As we settled ourselves down, we were brought a basket of papads and crisps, typical to an Indian meal with classic Dakshin chutneys of tomato, coconut and coriander. They always make for the best munchies while you wait for the parade of food to begin. Also accompanying these crisps was a pleasant and refreshing drink of coconut water and mint. 




There were quite a few of main courses that made their way to the table, signature thali and katori style. Helpings from these dishes were ladled into each of our katories and were accompanied by Rice Pathiri - a staple thin chapati-like bread that is usually served with an array of meat dishes, just like it was this evening. Ummi explained how this pathiri is not really an easy thing to make and takes a long while mastering it. Along with the rice version, is a slightly sweeter coconut version that is deep fried, slightly greasy, but so satisfying with the likes of the tomato chutney and bhindi masala that was served

One of the first dishes from the main courses that came our way was the Alisa - a wheat and mutton porridge preparation which looks very similar to the haleem, but is a lighter (thanks to the lower meat, higher wheat proportion), made fragrant with caramelized onion and a light hand on the ghee. This is the dish that you will go back for, all through your meal and then, if you are like me, post dessert too.



Each of the main courses were distinctive in their flavours. The Kozhi Varattiyathu with onions and fennel paste rubbed on chicken drumsticks is mild, yet very flavourful, with a strong punch from the fennel. Both the Vendakkai Mulakitthatu (Bhindi Masala) with a touch of chilli and Thakkali Vatichathu (Tomato Chutney/Gojju) had distinctive tangy flavours, pairing very well with the pathiri. The Erachi Varatharacha Curry (Mutton Curry) is quite typical of a Kerala style mutton curry that is coconut based.

Naturally, a bread basket comes to the table as did this lovely Bruschetta. We began the evening with a lovely Gruner Veltliner from the Gobelsburg Winery in Austria - a perfect way to whet the appetite.

We began with a Squid and Chorizo in a bowl of salad greens. There is no beating a good chorizo and these were a nice toasty crisp. It is the squid that stands out amazingly well here - each of the little curls is coated with a Chorizo paste, which has some of that interesting chilli mixed in as well. The saltiness of the chorizo, coupled with the smooth squid that had a nice bite, brought this dish together amazingly well. 

This beauty was for the vegetarians but of course I dug in as well - The Salt Cooked Onion with Parmesan Chilli and Star Anise. The onion here is placed inside a mound of salt and baked. Following which the center is scooped out, blended with parmesan cheese, chilli and star anise and stuffed back int the onion. A crispy and then chewy parmesan biscuit on the side with some more cheese and star anise dust.  

At this point we were also introduced to a lovely South African wine - Kumala, a Shiraz from the Western Cape. A lovely ruby red, not too dry on the palate and a good pairing with the meal. 


This pasta dish was one that truly packed in the novelty factor and a double whammy of taste. Agnolotti that had two stuffings, separated by a little twist in the center! While one side was stuffed with liquid smoked ricotto, the other had morels in a pepper aglio-olio sauce. Topped off with basil, garlic and tomato, this is one you want to go slow on, especially the smoked ricotto part. 


And for dessert - Drum Rolls and Trumpets Blazing, we welcome Ottimo's classic - The Torte Caprese Version 2.0. A much more delicate chocolate orb, dusted with edible gold, melts away when molten chocolate is poured over it, giving way to a blend of white and dark chocolate on the inside. Heaven is a place on earth you say? Well, Heaven is the Torte Caprese 2.0!!

This promotion is on at Ottimo at the ITC Gardenia. A meal for two is approximately Rs 4000

Now that 'its the most wonderful time of the year' and you are of course making the most of it because 'its the season to be jolly', you may be ODing on all the goodies that are so intrinsic to this holiday season. But what if I were to tell you that there is something going on in the city that definitely must have your attention? Its a festival, its different and will certainly give you that lovely savory respite your stomach may actually be craving for before C-Day.

The Fatty Bao at Indiranagar is currently hosting a Bao Festival - 14 varieties of Baos to choose from - each of them a treat sandwiched in between soft, slightly sweet baos - 2 to a portion so that you can share with a friend and try more than just the one. Or of course, if you would rather not share, then two can do just the trick! We were invited to a sampling of these baos as well as a few of the new additions on the Fatty Bao menu.

We began with 7 of the baos at one go - a collection of choices from everyone at the table. I had my share of baos accompanied with the Wasabi Drop - a drink that packs quite the punch of wasabi with a nice twist of Gin and ginger juice, with egg white and lemon. A great way to begin the meal. Here is a look at some of the baos that we shared. We also ordered a round of our favorite picks so that we didn't have to share!

The simplest of descriptions often manage to catch our eyes and that is why these two vegetarian baos made their way to the table. Upfront is the Fried Eggplant Bao with finely sliced miso marinated fried eggplant, kimchi and sriracha sauce. I love my eggplant fried to a nice little crisp and with the little twang from the kimchi and the sweetness of the bao, this was one of my first picks. The Cheesy Kimchi Potato is what you see behind and is exactly what the description says it is with a generous dusting of Korean Chilli Powder and Scallions. Without even beginning on the meat options, these were already my two favorites.


Next up was the Roasted Duck Bao - tender, hand pulled duck meat, with the crunch of cucumber and some scallions to finish it off. Because the four of us wanted a taste of each of the baos, we cut each one in half. Every one of them yielded gently to the butter knife without even a hint of a struggle - meat or vegetable filling immaterial. The Roast Duck especially was a delight to cut through and of course eat!

Japanese tempura meets sushi meets bao in this Wasabi Fish Bao that has crispy fried seabass topped off with wasabi sauce, gari (pickled ginger) and fried garlic and Schichimi. While the crispy coated flaky fish was great, it is the crunch of deliciously fried garlic that this bao that superlative kick. Another pick from the lot for me.

The Chickpea and Wild Mushroom Bao - very reminscent of a Falalel in a Bao, but nice. There were a few other baos we tried that certainly call for your attention - The Char Siu Bao with Pork Belly and Kimchi Apples for one. Another one - the Beef Cheeks Bao is melt-in-cheeks soft and needs only your lips to tease away and the Pulled Pork Bao which gets my vote too.

Absolute Vanilla and Kurant with a hint of cardomom and melon is what makes up the Hello Moto which was my second drink


 As if the Baos were not enough, we also helped ourselves to some of the new offerings on menu. My pictures don't do justice to the prettiness of the Tuna Nigiri with Soy and Yuzu glaze. Each mouthful was made better with the soy and yuzu glaze - the tuna could have been slightly firmer, but that did not take away from the taste for me. Be warned, each portion of nigiri is generously lined with wasabi, so you may want to go easy on what is provided on the side. The Brie with Pickled Plum Nigiri (below) was another delightful addition to the Fatty Bao menu.

So after three long years, we are celebrating Christmas in Bangalore. We go home to Mangalore every holiday season and this year, I insisted that we celebrate here, in our home. Pentatonix and Michael Buble are on loop, am dusting off the Christmas Tree (yes am late) and making plans to pick up more decorations (heaven knows I can open a store already) and Mum and I are planning Christmas Day lunch already. While nothing can beat a good home roasted chicken and stuffing and I believe there is no harm in scouting around to see what interesting Christmas offerings Bangalore's restaurants have to offer this year.

We were invited to a preview of the Christmas Turkey meal at Plan B, Richmond Town. Sure, almost every restaurant is going to have something interesting up for Christmas, but what piqued my interest in this one was the fact that a pub was offering a full loaded Turkey meal. Something worth checking out.

And so we found a seat close to the large glass wall (the blogger in me calling out for better lighting for photos) and waited to be wowed. The menu is a set one and really enormous, so wearing your Jughead/Joey Tribbiani pants would be a good idea.

This menu will be available starting December 24th evening for dinner and from December 25th to December 27th for lunch and dinner. Each meal is capped at a maximum of 20 people, with the minimum for reservations being 9. Of course, pre-plated dinners will also be available for smaller groups on prior reservation. The meal will cost you Rs 1950 all inclusive and will offer 1 glass of sangria, domestic wine or beer per person.


And then we move on to the meal that comes to the table, all guns blazing. The Plan B Christmas meal has a Roast Butterball Turkey as its star attraction. Thick, gorgeous slices of turkey, covered with jus along with a range of accompaniments. Let's go through them one by one beginning with the Turkey. We have had some Turkey here in Bangalore, and this one is, by far, the most memorable of them all. The meat is as tender as cake to a knife and the crispy crackling atop completes each delicious bite. The meat is moist, and the jus brings in perfect harmony.

The accompaniments are plenty - the sausage and bacon stuffing has a nice creamy consistency to it and am guessing a bit of the pan juices of the Turkey as well. Hidden under the Turkey is the Garlicky Green Pea Potato Mash - smooth, creamy mashed potato, with flecks of green from the peas and bits of roasted garlic. Also on the plate were Roasted Baby Potatoes, Orange glazed carrots, and blanched veggies. Though garlic bread is served on the side, it was pretty much ignored till we took some to mop up the little remnants on the plate.


Now remember those Jughead pants I mentioned - Here is where it will come in handy - Each meal also comes with Camembert Mac and Cheese with walnuts. A single portion is technically good for two. Below that crunchy, cheesy surface lies your one-way ticket to cheese-filled heaven. We barely got through half of one, so pace yourself during this meal.

The meal ends with a Christmas pudding, which we did not get to sample since all the ingredients are still currently working their magic and will be ready only in time for this promotion. Going by the rest of the meal, I am sure this one will be as indulgent.

There was no way Lil Miss would have got through a meal of this nature and so we opted to go with something from the a la carte menu which will also be be available on days of the promotion - pastry wrapped pork sausages came to the table as did a dish from what will soon be a part of the holiday menu - Pork Belly with mash and veggies. This menu will be available from December 15th to December 10th. Happy Lil Miss, very happy parents.