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Open for lunch and dinner, Azure has indoor seating in the large dining room, as well as a balcony for outdoor dining with cosily spaced tables and chairs. A mosaic wall dominates the décor indoors, and there is a Tapas bar along one side, as well as a vast wine rack showcasing the restaurant’s wine list. A full bar menu is also available, with cocktails, spirits, and beers. The food is an amalgam of Mediterranean influences, including Greek, Italian, Moroccan and Lebanese. The décor is Mediterranean influenced, from the colour scheme to the lighting and furnishings. The hotel’s herb garden provides many of the garnishes and flavour to the restaurant’s preparations. Begin your meal with the Hummus and Pita, Saffron grilled pear, with mascarpone cheese, candied walnut and a honey rosemary dressing, or the Parma ham with marinated melon, with rucola, aged balsamic and parmesan cheese. Cured meat lovers should definitely order the Antipasto Mista, featuring prosciutto, pepperoni, mortadella, Italian cheeses, and roasted veggies, while seafood lovers would do well with the Fritti Misto, which comes with fried fish, prawn, octopus and squid. The Liguran style seafood bisque is another dish sure to delight seafood fans. There are gourmet pizzas, both with veg and non-veg toppings to choose from. Risotto includes a Mushroom version with parmesan and truffle oil; pasta and sauces can be combined to suit one’s taste. There is also an entire page of Chef’s homemade pasta including handcrafted gnocchi, linguine and fettuccine. Seafood Paella and Rock lobster are enticing options from the mains, alongside Chargrilled tenderloin with mashed potato, and Pan roasted duck breast with Italian polenta. Tiramisu, pannacotta, Ricotta cheesecake and Bavarian chocolate make for good endings to the meal. Also, ask about the ice creams, made in-house.
Had breakfast buffet. Loved the South Indian dishes. Its a very classy and quiet restaurant. The food was great
Whilst Italian food may seem to be on the downside, the craving for good old pasta doesn’t always go abated. A trip to Milan showed me the marvels of a cuisine that’s light on oils, simple homemade sauces and delicious sea food. The secret to the cuisine is the tender precision of the way the ingredients are prepared right down to the way the garlic was sliced. The journey through Lake como on a boat ride sipping champagne and watching shrimp being turned with hints of sea salt and minimal herbs then a risotto that that was out of this world. The journey through a good risotto is akin to eating something that’s a base of rice that is chewy and flavourful and cooked with generous helpings of wine in a slow continuous motion. Slices of meat so fine that it can go by no other name other than that of a carpaccio. Another dish reminiscent of Italy is the taste of parma ham and prosciutto. And wat intrigued me was the delicious cheeses served with ham and eggs for breakfast. One thinks of food as one travels and food is what makes the journey an adventure. The hotel scene in Bangalore has upped the ante when it comes to good food and experimentation. So it was with pleasant feelings of nostalgia that I was reintroduced to the flavours of great Italian food at Azure at the Vivanta by Taj. the beautifully laid out restaurant and the azure blue mural on one wall doesn’t go unnoticed. At the Azure the Chef proud of his show kitchen and the new wood fired oven which turns out pizzas and garlic bread and ciabatta served with virgin olive oil a eggplant dip and balsamic vinegar. His spirit is endearing and if one spends a few moments with him he is quite a charmer and will suggest dishes off the menu or make you change your mind for a better dish. And he even will suggest the wines to go with each dish making it a point to mention that the food wont taste the same without the wine. One of the few things I liked about the food is its openness and simplicity. The kind that evokes memories and flavours. The thin pizzas topped with cheese chased with some Grappa or white prosecco is amazing. The wine list may read as a long endless list but the chef or the wine waiter is quick on hand with some helpful suggestions. Unlike the Taj in Mumbai the Taj Vivanta is very unpretentious in its approach and very down to earth and the food is quite holistic in its approach. Its sad that the original restaurant that invented the Tiramisu has closed down in Italy but here the desert matches that of the original and if one is a cocoholic then the decadent chocolate dessert is one to try.
We had soup, pizza and Pasta for dinner. the portions were adequate, taste was good and service was fantastic.
This is one of the most popular and visited cafe at bangalore airport. The place has some amazing food and also the place is lit with beautiful designs. The seating is simple. It is an open outlet with quality food items .
“A balanced diet is a platter in each hand” Recently, we had the pleasure to embrace the grand Taj hospitality. Upon visiting it was crystal clear that exceptional dining experience and a cordial well trained staff are at the core of their values. We had our dinner at Azure, which is a Mediterranean cuisine based restaurant with Greek, Italian and Lebanese platter choices. Head staff SANJOY SAHA saw to it that our experience had no altercation. He was also well informed on the dishes which made our understanding clear. We had the following there: Insalata Mista: It was basically a colourful salad and spinach was a main ingredient. The dish had a bit of sourness to it which made my taste buds reject the joy of eating. High on health quotient thought the dish was presented in a picturesque manner. Zucchini Crepes: The platter was basically soft and small taco shaped pan cake fused with veggies. The originality of food and taste took us by surprise, it is a must try dish! Warm Chocolate Fallen Cake with vanilla ice cream: The bonzer feeling after putting a scoop in the mouth was longer than the name. The cake was the softest and vanilla was the smoothest moreover the dessert was complimented by a triangular piece of chocolate fashioned with a mint leaf. The vanilla was positioned on a biscuit. Chocolate lovers will fall in love with chocolate all over again. Ambiance: 3.5 Staff Service: 5.0 Pocket friendliness: 3.0 Food: 3.5 Verdict: Mediterranean lovers expect no less the restaurant is at par when it cones to food quality and taste preservation. The authenticity of the food reflects the willingness to serve the customers right!