Foodie Land Blog | Indian food and restaurant reviews

The New Menu @ Salt - Indian Restaurant Bar & Grill | Bangalore

Salmon Malai Tikka

Sometimes, we don’t wait & directly get what we want. When it comes to Indian Cuisine, we have a favourite which we have reviewed & also visited a couple of times on our own accord.

This favourite is none other than Salt-Indian Restaurant Bar & Grill, Bangalore & they’ve launched their new menu pretty recently.

We were invited for trying out these new menu items & as we had expected: we were not disappointed at all.

So, this time we bring to you the latest offerings from Salt! They have changed quite a few items on their menu but they have retained the ones which their patrons like the most.

Most of the items we were served were tasting portions so don’t think that’s the quantity they serve!

Kheema Pav

The New Menu @ Salt | Koramangala | Bangalore

Black Eyes Peas Soup

Since this is a post talking about the new menu in general, we’ll not discuss in details but just let you know which ones we recommend.

We tried assorted tasting portions including classic Kheema Pav, Tawa Mutton, Salmon Malai Tikka, Assorted kebab platter, main course & a selection of dessert.

The Tawa Mutton is a must try. It is served on a coin paratha & the mutton cooked with spices, tastes marvellous. Kheema Pav is the usual & nothing to stand out except for that the Pavs are soaked with butter.

We also tried a salad consisting of sweet potatoes & paneer. It was very well balanced & the combination rocked!

Along with the appetizers we had a couple of drinks. Since they were not serving alcohol at the time, we went with non-alcoholic beverages: Watermelon cooler & a plain Mojito. Both were very refreshing.

Starter platter @ The New Menu @ Salt | Koramangala | Bangalore

Assorted starters

Assorted Kebab platter @ The New Menu @ Salt | Koramangala | Bangalore

Kebabs

Coming to the grilled items: The Paneer Zaitooni Malai Tikka was fabulous. It melted in the mouth & the creamy, spicy stuffing was marvellous. The Yellow Chilli Jhinga Kebab was juicy & mildly spicy. The prawns used were fresh & sweet. The Kache Aam ka Chicken Tikka is a Chef favourite & deserves to be so. The kebabs taste amazingly juicy with a mild aroma of raw mango. A bit more could have made it better. Lastly, the Lamb Methi Kebab is different than the usual lamb preparations we all have. It had a slight bitter aftertaste of the Methi/Fenugreek, but retains all the flavours of the lamb. The meat is tender & juicy.

Coming to the main course:

We recommend: Railway Mutton Curry & the Awadhi Gosht Keema Pulao.

The mutton curry is all about a burst of flavour in each bite. The mutton will melt in your mouth & the gravy is semi-rich. This is not a spicy preparation & can be enjoyed with rice preps or the breads served such as Baked Olive Naan.

The pulao tastes exquisite! We literally had the pulao without mixing with anything else. It is so flavourful with abundance of minced meat that it is a meal by itself.

We tried the Amchuri Bhindi Masala which was pretty good as well.

Railway Mutton Curry

Awadhi Gosht Keema Pulao

Dessert Platter

Molten Chocolate Cake

Lastly, the dessert: the platter consists of Kesar Kulfi, Gajar Halwa Spring Rolls & Qubhani Ka Meetha.

We don’t like the last preparation so we won’t comment on it. The first 2 are to die for! The Kulfi has a proper creamy texture & perfect sweetness. The spring rolls are fully stuffed with Gajar Halwa & the richness in each bite speaks for itself.

If you visit, DO NOT forget to try the Elaneer Payasam from the old menu. That’s something which you won’t get anywhere!

That’s our POV of Salt’s new menu & apart from the good old items, we are sure these will impress as well.

We highly recommend a visit if you have a palate for fine Indian Cuisine.

We’ll be back soon with more grub!

Till then—be patient & bon apetit!

14:24
4 Comments

The Experience @ Salt-Indian Restaurant Bar & Grill | Koramangala| Bangalore

bangalore

Salt Rasmalai

We have come across some serious restaurant nomenclatures in our span of food & travel blogging and this time we will talk about a restaurant whose name is an ingredient which is fundamental to all food items.

Before that, let’s talk about the serious nomenclatures: some are ‘serious’ly funny whereas some are ‘serious’ly impressive & or amazing, while some are quite common and now comes the most important category: are you ‘serious’ly kidding me? We did not mention any examples specifically not to insult/praise the choices of the people behind. Do think about the names you know of and ponder/laugh out loud!

Now, enough with the fun and continuing from where we left off in the beginning: so the fundamental element in food is salt and the restaurant we were recently invited to is none other than Salt-Indian Restaurant Bar & Grill.

For people residing in Bangalore, everyone knows Forum mall and this is located inside it on the second level and overlooks the busy roads. Although it is located in a mall, it is very spacious with comfortable seating arrangements and serves rich, flavourful and sensational Indian food.

We received a warm welcome from Chef Bala who runs the show at Salt and after running similar shows in Taj Coromandel before and many other establishments all over the globe he decided to start one of his own. So, Salt is his brainchild and he sure takes care of it!

We did not try a lot of items here as all the items were heavy, well presented and absolutely mouth-watering. It’s high time we proceed with the food:

For drinks we tried the Bellini and a Salt Signature Cocktail called the Dilkush. The Bellini was standard with a hint of strawberry syrup but the Dilkush was something special. It is a Kulfi based vodka drink with Baileys Irish Cream and vanilla ice cream and it was a sweet and strong symphony. The creaminess, the sweetness and the kick of the vodka were all in sync and beautifully balanced. The Kulfi was the captain of the cocktail.

For the food, we started off with an Amuse Bouche which paved the way for spicier preparations.

Letting the starters loose: The Paneer 3 ways, Saffron Chicken Tikka, Pardha Jhinga Kebab, Galouti Kebab and a special Punjabi Chicken Tangri Kebab.

To be honest, one needs to try them to experience what they offer as there were no negatives in these. The Paneer 3 ways consisted of huge chunks of paneer marinated and prepared in 3 different ways on a tandoor of course. The 3 variants were the BBQ paneer, cilantro paneer and the Figs Stuffed Paneer Tikka. They have different spice levels and the flavours complemented well. The BBQ paneer had a tangy & spicy combination whereas the cilantro was all green with the freshness of coriander and herbs. The Fig Stuffed preparation was slightly on the sweeter and it was a balanced extravaganza!

The Saffron Chicken Tikka was super rich with huge chunks of boneless chicken. The chicken was very soft and juicy with a rich yellow colour. This has a lot of calories as the chicken is marinated with loads of cheese, spices, herbs and saffron. The taste is unparalleled.

Dilkush

Amuse Bouche@ Salt-Indian Restaurant Bar & Grill | Koramangala| Bangalore

Amuse Bouche: Olive spiced Paniyaram & Sabz Kurkure

Paneer 3 way

Saffron Chicken Tikka

The Pardha Jhinga Kebab was all about big prawns wrapped around a roomali and roasted to perfection. The sweetness of the prawns complemented well with the mustard present along the lining of the roomali.

The Galouti Kebab was worth the wait: The smoky & minced cakes of lamb were just heavenly and were presented in the traditional way on a saffron tawa paratha. It is definitely one of the best Galouti Kebabs in town.

The special Chicken Tangri was a chef recommendation from their special weekend Punjabi menu and was very different. The chicken legs were grilled to perfection like it should be but that was not all: it was stuffed with a mixture of ginger, minced chicken and nuts which added to the experience.

Now that’s all from the starters which receive a big thumbs up from our side: outstanding stuff!

We were quite full after this so we did not try much of the main course, so the Saffron Nuttie Pulao along with the Alleppey Scallops and the Prawn Curry was all that we had.

The Pulao had good colour, with caramelized onions and roasted nuts which added a good crunch to it. The Alleppey Scallops and the Prawns had the same method of preparation.

Pardha Jhinga Kebab

Galouti Kebab

Tangri Kebab

Saffron Nuttie Pulao

The essence of raw mango and curry leaves were predominant in both and the scallops and prawns were well done. The characteristic flavours of the two brought in minor differences in the dish but both were homely, flavourful and delicious! We also tried a Grilled Pomfret preparation which was as per expectations.

Their dessert items are also unique and we tried a few fusion concepts. We tried the Salt special Rasmalai, Jamoon Tiramisu and Salt’s Éclair and Chefs special Elaneer Payasam.

The Rasmalai had an amazing presentation. A scoop of vanilla ice cream on top of a submerged layer of Rasmalai was certainly unexpected. The Rasmalai was soft, spongy and the entire combination was spot on.

The Jamun Tiramisu was a fusion from Salt and was better than most we have come across. The Jamuns were soft and the consistency of the Tiramisu was perfect. Normally Tiramisus give off a feeling that they have been refrigerated, but not this one.

The éclairs were also delightful. They were soft with creamy cashew praline and again with a very appetizing presentation. The Elaneer Payasam was the lightest & simplest of them all apart from being delightful. It was a little sweeter than what we like but little can be managed!