Online edition of India's National Newspaper
Tuesday, Dec 21, 2004

About Us
Contact Us
Metro Plus Bangalore
Published on Mondays, Tuesdays, Wednesdays, Thursdays & Saturdays

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Entertainment | Young World | Property Plus | Quest | Folio |

Metro Plus    Bangalore    Chennai    Hyderabad   

Printer Friendly Page Send this Article to a Friend

Khana remixed



If you want to have good fun, experiment with the menu.

THE BEST of the east and the west is what Executive Chef Nimish Bhatia promises at the new 24/7 Fusion Food Restaurant in the Grand Ashok. His unique menu mixes Continental cuisine with traditional Indian food to render dishes such as peppercorn and chilli crusted chicken piccatas, Miami mushroom salad, olive stuffed herb crusted chicken and tandoori jhinga scarmoza.

And desserts such as cappuccino mille feuille and duet chocolate mousse with vanilla and orange crθme, accompany these sumptuous offerings. The restaurant has been designed to have a coffee shop ambience. It is well lit and has the swimming pool on one side.

It can seat a whopping 104 people and is roomy. The service is the usual five star, but what sets the restaurant apart from the others is the way the chefs interact with the guests and the fact that the restaurant is open 24 hours a day, seven days a week as the name implies.

"The menu is just the reference. It is entirely customisable. The menu can be mixed and matched and the chefs will tailor the food to your taste," beams Nimish, a complete foodie with a potbelly as good proof.

The menu contains an equal mix of vegetarian and non-vegetarian dishes. It is neatly divided into the Indian Selection, Desi Khana Angrezi Look, Regional Special, Desserts, Appetizers, Sandwiches, Soup and the Main Course. In short, it caters to everyone's tastes. One can order anything from idli vada to prawns and barbequed chicken.

But to have the most fun, one must experiment with the menu. A good example of that would be something like this. A beetroot juice with grape, mint, ginger and a lemon carrot soup as starter-cum-appetiser. A cottage-cheese khichdi for the main course, and a black and white mousse eggless cake for dessert. The tastes are tailored to suit both the Indian as well as the western palate.

"It took a lot of trial and error and mix 'n' match to get the recipes right," laughs Nimish and no prizes for guessing where the culinary disasters went. He recommends the Jamaican aubergine fan and the tandoori aloo Italywale as must have.

A meal for two would set one back by approximately Rs. 1,500. That's a real big hole. The restaurant also offers a Sunday family buffet brunch.

ANAND SANKAR

Printer friendly page  
Send this article to Friends by E-Mail

Metro Plus    Bangalore    Chennai    Hyderabad   

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Entertainment | Young World | Property Plus | Quest | Folio |


The Hindu Group: Home | About Us | Copyright | Archives | Contacts | Subscription
Group Sites: The Hindu | Business Line | The Sportstar | Frontline | The Hindu eBooks | The Hindu Images | Home |

Comments to : thehindu@vsnl.com   Copyright © 2004, The Hindu
Republication or redissemination of the contents of this screen are expressly prohibited without the written consent of The Hindu