Bangalore Bytes

Barbecuing in India is still at that point where it is a very novel concept, ridden with some myths. In recent months though, it has increasingly been kicking up a lot of interest, especially with the entry of Weber Grills, considered to be the pioneers in grills, and the establishment of the Weber Experience Centre on leafy Ulsoor Lake road in Bangalore.

In itself, the centre is a fascinating place. It’s no showroom but is exactly what the name says – a place to wander around and experience the possibilities of grilling in your own backyard. Or if a backyard is missing, then even the balcony of your apartment. And to up the curiosity factor a bit, Weber has been regularly organising grill sessions with renowned chefs, under the quirky title of License to Grill. On a balmy Saturday afternoon recently, Chef Manu Chandra of Olive Beach fame took centre stage and deftly led the gathered participants through a set of simple recipes. These included chicken and mutton dishes, incorporating smoking and other techniques, done on both gas and charcoal grills, to showcase Weber’s range. However, the highlight was indeed a simple galouti kebab, vegetarian though, and done with the help of rajma. The end product was so deliciously complex that participants had difficulty in reconciling to the fact that it was rajma and not finely-minced lamb. What made the session truly illuminating was that it was hands-on and interactive.

The session was designed in such a way that even novices felt at ease since it took everyone through the various stages starting from how to light a charcoal grill, marinating techniques for vegetarian and non-vegetarian foods, working on gas and charcoal grill, and ended with barbecue tips and techniques and ways to improvise and be creative. And the session drew to a close with a delectable range of grilled treats that had been demonstrated as well as other dishes that can be prepared using the grills. At the end of it, participants were pleasantly surprised at having shattered some myths and satisfied at having learnt a beautiful way of cooking.

(License to Grill sessions are held for a limited number of participants at specific timings and on specific weekends at The Weber Experience Centre, # 11/2 Haudin Road, Ulsoor Lake, Bangalore 560042. Call +91 99000 27067 or email at support@grillco.in to pre-register). –UC

Located on the relatively noisy Varthur Main Road in Whitefiled, Alila is a bit of a hidden treasure.

Overlooking the beautiful Varthur Lake, the hotel is contemporary, spacious and is surprisingly different due to a plethora of touches such as funky sculptures and cemented walls. Yet, it resembles a stylish home, where every space has a design flair that is pleasing, if not eye-catching. Suffice to say, the hotel has an edgy and minimalist design aesthetic that is understated through contemporary styling, expressed in wood glass and metal. A business lifestyle hotel, it has positioned itself to cater to the discerning business traveller. It has elegant contemporary rooms and suites, combining luxurious living areas with functional office spaces.

It has a variety of dining options, but what’s catching the imagination of Bangaloreans is the newly launched weekend brunch at its signature

High 5 bar. Firstly, the setting is stunning, to say the least. Located on the terrace, next to the Infinity Pool, with views of verdant Bangalore all around, and fresh breeze, the restaurant has a definitely ‘wow’ factor. It is designed in such a way that it is connected to the main pool, but its high ceilings and being open to the outdoors, with views of the city on both sides, makes High 5 the ideal destination to hangout. The feel is eclectic with a relaxed casual vibe and a variety of seating options; soft lighting and textures are used. The space feels like a living room and has a homely feel to it, and yet resembles a lounge bar from Miami’s South Beach. It is not so much a sit-down restaurant as it is a casual lounge where friends and colleagues can sit around and share a few tapas-sized dishes with a few beers and spend the whole afternoon.

Over and above the design itself, High 5 hits the right notes with its food. It specialises in such favourites as vine-ripened tomatoes in buffalo Mozzarella, Thai fish cakes and lamb cutlets of hummus and pomegranate, Vietnamese paper rolls, duck confit and such others. In fact, besides being a bar, it is also a South East Asian tapas bar. So some of the must haves include dishes from across the South

East Asian palette such as Thai salads, Vietnamese spring rolls, Chinese dimsum, Japanese robotayaki, and other Asian snacks and desserts.

The brunch concept is designed in such a way that the starters and desserts are spread out and patrons can help themselves, while the main course, served tapas-style, can be ordered fresh and hot, and requested for any number of times.

100/6, HAL-Varthur Main Road, Whitefield, Bangalore 560066. Ph: 080 28544444, Sunday Bruch at Alila: Rs 800 per person with soft beverages, Rs. 1800, with alcohol –UC

The Bangalore edition of Punjab Grill, promoted by the legendary Jiggs Kalra, affectionately known as the Czar of Indian cuisine, comes after much anticipation. And going by the reviews and crowds, it seems to have hit Bangaloreans’ sweet spot. Located in the upscale Koramangala area, the fine dining restaurant is spread across 9000 sq ft. and can seat 250.

In keeping with the other editions, the logo of the lion on black is prominently visible everywhere, but beyond that the plush interiors of the restaurant are tastefully done while never compromising on the comfort of the guests. Adorned aesthetically from end to end, the ambiance of the restaurant is classy and elegant.

The restaurant, as its name indicates, tries to explore the diversity of Frontier food and the rich streams of Hindu, Sikh, Pathan and Punjabi cuisine which have flown downstream through the immigrants of West Punjab, who have lovingly cherished and preserved it. Considering the region’s history, a mix of royalty, grandeur, abundance and synthesis mark the beginning of the story of the cuisines of Punjab.

With history and background such as this, it is not surprising that the menu is extensive and comprises food from the undivided region of Punjab in all its glory. And so there’s the distinctive influences and dishes from Lahore, Peshawar, Rawalpindi, Kabul, Amritsar, Multan and Patiala, each of which are melting pots in their own right. Occupying front and centre stage are the classic combos of Sarson Da Saag and makki roti. But there’s also Tandoori Murgh, Murgh Malai Tikka, Tikka Baluchi, Murgh Makhani, Paneer Tikka Multani and a host of breads, of which the tandoori roti is the hero. But whatever you choose to eat, don’t miss the dal makhani which is the signature dish and is so creamy, rich and soft that it will leave a lasting impression. There are also certain nods to modernity like the Tandoori Duck, Salmon Tikka and the Tandoori Lobster, which are interesting. Also not to be missed are the four types of kebabs – done on the tandoor, sighri, tawa and kadhai, as well as the succulent gucchi dishes. To end, do sample the paan shot – paan in a different avatar, which is truly palate-tickling.

SJR Primus, Koramangala 7th Block, opposite Forum Mall, Bangalore 560095. Ph: 080 40902161, Meal for two: Rs. 3000, without alcohol –UC

The latest to join Bangalore’s culinary scene comes from one of India’s oldest hospitality brands. With the opening of the Taj’s newest hotel – Vivanta by Taj Yeshwantpur, there’s been a buzz about some of the new brands that have appeared here. Among them is Paranda, a fine dining Indian restaurant.

Even though the hotel itself is located on the busy and rather noisy Tumkur Road, the hotel is like an oasis of serenity.  Better still is Paranda, where spice rules the roost. Guests even get to walk over them, but saying anything more will only kill the effect, so it’s best left for the visit. Nevertheless, there’s geometric patterns and open spaces, greenery and water bodies, and the influence heavily stems from Punjab and its five rivers. The cuisine and food is obviously from this region, even as they draw strongly from the natural elements. Adding a bit of the rustic Punjabi charm is the floor, brick walls and furniture, all of which cleverly combine elegance, formality and comfort.

The menu is adequately extensive and there’s only one way to eat – with your fingers. And if you enjoy watching the process of your meal being made, then ask to be seated near the open kitchen, where the chefs have transformed cooking into a performance. The things to try include such starters as the signature Chapli Kebab, Patiala Pathari Gosht, Tandoori Lobster and Machchi Masaledar, to name a few. This can be followed by Lachedaar Chhoti Paronthi, Amritsari Kulcha, both of which are soft and fluffy, and can be perfectly teamed with Chaamp-e-Murg, Kharode Da Ras or even the authentic Jaituni Paneer Tikka. Then there’s Kadhi Pakodi, the Tandoori Bharwan Turai, Parwal aur Akhrot ki Sheek, Pardah
Murg, delights from the ulta tawa, and the myriad offerings of the trolley. This is a place where the vegetarians can also go balle balle with Baingan Bharta, Dhagee Wale Karele and the Mirch Makkai Pyaaz. To bring up the
rear, there’s a sinful array of desserts such as Malpua Rabri Nal and jalebi.

To say that the dishes score because the ingredients are fresh and innovatively used is to state the obvious. But combined with smart service, a meal here is definitely an indulgence without guilt. Oh, and watch for the many surprise treats that frequent the meal and the wide variety of mouth fresheners.

2275, Tumkur Road, Yeshwantpur, Bangalore 560022  Ph: 080 66900111 Meal for two: Rs. 2500+ without alcohol –UC