Home Bangalore Changing flavours

    0 11

    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. Banerjeea��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. a�?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,a�? he smiles, as mildly seasoned betki and scallops arrives followed by tender New Zealand lamb chops with simple buttered veggies on the side. a�?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,a�? says Banerjee, adding, a�? I dona��t always choose to do something sculptural.
    After all ita��s a plate of food, pile it up.a�? We ended with a satisfying tiramisu topped with espresso foam and banana caramel pudding.

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


    0 157

    0 154