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    In 18th heaven

    A stunning view of the city makes a meal at Caprese all the more appealing
    pg8-2Talk about space, and this restaurant offers you just that — 5,000 square feet, with only a cover of 94. Privacy is one thing you might not need to worry about over here.
    Perched on the 18th floor of The Shangri-La, Caprese is the hotel’s signature Mediterannean and Italian restaurant. The picturesque skyline, and the lovely view of Bengaluru Place, nestled between the acres of green make for a lovely distraction while you wait for your orders. Therefore, keep those mobile phones away for a while.
    As we nibbled on focaccia, fougasse, and ciabatta — dipping them in olive oil and a bell-pepper sauce, we waited for our cocktail (the negroni) and caprese salad.

    The burrata in the salad is sourced locally, from the famous Father Michael, and adds so much character to a simple salad such as this one. Somehow the cocktail made with gin, vermouth and Campari goes really well with it.
    Once done emptying the glass, the roasted pumpkin soup was placed with us. Flavoured with honey, paprika, and garlic, and served with pan-fried cottage cheese — this soup is a must-try. It warms you up instantly.
    One of their most popular dishes, and we weren’t too surprised about it, is the vegetarian mezze platter. It comes with an assortment of falafel, pg8-1kibbeh, kibbeh potato, a delicious cheese fatayer, and accompanied by hummus, mutabal, babaganoush, labneh with garlic muhammara. It’s quite a big plate, so unless you’re sharing, this one dish is going to fill you up.
    It’s often hard to resist a good ravioli — we went with the buratta stuffed one, served over a bed of red bell pepper sauce. It was delicious — with the creamy cheese doing the sauce justice.

    And then there was the  mushroom (brought in from Portugal) risotto, and the chicken ballotine. Of the two, it was the ballotine that won the bet. A piece of thigh, flattened, and then stuffed with pancetta cubes, chestnut and rosemary, and then carefully rolled into a foil and slow cooked — it was full of flavour, and perfectly done. Served with some mashed potatoes on the side, I can safely say that this could be comfort food for a day I am feeling slightly rich. This is one of chef Antonio’s signature dishes, apart from the grilled New Zealand lamb shanks, and the pan-fried sea bass glazed with seafood broth.
    Do not call for the cheque until you have tried their deconstructed tiramisu — it’s magic, and helps to make a good meal, even better.
    `2,500 (approx for two). At Caprese. Noon-3.30 pm and 7-10.30 pm. Details: 45126460

    — Nandini Kumar

     

    Palate teaser


    pg8-4Wine course

    Foodhall and KRSMA invites you
    to a free wine and cheese master class
    held by sommelier Vishal Nagpal. He will lead you to an interactive tasting session along with sampling of wine and other appetisers. It’s a great opportunity to brush up your knowledge of good wine and yummy cheese. February 20. At 1 MG Mall. 6-7.30 pm. Details: 22086533

     

    pg8-3

     

    Beer challenge
    This month, get ready to clink
    your beer mugs as Chili’s American
    Grill & Bar welcomes you to a friendly
    tournament of Chili’s Bladder Burst.
    Walk into the Chili’s outlet at Indiranagar and drink all the draught beer you can for just `199 until you leave your seat to
    make a trip to the loo. February 19 onwards. Details: 42352526

     

    pg8-5Kashmiri delight
    Nook at Aloft Bengaluru is hosting a Kashmiri food festival where you can enjoy authentic culinary delights infused with the richness of spices from the region. The dishes include Kashmiri rogan josh, haak saag, rista and gushtaba, an assortment of kebabs coupled with desserts. `1,099 ++. February 19-26. At Aloft Bengaluru Cessna Business Park. Details: 45101010

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