Category: Restaurant Reviews

  • Inntense Restobar

    We made the trek to Indiranagar because the first part of the name described the last few months, and the second half was exactly what we needed. Actually, it happened to be midway for all parties, and it was expansive with no air conditioning. Am I justifying too much? Ok. Let’s move on.

    The entry to this place is a little tricky. I suspect that we were not the first folks to try the entrance behind the 3M showroom. We saw another couple do the same while we were leaving. But only a few would have climbed up four flights of stairs before realising their mistake! 😐 The tiny gate after the 3M building is the actual entrance, and thankfully, there’s only a lift!

    It was surprisingly packed for a Saturday afternoon, and I don’t think they were prepared for it!

    It all began sweetly. Actually, a little too sweetly. I can understand the Belgian Chocoholic (dark chocolate ganache and dark rum) and even the Sangria being sweet, but the Old Fashioned needs a balance. And they didn’t get that right. The Sangria was actually not bad, and thanks to the dose of brandy, D was extra happy until late evening!

    We were famished by the time we got there, ans thankfully, they were able to get the Wings pretty fast. The Bhoot Jholokia version wasn’t available, and we were recommended the Peri Peri (not on the menu). This was spicy enough to make me forget the sweetness of the Old Fashioned for a while. But then began the extensive delay!

    We had to remind them about all the dishes we ordered, at least twice. When the twice-cooked pork belly finally arrived, it was half cooked. The insides were frozen! A complete waste of pork. The Calamari was probably fresh – judging by the delay, it had arrived at our table straight from the coast!

    Such were the delays that we worried that the mains would equate to dinner! But we persevered. Unfortunately, it wasn’t worth the wait. Both the dishes we tried – the Spaghetti Carbonara and the Fully Loaded Meat pizza were insipid in terms of flavours. Meanwhile, even by the end of the meal, the Akuri on toast we had ordered a couple of hours ago hadn’t materialised.

    But a word of mention for the courtesy of the staff. They tried their best to make up for the inefficiency of the kitchen (I think they were short-staffed). They even got a couple of milkshakes for the kids, though it wasn’t on the menu.

    A meal for two with a couple of drinks, and an equal number of starters and mains would set you back by around Rs.2500.

    Inntense Restobar, 4th floor, Smart Square Complex, #3, 100 Feet Rd, Indiranagar, Bengaluru Ph: 9513099663

  • Geist

    And thus it is, that after six months, finally there’s a food post here! When I wrote the last one in March, I wondered whether at the time of publishing it – May – the virus would be in the rear view mirror. What an underestimation that was! The actual time till the next visit turned out to be seven and a half months. That’s the kind of year 2020 has been. True to the spirit of the year, we visited Geist on Halloween, a couple of days after they had opened. The photographs I had seen on Twitter did a good job of convincing us to finally step out!

    The location is accurate on Maps, though after we passed the gate, the looping path did give us a few moments of doubt on whether the place was open. Later, I also wondered whether this would add to the loopiness as one was getting out of the place after a few beers! Anyway, we were finally rewarded with  open spaces,  abundant greenery, and excellent beer and food. As Mr.Narayan, the CEO of Geist pointed out, a banyan, a peepal and craft beer do make a good recipe for nirvana! Word had definitely gotten around, because we found the place fairly packed. I mean that loosely because there was enough space between tables. Also present were the other “artefacts” of this era – sanitisers at multiple touch points (punintended), and masked service staff.

    We first ordered what we came for – craft beer! Six out of the nine beers were available, I started with a German Lager and D asked for a James Blond. The latter turned out to be a good way to tip the hat to Sean Connery, though we didn’t hear the news until later. The lager had the perfect level of maltiness, and the Blond, a Belgian ale, was smooth and fresh. Since good pork was something that had eluded us for a while, we immediately agreed on the Pork Seekh. Well cooked, great flavours and superb texture. From the tricolour dip, I loved the spicy red the best. The Bacon Thecha Kulcha was next. More subtle than the previous dish, we would have loved to see more bacon in this one.

    I liked the sound, and taste, of James Blond enough to have it for my second round. D went with a Witty Wit, a light and easy drink. The Coorgi Pork (should be Coorg is my understanding) was quite enticing, but we finally went with the Baffat Pork Cutlet, which came with an excellent spicy gravy and spaetzle. A great way to end an Oktoberfest that never was!

    The service was friendly and polite. An excellent rock playlist enhanced the ambiance, and we felt lighter by a little short of Rs.2400. A dine out after more than 200 days though, felt priceless!

    Geist Brewing Factory – Restaurant & Beer Garden, No.23/3, 21st KM Stone, Old Madras Road Nimbekaipura, Bidarahalli, Uttarahalli Hobli, Bengaluru Ph: 8861557576

  • Stories – The Brew Chapter

    Back in 2014, when I told friends that I had visited a microbrewery in JP Nagar, they thought I had a hangover. It took a review to prove it. 6 years later, such is the level of gentrification that it’s become a multiple-choice question! Even if I exclude that abomination called The Yellow Submarine, and the meh Uru. Bangalore traffic has scarred us to the extent that it is less scarier than a potentially fatal virus. That’s how we landed at Stories in BTM.

    (This is interesting, because the post will be published only two months later. Would the virus scare be far enough in the rear view mirror?)

    As with most microbreweries, the place is fairly large, with multiple floors and sections. Lots of greenery, and not just the standard vertical version. Thanks to the ill-communicated “lockdown”, it was not overcrowded, though there was a fair crowd.

    A for Apple Cider for D, and B for Belgian Wit for me is how we started. The Wit seemed fresh and had a mild zing to it, an easy drink. I found the Cider a little too sweet for my liking, though D was fine with it. From the starters, we tried a Chowringhee Chilli Chicken, which was basic chilli chicken, and actually quite mild despite the name. The Chicken Suya Kebab was a much better dish and that was largely thanks to the gun powder coating.

    Though I wanted to try the Hefeweizen, I finally went with the Rauchbier. I had liked the version at XOOX, though that was an ale. This one was a lager, and milder as well, though the smokiness was very much around. The Fiery Chick pizza seemed like a good companion for the drinks, and with a combination of spicy chicken, chilli flakes, green chilli and mozzarella, it did that job just fine. An experiment followed – a Chicken Cannelloni that had a tandoori masala. Surprisingly, this was quite good!

    For desserts, there was an interesting-sounding Nutella Baklava, but we decided on a Decadent Mousse. This was brandy infused rich chocolate with some nice texture thanks to crumbs and sugar coated nuts.

    The bill came to around Rs.2500, which seemed par for the course. The service was prompt and friendly, though they did make a mistake with the bill. The playlist gave the place a lounge feel that matched the overall decor and ambiance.

    Stories – The Brew Chapter, 29th Main Road, Mahadeshwara Nagar, Stage 2, BTM 2nd Stage Ph: +918046809326

  • La Casa Brewery & Kitchen

    Our intense contempt for Sarjapur Road’s microbreweries is well documented – Vapour and Hoot being the catalysts. Aurum pulled it back a little, and that’s why, despite my instincts, we decided to make our way to La Casa Brewery & Kitchen. Actually, a little more than instincts. Around 8 years ago, I’d visited the place with my colleagues. Some of us, who loved Khow Suey, persuaded a colleague to try it. Unfortunately, La Casa massacred the dish. Said colleague, to his credit, continues to be a good friend, or is maybe planning a cold revenge.

    The signs were ominous. Google Maps showed us an early turn to get off Sarjapur Road, to save 5 mins. That turned out to be literally an off-roading experience along unpaved roads that had garbage and pigs featuring prominently in the landscape.  La Casa Brewery & Kitchen is reasonably well done, and somehow manages to keep out the chaos of the road. Since only a few tables were occupied when we arrived and we were told we could sit wherever we wanted, we chose a 4-seater in the corner. Along with the menu, we also got a request to shift to a 2 seater “because Saturday night”. Unnecessary, we felt because there were no less than seven 4-seaters vacant. We pointed that out to him with the promise that we would shift if those got occupied. As predicted, didn’t happen.

    La Casa Brewery & Kitchen

    Craft beer was the sole reason for the trip. From the five that were available, we chose the Saison and the Belgian Wit. Completely lacking in spirit (not literally), they offered a perfect prelude to the meh that followed. In fact, the original plan was to use Zomato Gold for a 1+1 on drinks, but such was the quality of beer that we skipped that. Imagine!

    Bamboo pork was the first dish we asked for, and were told that it would be spicy. Predictably, it wasn’t. Spicy Dunken partially lived up to its name – the preparation was basic Chinese fare. We had lost the appetite we came with, and hoped to salvage some of it with a Kerala Style Irachi fry. On hindsight, a dumb decision. Whoever made it clearly hadn’t tasted the dish before.

    Dessert was fun. The only interesting dish seemed to be a Chocolate Opera. We casually asked what it was, and panic seemed to set in. In the third attempt, we figured out that it was a pastry. Since we’d had enough drama, we skipped.

    La Casa Brewery & Kitchen

    The bill came to a little over Rs.1400. I shall leave it there with no more comments.

    La Casa Brewery & Kitchen, 15, Amrita Engineering College Road, Kasavanahalli, Sarjapur Road Ph: 30456363

  • Kappa Chakka Kandhari

    With a name like that and the nostalgia it evokes, there is no way any Malayali can ignore the place. In fact, such was the spread that we have already made two visits and probably need at least a couple more to ensure that we have done justice to ourselves and the menu! Our first visit was in December during the week they opened, and the second was in early February. On both the occasions, we ensured we had company – if you want to make the most of the visit, this is what you should do too. The portion sizes are small, and that means you can just keep ordering.

    There is no toddy for now, and the name of the starters section – Touchings – rubs it in! But there are other favourites to make sure that you don’t miss it much. The Nannari Sherbhath is a great example of that, and given that non-Malayalis have seen Nivin Pauly’s Premam, you will recognise that first drink with its trademark khus khus. They also make a thick, delightful Morum Vellam – buttermilk with shallots, bird’s eye chilli and curry leaves. The Absolute Kandhari is another excellent drink, especially if you don’t mind the bird’s eye chilli. A couple of other drinks to try are the Guava Temptation and Kerala’s own Sharjah Shake! 🙂

    We began with the Prawn Kizhi. I use “we” loosely since prawns are allergic to me and try to make their way out of my body when I consume them. But I was told that the coconut masala was excellent. The Vazhappoo cutlet was next in line, and I largely ignored it, only tasting a bit. Nothing wrong with it, except that it is a veg dish, and I think when one is surrounded by all sorts of non-veg dishes, this was insulting! 😀 But the banana blossom and potato, crumb fried, is worth a try. And now on to some real food! Kallummakkaya is mussels cooked in a flavourful masala. Ask for it if you don’t see it in the menu. The last of the seafood among the starters was Koonthal Roast – fried squid rings with a chilli and turmeric marinade. How is it different from the standard stuff you get everywhere else? Our not-so-secret weapon – coconut oil!

    The only fowl play we experienced was the KCK Chicken Fry, I think there are better options on the menu. The Syrian Irachi fry is one of the reasons why one makes repeat visits – Central Travancore’s gift to mankind. It is quite literally a holy cow of Kerala cuisine, and KCK’s version does not disappoint. The Mutton Coconut fry had a generous portion of coconut shavings, which added a lot to the dish’s texture and complemented the meat’s taste too.

    The expanse of dishes is a feature of the main course too, but I have to admit there are a few things that we (D and I) are repeatedly drawn to. The Kappa Vevichathu and the Shappu Meen Curry is one such combination.  In English, tapioca and a toddy shop style fish curry – the latter served cold just as it should be. The Puttu Biriyani is another. We have tried the beef and chicken versions and loved both. If we had the appetite, we would have also repeated one of the Kanjis. Rice porridge – food for the soul.

    We also discovered new favourites on our second visit. For instance, Vattayappam with Tharavu Mappas. That’s fermented rice cake with a duck curry. What makes it an awesome combination – the mild sweet flavour of the former and the peppery hotness of the latter. The Pidi was great too – rice dumplings with coconut milk. The menu suggests a combination with the Ramapuram Kozhi curry. This is not bad, but I’d stick with the duck. D was adamant about trying the Ramassery Idli this time, and thanks to that, I tasted a “podi” I hadn’t in a couple of decades. This serves as an accompaniment to idli/dosa and is roughly, a coarse dry powdery mix made from a bunch of spices, pulses etc that you then mix with oil. The texture and taste varies as there are many versions. This one, I remember from my childhood vacations in Palakkad.

    For desserts, on your first visit, try the Kandhari ice cream because it’s unique- chilli ice cream. If you’ve had Wasabi ice cream, you’d have an idea. The Paalada (rice flakes and milk) is not bad. I am not a fan of Unnakkai so I will stay away from recommending it. The Pazhampori (banana fritters) was a surprise disappointment – the bananas were clearly not ripe enough. But here’s the thing – if you don’t really want to try assorted stuff, just ask for the Cloud Pudding, made of tender coconut. You won’t be disappointed and you will ask for repeats.

    The funny thing about all this is that you won’t really feel very heavy. Ask for a Sulaimani (black tea) to close the meal.

    The service is superb – friendly and prompt. Chef Regi Mathew makes it a point to drop in at tables and have a quick chat, and that adds to the homely touch that the dishes have in abundance. We will most definitely repeat, multiple times, the damn menu is like the Arabian Sea itself! 🙂 Now’s a good time to get back in touch with that Malayali friend of yours, and attack! Make sure you book in advance, because the second time we visited, there was a queue that spilled on to the road!

    Kappa Chakka Kandhari, #438, 18th Main Road, 6th Block, Koramangala Ph: 636471010