Food

When the North Comes to the South

Up North at Pullman Chennai Anna Salai is a rooftop dining destination that brings the best of North Indian flavours to the city. If you are looking for an elevated North Indian dining experience that comes with breathtaking city views, look no further than Up North, which is making its unique mark on the culinary landscape of Chennai. BINDU GOPAL RAO highlights how the rooftop restaurant blends authentic North Indian flavours with chic ambience and sweeping city views.

Chic Look

The rooftop restaurant that is open for dinner has a chic, sophisticated ambience. The red brick walls are not just aesthetic but also double up as natural insulation and soundproofing. The best part is the glass canopy, which means you can dine under the open sky, perfect for a romantic meal for couples or even fun rooftop gatherings. The warm lighting and progressive music create an eclectic ambience, too.

Food Philosophy

Designed for those who appreciate fine dining with a contemporary twist, Up North offers a meticulously curated menu that pays homage to the rich culinary heritage of North India. All the dishes here use premium ingredients and bold spices and are made using modern techniques. The menu is light, refined, and a departure from the usual heavy and rich North Indian fare. The meal is best accompanied with a selection of curated India-inspired cocktails (think ingredients like raw mango, saffron, and rose) and premium spirits. If you don’t drink, fret not, as the collection of mocktails is interesting too. The Kokum Cooler with kokum, lime, and soda; the Kala Khatta Banta with Kala Khatta, lime, and aerated beverage; and the Paloma Kumari with pineapple, passion fruit, lime, and coconut are good choices. North Side with watermelon chunks, cilantro, agave, and fennel seeds is another must-try on the menu. And of course, Sukoon with guava, cilantro, jalapeno, bird’s eye chilli, and lime is a drink that delivers like its name – a refreshing drink.

Start Right

The food here is all about an interesting and innovative take on North Indian staples. Start with their hearty soups, Mutton Shorba with cracked black pepper and fried onion, or the Tamatar Ka Shorba with coriander & garlic tempering, both of which are excellent appetisers for the meal to follow. The menu has an eclectic selection of small plates, which are modern Indian dishes inspired by the streets of North India. Non-vegetarians must try the Bhatinda Chicken Pops with pineapple chilli chutney and the Haleem Cutlets with blueberry mint chutney. One of the standout dishes is the Burrata Chaat, an innovative take on the cheese that is served with lotus papdi, tomato relish, and tamarind jam – flavours that are seemingly diverse and yet come together beautifully on your palate. An eclectic selection of kebabs is also on the menu. The Bhutte ke Kebab is another good choice that uses sweet corn sourced from local farms, which ensures both a regional connection and a fresh taste. The chutneys served here are unique too – like the apricot chilli chutney served with the Keema Patti Samosa or the onion jam and berry chutney served with the Mushroom Pakoda.

Hearty Mains

The mains include the Cottage Cheese & Jalapeño Kofta, a silky smooth, almost velvety curry that is a good choice to order here. The Sarson Machli is an interesting fish dish that is a good choice if you are a non-vegetarian. My personal favourites, though, were the Baingan Bharta and Pindi Chole that were made to perfection. The slow-cooked Dal Makhani has a rich, creamy texture and is a well-made dish that you may just want to keep eating. Mop these curries up with a selection of kulchas – available in options like Amritsari, sun-dried tomato & olives, caramelised onion, and blue cheese – they are perfect for a nice meal. There are also a variety of biryani and pulav on the menu, including the Patiala Murgh Biryani and the Nonrani Biryani. To end your meal on a sweet note, order the Rose Falooda Tres Leches with silky vermicelli and sabja seeds, a delightful combination that will ensure you keep eating till it is finished. The Old Delhi Kulfi is also interesting, as it invokes a sense of nostalgia, while the Mango Shrikhand and Biscuit Ice Cream are also great choices to end the meal on a dessert high.

Fact File

Address: Pullman Chennai Anna Salai by Accor, 636, Anna Salai, Pullman, Teynampet, Chennai, Tamil Nadu 600035
Phone: 044 4393 9999
Timings: 7:00 p.m. to 10:30 p.m.
Price per person: ₹2,000 + taxes

August 20, 2025

Festive Recipes From Top Indian Chefs

This festive season, add a touch of gourmet to your celebrations with recipes straight from India’s chefs. Hashtag magazine offers chef-curated dishes that are perfect for family feasts or intimate gatherings. Easy to make and full of flavour here’s what should be on your festive menu. Baklava by Chef Dr. Alisha Dr. Alisha is a dentist by profession and a passionate foodie at heart. Her journey into the world of cooking began through unexpected life challenges, which led her to rediscover her love for food. This passion eventually gave rise to her popular digital platform, “Anyone Can Cook with Dr. Alisha.” Through her engaging content on YouTube and Instagram, she shares easy, flavourful recipes and culinary tips that prove cooking is not just for professional chefs it’s for everyone. Recipe: Ingredients: For Homemade Phyllo Sheets All Purpose Flour (Maida)– 2 cups Salt -1 pinch Baking powder – 1.5 tsp Oil or desi ghee – 1/4 cup Milk & Water – 1/2 cup & 3-4 tbsp (as per need) To Coat: All-purpose flour (Maida) – 1/2 cup Cornflour – 1/2 cup For Dry fruit stuffing: Almonds – 1/2 cup Walnuts – 1/4 cup Cashews – a little less than 1/4 cup Pistachios – a little more than 1/4 cup Elaichi Powder – 1 tsp For Sugar Syrup Sugar – 1 cup Water- 3/4 cup Lemon Juice – 5-6 drops Kewra Essence – 1/2 tsp Kesar Essence – 1/2 tsp Desi ghee & Butter – 1/2 cup (to grease the layers) For the Dough (Phyllo Sheets): In a large bowl, mix the maida, salt, and baking powder. Add 1 tbsp oil and mix well with the dry ingredients. Gradually add milk and water (or use) to form a semi-stiff dough. Add more water if needed. Knead well, cover with a damp cloth,

Food

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Food

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