Category Archives: Wining & Dining

Restaurants, pubs, lounges, brunches, cocktails, drinks

cover_justrufs

Chocolate fantasies come true at Jus’ Trufs

An invite to taste good chocolate is always welcome. Especially, if it’s sourced from Belgium! The founder of Jus’ Trufs, Chenddyna (pronounced Chandana) Schae tells me that the raw material is imported all the way from this far away European country.

Chenddyna set up Jus' Trufs as a home business, but before long it grew by leaps and bounds

An experienced chocolatier, Chenddyna set up Jus’ Trufs as a home business, but before long it grew by leaps and bounds

Jus Trufs is located on #9 Jakkur Road, around a kilometre off new Airport Road. Along with my chocolate loving better half for company, I landed up at the rather impressive four-storey building that now houses a cafe, a chocolate production unit and a large performance/workshop space on the top floor.
Chocolates of all shapes and sizes! Drop in to indulge in your chocolate fantasy!

Chocolates of all shapes and sizes! Drop in to indulge in your chocolate fantasy!

Despite its location, the place is well frequented by people around that area who know about it. And if you thought Jus’ Trufs is just about chocolates, you’ll be pleasantly surprised. We make ourselves comfortable and settle into the warm and cosy cafe, with some sandwiches, while the better half decides on a chocolate shot to start off the evening.
The cafe on the ground floor has a wide variety of eats and is a nice space to relax

The cafe on the ground floor has a wide variety of eats and is a nice space to relax


Jus' Trufs is the place to go to if you want to indulge!

Jus’ Trufs is the place to go to if you want to indulge!

Chenddyna began her venture as a home business many years ago. Quickly, the word about her delicious goodies got around and she began to get a steady stream of orders. In those days, it was mostly word of mouth. She quickly outgrew her facility at home and had to look at a new space. This first began as her production unit, and then she realised that she could also add a cafe to cater to those coming in to pick up orders. She also hold customised workshops and the top floor is used for performances, screenings etc.

Now, she has help running the cafe, while she oversees the efficiently run production unit. We wander around and get a glimpse of chocolate goodies being baked, packed, sorted and then gotten ready to be dispatched to different locations. Companies, parties, individuals – she caters to a wide range of needs and her kitchen staff is always busy baking up all flavours of chocolate goodness!

At the chocolate production unit which caters to large scale individual and corporate orders

At the chocolate production unit which caters to large scale individual and corporate orders

Talking about chocolate tours, it’s our turn to experience one. We start off with some interesting tidbits about chocolate. For example, did you know that chocolate in itself does not have calories? But wait! The catch is the added sugar content. Which is why dark chocolate is usually better if you’re watching your weight! But chocolate is chocolate, calories notwithstanding.

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The chocolate is sourced from Belgium and she ensures it’s the best quality. There are different chocolate mixes and we get a demonstration on how we can use cocoa butter to make a creamy consistency chocolate mix. Using good cocoa butter is the key. You need to beat in such a way that it does not solidify completely, but allows you to play with it a bit. After that, blobs of chocolate are put in molds and decorated with garnish like nuts etc. After that, we let it set for a few minutes in the cold freezer and then they’re all ready to be packed and taken home. We don our aprons and behave like we’re chocolate chefs for a day.
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The chocolate tour in itself was quite good. It would probably be more enjoyable in a larger group, where you have more of a chance to introduce competitive elements and interaction. Using chocolate in cooking is another area that would have also been very interesting. Tying up with a food expert might help taking the tour to the next level.

So what can you expect at Jus’ Trufs? The variety is large and tempting. But some of the favourites are the dark and decadent Belgian style chocolate pralines made from pure cocoa butter. The signature range with soft truffles and crunchy pralines in bittersweet dark, made from their special blend of fine Asian covertures are also very popular. Their milk chocolate has a healthy cocoa content and is well rounded in flavour and used as a covering for the Jus’ Bisks, Original Milk and their lollipops. Their cupcakes looked sinful and delicious, though we couldn’t afford to eat anything else that day!
DSC_0046Chenddyna herself has been continuously upgrading her cooking and chocolatiering skills in various parts of the world. She is part of the 10,000 women program (global initiative to inculcate business education in women entrepreneurs) sponsored by Goldman Sachs, conducted by ISB Hyderabad.

Chenddyna with her staff at Jus' Trufs

Chenddyna with her staff at Jus’ Trufs

So if you feel like a chocolate fix, you know where to head now!

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chilis

Chili’s signature dishes and drinks don’t disappoint!

I remember a day when we had gone to Phoenix city mall for some work. My sister and I. Tired after our shopping expedition, we wandered into Chili’s. We were quite happy with our cocktails – the Presidente Margarita – which arrives at the table with a lot of drama. Both of us being fish lovers, we ordered the Vietnamese basa, which we were very happy with..

Fast forward a few years and I see that a new outlet of Chili’s has opened in Indiranagar. This is the first stand alone restaurant, the other two being part of a mall (Phoenix and Orion).

On a busy Sunday, after giving breakfast a miss (and to ensure we could eat a bit extra) – we head there for a meal on an invitation from the restaurant.

The delicious plate of starters


The delicious plate of starters

We settled for a plate of non-veg starters called Triple Dipper, which was quite substantial and comprised of chicken wings, friend chicken along with crunchy delicious cheese balls. The drinks on arrival looked rather gorgeous though a few sips later, we realised they didn’t have any spirit in them. We’d been served the non-alcoholic version – Minty Melon and Blue Pacific!

The Blue Pacific and the MInty Watermelon

The Blue Pacific and the Minty Melon

Our second round was the Presidente Margarita and the El Nino. I would definitely recommend the former. It comes in a small sized glass, but the cocktail shaker is kept beside you so you can keep pouring it till you’re done (and no, it’s not unlimited sadly). The other cocktails come in substantial large glasses – just make sure you don’t knock them over because they will create a mess! We also, tried the Long Island Iced tea, but I would avoid it since it didn’t have any zing to it. Also, the Pepsi added doesn’t really suit the recipe.

One of my favourites, the Presidente Margarita


One of my favourites, the Presidente Margarita

Anyway, after that plate of starters, we are ready for our mains.

Chili’s is known for their meat dishes and burgers – the baby back spare ribs and their steaks are good and the portions won’t leave you disappointed. Their grilled tenderloin steak is topped with garlic butter and served with mash, veggies and garlic toast. The manager tells us that they’re required to serve the same portions as the US counterparts.

The signature steak

The signature steak

The signature steak, available in medium and well done


Available in medium and well done

The baby back spare ribs are also another speciality of Chili's


The baby back spare ribs are also another speciality of Chili’s

Looking around the restaurant, it made sense why families tend to like the place. The portions keeps everyone happy. On a weekend it tends to get busy so be prepared for it to be rather noisy. They also stick to the main menu in all outlets, but have different specials and festivals depending on the season and the audience they’re catering to.

Since you’re in Chili’s, try out the Terlingua Chili – inspired by the name of the original chili cook off in Texas. They have both vegetarian and non-vegetarian versions. It’s their signature dish and worth a shot.

The dish that Chili's is named after - they have both the veg and non-veg versions


The dish that Chili’s is named after – they have both the veg and non-veg versions

We tried the prawn pasta, which I found a bit too “Indian” tasting, but apparently people like it because it’s flavoured with Indian spices. The dish is very large though and comes in a thick sauce with quite a lot of garnish and vegetables – I think even three people could have easily shared it.
Slightly spicy, but a large and wholesome dish if you want something filling!

Slightly spicy, but a large and wholesome dish if you want something filling!

The disadvantage of going with one other person is that there’s only that much you can taste. Even with out big appetites, we couldn’t do justice to the wide selection. But on the recommended list are their nachos, burgers and pizzas. On my list for the next time are the Blackened salmon and the New Orleans Jambalaya, both of which sound rather mouthwatering and I couldn’t possibly eat anything else this time around!

If you’re hungry and thirsty, looking for a good value for money meal, then you don’t need to look far. Location: Near 12th cross road on 100 feet road, Indiranagar, very close to the signal.

Costs: Meal for two with drinks would cost around 1700-1800 per person.

Ambience: We dined at the basement floor, which was quite busy during lunch. But it was a weekend. You will probably find it quieter on a weekday.

(Disclosure: On an invite from Chili’s. All opinions expressed are my own).

Foodie Thursday!

Taste of Tangra: From the kitchen of Chef Edwin

Ever wondered about the origin of “Indian Chinese” cuisine?

Apparently, it all started in Kolkata – the place where the Hakka community from China settled down many decades ago. Interestingly, according to this link, “One of the earliest records of immigration from China can be found in a short treatise from 1820. This records hints that the first wave of immigration was of Hakkas but does not elaborate on the professions of these immigrants.” Over a period of time, they grew to a large flourishing community initially involved in the tannery business. Over a period of time, many families closed down their business while others were moved to an area outside of the city. The New Chinatown area, where the community resides came to be known as “Tangra“.

Over time, the cuisine of this community began to undergo modifications to suit the Indian palate. Coriander, chillis, cumin began to make it’s way into the dishes. What resulted was “Kolkata Chinese” or what is known today as Indian Chinese. This cuisine gained popularity rather quickly and you’ll probably find “Chinese food”, even in a remote part of the country.

My first encounter with Kolkata Chinese food began way back during my childhood days in Shillong. We had a Chinese restaurant at the bottom of the hill from our place (I think it was called Abba) and dad made sure he packed us a parcel of oily hakka noodles for us whenever he passed by the place, while coming home. My sister and I would eagerly look forward to his treat!

Chef Jolly of the JW Marriott introducing Chef Edwin and the Kolkata Chinese inspired "Tangra" cuisine

Chef Jolly of the JW Marriott introducing Chef Edwin and the Kolkata Chinese inspired “Tangra” cuisine

We are given a taste of this cuisine at a special cookout session at the JW Marriott, Bangalore through 3 dishes, demonstrated by Chef Edwin, who runs and owns the very popular “Golden Joy” restaurant in Tangra. Chef Jolly (follow him here) of the JW Marriott recounts the story when upon visiting Kolkata and this area, he settled on this particular restaurant due to the quality of the food and it’s popularity.
Special kitchen set up to whip up some Tangra delicacies

Special kitchen set up to whip up some Tangra delicacies

Chef Jolly didn’t waste any time and organised for Chef Edwin to come down to Bangalore, so we can get a taste of this unique cuisine.

Chef Edwin demonstrates threaded paneer – his creation and innovation – a good alternative for vegetarians. The other two dishes are the Hakka style chilli chicken and golden fried prawns. By adding a bit of seasoning, garnish, soy sauce and Chinese wine, he cooks up these delicious dishes. Served with Indian style sauces – flavoured with mint and coriander – they have their own unique taste.

For the special occasion, we also got to taste a big spread of delicacies like like momos (pork, chicken, vegetarian), egg hakka noodles and fried rice and fish in oyster sauce.

The delicious golden fried prawns

The delicious golden fried prawns – – we did try to get the recipe for the batter – but I doubt we can replicate it even if we tried!

After a good meal, which is topped off by Tangra inspired cocktails (we tried the Beijing Bellini), we had an interesting chat with Chef Edwin who tells us a bit more about the Hakka community and his style of cooking.
Tangra inspired cocktails to add to the spice!

Tangra inspired cocktails to add to the spice!

Interestingly, he was a resident of Bangalore around 1978, but can no longer recognise the city. (Well, neither can we!). After a few years, he left and rejoined his family in Kolkata, taking over the running of the restaurant. He attributes his love of food to his mother, who is a very good cook. A lot of things he learnt by hanging on to her apron strings. But along the way, he’s also had to improvise and be creative to keep his customers happy. He says he gets people from all over the country (and even the world). “For example, I get Sikhs who won’t eat meat on Tuesday, but still want to eat out and want exceptional food,” says Chef Edwin of the kind of demanding customers he gets. He seems to manage all his customers really well; the restaurant on busy nights does around 600 covers, Chef Jolly tells us. If you look at the reviews of the restaurant online, it’s not hard to believe either.
With Chef Edwin, who lived in Bangalore around 1978. He doesn't recognise the city anymore, he says. We're not surprised!

With Chef Edwin, who lived in Bangalore around 1978. It’s changed a lot since then, he observes

The Hakka community has managed in the meanwhile to keep their language and culture alive (Hakka) over the years. They don’t however know how to read their own language, since they are all 2nd and 3rd generation Chinese brought up in India. Even at home, Chef Edwin says he insists his son speaks in Chinese. It’s the only way to ensure that some aspects of their culture is preserved. From a large community of more than 20,000, then numbers have dwindled down to a few thousand with many immigrating and moving out.

About the food, says Chef Edwin, the idea is not to drown the dishes in soy or over cook/fry the ingredients, but to bring out the flavors in subtle ways. And his food is testimony to this principle.

So in case you’re tempted to check out a few Tangra delicacies from the expert hands of Chef Edwin (and don’t want to fly to Kolkota), hop across to the JW Marriott Bangalore which is hosting the Tangda seafood festival till November 9.

So this special is a part of the JW Kitchen buffet, along with other cuisines and mouthwatering choir of desserts for Rs 1599 + taxes.

Hakka, anyone?

(Note & Disclosure: Please excuse the not so good pictures as I dropped in after another hectic event of my own and had no time to grab my DSLR! This was on an invitation from the JW Marriott, Bangalore).

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Savouring the world, one dish a time!

My first taste of Portuguese food was in Goa. The owners of the now restored 213 year old mansion Palácio do Deão, built by a Portuguese nobleman, had opened their doors to visitors for a taste of the traditional cuisine. I don’t remember the names of the dishes now but our hosts Rubem and Celia Vasco da Gama had gone to great lengths to lay out a memorable spread. I do remember the fish cooked to perfection. And the calamari flavored to bring any foodie to raptures.

Dining area
This old but restored Portuguese mansion made the ideal setting for a traditional meal

A taste of Portugal Main course

I’m glad I captured some of these culinary delights on camera so when I sit back and think of the delicious food, I can supplement my memories with photographs. Of course, the images don’t do justice to the actual taste of the mouth-watering delicacies served, but they only increased my curiosity about the cuisine and food of Portugal.

Goa was a Portuguese colony till as late as 1954 and the influences on the food and culture are indelible.

The Portuguese are said to have brought in potatoes, tomatoes, guavas and even cashews from Brazil to Goa and many of these ingredients today, find their way into Goan dishes, especially the Christian fare.

In my mind, there is no better way to explore a place than through it’s food and cuisine. And as cliched as it might sounds, I do actually live to eat so it seems but a natural way for me to explore a new place. I look forward to my next meal with anticipation, especially when I am travelling. I usually go armed with a list of recommended dishes and make sure I try at least a few of them.

Noodles
When in South East Asia, it’s difficult to resist a meal without noodles

Not only is exploring local cuisine interesting, but eating as the locals do adds to the whole experience.

I was recently in Vietnam, when I got to sample some really scrumptious local fare. From the traditional pho, to fresh and fried spring rolls, to the gorgeous (and tummy filling) pancakes filled with shrimp and rice, it was definitely a trip to remember for me. I even have memories of what I ate and at which particular place. The little non-assuming roadside eatery in Saigon where we sampled fresh spring rolls for the first time.

Making of the spring roll
A lady cooking fresh spring rolls; this has been her livelihood her whole life is what we’re told

The fish at a homestay in Mekong Delta, served like I’ve never fried seen before. The spring rolls we first learnt to make on a cruise ship and then relished. And the list goes on…

Pho in Vietnam
You can’t leave Vietnam without tasting the pho

Lots of seafood!
Streets are lined with sellers who pile up their stock and wait for buyers

Ingredients for the spring roll
The fresh spring roll is both delicious and healthy

I’ll have what he’s having!”

In March of this year, during a trip to Kerala I met with food and travel blogger, photographer Nelson Carvalheiro (and belatedly also found out how famous he really is!). Nelson in fact, through his amazing food pictures and experiences has the ability to bring about the above reaction from any onlooker.

Yoga poses with Nelson
Nelson indulging in a spot of yoga to get rid of all those calories piled up during our Kerala trip

During the trip, our meals were memorable, not only because of the varied spread but because of the fact that it would bring us together to discuss more about our cuisine and influences. We enjoyed authentic Kerala cuisine, the rice delicacies, the avial and stew, the fish cooked in different styles and best of all, the famous Kerala sadya (a multi-spread vegetarian meal) served during festivals but where everyone got a lesson on how to eat with their hands. It was an experience like no other. I was so taken in by the meal served on the houseboat while cruising the backwaters (probably our best!) that I even wrote about the experience.

Traditional fare from Kerala - appam with egg stew
Yummy egg stew served with fluffy appams in Kerala, India

Putta and kadlakai curry
Another delicacy called putta, with coconut and rice, along with kadla curry

As I head to Europe next in August visiting friends from various regions for the next couple of months, I am definitely looking forward to the more attractive aspect – sampling local fare. From the seafood paella and sangria of Spain to the variety of cheese in France, to the famed seafood and other delicacies of Portugal (if I am given a chance!), I’m surely looking forward to this trip already.

I definitely wouldn’t mind a “foodgasm”. I can’t think of a better way to experience Portugal!

(NOTE: This is an entry for the 16 day food tour of Portugal being conducted by APTECE. More details are here on Nelson’s blog. The last day is July 31.)

Farm fresh!

Far from the madding crowd

An account of our day out with the Chefs of JW Marriott, Bangalore at the First Agro Farm, Talakad. This is a guest blog post by Mukta Chakravorty, while the pictures are mine.

What is the recipe for a perfect and memorable day? There may be many, but here is mine. Head someplace far from the city where you can reconnect with nature and appreciate the simpler things in life. Add to it some great company and fabulous food and voila! There you have it!

So on Saturday, February 22, a bunch of us foodies, along with a group of extremely talented chefs of the JW Marriott, Bangalore headed to the First Agro Farm for a ‘Chefs’ Cook off’ session involving a taste of farm fresh food and an opportunity for the chefs to interact outside of their work environment.

We had an early start and the crisp morning air helped drive away the remnants of sleep from the previous night. Chef Jolly, executive chef of JW Marriott greeted us and gave us an overview of what the day had in store for us. After a quick breakfast of hot croissants and tea/coffee at the Marriott Kitchen, we headed off to Talkad, near Mysore.

Rows of fresh veggies!
A view of the First Argo farm in Talakad

It was a fairly long drive, but the company was pleasant. After a mistaken detour, we reached the First Agro Farm where we were warmly welcomed by Nameet, the Director of the farm. We were handed glasses of very refreshing gazpacho (a Spanish cold soup) made from the fresh and organic tomatoes and peppers grown at the farm.

Delightfully orange
The very delicious gazpacho soup, refreshing after a long journey

Rejuvenated by the soup, we were ready for a tour. Not many among us had been on an organic farm before and the wide variety of fresh vegetables and herbs bowled us over. There were peppers of different hues, horseradish that was delightfully pungent, cabbages, cauliflowers, all lined up prettily. We took off on an interesting treasure hunt amongst the rows of vegetable patches stretching ahead of us. With Nameet giving us clues, we had to look for the particular vegetable or herb he was referring to. And what discoveries we made.

Chefs on field discussion!
The chefs have a discussion on the field!

We lost count of the varieties of tomatoes grown there. They came in all shapes, sizes and colours. There were the bright red and pulpy San Marino tomatoes that are used especially for pizzas; pear shaped yellow ones on the vine (it seems the ones on the vines keep ripening even after they are plucked); tomatoes with ridges on them; the pea-sized, fish-boned structured tomatoes and the midnight indigo tomatoes that were a royal, deep blue and purple in colour.

Colours in my hand
Different colours and varieties of tomatoes growing on the farm

Chefs day out!
Chefs posing for a picture – Daniel, Jolly, Bruno Ferrari and Susanto

The cherry tomatoes were simply divine. Red hued, almost grape-like in size, they were immensely sweet, juicy and flavorful. We could easily have polished off the entire lot, they way we kept on plucking and popping them into our mouths. As we explored, we found out purple basil, different kinds of chillies and a host of other herbs and plants. And all of it is organically produced, free of any pesticides. The tour finally came to an end and then came our favorite part – the food!

Fresh and delicious!

While we were involved in the ‘treasure hunt’, our talented team of chefs had been busy laying out a lavish spread of fresh salads and barbeque for us. To top it off, there was wine that had been generously provided by Raghavendra of the neighboring Vindiva vineyards. It was truly a sight to behold. And ravenous as we were, we wasted no time in queuing up and tucking in.

Salads to die for!
Fresh vegetables and ingredients made for the most delicious salads!

At the salad counter, the chefs tossed us made-to-order salads and the choices were staggering! Fresh rocket leaves and assorted greens, smoked chicken, fried peanuts, khus-khus, shrimps, carrots, beetroot, etc with imaginative dressings like pomegranate, mango, pesto and more. All the vegetables had been picked fresh from the farm itself. They also had an amazing green-peas hummus with pita. It was lip-smacking and we went back for second and third helpings.

The barbeque counter was buzzing as well with roast chicken, lamb, pork, baked potatoes and lots more. By the time we finished our main course, we were too full to even move. Just when we thought we could eat no more, Chef Daniel Koshy, the executive pastry chef brought out an array of decadent desserts which looked too good to pass up! So we tucked in all over again.

Over the grill!

Satiated, we sat around chatting and taking in the sights and sounds around us. Pretty soon, it was time to leave and head back to the city. But even as we got ready to face the daily grind, along with the hustle and bustle of traffic, it was comforting to know that there are always some places you can head back to when you need to get away far from the madding crowd.

Bruno creating his own hat
Chef Bruno promises an unforgettable experience at Alba,
the Italian dining place at JW Marriott, Bangalore

More pictures in this Flickr Album

(PS: On an invitation from the JW Marriott, Bangalore).

Heady infusions at the MBar

Heady infusions at the MBar

We’re getting options these days! From a place which people looked down on (you live where?), to a happening suburb, Whitefield has come a long way. In fact, today it’s a bit of a boast to say, “I live in Whitefield”.

Not only do we have 5 malls within striking distance, we also have the Marriott, Whitefield in our backyard. I recently tried the brunch at the hotel and was quite impressed by the spread.

This time around, it was to check out their lounge, Mbar and the impressive selection of cocktails they have on offer. Their secret behind the potent mix that goes into the cocktails – alcohol infused with different flavours and kept in large jars for around 3 months. So imagine a vodka infused with jalapenos, or a tequila and Malibu infused with pineapples, which looks and smells really heady.

MBar view

These infusions are then used to prepare their range of signature cocktails.

A few of us had gathered around the table that Friday evening and the Food & Beverages Director, Vivin Kuriakose took us through the different kinds of cocktails and explained a bit about what goes into them. With a relaxed atmosphere and some nice lighting, the MBar is the perfect place to knock back a few drinks after a hard day’s work!

The MBar lab!

So this is what we tasted:

MBloody Marytomato juice and chilly infused vodka with Worcestershire sauce
Have this with the extra lime and Worcestershire sauce and feel it warm your insides. And if you want to make it spicier, add a dash of the chilly sauce to go along with it. Though they do not use fresh tomatoes, it doesn’t take away from the flavor at all.

M Bloody Mary

Pomegranate and Basil Martini – Vodka spirit is infused with fresh pomegranate and basil.

It’s very refreshing and I loved the taste of the basil, which is not ground, but left as a whole leaf, and the flavour stays with you as you sip. It’s a best seller, and no wonder!

Basil and pomegranate martini

Orange Mojito – classic style with orange flavoured white rum, and garnished with fresh oranges. A smooth drink which goes down easily.
Orange mojito

Tequila Coladatequila and Malibu infused with macerated pineapple shaken with coconut milk served frozen.
This one was rather delicious and you might not be able to stop at just one!
Tequila colada

Down and Dirty Martiniolives macerated with brine and vodka and dry vermouth.
You can taste the olives, which have given off some off their oil into the infusion. And the unmistakable “dirty” taste. This one is a bit tricky. You either like it or you don’t.
Down and Dirty martini

M Cosmopolitan
Classic, served shaken with vodka infused with cranberries, grand marnier, cranberry juice and lime juice.
The making of...

Of course, besides this signature range, they can make you any other cocktail you might fancy.

Another interesting fact –some of the drinks are served in beakers and the bartenders are wearing lab coats. Might remind you of those chemistry classes in college.

Short eats

The food is quite delicious too, try the patatas (prepared from potato), the hummus, which was quite delicious and the wholesome burgers. I couldn’t really get to the main course as the starters and appetisers themselves were quite a mouthful.  But there are steaks, fish and pasta if you’re in the mood for it.

Yummy short eats

To end the evening, try the long island iced tea, which is served in a rather large beaker. Provided you’re not driving home, of course.
The Flickr Album

(Disclosure: This was a special mixology event held by the Marriott, Whitefield on invitation).