Mamagoto has revamped its menu with heart warming additions
Monsoons and a bowl of noodles just go hand in hand, and Mamagoto’s new menu does not disappoint. “Mamagoto was conceived with making lesser known Asian cuisines more approachable,” says Janti Dugal, food director at Azure Hospitality, the company that runs the restaurant. Launched at a time where Oriental still meant standard Chinese fare, Mamagoto was one the few restaurants harbouring pan Asian fare in Bengaluru. It has now emerged in a sea of pan Asian restaurants as a bankable option to go to when you need a fun meal, not constrained by cuisines.
The starters have cold and hot dishes from all regions of Asia. The dumplings were the highlight. The vegetarian options we loved were the Crystal Dumplings – made from glutinous rice which makes the dough almost transparent. The fillings of veggies and mushrooms shine through like encased in ice. The Cheese and Truffle dumplings also deserve a special mention for getting the balance right between the two overpowering flavours. The Java Marinated Tofu steamed in banana leaf was silken and scooped on to our spoons with ease. The Summer Basil Rolls really evoke the season with cold and crunchy fillings.
From the non-vegetarian section, we loved the Sesame Prawn Balls, which had just the right crunch and paired well with the sauce. The seafood dumplings were also a hit. We tried the Prawn and Celery version and the Prawn and Cheese dumplings as well.
Sweet and spicy
From the new fare in the main course, our recommendation would be the Bali Bamee noodles. Topped with fried noodles, though slightly sweet, it will bring back memories of Hakka noodles. We had it served with the star of the new menu —the Three Pepper Bomb, with tofu or prawns. The sauce, though spicy with three types of chillies and peppercorns, hit the right notes with the sweet noodles.
The Soft Shell Crab, came with the special Mamagoto sauce, a little sugary but with a fiery depth you can’t miss. The Rendang Curry was authentic as can be this side of the planet. The Champion Rice is every fried rice lover’s dream — loaded with prawns, egg, lamb and chicken. The dessert was a surprising hit. Panko Coconut Banana might sound like an odd combination, but the deep fried fruit lends itself well to the coating of nutty panko. Served with basil and vanilla ice cream, it is a textural joy.
The new menu proves that Mamagoto knows how to make lesser used ingredients not daunting to the new explorer in the cuisine. Their experiments with texture and essence are successful. “My cooking philosophy in terms of the revamped menu was to add a Mamagoto twist to standard recipes, with new, contrasting flavours, providing signature yet hearty dishes that are original and scalable,” concludes Dugal.
`1,500 for two. At Indiranagar. Details: 40937237
— Anagha M