All posts filed under: Restaurant Review

For the love of Mustard

You either love it or hate it… The smell could make you go into raptures. The taste will leave you longing for more. It’s the rather strong sensory experience called mustard. Or as they say in France, ‘moutarde’. While the western palette might be used to the slightly blander version of the French mustard, the Bengali version is definitely stronger and more potent. One can liken it to the ‘wasabi’ taste as a comparison. Good mustard should get into your nose and leave with you a feeling of sheer (culinary) pleasure. Widely used in Bengali (and Assamese) cuisine, mustard gives a fresh and unmistakable intense flavor to dishes. Teamed with fish—it’s what we Bengalis and Assamese folk crave as our comfort food. The cheery blue and white interiors of the restaurant, as we walk in, are a bit Mediterranean, but we’re assured we’re in the right place as the sign says ‘Mustard‘. The fare is Bengali and French. Might sound a bit surprising at first. But then, they are both cuisines which are centered around …


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. 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. 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. Chenddyna began her venture as a home business many years ago. Quickly, the word about her delicious goodies got around and she began …


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. 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 …


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 …


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. 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 …


Pizzas

Mexifornia is the flavour of the season at California Pizza Kitchen

The 5th of May is an important date in the history of Mexico. According to Wikipedia, a battle took place on this very date in 1862 near the city of Puebladuring the French intervention in Mexico. The battle ended in a victory Mexican Army over the occupying French forces. This holiday remains very popular in the United States where it is celebrated annually as Cinco de Mayo. So what better month is there than May to launch a new festival? Californian, with a twist of Mexican – Mexifornia! The proposition sounded interesting and so last Friday evening I found myself trying out the new “Mexifornia” menu launched by California Pizza Kitchen in Phoenix City Mall in Whitefield. It will also be available at their outlets in Mumbai and Bangalore from April 29 to May 19. I rarely eat pizza when I’m eating out since I’m not too much of a fan. So when I do, I want really good pizza! But besides pizza, I know Mexican food can be pretty interesting with their traditional styles of cooking and the …