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    Kebabs take
    centrestage in
    desi eatery,
    My Indian Oven

    Popular central business district restaurant, My Indian Oven plays host to a�?Kebabs a�� From the Tandoor, With Lovea��, which celebrates the quintessential North Indian appetiser. Helmed by chef Sachin Talwar, who deftly weaves in modern tricks to age-old recipes, you are in for an innovative treat.

    Armed with boondi jal jeera, we dived into the starters, which are meant to dominate the meal. And what better way to begin, than with nasheela jhinga, or rum-soaked prawns. Soft inside and crunchy on the outside, the hint of rum made all the difference to the otherwise mild flavour. Authentically marinated tiger prawns with a cooling mint or yogurt dip were equally satisfying, and stole the show from hare masale machchi (fish flavored

    editedwith fenugreek). WeA� loved the murgh chapali, which was pounded chicken patty with the unmistakable flavour of pomegranate, while bhatti da murgh took us back to Amritsar for a taste of the fenugreek chicken. Mutton options include chops or the good old seekh kebab with malt vinegar and cumin dominating the palate.
    For vegetarians, paneer tikka lazeez, field mushrooms stuffed with spiced cottage and cheese, and

    even some spinach patty stuffed with figs, will keep you happy.
    Meant to be a more wholesome affair, and not to take away the limelight from the kebabs, the main course comprises Indian breads, a choice of veggie or meat curry (pick the chooza a�� succulent chicken cooked in a light tomato gravy), and in-house special black handi dal (called dal-e-Fortune) a�� a perfect match for the khameeri rotis and pudina paratha.
    End on a sweet note with a choice of stuffed gulab jamuns with rabri,A� or rasmalai, or our personal favourite, the Assam tea spiced custard.

    `799++. At My Fortune Bengaluru, Richmond Road. Details: 25001700
    a�� Aakanksha Devi


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