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HIGH ON Continental food

From gazpachos to pastas to salads, 20 Ft. High lets you have the pick of Continental cuisine


EVER LONGED to sit on the deck of a luxury liner, eating a scrumptious meal even as the sultry sea breeze blows your hat off your head? You can do that right here in Bangalore now, at 20 Ft. High on our very own Church Street. Of course, the only sea you'll experience has nothing to do with the ocean but the sea of cars driving by!

Fashioned like the wooden deck of a ship with entrances through two staircases, 20 Ft. High is interesting all right. Situated atop the façade of Amoeba, it places you at a height of 20 ft. (hence the name) above the ground level and lets you look on to the street below.

During the day, the ambience may not be strikingly different than the relaxed feel of a rooftop restaurant with table-top umbrellas, but the evenings certainly provide a bejewelled décor, as string of lights surrounding the restaurant come alive, a la a ship deck.


Serving food from 11 a.m. to 11 p.m., the restaurant is fashioned more like a coffee shop where you can let your hair down. The ambience is well complemented by the cuisine at 20 Ft. High. Various coolers and cocktails are prepared in-house besides wine, which they serve with Italian, Mexican and French food. There are also the tandoori kababs for those who don't want to move away from their Indian flavours.

If you're visiting during the day, be warned that 20 Ft. High is not air-conditioned, given its alfresco set up. So a good option would be to skip the hot soups (mostly potage and consommés) and go for the gazpacho, a chilled vegetable soup made of celery, cucumber, peppers and tomato.

This Spanish soup really sets the mood amidst the heat, as do the salads — available in a choice of Italian, Mediterranean, Russian, Hawaiian.

While chicken and mayonnaise find themselves in many a salad, there are others like fritto misto with shrimps and calamari, or the insalata Meditterrenean with vinaigrette dressing.

Mostly French in styling, the main course offers a number of beef, poultry, fish and lamb preparations, leaving vegetarians with very little choice — mostly a range of pastas served with a choice of sauces (nepolitiene, bolognaise, al funghi, al arrabiata, al pesto, primavera).

Other vegetarian dishes include a couple of sizzlers and Mexican preparations. The garbanzo cheese steak I chose had rather little or none of the chick peas it was meant to, but other than that most other preparations were authentic and tasted good too.

Non-vegetarian preparations entail the generous use the brown or roast sauce in the lamb preparations while fish varies from crumb-fried fillet style (served with chips and vegetables) to the popular grilled fish (fillets marinate din lemon butter) and fish steak gratin (marinated in mustard and olive oil).

Chicken lovers can feast on the very French preparations of chicken a la Bourguignon and chicken a la Marengo, but the more spirited should try the chicken laced with red wine or the one marinated in tequila!

Reservations can be made at 25594631/25594632.

TINA GARG

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