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    Chef
    Suvaranjan Banerjee
    makes a distinct impression at
    The Tiffin Room

    he Alila, despite its smart contemporary decor and vibe, has stayed under our F&B radar for the most part. Their menu at the nicely laid out Tiffin Room has been a rather confused mix of culinary interpretations like turkey biriyanis and Indo-Thai curries, but the new chef, Suvaranjan Banerjee, has skillfully revamped the menu so we recommend that you check it out.
    Taste factor
    We started with a burrata (fresh Italian cheese) and green apple salad. The burrata was mild perfection, with a thin sheath of supple, yielding mozzarella just barely holding the cream-filled middle together. The soft cheese and the tart crisp apple salad with a sprinkling of walnuts balanced each other perfectly while a translucent beetroot carpaccio that followed was easy on the eye and palate. They came just before a mildly spiced chicken tikka vying for attention with a juicy portion of duck breast. Banerjee’s attention to plating was evident in the artful way he served up chicken tikka and a juicy portion of duck breast on the same platter. “I like that idea of instant recognition and then instant confusion. And then I want my guests to crave a big, heaping forkful right away, and not just gaze at my handiwork. The messier the plate looks at the end, the happier I feel,” he smiles, as mildly seasoned betki and scallops arrives followed by tender New Zealand lamb chops with simple buttered veggies on the side. “Sometimes I toss out the tweezers and the edible flowers and just drop a chop onto a heap of beans, or perfectly cooked pasta into a bowl,” says Banerjee, adding, “ I don’t always choose to do something sculptural.
    After all it’s a plate of food, pile it up.” We ended with a satisfying tiramisu topped with espresso foam and banana caramel pudding.

    `1,200 for two. Details: 71544444
    —Jackie Pinto

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