
The Semma Gethu menu was launched the day after the film released with Santhosh
Narayanan and his lovely wife Meenakshi as the guests of honour. Our other charming guests were the Managing Directors and CXOs of our patrons and their families. Social media influencers, bloggers, and members of the press completed the entourage at this invite-only event. But of course, we’re here to give you the insider scoop of the launch party, and what’s still to come. Here we go!
One of the highlights of the launch party was the Superstar lookalike who entertained guests with his uncanny impersonations of Rajnikanth. He had the excited diners laughing and clapping right through the night.
There was also Rajni-themed merchandise in the form of funky T-shirts and cool fridge magnets. A flash mob performed to Rajni soundtracks had all our guests whipping out their phones to capture the fun for posterity. But the Semma Weightu menu definitely stole the show!
Created with fresh, delicious ingredients, the eightcourse degustation feast wowed all and sundry. The names of the dishes were inspired from iconic Thala dialogues, roles, and songs. The feast begins with ‘Vandutenu Sollu Amuse Bouche’ — blackberry spheres served with black carrot konji shots. A soup called Who’s the Black Sheep follows soon after, Black Shitake Chicken soup, that is infused with a creamy black bean foam for the meatlovers and Bleeding Beetroot soup with truffle dust and dehydrated fennel for the vegetarians.
Up next was the En Vazhi Thani Vazhi starter with a Nerrupu da Mutton Kala Olive Kabab and it only got better from there.
Karikalan Parupu Puranam and Karikalan Kari Sukka Momos, Adhirudhulla Main Course, and Yaam Irukka Bayamaen Breads.
The final hurrah was the extraordinary Ithu Epdi Irukku Desert which luckily our diners had saved space for.
There you have it, a combination of classic dishes from North and South India prepared with modernist cooking techniques from around the world especially for our Rajnikanth fans all month long! When are you stopping by?