GI Restaurant Reviews http://www.gourmetindia.com/index.php Thu, 25 Feb 2010 08:22:03 +0000 5 http://www.gourmetindia.com/PizzaHut-Dining-Restaurant-Best-t1241.html
The restaurant was reasonably attractive with the trademark deep red colored walls and windows all round. They provide for a good selection of both, vegetarian and non-vegetarian items. The first thing we ordered from the menu was my son’s favorite, Garlic Bread Platter followed by other starters including Potato Criss Cuts, Arrabbiata Pasta and Masala Lemonade.

The garlic bread came on a large white plate with a buttery green substance on top which was obviously the garlic butter. The smell of garlic was phenomenal and extremely mouth watering too. The criss cuts were fairly golden brown in color, garnished with tangy salad severed with cheese dip which we all enjoyed religiously. My husband really loved the Arrabbiata pasta which included exotic black olives in a rich tangy tomato sauce served with a piece of crusty garlic bread. Post the starters we arrived at the main part of the menu, the huge variety of different and incredibly tempting pizzas.

Pizza Hut is perhaps best known for their pan pizzas - named so because they are baked in a deep-dish pan in an oven, generally round, bread. We ordered for a Teekha Paneer Makhani and Margherita. We thoroughly relished the Masala Lemonade with Teekha Paneer Makhani Pizza which was stuffed with soft and fresh panner, capsicum, onion, red paprika and lots of mozzarella cheese put generously with tandoori sauce. Our final indulgence went well with its name Trio Temptation, which is a medley of three scoops-Chocolate, Fruit and Honey Crunch with choco sticks.

Overall, we were very impressed with the lovely ambience, great taste, amazing variety and above-average service offered by Pizza Hut.]]> Thu, 25 Feb 2010 08:22:03 +0000 http://www.gourmetindia.com/PizzaHut-Dining-Restaurant-Best-t1241.html http://www.gourmetindia.com/El-Bulli-shut-t1198.html elBulli takes a step forward

world's best restaurant

During his speech at the Madrid Fusion Summit, Ferran Adrià
outlined the action plan of elBulli for the years 2010-2020.

In 2012 elBulli will celebrate 50 years since its conception, so Ferran Adrià and
Juli Soler have decided to commemorate this anniversary with the closure of
one cycle and the beginning of a new phase, in which a radical approach to the
creative process and the pursuit of new challenges and stimulus will be the
main priority.

Based on this approach, the agenda of elBulli for the coming years will be the
following one:
1) In 2010, elBulli will open from 15th June until 20th December.

2) The opening calendar of elBulli for 2011 will be released during
September 2010.

3) elBulli will remain closed to the public during 2012 and 2013. This
period will be devoted to thinking, planning and preparing the new
format for subsequent years:

a. In consequence, this will allow elBulli to have two creative
centres: elBullitaller, currently located on Portaferrissa Street in
Barcelona, and elBullirestaurant itself in Cala Montjoi.

b. During this time all the know-how about elaborations, techniques
and styles acquired after 30 years of creative research will be
analysed, and the results of said work will be compiled in a
comprehensive and thorough encyclopaedia.

4) elBulli will open again in 2014, constantly challenging the possibilities
of the concept of a restaurant, based on the following criteria:

a. Research will be prioritized over production.

b. Each season will be different in terms of opening dates and times,
capacity of the restaurant in terms of diners, staff, etc.., going
beyond the pursuit of innovation that elBulli has been undertaking
ever since the decision was made, among other things, to open
only for 6 months, offer only one sitting per day and cancel the
standard menu.]]> Thu, 28 Jan 2010 02:05:54 +0000 http://www.gourmetindia.com/El-Bulli-shut-t1198.html http://www.gourmetindia.com/JoladaJowar-roti-meals-bangalore-t1135.html
Nalapaaka in Rajajinagar is a huge crowd puller. They serve 2 kinds of rotis on somedays (probably weekends?) - the crisp N Karnataka version like a papad and the usual soft one. Yennegai , an Usal, an addictive mirchi bajji ( it is not fried, but stuffed very lightly with a besan mix), majjige, rice, rasam,sambhar and payasa are served. For some reason , if you opt for no rice and have as many rotis as you wish, you pay Rs.37 and if you do have rice, your bill is Rs.73.
You get everything except the rice,rasam and sambhar for the former price, so its a no brainer to just stick to the rotis.

The service is not very quick and the rotis are sometimes not very hot. You might have to wait for 15- 20 mins on weekends as it is very popular in these parts.These are minor quibbles, overall it is still a very good place.

They also have other NK specialities like mandakki and davangere dosa at non meal times and i'd like to try them out sometime.

A brand new find on MG Road called Emgee's (dont think the Mahatma would have approved) also serves a very good jowar roti thali.
This is a tad more expensive at 100 bucks, but the place is air conditioned and is probably the only thali place where you use finger bowls at the end.

Service is excellent and in addition to the usual suspects in the Thali, they also serve a very good kosambri and a dry vegetable. They are very generous with their Tuppa (ghee), the best companion to a fresh off the tava roti.

It was almost empty when i went. I hope people patronise this place so they dont shut down. It is very good value for money in an excellent location ( right next to higginbothams)

The Yennegai in both aforementioned places is made with Naati (local) brinjals and not Bt brinjals (a personal preference, am very suspicious of GM veggies)]]> Tue, 17 Nov 2009 04:28:30 +0000 http://www.gourmetindia.com/JoladaJowar-roti-meals-bangalore-t1135.html http://www.gourmetindia.com/Kubay-Bangalore-t1045.html Thu, 13 Aug 2009 05:18:50 +0000 http://www.gourmetindia.com/Kubay-Bangalore-t1045.html http://www.gourmetindia.com/Aloro-restaurant-Oterra-hotel-t963.html
We were greeted by Chef David Bassan who started off our gastronomic odyssey with an amuse bouche of tiny thin crust pizzas baked at their wood fired oven. With toppings of sundried tomatoes, basil, asparagus and mozzarella cheese, they were perfectly done and we were told that it was merely to whet the appetite. Perhaps the imported Italian flour made all the difference.

The menu was chosen by Suresh in advance and so we started with -

Insalata di carciofi, pere e formaggio di capra con lame di tartufo nero. Salad of artichokes, pears and goat cheese with black truffle shavings.
The artichoke was tender and well done while the alternating textures and flavours of crisp lightly caramelized pear, tart cheese and musky undertones of truffles certainly hit the spot. One salivated for more truffles but hesitated from asking, given the latest international pricing of the black truffle from Northern Italy’s Piedmont Province registering at 3000 euros per kilo.

Millefoglie di granchio con pomodoro e sedano, acetosella all’arancia. Crab meat “mille feuille” with tomato and celery served with orange dressing


This arrived as a dome of crabmeat, chopped tomatoes and celery on a pastry base. The orange dressing complimented the buttery crabmeat and was of a melt in the mouth consistency. The chef when complimented, proudly spoke of how he personally inspects the day’s purchases for freshness and the necessity for the right amount of cooking time and temperature.

Noci di cappesante in manto di petto d’oca affumicato e foglie di idivia appena scottata. Baked sea scallops, wrapped in smoked duck breast, served on endive leaves

The texture was creamy with a nutty undertone and a hint of sweetness. The saltiness of the smoked duck breast wrapped around the scallops seemed to make the latter still taste a little of the sea.
```````````````


Ravioli di salmone con crema agli asparagi. Fresh salmon ravioli with asparagus sauce

The previous dishes having set a rather high benchmark, this one proved to be a little bit of a disappointment for while the Salmon was fresh and well done and the asparagus sauce coating the ravioli complimented the delicate flavour, the dough seemed a bit tough around the edges.

````````````````


Lutiano Dorato arrosto con crosta di pistacchi, al melograno e balsamico invecchiato. Roasted red snapper with pistachio crust, pomegranate and aged balsamic vinegar

The pistachio encrusted fillet of Red Snapper was just fork tender and the 10 years aged Balsamic vinegar and pomegranate helped add the highlights to the moist fish. As the Italians themselves would say – Molto Buono


Carré di agnello in crosta di erbe mediterranee con scalogni caramellati, salsa al basilico e cracker al pecorino. Rack of lamb in a crust of Mediterranean herbs, caramelized shallots and basil sauce with Pecorino cheese flavoured cracker

Tender chops flown in from New Zealand surrounded by the sweetness of caramelized shallots. My protests of the meat not done well enough at the bone were brushed aside by Suresh who averred that my palate had been spoilt by too much of Indian style chops. I mutely nodded and proceeded to demolish the last slivers of meat on my plate.

We paused for a breather to take in the interiors of the Aloro,which though appealing, seemed plain compared to the rest of the hotel. The only concession to a theme based décor would have been the mosaic floors and the brick lined walls of the live pizza counter which was faintly reminiscent of a country style Italian kitchen. Perhaps the emphasis was meant to be deliberately on the food and the beautiful food sculpture.

`````````````````

Though by this stage we were completely sated we proceeded further to the dolce, dessert as a nice closing paranthesis to the meal - tiramisu served in a glass, chocolate cannelloni stuffed with ricotta cheese and coffee crème brulee,

Lastly Coffee and a smorgasbord of decadent moulded chocolates were placed before us but we remembered that the wages of gluttony is breadth and wisely refrained!

We left with the satisfaction of having had a true fine dining experience. Some of the chefs have honed their skills at the best hotels across the globe.The service was exemplary and the waiters seemed well informed of all aspects of the dishes.

Would we go again? Given that most of the restaurants in the city dole out standard (mis) representations of excessively seasoned and sauce slathered pasta in the name of Italian cuisine and that the food here is light, almost ephemeral, made with olive oils, vinegars, flours, condiments sourced from artisinal producers, we certainly would.

Average meal for two would come upto Rs. 2000 /-
A selection of wines and liquor available.

Usha Vijayaraghavan]]> Tue, 28 Apr 2009 13:51:34 +0000 http://www.gourmetindia.com/Aloro-restaurant-Oterra-hotel-t963.html http://www.gourmetindia.com/Banana-Leaf-Mumbai-t903.html
Eating south Indian food just became more exotic. With instant service, a whole new range of menu to choose from, tasty bites of dishes and names you cant pronounce and that hot cuppa traditional south Indian coffee, all this and more at a simple southern ambience.

Banana Leaf at Versova, Mumbai is all packed not just on weekends but busy week days too and I was not really surprised. From lip smacking honey utthapams to Paneer masala dosas, Chettinad spicy dosas to Malabar curries and Hyderabadi biryanis. End your meal with their Dudhi or Gajar ka halwa and its guaranteed you are coming back for more.

Meal for 2 = Inr 250-500

Address :

Subham Chs, Near Four Bungalows Market, Versova, Andheri (W), Mumbai
Phone 26289999, 26709999, 26289090, 9930488080]]> Wed, 11 Mar 2009 11:54:01 +0000 http://www.gourmetindia.com/Banana-Leaf-Mumbai-t903.html http://www.gourmetindia.com/New-York-City-Restaurant-Week-t859.html Let’s celebrate dining
January 18th Sunday – 23rd Friday | 25th Sunday – 30th Friday
Three-Course ‘Prix-Fixe’ Menus
Lunch $24.07 | Dinner $35.00

A list of participating restaurants:
• http://nycgo.com/restaurantweek
• http://www.opentable.com/promo.aspx?m=8&pid=69

It'd be good to hear from participating NY epicureans. Do share your thoughts and recommendations.

Kizzy]]> Wed, 14 Jan 2009 07:51:42 +0000 http://www.gourmetindia.com/New-York-City-Restaurant-Week-t859.html http://www.gourmetindia.com/CHIC-FISH-Malviya-Nagar-New-t806.html No image available


Review Name: CHIC-FISH , Malviya Nagar, New Delhi

Author Name: mridula46

Submitted: Today, 03:39 AM

Last Updated: 22 Sep 2008

Category: Indian Restaurants


The best Chicken Tangris and Tandoori Chicken in town !!


View Review]]> Mon, 22 Sep 2008 03:39:22 +0000 http://www.gourmetindia.com/CHIC-FISH-Malviya-Nagar-New-t806.html http://www.gourmetindia.com/Chung-Wah-t802.html




Nice place decent ambience , decorated with a few feng shui painintings and chinese writing on the walls. Its spread over 2 floors with separate entrances to both (Basement and Ground floor) .





Live , Love and eat they say on their menu.

The Main course menu , pretty good when it comes to variety in a "chinese" resturant.

Started lunch with Sweet corn vegitable soup , this really tasted good and unlike other restaurants the soup with almost jelly like.



Next was Vegitable Baji (More like pakora , sorry am not a great follower of chinese cusine , hence my order was limited to what I thought was edible for me). Tasted pretty good , had to actually wipe oil off from the pakoras with a tissue paper !



Continued the starters with Drums of heaven (Chicken). To be frank this tasted heavenly , there are very few places in Bangalore where you get to taste great steamed chicken and this is one of the places , other being The Rice bowl. The spices for the stuffing were absolutely perfect , these mostly end up being bland in most other chinese restaurants.



The main course was Vegitable fried rice with Vegitable Balls in Chilli sause.(As i said not a big chinese fan). The fried rice wasnt great at all , the vegitable balls in chilli sause was a tad too salty for my liking.




And for deserts , Chocolate mousse cake with cream and ice cream @ Corner house.
Loved this one , the variety this ice cream brings is pretty brilliant! Especially the diffrent layers , begining with a tad of cream slicing through the mousse , continuing through to the dark chocolate cake and ending with vanilla ice cream, the experience of all this on your palette is simply amazing!
(Sorry couldnt get a decent picture of the ice cream )




All in all , a decent lunch , a few goods a few bads , but Chung Wah for Chinese , all I can say is a may be!]]> Wed, 17 Sep 2008 11:23:45 +0000 http://www.gourmetindia.com/Chung-Wah-t802.html http://www.gourmetindia.com/Lake-View-The-Milk-t788.html This place has been around from the 1930's and is one of bangalores best places to hang out for the younger generation (atleast at one point of time).
The place is decorated with photos of bangalore (B&W) in the early 1940's upto around the 1970s, and Bangalore always looked great even back then.
Lake view has moved to St Marks road a couple of months back , since the place @ MG Road is going through a renovation , they did say the will be back @ MG road soon with bigger better and tastier food.... (Bigger! I guess the cashier meant bigger space)

The Entrance






The Egg sandwich (this is the best ever egg sandwich I have ever tasted , soft , tasty and absolutely perfect)




Had a Veg Pizza after that (the pizzas are no competition for Pizza hut / Dominos etc , but these guys have been serving Pizzas in India from way before the Pizza eateries come into India)


Ended it with a Sizzling Brownie sundae , this is again the best I have tasted so far (Corner House is close but not close enough)




This place is definately STILL LIVING UPTO EXPECTATIONS after decades.]]> Mon, 15 Sep 2008 09:13:31 +0000 http://www.gourmetindia.com/Lake-View-The-Milk-t788.html