Grasshopper | Restaurant Review | Bannerghatta Road | Bangalore 

Magic becomes art, when it has nothing to hide” – Ben Okri 

The silent creak of wispy trees, the crunch of pebbles shivering under my feet and the mellow shine of that ivory moon, had attuned my heart to the magnificent spread that was, yet to unfold. 

While, I perambulated the place with a keen eye, it was no surprise that i was falling in love with it. The 15 second walk from the car parking to the table, was so beautiful, with the trees passing by my peripheral vision, that it almost felt like the world existed only at the ingress of this place. 

About Grasshopper :

Grasshopper is a legacy in itself, where the memories and family cook offs of the previous generation have metamorphosed into the boutique restaurant of today. What started as a family that opened doors to friends, gradually snowballed into an exclusive “Reservations Only” restaurant. Even to this day, they take guests only on prior reservation and do not offer walk-ins. Their menu is specially curated on your choice of fare. You are required to notify the owner “Mrs. Sonali ” your food preferences, a day or two before, the big day. There is no “a la carte” & you are given an element of surprise with your meal. 

Decor & Ambiance : This is an impressive experience to soak yourself in. It’s an alfresco dining concept, with starry or sunny skies (depending on the time of your visit), green trees and yellow flamed candles as your decor. They are letting Mother Nature, impress you and trust me, she really is. There are about 5 tables and 2 exclusive dining options with extra care on privacy. The ambiance is breezy, casual yet romantic and hushed. You will not find anything of opulence, yet you sit in the lap of luxury, because of the vibes that, this place emanates. 

Hospitality : Grasshopper is synonymous with indulging you in care. The maitre d’ is in touch with you, throughout your meal. His presence is subdued, appearing almost magically when you need him, without calling out for him. He keeps a check on your table and let’s the meal transition from one course to another. This was a perfect definition of how “service a la russe”, is supposed to be. 

The Grub Story : The fare is an elaborate continuum of a 7 course meal. The cuisine style is European and there’s heavy emphasis on simple, organically sourced and exotic (in terms of Indian market availability) ingredients. 

My carte du jour was : 

  • Ginger Mint Cooler : A chilled glass of the Ginger Lime Mint Cooler, proved to be a splendid boon.

  • Cucumber gel with herbed cream cheese and gherkins : This amuse-gueule, was art on plate. The base note was a smooth salty one, with the freshness of the modernist cucumber gel that complemented the herbed cream cheese & lip puckering gherkin squares. Full marks for implementing the gelling technique. 

  • Asparagus with Crisp Sage and Parmesan : A perfect set of (maybe) buttered asparagus which just gave into the pressure of the knife and cut ever so easily, without any resistance. The crispy sage leaves were a deep hued green and crisp to the “T”. A lemony flavour was prevalent all across the dish and the nuttiness from the Parmesan, made me realise how simple flavours can be unrivalled. 

  • Smoked Aubergine Crostini : Give me a Crostini any day and I will gladly gulp it down. This was one of the best topped crostini, I’ve had in a long time. A crispy soft crostini with smoked aubergine, caramelised onions and walnut pesto. Though, it looked lacklustre, the flavour explosion made you addict yourself to it. The warmth of flavours from the aubergine, a distinctive sweetness of onions and the walnut pesto, were nothing but foodgasmic. 

  • Orange Salad : A subtle medley of orange segments with black olives, walnuts and oregano. The Salad was the palate cleanser, which was much needed before our mains. Refreshing! 

  • Vegetable Terrine : It was Picasso on my plate, the colour palette, reminded me of “The Weeping Woman”. Google it, to know what I mean. This vegetable terrine, consisted of leeks, potatoes, roasted peppers with creamed spinach. The colour play satiated my eyes and the  flavour play, satiated my soul. The little square, looked ever so spartan, but was I, in a state of disbelief at the soirée happening in my mouth. The butteriness of potatoes coupled with the earthy tones of that spinach & the sweet hints from the roasted peppers gave a taste so complex, from ingredients so simple. This was the magic “Ben Okri”, spoke about. 

  • Grilled Zucchini and Broccoli with minted pea purée : I’m a pea purée fan, I love them in my Salads, under roasted veggies, on baguettes & almost everywhere, i can sneak them. So, I do know a great “purée de pois” from an average one. This was the great one. The introduction of Mint into the pea purée was a welcomed move. The dish was layered with grilled zucchini & potatoes. Buttered asparagus, took it up by the notch and the vibrant green broccoli in conjunction to the Feta & roasted pine nuts bowled me over. Never did I think, that all these flavours would work so well together.

  • Chocolate ganache with mustard ice cream : And, that is how chocolate ganache, really ought to be. The bittersweet aphrodisiac block was paired with mustard ice cream. Mustard, is a beautiful element to our cuisines. The mustard ice cream, had a subtle piquancy and creamy mildness to it. The result of the pairing? Love ❤️ 

  • Lemongrass ice cream : I’ve filled my appetite with lemongrass ice creams, during my brief stint in Malaysia. I adore them. Love the citrusy infusion. Grasshopper, gave to me, a reason to revoke my love for it. The citrusy fragrance of lemongrass just wafted in, all around your olfactory senses. 

  • Organic honey and cinnamon ice cream : Another favourite & something I enjoyed immensely. With the cinnamon, warming my palate and at the same time calming it, my love for this creme glacée, extends beyond words. 

Here’s a sneak peek of some non vegetarian dishes: 

  • Prawns with Ginger, Sesame & Seaweed 

  • Lamb Rounds in a red wine spiced sauce with herbed veggies : 

Verdict: It isn’t a surprise that, I’m in deep throes of amour with this place. It’s just the perfect setting for your special day. Because, really you don’t need to dilly dally over anything, except giving time to each other. 

The chef, practises the art of “legerdemain” albeit in the kitchen, because he makes every dish look so deceptively simple, when in reality, it’s not. 

A 7 course meal for two costs at around  ₹5000/- + taxes. 

A 5 course meal for two costs around ₹4000/- + taxes. 

And here’s my 5 star 


P.S. : The logo has been sourced from google images, for representation purposes only. 

Rajdhani | Aam Festival | Indiranagar | Bangalore | 

“Why not go out on a limb? That’s where the fruit is” – Mark Twain

Well, I’m asking you quite literally, when “Mango” is the fruit in question. Would you? Allow me the privilege to save you from that precarious situation & pamper  you with Mangoes at the comfort of your chair or if you’re fancy shmancy then, in your Bergere. 

Remember how, each Indian childhood has a page dedicated to Mangoes? It’s either the collective scavenging with friends or the sweet aroma of mangoes wafting when your grandmother or mother peels them or just craving it immensely. Does this ring true? Read on. 

About Khandani Rajdhani :

Rajdhani, is a well seasoned name, in existence from the past 50 years. It is the flagship brand of “Mirah hospitality”. This vegetarian Thali restaurant, tries to break the stereotype of Thali restaurants being boring. With the cuisine concentrating on “Rajasthani & Gujrati”, you will be pleasantly surprised to see 72 rotating menus, to keep you entertained. 

Decor : A very polished feel to the decor having deep tones with contrasting neutral tones to balance the colour theme. The upholstery is comfortable and fair enough. The ambiance is casual as well as unhurried. An elegantly relaxed place to dine in. 

Hospitality : I, just can not employ enough words to tell you, how much they pampered us. With the aarthi being done, the tika being applied & the act of partaking a small piece of ladoo, while entering the “Rajdhani” premises, the guest feels like, there really can be no place better than this. From the usher to the maitre d’, everyone was passionate about their job. Extremely courteous staff.

The Grub Story : I, was quite eagerly anticipating the “Aam festival”. I had to put that little tick next to the food bucket list, after all. 

The Thali was a gorgeous masterpiece. Though, we started off with an empty one😜, by the time it filled up, it looked like a charm. 

We were welcomed by delicious glasses of : 

  • Aam lassi
  • Kairi Panna
  • Aam Thandai 

All of which were extremely smooth & flavourful. My favourite was the Aam lassi, for its subtlety. 

After the drinks, our Thali started getting filled with an array of Farsan or fried snacks. 

  • Shahi Aam Dhokla : A pretty looking dhokla with quad-coloured layer. The flavour of mango was very pronounced and made this an enjoyable munch.

  •  Kairi stuffed bread roll : This was an ingenious dish in which, the raw mango’s sourness was masked well with spices. The result was a bread roll with tiny hints of sour notes. 

  • Chatpata Kacha Kairi Muthiya : Worked on the same sweet-spicy  tones, with an extremely soft texture. 

  • Mango Dryfruit Ghugra : A subtle Ghugra with minimal flavours. 

Now, after the Farsan, we started with the curries & rice. A choice that spoilt us and had me tethering to my seat, even after the event was over. 

  • Arbi Mango Rasawala
  • Aam Pyaz ki Sabji
  • Kaddu kairi ka bharta 
  • Aam ki launji with Khoba Roti 
  • Mango Dal Dhokli 
  • Fajeto 
  • Mango pulao

What made me go gaga, was the “Mango Dal”. Oh my goodness!! What a burst of flavours, playing up in your mouth. Having said that, the flavours complemented each other and didn’t at any moment clash. 

Another star was the “Aam ki Launji with Khoba Roti”, which was a new experience for me. The Aam ki launji, was again a sweet-spicy dish, with the base note being spicy and hints of sweetness due to the added sugar. It had the warmth of carom seeds deep through the dish and went great with the Khoba Roti, which is an impressive flat bread. This Roti, is much thicker than the normal rotis, with a crusty exterior and a soft interior. It’s almost like a hybrid between a roti & a biscuit. Oh so yum!! 

The Mango Pulao was packed with just the most clean flavours and hint of sweet acidity from the mango. Impressive! 

At last, we were given desserts, which weren’t many, but just 2. I was, hoping there would be more, but I wasn’t disappointed.

  • Amrakhand 
  • Aam Jalebi 

Amrakhand, isn’t something that I haven’t tried, no novelty here. Faired fine with my tastebuds. 

But.. the “AAM JALEBI”, made me fall in love again. What a well thought dessert. I would’ve eaten just the jalebi for the meal and walked out happy. The Mango slice was dipped in the Jalebi batter and fried. Then generously dipped in the sugar syrup. A sweet sour harmony of notes, which makes you want for more. Served with mouth watering Rabdi on the side. 


Verdict : Being an individual, who doesn’t really fancy mangoes (yes, i’m the first in that category) I enjoyed the Thali a lot. There were staunch favourites and some average curries as well. Aam festival is Rajdhani’s take on the summery weather, where everyone wants to indulge in the “King Of Fruits”. The Thali retails at Rs.450/- lunch and Rs.499/- Dinner. The Aam festival, goes on till June. 

Rajdhani celebrates the #Aamlicious arrival of Mango, by incorporating mango in all their dishes. It’s a treat, if you’re a mango lover. Something to take you down memory lane, albeit on a different route.

Here’s a 4 star for it. 


Toscano | Restaurant Review | Forum Mall| Koramangala |Bangalore| 

 “Life is a combination of magic and pasta” – Federico Fellini

So, primarily for this reason, I decided to venture out into the depths of my favourite cuisine- Italian. I, had to look no further than “Toscano”. After all, I decided to debunk the magic part of Fellini’s quote and prove that “Life”, is all about pasta.

Etched into the viridian hues of Italian landscape are the real essences of Italy. It’s culture, it’s celebration of food & wine and the rapture of love. 

About Toscano

It’s a trattoria styled restaurant with a bar. Toscano believes in simplicity of dishes, rather than complex flavours that confuse you. With the main aim of proffering authentic “Italian” food to the Indian palate and sensitising it, to the food culture, Toscano was conceptualised by “Jean Michael Jasserand”. 

Decor : Heavily prevalent of a roadside Trattoria, the template of fern green colour as an accessory in creating the over all look succeeds. The restaurant beautifully encases a part of Italy, in it. Neon boards flash across with “Pizzeria” written on them and I’m half expecting an Italian to wow me over now. The ambiance is relaxed and casual elegant. 

Hospitality : Right from the usher to the maitre d’, everyone made sure that we enjoyed our experience. The wait staff are highly experienced and knowledgeable in their affairs. Mr. Suprabhatt and another gentleman whose name I’ve forgotten, were a charm in handling our table. Timing, speed and execution were spot on. 

The Grub Story : Each dish was beautiful rendition to its counterpart in Italy. 

Salads : 

  • Goat Cheese, Rucola and Pear Salad (Rs.345/-): A beautiful pop of colour, with rocket, young spinach, toasted almonds, pear, baby beet and aged Parmesan shavings. The flavours were fresh and the punch of that Goat cheese was immaculate, with some balsamic dressing to bind it all together. The palate was pleased and the appetite satisfied.

  • Toscano’s Caesar Salad (Rs.325/-) : With just the bare necessities of crisp romaine, homemade garlic croutons and aged Parmesan in a herbed oil dressing, this one blew our socks off! 

  • Citric Fruits and Feta Salad (Rs.325/-): Oranges, Grapefruit, Cucumber, Apples and Carrots all tossed in an in house dressing. The acidity of the citric fruits was balanced quite well with a subtle sweet tone from the dressing and the salt factor from the Feta. 

  • Tuna Nicoise (Rs. 365/-) : Looked every bit of fop, with perfectly hard boiled eggs and bits of tuna.

Anti Pasti : 

  • Caprese Classic (Rs.385/-) : Marinated tomatoes, buffalo mozzarella served with melon, rocket leaves, olives and basil pesto. The earthiness of the flavours hits your palate and trust me, you will be more than pleased when the light saltiness of that mozzarella meets the peppery basil pesto. The tomatoes impart a distinctive sweetness as well. 

  • Spinach, potato and spaghetti croquettes (Rs.345/-) : Crumb fried Croquettes served with aioli and finger chips. This was a personal favourite with the crispy exterior meeting it’s match at the mushy interior with that spinach and potato gooeyness. 

  • Olive and Feta Bruschetta (Rs.345/-) :  The bruschetta was a magnificent piece of flavour with the Feta, mixed greens, Balsamic and Basil. They were beautifully crunchy with a soft bite. 

Mains : 

  • Homemade Spinach & Ricotta filled Ravioli (Rs.515/-) : The joy of just sinking your teeth, into something so pleasant is enough. The sauce was a stark white, chive cream one and the Ravioli was done with that distinctive firmness. The filling in the Ravioli made my heart melt. Overall, a great dish. 

  • Homemade Pumpkin & Ricotta filled Ravioli (Rs.515/-) : Another beauty with a nice pomodoro sauce. Had that tang to it and was as delicious as it’s creamy counterpart. 

  • Lasagna Verdue (Rs.515/-) : Oh Lord! The flavour, yes the rich and deep flavour. That pomodoro sauce was just the right kind of acidic with the warmth of those baked veggies and the gooeyness of mozzarella. Not to be missed. 

  • Tiger Prawns (Rs.925/-) : Looked gorgeous, but I wouldn’t be able to tell anything significant.

  • Chicken De Toscano (Rs. 545/-) : What a delight, it was seeing the chicken breast stuffed with ricotta & spinach dripping with its own gravy. Made me wanna abandon the vegetarian in me. 

Desserts : All for Rs.225/-

  • Toscano’s signature Khalua mousse: Served in an almond tuile and creme anglaise 😋

  • Mango Pannacotta : served with mint, Fruits and vanilla ice cream.

  • Affogatto al caffe : A delightful Italian favourite. Your vanilla ice cream topped with Italian coffee and amaretto biscuits.

  • Chocolate Eclair : Heart and soul warming. Looked every bit of love on a platter. My favourite! 

Verdict : What’s not to love, when you are taken on a food trip through the by lanes of Italy, stopping at every trattoria that comes your way. Relishing & diving in love with the cuisine. 

A worthy place to visit & familiarise yourself with the simplicity of Italian cuisine.

4 stars for this beauty!


Farzi Cafe | Restaurant Review|U B City, Lavelle Road |Bangalore|

“It is more fun to talk with someone who doesn’t use long, difficult words but rather short, easy words like “What about lunch?”- Winnie the Pooh, A.A.Milne

And, that is how precisely, the group of us found ourselves around a table full of food. Having been proclaimed by many, to be one of the best restaurants in Bangalore. It wasn’t that hard, to grab the opportunity that came knocking on my door, in form of an invite from this place. 

While the world around me, was tinted with chartreuse green on the trees due to the summer in full bloom, I decided to put my rose coloured glasses on for the event. 

About Farzi Cafe

Being the brainchild of “Zorawar Kalra”, who is aptly regarded as “Prince of Indian Cusine”, Farzi Cafe strives to find a middle ground between gourmet and casual dining. While the food remains familiar to the Indian palate, the techniques and sometimes spices are modern & global. Molecular Gastronomy, gourmet ingredients, par excellence presentation are just a few highlights of the restaurant. This is your modern Indian bistro with a twist! 

Decor : The decor is contemporary with quite a few shabby chic accents that grace the restaurant. It’s divided into two sections- an air conditioned one & an al fresco dining that does wonders during the summers. The ambiance is a breezy, soft and relaxed. Perfect for a quiet tete a tete or a hearty conversation. 

Hospitality : It’s ” Massive Restaurants”, that we are talking about. It’s the pioneer of hospitality. The wait staff were well informed, nimble on their toes, keen to serve and impart a good experience to the customer. 

The Grub Story : Embarking on a trip of exuberance, come along with me. 

Drinks :

  • Farzi Ok : Refreshing burst of the citric orange juice with kaffir lime leaves. I, would’ve preferred a tad more body to the kaffir lime flavour in my drink, but this was just my favourite!

Amuse Bouche :

  • Mishti Doi : We were given “Mishti Doi shots”, which were almost like tiny balloons popping in your mouth. The pops were slightly sweet & not much of a flavour there, as its supposed to be a palate cleanser but the texture was commendable. 

Salads :

  • Dal Moth (Matka Chat) : Just the plain ole Dahi Bhalla in an earthen bowl. One of the best chaats, with right amount of green Chutney and Saunth Chutney to flavour the yogurt right. Recommended!

  • Dhokla and Farsan Salad : When salads are this Indian, I would love pacifying myself with salads and not feel guilty about it. Warm flavours of tadka chilli and nuts combined with sweet Dhokla and spicy Farsan. 

Tapas : 

  • Mac & Cheese Tadka bites : Mac & Cheese made into perfect rounds and crumb fried. As much as I wanted to love these, they kinda failed to strike the chord. Couldn’t find the cheesiness of M&C, just a very floury flavour.

  • Mushroom Khurchan Kulcha : Tandoori Kulchas, filled with assorted sautéed mushrooms and cheese. The beautiful blush of the tandoor was evident on the kulcha and made me grab another one. 

  • Green Curry Marinated Paneer Tikka and Sambal Mayo : The flavours were very Indian and it was nothing but Hariyali Paneer Tikka. It’s been advertised as Thai Green Curry marinated paneer, but I couldn’t find any strong Thai flavours in the dish. The Sambal Mayo, just felt like Red Chilli Mayo. The dish on the whole was excellent, but if you’re going to tell me it’s Thai inspired, I’m gonna have a hard time believing that. 

  • Tandoori Chilli Soya Patti Samosa, Sulaimani Chai Chutney : Yup. This was right! The hot quotient of the chilli soya samosa was calmed by the subtly sweet sulaimani chai chutney, with amber hues. Something you ought to try, for its novelty. 

Mains : 

  • Bisibele Bhaat Risotto : Magnificent and utterly satisfying. This was what I call, a perfect fusion of cuisines. Heart warming Karnataka spiced risotto rice with dollops of Ghee and Charred Artichokes to up it by a notch. I just couldn’t stop eating this. Must must have! 

  • Masala Paneer Burger : The light and delicately spiced paneer patty served in a bun with bell peppers and Makhani Mayo. Yet another delight to the heart. 

Desserts : 

  • Farzi Sundae : A mellow Sundae made out of pistachio, Blueberry and Saffron Kulfi. Doused with chocolate vermicelli and brownie. The combination as delicious as it sounds, was a little disappointing. The flavours failed to express themselves, could have been more pronounced but got lost in the mishmash of their dessert confreres. The highlight was the gooey and chewy chocolate brownie. 

  • Textures of India : This was Farzi’s representation of the well loved Indian desserts on one plate. Each little quenelle, was representative of that dessert. This dessert had orange kalakand, Mango pedha, Blueberry Pedha, Chenna payas, carrot cream, Besan laddoo crumble and Apple custard Rabdi. The Rabdi was incorporated with nitrogen and poured over the quenelles. A visual delight!

  • Tandoori Rasmalai with Shrikhand and Almond Nougat : Another beautiful dessert that went well with my tastebuds. Immaculate flavours not too sweet and certainly not too heavy on the tummy. Slices of strawberry adorned it. 


Verdict : Farzi Cafe has a certain aura, which is embellished more on the fact that “You dined here”, rather than the “Food is outstanding”. It’s an experience nonetheless, but on that note I would love to say this quite proudly, that there are a few dishes that can be found nowhere else, like “Mushrooms and Cheese with Walnut Dust”, “Bombay Bhel”, “Charcoal Appams with Water Chestnut Curry”, etc that are niches in themselves. 

Mushroom and Cheese With Walnut Dust

Charcoal Appams With Water Chestnut Curry

The new menu, is fair enough with average dishes and a handful of mind blowing dishes. 

It’s all about, what you order. If you’re ordering the right things, you will be pleasantly plump with joy and if not, you’re going to label it as “Overrated”. 

Here are 4 stars for the experience. 


Three dots and a dash | Restaurant Review| Indiranagar| 

“Aloha Aku No, Aloha Mai No” ( I give my love to you, you give your love to me)-Hawaiian proverb  

Made to mimic a Polynesian Tiki shack, Three dots and a dash, looked every bit of bonzer. The heat waves were quite adamant at being prominent, but little did they fathom that they would meet their match. Spiralling down the portal into Hawaii, I had my heart at my sleeve today, because of the utterly delish menu in my hand. 

About Three Dots and a Dash

Quite an eccentric name, isn’t it? Aah..the history is quite eccentric as well. 

 Three Dots And A Dash is a drink created by Don The Beachcomber. It is the morse code for the letter ‘V’ which represented victory during the World War and was his tribute to his comrades who fought beside him during the war.

Almost 70 years after that legendary drink, Paul McGee set up a tiki bar in the midst of chilling Chicago weather. The result, as we all know is pretty evident. Bangalore had been blessed with “Three dots and a dash”, last year and the overwhelming response tells us that they are doing everything right. We got a taste of Polynesia, at last! 

Decor : There are 2 levels dedicated to making you feel comfortable. The first one is relaxed & dark. The rooftop is designed quite in rustics. The bareness of it, is the USP. There is an inadvertent use of bamboo batons all around. You have bar stools and comfortable low rise chairs. They even have their own coconut tree, from which they base their coconut drinks. The ambience takes the cake for being casual yet inviting. 

Hospitality : Spot on, with their service. Attentive and polite, our servers were a charm. Enquiries were made on how many of us were there and the best table set up for us. Kept an eye at our table and kept the food scene flowing from one course to another. 

The Grub Story : Yes, before I go gung-ho let me tell you this that, this was one of those days, where I was happy to see the “Vegetarian” options actually look much dapper than the non vegetarian ones. I, was here for their new menu launch and this is what the new menu looks like: 

  • Caribbean Dream : A thick mocktail with a sweet- sour profile. Made out of strawberry crush, black currant and cranberry juice. Yum yum yum! 

  • Lemon Coriander Soup : Delighted! The soup had one of the most sublime flavours of the lemon and coriander. The comforting clear soup had cubes of carrot, fried noodles to grace & served with a slice of toasted garlic French baguette on the side, gave us a good start to the meal. 

  • Waldorf Salad : A perfect medley of apple triangles and crunchy walnuts tossed with lighter than air mayonnaise, served on a bed of cos lettuce and garnished with black olives and Parmesan. What, I would like them to do is, be a little more heavy handed with the mayonnaise. It would bring forth more flavour.

  • Herb cheese stuffed mushrooms : Did I hear mushrooms? I, Hootie patootie, right did. What a magnificent piece of happiness this was. The flavours were just so intense and light, that my mind started playing games with me. Was I over eating or eating just fine? I would never know! They have a baguette scooped and stuffed with mushrooms, herbs and Cheese. The crispy exteriors and the Cheesy interiors, had me! I’ve never seen a better interpretation of stuffed mushrooms. 

  • Vegetable Croquettes : This one, looked beautiful, but sadly didn’t make the cut for me. Though, it’s good, I’ve had better croquettes. I expected a more bland flavour profile as opposed to this one, which leaned more towards an Indian Aloo tikki. The crispy exterior was spot on, by the way. 

  • California Spud : I love Spuds, they are one of the things that keep me happy. The California Spud was nothing but your Classic Jacket potato minus the big jacket. The Spud was scooped in the middle and filled with a spicy filling & topped with cheese and cream. 

  • Vegetable Tagine with Cous Cous : Tagine’s are a thing that are close to my heart. The earthen ware has always been a part of my life. The heartiness that is there in a tagine, is usually found when it’s meat based. Having said that, I adored this vegetarian tagine a lot. The flavours were perfect, with a lot emphasis on the tomato base. The veggies were simmering with warmth. Pair that up with some couscous and it was a worthy delight. 

  • Spicy Veggie Whole Wheat Pizza : Pizzas are sinful and I like them that way. I wasn’t very excited to try the whole wheat version, but boy! Was I glad, when I did. The pizza was ever so light and didn’t give you a feel of being full. Liked it pretty much! 

Desserts :

  • Hawaiian Banana Split with Cream : More than the taste, it was the presentation that wowed me over. This was the Polynesian touch, I was looking for. Snuggled in a pineapple, the scoops of vanilla ice cream and banana slices, were perfect. 

  • Raspberry Gateau : Light and airy, with subtle raspberry tones from the coulis. Nothing jaw dropping, but fair enough. 

Here’s what my non vegetarian buddies savoured : 

  • Polynesian Baked Fish : 

  • Mazzi’s Farm Chicken 

For the non teetotaller souls : 

  • Fog cutter : 

  • Rob’s Mistake : 

  • Pineapple Diaquiri : 

  • Rum Crusta :


Verdict : I, loved the vegetarian version and was quite happy with my berry Mocktail. There is a dearth of more Polynesian dishes on the menu, it’s more like a hodgepodge of continental cuisine. I do see, a lot of Hawaii on the drink menu, but what, I would like to see is more of Polynesia on the plate as well. 

Three dots and a dash stays true to the Hawaiian Proverb, I quoted at the beginning and pampers you with all the love they can.

All in all, a great experience and something I would look forward to again. 

Here are those 4 stars. 


Echoes | Restaurant Review|Koramangala |

There is no greater disability in society, than the inability to see a person as more” – Robert M Hensel 

Cherry blossom gardens, pristine lakes, room full of rainbows, candy in mason jars, glasses of iced tea, ramekins of creme brûlée are a few of my favourite things. But, there are 2 things that top my list and they are “a heart that is empathetic and a soul that is ethically ambitious”. 

What joy, it was to see my top favourites amalgamated with each other and being metamorphosed into something tangible.  

About Echoes :

Echoes is one of those restaurants, where your experiences are much more valuable & enriching than the food itself.  What’s so special, you ponder? The speciality lies in their “Staff”. Echoes, believes in giving an opportunity to the differently abled people, to unlock their talents in the food industry. The staff consists of hearing and speech impaired individuals, with infectious smiles.

Language is power and the language of these special people transcends all the requisites of any other language. 

Decor : I just love it. Let me get that out first. The decor, has wood paneling all across and there is this beautiful tree trunk, flaunting itself strong in the middle of the room. The little trinkets and baubles that adorn the place are just so apt. They have a cozy sit down majlis kind of a section too, for a small group of people with fairy lights and bric-a-brac. The ambiance is swaddled with positivity, vibes that relax you instantly. 

Hospitality: How you get your maitre d’s attention is another thing to mention. Your table, has its own light switch, that you use to light up, when you need something. Then, You have flash cards to tell them, what exactly you require. The wait staff are the soul of “Echoes”, it’s because of these talented individuals, do we get an ethical reminder to ourselves as well. Humbled to have dined here. 

The Grub Story : Here comes my second favourite part. Dive in.. 

  • Stuffed Shrooms Tikka (Rs.209/-) : The bulbous juiciness of the mushrooms just seeped through the warm masala. A spicy treat, well worth it! 

  • Baked Cheesy Nachos ( Rs. 189/-): Crispy Nachos that are coated with generous dollops of cheese and baked to perfection. Loved crunching on these beauties! 

  • Cream Cheese Pasta (Rs. 199/-) : Delectable sauce made out of cream and cheese, envelopes with al dente penne and veggies to add more flavour, was my favourite of the day. 

  • Raju Veg Tiffin Service (Rs. 219/-): An assortment of Rajma & Mattar Paneer with one butter roti and Rice. 

Here’s what the non vegetarians had 

  • Butter Chicken Thali (Rs.299/-) : Loved by my carnivorous buddies, said they appreciated the succulent chicken and the richness of the gravy.

  • Fiery Chick (Rs.249/-) : Literally its chicken on fire. The chicken was flambé-d with Vodka and served hot. The chicken is a mix of secret spices.

  • BBQ Chicken Pizza (Rs. 279/-) : Another yum garnering dish. American BBQ Chicken, shredded and plonked on a pizza base. 


  • Oreoffe (Rs. 179/-) : A not too sweet blend of coffee and blitzed Oreos. My favourite by far. 

  • Red Rave (Rs.179/-) : Red Velvet cake in a milkshake. Loved the reddish pink charm to it and the flavour! 

  • Cadbury Shake (Rs.159/-): Though, it is deceptively similar to the Oreoffe, its miles apart. Not my cup of happiness. The sweetness overpowered in this one. 


Verdict:  The restaurant is a perfect mix of relaxing ambiance, eclectic decor and par excellence staff. You should keep your eyes open for their Indian fare, which I found was much more delicious than the continental fare. The Indian fare has a heirloom taste to it, something like what your grandma would cook. Desi Ghee and warm aromatic Spices grace the dishes. 

The prices are on the tad higher end of the spectrum. But, the pricing is well compensated by the experience which shall enrich you. It’s a heart warming feeling, to see these people communicate with each other, in their language of love for each other. 

Well deserved 4.5 star for them


Bean Flickers | Restaurant Review | Indiranagar|

Laughter is the brightest where food is best”-Irish Proverb

On a sunny afternoon, under the non existent puffs of clouds, I found myself walking up to this little nook in the crevice of Indiranagar. I really would’ve missed it, but fortunately I knew where I was headed. Afternoons are always such a bore, there’s just so much to do. The only saving grace of an afternoon, is often the lunch. Oh! Luncheons are always something I look forward to, with friends. They always end up in bright smiles and happy hearts.

About Bean Flickers

It’s a small cafe, with a controversial nameplate, that stays closer to what it knows is the best. They have subs, burgers and beverages. A no frills cafe, with nothing much that will catch your eye in the first instance.. but wait, the moment your food arrives. The story changes. It also has had, it’s fair mention in the Deccan Herald as well.

Decor : The decor is neat, with woodwork panelling all across. It’s a cafe, that you wouldn’t spend hours in reverie, rather it’s a place where you pick up a quick bite, enjoy your food more than the decor and walk happy tummied 👍🏻

Hospitality : Courteous staff, could do better with dishing out their food a tad bit faster. Mr. Sreekanth, the mastermind behind the place, was here on the day we went and was the “Man of the day”. 

The Grub Story : We savoured quite a few items. Here to have a quick bite, let me tell you, what we nibbled at :

  • Mushroom Cheesy Melt Burger (Rs.205/-) : How does one not like, Mushroom and Cheese in one bite? This burger is a boon for all the veggies out there. I’m sure, we’re bored out of our wits with the mindless munching of Aloo Tikkis with a flimsy slice of cheese in a bun as burger. This is the real thing, that’s packed with flavour. The sautéed mushroom flavour came across with the cheese dripping all over. Served with a portion of fries, this made my day. 

  • Spicy Sriracha burger (Rs.365/-) : This one, looked just beautiful. A friend of mine, indulged in it and said it was just delicious with the spice cutting right through the bun. The meat was succulent and extremely juicy. The bun was coated with the earthiness of black sesame. Served with a portion of Oriental salad. 

  • Fiery Pan Asian Burger : This burger usually is enjoyed with seafood, chicken or Mutton party. But, my friend upgraded her burger to a vegetarian patty. The result was an eye grabbing burger with black sesame as coating. 

  • Chicken Salami Sub (Rs.170/-) : It looked quite neat, with the thin strips of salami, mayo dressing and veggies. My friend, quite liked her sub. And, she’s the one who is highly watchful of what she eats, as she’s the fitness guru of our group. 

Desserts : So, what do you expect, for dessert? A sub? Yup.. that would be a quite “Sub-stantial” dessert, I say! 

  • The Tender Hawaiian (Rs.165/-) : An innovative medley of tender coconut meat in a sub. Drizzled with condensed milk 👍🏻

  • Red berry Delight (Rs. 175/-) : The sweet taste of fresh strawberry pulp in the sub, kinda gave me a sugar rush. I, was expecting a more acerbic flavour to it, which would’ve made this great. The cheese in it, tried to impart some saltiness to the sub, but didn’t really make the cut.

  • Classic Chocolate Peel (Rs. 190/-) : The classic combination of banana and chocolate sauce drizzled all over with strips of cheese. The best part was that it faired quite well, with my tastebuds. 

Beverages :

  • Mint Lemonade (Rs.60/-) : What a beauty!! Delicious breather, for the harsh summers and non existent springs 😅

  • Mexican Chocolate (Rs.125/-) : Quite an interesting combination of flavours. Spiced chocolate, is always welcomed, but a cooler version of the spiced chocolate with cinnamon and a secret spice is a surprise that awaits to be explored.

  • Thai Iced Coffee (Rs. 140/-): My favourite. With a highly potent chilled espresso and a thick layer of condensed milk. The inclusion of Spices gave the drink more body. Stir it up well, to enjoy. 


Verdict : I’m sure this place is a happy haven for that non vegetarian soul, which loves to experience the pleasures of different kinds of meat. No other place, would have a shellfish burger or the quail egg & mushroom sub. 

But for a vegetarian, the choices are limited and the only explorations are in the dessert & beverage menu. 

3.5 star rating for this place. 


Flèchazo|Restaurant Review| Marathahalli|

“The meal is not over when I’m full. The meal is over when I hate myself” – Louis C.K.

 And, that’s exactly how I felt, when I walked out of Flechazo. With my legs faltering and my appetite stable, I dragged my two left feet out of the door. 

I’m not a huge buffet fan, but my little sister is. Having heard a lot about Flechazo, I decided to give it a try with the family anyway. I mean, what’s there to lose? 

About Flechazo :

Flechazo, in simple terms means “Love at first sight or your love interest” in Spanish. They have a mix of both Mediterranean and Asian Cuisine to offer. Hence, the name ” Mediterr-Asian” cuisine. It’s a bungee jumping experience, with so much that catches the eye, you wanna take a dip in everything. 

They also break a leg when it’s your special day and start celebrating along with you. “Oo, tera happy birthday, Oo Tera happy birthday. Aaj hogi party” 

Decor : The decor is industrial chic, with heavy emphasis on comfort as well. The upholstery is a beautiful palette of neutrals and aqua. The ambience is inevitably cheery. I could do a 100 jumping jacks in here and not get bugged. The lighting also uplifts the place by being not too harsh and not too dim as well. The sofas are layered with plush cushions and that is just great. 👌🏻

Hospitality : One of the best, I daresay. What joy it is, to dine in here. The staff are courteous and on their toes. Have a great, in-depth knowledge of the menu. Special mention to Rajat and Ankush, for hosting us with so much fervour. 

The Grub Story : Being a buffet restaurant, there isn’t much that I can go on in details about a dish, because there were so many.

The innovative way the restaurant is designed will also bowl you over. They have a neat pizza section, furnace et al.  You get to create your own customised pizza, with the vigilant chef by your side of course! Roll it, top it and push it into the furnace. 

A little shaved ice or gola 🍧 counter, where you get to indulge in the childhood favourite.

They also have a rotating counter for dimsums, sushi, prawn shooters and gol guppas. Conveyor belt moves around and keeps getting filled by the chef 👨‍🍳 Reminds you of the long queues at the airport, but this was one queue, I enjoyed waiting in. 

Here were a few favourites from each section. 

  • Spicy Cajun Pineapple : I love Pineapples!! I’m Patrick.. I live under one 😋😋 This baby was so well grilled and spiced, I just couldn’t stop. The characteristic sweet-sour tone prevailed. The Cajun spices were coated well, could you easily taste the black pepper and paprika. 

  • Crispy Corn and Spring Roll : One of my favourite. The crispy corn, was such a fantastic thing to mindlessly munch on. Little pearls of spicy corn nibbles just had me going. The cabbage spring rolls were dainty and fair enough.

  • Mezzeh Platter with Pita : I love the Mezzeh always. The beauty about it, is that, it always impresses me. This one was no different, with the silky Hummus that stood colossally delish. 

  • Singaporean fried Mushroom : Where were you? Yes! Red, Succulent, Deep, Spicy, Flavourful and Mushroom. ‘Nuff said, isn’t it.? The Singaporean Mushroom just was one of the best starters I’ve had in a long time. The button mushrooms were just bursting with flavour from the sauce that coated it. 

  • Paneer Pasanda Tikka : Creamy and grilled just the way, it’s supposed to be. This one, surprised me. Usually, I’m never the one, who would expect a buffet restaurant to dish out soft and juicy cubes of cottage cheese, for the mere thought of volume. But, I dunno how, these guys just presented to us, succulent well marinated and grilled cubes of Paneer. Happy? Oh yes!
  • Multani Gosht : This starter was apparently the most appreciated from the lot by the sister and the hubby. The Mutton was soft and coated well with the thick Multani sauce which usually has a mix of garam masala and ripened tomatoes.

  • Grilled Cilantro Fish : Quite a mouthful, is as they said. The simplicity of the ingredients made the fish to hero itself. 

  • Chicken Shawarma : The hubster, just loved it, had no complaints. Said, the juicy character of the chicken stayed intact and the spice levels were spot on.

  • Pizza : Mainstream Pizza, is such a passé. Handmade, thin crust and cheesy pizzas are the “IN” thing. Happy was I, to make my own beautiful margherita pizza with generous sprinklings of cheese and Basil. Loved the pizza and the experience.

  • Veg Sushi : Back in the days of my predominant Carnivore side, I never had the heart or the gut to devour Non Veg Sushi.. it’s something, i never could get around to. Tuna, Salmon or any meat in my sushi. So I’ve always been a Vegetarian FutoMaki fan. I enjoyed the Maki Roll over here. The beautiful pungency of the wasabi with the cucumber filling, wrapped in a nori. Made my day!! You’d be shelling out as much as you do on the buffet, just for 1 serving of the Makisushi in any other restaurant btw! Lucky you 😍

  • Aakha Masoor Dal : Just beautifully done, with minimal spices and no overpowering of any element. Loved it! 
  • Macarons : Oh! The light pieces of cloud, if I may. They tasted as beautiful as they looked. The crunchy Almond meal circles with sparse yet significant buttercream in the middle, just melted in my mouth.

  • Smokin’ Cold : While every buffet offers you ice cream, this one offers to take you to an instant Willy Wonka ice cream factory of sorts. You see liquids turn magically into soft scoops of ice cream. The secret? It’s the introduction of liquid nitrogen into your liquid. Molecular Gastronomy, Watson.. Molecular Gastronomy!! My favourite was the paan ice cream.

Drinks : We loved all our drinks, ordered a pina colada, Virgin Mojito & Figs and berry smoothie. The drinks were packed with the richness of flavour. 

Figs & Berry

Pina Colada

Virgin Mojito

Verdict : The presentation, the ambience and the offerings at Flechazo, do stay true to their word and make you fall in love with them. 

The restaurant scores high on VFM, for its dime store pricing. Having said that, it gives you the feel of having just dined at a fine dine restaurant as well. So, basically it’s fine dining at non fine dining prices.

To have this kind of multicultural food experience under one roof and walk out happy, is always a pleasure. 

No guesses but a well deserved 5 star 


Prestige TTK’s “MasterChef Shazia Khan’s Food Tasting Event” 

“A recipe has no soul. You as the cook must bring soul to the recipe- Thomas Keller

How true do these words chime, when you see the “Masterchef Runner up Chef Shazia Khan”, whip up a storm during the Prestige TTK event, with the most heart warming smile and eyes that twinkle when she’s cooking on stage. She’s enjoying the aura of food and happily looks beautiful in her natural habitat. Like Thomas Keller said, she kept blowing soul into her recipes.

March 27 2017, heralded a beautiful day at the “Oberoi Hotel” Bangalore. I, was invited over for “Prestige TTK’s Food Tasting Event By Chef Shazia Khan”. I was on the dot, in fact early by 15 minutes and to my pleasant surprise, I see the lady, herself doing the prep for the cooking demo. With containers opening and closing and Chef Shazia Khan in deep conversation with her sous chef, I understood what cooking really meant to her. Her book “What’s On The Menu”, has already won hearts and awards for being one of the best in the genre. 

The event started with, Mr. Chandru Kalro, Managing Director, TTK Prestige saying that, “Cooking has evolved into an art form. It is important to have the right cooking tools and gadgets to recreate the perfect dish. In fact, for the home cook, a well equipped kitchen can dictate and have an impact on what he or she eats on a daily basis. Now, with the help of TTK Prestige, it is easy to re-create nouvelle cuisine from the comfort of your home.”

With this gist, we saw Chef Shazia Khan uncomplicate nouvelle cuisine. She awed us all with her unconstrained flair in making 5 delectable dishes in a matter of  90 minutes. You could say, it was a “pressure test” of sorts and the only pressure we saw, was in the Prestige Clip On Pressure Cooker. 

She curated a beautiful Michelin Star Menu, in conjunction with the cookware that had been provided by “Prestige”. Cooking is an art and you need your tools to be superior in quality while doing so. 

I also can’t emphasise any more on this, that your ingredients need to be salubrious. We all need to remember that no matter how spartan a recipe is, if your ingredients are top notch, it changes by 10 folds. Fresh and organic produce are always your safe and best bets while cooking. 

Take a look at the menu : 

  • Dukkah Encrusted Paneer with Beetroot Cream 

  • The Brinjal Affair 

  • Cuban Skewers 

  • Grilled Figs With Almond Crumble & Vanilla Mousse 

  • Grape Juice Puchka Shots 
  • Chilly Mutton Sliders 

During the preparation of the above dishes, she used a range of innovative kitchen tools and gadgets from TTK Prestige that included: Prestige Air-Fryer, Prestige Slow Juicer, Clip on pressure cooker, Schott glass gas hob top, Automatic mixer grinder, Induction cook top, Gold cookware and the Veggie cutter.

I, had the opportunity to try out the Prestige veggie cutter and trust me, it is one of the most blessed things to have in your kitchen. I’m also highly impressed with the “Clip On Pressure Cooker”, which saves you the hassles of the whole pressure cooker slot thing, all you need to do is just Clip it on. It has a unique balance of durability and functionality in  the form of release. 

We were enriched with the experience, which reiterated to us the basics of being a happy cook. Not everyone can be a chef, but everyone can be a great cook. Just stock up your artillery well and create magic!