Transport a Thai Chef from the bustle of Bangkok to the stillness of Zen, the pan-Asian restaurant at The Park, Kolkata and voila, you have a chef whose shocked mind perhaps starts concocting traditional Thai with a hint of the modern. Perhaps, in this, is the genesis of Chef Nut Kunlert’s Modern Thai festival at Monsoon, The Park, Bangalore.
So you have interesting appetizers like a Grilled Caramel Chilli Glazed Chicken Skewer with Tangy Cucumber Salad; Crispy Bean Curd with Tangy Raw Papaya Salad that provides for an interesting medley of flavour and texture; and a Thai style Samosa with Sweet Chilli and Basil Dip.
The Modern Thai festival runs through 2nd August 09, and if you visit, don’t leave without trying the Herb Marinated Lamb Chops with Chilli Sauce, Sweet Pumpkin and Peanut Curry and the Kolkata influenced Beer Batter fried Bekti. Our unusual desert pick is the Fried Gingered Chocolate Truffle with Coconut Ice-cream.
Hands down the best Khaow Suey I’ve eaten this side of the Irrawaddy. Picture delicate egg noodles sloshed over with generous ladles of flavourful beef curry, and garnish of spring onions, golden-fried garlic, grated hard-boiled egg, chilli flakes, dried shrimp, coriander, crispy noodles and for the final flourish, a twist of lime. If ever there was such a thing as khao suey heaven, Yvonne Pinto has the key.
But of course, you’d have to get past her petulant husband Stanley Pinto first! For those with weak hearts and the desire to live a bit longer, I am told Gina Braganza of Opus (2344 2580) makes a mean khao suey herself.
Prawn Risotto at 12thMain, Mercure Homestead
Old patrons of Mynt may remember Gaurav Shiva, the ever-smiling sous chef who left Bangalore to chill out on the beach at Alibaug, Maharashtra in between managing the kitchens as Executive Chef of the Radisson Spa Resort. Well, he is back, this time at the Mercure Homestead, a nifty stylish apartment hotel in the leafy by lanes of Koramangala’s 3rd block.
When here (at 12th Main, the hotel’s all-day-dining restaurant), request for Gaurav to make you the Prawn Risotto. A moist, soft creamy mass of Arborio, intense in flavour and speckled quite liberally with juicy bits of prawn, it’s guaranteed to make you go back for more.
You would literally have to beg Chef Goutham Balasubramanian for this one, for these crepes are just not on the menu. We were fortunate enough to taste this as part of the food-and-wine pairing exercise for the upcoming session of the Food Lovers Club ‘Food and Wine Experience’. Goutham fills up the crêpes with a combination of five types of sautéed mushroom, before serving them up with a cheesy white wine sauce. Beg, grovel, and plead. Do what you have to; these crêpes are worth all that and more.
The Collection – U. B. City, Level II, Concord Block, 24, Vittal Mallya Road, Bangalore 560 001; tel: 4173 8800
Sautéed Roast Chicken in Raisin Brandy Sauce at Sunny’s
As consistent as ever, and cooked to a perfect juicy doneness with just the right-sized dollop of potato dauphinoise and bok choi. I think Arjun Sajnani doesn’t employ chefs, but instead has a retinue of robots in his kitchen who go about assembling every plate with military precision!
Welcome to the official blog of Food Lovers, Bangalore
Food Lovers, Bangalore is the country’s first urban-centric publication dedicated to a celebration of food in its many myriad forms. Restaurant reviews, recipes, in-season specials, markets, foodie profiles, chef stories, gourmet travel, food and wine, cocktails and spirits – expect to find all this and more in each issue of Food Lovers...