Nimisserie is unapologetically over the top and comes off as just about average in every aspect including the concept of “aspect” cuisine.
Natasha Ali helps you out on one of the toughest decisions of the year – where to wine and dine your date on Valentine’s Day this year.
The Beer Cafe recently added Bangalore to the list of cities in India where it has a presence, and Natasha spent a pleasant couple hours checking out the beers they have from across the world, and sampling the food that well complemented a cold one.
There is a festival of baos on at The Fatty Bao, and no one will leave unhappy or even slightly hungry, says Natasha.
Divya Sathyaraj has a famous last name – daughter of a very well-known South Indian actor. And with a younger brother who is also a Tamil movie actor, she’s grown up with dinner table conversations around healthy eating and staying fit. It is perhaps no wonder then, that she is steadily making a name for herself as a nutritionist. She counts amongst her clients the wife of A. R. Rahman, Sairaa Rahman. We sat down to talk about food and nutrition and in particular, her views on South Indian food as healthy and whether it lends itself to those working to lose weight.
One of Natasha’s favourite places to visit in Bangalore for Coastal cuisine, Anupam’s Coast II Coast is an old standard on MG Road, tucked away in a little shopping mall. It’s got that old school vibe and wait staff, affordable and delicious food, and a decent bar menu to keep you going.
Saturday is the start of the weekend, one is peppy, bright eyed and bushy tailed, looking for something fun to do. Vivanta by Taj, Yeshwantpur decided it was time to step into the breach and present Bangalore residents with a new option – Saturday brunch at their Mediterranean Cafe Azure. Named Mou Taverna, the vibe was of a Souk – a little marketplace, that included Channapatna wooden toys for the kiddies to buy and play with, cheeses, sauces and potted plants for sale, and of course, a very delectable spread.
I admire and applaud The Biere Club’s efforts to keep innovating and trying different things. It adds that element of something new to try when next you visit, it means you have new items to add to your favorites list, and of course, you’re always assured of a choice of half a dozen beers on tap to accompany your meal (or maybe the reverse, and some new nosh to accompany your cold brew!).
I was wondering if this would be a case of chocolate, chocolate everywhere, with garnishes and sauces in the mains, apart from the dessert spread. To my surprise Chef had chosen to keep the focus on desserts, and added just a couple touches of chocolate to other dishes.