Restaurants 5 results

Spearheading Progressive Nomadic Cuisines

Ever indulged your taste-buds in the foods of the nomads who coursed the seas from Southern India and Sri Lanka to Malaysia? Progressive nomadic food is creating ripples in gourmet dining. Nomadic cuisine from South India and Sri Lanka is rich in raw flavours with sharp tastes that provide a tantalising experience. The food of the wanderers has sustained over the years and has nurtured tribes that traversed new lands, while lapping up unique influences along the way. And now gearing up to ...

Slo Food Co.2 – Slow & Sustainable

Bright and airy, sleek and compact. With modern seating and minimalist design. This is the feeling we get as we walk into Slo Food Co.2, the only slow food centric restaurant in Bengaluru. With a thrust on slow cooking and everything sustainable, the restaurant is turning into a haven for wellness-conscious guests on the lookout for some gourmet offerings. A concept pioneered in the 1980s by professional gourmand Carlo Petrini, who had protested against the opening of McDonald’s near Rome’s ...

Maki Brunch

Sunday brunches anywhere in the world are elaborate affairs. But can get ooh-so-monotonous. Come to think of it…the same mundane platters, counters with endless queues, pots of oil-soaked curries and sinfully sweet desserts. We decided to nonetheless give a Sunday brunch a try and headed to ITC Gardenia in Bengaluru. Spread across three chic restaurants in the luxury hotel, this brunch was presented with an appetizing twist. Rows and rows of flavourful delicacies from the Land of the ...

Brunch with Coastal Twist

The Indian port city of Mangalore is heralded for its diverse cuisine that takes inspiration from communities like the Bunts, Konkani-speaking Saraswat Brahmins and Christians, amongst others. An overnight road journey from India’s Silicon Valley Bengaluru, Mangalore boasts of a distinct variety of appetizers like biscoot roti (puffed flour balls coated with semolina and stuffed with spices), mains like tendli bebbe upkari (a preparation of ivy gourd and cashews) and desserts like patholi ...

Hacks to Crack Buffets

How often have you strolled out of a buffet feeling you should have eaten that over this, or eaten more than you actually did? The feeling of not having gotten your money’s worth is common amongst all buffet regulars. A must-do feature for dining destinations across the globe, buffets promise a time to eat-all-you-want. But can you really eat all you want? “No” say chefs who state that an average person can at best consume only 350 gms of food at a time. With varied consumption and ...