Northwest -> The Final Food Frontier?

The food at Northwest Kebabs and Curryhouse is predominantly influenced by the cuisine of the Mughals, Turks and Tughlaqs who made their way to the Indian Plate via travelers and conquerors from Persia,  down to India traveling over Afghanistan and Pakistan, which were all part of one empire, and the food of this region is popularly known as Northwest Frontier Cuisine.

The food at Northwest focuses on genuine recipes sourced by Chef Sanjay Tyagi whose inspiration comes in the form of recipes from old-time hotel cooks of Royal families along with meticulous research from the food of this region. Interestingly, this place has a spotless open kitchen unlike most Indian places and shows their confidence in delivering a top-notch experience to its customers. Here is what we had over a lunch on a rather sunny afternoon:

The session started off with refreshing Aam Panna, a staple in the North of India to ward off the ill effects of the tempestuous afternoon loos. And Chef assured us that no sweeteners added, which is a refreshing change from sugar-hopped drinks served at a lot of places.

Appetizers:

1. Murgh Ke Chaanp: So, these were chicken drumsticks evidently marinated in yoghurt to give it an unmistakable lusciousness in every bite. This was indeed a surprise hit with everyone at the table, and the spice level being mild, is a sure shot winner every time.

2. Mutton Behari: Tender escalopes of mutton leg slow cooked to perfection with a rich blend of spices, this was like a cross between a Boti kebab and a chapli that is popular in the by lanes of Lucknow.

3.Dahi Ke Kebab: A dish popular among vegetarians across India, there are as many different variations of this one. The version here at Northwest was beautifully made with the filling taking on an almost khoya like sweetness, and elevating this dish to the next level. It was less sour than I expected it to be and definitely a variation I would recommend 

Mains:

1.  Bharwa Bataer(Quail) Musallam and Mirchi Parantha: One of the centerpieces of Awadhi cooking, and the very acme of culinary refinement practiced in that culture, a whole bird (musallam means “whole”) would be cleaned out, stuffed with nuts and dried fruit, and then roasted, cooked in some jus, and there would be a spiced gravy usually poured over it all. It is a complicated recipe. The dish was served up by the Lucknowi elite. And now that that age has passed, it is one of those heritage “wow” dishes in danger of being lost This rendition of Bharwa Bater Musallam by Chef Sanjay Tyagi takes me back to my spent time in Lucknow, chasing classic Awadhi dishes that have gained a cult following. A rich gravy of fragrant spices, butter and cream, this left us wowed. Paired with the slightly spicy mirchi parantha, this was heavenly!

2. Nargisi Kofta and Ulta Tawa Parantha: Another popular facet of Awadhi cuisine was multiple levels of stuffing, if you get what I mean! And did you know, this is what inspired the famous scotch eggs? IKofta is a classic mughlai recipe, where marinated mutton keema is wrapped on hard boil eggs and braised into rich yogurt gravy. Pairing this with the beautiful tawa paranthas just leaves you gasping for more.

3. Afghani Gosht Pulao: It would be amiss if I did not mention this one. Fragrant, Yellow basmati rich cooked to perfection in a mutton broth to give it a slight edge, this comes as a relief against some of those heavier main courses. And as Chef repeatedly pointed out, this is NOT biryani, so any comparisons would be unfair.

At this point, while already slipping into a slow but steady food coma, we had space left for one last dessert, the Husn E Ara, similar to a double ka meetha, where bread slices are deep fried and soaked in hot milk flavoured with myriad spices such as saffron and cardamom. This version had a pineapple stuffed between the bread and was topped with generous amounts of rabri. Delicious!

Overall, an unforgettable experience in the heart of Koramangala, and one that I would thoroughly recommend to anyone who wants to try Mughlai cuisine, or someone like me who relishes food from this region.

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KCK - To The Roots and Back

The food of a region not only reflects the local produce, but also the influence of cultures and dynasties that have ruled the place, to innovations of migrants who moved here. Kerala is no exception, and the food from this region is so diverse, it would take several blog articles just to go over their food history! To give some context, here are a few ‘Kerala’ dishes that capture the essence of what I mean:

Kerala Sadhya – An epic feast of vegetarian food and the universal symbol of the food of Kerala, their origins lie with the Namboodhari Brahmins, who associate their immigration from Tamil Nadu with the divine creation of Kerala by Parasurama, hence the name, ’God’s Own Country’.

Beef Ularthiyathu- A slow-roast beef dish made with pepper and curry leaves, this is a dish popularized by the Syrian Christian community.

Alisa/Harees – An Arab origin dish of Broken Wheat and Meat, this dish was brought here by the Mapilla Muslim community

Kallu Shappu Meen Curry – Toddy or Date Palm Wine or Kallu is a mild, slightly sweet alcoholic beverage, that goes really well with extremely spicy food, sold in Kallu Shops. The Kallu Shappu Fish Curry and Beef fry are legendary Toddy Shop 'Touchings' that are not to be missed when in Kerala.

This is but information relevant when reviewing a place like Kappa Chakka Kandhari (KCK), where not just recipes and ingredients, but also local and home chefs who have been brought in from various parts to Kerala to recreate the magic in Bangalore using traditional methods. Ah Nostalgia! That is the beginning of so many great things; art, architecture and of course, food! Chef Regi Mathew, veteran chef and co-owner at KCK went back to his roots to get recipes that he his mother made for him when he was younger. That was the start of a mammoth journey spread over 3 years where the owners visited over 250 homes and 70 toddy shops, tasting, collecting and mastering recipes and techniques.

By the by, KCK is named after these ingredients, Kappa – Tapioca, Chakka – Jackfruit, Kandhari - Bird’s eye Chilli, which quite brilliantly summarizes the diversity of Malayali Cuisine in three words. That being said, let’s have a look at some of the dishes I had here:

Koonthal Roast: Very much a toddy-shop favorite, these are deep-fried calamari rings with Bird’s Eye Chilli. They very much hit the spot! Like fellow blogger and Keralite Abhilash Mithren (GulpnMunch) jokingly said, this is our version of the Ghee Roast.

Ayikoora Nellika Masala: Seafood is as much a part of Kerala food as coconut and bananas. The inspiration of this dish is from the fisherman who roast fresh catch on the salty shore rocks, with nothing much but pepper and salt. This was a grilled seer fish which had this lovely sour aftertase from the sundried gooseberries and a hit of spice with young peppercorns and chilli.

Irachi Cutlet: Another favorite from the menu, these cutlets are a Syrian lunch specialty and are made with braised and shredded tenderloin chunks coated with egg and no breadcrumbs, which really brings out the taste of the meat. If you are a beef fan, this is priority number one!

Ramassery Idli : These are nearly flat, similar to a dosa in shape and only about half an inch thick, but the tastiest idlis I have had. The secret to making these delightful idlis lies in the 3-tiered unglazed earthen clay pot structure with the mesh in which these are made. The origin of these idlis can be traced to the Mudaliar community of weavers who migrated from Tamil Nadu and settled down in Ramassery, a village 12 kms from Palakkad, Kerala

Puttu and Kadala Curry: Puttu draws its name from the Sanskrit ‘Pishta’ – which means jutting out, referring to the cylinder-like vessel in which it is made. This is generally a combination of Rice Flour, coconut and salt.

Kadala Curry is a creamy gravy of black channa(kondakadalai), roasted, grated coconut, chilli and other masalas with a tempering of curry leaves. I could have this combination for lunch every-day and not regret it, one bit. Extremely homely and super-delicious!

Shappu Meen Curry: Spicy, Tangy and a fiery red coloured gravy, this toddy-shop style fish curry is everything you can hope for in your main course. Mop it up with idiappams(rice string hoppers) or pathiris(paper-thin rice flour ‘rotis’)

Desserts: Here are 2 desserts that are a little off-the-beaten path, but with core ingredients from Kerala and deserve a place on this review:

Kandhari Ice-Cream – Truly, one of a kind, this is ice-cream made only with full-fat milk and Bird’s Eye Chilli, and the incredible spice hit as you savor your dessert, and the beautiful creaminess that lulls that initial blow. Unique, beautiful, regional. Just like KCK

Cloud Pudding – A dessert that has quickly become the talk of town, this is a tender-coconut pudding that is light as a cloud, jiggly like a jelly and as tasty as it gets. The best damn tender coconut pudding that I have ever had. Period!

Verdict: This place has a lot in common with the best restaurants in the world, local produce, indigenous cooking techniques, sustainable source and a chef who understands the regional intricacies. KCK and Chef Regi Mathew bring long-forgotten recipes and age-old techniques from Kerala to Bangalore, and the end result is homely, utterly delicious food. A place to watch out for and a definite contender for the India's Top 50 Restaurants in my opinion. Highly recommended!

P.S. : Fun Fact : The Logo of The Uncliched Blog was inspired by the Nannari Sherbet. Checkout the origin story here.

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Maziga - Mesmerizing Modern Indian Food

Modern Indian Food has been arriving on the international scene for quite a while now, but it kind of exploded with Gaggan Anand’s unconventional takes on Indian Classics, and that is probably the gold standard of Modern Indian Cuisine for me. At Maziga, Chef Javed Ahamad puts a spin on Indian Classics as well, and we were there to sample their elaborate 15-Course Menu. Here is the lowdown.

This set menu is called ’15-Course Journey Through India’ and it needs to be ordered a day in advance in case you decide to have this and costs INR 2200 + Taxes. I will not list all 15 courses but some of the more memorable dishes from it. I paired this with a Cotes De Provence from Domaine de Saint Ser of a 2012 vintage, which is a rich bodied, complex rose, and to be honest, it went superbly with most of the food. Highly recommended pairing!

The Journey starts off with a spherification, a technique that is gaining popularity given the literal ‘burst’ of flavours that you get. In this instance, it was a chat masala yoghurt variation. I would have loved if the base was not curd-based, but it was a good attempt.

Goat Brain Pav: This was a pav, layered with an orangish gel on top, with a minced, goa-brain filling. The gel was sweetish with a slight tang of orange, and it actually went well with the spiced, mince mixture inside.

Quinoa Upma Cod Fish in Kaffir Lime Sauce : So this was  a beautifully cooked smoked Cod topped with a deliciously tangy kaffir lime sauce and tempered mustard seeds, and was served on a bed of Quinoa Upma.

Soup: A lovely sweet and salty broth of green peas and edamame, I enjoyed the soup. The only thing I could do without were the masala bondi that didn’t really gel well in this dish.

Malvani Prawn: This one was absolutely delicious. A superbly cooked prawn coated with an aromatic, rich, malvani ‘bharta’ sitting atop a charcoal lentils pan cake, I could have had half-a-dozen of these. I would have preferred a bit more chili in the spice to add that extra oomph to this dish!

Duck: This was duck smoked in a tandoor and cooked in a rogan josh curry. Divine would probably the word to describe this fusion. A mellowed down rogan josh recipe, this one too could do with a bit more chilli, but maybe it is just me

Risotto Khichdi: Definitely, the highlight of the meal for me was this one. A very simple combination of flavours , this was a palak khichdi using hand-pounded basundi rice, cheese and ghee. Now this is the kind of fusion I am down for, comfort food at its best!

Khasta Rahra Ghosht Biryani with Burani Raita : Of course, a journey across India is incomplete without some form of biriyani on the menu. This one had a quirky presentation, being served in a cup with a flaky pastry covering it, presumably as it was cooked on ‘dum’ under it along with the raita in a shot glass. The Lamb was beautifully cooked in ‘rahra’ style spices, from the Sindh region on India. The biryani was mellow and beautifully flavored with saffron and a few other spices.

The meal ended with a Turmeric Kulfi and Mango Panna-cotta.

Verdict: It is hard to hold your attention throughout any multi-course meal, let alone one that spans 15 courses, but Maziga does an admirable job at surprising you with each item’s entry at your table. While the journey is not without its ups and downs, it is a pleasant one that has dishes which span the length and breadth of the country. In the mood to be surprised at how Indian Food can too be fine dine or if you just want to have the meal on a whimsy, this meal is one that will stay etched in your memory!

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Monkey Bar - 'Next Stop Kolkata' Street Food Festival

Street Food is an excellent way to gauge local flavors and preferences, primarily because the abundance of some and paucity of other ingredients leads vendors to experiment and come up with dishes that most locals will like. Kolkata is a place where food has had significant influences from Mughal and British cuisines, having been at the center of many a revolution. A street food festival celebrating Kolkata Street Food at an upscale pub in Bangalore seemed an unlikely place to get a taste of such a rich cultural diversity, and I was pleasantly surprised by the wonderful rendition of some classics at the ‘Next Stop Kolkata’ street food festival at Monkey Bar.

Located in the hotbed of the Namma ‘Ooru dining and pub scene, Monkey Bar at Indira Nagar is not hard to find. The entrance is flanked by a Yellow Ambassador Taxi Cutout, a throwback to a time when Uber and Ola were not even in existence, and travelling in these ‘Peela’ Calcutta Taxis was almost considered a luxury for the masses. As we settle down at our seat on the first floor of this neat space, early on a Saturday afternoon, tiny touches such as labelling of sections of the pub to various food stops of Kolkata, as the smell of freshly fried hing-er kochuri and ghooghni comes wafting from a nearby table, a wee bit of nostalgia does creep in.

Cocktails:

They have a few cocktails crafted specially for this festival and here are the ones we really liked.

Puchka Paani Capriojka: Vodka, ‘Gondhoraj lebu’(a particularly flavourful lemon variant found in abundance in West Bengal), mint leaves and a delicious, tangy, slightly spicy & sweet, puchka paani make up this super-refreshing cocktail. Superbly balanced and fairly potent, this is my favorite from the lot.

Thaanda Cha: Revolutions, political or otherwise have been known to have been incepted over a cup of lal cha(red tea or tea without milk) in a Calcutta. This cocktail is a tribute to local tea shops in Kolkata. Darjeeling Tea, vodka and a few spices like cinnamon & star anise make up this lovely cocktail. People who have had cha in Kolkata will especially appreciate this cocktail.

Food:

This menu has been crafted very well, and while not all Kolkata street food is fit pub fare, they have adapted it brilliantly. Here are my picks from the menu: 

Vardaan Market Moong Dal Pakodi Chaat: This dish is reminiscent of the chaat that is served on the streets of Kolkata as ‘North Indian’ chaat. Crisp, deep-fried Moong Dal wadis, topped with a sweet-spicy mint and tamarind chutney, yogurt and fried curry leaves. This dish will be loved equally by vegetarians and non-vegetarians alike! I am told that they so designed this dish that it stays crispy for a longer duration, so that you can have it as a bar-snack, and I believe them!

Elgin Road Pork Momos: Momos as a street food in Kolkata have been around way before ‘dimsums’ became a fad, and piping hot steamed momos can be found at most street corners here. The version here is served in a tangy, spicy smoked tomato chutney. The well-stuffed dumplings were particularly well made and dipping them in that tangy chutney made them extra succulent!

Beadon Street Fish Roll: You know that it is truly Bengali food, when the bhetki(Sea Bass) is used in a fish roll. No, this is not a roti/parantha encased roll, but these are crumb-fried ones, a smoked bhetki fillet stuffed with a curried-prawn mix. Crispy on the outside, juicy and oozing with flavors on the inside, this is probably the best bar snack to have with any cocktail or even chilled beer. I also liked the lovely kasundi spiked salad that was served on the side of this dish.

Girish Park-er Shoitan Deem: Devilled Egg, Kolkata style. Boiled eggs are cut in half, encased in a shammi kebab mince mixture and deep fried. This is as good as a scotch egg can ever be!

For my vegetarian friends, the Hing-er Kachuri and Vivekananda Park Ghoogni are highly recommended as well. Their Lake Market Kabiraji is also excellent, and I have not had that crispy a kabiraji ever, and believe it or not, it wasn’t too oily!

We ended our meal with this beautiful Old Monk & Nutella Cake, which is a part of their regular menu.

Verdict: Monkey Bar has always been on my list of pubs which serve really good food, the ‘Next Stop Kolkata’ festival is a must visit for people who want to experience the goodness of Kolkata’s street food. While most of the dishes are adapted versions of classics, I love the fact that they have managed to retain the innate beauty of flavours of the originals. Highly Recommended!

P.S. : The ‘Next Stop Kolkata’ Street Food Festival is on till the 21^st Of October in all branches of the Monkey Bar across India.

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The Konkan - A Seafood Fest

The Konkan Belt covers the western coastal regions of Maharashtra, and ends at Uttara Kannada. This belt is quite famous for Malvani as well as Mangalorean Cuisine. Food from this region predominantly includes elements such as kokum(malabar tamarind), fresh coconut, and Tirphal. The food repertoire at The Konkan is rather Mangalorean-food heavy. Let’s find out more.

Location/Ambience:

Located opposite the iconic Koshy’s on St. Marks Road, this place is not too hard to find. It is located in the first floor of the same building as K.C. Das. The ambience is rather understated. Clean whitewashed walls with a few portraits, newspaper clippings and some other pictures from across the Konkan region, well-spaced out wooden tables, a rather high ceiling and a few seats near the window which afford a glimpse of the busy street below.

Food:

The menu includes a lot of items from the Mangalore region, and a few from Coorg as well. The focus was of course on seafood, and I was pleased to see that there was a variety of options to choose from. Our meal started off with the ‘Sol kadhi’, a popular digestive drink from the Konkan region of India and key ingredients include kokum, coconut, a few other spices and green chili. Lovely drink, though I would have preferred mine to be a bit sourer and a little less spicy! Here are some more dishes from our meal:

Butter-Garlic Prawns: Slightly-crispy medium sized prawns tossed in butter with shredded garlic pieces, curry leaves and coconut bits. This was divine!

Chicken Ghee Roast: This is an oft-misinterpreted dish, with too much spice in a lot of places. It was done rather well here, and as red as it looked, the spice was at tolerable levels and not overbearing, and yet, the chicken tasted luxuriously rich, slightly-spicy and melt-in-the-mouth.

Chef’s Special Masala Kane Fry (Lady Fish): This one was a beautifully cooked Kane fish in a green gravy of sorts and the flavors of coriander and tamarind were apparent in this.

Squid Chili: Spicy Squid rings tossed in a spicy red-chili paste and garnished with cilantro, this dish will definitely turn on the heat.

Tawa-Fry Surmai (Seer Fish): Another red chilli preparation, this was a shallow-fried piece of Seer Fish coated in a thin layer of red-chilli and other spices. Perfectly cooked, spicy and delicious, this was a satisfying end to the starters.

Sannas + Pork Baffat: Perfectly soft sannas were the perfect accompaniment to a delicious gravy of succulent pork pieces cooked in spicy-tangy gravy. Brilliantly cooked pork, I must say.

Ragi Manni: After a typically fiery meal, this was the perfect, though rather healthy end to a lovely dinner. A pudding made with ragi (finger-millet), this had a gel-like consistency, and wasn’t too sweet. Ragi cooked in ghee with slight overtones of cardamom, jaggery and coconut was very well-done.

Verdict: Overall, a pretty decent place to have authentic Mangalorean food, if you are in the area. Service is good, and pricing isn’t exorbitant.

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Hugs and Kisses-> From Auntie Fung's

Auntie Fung is a vivacious person who loves to eat, share her recipes and her travel experiences. This place is built around the concept of this fictional and welcoming person, who likes to share her love for traditional Asian recipes. A wide variety of south-east Asian food and warm loving hosts ensured a fabulous dinner.

Ambience/Location:

Located smack opposite the Ramaiah College entrance on New BEL Road, this place is right on the main road and is hard to miss.

The décor is well in line with the theme of Auntie Fung’s. A small, but well-lit space, decorated with various curios and artifacts on one side of the wall, and a set of quirky wall-paintings on one, this place gives you a warm welcome.

F & B:

The curious part about this place is the huge variety of specialty dishes it offers. From Chinese Dimsums to Korean Bulgogi, Thai Curries to Burmese Khowsuey, Indonesian Nasi Goreng to Vietnamese Pho, you will definitely be spoilt for choice. We started off with the Sweet Basil Lemonade, which was not just refreshing but a great palate cleanser as well for the exciting dishes to follow

Stir fried Asian Greens: This dish is never the first choice of most people, probably because it sounds like too bland! However, this one was delightful. Zucchini, shallots, leek and a few other veggies tossed in a light and fragrant sauce.

Wok-Tossed Lotus Stem discs:  Lotus stems are the fleshy white part of the lotus plant which are below water, and they are used in a lot of Asian cuisines, including Indian, Burmese even Chinese. These discs were tangy, crispy (and slightly sticky). The flavors were spot on!

Kung Pao Tofu: This was another well-made dish. Soft and fresh tofu, tossed with bell-peppers in a tangy and spicy Kung Pao sauce.

Chicken Yakitori: Japanese dishes are always interesting in the way the flavors are so delicately balanced. This one was no different. Chicken chunks tossed in honey-soy and served on skewers. Simple and delicious!

Wasabi Prawn Tempura: Batter-fried prawns served with a lovely wasabi-mayo dip. This is a lovely snack to have (and I would have loved a cold beer to go with this one!)

Drunken Lollypop: Another classic alcohol pairing option, this one was a great rendition of a classic. Deep-Fried chicken lollipops with a tangy aftertaste, loved this one!

Nam Prik Pork: Pork is a meat which invites a lot of taboo, and I was one of the few to try this one. I generally like my pork spicy, and this was had a good dose of chili and a hint of lime, and a great way to get to your main course!

Burmese Khowsuey: Khowsueys are very temperamental dishes, and to achieve the perfect balance in this dish requires a tried and tested recipe and fresh ingredients. This variation of Khowsuey was a slightly different version that what we are used to having, but the balance in this dish was truly divine and I really enjoyed slurping on this one.

Vietnamese Pho: Vietnamese places generally feature Pho as a prime attraction, and why not. It is a lovely, wholesome, healthy and delicious dish. The perfect comfort food! While I would have preferred a single(steak-like) piece of meat in my broth, this version had shredded chicken pieces. The flavors were spot-on though.

We finished off our meal with a lovely(though run-of-the-mill) daarshan (crispy-fried flat noodles tossed in honey) with vanilla ice-cream. I would love if this place has a few more dessert variations though.

Verdict: Authentic Flavors, reasonable pricing and warm service, this place has a lot going for it, and is definitely worth a visit if you are in the area!

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Nossa Goa -> A Slice of the Goan 'Poe'

Goa is the quintessential holiday destination for the average Indian looking for some sun, sand, beaches and some fun. It is but natural that restaurants across the country try to replicate the cuisine and atmosphere of Goan beachside shacks. Nossa Goa (‘Our Goa’) is a new entrant on the Bangalore restaurant scene which is trying to woo customers with its laidback ambience and goa vibes. We met up the head Chef who is a true-blue Goan and has been in the industry for a long time. And this experience did translate into an authentic Goan-cuisine experience.

Ambience:

Located at the entrance of Castle Street with valet parking, finding and checking in here is a breeze. For any place to at least resemble even a smidgen of its Goan counterparts, the ambience has to be laidback. This place gets it spot-on, and this beautiful Bungalow-converted into a restaurant is well done-up, especially the open section of the first floor, which is perfect for breezy Bangalore evenings.

Food:

While this is an all-day dining restaurant, we were here to try out their new ‘Great Goan Breakfast’ offering (which thankfully runs from 8AM up to 2PM, talk about Goa Vibes!). Here are some of the dishes we tried:

The Patrão: Goan Pork sausages or Choriz is unique in terms of the spice-quotient in these sausages. The Patrão (‘The Boss’) stars the Choriz as the main ingredient. Served with 2 sunny side up eggs, mashed potatoes and choice of bread. We chose the Undo, a goan bread with a hard crust but super soft interior. (They have their own bakery, and the breads here are really well-made, and of course, super-fresh)

The Konkan: This one was definitely the highlight of the vegetarian fare here. A simple but effective dish, a mix bhajji which went superbly well with fluffy puris, super-soft poee/poi, batata vada and a stuffed mirchi. Loved this dish. Highly recommend it to my vegetarian friends.

Porky: A pork lover if there ever was one, this dish was probably handcrafted for me. Coming to the dish, a lovely, fluffy omelette with bits of cooked pork, bacon and ham all over, served with potato fritters and a grilled tomato. Breakfast done right!

Ras Omelette: Your Goan breakfast experience is incomplete till you have this marvelous marriage of 2 opposites.  An omelette is slathered with a spicy/tangy red gravy of chicken xacuti and garnished with shallots & green chili. Divine!

A couple of other item that we liked were the Chicken Roast, which was actually a variation of a chicken cutlet, but was actually encased in poi and the Full Monty, a typical English breakfast with bacon, eggs and all that jazz.

Beverages

It’s a shame that this place doesn’t serve alcohol yet, but they did have some really nice mocktails that we liked. My favorite was the Nossa Mint Julep, a mint-lemonade with the hint of orange which is perfect for sultry summers. The kokum mocktails were slightly disappointing, given the high-sugar content. There was a pina-colada which also had banana in it, and was too thick for my liking.

Verdict: Being a new entrant on the Goan Food scene in Bangalore, this place does serve authentic goan food, but most of that is non-vegetarian, and while I enjoyed it, my vegetarian friends, not as much. Lovely ambience and a good menu do makeup for some of it, but this place needs to find the right combination of dishes to take it to the next level. With an experienced Goan Chef at the helm, I am sure it will.

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