Sushi Unrolled at The Fatty Bao

The Fatty Bao has brought us eighteen days, fourteen varieties, and some new flavor combos, textures, and tastes of sushi. This is sushi like you’ve never seen it before thanks to the ‘Sushi Unrolled’ food festival that has taken the traditional roll and unraveled it to reveal hitherto unknown depths (sushi as taco, sushi as pizza, sushi as sandwich, sushi as pita). This is not the delicate sushi one usually gets, either. These are heartier portions and pieces, and in shapes and dimensions that don’t require or actually, allow, for a pair of chopsticks to be pressed into service. Using one’s fingers would really be the best, so you can pick up that slice of tuna sushi pizza, or the sushi pita pocket, and pop it into your mouth! And of course, there’s the delectable Edamame and Fatty’s range of cocktails to go along with the meal.

The fest, which started a few days ago at Fatty outlets in Bangalore, Mumbai and Kolkata, runs through the 8th of April, which means you have two full weeks to visit (and revisit) the special menu. And now, here’s a look at some of the delights…talking about my favs here, but there were more like the Smoked Mackerel Compound Sandwich and yes, sushi rolls like the Spicy Tempura Fried Prawns, that we tried.

The Liberal Tobimayo Pita Pocket Sushi & The Progressive Vegetarian Pita Pocket The tuna pita pocket was my favorite dish from the ‘Sushi Unrolled’ menu – a must try!

Cross Bred Tuna Pizza
I was excited to see a cold pizza aka sushi pizza, and enjoyed the flavors and textures. It had a crispy sushi rice cracker base (although we felt it tasted more of other grains) and was liberally topped with tuna, cream cheese mayo, jalapenos, tobiko, capers, and mustard cress. There’s a veg version too.
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Cross Bred Salmon Taco
Fancy a sushi taco anyone? Not words I ever thought I would be writing, that’s for sure! I really enjoyed the crispy shell with sushi fillings. Crunchy outside with a nice tangy filling of Sriracha mayo, spicy salmon, avocado, yuzu and tobiko. There’s also a vegetarian version, and a fried fish one (that sounds pretty darn close to a Baja Fish Taco with an Asian twist!).
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We, being a largish table, also got a tasty peek into a couple of dishes off their new menu, including a brilliant Cold Green Tea Noodle Salad and the always delightful Fatty Bao desserts, which never disappoint! A special shout out to the Wild Apricot Salad dessert, which had that combo of tart and sweet that makes my tastebuds happy. The festival offerings are priced between INR 395 and INR 645, and the portions are good for sharing. A meal for two will run around INR 2000 plus taxes.

Plan B’s Burger Fest

What does one do when their favorite burger joint in town has a festival that’s basically an ode to the burger, featuring 21 different burgers with influences from many different places? Well if that someone is me, then you head to said place as many times as possible to savor the deliciousness! I have long maintained that Plan B’s burgers are the best – the flavors, the portion size, the fillings, and of course, all that bacon and beef. Their burgers are the closest I have gotten in India to the gourmet burgers I would eat at various restaurants and pubs in the US. That they have fantastic cocktails as well is a plus!

 

They have now upped their burger game with a month long burger fest that features 21 new burgers – yup, you read that right – 21! And fear not, the options cover every spectrum from vegetarian to chicken, seafood, and full on red meat eaters. Having been part of a large table to taste the burgers, I was able to try pretty much everything on the menu. The fact that they have both slider and full size options is great, though be warned, when Plan B says slider, its more like what fast food chains hand out as full size burgers! We ordered slider portions and asked for Wedges on the side, and yes, each of our burgers came with a flag bearing our name – perks of being a part of “The Official Tasting Crew”! Now with such a range, it is kind of hard to pinpoint favorites, but there are three that I ordered the next time I went, and will be going back to eat again, before the fest concludes on the 18th of March.

 

The Belgian Waffle Pork Burger won my heart as much for the BBQ pulled pork as for the actual waffle, for the batter of said waffle was a spiced Southern biscuit one, which gave the waffle incredible texture and taste. I have also always been a blue cheese gal, so the Black and Blue which comes with a liberal dousing of Blue Cheese sauce, made me all kinds of happy. And then there was the unique combo – the Clam and Bacon Burger, which was a definite ode to the Po Boys from the American south. A generous portion of crispy fried clams and even crisper bacon – what’s not to love?! The Japanese Tonkatsu and Korean Pork Bulgogi Burger bring a touch of the Far East to the proceedings. The Surf and Turf Burger which has pulled chicken or pork and beer battered prawns, and the Baconator which is a minced bacon patty are decadent. The Zucchini Burger was a hit at our table of mostly staunch non vegetarians – that should say it all!

 

You’ve got a full two weeks to take advantage of the Plan B Burger Fest 2018, and you really should! The festival menu is available at all three of their outlets (Castle Street, Indiranagar, Shanthi Nagar) and the sliders are all well under INR 200 while the full sized burgers range between INR 348 and INR 448 plus taxes, and the latter come with wedges.

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Onam Sadya at ITC Gardenia

Onam, Kerala’s harvest festival is a ten day long celebration and also marks the start of the new year for Hindu Malayalis, and is usually celebrated by all the people from the state. The grand feast, that is prepared on the final day of Onam, called Thiruonam, is Onasadya. The Onasadya is an integral part of the celebrations, an elaborate meal served on a banana leaf, with certain specific dishes and sides, from salt to sweet, and numbering at least nine to even fifteen or more dishes. From banana chips and a banana (pazham), to puli inji (sweet and sour pickle side), pacchadi (a version of raita) and paripu (dal), with a host of delicious vegetarian dishes, some gravy, some dry, an Onam Sadya meal is a real treat.

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Over the last couple years I have been lucky enough to be part of a close friend’s annual Onam potluck celebrations. This year, I was also invited to an exclusive preview of ITC Hotel’s Onasadya, which is being served in Bangalore at ITC Gardenia’s Cubbon Pavilion restaurant. This special #GrandOnamCelebrations Onasadya will be available across India, at ITC properties, for lunch, on Monday September 4th, which is the day Onam falls on this year. The feast will be served as a Thali, priced at INR 1550 plus taxes. On Sunday the 3rd, some of these Sadya dishes will be a part of the ITC Pavilion restaurants’ daytime Sunday buffet spread.

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Expect the decorations and festivities to be on from Sunday, providing diners with a chance to try some traditional Kerala vegetarian fare, including Olan (ash gourd and red beans in coconut milk); Thoran (a dry prep with coconut, this version is with beetroot); Avial (thick gravy of Kerala veggies); and my personal favorite, Erissery (pumpkin and red beans in a coconut gravy). Kerala red rice, Kerala Sambar, and Moru curry, (a tempered yogurt based thin gravy that has mustard and curry leaf and is quite tangy), are other dishes you’ll be served as part of the feast. The meal will end with traditional desserts that are part of a Sadya – a variety of payasams. In this case, enjoy Elaneer Payasam (tender coconut dessert that is light and delicious), and Adai Pradaman (a thick prep of rice, jaggery and coconut milk.

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The Buns and Sours Pop-Up

The Apple catchphrase ‘there’s an app for that’ popped into my mind when I realized that these days, there’s a day for everything. You know, not just the biggies like father’s day or teacher’s day, now there’s a day for sports journalists, and hopping on the bandwagon, are days for food – and as a food writer, how can I not celebrate food days, I ask you?! Did you know, yesterday was Whiskey Sour Day, and tomorrow is Burger Day? Neither did I! But the folks over at The Hilton, EGL, decided to combine the two and create a special buns and sours menu for a three day pop-up at their Salt Grill restaurant.

Available the 25th to 27th of August, I checked out the preview a couple days ago, and came away very happy. For one, the price point is great – the burgers are INR 799 plus taxes, and the Whiskey Sours are INR 599 plus taxes. My suggestion is to go for the combo, which gives you one of each of your choice (there are 5 sours and 5 burgers on the menu) for INR 999 plus taxes. The Whiskey Sours range from The Classic, made with Jim Beam, egg white, sweet and sour, to country-inspired, like the spice-infused, Paul John Bold concoction, Made in India and the Irish Cider featuring Irish Whiskey, Peach Schnapps, Angostura Bitters, and sweet and sour (my fav. from this menu). My second fav. from the lot was the Tuscan Smash, which had JD, Sangiovese, sweet and sour and grape mist.

I was delighted to find two red meat (buffalo) burgers on offer – the Panko Crumbed Verde Burger with the patty, blue cheese, onion jam, streaky bacon, Verde sauce, served betwixt a ciabatta bun, alongside the Thai Cobb Burger, which had avocado, caramelized onion, peanut sauce in a multi-grain bun. For people like me who want their burger to not be chicken or lamb or fish, finding not one, but two of these beauties was a great thing, especially since they also turned out to be the best of the five on offer! For the vegetarians, there is a Tofu Teriyaki Burger, and they will do a veg patty on request as well. The chicken option was the Black Burger, served – you guessed it – in a black sesame bun, with Cajun spiced chicken, roasted peppers, Glenlevit and fig marmalade. This was my second fav. of the evening. My fellow blogger loved the Tempura Fillet Fish Burger. There were three kinds of fries that came as accompaniments, as well. Oh, and the mustard and ketchup were in those little glass jars/bottles, in individual servings.

We rounded out the meal with the soon to be launched new menu’s decadent desserts, which I will have to go back for separately, to be able to do proper justice to, as well as petit-fours. Kudos to Chef Deb, who’s new in town, for this lovely little pop-up. It’s only on until tomorrow night, so do head over and enjoy the food, drink, and ambience of The Salt Grill’s outdoor setting. And a quick note, some of the pics are of the tasting portion sized burgers, since we were eating ’em all.

A splendid feast awaits: The Bohri Shahi Dawat at ITC Gardenia

Biryani and kebabs make for a splendid meal – of this there is no doubt. Each city/town has its own version of these dishes, and within the Muslim community, there are variations based on sect and state. Growing up, it was the Hyderabadi style of cooking that I was most familiar with. And I also got to try the goodies in the lunchboxes of two Bohra classmates, whose lunches, truth be told, were the most interesting amongst the group. From Khichida (which I called a white haleem in my head) to kebabs and always some sweet as well, and later attending a couple of events at their homes and experiencing the community style of eating for the first time – these then are my memories of Bohra food. Thus, when an invite popped into my mailbox, proclaiming an upcoming Bohri Shahi Dawat food festival at ITC Gardenia’s Cubbon Pavilion, I knew there was only one answer – yes! That the festival coincides with the closing week of Ramazan and the Eid celebration was an added bonus. And you too can enjoy the feast, which is available for dinner until the 2nd of July as part of their Kitchens of India – Unique Tastes initiative.

The Bohri Shahi Dawat at Cubbon Pavilion, ITC Gardenia

Young Chef Zohair, a Bohra from Mumbai (the community is predominantly from Gujarat, and with roots in Yemen and a touch of Mughal influence), curated and created every dish and detail for the festival, wanting to share his heritage and culture with diners, down to the Thaal – the giant plate that serves as the focal point of the meal, with the family sitting around it and then all partaking of the various courses off it. He had even sourced from his home town, the Chemlachi Lota – silver jug – that holds water that is used to wash hands before the meal. Tradition dictates that the youngest member of the family offers salt to every diner, since the meal is supposed to begin with a pinch of salt. Then it is time to dig into the successive courses, which will alternate between sweet (Mithaas) and savory (Khaaras). And Chef assured us that this is how they eat at home, every single day, with a multiple course sweet and savory menu! Since community style eating would present a logistical challenge, for the purposes of the festival, we were served individual “mini” thaals. Mini cause they were regular plates, not because there was any less to eat, I should add!

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We were offered two drinks, one sweet, one savory here too – a sweet tender coconut one (Coconut Malai with Elaichi) and Gol Paani with Sabja seeds, which featured lemon, tulsi and basil seeds and hit the spot with a nice tangy flavor. It is traditional to begin with dates in some form – Kharek was what we go that day – Dates soaked in rose syrup and stuffed with Khoya, pistachios and almonds. And then the real feasting started! And as there was a vegetarian at the table, we learned that there is an extensive range of vegetarian delicacies prepared in Bohra cooking, and a quick taste assured us that this was indeed the case! Our non-veg starters included divine Kheema Samosas – crisp, thin, fried casing encasing hand-pounded mutton mince, Kheema Pattice – mince stuffed potatoes, Chicken Cream Tikka – chicken nuggets with cream that make for the perfect comfort food on a cold evening. For the vegetarians the Nariyal Kebab (potato encasing coconut), and Dal Na Samosa, a lentil samosa would leave them happy. Before the mains, the Mango Malai was common to both thalis, and kept up the one sweet-one savory tradition.

And now it was time for the main course. For vegetarians, there was Patrel Soya nu Tarkari made with Cocoyam leaves; the non-veg version, Patrel Gosht combined mutton and the leaves. There was a Bohri Dal that used 5 lentils to great effect, and a rich Ghaker Roti which was layers of flaky pastry and ghee and didn’t need any accompaniment, though it was perfect to dip into the Kaari Chicken – a cashew gravy and gorgeous spice combination made this the dish of the night! No meal of this sort would be complete without biryani – and the Bohra Gosht Biryani (with mutton and potatoes and deep fried onions) served with a delectable Bhuna Baingan Raita, was stellar. This was one of those times when I rued not having more space – the Kaari Chicken and biryani should be savored in large quantities! Now of course the meal had to end on a sweet note, and obviously, given the season, Sheer Khurma was a must – and with the charonji and other nuts, it transported me back to Eids of childhood! For those who would enjoy ending the meal with paan, the Bohri Paan Goli is a sort of deconstructed paan ball rolled with dessicated coconut. All in all decadence and a rare glimpse into a food culture that is not easy to find locally…

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The Big Fat Mango Harvest at Fatty

A whole month since I posted – oh dear! Time to make amends, and I can’t think of a better way to than writing about The Fatty Bao’s on-going Big Fat Mango Harvest festival, featuring both mango laced cocktails and delicious mango infused food, including, but of course, sushi! The festival menu from Chef Prashanth is on until the 28th of this month, and I am plotting to make it back there so I can have another go at my favorites from the menu. I like but don’t love mango by itself – you won’t find me eating mango after mango during the season. But I do love the flavor of mango and an Asian menu like this, which incorporates both green and ripe mango into dishes and drinks, is right up my street.

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The Sushi was, but of course, the first offering of the afternoon. Mango and Avocado Sushi was a delightful flavor combo and Fatty’s sushi is always perfectly rolled. What came next was a fantastic summery, ceviche-esque Green Mango and Prawn Salad, with green mango and a tender coconut gel acting as the base on which perfectly poached prawns, cilantro and a black sesame brittle were artfully arranged. This was so good that we asked for a second round at the table, knowing full well there was a lot more food to come.

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Pork lovers – the Stir-Fried Pork Tenderloin with mango, chillies, and peppers is a delicious mouthful, particularly with a mango-licious cocktail to wash it down. The Sriracha Glazed Chicken Wings are another great finger (and finger licking good) food that pairs well with a mango cocktail. Of the drinks, the one that I loved was the Smokey Joe, which pairs whiskey, Lapsang souchong tea, and smoked raw mango. The combination of the smoky flavors of the tea and whiskey worked oh so well. The Asian Beet, with gin, mango pulp, beetroot juice and lemongrass was the drink I started the afternoon with, and the other popular ones at our table were the vodka, raw mango, dill leaves, mango syrup and lime concoction named By the Bay, and the Hula Coolah, also vodka based.

IMG_20170513_145436The next dish was another stunner – a tray appeared bearing Thai Mango and Seafood Curry with Jasmine Rice – squid, fish, prawn in a silky coconut gravy and the accompaniments of peanuts, rice crackers, fried onions on the side in little bowls so you can doctor the dish to suit your taste. This is a must order, and pair it with the Smokey Joe for a real party of flavors on the palate! Fatty’s desserts are always art on a plate, and this time was no exception – the two mango desserts were outstanding. Order both the Mango Pannacotta and the Mango and Yuzu Meringue and share with your mates. The latter is served in a scooped out half of a mango’s skin, with a collection of mango bites (someone had fun with the melon baller/scooper in the kitchen!) and some tart raspberry jelly – you’re unlikely to stop until the mango skin is staring back up at you! The rectangle set Pannacotta, with basil seeds, mango, caramel is prettier to look at but my vote goes to the Meringue this time. Fatty’s festival is on for a full week more, so get thee to my favorite of all the mango festivals of the summer 2017 lineup!

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Taste of Calabria Italian Food Festival

I always enjoy Italian food, and over the years, my interactions with a number of Italian chefs and winemakers has been a treat. I love the passion they bring to their craft, their (unfailing) reference to their Mama and Grandmama in whose kitchens they first began their culinary journeys, and their charm. And of course, the wonderful (and rich) food they always feed us! And this interaction with Chef Luigi Ferraro, on loan from Shangri-La Delhi, was no exception. He has created a special menu which is available until March 24th, for the From Capri to Calabria southern Italian Food Festival at Caprese, Shangri-La Bangalore’s Italian fine-dine.

We made our way over the weekend, and got to meet and chat with Chef Luigi, and try some of the dishes off the special festival menu. From Calabria himself, the menu is his interpretation and a modern take on southern Italian fare. Employing touches of molecular gastronomy, sous vide cooking, and deconstructed dishes, Chef Luigi presented us with a delicious multi-course meal, each course plated like a work of art.

Apart from a la carte (which will run you around INR 2000 a head), there is also a pre-fix menu, available paired with wine at INR 4500 all inclusive, or just the food at INR 3500 all inclusive. Considering you get three wines as part of the wine paired option, it is a great option for those who enjoy wine with their Italian repast. We sipped on a mellow and medium bodied 2013 vintage Soave Allgrini Corte with our meal. And now, here come the visuals!

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The Amuse Bouche that started us off: Potato croquette on a bed of Pecorino cheese that was somewhere between humus and foam in texture with microgreens and olive oil.

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Antipasti 1: Tomato tartare, buffalo Mozzarella, basil. Dehydrated capers and artichoke cream were the surprise elements, and that bell pepper sauce at the bottom went so well with the Mozzarella.

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Antipasti 2: Free-range chicken with bell peppers and Pecorino Romano cheese ice cream. Thinly sliced chicken and cubed beets, bell pepper sauce, and indeed, a cheese ice cream. Rich and decadent!

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Primi Piatti 1: Ravioli stuffed with parmigiano reggiano 24 months, sauce with morel mushrooms, green peas, asparagus and modena balsamic (in the form of pearls). Do I really need to say more? Just read that list of ingredients!

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Primi Piatti 2: Fagottini with burrata and lobster, green peas and amalfi lemon. Oh lobster heaven was achieved, though I overall found the dish rather salty.

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Secondi Piatti 1: Chicken breast and thigh, spinach, wild mushrooms, pumpkin with rosemary sauce and saracena moscato. Perfectly cooked chicken; diced pumpkin added great flavor and some texture to the dish.

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Secondi Piatti 2: Sea bass with saffron potatoes, amalfi lemon and black olives. Fantastically cooked sea bass with crispened skin, and look at that gorgeous two-toned potato crisp!

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Secondi Piatti 3: Involtino of vegetables with Fontina cheese. The obligatory eggplant vegetarian course.

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Dolci 1: A gorgeous citrus tart, deconstructed with the lemon curd and meringue pieces, and fresh strawberries for an extra pop of tartness!

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Dolci 2: Tiramisu parfait – another deconstructed dessert, which the coffee lovers at the table enjoyed. I contented myself with picking out the chocolate pieces and dust and stayed away from the coffee cream in the center.


A festival of Sushi at Zen, The Leela Palace

Sushi? Anytime! A sushi festival, with over 25 types of sushi on offer? Oh yes please! Zen, at The Leela Palace, just started the From the Land of the Rising Sun promotion, and a bunch of us were invited to a preview to check out the offerings. Chef Panchai, the man behind the festival, has put together an extensive feast of rolls, from his favorites to the most popular ones at Zen. We ate so many varieties that day, there’s no way I can do justice and name them all. So, sharing some photos of what we ate and naming a few favorites from the afternoon. The festival is on until the 21st of March and the special menu will be available for both lunch and dinner.

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First on the table was this light and crisp daikon, carrot, cabbage shreds salad. The toasted sesame and garlic slices made this a delectable start!

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Many oohs and aahs greeted the appearance of this Sashimi platter. Gorgeous presentation, but we felt the slices were on the thicker side. But the freshness and range of the seafood – Octopus, Habachi, Tuna, Salmon, Scallops – was impressive

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This Ebi Tempura roll, with tempura battered prawns giving it a crisp center and the outer covering offering softness, along with the flying fish roe on top adding even more texture, was a delight. The soy and Yuzu sauce offered beautiful flavors

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Probably the biggest hit of the afternoon, this Spicy Crispy Avocado roll had us all going back for seconds – so vegetarians, here’s the sushi to order!

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Salmon roll, with Salmon roe

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Seared Tuna and Salmon roll was gorgeous – flavor and looks wise!

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On the left was another much favored roll that day, the Unagi Ninniku roll, and why not, with its combination of freshwater eel, avocado, and a generous topping of crisp garlic! Definitely order this one! On the right was another lovely vegetarian sushi, a maki roll of braised Shiitake mushrooms and avocado – the crisp seaweed wrapping contrasted well with the soft avocado and meaty Shiitake textures

Vanille Salée at Mövenpick Hotel

What do you do when a promotion you run is a hit on one continent? You recreate it at your hotels on the other continents you have a presence in, of course! This is exactly what Mövenpick Hotel & Spa is doing, and since Bangalore is the sole property in India, that we get to experience their Vanille Salée festival is all the more special! The concept is simple – take vanilla, which is usually used to sweeten dishes and in desserts, and create half a dozen savory dishes. The festival, a month long, has an exclusive a la carte menu that is available at the Italian restaurant, Mezzaluna, until the 21st of March.

A soup, salad, appetizer (in the surprising form of sushi!) and three mains are on offer, and they are predominantly non-vegetarian fare, with only the soup and salad staying vegetarian. The idea of course, is to infuse vanilla into each dish without making them in the least bit sweet. Of the six dishes, I really liked five, and that’s the same number I felt had managed to capture the taste of vanilla in them as well. They tried to stick to using local produce and meats as much as possible, and to this end, certain variations from the original menu created by the Chef in Europe were necessary – the substitution of turkey for guinea fowl, for example.

And now, here’s a look at what we ate and what you can expect if you visit – and I do recommend you do, for this is a rather unique festival and not something one comes across all the time. The mains each run at INR 999, and the salad and sushi are INR 649, with the soup at INR 449 – and definitely a must-order. So a meal for two will be around INR 3200 plus taxes and alcohol. My thoughts on each of the dishes are in the captions, and as you can tell, each item was beautifully plated and presented.

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White Onions Veloute Soup – the vanilla bite was tangible and came across beautifully, with the onion jam and micro herbs adding taste and texture

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Goat cheese and fig salad – now if only every salad I ate looked so pretty! Edible flowers, whole hazelnuts, and vanilla in the dressing – very nice!

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Sushi?! Well, one could taste the vanilla in this sashimi of tuna and salmon – with the added bonus of a couple seared scallops.

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Pike fish fillet and endives – vanilla flavor on point, perfectly cooked fish – everything went well together.

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Turkey Breast Melba – this was the only dish that didn’t work for me – apart from not being able to discern the vanilla in this, it was rather dry and chewy and needed a good amount of sauce.

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Veal Tenderloin Jardiniere – definitely my dish of the night. Just look at that meat! It was perfection, juices flowing, and pink in the center. The vanilla was just a hint, but that didn’t matter, really!

A wedding feast fest at SodabottleOpenerWala

SodaBottleOpenerWala, hereafter to be called SBOW in this post, just completed three years as an entity, and two years in its Bangalore home on Lavelle Road. I always love hanging out there, with the quirky decor, diner style checkered table cloths, and Bollywood music playing, and of course, the toy train making its way sedately on its track overhead. Lagan nu Bhonu, Parsi Wedding Feast, a thali meal featuring the specialties and delicacies one would find at a Parsi wedding, are how they’ve chosen to commemorate the occasion. I managed to catch the festival at the tail end (the special Thalis are available until Saturday, February 25th, at both lunch and dinner) and my dining companion and I quite loved the non-veg Thali.

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Presented on a beautiful metal work thali, with two copper-colored katoris holding gravies, and the other items presented on the leaf atop the thali, this was a deceptively simple looking meal. I thought it would be easy to polish off, but rather ran out of steam around three-fourths of the way in. My friend on the other hand, did an excellent job of presenting a clean leaf! Our meal began with the Pallonji Raspberry Soda, made in-house, with a tangy raspberry crush and soda. Just what was needed after the ride to the restaurant in the burgeoning Bangalore summer! Apparently earlier iterations of this drink tended on the sweet side, but it was our lucky day, for this version was tart and I loved it.

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And now for what we ate. The plated thali comes with two pickles, an aubergine one – Vegna nu Achar, which was more dip than pickle, and the sweeter, Chunda-like one, the Lagan nu Achar, as well as Kachumbar salad. Parsi fare has its share of fried foods, and this thali has Chutney Eeda na Pattice, which had boiled egg, potatoes and some greens, Macchi no Cutlet – double cooked Rawa fish minced and delicately spiced, and one of the favorite dishes of the meal for us, and also Saria Papad. The Masala ni Daar was quite rich and I contented myself with some bites along with the rotis, and spent the rest of the time on the delicious and my top dish of the day, Gos No Sas, a beautiful white mutton gravy dish, with egg white making for a thick gravy, and tender boneless mutton pieces. The Chicken Pulao was flavorful and a good way to close out the mains.

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The proof of the pudding: a clean plate!

Dessert was two, and in mercifully small portions. There was a Strawberry Custer served in a stainless steel bowl that was reminiscent of something you would have loved as a kid, though the two adults in question quite enjoyed it too! The Plum Cake with Brandy Sauce, by contrast, was a very grown-up dessert, both in terms of presentation (served in a shot glass) and flavor (quite a kick in that Brandy Sauce!). We lapped up both in short order, and then ended our meal with Irani Chai, a strong milk tea that I always order when at SBOW. Now, if you get the chance over the next couple of days, do head over and enjoy the feast fit for a wedding!

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Details: SodaBottleOpenerWala, Lavelle Road; Lagan nu Bhonu Thali available for lunch and dinner; INR 650 plus taxes (non-veg) and INR 550 plus taxes (veg).