To celebrate its 10th anniversary, Asian restaurant Shiro has evidently pulled out all the stops. As we settled down at our table on a busy weekday afternoon, we were handed an extensive festival menu. The limited edition special includes all their signature dishes and most popular creations from earlier menus and food festivals over the years. Diners can take their pick from sushi, dimsums, salads, soups, Malaysian and Thai curries, and various rice-based dishes. If you have a yen for Japanese, you will not return disappointed. Their endless list of sushi nigiri, sashimi and maki rolls are enough to spoil you for choice. The cuisine is also well represented in the main course and appetiser sections, with options such as hibachi rice, yaki udon, sesame-crusted salmon with kabayaki glaze.
On the recommendation of the chef, we were served an assortment of nigiri and maki rolls. The nigiris on offer are red snapper, salmon, prawns and spicy tuna mayonnaise. While the others impress with their freshness, the tuna stands out with its bold hit of spice. Next, we sampled the classic California maki, spicy prawn and avocado maki and their signature spicy tuna maki. Again, they do not disap-point, but the Spicy tuna maki makes a lasting impression thanks to the mix of fresh tuna chunks, spring onions and a dash of ichimi powder (made from ground red chillies). Those who are not fans of sushi can opt for the wide array of dumplings. The popular har gau with its silky translucent casing and chunks of shrimp will keep you coming back for more, and the Wasabi prawn dumpling is perfect for those who prefer a zing on their plate. However, it’s the Hot basil chicken dim sum that’s the winner in our books. It features a filling made with minced chicken, basil leaves, lemongrass, and Thai ginger that might transport you to the streets of Bangkok in an instant.
Having had more than our fill of appetisers, we decided to play it safe with our main course and were served the Massaman curry with sticky rice, a vegetarian Thai green curry and the vegetable and tofu hot pot. The traditional Massaman curry — a thick, velvety concoction of ground peanuts, cinnamon, coconut milk, tamarind and chilli, is the perfect accompaniment for the sticky rice. The aromatic green curry ticked all the boxes and the hot pot was more than impressive with its exotic sauce brimming with shiitake mushrooms, tofu and capsicum. In the end, we were bursting at the seams and had to skip dessert, as well as the chef’s recommendations for their chocolate tiramisu, given a fun twist with Kahlua.
Rs 3,000++ for two. Till December 31. At UB City, Vittal Mallya Road. Details: 41738861
— Rashmi Rajagopal Lobo