Food for Seoul – The Korean Food Festival at The Square

The Square at Novotel plays host to Chef Hee-Jin Park and Chef Jong-Man Kim, from Seoul who are bringing some of the traditional flavours of Korea to Bangalore. I was invited last week to try out the fare at The Square. The Korean section occupied a significant portion of the buffet at the restaurant. With numerous varieties of Kimchi (Where would any Korean food festival be without its Kimchi) and some delectable juices made from pumpkin and cranberry respectively, the evening looked promising.

Bibimbap
We kicked off the evening with the Beef in Soya Sauce with Noodles. Like a great opening partnership in cricket, this combination was luscious. The beef was cooked perfectly with just the right amount of gaminess and the combination of spice and soya flavours was perfect. This dish set the bar high for the rest of the evening.

Beef in Soya Sauce with Noodles
While we waited for the rest of the dishes, we were served various meats including calamari, chicken, prawns and fish from the barbeque. While I was honestly hoping for the real deal when it came to the barbeque, where the meats are roasted in a gas or charcoal grill, we had to make do with the regular barbeque. I’ll have to admit that the barbequed meats did not excite me as the marinade hadn’t gone through fully and there were a lot of over-cooked spots on the meat. While the prawns made it past the line in terms of flavour and texture, the rest went largely untouched post the first helping. I was told that there were certain technical problems with the grill which was causing the unevenness. That being said, I was served a rather mouth-watering fish towards the end of the meal. The fish flaked beautifully and had a perfect blend of flavours from the grill and that of the seafood. It flaked perfectly and offered redemption.



The rest of the meal was much more appetizing and flavourful. The simplicity and subtleness of the Fried Rice made this a dish that could be had all by itself and still perfectly complemented all the other sauce-based dishes that followed. It went especially well with the Stir Fried Seafood that was cooked with very familiar Asian flavours. A big tick-mark from the evening was the very comforting and familiar flavours of the Fried Chicken in Spicy Sauce. Very reminiscent of the popular American-Chinese dish - General Tso's chicken, the chicken had a perfect mix of sweet and spicy and made me go back for seconds (and thirds).

Stir Fried Seafood

Fried Chicken in a Spicy Sauce
No Korean meal is complete without Bibimbap. I shared a bowl of the Beef Bibimbap, which was the perfect crescendo to end the meal with. The yolk from the egg blended perfectly with all the vegetables, the meat, the chilli pepper paste and the rice to hit the ball out of the park for this festival.

Bibimbaap
While I was hoping for more Korean(ish) desserts, I grabbed a few little bites from the large dessert section. We were also served a Salted Caramel and a Praline Ice Cream; a thumbs up for the former. Priced at INR 1250 (plus taxes), the food festival is on till the 26th of the month and is offered as a part of both the lunch and dinner buffet. Despite the disappointment with the barbeque, the flavours of the Beef in Soya Sauce with Noodles, the Fried Chicken in Spicy Sauce and the Bibimbap make this a must try festival. I rate the festival 3.5/5.

Chef Park and Chef Kim

PS - Check out Monica with fellow food enthusiast Natasha and I, rocking some aprons Gangnam Style.


The Dragon Boat Festival at Yauatcha

A little over a week ago, I was invited to Yauatcha at 1 MG mall in Bangalore (Nope, not the Michelin-starred one in London) to sample and review the fare from their on-going Dragon Boat Festival. The menu is built around Zongzi and is offered with a variety of fillings. For the uninitiated, Zongzi is more popularly known as the sticky rice dumpling - sticky rice stuffed with various fillings and wrapped in a leaf , it is then either steamed or boiled.


While I waited for the first dish to be served, I tried out the Citrus Spritz, a cocktail, on the menu. Combining the flavours of vodka, dry vermouth, lime and Chandon Brut, the cocktail wasn't particularly great. I've never been a big fan of spritzer(ish) cocktails in general; this one didn’t help change my mind. The cocktail was quite bitter, lacked the freshness that one would normally associate with a spritzer and wasn't good when paired with the food that was served.


I started off with the Lamb and Pine Nuts Dumpling, tender lamb with a sweet soya flavour was the plus point of this dish. The pine nuts were soft and offered nothing in terms of flavour or texture. The Pork Belly with Shiitake mushrooms had strong flavours of both ingredients, I do wish the pieces of the pork were larger in size, and would have pushed this dish to the top of my favourites. My favourite for the evening was the Chicken Dumpling that came with Cashew Nuts. While it may the familiarity of the flavours of chicken and cashew when it comes to an Asian meal, this particular dumpling stood out of the pack. I did go back for seconds on this one.



The Chicken and Prawn dumpling was a bit disappointing with the flavour and aroma of the prawn completely taking over the entire dumpling. I personally found this a tad too dry and had to dip it in some chilli sauce to make it a little more palpable. While the prawns themselves were nice and crunchy, the chicken didn’t add any value to the dish. The vegetarian section was a tad disappointing. I had heard great things about the edamame and vegetarian duck dumpling, but found the taste a bit too sweet and the texture quite soapy. The asparagus one wasn't something to write home about.  


Post copious amounts of sticky rice, I was looking forward to some relief in terms of dessert, and that came in the form of the Wine-soaked water chestnut and mango cake with Sauvignon Sorbet. Great presentation on the dish with the sorbet standing out in terms of flavour. The mango cake with the crunchy chocolate base was blissful. While it wasn't something that pushed the boundaries in terms of flavour or innovation, the dessert was comforting and hit all the right places. It is without a doubt, the hero of the festival.




The festival is on till the end of June, and is offered along with the regular menu at Yauatcha. My recommendations would be the Chicken and Cashew Nut Dumpling, followed by the dessert. I give the festival a 2.5/5.

A new menu at Mamagoto

bout three weeks ago, I was invited to sample some of the new menu at Mamagoto. Until then, all my visits to the place have me order only one thing off their menu, the pork belly. It took a lot in me to get stay away. The evening started off with a new cocktail called the Rum Diaries. Bringing together my favourite, Old Monk Rum, with drilled pineapples, orange juice, time and pomegranate essence, this cocktail hit all the right spots. Loaded with the adequate amount of ice, this summer drink was ideal for the heat that was picking up in the city. I may have drunk my first few sips a little too fast, the ice and the rum hit me sooner than I expected. Served with some grilled orange on the side to add some texture to the drink, this is a cocktail I recommend to the Old Monk enthusiasts.

Rum Diaries


I started off the meal with a helping of Mama’s dumplings, an assortment of veg, chicken and shrimp dumplings. The vegetarian dumpling consisted of mixed mushrooms with a fairly strong vinegar dressing. While mushrooms could be a topic of debate as being classified under ‘vegetarian’, I enjoyed the dumplings. The chicken dumpling was a bit of a let-down as the flavours of the minced chicken with the chilli oil sauce didn’t quite work for my taste buds. But topping the dumplings in terms of flavour were the shrimp dumplings. Filled with Nori (seaweed) and shrimp, the dumplings hit the right balance of spice and still retained the seafood taste of the shrimp. Fortunately, the shrimp wasn’t minced too fine and had me crunching away. I shamelessly asked for a second helping of the shrimp dumplings.

Veg Dumpling

Shrimp Dumpling
I tried another appetizer, the Indo Coco Rice. The dish is a traditional sticky rice roll with chicken (vegetarian option available too) steamed with coconut milk in a banana leaf. The coconut milk flavours and aroma had to struggle to compete with the overwhelming taste of the banana leaf, which left me wanting that sweet taste which would have made the dish match the expectations I had in my head looking at the ingredients. The dish however was accompanied with a spicy sauce, the name of which I forget, that took the flavour in an entirely different direction. Natural aromatic flavours of the banana leaf with the spicy flavours of the sauce made the dish a whole lot better than when I had it without the sauce.

Indo Coco Rice
The main course was a Mama Katsu – Don. This dish was a mix of sake, soya, smoky onion sauce poured over a sticky rice and served with a topping of panko crusted fried chicken. ( Aubergine or Tofu for the vegetarians). What I did enjoy was the fried chicken on top which offered a lovely crunch as one bit through, and then soft chicken on the inside. As far as the rice goes, the smoky onion sauce was the dominating flavour that came through, it reminded me of a barbeque. While the flavours were large sweet, the quantity made the dish get a bit monotonous after a while. Probably the inclusion of a spicy element would have offered some vibrancy to the rice. I did ask for an extra helping of the hot sauce from the previous appetizer and that helped finish the dish.

Mama Katsu - Don
Dessert was Mamagoto’s classic Banoffee Pie. Anyone who has eaten this dish here knows the absolute sinful goodness the dessert offers. If you’ve not, do head over just to try this one out. And no whining about calories and all that. The dessert doesn’t need that kind of negativity in the world.

Banoffee Pie

Banoffee Pie
I closed dinner with another cocktail, the Frozen Sangria. Putting a twist on the classic gola from Mumbai, the cocktail had a large block of crushed ice dipped in a gigantic red wine sangria mason jar(ish). Talk about bringing fond memories from holidays to Mumbai with a classic sangria, the cocktail left me with quite the buzz and quite the head-freeze. I did keep going back for more. 

Frozen Sangria
From the evening’s dinner, the cocktails ranked number one on my list; the dessert was too good to waste its time being compared with others, so let’s leave that out. The shrimp prawns would be the other memorable bit for me. Do check out some of the other dishes on the menu. I couldn’t as it was a one man show that evening with no back up.

Food Mood: Tim Tai

I was invited to be a part of a food bloggers meet at Tim Tai to try out their new menu. I’ve visited the restaurant three times in the last year and have always gone away happy. Hence, I was eager to see what the folks had put together to tantalize our taste buds. The evening started with an assortment of dimsums. These included Spicy Soya and Basil, Vegetable Cristil, Chicken and Shrimp. I ensured that I did not have more than one of each despite their freshness lest I get full and miss out on the main course.

Veg Cristil Dimsums

Chicken Dimsum
For the starters, we began with a helping of Banana Leaf Wrapped Fish. This was one fine dish as the natural taste of the leaf blended very well with the spices which were very Thai in nature with the chilli and peanut taste coming through. The meat itself was cooked perfectly. A definite must have for someone who likes the Thai-styled fish.  There was also a Fish in Chilli Pepper which was average in preparation compared to the Banana Leaf Wrapped Fish. We were also offered Stuffed Chicken Wings with Glass Noodles which were a very unique preparation. The dish retained none of the usual traits of chicken wings; the messy spicy sauces that go all over your hand and make you behave uncivilized in public. This was a very different-tasting more civilized dish. I’m on the fence on this one because while the taste was nice and spicy, the lack of messiness didn’t give me the satisfaction of wings. Among the vegetarian dishes, I enjoyed the Crispy Baby Corn with the Roasted Chilli Paste. While the baby corn was nothing new, the chilli paste was really nice and spicy. 

Banana Leaf Wrapped Fish

Stuffed Chicken Wings

Roasted Baby Corn
For the main course, we had a variety of dishes. The first one was the Mushroom and Spinach in Soya Chilli. This dish was definitely a highlight of the meal. The sauce was excellent with the right amount of spice and was just a tad stronger than the taste of the mushrooms and spinach. This is one of my recommendations for any of the vegetarians going here. We were also served the Malaysian Family Style Chicken which had one of the usual pan Asian tastes that one gets. The same goes for the Sri Lankan Fish Curry. While the tastes were not bad, I was expecting a lot more from these dishes and was disappointed. 

Mushroom and Spinach in Soya Chilli Sauce

Malaysian Family Style Chicken

All that went away with the Vietnamese Spicy Prawns with Lemongrass. Besides being a delight to look at, this dish was superb. The lemongrass and spice blended perfectly and infused with the prawn to give it a very fresh taste. The spice levels were set just right to tickle your taste buds but not so high as to force you to drink a lot of water. The prawns were fresh and crunchy. Overall, from the main course, this dish was my favourite. My recommendation for sea food lovers.  I also had a helping of the veg Jungle Red Curry with rice. This was a no-frills classic thai red curry and rice combination that performed exactly as it was supposed to.

Vietnamese Spicy Prawns with Lemongrass

Jungle Red Curry
We tried a variety of noodles and rice including the Ginger Capsicum Fried Rice, the Garlic and Broccoli Fried rice and the Hakka Noodles. The noodles were quite dry for my taste and were not as rich in taste as I was expecting them to be. This required copious amount of gravy to have them. Feedback was promptly given to the chef, so I’m expecting a lot more the next time. Among these, the Tim Tai Special Chilli Coriander Noodles stood out for having the most flavour and the ability for us to have the same without resorting to the addition of a sauce.


In the final leg, the desserts, we tried the Water Chestnut Rubies with Coconut Milk. I didn’t have this because I’m not too fond of Water Chestnuts. I did however really enjoy the various flavours of ice creams including chilli chocolate, lemongrass, green tea and more. My favourite dessert, something which I had tried during their Christmas special lunch was Apple Fritters with Blue Berry Compot and Ice Cream. I loved this dessert the first time and was happy to fall in love all over again.

Apple Fritters with Blueberry Compot and Ice Cream

Ice Creams

Summing the evening,  some of the newer side dishes blew my mind. Especially the Vietnamese Spicy Prawns with Lemongrass and the Mushroom and Spinach in Soya Chilli. The Banana Leaf Wrapped Fish was very memorable too. Just as was the Apple Fritter dessert. I wasn’t too pleased with the rice and noodles and was expecting a lot more flavour. Otherwise a really enjoyable evening and I’m looking forward to going back in a few months’ time.

Food mood: Hunan, B’lore

I was invited to a blogger’s meet last week at the Hunan restaurant in Koramangala. We were greeted by the delightful Jagdish Menda, the CEO of Hunan. While we waited for the other bloggers to arrive, Jagdish explained some of the history behind the restaurant, the challenges faced by the restaurant industry in general and his ambitions for the restaurant. If all goes well, one can expect great things from the restaurant.

Hunan, Koramangala
The evening feast began with some white wine. The first appetizer was the Dynasty Prawn. This dish is a blend of so many flavours ranging from citrus to honey to spice. Each flavour hits different spots on your tongue and throat as it goes down. The prawn itself was fresh and crunchy. Do try this out when you go to Hunan. We were also served a Crab and Asparagus soup. Compared to the prawn I had just had, the soup was alright. Nothing extraordinary to write about considering it was a single flavour that was a bit of a disappointment after the superb taste of the Dynasty Prawn. We were also served some dumplings. I tried only one because I tend to get carried away easily and then have no room for other dishes. The Chicken Pouch dumplings were really cute and tasted very nice as well. So far, the prawns were the best.

Dynasty Prawn

Crab and Asparagus Soup

Chicken Pouch Dumplings
I had tried the Musho Duck Roll (excuse me if I got the name incorrect) the last time I was here, so it was nice to have it again. The duck was cooked perfectly and the rolls were on the sweeter side thanks to the sauces that went in. Folks who enjoy duck should give this a try. We moved on to the Pan-fried Hunan Grilled Chicken. The taste of this dish was fairly unique. Eaten like a paan, the chicken is wrapped in the leaf along with a small portion of the rice and the sauce that comes along with the dish. The dish had an overwhelming vegetarian taste thanks to the wrap and the sauce that muted the taste of the chicken. Similar to this dish, was the Lettuce-wrapped Chicken. This is a very ‘Thai’ dish where one puts together a bunch of ingredients including ginger, lime, peanuts and sauces to the chicken wrapped in a lettuce leaf. 

Musho Duck Roll

Pan-fried Hunan Grilled Chicken

Lettuce-wrapped Chicken
On to the main course. (Yes, we were still on the appetizers). The next dish that came up is a definite must-have for all pork lovers. We were served a plate of spare ribs. These ribs were the best ever I’ve had. The meat was so soft that I was able to take it off the bone using just the standard knife and did not have to wrestle the same with a steak knife. The texture was fabulous and the sauce had evenly spread through the meat. This dish scored a perfect 10 on 10 in my books. Do NOT miss out on this if spare ribs are your thing.

Pork Spare Ribs
We also tasted a well-cooked Snapper with Shredded Ginger. Not for the squeamish, this well-sized fish is rather intimidating to look at. Besides the mild taste of ginger, the only other flavour that came through was that of the meat. A very sober dish indeed. The meat on the Lamb Sizzler was also very soft and easy to manage. The taste of the meat however did get a little lost in the sauces but that did not bother me too much considering the dominant sweet barbecue flavour.

Snapper with Shredded Ginger

Lamb sizzler
Accompanying all of the above was a well made Green Thai Curry with rice, vegetable noodles, Tofu in Bak Choy and plate of Spicy Prawns. One thing that did stand out was the Chicken Fried Rice cooked in Bamboo. The taste was refreshingly organic and reminded me of something similar cooked in a lot of the Indian villages. I’d definitely recommend that one tries this.

Veg Thai Green Curry

Tofu with Bok Choy

Chicken Bamboo Fried Rice

Spicy Prawns
While my mind was sufficiently blown apart by the amazing spare ribs, what happened at dessert was unexpected. Besides a serving of ice cream, a Chocolate Lave Cake and a Sizzling Brownie, we were served THE BEST EVER Red Velvet Cake that I have ever laid my hands on. The texture was just perfect. The cake wasn’t soggy at all and the knife simply fell through the cake. There was a synchronous sigh of content from every blogger at the table as we took our first bite. I am willing to go to war for this cake. If you’ve ever seen the Friend’s episode where Chandler and Rachel fight over a cheesecake, this particular Red Velvet Cake could induce that kind of madness. 

Red Velvet Cake

Ice Cream

Sizzling Brownie
I don’t remember seeing this on the menu when I had gone previously, but do not miss out on enquiring when this would be served and ensure you order a piece the moment you get to the restaurant. I did try some of the vegetarian dishes which were quite nice, but have focussed on the non-veg stuff that I loved the most. Hunan is definitely one of the favourites for Chinese cuisine among restaurant goers. Their awards are a testimony to the same. It was a great evening of great food. The three things I would recommend to everyone who goes there are the Dynasty Prawn, the Pork Spare Ribs and the Red Velvet Cake. I am looking forward to going back soon just to have an entire slice all to myself.

Food Mood: Tim Tai

I was completely excited to meet fellow food evangelists to try out the fare at Tim Tai, the relatively new pan-Asian cuisine joint in Koramangala. The place has been open for a few months now and every time I would drive past it, I always thought how bright the entire place was. And that’s the very first thing that hits you when you enter the restaurant. Besides the large tree in the middle of the room, which doubles up as a very neat dining area, a lot of trouble has gone into ensuring the colours immediately lift your mood. It’s a stark difference from most restaurants I have been to recently that have fairly muted lighting. While the open kitchen makes the place a tad noisy, you soon get used to it. 

Bright Interiors
Men at work
We ordered a variety of mock tails including raspberry ice teas, cinnamon and orange mixes and more. We began the meal with a Chicken Tom Kha soup. This mildly spicy soup with lemon grass, galangal and lime leaves really hit the spot. I have been recovering from a cold and blocked nose, but the aroma of the soup took care of that almost immediately. I shamelessly took a second helping of the soup. I don’t know what it is about my love-affair with soups at almost all the places I visit. This is a definite must have on my list the next time I go there.

Chicken Tom Kha Soup


The meal continued with a tangy Raw Mango Salad which had the quintessential Thai taste. The onions with the peanuts and the raw mango were a superb combination that left a nice taste in the mouth. With all my senses being cleared up thanks to the soup, the salad was even tastier, a definite must-have from their list of signature dishes. We also had the Green Tomato Salad which came with grilled prawns with a hint of lime and chilli. My aversion to tomatoes did not help me enjoy the salad. This was despite having grilled prawns which were done quite well. 

Raw Mango Salad

Green Tomato Salad with Grilled Prawns
Next up was a variety of Dim sums and Momos including chicken, prawn, corn and spinach and more. Each of these very nice and fresh and we all had to make a conscious effort not to binge on them lest we not have space for the main course. We closed the appetizers with Prawn Skewers which were quite alright, but pale in comparison compared to the Dim sums and Momos. 




Prawn Skewers
For the main course, we had the Thai Chilli Basil noodles which had a lovely soya taste and aroma to it. This was accompanied by Fried Rice. The main side dish was the Lamb with Black Bean Sauce and Bamboo Shoots. This was a nice mildly spicy dish that really complimented both the rice and the noodles. The lamb was cut into fine slices and was cooked long enough to allow the gravy to enter the meat, evening out the taste.



Lamb in Black Bean Sauce
If your mouth isn’t watering already, here’s the most memorable part of the meal – the desserts. (Yes, plural) I started off with the Coconut Panna Cotta with Berry Compote. While the Panna Cotta was perfect, I did not enjoy the stark contrasting dominating taste of the berries. It didn’t do justice to the Panna Cotta. Now to the ice creams. We were offered a variety of Ice creams which included exotic flavours such as Orange Lemongrass, Chocolate Chilli and Kaffir Lime. All three were simply brilliant and soon made me forget what the berries had done to the Panna Cotta. Some of the other folks tried a very fancy looking dessert of water chestnuts with coconut milk, but I stuck to my ice creams. We also got a helping of Green Tea Fried Ice Cream with White Chocolate Sauce which was very unique.  The good part is that Tim Tai makes the ice cream in-house, so you probably won’t find a similar taste elsewhere. The elaborate meal ended with tiny chocolate paans.

Coconut Panna Cotta with Berry Compote

Kaffir Lime Ice Cream

Orange Lemongrass Ice Cream

Green Tea Fried Ice Cream with White Chocolate
I must say we all ate a lot that evening. But it was so worth it. Tim Tai is definitely one of the places I would recommend for someone looking out for a nice evening of good food at a place with a very cheerful ambiance. The staff was fairly courteous to us, food was served hot and the portions were quite filling. Located near the Sukh Sagar in Koramangala, Tim Tai is the new destination for good pan-Asian cuisine. A meal for two should cost around Rs.1000 – Rs.1200, provided you didn’t eat the way we did. I recommend booking a table in advance as the place was packed even on a Tuesday evening despite the rain. 

I’ve not even covered the vegetarian section but even that looked equally impressive. Do not miss having the Tom Yum soup and the Raw Mango Salad.

Food Mood: The Tao Terraces, 1 MG Mall

Earlier this week, we expanded our list of restaurants conquered, by adding The Tao Terraces in the 1 MG mall to our list. We arrived at around 2 in the afternoon and quickly ordered three appetizers. The first was the Ginger chicken which was really good and had the nice distinct taste of ginger coming out. The second appetizer was vegetarian and was a plate of Warm mixed vegetable Maki rolls cooked with seven spice peppers. This dish was truly unique in taste and was one of my favourites despite having ordered a spread dominated by non veg. The warm rolls were wrapped in a layer of rice, giving it a very sushi-like finish and they tasted really good. The vegetables inside were nice and crispy.

Warm vegetable Maki Rolls

Ginger Chicken
The clear winner (by miles) among the appetizers was the Grilled fish with lemon grass, sun dried tomato in basil sweet chilly. This is definitely something I recommend to anyone who comes here. The fish was cooked to perfection. The accompanying lemon grass and basil sweet chilly gave it a nice tangy-sweet taste that made everyone at the table go ‘wow’ with their mouths full. The plate was quickly polished clean with everyone going for seconds within a few minutes

Grilled Fish with lemon grass, sun dried tomato in basil sweet chilly
For the main course, we ordered a simple chicken fried rice to help us relish the gravies we would order. The rice was well cooked and served the purpose. We also ordered a plate of vegetarian Pad Thai Noodles. These were flat noodles with vegetables and garnished with peanuts giving the dish a traditional Thai cuisine taste. I really enjoyed this dish as it would have tasted great even by itself.

Vegetarian Pad Thai Noodles
As far as the accompanying dishes go, for the vegetarians we ordered a plate of Broccoli, baby corn, asparagus and water chestnut in a yellow bean sauce. This dish was nice and crunchy with all the vegetables and had a Thai yellow curry type taste to it. It went very well with the fried rice.

Broccoli, baby corn, asparagus, water chestnut in a yellow bean sauce
For the non vegetarians, we ordered a plate of sliced chicken with bamboo shoot and black mushroom. I really relished the taste of this dish because I really enjoy the pepper-ish taste to it. The chicken was tender and had soaked in the right amount of sauce on the outside while maintaining the rawness of chicken on the inside. The bamboo shoots gave a nice flavour to the dish. Overall, I really enjoyed how the gravies really complimented the rice and noodles.

Chicken with bamboo shoot and black mushroom
Ideally, we would have gone to dessert but here’s where the lunch got a little sour for me. The time was 3:20 in the afternoon and without inquiring whether we wanted any dessert, the waiter came and silently placed the bill on our table. I had to call him back to tell him that we would like to order dessert as well. We had seen the menu earlier and had planned out what each person would order to ensure we cover the entire spread between the five of us.

The waiter went into the kitchen and came back to tell us that only ice cream was available. One does not expect this sort of service from a restaurant of this nature. To me and others present, it came across as though they wanted to get rid of us as it was late into the afternoon and could not be bothered with dessert. If the kitchen were closing, I would have expected to be informed and asked before-hand what dessert we would like so that they could keep it ready. This is the expectation even if I went to the idly-wada eatery at the end of my street. Needless to say, we left in search of satisfying our dessert cravings elsewhere.

While the Tao Terraces served very good food, my lasting impression would be with regard to what happened during dessert. I did not enjoy the bill being put on my table when I did not ask for it, and I did not enjoy being told that only Ice Cream was available. The official timings of the restaurant are from 12 noon to 11 PM, so I don’t understand why we were being made to feel like we had to leave. As far as service goes, it’s almost like watching a striker take the ball all the way from the mid-field going past defenders in the most beautiful fashion, only to come in front of the goal and shoot the ball high. (Yes, football fever is here).

Excluding that extremely annoying bit of service in the end, I really enjoyed the food at Tao Terraces. The ambiance and music were nice and laid back. The Grilled fish with lemon grass, sun dried tomato in basil sweet chilly was undoubtedly the highlight of the meal. The Tao Terraces is an expensive joint and a meal for two would cost approximately Rs.2000. But I do recommend trying it at least once for a special occasion like an anniversary or a birthday.

PS: Ask them if dessert would be served, just in case.