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Found 10 results

  1. Grasshopper : Restaurant Review Rating : 3 stars out of 5 (Good) Visited in October 2015 Bangalore, India Grasshopper restaurant in Bangalore has been doing for fourteen years what no other restaurant in Bangalore has dared to do - present a degustation meal with no a la carte choices. Chef Himanshu Dhimri and his wife Sonali Dhimri operate their restaurant in a farmhouse-like property in a peripheral part of Bangalore better known for its proximity to the zoo, and in an area that is yet to show good urban development (even the busiest parts of central Bangalore are barbarian miles away from real civic development). My dining companion was Mr.Suresh Hinduja - restaurant critic of The Times of India - and the most sought-after restaurant personality in the state at the time of writing. We opted for a long leisurely multi-course degustation offering the very best that Grasshopper could offer. Grasshopper does not do lunch on weekdays which is why our weekday event was illuminated by night. When is the last time you have heard your fellow diner shrieking with pleasure? If you leave out the last two words , I did on this night when a young lady next to our table climaxed her vocal cords not courtesy the chef, not due to her co-diners , and certainly not as a reaction to the waiters (this place does not have topless service staff anyway) but because the friendly restaurant dog leapt onto her lap. I am not an admirer of chicken liver pate , but Chef Dhimri had accomplished a texturally faultless pate excellently cut by caramelized onion and tart scintillas of capers - it was a beautiful opening example of flavour calibration, and an auspicious start to our meal (the dog instinctively knew that it should leave us alone). Thin slivers of asparagus yielded very easily to the bite - just like the versions tasted two weeks ago in Caperberry - but neither these nor Caperberry's had that crucial dimension of extra thickness that can really bring out the tres tender slightly crunchy totally wonderful soul of asparagus. Even more fetching would have the been the feat of contrasting it with something that would intensify the vegetable's fresh essence - like how Flower Drum does by pairing asparagus with superb pearl meat ,but here there was no such value-enhancing companion. I was surprised that Chef Dhimri could condescend to present us with a crostini for the next course - sure it was a moreish morsel with chopped zucchini, basil pesto and feta but this , eventually, is bar food which has no business being in an ambitious fine-dining establishment. From aeons , Grasshopper has been presenting beetroot with blue cheese - and this de rigueur dish was also given to us. Pinenuts are added for crunch , and the overall flavour blend is interesting without being memorable - I was mainly interested in seeing whether the beetroot had remarkable flavour, which it did not have. Disappointment intensified with a prettily composed diagonal lay-out of salad. Its elegant esthetics were not matched by underwhelming contrasts of grapefruit, lettuce, nuts and a tart dressing. Two plump prawns - looking palely gorgeous - had ginger, seasame and seaweed plainly evident on the tasting as per the chef's intention but unwittingly the prawns' intrinsic taste did not manifest. This long procession of average flavours had begun to take its toll on my peace of mind. We sat in the verandah , overlooking the pebble-strewn courtyard which has tables of stone. Irrespective of the seating domains, all the tables are admirably spaced widely apart. The very limited wine menu cries out for more variety , and charging only Rs.300 (US$ 7) as corkage fee for bottles procured from outside is not the most elegant of solutions. A reasonable Rs.3000 is billed for a seven course meal. Suresh Hinduja Esquire I don't think Grasshopper understands how pliable and satisfying a German lass has the potential to be. The pork with pickled cabbage it presented had cuts of fat amalgated with inadequately tenderized meat . Sea bass was dressed up as an appetizing voluptuous hunk of white fish bathed in a tart sauce. I see now that in restaurant after fine-dining restaurant - in NZ, Australia and India experienced over the last four years - a major chunk of chefs present fish which is admirably soft with an odour that is very safely non-offensive but very few of these gentlemen know how to channel the fish and manage the supply chain in such a way that the taste's redolence satisfies a true fish-lover. The one here had everything going for it except deep flavour and a smartly roasted exterior - two crucial qualities the absence of which semi-sunk this sea bass which Mr.Hinduja informed me was likely farmed near Vizag (overseas seabass tasted in JW Marriot's Alba was not impressive either). Mr.Hinduja was greatly impressed by the lamb which he felt to the best version he'd tasted in the entire country. Superbly slow-cooked with a slickly roasted exterior, it displayed a beautiful disclipine in texture right throught the entire thickness and for all its manicured sculpted beauty, this tournedo would have been a complete tour de force, were it not for its slightly dry interior. Chunks of potato on the same plate lacked the pillowy softness that fine-dining restaurants are expected to engineer. Service was just about par for the course but it could easily be more polished and charming, apart from doing more to ensure the kind of vigilance that redeems world-class establishments. Keeping service staff of that caliber will easily drive up the bill but I am sure that the extra bucks will not matter to the kind of people who come to Grasshopper expecting it to be a destination restaurant (there is a very low likelihood of diners accidentally finding themselves in this remote place). Desserts totally atoned. Their excellent panacotta had soft body - with cool creamy notes of exquisite espresso. Discs of chocolate ganache were terrific - their silky melting sophisticated richness recalling an intimate encounter with a curvaceous supermodel. This was cleverly paired with mustard ice cream that would have benefitted from slipping one notch lower in sweetness, but that is strictly a minor crib only. I admire the audacity of Mr.Himanshu Dhimri and Mrs.Sonali Dhimri but yes, there is certainly space for this restaurant to evolve. This 10 course Grasshopper meal came at the end of a month-long India trip that included dining experiences in Orient Express and Indian Accent in Delhi, Zodiac Grill and Masala Library in Mumbai, Caperberry and Dum Phukt Jolly Nabobs in Bangalore. It was a succession of dining experiences that sometimes made me collapse with the exertion of it all, with my ability to remain standing not exactly helped by the fact that the pocket had become much lighter. Sadly, in none of these restaurants did I come across an auteuristic signature that I could deeply admire. I realized as I did in my whirwhind coverage of Sydney's and Melbourne's elite restaurants, that in fleeting trips like this , reaching restaurant nirvana is often a throw of dice. Sometimes you come away with experiences that dreams are made of, but on both of the above journeys I mentioned, I have been left with a mixed bag that one is not entirely persuaded to lug along the lanes of memory. UPNWORLD
  2. Hotel Annapoorani

    Located in the 12th Main,HAL 2nd stage,Indiranagar is the Hotel Annapoorani.If you are looking at Vegetarian Tamilian Cuisine, this place is a must try. This place serves a variety of Dosas,Vadas,Idlis,Adais & Appams .One thing that is unique to this place is the homemade touch,free of artificial flavours /colouring and the generous use of pure coconut in the chutneys,which is a rarity these days.Further you have Pongal,Bisibele Bath,Puliogare & Sevias to chose from.In addition to the tiffin items,there is lunch meal served daily on plantain leaf & on Sundays you have special lunch meal with a number of exotic Tamilian cuisine additions & payasam. The Special Ghee Roast Dosa,Pongal,Bullet Idli & Adai are some of my favourites & the Kumbakonam Degree Coffee is not be missed!! The ambience is reasonably good with Carnatic music being played in the background.The food service & hygiene levels are also decent enough.The prices are reasonable,a meal for two would cost around Rs 250 - Rs 300.A must try for home food freaks! [img]http://www.gourmetindia.com//public/style_emoticons/default/smile.png[/img] [img]http://www.gourmetindia.com//public/style_emoticons/default/smile.png[/img] [img]http://www.gourmetindia.com//public/style_emoticons/default/smile.png[/img]
  3. Tried Bow Barracks on 60ft Indiranagar near BDA complex. The cuisine is unique, Kolkata Anglo food. The sheer newness of it makes it worth a visit. Food is good. Try Pork Lasuni kebab. The Yellow Rice cooked in coconut milk is excellent. Want to try the other dishes as well, they looked enticing when served on other table! The menu has Pork Ribs, Steak, Grilled Chicken as well. I hear the desserts are good too. This is the same husband wife team that started Chakum Chukum roll joint. Sujoy the owner was gracious and service was very good. Early days...I plan to do an encore. Recommended to folks who are ready to try new kind of food.
  4. I've been wanting to go and eat at the Dum Pukht Jolly Nabobs for a long time but didnt do so for lack of a qualified dining companion. Last night, my Delhi friend Alok called me and came over for a drink. Now Alok himself is a restaurateur and I couldnt have asked for a better dining companion. So we went Tally Ho to the DUM PUKHT JOLLY NABOBS for dinner. Executive Chef Vijay Malhotra and I have had many culinary debates before, so I didnt argue when he suggested we leave the menu to Senior Master Chef K. M. Srinevasu in charge of this fine restaurant. We started off with Tararey Jhinge which were very high quality Jumbo Prawns fried in a very light batter of what I thought was South Indian spices and garnished with crisp curry leaves. TARAREY JHINGE A piquant preparation of Prawns tempered with mustard seeds and curry leaves. After a little while I caught some familiar aromas which reminded me of Aminabad in Lucknow. And I was right! Moments later the Kakori Kababs were brought to our table. Exquisite as ever, it is truly said that for every 10 kababs , a few are wasted because they just fall off into the fire. KAKORI A delicate blend of finely minced mutton, cloves, cinnamon, carefully skewered, char grilled and drizzled with saffron. This kebab melts in the mouth. Next course was MURGH CHANDI TIKKA Tikkas of chicken dipped in an aromatic “Royal Cumin” marinade, grilled in the Tandoor and then finished on DUM. KOH-E-AVADH Master Chef’s recipe for Rogan Josh; a trio of elegantly exposed mutton shanks DUM cooked in their own cardamom-tinged juices and marrow, finished with saffron. And I'm sure there was some sandalwood too. NAUN-E-BAH KHUMMACH Leavened semolina bread sprinkled with poppyseed and aniseed, baked in a tandoor. This was quite unusual as it was made out of fine rava and not the usual maida. and a delicious BEGUM’S PUDDING The unconventional pudding created by The Nawabs. A delightful baked pudding of evaporated milk or Khoa mixed with ground almonds and saffron, strewn with raisins and nuts. Served with a delicate Brandy sauce. Stuffed and happy!
  5. [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_112345.jpg[/img] The entrance to Zafran [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_141204.jpg[/img] An open kitchen exudes confidence. [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_120495.jpg[/img] Mezze Platter
  6. [size=4][font=verdana,geneva,sans-serif]BRUNCH ‘N’ MORE –THE GRAND SUNDAY BRUNCH[/font][/size] [size=4][font=verdana,geneva,sans-serif]The ITC gardenia’s brilliant idea of combining the Lotus Pavilion, Edo and the Cubbon Pavilion for the Sunday brunch is the perfect way to unwind; an opportunity to indulge in a leisurely afternoon with family & friends. So off we went - 6 adults and some bacchas.[/font][/size] You enter the lobby and continue on to the Lotus Pavilion where we spent the first half of our brunch. [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_43703.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]Children & young ones were invited by the Hotel’s Kids concierge team to participate at the Pavilion art camp. Some of them were decorating crunchy cookies at the ‘Gardenia budding chef's cookie nook’. [/font][/size] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_66897.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]Let me admit that I am new to Japanese cuisine so for me it was a culinary adventure! And a most pleasant one too, however thanks to Suresh's insistence of delaying lunch inordinately; I was ravenous by the time we started![/font][/size] [size=4][font=verdana,geneva,sans-serif]We had a selection of some innovative cocktails from this Bar mounted on a trolley and coming to your table! SO if you drink Fast enough, or there are enough of you at the table The Trolley Parks there and doesn’t move away![/font][/size] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_23038.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_6288.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]Shashi had a 1/2 yard Beer till the Mojitos and Martinis made their appearance.[/font][/size] [size=4][font=verdana,geneva,sans-serif]Mojito Superbly made- except for the fact that they were served in Huge glasses![/font][/size] [size=4][font=verdana,geneva,sans-serif]Curry Leaf Mojito Simply put SUPERB! Had never tried this combination before. Very creative and well done. Especially if you Don’t like your cocktails sweet ~ like me![/font][/size] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_38169.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]This was followed by:[/font][/size] [size=4][font=verdana,geneva,sans-serif]Green Apple Mojito[/font][/size] [size=4][font=verdana,geneva,sans-serif]Vesper Martini[/font][/size] [size=4][font=verdana,geneva,sans-serif]Sapphire Martini[/font][/size] [size=4][font=verdana,geneva,sans-serif]Silver Bullet perhaps the best Martini I’ve ever had the pleasure of tasting. All created (dreamt up!!!) by 27 year old Akshar who is a very good Bartender at the Lotus Pavilion at the Royal Gardenia.[/font][/size] [size=4][font=verdana,geneva,sans-serif]And just when we thought we'd had enough, Akshar brought me another martini which I tasted and asked Suresh to identify the mystery ingredient. He gasped and said, " Och! this is peat" . And so it was... a peat martini made with a dash of Laphroaig ! [/font][/size] [size=4][font=verdana,geneva,sans-serif]With some reluctance we broke away from the Martinis and explored around.[/font][/size] [url="http://www.gourmetindia.com/topic/134-biryanis-and-pulaos/"][size=4][font=verdana,geneva,sans-serif]Biryanis & Pulaos[/font][/size][/url] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_176450.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]Some of the ladies made good use of this Chat station[/font][/size] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_38507.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]Appams made to order![/font][/size] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_121408.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]Then we shifted to the EDO restaurant where Suresh went trigger happy with his Camera. [/font][/size] [size=4][font=verdana,geneva,sans-serif]Let me admit that I am new to Japanese cuisine so for me it was a culinary adventure! And a most pleasant one too, however thanks to Suresh's insistence of delaying lunch inordinately; I was ravenous by the time we started![/font][/size] [size=4][font=verdana,geneva,sans-serif]At the Sushi counter[/font][/size] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_43258.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]More Sushi[/font][/size] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_96934.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]Assorted stuff waiting to be grilled at the Robotayaki[/font][/size] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_138674.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]Sashimi was served on our table[/font][/size] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_97477.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]Now this I really liked[/font][/size]- Robatayaki grilled prawn/ebi [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_145165.jpg[/img][/font][/size] Another selection from the Robatayaki - [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_9683.jpg[/img][/font][/size] breaded chicken cutlet [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_56737.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]and the whole spread! As you can see Akshar the barman is'nt letting go of us so easily[/font][/size] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_123875.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]So frankly while I found all the many dishes offered to us to be excellent, the simple Fried Rice and Tamago yaki and Kani salad; along with the Jagaimo (Potato) salad, appealed to me the most; along with them the Ebi prawn and Gyu maki (tenderloin) also grabbed my attention. [/font][/size] [size=4][font=verdana,geneva,sans-serif]Executive Chef Madhu Krishnan & her culinary brigade have pulled off a neat trick with this huge smorgasbord.[/font][/size] [size=4][font=verdana,geneva,sans-serif][i]Brunch N More[/i] is a truly overwhelming offering across ITC Gardenia’s culinary landscape, encompassing Lotus Pavilion, Cubbon Pavilion & EDO [/font][/size][indent=1][size=4][font=verdana,geneva,sans-serif]Brunch N More – Grande’ at Rs 1950++[/font][/size][/indent][indent=1][size=4][font=verdana,geneva,sans-serif]Brunch N More Super Grande’ at Rs 2500++( CHAMPAGNE BRUNCH)[/font][/size][/indent][indent=1][size=4][font=verdana,geneva,sans-serif]Kids under 12 years – Rs 1000++[/font][/size][/indent] [size=4][font=verdana,geneva,sans-serif]Available from 12.30 pm – 3.45 pm every Sunday[/font][/size]
  7. ALOFT Have you been ALOFT recently? No I’m not asking if you’ve been high! I Am asking if you’ve been to the new Starwoods hotel, quaintly named the Aloft? It’s in Whitefield. Yes another one in Whitefield! Getting to be quite a popular Hotel destination our ex-sleepy Whitefield. This one is a great space described by them as a, no-walls, no-limits space! It is very Modern. And the Lobby is really large! This also houses a completely new and unique kind of restaurant called GRAB! Wherein you order a bite and either Grab it on your way out or going up to your room! Or you order something from Grab’s Menu and grab it on your way! Not Krazy actually, very well suited for the business traveler. But if that’s Not your ‘thing’; and you still want to sit in a restaurant; there’s this really cute and beautifully done – in Blue and White mainly (see the pix by Suresh Hinduja) – Mediterranean place called ESTIA. Now Estia and all the other, noshing places within and without i.e. at the poolside, or at the puzzlingly named Bar W XYZ (You figure out why it’s named that!) are overseen food-wise by their Exec.Chef – Suresh Babu who is a really sweet, quiet gentleman who has worked all over the world but is essentially from Namma Bengaluru! Vastly experienced of course and very knowledgeable. He invited 6 of us to a Chef’s Table sit down dinner at Estia the other night. It was a delight. One of “us” turned out to be a vegetarian! Chef was not at all fazed. This gentleman has expertise in French, Italian, Mexican and Mediterranean cuisines; not to mention his Indian varieties and especially Kannadiga dishes if you’re inclined towards them. Of course you’ll have to give him a bit of notice for them. [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_7834.jpg[/img] The Aloft aims (very high) to please. Of Course the Pun IS Intended!!! But more importantly it succeeds. Now, rather than torture you with a dish by dish description of what we tasted (Hah! Euphemism that!). I’m going to give you our evenings Menu. Let it suffice to say that ALL of it was Terrific! You’ll either have to take my word for it or better still go and check it out for yourself. Oh! By the way did I mention that this place being Hossa (New) is so reasonably priced; in every aspect, at the 5 Star level; as to be almost unbelievable . So. Here’s what we tasted: Starting off with Mezze [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_6096.jpg[/img] ARANCINI DI RISO CON RICOTTA(Rice balls, filled with ricotta and herbs and crumb fried) PATATAS BRAVAS(deep fried potato cubes tossed in a tomato, chilly and paprika sauce) CHEESE BOREKS(Filo cigars filled with cheese, spices and deep fried) GAMBAS AL AJILLO (Garlic prawns, pan sizzled, served with chilly mayo) To die/kill for! MEDITERRANEAN CHICKEN TAPAS (Garlic and lemon scented grilled chicken bites) ALBONDIGAS(Spanish meat balls served on a tomato and basil sauce) [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_39391.jpg[/img] AUBERGINE PARMAGIANO(Grilled aubergine, topped with tomato and béchamel and baked) GRILLED RATATOUILLE(Skewers of garden fresh vegetables, topped with a spicy tomato salsa and served on a bed of rice) [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_45547.jpg[/img] RISOTTO ALLA FUNGI(Made with Arborio rice, white wine garlic and mushrooms) – simply superb. [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_33448.jpg[/img] MOROCCAN CHICKEN TAGINE(Casserole of chicken with preserved lemons and olives, cooked in the traditional tagine) TOGA WRAPPED TENDERLOINS (Medallions of tenderloin, wrapped in filo pastry with spinach, feta and herbs) GAMBAS PIL PIL (King prawns in chillies, garlic, paprika and olive oil) SEA BASS ENCRUSTED WITH EGYPTIAN DUKKAH SPICEMIX [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_107327.jpg[/img] Trio of : MOUSSE AU CHOCOLATE(Chocolate mousse, specialty of the house) And a Speciality it truly is!, TIRAMISU, MOHALABIA (Moroccan delicacy with milk, sugar, ground rice , almonds, rose petals and rose water) [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_75324.jpg[/img] And mind you we did a sampling. Listen the place is brand new and it’s already getting very well known in the Whitefield Techy space. These ludicrously low prices which they’re offering you right now are not going to be there forever. Make up a nice big gang of your buddies from office and Go- Quickly!
  8. Feast at the Sheraton Bangalore -Sunday Brunch Sunday Brunches have become increasingly popular in our city, all over India and of course across the Globe. What is the concept of a Sunday Brunch then? As the word suggests it is a combination Breakfast and Lunch, which usually starts at about Noon and continues at a leisurely pace till about 4 p.m. That’s 4 hours of noshing time you’re thinking; but of course. Firstly it’s Sunday and; secondly since you’ve woken up late and have probably missed breakfast; you are Hungry with a Capital “H”! But since it is Sunday, you want a Beer (or three) too and, if that can be chased by a couple of Dirty Martini’s or some good ole Bloody Mary, so much the better. The connoisseur in you actually wouldn’t mind a good, chilled, glass of White Wine either. What of the Food itself? Well essentially since you’ve decided you’re going for this Brunch thingy; I hope they’ll have a decent variety available. Let’s go to the New Sheraton, to FEAST you tell the wifey! She readily agrees, as she’s heard that they’ve also got this section meant entirely for the kiddo’s – their own food – some not to mention snacks and desserts and lots of stuff both for them to do and being done for them. How the heck d’you know all this? Well the Swaminarayans and Chopras went last Sunday. They said their kids had a Ball. There’s also apparently this American guy dubbed Bob the Balloon Man who is supposed to be genius at creating things with balloons! You mean they’ll actually be supervised and pampered and out of our hair the whole time? Yes! Ok. Let’s go. First came the Starters. About 2 million of them!!! Ranging from, Kebabs to Cold Cuts; to Prawns Chinese style to Indian; to Fish to Dosas, to a whole slew of yummy salads fit to make both the die-hard vegetarian and non-vegetarian do a jig of happiness; if you can get up from your comfortable chair to do it! The only “fear” is that you’ve gotta be careful that you don’t eat so many starters and not leave yourself enough space for the Entrees! When you have as varied a choice as Indian (15 Items), Salads (33 Items), With 12 Live cooking stations each with their own list ~ and I do mean List ~ of condiments and sauces which fairly boggle the mind with the permutations and combinations that both You, and the Chef’s can conjure up! Pasta risotto station with condiments; Asian noodle station; Quesadilla station; Prime rib carving station; Asian wok station; Carving station using hot lamps; Whole red snapper cooked in salt crust ~ I must admit that it’s been ages since I’ve had Fish this great! Beef wellington; Roasted leg of pork ~ their meat cuts were absolutely mind blowing! Display pizza (deep dish pizza cut square) Such an essential for a brunch. [attachment=3075:009.JPG] [attachment=3076:010.JPG] [attachment=3079:2011-06-26 14.59.55.jpg] Beef stroganoff Lamb osso bucco Chicken ala Florentine (boneless chicken stuffed with spinach and ricotta cheese served in a light tomato jus) Grilled salmon with a lemon butter sauce Breaded eggplant in tomato sauce with melted mozzarella Steamed vegetables with herbed butter Oven roasted mini potatoes with rosemary and garlic Green curry with chicken Thai style Shrimp fried rice Steamed broccoli and shitake mushrooms with tofu Do you really want me to describe this to you? Aren’t you sitting there drooling already? Go. Try it! But wait there are still Desserts Only 29 of them!!! If by now your napkin/handkerchief isn’t wet ~ you’re not a true foodie! Have Fun! But don’t plan on eating dinner after this one. Oh! Yes. Do get yourself a driver to ferry you back; or you’ll cuss yourself for not having done so! [attachment=3077:2011-06-26 13.42.33.jpg] [attachment=3078:2011-06-26 13.42.40.jpg] P.S. just received their list by email now: Snacks: 3 vegetarian (arbi roast, paneer ajwaini kebab, aloo akhrot ki tikki) 2 Iranian kebabs (vegetarian, mushroom) 2 non veg kebab (Murgh tikka lehsuni, gilafi seekh kebab) 2 non veg Iranian kebab (prawn and chicken) 03 fish preparation from south Indian cuisine 05 types of papad 05 types of savories (outsource) 03 types of pickles Curd, raita, curd rice, curd chilli Main course: 1. Butter chicken 2. Meen moilee 3. Nilgiri mutton korma 4. Dal Panchmel 5. Paneer methi chamman 6. Udupi kai Kari korma 7. Mushroom matter 8. Urulai roast 9. Rassam 10. Steamed rice 12. Vegetarian biryani 13. Chicken biryani 14. vegetarian stew 15. Lamb stew Live counter: Malabar paratha Appam Dosa (plain, masala, Mysore dosa, set dosa) Dal counter Western food Starters and composed salads Romaine lettuce, baby spinach red oak leaf, friesse Condiments: sliced red onions, sliced red capsicum, sliced carrots, poached beetroot, pickled onions, marinated olives, marinated sundried tomatoes, sprouts Dressings; Olive oil, balsamic vinegar, red wine vinegar, white wine vinegar, Italian dressing, lemon herb dressing, French dressing, ranch dressing, yoghurt dill dressing Composed vegetarian salads: 1. Baby potato salad with green olives, sundried tomatoes and spring onions with aioli infused with rosemary 2. Cucumber, tomato and onion salad with lemon dressing infused with fresh oregano and garnished with feta cheese 3. Beetroot ,fennel and orange salad 4. Roasted and marinated capsicum salad 5. Chickpea salad with cumin, olive oil ,lemon juice, red onion and green capsicum 6. Corn salad with kidney beans, bell peppers, cilantro and lime dressing 7. Grilled and marinated baby eggplant 8. Tomato and buffalo mozzarella salad 9. Marinated mushroom salad 10. Asparagus salad with parmigiano cheese 11. French bean salad with roasted shallots 12. Sprouted bean chaat 13. Papdi chaat 14. Mixed fruit chaat 15. Curd rice 16. Pasta and pepper salad with basil pesto 17. Oriental salad selection: hummus,mutable,tabbouleh,salad olive,fattousch Composed non vegetarian salads: 1. Marinated seafood antipasti 2. Melon and Parma ham wraps 3. Marinated calamari salad 4. Poached chicken and pineapple salad 5. Shrimp and papaya salad with fresh mango 6. Asparagus and pancetta salad 7. Poached prawn cocktail 8. Poached okra salad with crab meat in a light sesame seed dressing 9. Smoked turkey breast with mango and roasted red capsicum 10. Poached baby potato salad with anchovies, French beans and boiled eggs 11. Smoked salmon with traditional condiments 12. Caesar salad (non vegetarian) 13. Cold cut station(Parma ham, salami Milano, mortadella, coppa) With condiments: Dijon, pommery mustard, pickled onion, fruit mustard, pickles) 14. Green papaya and shrimp salad (Thai style) 15. Salmon mousse with tomato vinaigrette 16. Chicken ballotine LIVE COOKING STATION Pasta risotto station with condiments (diced garlic, diced red capsicum, diced green capsicum, diced tomato, diced eggplant, sliced mushroom, diced red chilli, chopped green onion, chopped parsley, chopped oregano, chopped basil, sliced pancetta, poached prawns, sliced mushroom, sliced sun dried tomatoes, grated parmesan cheese Sauces; tomato, Cream, pesto, Bolognese, vegetable stock, chicken stock, white wine, butter sauce, Condiments to finish sauces: butter, black pepper, salt Pastas: spaghetti, fettuccini, fusilli, penne, farfalle, Arborio rice Asian noodle station: Noodles in soup to be prepared in front of the guests Condiments: Prawns, scallops, crab meat, fish balls, roasted duck, steamed chicken, bbq pork belly, steamed pok Choy, sliced Chinese cabbage, sliced celery, sliced green onions, chopped coriander, chopped parsley, crisp fried chopped garlic, crisp fried onions, sliced carrots, sliced Japanese white raddish, sliced ginger, sliced mushroom, Japanese pickles, fresh spinach Sauces; Soya sauce, oyster sauce, Chinese black vinegar, sesame oil, chilli vinegar sauce (Thai style), roasted chopped peanuts, fish sauce. Noodles: egg noodles, flat rice noodles, oudon noodles Soup bases: vegetable stock, chicken stock Quesadilla station: to be made using flour tortillas Condiments; Bell peppers, chopped green onion, diced tomato, chopped onion, green chilli, chopped red chilli, chopped coriander, chopped parsley, cooked and chopped prawns, chopped roasted chicken, refried beans Mexican style, chilli con carne,roasted corn, shredded mozzarella cheese Sauces: tomato salsa Mexican style, Pico de gallo Mexican style, guacamole, sour cream Prime rib (local) carving station Sauces: natural jus (demi glaze) Condiments: Dijon mustard, pommery mustard Condiments; PICKLED ONION, GHERKINS, BAKED POTATOES, GRILLED VEGETABLES, YORKSHIRE PUDDING Asian wok station: seafood: this station is only for stir fried seafood in various combinations: Condiments:prawns,mussels,clams,squids,octopus,blue crabs, red snapper fillets, chopped green onions, chopped red onions, chopped ginger, chopped carrots, chopped celery, chopped red capsicum, chopped green capsicum, chopped yellow capsicum, chopped tomatoes, chopped eggplant, chopped Chinese cabbage, chopped steamed pokchoy, chopped coriander, shredded fried egg,cashewnuts,peanuts Carving station using hot lamps: Roasted leg of lamb Sauces: mint sauce, natural jus with rosemary and garlic, selection of mustard…Dijon, pommery, English. Whole red snapper cooked in salt crust: Condiments: Lemon wedge, lime wedges, lemon butter sauce, tartare sauce, tobacco sauce, chopped green onion, chopped dill weed, tomato salsa Beef wellington: Condiments: horseradish sauce, natural jus, black pepper sauce, béarnaise sauce(made with pasteurized egg yolk),mushroom sauce, pickled onion, gherkins, Dijon mustard, pommery mustard, tarragon mustard Roasted leg of pork (local): Condiments and sauces; Sweet and sour sauce, plum sauce, honey Dijon sauce, natural jus, horseradish cream, pineapple compote, pommery mustard, Dijon mustard, tarragon mustard, selection of pickles, hollandaise sauce with pasteurized egg yolk. Display pizza (deep dish pizza cut square) 1. Tomato sauce and cheese, 2. Tomato sauce, grilled eggplant, red capsicum 3. Pepperoni 4. Ham ,pineapple, red chilli, capsicum Western food in chaffing dish; Beef stroganoff Lamb osso bucco Chicken ala fiorentina (boneless chicken stuffed with spinach and ricotta cheese served in a light tomato jus Grilled salmon with a lemon butter sauce Breaded eggplant in tomato sauce with melted mozzarella Steamed vegetables with herbed butter Oven roasted mini potatoes with rosemary and garlic Green curry with chicken Thai style Shrimp fried rice Steamed broccoli and shitake mushrooms with tofu Soup; Potato and leek soup Tamater dhaniya shorba Desserts: Tiramisu in glass bowl Mango cheese cake Chocolate terrine Black forest cake Chocolate truffle cake Apple pie Cherry pie Mini lemon meringue pies Floating island Peach crumble Apple strudel Fruit tart English truffle Kiwi mousse cake Assorted fruit mousse Chocolate pecan pie Swiss roll Chocolate brownie Strawberry short cake Ricotta cheese tart Selection of homemade ice creams for teppanyaki counter Seasonal mango ice cream Vanilla ice cream Chocolate ice cream Strawberry ice cream Raspberry ice cream Fruit cuts: pineapple, papaya. Watermelon, rock melon, selection of fruit salad in mini jars Poached pears Selection of fruit compotes. SUNDAY BRUNCH KIDS BUFFET MENU Hot food in chaffers: 1. Penne with tomato sauce 2. Chicken nuggets 3. Smileys 4. Potato wedges 5. Mini chicken burgers 6. Mini vegetable burgers 7. Potato alphabets 8. Onion rings 9. Mini vegetable samosas Four varieties of cookies (filling of peanut butter, mixed fruit jam, Choco chip and coconut) Candy floss Mini cupcakes Brownies Popcorn Vegetable sandwich Potato salad, tomato Boconcinni salad, and vegetable crudités with dips Chocolate milk, strawberry milk shake Soft drinks
  9. Touche

    India's first touch menu restaurant in Bangalore opened recently and with some skepticism Rajiv and I went there for lunch. My misgivings were laid to rest as the food didn't disappoint. We browsed the menu through the 24"(?) screen embedded in the tables and clicked for : Potato skins as a starter [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_58214.jpg[/img] Pan seared Seabass [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_58909.jpg[/img] and grilled Chicken with balsamic reduction [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_75002.jpg[/img] The Skins could have been a little crisp but were quite acceptable. The Seabass was perfect, fresh and not overcooked. The Chicken was a tad well done for me, still better than many other restaurants. The touch interface was lagging and not quite responsive. I would like to go again to check out their other offerings.
  10. Maiya's Restaurant

    I had a business appointment in this area of Bangalore - Jayanagar and thought it was a good excuse to leave a little early and drop by at Maiya's restaurant for lunch. There was a milling crowd waiting in queue so we opted for the Silver thali @ Rs. 350. The other thalis with a lesser variety are reasonably priced at Rs. 80- 120 and that explains the popularity. I dont qualify as an expert on the local cuisine but the spicing was not overdone and we enjoyed the meal. [attachment=2802:004.JPG] [attachment=2803:015.JPG]
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