The classic and the contemporary get a refreshing spin with the new menu at the Polo Club. Chef Ajit Raman and Hitesh Pant have created magic with simple, fresh ingredients that reflect the new look of the revamped cafe. Overlooking the lush gardens, the Polo Club has always hit the ambience jackpot. Now the menu will do it justice as well!
If you thought Farzi was already twisted, wait till you see the new additions to the menu! I love how this restaurant always manages to have fun with its food and not be bogged down by ‘authentic’ or ‘traditional’ combinations. Molecular Gastronomy, Modern Indian food, Artistic Plating and Gimmicky cutlery – not everything might work right off the bat, but it definitely gives your brain and your palate something to chew on. Ready for the Farzi Twist? I sure am and lip-smackingly so! Drinks are served in funky glasses with even funkier concoctions, but I always gravitate towards the Chai-Pani for it’s drama and surprisingly balanced taste. Literally translating to Tea-Water, this drink gives you a smoking drink in a glass kettle with Coffee Liquer, Tea decoction, Apple juice, Earl Grey Smoke and Vodka. The orange peels in your little chai glass make it even more refreshing! Definitely one of my favourite cocktails in Bangalore. The other drink on the table was a Bottle Ka Gin, served in … wait for it…. a bottle shaped …
There are many reasons I will always love ITC Windsor, one of them is the white, bright and beautiful Raj Pavilion. Built to emulate the 100-year-old Glass House in Lalbagh, just walking into it lifts my spirits! The décor makes me feel like I am in a sophisticated English Tea Party and for once colonial hangovers are never more welcome! I was invited to try the new menus being launched across the ITC Pavilion’s in the country (#trendingatpavilion) and was truly chuffed that Raj Pavilion was my calling. In keeping with the ‘Responsible Luxury’ theme of the ITC properties, the new menu focuses on locally and responsibly sourced ingredients fashioned into delicious and stunning entrees, appetizers and desserts.
Online ordering portals that promise a great, well packaged meal, for a competitive price are a dime a dozen these days. The food startup business has spawned many me-too’s and has given an already lazy populace more excuses to stop cooking and just order in. If earlier the fear of preservatives, MSG and unhealthy food deterred most people from ordering in, the current trend of food startups offering Fresh, Homemade, Healthy meals is changed that paradigm. EatFresh seems to have taken a page (or two) out of its immediate competitor’s business model and hopes to get a leg up by offering meals cooked by a network of five-star chefs with an emphasis on Indian Cuisine.
The Sunday Brunch at the Movenpick Hotel & Spa, turned out to be the first Brunch of 2016 for me. I’ve been taking French classes over the weekend and it pretty much consumes the best part of the day. May 1st was declared a class holiday and I used that opportune moment to take a break and catch up with my friends over lots of food and drink. The newly launched brunch menu by Chef Rayomund promised over 250 different dishes. I was probably not going to sample each and every one of them, but it was encouraging to know I’d have a smorgasbord of delicacies to indulge in.
Spicy, Tangy and Aromatic – the unique character profile of Thai food that finds almost instant appeal everywhere. Thai food always ranks as one of the most popular cuisines in the world, and it’s no surprise that Bangaloreans have taken to it enthusiastically. Like Indian Cusine, Thai food differs substantially by region. While Thai Red Curry and Phad Thai have its loyal fan base, there is a lot more variety that begs to be tried. While seafood and curries with fresh herbs are favored in the south, you will find the spiciest food and meat based dishes popular in the northeast. Whatever the region, the ideal Thai meal is a harmonious blend of the spicy, the subtle, the sweet and sour, and is meant to be equally satisfying to the eye, nose and palate.
The kitchens at the Hilton are buzzing with creativity. Every time I’ve dined there, there has been something that’s always caught my eye and my imagination. Few restaurants serve food with as much panache as the Ministry of Food. Part of the credit definitely goes to Chef Anirban Dasgupta, who seems to take pride in turning the ordinary into something extraordinary. A Street Food Fest centered around an Asian theme (including the Indian subcontinent) served as a perfect backdrop to showcase his craft. Weekday lunches are a good excuse for some theatrics, no?
I’ve grown up lusting over Dhansak. The Jehangir Kothari Memorial Hall and the Fire temple was very close to where I lived and the sprightly Parsees always had some fair or event where one on them would be doling out Dhansak! I also had a Parsi friend in school whose lunchbox came crammed with delicious treats. So it’s pretty fair to say I know and love Bawa cuisine. The ITC is playing host to Chef Parvez Patel’s (of Ideal restaurant fame from Mumbai), to showcase the best of Bawa cuisine.