Restaurant Week India (RWI) is on from **23rd September to 2nd October, 2013Website: www.restaurantweekindia.com
Facebook: http://www.facebook.com/RestaurantWeekIndiaAre you one of those Bangaloreans who forever crib about how far Whitefield is from the rest of civiliza
Restaurant Week India (RWI) is on from **23rd September to 2nd October, 2013
Are you one of those Bangaloreans who forever crib about how far Whitefield is from the rest of civilization? Well, I have one reason for you to stop cribbing and make that trip already!
Like That Only and their amazing RWI menu -you get to experience the quirky yet warm ambience, the genius of Chef Manu Chandra at RWI prices – you can’t miss this!
The RWI Menu
Our meal started with some minced vegetable dimsums with accompanying sauces. I loved the fact that the filling was full of flavour and the dimsum cover light and translucent, and just enough to hold the filling together instead of a big doughy mouthful that masks the flavour of any filling.
From the ‘Appetizers’ I’d highly recommend the Tempura Brie with pickled grapes, orange, almonds and plum sauce. It is a unique dish where a chunk of Brie cheese is lightly coated and fried making a crisp outside and a melting inside – I loved the play of textures and delicate flavours here.
The husband had the Chilli, soy and grape glazed Pork Ribs with raw papaya salad. You’ll find his comments on the meal here
The chef also sent across some vegetarian sushi- asparagus tempura and cream cheese stuffed rolls, the crispy bite of the asparagus and the slight tartness from the cream cheese made the rolls a treat- topped with pickled ginger and dipped in the sauce, these were an absolute treat.
From the main course, if you are a vegetarian, I’d totally recommend the pan seared tofu with black bean sauce and rice cake. The portions of tofu steaks are quite generous and the tofu was silky soft and well flavoured with the black bean sauce.
I didn’t care for the rice cake too much though, but just the two pieces of tofu and the sautéed vegetables made it a satisfying main course.
We got a tasting portion of the Murtabak with seasonal vegetables, curry sauce and pickles, but compared to the Asian stuff on the menu, I found this a little heavy, oily and low on flavour, which is why for vegetarians, the pan seared tofu is a better choice.
The fish loving partner had the Pan seared sea bass with seasonal vegetables, mashed potato and a lemongrass broth and he was in foodie-heaven with the perfectly cooked fish and the intense flavours of the broth.
From the three desserts on the RWI menu, we tried two. The Kaffir Lime Creme brûlée with cinnamon crumble and lime gel made me tick all the boxes – creativity, flavours, texture and lightness – highly recommended.
The other dessert was the Apple Streusel Cheesecake tart with Creme Anglaise – the name itself suggests that it is a richer dessert, regular flavours and heavier. It was decadent alright, but I loved the creme brûlée much more.
If you live in and around Whitefield, do not miss this beautiful culinary experience. If you live elsewhere in Bangalore, this is your best excuse to drive down to Whitefield.
Citibank Restaurant Week India is amongst the most popular pan-India culinary events and gives discerning food enthusiasts the opportunity to dine at some of India’s finest restaurants at a fraction of a la carte rates.
Citibank cardholders will have the exclusive privilege of making reservations starting September 16, 2013, through the Restaurant Week India website (www.restaurantweekindia.com), while general reservations will commence online from September 18, 2013.
At participating restaurants, customers will be offered a three-course prix fixe menu (with an option of vegetarian or non-vegetarian) in Mumbai and Delhi at INR 1,000 for lunch and INR 1,200 for dinner, and in Bangalore at INR 750 for lunch or dinner.
The price, per individual, is exclusive of state and central taxes, service charges as well as dishes ordered outside of the special Citibank Restaurant Week menu
(c) Nandita Iyer 2006-2015