Home Bangalore East meets west

    0 16

    Two global chains under one roof at city central

    Sanchoa��s, known for their high quality Tex-Mex cuisine, and Singkong, the oriental grub chain, flank the two sides of a common bar at UB Citya��s piazza. They share the same wooden floor-boards and casual seating, while subtle changes to the decor are evident as you pass from one to the other. The textured walls and black and white prints of one move into the smooth surfaces and floral sketches of the other, just as the cuisine changes. And you can always sit at the bar in the centre to enjoy a bite of both worlds!

    Food8Anchor2A filling start
    We parked ourselves at the long table in a corner of the restaurant with a nice view of the fountain and amphitheatre (an ideal spot if youa��re out on a date) and ordered a round of Margaritas a�� spot on with the refreshing lime flavour that convincingly hid all traces of tequila.

    For appetisers, we tried their famous nachos with chilli corn carne. Fresh from the oven, the nachos were light and crisp, while the flavourful and slightly piquant chilli was complemented perfectly by the sour cream and guacamole that, we were told, is made from avocados that come in fresh from Ooty every morning. From the Oriental section came the wasabi prawns and the honey Hunan-roasted pork open bun that are both, definitely worth a try. The deep-fried succulent prawns are doused in a creamy wasabi sauce that is sure to clear your head in one bite a�� great if you are a fan of the pungent paste. And the Singkong special a�?opena�� bun is a fun change to the regular steamed version with a generous helping of pork inside.

    Coming full circle
    For the Mexican mains, we went classic and ordered the pork tacos and from Sing Kong the stir-fried noodles with edamame, Mandarin chilli chicken and the lotus leaf-wrapped steamed rice. Again, the taco shells were fresh and crisp while the pork, while slightly salty, was well-cooked and not lacking in flavour. The stir-fried noodles is best eaten by itself with its strong flavour of red chillies and lemon grass while the edamame seeds cuts the piquancy nicely. The aromatic, lightly flavoured steamed rice blends well with the tomato-based chicken gravy, packing a spicy punch.

    The churros with chocolate dipping sauce is a clear favourite here for dessert, with its cinnamon-sugar coating over the light, deep-fried choux pastry.

    Rs. 3,000++ for two each, including alcohol. At Vittal Mallya Road. Details: 41755266 (Sanchoa��s), 41734151 (Singkong)

    a��Susanna Chandy


    0 157

    0 154