VB Signature is where liquid nitrogen meets regional fare with a twist.
FROM popular standard South Indian ‘tiffin’ fare to the likes of coriander peanut pesto vadai and tandoori momo, the 47-year old traditional eatery, Namma Veedu Vasanta Bhavan takes a leap of faith. Aiming at giving more options to vegetarians with their new restaurant chain, VB Signature, they hope to redefine the concept of vegetarian food. “We have a mix of experimental Indian and Asian dishes,” informs director Anand Krishnan, a third-generation entrepreneur who did his hospitality management at Swiss Hotel Management School and gained work experience in hotels like Le Meridien Mina Seyahi in Dubai. The chefs behind this new fusion detour are Mohan and Vignesh Ramachandran (both of whom worked formerly in European cruise liners). “One of our main highlights is the dragon smoke popcorn (caramel and masala) where the popcorn is frozen in liquid nitrogen,” says Krishnan. Among the desserts, the nitrogen basundhi is a hit already. “Dark chocolate and mango yogurt cream are topped with crumble and passed through liquid nitrogen to turn it into a mousse-like dish,” he explains, adding that soups like roasted pumpkin and coconut soup and the jelly-like cauliflower creme soup are expected to get repeat orders. Vegans must not miss the coconut milk ice cream, he urges, revealing plans to open an outlet in Malaysia.
Around Rs 800 for two. Details: 28263405
— Karan Pillai