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Bounty of the Sea

Novotel Chennai Sipcot makes the most of its proximity to the sea by sourcing fresh seafood in collaboration with local fishermen, and drawing inspiration from their food culture.

Jaideep Kanungoe, Executive Chef at the Novotel Chennai Sipcot, works closely with the local fishing community in an attempt to get the freshest produce from the sea to the table. Using prime, seasonal produce and traditional recipes are part of the hotel’s culinary philosophy.


Join Chef Jaideep as he ventures into the ocean with local fisherman, Selvam, and in the kitchen with Kalavathi Amma of Kovalam village, who makes use of the bounty of the sea in her traditional seafood recipes.

Posted: October 28, 2016
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