100ft BBQ Lounge joins the live
barbecue bandwagon with cuisines spanning the globe
f YOUa��RE planning to pay 100 feet BBQ Lounge a visit, we strongly recommend you do so on an empty stomach. Heading there for lunch one Saturday, we learnt this the hard way. Located on a stretch of Koramangala that houses eateries like Anjappar, Nandini Palace and Sanjeevanam, the live BBQ concept restaurant adds to the diversity with cuisines from across the country and a few dishes borrowed from around the globe. Part of the De Oriell Boutique hotel, the interiors are simple and minimalistic with the focus entirely on the food.
We started with the Lebanese mushrooms. Marinated in subtle spices, it whet our appetite for a meal that was a roller-coaster ride of flavours and tastes. The rest of the starters, were quick to follow and we found ourselves digging into
Oriental grilled vegetables, Australian grilled fish, angara prawns and charcoal-grilled pineapple, all served in skewers and barbecued at the table. While the Oriental vegetables and Australian fish were a study in mild flavours, the prawns and pineapple were packed with bags of it and left us
wanting more. The lightly charred prawns, rubbed with a fiery red marinade, hit the spot and the delectable pineapple dusted in cinnamon and sugar was one of the highlights.
The specialties are not to be missed here, though they are not from their barbecue menu. They include the
Cajun spiced potatoes a�� tangy, spicy and sweet with crispy potato skin and the gobi kalimirch, which is crispy-fried cauliflower tossed in curry leaves and black pepper.
If you still have room for main course, we suggest you choose carefully. We opted for the phaldari kofta and the tadkewalli dal, both subdued affairs after the fireworks, that were the starters. Murgh handi lazeez and chicken dum biryani too are good choices, but also on offer were Bengali fish curry, gosht kali mirch and more. Those with a sweet tooth will be spoilt for choice, with their dessert bar boasting favourites like malpua with rabri, gajar ka halwa, rum balls, gulab jamun, assorted pastries and fruits.
At the ground floor, the old Andhra restaurant, Pepper and Chilli is set to get a new look. Rechristened Mirapakai, it opens with an Andhra food festival with specialties like vada kura, chappala vepuda, mamsam igguru, Hyderabadi biryani, home made kulfi and apricots in creamy cardamom milk. On until May 24, the festival starts today.
`1,200++ for two (BBQ Lounge), `600++ for two (Mirapakai).
At 100 ft Road, Koramangala.