Misu, the popular pan-Asian restaurant has launched their second outlet in Indiranagar recently and it opened with a bang. Misu revolves around the story of Miss Misu who travelled around South East Asia journeying through the flavours and aromas creating a menu of her favourite dishes. The food in Misu is specially curated from a variety of gastronomical wonders across a host of south-eastern countries, handpicked for its popularity, uniqueness or compatibility to the Indian palate. Their menu includes steamed, fried and wok tossed sections with ample choice to satisfy the cosmopolitan clientele. They also have salads, dumplings, sushi, baos and a lot more on the menu accompanied by a distinct and tantalising dessert menu. Misu in Indiranagar has an additional grill section along with select dim sums and ramens from their past food festivals. There is much more to choose from in the new food menu.
The second chapter of Sotally Tober quite literally took a page from its predecessor. Having its walls covered with pages and its facade adorned with stacked books with cheekily altered titles referencing the underlying theme of Sotally Tober makes this version equally interesting.
Located in a city that excels in making most of what it has got, the core concept of Sotally Tober has remained to be a neighbourhood bar, which offers an excellent selection of pub-grub.
Vegetable Seekh Kebab
Buffalo Chicken Wings
A mix of old favourites and interesting innovations like #SoTo (liquor-infused) appetisers like Mushroom on Toast - stir fried mushroom sautéed in white wine, Barbecue Fries - French fries tossed in a whisky barbecue sauce, Pork Belly - Fried pork belly sautéed with honey & rum, Tandoori Jhinga - Rum marinated prawns.
Handcrafted signature cocktails like Organic Caipiroska - Organic jaggery & handcrafted vanilla vodka, Coco Velvet - Handcrafted coconut rum on red velvet, Twisted Daiquiri - SoTo twist to the classic.
After Whitefield, Biergarten is bringing its beer garden concept and range of signature craft beers to the buzzing Koramangala! Biergarten’s roster of regular craft beers such as the Golden Ale, IPA, Red Ale, Vienna Lager and more is at the Koramangala brewery as well. There will be seasonal beers too such as the Smoked Dunken Weizen — a ruby brown beer with notes of toffee, banana and raisin, and a hint of bacon. The Double IPA ABV - 7 per cent promises a stronger version of the in house IPA with even more hoppiness and bitterness. If freshly brewed craft beer does not catch your fancy, then Biergarten’s Signature Cocktails menu can do its bit. If it is a bar then, of course, French Fries, Onion Rings and Nachos are mandatory. But there is also Re-Fried Potato Wedges, Rosemary Poutine, Paneer Khurchan Quesadillas, Malabar Parotta Quesadillas, Soya Chaap - a Cheddar-stuffed tandoori soya chaap, with a nut crumble and Chilli Mushroom Galouti. And, this is just the vegetarians’ menu. For non-vegetarians, there is Tandoori Fish Tikka, Bacon Wrapped Prawns, Butter Chicken Sliders, Lal Maas Tacos, Biergarten German-style Sausages Platter and regional favourites like Ghee Roast Prawns, Coorgi Chicken Wings and Pandi Curry. The dessert menu leads with Belgian Chocolate Cake, Churros, Bailey’s Cheesecake and the desi Jaggery Mousse Cake.
Byg Brewski Brewing Company launches Asia’s ‘Byggest’ brewpub on Hennur Road. Set in the backdrop of the mighty Nordic past, the venue boasts 65000 square feet of the finest entertainment to be had, reminiscent of the majesty that is the Vikings. Staying true to its theme, Byg Brewski offers 16 different types of homebrews (check for availability though). Bringing to life, the bygone era is 'Chef Sabyasachi Gorai', who created over 200 recipes for the live kitchens here, from cultures across the globe. From wood-fired Pizza to an in-house Rotisserie and Patisserie to a Spanish Charcoal over and menu, the food and drink here promises to be phenomenal.
Plan B has recently opened their third outlet in Brookfield, ensuring the good folks around the area, as well as Whitefield, can get a taste of their amazing menu – from the smoked meats to the legendary burgers, the famous wings and more, Plan B brings the whole shebang to Whitefield. There is little I have not eaten off the menu here, but for a change, I tried the Peanut Butter, Jelly and Bacon sandwiches and found a new love. Turkey on Toast is also a lovely choice here. But it is the meatier fellows you have to keep an eye out for. From the Smoked meats menu you will want to try the Loaded BBQ Nachos with BBQ Sauce, Cheese and Pulled Pork, Slow Smoked Charcoal Grilled Pork Chops, Smoked Chicken Leg, Pork Belly and Pulled Pork with Creamed Spinach and Corn, Mustard Mayo, Sour Cream and BBQ sauce and Potato Wedges and even some of the Smoked Pork Lasagne.
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. 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.
Whether it is a boozy brunch or a night out with friends, the menu at Three Dots & A Dash offers a wide variety of Tiki Cocktails along with some lip-smacking grub. Try the Fito Mito Babycorn - a tempura batter fried baby corn dish. Choose the Pan Roasted Trio Pepper Sweet Corn or the Pan-Seared Pepper Coconut Chicken that comes with a Polynesian twist to it. The all-new Peanut Tikkimade with roasted peanuts and the Beet Beet Zing Kebab with aromatic spices is a must-try. Do not forget to order London Chicken Tikka and Almond Yogurt Chicken Kebab! If you are in a mood for something exotic, do try the Veracruzana Chicken - a combination of Mille-feuille chicken and cheese with mash veggies. While you enjoy that, do not forget the Bunny Chow, a Durban Curry in the South African Bread Bowl! If pizza is your first love, Three Dots & a Dash offers a variety of signature pizzas too. While you treat yourself to some lip-smacking grub there are so many exotic tiki-cocktails to choose from.
Boldly flavoured tacos created at a live taquería and vibrant cocktails crafted at an open bar in a warm, inviting ambience that truly gives you a taste of Mexico right here in Bangalore. Lounge Hospitality has launched their second Mexican restaurant, Sanchez Taquería and Cantina in Indiranagar. Chef Vikas Seth blends traditional flavours of Mexico with his trademark Sanchez touch; some of the favourites are - the Mexican Blue Corn Hard Tacos, Sea Flavored Charcoal Corn Tacos, Modern Soft Roasted Beet Corn Tacos, Healthy Soft Spinach Corn Tacos, Nutritious Grated Carrot Corn Taco and Soft Flour Tacos. Besides tacos, there are the widely popular avocado toasts made from in-house Bolillo Bread with a bunch of Sanchez’s tasty interpretations to it. The Oaxacan Style Tortilla Soup, aptly known as the queen of soups in Mexican cuisine and the Tlalpeño Broth made of pulled chicken, rice & chickpeas and served with slices of lemon, cilantro leaves, chopped onion, avocado and chipotle on the side, are highlights of the menu. There is so much more. Handpicked by the Chef, each dessert is designed to surprise your taste buds. The decadent Dark Chocolate Guacamole made with creamy mashed avocado is a great option for vegans and the Dulce de leche Ice Cream Taco decorated with chocolate pearls, caramel popcorn & cinnamon sugar stars is an epicurean fantasy. The Margaritas are a must have with variations based on seasonal fruits - the Avocado one is a must try. Then there are the other concoctions like the tangy whiskey based Munchkin Bliss with a dash of chilli and the fruity Galaxy Sling made from gin, elderflower, kiwi and apple juice.
Sriracha debuts its second restaurant in Bangalore with unique experiences of the Robatayaki Grill and Khmer cuisine. The extensive menu, designed by 'Chef Vikas Seth' traces a path taken by their chefs across the Orient, making stops at Thailand, Malaysia, Japan, Indonesia, Vietnam, China the relatively gastronomically unexplored Cambodia and the culinary world’s hot-spot, Singapore. Watch the chefs expertly showcasing their skills to create robust grills with intense flavours at the Robata. Try grills like the Fresh Turmeric & Red Chili King Prawns with plum and pineapple salsa, the Scallops with Togarashi Dust, the Pork Belly Char Siu, the Shitake Mushroom in Garlic Soy Butter and Pandan Leaf Wrapped Cottage Cheese. Another highlight is that for the first time in India you will get to experience the characteristic Charcoal Khmer Barbeque straight from Cambodia. Smoke tinted flavours of the meats are derived from the traditional Cambodian grill which is placed on live charcoal “Phnom Plung” or “Fire Mountain” surrounded with soup on the outside. This fascinating live charcoal experience brought to the special dining tables requires prior bookings. If you manage to take a break from the Robata grill and the Khmer Barbeque dive right into the menu’s many other offerings like the Khmer specials - Lemon Grass Poached Shrimps Fresh Spring Roll, Coriander Chili Soy Tofu Fresh Spring Roll and the Fish Amok Trey, a traditional Cambodian dish steamed in a cup made from banana leaves. The Sloppy Szechuan Pan Seared Chicken under the Taiwanese Hamburger section is a must-try for the burst of flavours it presents; the Charcoal Seafood Dumplings and Roasted Pumpkin & Water Chestnut Dumplings are definite favourites as appetisers. It would be impossible not to mention the beverages designed by mixologist Robert Hospet. The Saint Maragarita is a delightful concoction of passion fruit, mango and tamarindo. The Cranberry Fizz, Rose Kiss and Rainbow Punch are all delightful accompaniments to your meal.
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.
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