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    When SUTIKSHA Ram and Vinay Narayanan sold their wildlife resort in Kabini to an acquaintance, they decided to move back home and set up a restaurant. A tiny space with just about six tables, white wicker chairs, olive green interiors and tasteful furnishings make up The Grub Hub, barely a week old. 1
    The blackboard menu here is basic, offering a selection of burgers, subs, pastas and interestingly homely combos like chicken and and rajma curry with rice or parathas. Plans are also in place to start a breakfast service soon.
    a�?Our USP is simple but great food. Ia��ve been in the hospitality business for a long time and I double up as a chef too, though we have another full-time chef,a�? Ram tells us.
    Fresh start
    We started with a refreshing mint lemonade, the perfect antidote to the sweltering heat. A classic combination of flavours, here the mint is finely chopped and sugar is used sparingly with just a hint of salt thrown into the mix a�� just the way we like it. For those who love their salads, the options are limited with just three on offer a�� Caesars, Greek and The Grub Hub special. We opted for the last, which turned out to be quite a hit. Lightly flavoured grilled chicken tossed with mushrooms, lettuce and red and green peppers, it is perfect if youa��re thinking of an indulgent main course.
    For mains, we ordered the beef burger, which arrived with a side of salad and potato wedges. The wedges were perfectly golden brown and went great with the sinful in-house sauce, found on every table. The burger itself is quite substantial, featuring a biggish patty, cheese and lettuce. The patty was seasoned beautifully and if you dona��t like your meat pink, you could simply tell the chef your preferences. The chicken sub too, served with a salad and wedges, ticked all the right boxes. Dessert of the day was mangoes with cream, with options changing every day.
    Head here for a quick break and dose of wholesome food.
    Rs.600 for two upwards. At Domlur, 2nd Stage. Details: 9845059906

    a��Rashmi Rajagopal

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