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    BG’s offers fruity cocktails, grilled delights, and a great view

    HERE is a new poolside bistro in town, called BG’s (short for Bangalorean Grill), and now is a great time to pay it a visit. You either get to take in the cool and serene settings around the waterbody, or enjoy the rains, as the staff swiftly move you to its covered-portion. We visited the bistro, perched on the first floor of Courtyard by Marriott, and took a seat by the pool, trying our best to ignore the strong smell of the mosquito repellent. Set up with bar stools and couches, it features a live kitchen counter and a vibrant bar, set indoors, away from the pool. During the day, the kitchen serves casual grilled foods, and as the evening sets in, it transforms into an upscale bar and grill, offering fruity cocktails, tapas and grills, and an eclectic platter.

    We got started with their signature Chilled ‘BG’ Pizza, and it was worth every bite — crispy and light, with sweet-spicy notes. The wholewheat tortilla sheet is topped with Japanese kewpie mayonnaise, roasted red pepper, shaved truffles, truffle oil and rock salt. Non-vegetarians can ask for the yellowfin tuna version of the pizza. The starters menu revolves around empanadas, bruschettas, tacos, and crumb-fried green olives (stuffed with almond/red chillies/jalapeno). Those with a yen for something desi, can go for the Chettinad Mutton Peppery Fry, Galouti Kebab or Shotgun Chicken, a variant of Chicken 65, made with Naga chilli paste.
    Meanwhile, our drinks were brought in — Revolver, Toxic, and Narangi Tharra. Head bartender Divya Kapoor tells us they aim to use homemade syrups and reductions for cocktails. And in two months time, they plan to roll out homemade liqueurs infused with extracts of berries, oranges, ginger and lemongrass. While the whiskey-based Narrangi Tharra has flavours of orange, cranberry and peach, Revolver is a potion of gin, whiskey, vermouth, Earl Grey tea, and cinnamon reduction (also burnt cinnamon stick), served in a CFL bulb-like glass. Toxic comes in a 500-ml laboratory flask, with two test tubes, each containing oolong tea and orange reduction, and gin. The tubes are upturned into the flask of crushed ice, blue curacao and orange juice at the table, turning the liquid from blue to green.
    For a fuller meal, the smokey New Zealand Lamb Chops, with rosemary and grilled veggies jus, is recommended. So is the Australian Tenderloin Steak. End your meal with their range of interesting desserts — Calcutta paan creameux, Kurmura Cheese Cake, Tiramisu, or refershing Sorbets (in combinations of pineapple and basil, chocolate and chilli, and lemon and raspberry).

    Rs 2,000++ for two.
    At Marathahalli-Sarjapur Outer Ring Road. Details: 71203040

    — Barkha Kumari

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