6 New Menus at Popular Restaurants in Bangalore
From smoked meats, to International finger food, to modernized Karnataka classics and more, there is a lot to explore with these 6 new menus at popular restaurants
21 Oct, 2018 by Ruth DSouza Prabhu
If there is one thing you have got to love about the eating out scene in Bangalore, it is that there is such a wide variety for you to choose from. Added to that is the fact that chefs are constantly innovating and new menus are always around for you to try out. Rather than have you scouring your timelines for the next great menu to try out, here is a list of six for you to sample.
1Q1 has quite a nice Pan Asian menu to begin with and when it first opened its doors, it focused a small part of this menu on Nikkei - the Japanese-Peruvian variant that is really lovely. It was bound to do well and so in this new menu, the focus is now placed on this wonderful variant.
Begin with the Saku Bliss - Hibiscus infused tea with Bacardi and shaken into a sour. Try the Peruvian Fresh Vegetable Tostada - assorted pieces of avocado, cucumber, broccoli, grapefruit and edamame served on a toasted tortilla with wasabi lemon cream with parmesan slivers and the Tuna Sashimi Tostada - thinly sliced tuna sashimi with wasabi lemon cream, grapefruit, tobiko, avocado, cucumber and cilantro with parmesan slivers. The Grilled Octopus with Anticucho Sauce - a traditional South American sauce made with coriander, pepper, lime, garlic and other spices is brilliant. These are just some of the great dishes on this brand new menu.
Spice Terrace has some great beers from its microbrewery to keep you company all the way. The new menu ensures that you have some great accompaniments as well.
Kane Kamboko Eebi Sushi
Begin with the Crunchy Mushrooms that are batter fried and wok tossed with chilli. The Togarashi Edamame is quite addictive. Next, you could try the Gooler Kebab – this menu is one of the few that goes with unconventional vegetables and does a great job.
Murgh Angara Kebab
The Angara Kebab is done in the tandoor, but it is the marinade that makes this an exceptional dish. A great prawn dish to try is the Kute Laal Mirch Ka Jhinga, a tandoori prawn in a marinade of chilli and yogurt and, for the crunch factor. The Chiang Mai Chicken since the base is made from scratch in the kitchen.
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If there is one thing 'Chef Thashvin' likes to do, it is to work with meats and give his diners a brand new experience each time. And that is exactly what he has done with his new smoked meats menu at Plan B. This menu, with close to 20 dishes is split into starters, burgers, platters and mains.
For the starters, you want to do the Smoked Chicken Wings, the Loaded BBQ Nachos, the BBQ Pork Belly and the Smoked Meat Tacos. The platters at an extremely reasonable price allow you to put together any '4 meats and 3 sides'.
I would encourage you to go with the Andouille Sausage, the Beef Brisket, the Sliced Chicken Breast and the Smoked Country Ham. As for the sides, the Mac & Cheese is sinful, the Creamed Spinach, Potato Mash, and Jacket Potato with Sour Cream are just what you need. The burgers are served with wedges and are massive, so make sure you have space.
Farzi is known to give local dishes a spin and 'Chef Sombhir' has done a brilliant job in putting together some great dishes on his new menu. Start off with the Khao Suey Soup with Black Garlic Dust. The soup is creamy with flavours of lemon, ginger, garlic, chilli all coming through beautifully.
Paya Shorba
The Paya Shorba comes in mortar bowls with the trotters in it and the Shorba is poured out at the table. The soup has a nice hit of pepper as it should and opens up the senses. Also, try the Edamame Hummus with Kori Roti Crisp. The Squid Rava Fry with Shrimp Dust, Roasted Tomato and Ginger Chutney is really good.
Pinwheel samosa chaat
The Edamame and Aloo Samose Pinwheel Chaat was quite the surprising dish and not one that I thought I would like so much, but I did and have been recommending it as well. The aloo filling is what cinches the deal in this dish. The Tellicherry Pepper Chicken Tikka - you could not ask for more - succulent meat, spicy marinade and some beer and you are set.
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The Pan-Asian restaurant at the Conrad Bengaluru now showcases some really great seafood, among other brilliant dishes on its new menu. Try the Ebi Yaki - grilled prawns in Ninniku Butter to begin with and then move on to the Salmon Carpaccio with Yuzu soy and hot oil. Vegetarians can try the Tofu Carpaccio with Fukujinzuke, pickled vegetables in soy sauce and some hot oil. The Dim sum and the Sui Mai offer an excellent selection in every category. Do try the Aona Gomma Ae - layers of blanched spinach packed together in a little rolled, with a Sesame sauce, drizzle of chilli oil and toasted sesame seeds. A lovely nutty taste to beat the mild bitterness from the spinach. A lovely dish - one you should try, whether you are a meat-eater or a vegetarian. The new menu has a range of platters of sushi and sashimi you can choose from depending on the number of people dining at the table. The Ramen is a good pick too.
Do end on the Five Spiced Chocolate Mousse with Orange Sorbet.
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The new menu offers a range of smalls, street grills and paired curries exclusively available at both the outlets. From the small menu, the Shillong Shapale, minced chicken hand pie cooked with Em-ma sourced straight from Shillong and also the 1960 Atho Salad, inspired by the Chennai Street-side speciality which uses red tamarind are a few favourites that are reinvented while retaining their authentic soul.
Kumaon style greens and mandua roti
Ismaili Biryani
In the Big Plates, the Ismaili Kofta Biryani introduces an Indianized version of Scotch Eggs, peppered with sour cherries and kheema and the Achari Biryani, a slow-cooked vegetarian delicacy celebrates seasonal pickled vegetables. Similarly, the High Chai Menu is not just a cup of tea at Bombay Brasserie, with the menu offering Bambaiyya favourites such as Chowpatty Special Bhel, Rasta Masala Toasty and Kutchi Dabeli Pao paired with the perfect selection of desi cocktails, beers on tap and a Chai-wallah-inspired variety of Chai.
Written By
Ruth Dsouza Prabhu has been a media professional for 18 years now, across multiple platforms. As a passionate F&B writer, she has interacted personally with internationally renowned names such as Marco Pierre White, Janice Wong, Chef Vivek Singh, Chef Vikas Khanna, Madhur Jaffrey, the late Tarla Dalal and many others for her stories. A highlight has been personal interviews with all three of the celebrity judges on Masterchef Australia. She is on several jury panels of food and beverage awards, is sought after for opinions in the field by publications and has her work published in well-known names such as The Hindu, Firstpost, HuffPost India, Condé Nast Traveller, NatGeo Traveller among many others.
