The Sriracha Experience | UB City | Bangalore



Woh!

It’s been quite some time that we’ve written on the blog & we don’t have a good excuse for it. We haven’t announced it yet, but we’re now in Chennai too! Although, we haven’t had the chance to explore Chennai as much as we’ve done with Bangalore but we’re getting there.
 
Recently, we’ve been to Sriracha in UB City, Bangalore & the experience is what this post is about.

They have a pretty elaborate menu, the reason being we tried sample portions of most of the items to try as much as we can. 

We tried Salads, Dim Sum, Baos, Sushi and the general starters & main course. We were completely stuffed towards the end so we couldn’t have dessert! Can you guys believe that? We were a bit out of the game but we’re coming back strong for sure ;).

Regarding the ambiance: We enjoyed the open air seating which was a bit uncomfortable as the more the food you ingest, the hotter you feel. The inside had air conditioning with oriental designs.

Coming down to the food:

The items are priced appropriately & the quantity & quality are at par. Now we’ll list down the items we recommend & the ones we didn’t like so much. Our preference is different so it won’t be fair to list as not recommended. 

Must try: Som Tam Green Papaya Salad, Honey Hunan Roasted Pork Bao, Steamed Prawns Spinach Roll & Aromatic Spicy Chicken Dumplings, Grilled Lemongrass Chilli Fish, Coffee Rubbed Pork Riblets, Pandan Leaf-wrapped Cottage Cheese, Stir-fry Tenderloin in Sesame Hot Garlic.

These are the stars & we definitely recommend them. We tried a couple of cocktails to quench our thirst: Cancun tea (a highly intoxicating mix of alcohol) & 2 alcohol based cocktails: one with Black Dog & the other with JW Black Label.




The Som Tam salad was fresh, citrus-y, sweet & sour & had a good crunch to it. The Pork Bao was a classic. Everything was spot on. The Prawns Spinach roll was remarkable. The simplicity & natural flavors excited us the most. The black bean sauce complemented the rolls. The Aromatic Chicken Dumplings were very different in taste with a hint of lemongrass. The chicken was cooked before steaming & was mildly spicy. The Lemongrass fish was aromatic & juicy. The Riblets were spectacular. Good amount of meat and can be handled single-handedly ;). The tenderloin prep was spicy & full of meaty goodness. The Cottage Cheese prep was mind blowing. It melted in the mouth & the taste was unparalleled. 

We tried 2 Sushi variants: Cucumber & Cream Cheese & Prawn Tempura. Both were decent but we’d suggest tampering with the combination inside the Sushi. The balance was flavors need to be improved. 


We felt a couple of dishes can be made lip smacking: Wild Mushroom Purple Dumplings, Rock Corn, Togarashi Dusted Sriracha Prawns. 

The first has a fascinating color but the taste doesn’t complement the first impression. The Rock Corn needs more effort. We found it to be too plain. The third is a Sriracha signature but we have to be honest: The preparation can be made much, much better! The coating of the prawns need more zing. 













That’s all from our side!

Overall, we had a super Saturday lunch. 

Nowadays, most restaurants tend to overcharge for items but certainly not in this case. The items provide VFM & we’ll definitely try re-visiting. A special mention to their Khow Suey which is mouth-watering, crunchy & aromatic.

Do check it out & let us know what you guys feel.

We’ll be back soon with tasty news ;)

Till then—Enjoy life & bon apetit!

Bombay Brasserie now at RMZ Ecoworld, Bangalore




It’s been quite some time that we are continuously inactive!
Now there’s a good news & a bad one. Since we can’t ask you which one goes first, here it goes: We are now going to cover place to eat in Chennai as well! The bad part is that the frequency might decrease a bit.

We’ll try our best to keep bringing you guys the best of F&B like we always do.
In this post we’ll be talking about a restaurant which after its initial success in Bangalore, has gone ahead & opened a new outlet.

We were recently invited to experience the offerings of the new outlet of Bombay Brasserie in Bellandur. The outlet is located in RMZ Ecoword-The Bay.
Our previous experience with Bombay Brasserie set up a high level of expectation & we’re happy to say that the standards have indeed been maintained!

Before we talk about the food, we want to emphasize on the ambience, the seating & picturesque surroundings. The setting of the restaurant really puts the weather of Bangalore to great use. If you visit, you’ll come across a lot of blue & green. They even have tables with swings on both ends so you can rock & eat at the same time. (Doesn’t work for us though)

naga gosht , bangalore food blogger

bangalore food blogger , mushroom




Now it’s time for the point of focus:
This time we were accompanied by someone who loves food as much as we do & thanks to her we were able to clean everything which was served.

Without getting into much details we’ll list the items we tried & which ones we recommend.
Starters: Spicy Pahadi Mushrooms, Naga Ghost Pepper Wings, Kashmiri Naan Kebab, Old Delhi Murgh Boti with Butter Roomali & Rajputana Murg Soola Kebab.

We tried the Kashmiri Naan & Old Delhi Murgh Boti & the taste was remarkable just as the time before. We loved the mushrooms. The spicy minced paneer filling & the pahadi masala did wonders with the flavor & taste.

The ghost pepper wings were smoky, hot & unimaginably tasty! If you aren’t afraid of the next morning, do try this. This might make you cry but you won’t stop having it. Lastly, the Soola Kebab was presented very well & even blow torched in front of us. The meat was juicy, tender & retained all the flavors. The prep is mildly spicy but it didn’t have an amazing kick to call it wow.
For drinks, we tried their Pauas which are local Mumbai drinks served in small bottles. [The idea is to make them portable for travelers].





They have interesting colors & flavors & they really stand out.
Apart from these, we tried the Fauji Party Special which is a dark rum based drink with pineapple & chaat masala. It is not a sweet drink so you get the raw kick of the rum in each sip.

For main course, we tried the Goan Prawn Biryani & Rajasthani Dhungar Maas accompanied by Chur Chur Paratha.
We tried the Biryani before and it had the same great taste. The Paratha was interesting. It was like a lachha paratha with an additional crispy top layer which tastes like a cheese cracker with seasoning. It tasted great & went well with the semi-spicy mutton prep. The Mutton pieces were cooked perfectly & the gravy was lip smacking. 








For dessert, we tried the Amritsari Kulfa & Anglo Indian Bread Pudding.
The former was a combination of Kulfi & Rabdi on a bed of Phirni. It was creamy with the right amount of sweetness & the hint of rose syrup added to the experience. Definitely wow! The portion size was pretty big as well. 

The latter: comforting & mildly sweet bread pudding served with custard. The portion size was huge. The best part about this dessert is that it was very light on the stomach in spite of the portion size. We would classify this as an entire meal itself.
That’s all we tried this time as we were on a diet! :P

It feels great to be back! We would love to hear more from you guys in the form of comments/tweets/anything.

If you like quiet/calm/romantic dining, this should be your pick. The food is great & you’ll get to know that first hand.

We’ll be back soon. Very soon ;).
Till then—don’t lose faith & bon apetit!

Innovative & Delectable Molecular Cuisine @ White Plate | Bangalore

Honeysuckle Smoked Duck Breasts @ White Plate | Bangalore
Honeysuckle Smoked Duck Breasts

After a pretty long time we are super excited after visiting a restaurant and it is justified as we believe it is one of the best in town!

Food has a lot of craftsmanship involved and nowadays there is a lot of controversy between presentation & taste. In some cases the dishes are presented very well but don’t taste as good and sometimes vice versa. Thanks to Instagram, many good eateries are facing the heat because their presentation is not “Instagram” friendly, leaving aside the fact that they might taste amazing.

This post is dedicated to a relatively new restaurant in M.G Road, Bangalore named The White Plate by Chef Jason which serves food which is not only a masterpiece in terms of presentation but also the taste! They use molecular gastronomy but it is nothing like the other encounters we have had.

The environment they provide is relaxing, romantic & airy (except for the occasional heat spell where you start to feel the heat). Since it is an open air restaurant, it does tend to get a bit hot when it’s not breezy. They have an open kitchen where Chef Jason and his team create plate licking wonders.

Now coming down to what we tried:

Appetizers: Celebrity Shrooms, Chilli Crunch Chicken Squares, Jalapeno Motichur Salmon Compound, English Bacon Wrapped King Shrimps & Jamaican Rhum & Demerara Chilli pulled Pork Belly.

Amuse Bouche

Celebrity Shrooms @ White Plate | Bangalore
Celebrity Shrooms

Chilli Crunch Chicken Squares @ White Plate | Bangalore
Chilli Crunch Chicken Squares

Jalapeno Motichur Salmon Compound @ White Plate | Bangalore
Jalapeno Motichur Salmon Compound

Quite a long list isn’t it? The best part about all of them is that all the flavors are distinctly identifiable. The meat has a delicate pink colour in all cases because they are cooked to perfection and Chef Jason makes sure that the experience he provides will make people come back!

We’ll touch the highlights only: The shrooms were crispy with a rich peanut butter & chilli flavour. The Chicken squares had an amazing chilli flavour and the meat was pink in colour. The crispiness was unforgettable! The Motichur salmon compound is something you need to try to believe. The salmon compound by itself had a distinct taste but slightly bitter. When all the components in the plate are tried together, they create symphony in your mouth and: perfect balance!

The bacon wrapped shrimps had a twist: they were served with mustard caviar and curry leaf foam. For a change these actually added flavour and the meats were perfectly done as expected. As for the chilli pulled pork belly: It was one of the best pork preparations we have had till date. It was spicy & the texture was perfect.

Drinks: Smoked Tennessee, Caribbean Sin, Blushing Sunset and White Plate’s new Pickle Back Tini.

The first had a delicate smokiness along with the good old taste of Tennessee whiskey. All the others had fruity foams in them. The second had pineapple foam which just added a touch. The third one was a white rum based cocktail with orange, pomegranate and cranberry foam. The last one had suspended mint caviar which was the highlight. Their drinks are all well balanced and serve as perfect accompaniments with the food served.

Innovative & Delectable Molecular Cuisine @ White Plate | Bangalore

English Bacon Wrapped King Shrimps @ White Plate | Bangalore
English Bacon Wrapped King Shrimps

Smoked Tennessee

Blushing Sunset @ White Plate | Bangalore
Blushing Sunset

Now for mains: Pan Seared Breast of Chicken, Honeysuckle Smoked Duck Breast & Fruits of The Sea.

The duck was marvellous! It has a luxurious pink colour and we could never imagine that duck breasts could be this soft. Along with the poached pear, quinoa and the smokiness of the meat it was too good to be true. The Chicken preparation had a lot of items but undoubtedly the mass of chicken stole all the attention. The stuffing in the chicken was absolutely mouth-watering and it tasted heavenly.

Lastly, the fruits of the sea had a different charm altogether. The preparation has a pair of scallops & prawns and a fillet of sea bass on coconut Arborio along with two water cakes filled with salt water and capers. The idea is to burst these and have the dish to experience seafood beside the sea! The sea bass was not as juicy as expected, but the coconut Arborio was delicious. The scallops and prawns were fresh but the spice covering was a tad bit overpowering.

Pan Seared Breast of Chicken @ White Plate | Bangalore
Pan Seared Breast of Chicken

Fruits of the Sea @ White Plate | Bangalore
Fruits of the Sea

Re-Constructed Black Forest Raspberry @ White Plate | Bangalore
Re-Constructed Black Forest Raspberry

Lastly, for dessert we had the Chefs special: Re-constructed Black Forest Raspberry.
Chef Jason made this in front of us and we could see his excellent plating skills and vision. This was created from scratch and it looked and tasted fab! The highlights were the raspberry dollop and the Malibu coconut ice cream. This had honey and watermelon caviar which gave a further boost.

This marked the end to a nothing less than excellent meal. It was indeed one of the best experienced we have had till date.

The concept & idea of opening White Plate is of Mr. HRG Swaminath from Les Roches hospitality who also owns the restaurant.

So, the next time you feel like you want to blow your mind: this is your ticket.

Do let us know about your experience if you visit.

We hope to visit soon and we’ll of course let you know.

Till then—hold on to your horses and bon apetit!

Rudra On Zomato

view my food journey on zomato!

The FLB on Instagram

Priyanjana On Zomato

view my food journey on zomato!