Once inside, the tea bar is what catches your attention - warm, inviting especially since you can also take a look at a tempting range of snacks stacked tall in glass jars on the wall and in the display unit. The seating at the cafe can have around 60 people, perfectly happily perched on cushioned stools, high chairs, sofas, mesh back chairs and waaaait for it... swings! Yup... I don't have a picture of the swings to share with you - but then come on - I need to give you something that you can look forward to seeing on your own.

The architects of Tata Cha had 1200 sqft of space to convert into this cafe and had some odd spaces to work with - considering it was once a classic styled home. Each of these corners have been smartly converted into a welcoming space...

Up here to the left you see how the corners and silhouettes are so characteristic of home - and have been converted into a huddle corner where a group can easily settle down. Who said the L-shape approach is meant only for those modular kitchens!

And then you have this cute space atop a two-step elevation - perfect for that selfie that is now pretty much mandatory and quite the spot to snag when you are sitting down with your cup of tea.

Now that you know how cool this can be... let's explore the menu and teas now a bit shall we?

Your chai will come in one of these glasses. Tata Teas have done their homework when it comes to the curation of their tea menu. With more than 100 tea experiences garnered from across the country and cultures that love their teas, almost everyone will find something that they will instantly identify with.

The tea menu is split into Steaming Hot, Icy Cold and Specialty Origin Tea. And what's really good is that for someone like me who loves to munch of something with her chai, there is so much to choose from.

Let's start with the Dunkers. By and large a concept that has been part of any chai drinkers habitual cup, it has never really found its way sit-down cafe setting before. Tata Cha has scoured the country for top favourites and that's why in the lovely glass jars you see the likes of a crunchy, flaky Methi Khari, which teams up beautifully with a Classic Kadak Chai; the same can be said for the Masala Rusk which has a spicy after taste and dunks beautifully into a Masala Chai; the Kulfi Sticks with their sesame seed dusting are quite neutral in terms of flavour, making them a great option for just about any tea - but I would pick the Extra Doodh Chai to go with it; and if your tastes match mine, then the Cinnamon Rusk, its sweetness complemented by a generous cinnamon dusting is what you want to end on. All of the Dunkers are served in twos and your Chais are available in standard and large sizes.

If you want some long forgotten memory of childhood to be invoked thanks your tea - all you need to do is order from the Black Tea section - A Nimbu Da or Chatpata Churan and team that up with some Cream rolls and Kulfi Sticks. The Cream Rolls alone will take you back to those long lines spent at the school canteen or that dilapidated tuck shop outside school, with pocket money to pick some cones up.

Try some of the Fruity Cake with the Gur Chai or even the Gulkhand Chai if you feel like mixing it up a bit and getting all experimental. Some interesting food-meets-tea experiences to be had there.
Now what is really interesting about the food menu here at Tata Cha is that it is not all about the small eats. There may be a time when you will want something heavier - that doesn't really constitute finger food, yet is far from being a meal. At such times you can pair your a Classic Green or Peach Flavoured Green tea with some Chakri Samosas. Pretty to look at and very satisfying to pick apart and eat.

Another Chai warmth memory inducer (if I may have the privilege of concocting these terms), is the Adda Veg Cutlet. Thick, tear-drop shaped and packed to the gills with all that mummy would be very happy with, this is a mouthful that pairs especially well with some Assam Tea. 

Also on the menu is the classic Maharashtrian Dabeli, which is made with wheat pav if that makes you feel better about indulging - this with some of their Nilgiri Chai and I am a very sorted human being. What's not to love in a good Dabeli - the textures of soft, crunchy, crispy and the punch of the mint chutney can bring together some real magic.

Specialty Origin Sikkim tea with some Dal Pakwan would be a great pairing. A Sindhi breakfast staple, you can break the rules a bit and indulge in this with your morning or afternoon break chai or simply because you have a hankering for it. The maida puris are in plain and masala versions and the dal itself thicky, creamy and very satisfying in terms of spicing. The thick tamarind chutney served alongside packs that additional punch.

And, a first as far as I see it, Tata Cha has introduced the concept of plated meals for one that can be paired with your chai - So you could try the Veg (Picture above) or Chicken Stew with steamed rice - with some Kadak chai. You could also go with the Butter Chicken (Below) or Paneer Makhani Khichdi with a tea of your choice (Psst... I would go with the Nimbu Da). The menu also features an amazing Muttar Kulchas, with the kulchas being very reminiscent of a road trip up in the hills up North.

 These are fairly large glasses standing around 5" tall and with a full capacity of 600ml (though I would never fill it up to that level, there are some of my favourite wines which warrant such a pour)



And now for that giveaway - The good folks at Perfico would love to share the joy and are giving away a set of engraved wine glasses. Here is what you have to do. This is a giveaway that will happen on Instagram so

1. Like the Perfico Facebook Page here
2. Head on over to Instagram and like my Instagram handle
3. Share your favourite wine glass picture from anywhere, on Instagram and tag @Bangaloresrestaurants on Instagram . Tell me why its your favourite and use the hashtag #personalizedwineglasses
4. This giveaway is open to everyone across India - And is open from today to Sunday July 2nd 2017 midnight.
So make sure you follow these instructions to the T and you may just have yourselves an awesome set of glasses to add to your bar. 

Disclaimer: This post is in collaboration with Perfico.com

If you are someone who has been a regular on the blog, you will know, that my daughter enjoys our eating out experiments. So familiar has she become with cuisines, she is now quite specific about what she wants when we are out. Thin crust Margherita pizzas are high on the cards for her each time. But as a mother, all that flour and processed ingredients that go into commercially made pizzas frighten me quite a bit. Added to the fact that we are a family with a strong legacy in terms of diabetes, I have always looked for better alternatives.



A term diabetics often hear in relation to their diets is maintaining one with a low Glycemic Index or GI. This is a scale that ranks carbohydrates by how much it raises blood glucose levels in the body. A low GI diet leads to healthy metabolism and weight management both of which effectively helps to manage blood sugar. Anything that is ranked 55 or below is considered good and anything 70 and above is high. Protein or fibre rich foods which have a low GI have a steady and sustained release of sugar in the body. Using wheat flour therefore that has a low GI helps in managing diabetes.

Due to its unique "Natural Grain Mix"; the blend of Aashirvaad's whole wheat flour and pulse/legume flours ensures that this Atta is high in protein and fibre with a low GI of 53. I was skeptical about the rotis I make being as good in terms of taste, but I found that there was hardly any noticeable difference. Which made me adventurous enough to try making a pizza from it too.
This is what a nicely risen dough is going to look like an hour later. It would be best if you place your dough in a warm space for it to rise. In winters, place it above your oven, which has been preheated for a short while.

Now while you are waiting for your dough to rise, preheat your oven at around 180 degrees centigrade. In your deep baking tray, place the roughly chopped tomatoes and spread themout. Throw in the cloves of garlic, sprinkle with salt, pepper and a generous drizzle of olive oil. Put this into your oven and roast for around half an hour. I have a fan option in my oven and used this as well. Once done, pull out your tray and roughly pulse together all the contents in a mixer. You will have your base margerita sauce ready to go.

Once your dough has risen, pull out a ball of dough, of approximately 1.5 chapatis worth. Dust your platform and roll out this dough into a circle, till it is nice and flat. Pick up this circle and apply it to a pizza pan of 11" diameter that has been well oiled. Add a generous ladle full of your margherita sauce and spread it evenly across the circle. If you are using a mix of cheeses, add on a mix of grated cheeses to your liking. Throw on a few basil leaves.

Preheat your oven to 200 degrees celsius and then pop in the pan for 15 minutes or till the cheese has melted. Once done, pull the pan out of the oven and sprinkle with dry pizza seasoning. Cut out slices and serve up!

The pizza ready to be popped into the oven - there is a certain joy of having an uneven sized pizza with awkward edges. Its hand made, rolled out and served, making it immensely enjoyable, especially since you can put on just about anything you like on this base. And the best part, its so good for a healthy indulgence.



Aashirvaad Sugar Release Control Atta will be available at all modern & general trade outlets in Bangalore in convenient pack sizes of 5kg and 1 kg, priced at Rs 295 and Rs 60 respectively. Aashirvaad Sugar Release Control Atta does not cure diabetes or replace therapy or treatment for the condition. It only helps manage diabetes when consumed as a part of healthy diet and lifestyle

Minister of Agriculture Krishna Byre Gowda on his vision for millets in the state and country.