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    Mamagotoa��s new menu for the season is an interesting mix of classic dishes and signatures

    Keeping with Indian winters, Mamagotoa��s seasonal menu takes its patrons on a culinary adventure, encapsulating the flavours of pan-Asian cuisine with soupy ramen meal bowls, and dumplings paired with cocktails. We began our meal with mamaa��s dumplings that come in three varieties. Tender and juicy, the dumplings are a hit, thanks to the sauces that add a rich taste to the dish. Mixed mushroom spiked with sesame oil, served with fresh chilli and vinegar dressing, to minced chicken and preserved beancurd stuffed dumplings with homemade chilli oil sauce, and lastly, nori (seaweed) and shrimp-filled dumplings, make for an interesting change from the other dumplings on the restauranta��s menu. Among the starters, the indo coco rice, which has found its way again into the winter menu on popular demand, is a must-have for its flavourful sticky rice roll infused with coconut milk, steamed and wrapped in a banana leaf. It is undoubtedly an exciting innovation and you can either opt for chicken or vegetables stuffed inside. The menu, as the chef insists, is specially curated keeping in mind the health factor of their customers and hence the winter menu is tailor-made with classic working mana��s meals such as the Osaka tube station bowl, a traditional ramen noodles bowl, found in the tube stations across Tokyo and Osaka. Ita��s a subtle broth with flavours of mushroom, miso and shio tare (a mixed soya sauce) and marinated boiled egg a�� served with chicken/salmon or tofu. They have also introduced three new exotic cocktails a�� the basil salted mary, which is a bloody mary with a twist. Rum diaries and frozen Sangria are the other two.
    `1,800 ++ (for two).
    At Indiranagar. Noon-11.30 pm. Details: 40937237
    a�� Nandini Kumar


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