Aroy

74, 15th Main,
3rd Phase JP Nagar,
Bangalore 560078
Phone: 080 4093 9311
Website: http://www.thearoyrestaurant.com

Food: 3.5/5
Ambience: 3.5/5
Service: 3.5/5
Meal for 2: Rs1600

JP Nagar gets hip! Forgotten by the biggies in the hospitality business for long, this suburb now boasts of a true blue Thai restaurant, nestled in lush greenery. Aroy, meaning 'delightful' in Thai, opened a few months back and has managed to elicit a similar response from residents of JP Nagar and the surrounding areas (us! us! us!).

Situated on a rooftop, next to the Sarakki mini forest, its the perfect ambience for a leisurely meal (ambitious plans if you are adventurous parents with a pint sized brat in tow). The breeze swishing through the trees as you indulge in some wholesome and delicious South East Asian cuisine under the open sky, drowns out all the din from the traffic below. There is also an indoor seating arrangement if al-fresco isn't your cup of tea (or, if like us, you are caught unawares by a sudden downpour :((( )
The banana blossom cakes came with a lot of recommendation from other reviews and did meet expectations. A crisp crust with a soft inside of shredded banana flower, served with pickled cucumber, the cakes built us a nice appetite.

Banana blossom cakes

The hot and sour Tom Yum soup gets a thumbs up too. Bursting with tangy flavours of lemongrass, in harmony with fresh galangal and aromatic fish sauce, this hearty soup is just what the doctor ordered to beat the winter blues. The kaffir lime leaves added a distinctive zing to the stock. The fish soup with prawn head paste didn't disappont either- delicate chunks of fish in a pungent broth, good for the nasal passages!
The twice cooked chicken wings were full of greasy goodness and best eaten hot. The prawn satay could have been better though; it was quite insipid.
We attacked the burnt garlic chicken noodles with gusto. The shitake mushrooms and pokchoy gave a nice bite and the smoky flavour of the dish was given good company by the chicken krapow (Thai basil chicken stirfried with long beans and red chillies).

Burnt garlic noodles

Thai basil chicken

Aroy also has a limited menu of Burmese and Chinese so we gave Ong Noh - Khao Swte (pronounced -Ono cow soy; also spelt khao sway, khauk swe, khaot swe, Khao Swea etc) a try. Noodles with curried chicken in coconut milk, it is a meal by itself. It came with a host of condiments like peanuts, slices of boiled eggs, slivers of red chillies, sliced onions, quarters of lemon and the like. Being a spice junkie (blame my South Indian genes!), I was disappointed by the (coconut)milky flavour but I hear that this is how the Burmese broth is supposed to taste like.

Khao Swey

And now for my favourite part of the meal- dessert! Do not give the lemongrass icecream a miss even if you are bursting out of your pants after the meal (very likely- did I mention that the portions are very generous?). I fell in love with the nuances of citrusy taste that came through. The zesty flavour of lemongrass made my tastebuds tingle in Hallelujah.

Oooohh..lemongrass icecream

Actually, I am a sucker for anything citrusy so if you aren't, please ignore my ridiculously wordy exaltation and try something else- water chestnuts in coconut milk maybe? Which, by the way, is good too. Crunchy, cold and sweet.

Crunchy waterchestnuts in coconut milk

(Pssst...do.not.miss.the.LEMONGRASS ICECREAM!!!!!!!!)

Did you know.......
...............................that citral, the oil from lemongrass, is used as a mosquito repellent (citronella)around the world?

...............................that galangal is considered an aphrodisiac, and acts as a stimulant and has been said to cause mild hallucinations?

Dahlia

Kaveri Complex, Nungambakkam High Road,

Chennai 600034.

Phone: 044-28265240

Food: 4/5

Ambience: 3/5

Service: 3/5

Meal for 2: Rs 1500

A Japanese establishment that has managed to survive in filter-kaapi land for over a decade definitely deserves a dekko, especially for poor us who had to settle for the ubiquitous Saravana Bhavan (miniscule helpings with decimally challenging prices - mini coffee for Rs 10.45!!) almost every time we dared to venture out in the Chennai heat.

We did spend some time trying to locate the restaurant, hidden as it is in a nook of an old building (which led me to wonder if all Japanese restaurants are housed this way - check our review of Harima). The neat interiors are done up sparsely with Japanese lanterns, a shelf full of Japanese DVDs and books (for rent, I presumed), a small TV tuned into a Japanese channel, traditional Japanese seating as well as conventional tables and chairs.

We were given cold towels and refreshing chilled wheat tea (ocha in Japanese) upon arrival. Perfect to go with the icy hostess and co-owner, Revathi who was reticent, almost to the extent of being rude to us throughout our meal. We did notice that she seemed courteous to the Japanese patrons present there though. Hmphf!!!

They close early (2:30pm and 9:30pm are the last orders for lunch and dinner)

Being cold shouldered by the hostess, we had no option but to take menu suggestions from a kind looking Japanese gentleman who was seated at the next table, Mr. Toshi. He was not only good company; he also recommended some pretty interesting Japanese staples and accompaniments which we enjoyed.

Mr.Toshiyuki Nakagome

Japanese food is supposed to taste natural with almost no spice added. Soya sauce, ginger, wasabi, seaweed etc are used on the side to add some flavour during meals. We started off with simple and crisp Ebi Tempura (batter fried prawn) with a soya sauce dipping. Dahlia has an impressive variety of fish and other seafood on its menu so an order of mixed maki sushi made its way to our table. The fish was extremely fresh and the sushi rolls get top rating for their subtle flavour. We enjoyed it so much that we almost didn't realize that the fish was raw....not something we get to eat everyday ;) Not to forget a rehash of the mind-numbing wasabi experience!

Ebi tempura

Maki Sushi

Next was the Teishoku or the Japanese set meal which is a portion of rice, miso soup, pickled vegetables and a vegetable or meat dish- in our case, roasted pork with ginger. The pork is spooned over the rice (the accomplished ones use chopsticks!) and eaten, with a bit of the accompaniments in between. The tender strips of pork, mildly sweet and cooked to perfection were outrageously tasty. The miso soup tasted watered down but we were told by our Japanese friend that it is how it should be.

Teishoku

To quote Lonely Planet, it’s hard to imagine how Tokyo could function without noodles. Fittingly, the menu at Dahlia offers staples such as soba (brown buckwheat noodles) and udon (white wheat noodles) served hot or cold, in a range of styles. Our serving of Zaru soba (cold noodles) came in a bamboo plate with slivers of seaweed on top, along with some broth, wasabi and chopped spring onions. The wasabi and spring onions are mixed a little at a time in the broth, the noodles are then dipped into it and eaten. Despite not being richly flavoured, the dish was very satisfying.

Zaru Soba

There are no desserts on Dahlia's menu but what we had was filling enough. The portions are good enough for two and the flavours are appetising without leaving an aftertaste for the rest of the day (which means no going burrrrp and smelling of onions or fried chicken later :D).

Revathis ill-mannered behaviour (seems to be a common sore point across many reviews we came across) would have dampened our experience if not for Mr Toshi who helped us pick from the menu as well as surprised us with useful nuggets of information on Japan and its food. Thank you for letting us know that our babys name means 'happiness' in Japanese!!! Yes, we have a daughter, A DAUGHTER, WORLD!

Edited to add: Dahlia has a branch in Bangalore as well. Church Street is the place to go if you are craving some Japanese chow.

Did you know.......

...............................that maki means 'roll' and refers to any type of sushi which is made in a roll with sushi rice, toasted seaweed and various fillings?

...............................that although it’s highly rude in the West, in Japan it is customary to slurp your noodles, both to cool them (when hot) and to enhance the flavour?

Gourmet Bazaar at The Olive Beach

16, Wood Street,
Ashok Nagar,
Bangalore - 560025.
Phone : 41128400, 9945565483
Website : http://www.olivebarandkitchen.com/

Gourmands in Bangalore must by now, be well aware of The Olive Beach, an award winning restaurant cocooned in white washed walls keeping with the Mediterranean theme of the cuisine. Since much has been written already in every possible food review worth its salt, extolling the virtues of its thin crust pizza or the crunchiness of their marinated pear salad, we will not bore you with more of the same!





But we thought we must, absolutely must, make a mention of their gourmet bazaar, a fun concept that started around a year ago and takes place on the third Saturday of every month. This is when you can find tables groaning under the weight of a delectable selection of chocolates, cheeses, jams, pestos, pickles, oils.....in a rustic European market like setting with wooden boards, checkered table cloths and picnic baskets. The perfect (though pricey) opportunity to furnish your kitchen larder with exotic condiments while munching on some freshly baked goodies.
We stocked up on chunks of toasted almond chocolate, sinful walnut brownies and flavorful Greek feta cheese. We loved the slices of ham pisaladiere (no, I don't know how to pronounce that but its nothing but pizza!) and the chocolate croissants that we had while browsing through the stalls. Not to forget the rosemary and sea salt focaccia - the words alone make my mouth water. It paired wonderfully with bacon at breakfast the next day and tasted deliciously.... delicious on its own or with olive oil mopped up. There was also the awesomest collection of meats available - salty, smoked, cured, dried - good enough to take back home for hearty breakfasts or a quick sandwich.




Freshly baked comfort


Olives - rightly known as 'gift from the gods'

Coonawara wines had a wine sampling counter in the bazaar the day we had dropped by. And who can say no to free wine! Tea tasting sessions, cooking demos, fun kitchen accessories, home made jams and preserves, seasonal produce are other treats you can expect to find in this market.




Hic!

The happy bonhomie in this colorful bazaar is hard to miss. With all things culinary under one roof, the gourmet bazaar makes for a memorable gastro-shopping experience.

Did you know....................
........................that Olive Beach is co-owned by Sagarika, sister of the popular Indian singer Shaan?
.......................that the word 'gourmet' is from the French term for a wine broker employed by a wine dealer?

Monsoon

The Park, 14/7, MG Road, Bangalore - 560042
Phone : 25594666
Email : tpbl@theparkhotels.com
Website : theparkhotels.com

Food : 3.5/5
Service : 3.5/5
Ambience : 3/5
Meal for 2 : Rs 1500



A quick lunch date on a very busy day took us to Monsoon at the Park. This tastefully done up 24-hour restaurant serves multi-cuisine where you can take your pick from a well planned menu of Mediterranean, Indian and South- East Asian cuisine.


Tenderloin with green pepper sauce

The tenderloin with green pepper sauce was piquant and fresh on the tongue - mind you, these were not green bell peppers but green unripe berries of the pepper plant. The mushrooms and potato fries served alongside were a perfect foil for the mild but fiery taste of the sauce on meat.


BBQ Quail with grilled veggies, jerk seasoning and balsamic reduction

Next was the barbequed quail with jerk seasoning , grilled vegetables and balsamic reduction. Sounds like a mouthful, doesn't it? It tastes equally delectable! The meat was moist and tasty and the seasoning complimented the subtle charred flavour of the dish.

And now for my favouritest part (pardon my English, I lose control when I talk of dessert!) of this review - chocolate mud cake with icecream! I had never had mudcakes earlier and I am glad my first one was at Monsoon. Because I now truly believe that nothing can surpass the lusty mudcake I had here.


No chocolate is too much chocolate!

The sight of rich chocolate sauce oozing out of the warm cake is like poetry to the eyes of a chocoholic! This dessert is meant to be savoured slowly, taking time to enjoy the gooey warmth of the cake with the cold sweetness of icecream. Yummy!!! This is definitely a must try for those with a sweet tooth.
Also on offer at Monsoon is a sumptuous buffet during lunch where I could see some divine looking desserts (needless to say, I always spot these first!).
Pricing is a bit on the higher side but this restaurant is worth a visit - atleast for the mudcake :)

Did you know.......
..........................that chocolate is a mild stimulant to humans mainly due to the presence of theobromine? It is much more potent for horses, and its use in horse racing is prohibited.
..........................that the muscle tissue from where the tenderloin is cut does very little work, so it is the most tender part of the cow and thus the name?

Villa Pottipati

142, 8th Cross, 4th Main Road, Malleswaram, Bangalore - 560003.
Phone : (080)-23360777, 41280832, 41280833
Fax : 41280835
Website : http://www.neemranahotels.com/villapottipati/index.html.htm

Food : 2/5
Service : 2.5/5
Ambience : 4/5
Meal for 2 : Rs 800



Tucked in a corner of the ever busy Malleswaram, is a charming colonial bungalow now converted into a hotel, Villa Pottipati. A sprawling property with a lovely house, a pebbled courtyard, abundant trees under which you can have your lunch....hard to believe this is in namma bengalooru. Getting there was a boggling task with all the one-ways, bylanes and the infamous traffic that Malleswaram is never short of! But once we reached this pocket of green, the bustle of the city seemed like a distant memory.
Villa Pottipati has a fixed menu everyday with four courses and a choice of vegetarian and non vegetarian. For the alcoholics, beer is the only drink available. It would be wise to call up to the restaurant a couple of hours in advance for reservations and directions (believe us, you will definitely need that!).



Under an old mango tree with the call of birds in the background, we settled for our meal. It felt like time stood still that afternoon; it was so peaceful and quite. Unfortunately, the food at Villa Pottipati is not so appealing :(
The carrot soup that we started with was bland and passable. Next was the compose salad which turned out to be the ordinary green salad in disguise. Sliced cucumber, shredded capsicum and carrots topped with some kind of sweet brown sauce and mayonnaise, it was nothing special.


Carrot soup


Salad compose

Following that was the capitan grill for me and chicken in orange sauce for Balaji. The capitan grill was a huge slice of grilled fish which tasted very good. The way it was presented, it looked like a dish from an Andhra restaurant, lemon wedges et al!


Capitan grill

The chicken in orange sauce was not bad either, the chicken succulent and the orange sauce, a tad too citrusy but still good.


Chicken in Orange sauce

Choice of dessert included a very ordinary tasting fruit salad and roasted pineapple with honey. Roasting had killed the taste of pineapple and it also smelled a little odd.


Fruit salad


Roasted Pineapple with Honey glaze

Service is good and unintrusive - something that naturally goes well with such an ambience.
If only Villa Pottipati served better and more innovative food, it would be the right place to laze over a satisfying lunch on a deliciously languid afternoon soaking up the old world charm amidst the peace and quite.

Did you know.......
................that the name Pottipati derives from a village in Andhra Pradesh from where the owners, the Reddy family, originally migrated to Bangalore?
................that this 120-year-old garden home was restored by award winning heritage hotel experts Francis Wacziarg and Aman Nath?

i-t.ALIA

The Park, 14/7, MG Road, Bangalore - 560042
Phone : 25594666
Email : tpbl@theparkhotels.com
Website : the parkhotels.com

Food : 3.75/5
Service : 3/5
Ambience : 3/5
Meal for 2 : Rs 3000

There is no sincerer love than the love of food - George Bernard Shaw.


Happy Valentines Day!

We chose to go to i-t.ALIA last month on Valentine's day to celebrate our love for food (amongst other things :)). That this Italian restaurant is based in the IT hub of the country is the reason behind the interesting way it is spelt.
The interiors are done up elegantly. Dark wood on the floors and crisp white linen on the tables creates an atmosphere of subdued sophistication. Dim lighting and candles set the mood for a cosy dinner; the fixed menu specially arranged just for Valentine's day.



The meal had four courses with three to four choices in each course and included a glass of sparkling wine. There was ample choice for vegetarians as well as non-vegetarians. A bread basket with freshly baked goodies, olive oil and vinegar served alongside arrived at the table while we waited for our first course.


Mini pizza hearts

For appetizers, I chose mini pizza hearts. The pizzas were topped with juicy mixed mushrooms, grilled shrimps and chewy mortadella. Delicately spiced, the mortadella was the tastiest topping of the three.
Balaji went for a salad of roast chicken with watermelon, feta and black olives; skeptical about the combination of watermelon with chicken, he nevertheless gave it a try. A unique blend of sweet and meaty tastes, the salad was interesting. The best part of it were the bits of basil that let out a distinctive flavour in the mouth and enhanced the taste of the salad.

Salad of roast chicken with watermelon, feta and black olives

The primo was prawn and fennel risotto with sambuca for me and a four cheese risotto for B. I love the aromatic taste of fennel, so there was no way I could not like the excellent risotto!! The prawn was done just right... not too overcooked, and was fresh.


Prawn and fennel risotto with sambuca

Balaji's risotto was a little too heavy for my taste, what with generous amounts of parmesan, fontino, gorgonzola and mascarpone in it, but is sure a treat for cheesy tastebuds.

Four cheese risotto

This was followed by a rose petal sorbet. This is supposedly a culinary tradition to cleanse the palate between courses.

Rose petal sorbet

Balaji had grilled lamb chops with pistachio crust, sauteed mushrooms and rosemary jus for the secondo. The well done chops were generously seasoned with ground pistachios. Paired with shiitake and button mushrooms, this dish was a delight.

Grilled lamb chops with pistachio crust, sauteed mushrooms and rosemary jus

I opted for olive crusted salmon, couscous and crabmeat sauce. Being the sea'foodie' that I am, I relished the delectable slice of salmon. Salmon, usually quite subtle in flavour was spiked with the crabmeat sauce to make an interseting and delicious combination. The couscous tasted something like our desi upma. It is made of semolina and is cooked in almost the same way!

Olive crusted salmon, couscous and crabmeat sauce

The portion of salmon was quite large and I was nearly full by now but how can I say no to dessert? ;) Succulent strawberries marinated in champagne(reminded me of 'Pretty Woman') seemed to be the perfect way to end a very fulfilling dinner.

Champagne marinated strawberries

Balaji's dessert was nemesis, chocolate and cointreau cup, white chocolate and blueberry mousse. Delicious!

Nemesis, chocolate and cointreau cup, white chocolate and blueberry mousse

Service at i-t.ALIA is spiffy. No complaints on that front. The staff seems knowledgable on the food served and is helpful in suggesting the right choices for you.
i-t.ALIA lives up to its reputation of the best Italian restaurant in town. The right place for a decadent meal well worth the indulgence!!

Did you know.......
..........that the secret behind the perfect risotto are the short-grained classic Italian varieties of rice such as Arborio and Carnaroli? And good news for those who want to try it at home - this rice is now being imported to India.
.........that the constant gentle stirring required while making risotto abrades and removes starch from the rice surface so that it can thicken the cooking liquid to a creamy consistency?
.........that the term 'sherbet' is derived from the Turkish word for sorbet, serbat which in turn comes from Arabic?
...........the word basil comes from the Greek basileus, meaning "king", as it is believed to have grown above the spot where St.Constantine and Helen discovered the Holy Cross?

Sweet Sins

No. 421-G, I Main, 3rd Cross, I Stage, Indiranagar, Bangalore – 560 038
Phone : 98450 36988, 2525 5534 / 35
Fax : 2525 5532
email : dxblr@vsnl.com

Food : 4/5
Avg price for a 1kg cake : Rs 500

Life is uncertain. Eat dessert first. -Ernestine Ulmer. :)
So we set out to Indiranagar first thing on my birthday to collect the Exotic Fruit Gateau from Sangeeta Damani's Sweet Sins. We had read about her luscious pastries and desserts in many blogs and this seemed a good occassion to try them out ourselves.

The gateau was a three layered cake interspersed with layers of fresh fruit. Like the name suggests, the fruits were of the exotic kind - kiwi, strawberries, plums, figs and oranges too. Decorated with soft, fluffy cream - the cake looked good enough to eat (pun intended!)



Exotic Fruit Gateau

If just looking at it was a treat to the eyes, savouring the cake was an out of the world sensory experience! Spongy layers of cake with the fruity bits in between all enveloped in guilt-rich cream had us begging for more. The gateau was not of the sickeningly sweet variety and was quite filling. In fact we were still stuffing ourselves with it the next day too!! (My sweet tooth rejoicing all along! ;) )

The gateau tastes best when eaten fresh and if you are planning to eat it later, it has to be stored in the fridge immediately; though we would suggest you finish it on the same day coz thats when it tastes the way it should - delicately made up, succulent and rich.

This is not a place where you can drop in and have something on the go. To order cakes and desserts, you need to inform Sangeeta in advance over the phone/by email. She also has a range of meringues, pies, tarts, healthy desserts (is that actually possible?), cookies and lasagnas on offer.

Now who was that who said, "You can't have your cake and eat it too"?

Edited to add: Sweet Sins has been renamed 'Spoonful of Sugar' and now serves light continental fare.

Harima

Fourth floor, Devatha Plaza, 131, Residency Road, Bangalore.
Phone : 51325757, 57688222

Food : 3.5 /5
Service : 3 /5
Ambience : 3 /5
Meal for 2 : Rs 1800

We had always wanted to try Japanese food but kept putting it off for later. This week provided the perfect opportunity in the guise of our 'half- anniversary' (term coined by Balaji!). We had completed six months of matrimony and what better way to celebrate than pig out (we don't need a reason for that anyway but that's besides the point ;))

Harima is an authentic Japanese restaurant in Devatha Plaza on Residency Road, Bangalore. Trying not to be misled by the dingy walls in the lobby of the building or the creaky elevator, we got off on the fourth floor. Once past the sliding screen door (called Shoji in Japanese), we were transported to the tranquil 'Land of the Rising Sun'! The whole restaurant is done up to reflect the ambience of a Japanese dining room. Soft ambient lighting, lilting oriental music in the background, wooden floors, paper lanterns......far from the maddening traffic just 4 floors below!

We were greeted by the staff in Japanese and ushered to our table. Part of the restaurant is set up with the de rigeur tables and chairs. However, we found out that there was also a washitsu (Japanese style room) and we preferred to dine there instead. We were asked to remove our footwear at the genkan just before entering the washitsu. A genkan is a small entryway where guests are supposed to leave their shoes to avoid bringing dirt into the house/room.

The washitsu has very low dining tables with floor cushions (zabuton) around them for the guests to sit on. To make it easier for guests who aren't used to sitting cross-legged on the floor, Harima actually has space below the tables (something like a depression), where you can dangle your legs, sitting comfortably, fooling others into thinking you are sitting cross legged !! The huge glass windows provide a lovely view of Residency Road.

We ordered for hot sake and Maki Sushi California Roll to start with. I was a bit apprehensive about having raw fish but when the dish arrived, we weren't disappointed. The sake was mildly alcoholic. It is supposed to be consumed before having the sushi.

Maki Sushi California Roll

The sushi was made of vinegared rice, avocado and seafood wrapped inside out with seaweed. It was served with pickled ginger slices, soy sauce and wasabi, which looks like our desi green chutney but don't you be fooled into spooning it generously onto your sushi roll!!! Unfortunately, this is exactly what I did and it felt like someone had shot a bullet through my brain! The 5 seconds that it took for the extremely pungent and spicy vapours to go up my nasal passage to my head felt like eternity. My life flashing before my eyes, I was about to utter some memorable last words for posterity [:P] when the effect ended as quickly as it had begun!

Lesson learnt, I picked just a dot of the wasabi with my next sushi roll and it tasted divine!!! The sticky rice used in the roll is of just the right consistency and the crunchy avocado bits camouflage the fact that you are actually eating raw seafood (in this case, prawn).

Our next course consisted of Sakana No Teriyaki which is the fish of the day grilled and glazed with teriyaki sauce and served with shitake mushrooms and leek. This dish is best eaten with steamed rice. Since I do not prefer main courses that taste sweet, I did not enjoy this but Balaji felt the fish was out of this world!

Gyuu Rousu No Yakiniku

Next on our plate [;)] was grilled tenderloin cooked in a peppery yakiniku sauce - Gyuu Rousu No Yakiniku. The tenderloin strips were well done and succelent. In fact, it tasted like juicy barbecued meat!!

Dessert was Imo Youkan which is nothing but sweet potato cake. The sweet potato is steamed and cut into a thick slice. It tasted deliciously sweet as it went down my throat and was a perfect way to end our meal.

Senses awakened and our tastebuds tickled, we headed home with full tummies and smacking lips!