The New Menu @ Paranda | Vivanta By Taj - Yeshwantpur | Bangalore

Lagan ki chap @ The New Menu @ Paranda | Vivanta By Taj - Yeshwantpur | Bangalore
Lagan Ki Chap

It is a known fact that not all good restaurants get recognition because of a variety of reasons.

We have been to a certain Indian restaurant before for a separate tasting and did not quite realize that they are one of the best in the city of Bangalore!

Yes! The quality of ingredients, the taste & the presentation together are just too good to be true.

The restaurant we are talking about is none other than Paranda, Vivanta by Taj – Yeshwantpur and the last time we’ve been there, it was for their Valentine’s Day special menu.

From the cut of the lamb chops to the exotic mushrooms from Kashmir – they sure know how to please a palate!

Exec Chef Agnimitra Sharma along with his team has introduced an elaborate new menu after 6 long years and that’s not all. This time they have emphasized on vegetarian preparations as their non-vegetarian preparations are already a class apart.

So, moving on to what we tried and indirectly torturing ourselves (It happens when you can’t eat the mind blowing food you are writing about!):

From the starters: We tried the mini veg and mini non veg kebab platters, Tandoori Guchhi and a Monster Lobster.

Palak patta chat @The New Menu @ Paranda | Vivanta By Taj - Yeshwantpur | Bangalore
Palak Patta Chat

Karare Khumb @ The New Menu @ Paranda | Vivanta By Taj - Yeshwantpur | Bangalore
Karare Khumb

non veg kebab platter
Non-veg kebab platter

Bhatti da lobster @ The New Menu @ Paranda | Vivanta By Taj - Yeshwantpur | Bangalore
Bhatti Da Lobster

The mini veg platter consists of Corn, Aloo, Paneer & Hara Bhara Kebab whereas the non-veg platter consists of a Chicken Zafrani Tikka , Lamb Chops, Lahsuni Prawns & Mutton Seekh Kebabs.

We were served a refreshing traditional Shikanjvi before the starters.

So, the scales are balanced this time! Both the platter contents are worth retrying. From the veg side: The Hare Pyaz ka Bharwan Paneer Tikka was heavenly. It was very large in size but equally cooked throughout and the taste: Try it to believe it! The Potato/Aloo was also a stuffed preparation but the amazing part was that the entire thing wouldn’t break apart if sliced! This had a tangy taste and the freshness of coriander added to the experience.

The other two were equally good. The corn preparation was crispy and had a good mouth feel. The outer covering had spinach in it and the taste was very well balanced. The Hara Bhara Kebab was a little too dry for our palate. Taste and presentation wise it was at par with the others.

For the non-veg platter: close your eyes and let it take you to paradise!

The Chicken kebab was a powerhouse of saffron and garlic and coupled with the tender meat it was mind blowing. The Lamb Chop was even better! The cut of the meat was super and it can always be had without using hands. The smokiness & the spicy touch made it more irresistible.

The Prawns were humungous in size and had the characteristic flavours. They were fresh & sweet but the bigger the prawns, the flesh tends to get slightly chewy. The Mutton Seekh was delightful. The minced meat & the spices were perfectly balanced and it was not dry at all.

Tandoori Guchhi @ The New Menu @ Paranda | Vivanta By Taj - Yeshwantpur | Bangalore
Makhmali Tandoori Guchhi

non veg kebab platter @ The New Menu @ Paranda | Vivanta By Taj - Yeshwantpur | Bangalore
non veg kebab platter part 2


veg kebab platter @ The New Menu @ Paranda | Vivanta By Taj - Yeshwantpur | Bangalore
veg kebab platter

The Tandoori Guchhi is a rare item and unbelievably tasty. This was char grilled and had a stuffing of malai. For those who are not aware: This variety of mushroom is on super high demand on a global level and is ultra-expensive! You pay the price and get ultimate satisfaction on your plate.

The Lobster was huge, fresh & sweet. The preparation was spicy and the meat was perfectly done.

These are the majority. We were also served a couple of Chaats: Palak Patta Chaat & Karare Khumb (mushrooms). Both were well balanced and appetizing.

These are the highlights. There were other preparations which were decent but did not make it to the above list.

From the mains, we won’t elaborate and simply mention the must tries:

Guchhi Pulao, Veg Biryani, Rogani Nalli, Khumb Kali Mirch Hara Pyaz & Paneer Launglatta
The rice in the pulao retained the flavours of the Guchhi and the rest you can imagine.
The lamb shanks were perfectly done. The consistency of the gravy was perfect and the preparation was not too spicy & mildly sweet. It tasted magnificent.

The Khumb or mushroom preparation was spicy & had a crunch to it thanks to the onions.
The Paneer preparation was very different. It was stuffed with spinach & cheese and it ensured delight in every bite. The gravy was lip smacking.

Rogan nalli @ The New Menu @ Paranda | Vivanta By Taj - Yeshwantpur | Bangalore
Rogan Nalli

Paneer Launglatta


The other accompaniments were Indian breads like Naan, Kulcha etc.

Lastly, the desserts:

Cham Cham, Rajbhog, Mango Kulfi & Jumbo Gulab Jamuns.
All of them contributed to the sweet ending to our excellent meal! The Cham Cham was soft & spongy with the right amount of sweetness. The Rajbhog had the same attributes apart from being in the sugar syrup.

The Gulab Jamuns had stuffed Pista in them and they were delectable. The Mango Kulfi gave us a brain freeze. It was creamy, had chunks of mango and was lip smacking.

If you love a sweet ending, try all 4 of them and you won’t regret it!

Gulab Jamun @ The New Menu @ Paranda | Vivanta By Taj - Yeshwantpur | Bangalore
Gulab Jamun

Malai Cham Cham @ The New Menu @ Paranda | Vivanta By Taj - Yeshwantpur | Bangalore
Malai Cham Cham

That’s all from our side. Paranda changed their menu after many years and they did it with a bang.

Undoubtedly one of the best new menus we have experienced.

No time limits on this one and we highly recommend a visit. They have special veg & non veg set menus @1399 ++ & 1499++ respectively.

Do let us know about your experience if you visit.

We’ll be back with more soon!

Till then—keep reading our posts and bon apetit!

The New Menu @ Kopper Kadai | Koramangala | Bangalore

Taka Tak Paneer Tikka @ Kopper Kadai | Koramangala | Bangalore
Taka Tak Paneer Tikka

So, before we begin we wish you a very Happy New Year and hope you have a rocking year ahead! (better late than never!)

The New Year brings about a lot of “new” things, be it resolutions, schedules etc. but it is normally not expected that with a new year a new menu comes into the picture.

One of Bangalore’s favourite north Indian (actually they serve North West Frontier Cuisine) Restaurants: Kopper Kadai launched its new menu this week and they start off 2017 with a new menu and resolve.

This was not our first visit and the last time as well, the food was exquisite. They have kept a fifth of the old menu and replaced the rest with new and innovative items to maintain their position as one of the best.

The best part was that we had a live interaction with celebrity Chef Akshay Nayyar who gave us a walkthrough of the new menu.

So, starting off the New Year with some spicy, rich and crafted food:

There were a large number of items served and we did not try all of them but we would definitely stress on the ones we recommend this time.

Limca Bhel @ Kopper Kadai | Koramangala | Bangalore
Limca Bhel

Kashmiri Kiss

Chiller Chai@ Kopper Kadai | Koramangala | Bangalore
Chiller Chai

Tandoori Broccoli preparation

Jwalamukhi

For starters we had the Ande Ka Funda, Nadru Ki Chaat, Pesto Soya Champey, Jwalamukhi, Taka Tak Paneer Tikka, Murgh Korma Kebab, Hariyali Machhi Tikka and a few more.

If you are an egg lover, do not forget to try the Ande ka Funda as it has a stuffing of spinach & cheese. You’ll not be disappointed for sure!

Anda Ka Funda@ Kopper Kadai | Koramangala | Bangalore
Anda Ka Funda

The Nadru ki Chaat was a crispy lotus steam preparation and was mildly sweet. Worth a try but won’t be any harm if you don’t.

The Pesto Soya Champey was excellent. The characteristic flavours went through and the rich and creamy feel was delightful. The best part was the consistency of the soya: smooth as silk!

The Jwalamukhi or Volcano was a spinach and cheese preparation and the heart of it was molten cheese. Taste wise not so special if you ignore the cheese.

The Taka Tak Paneer Tikka was spicy with a tangy after taste with huge chunks of Paneer. The paneer was well done and deserves a bite.

The Hariyali Machhi Tikka was standard. It will not disappoint you and at the same time, won’t excite you either. The fish was perfectly done, the flavours went through and the juiciness intact.

The Murgh Korma Kebab deserves the mouth-watering label. One can feel the richness in each bite. Cooked with loads of milk, it gives a mild sweet sensation along with the fusion of herbs and spices. Amazing!

The drinks we tried: Chiller Chai, Jugal Bandi and the Kashmiri Kiss.

The Chiller Chai was unique. There was a mixture of citrusy flavours and the good old notes of tea which ended up as a great appetizer.

The Kashmiri Kiss looked great but was dominated with the flavour of honey. Healthy no doubt, but definitely needs some tinkering. It is served with a burning piece of cinnamon which gives off an inviting aroma.

Now finally for the main course:

We heard that the Gobi Chicken was worth a try but since we didn’t we won’t comment further.

Hariyali Machhi Tikka @ Kopper Kadai | Koramangala | Bangalore
Hariyali Machhi Tikka

Pesto Soya Champey@ Kopper Kadai | Koramangala | Bangalore
Pesto Soya Champey

Pashmeena Nalli Gosht

Murgh Korma Kebab @ Kopper Kadai | Koramangala | Bangalore
Murgh Korma Kebab

Chowdhary Chooza@ Kopper Kadai | Koramangala | Bangalore
Chowdhary Chooza 

Kopper Kadai Biriyani @ Kopper Kadai | Koramangala | Bangalore
Kopper Kadai Biriyani

The Chowdhary Chooza was a chicken preparation with yet again, great presentation. The gravy was semi thick and not worth wasting. The boneless chicken was accompanied with chicken keema in the gravy. It was spicy and lip smacking. Tasted excellent with the breads!

The Kopper Kadai Biriyani was a chicken meatball biriyani and the rice was aromatic, fine and delicious. The meatballs were perfectly done. After this we want to talk about two mutton preparations: The Pashmeena Nalli Gosht and the Laal Maas.

Both are a must try, depending on whether you like meat on or off the bone. The former had the all-powerful flavours of Garam Masala and it always comes through. Insanely tasty!

We expected the latter to be fiery and fierce but it was not quite so. It was balanced for normal human consumption and in fact was mildly sweet. This was not desirable but the meat was well done and preparation was spicy and magnificent.

For dessert, we recommend the Nutella Dodha Lava from the old menu. It is a milk based sweet with stuffed Nutella so don’t stop yourselves!

From the new menu, do try out the special Gajar Ka Halwa called Gajrela! We won’t talk about it as after trying you will ;).

That’s all from our side on the new menu @ Kopper Kadai.

It is one of our favourite restaurants, so instead of a biased opinion we would recommend you to try them out.

Do let us know in case you do.

We will be back soon.

Till then—keep rocking, stay tuned and bon apetit!


*We intentionally left out some items as we do not comment/write about items we don’t try!*

Sattvik Bhojan at Masala Klub | Taj West End | Bangalore



Pure Vegetarian Sattvik Thali at Masala Klub, Taj West End Bangalore
Being Non Vegetarians we hardly have food that has no meat in one meal, let alone a pure vegetarian meal. So, when we were invited to taste the food at the Sattvik food festival going on at Masala Klub located in Taj West End, we were happy to give it a shot. Sattvik Food is often called as the cuisine of Gods. Originated from the Holy Land of Varanasi, this cuisine is made with great care for the Kashi Naresh till date. The Royal chefs have to perform a series of rituals even before beginning with the preparation for the food. 

Sattvik Bhojan is not only pure vegetarian food, but is also calming for your body. So, let us take you through what the menu at Masala Klub has to offer from this cuisine. 

The Dilli Wali Khau Gali Festival @ Barbeque Nation

Malai Kulfi with Faluda and chocolate vermicelli

Buffets are not everyone’s preference. Different people have different likes and dislikes when it comes to food and the restaurant they are visiting. While most people prefer fine dining restaurants, set menus and a la carte in general, there are people like us who have a voracious appetite which can be satiated only by a buffet! [Otherwise we’ll get broke!]

As a tribute to buffets, we bring to you two back to back experiences with Barbeque Nation. The first one being their festival which lasts till 07th August: Dilli Wali Khau Gali” which features Delhi on a platter. The second one involves the launch of a new outlet in Bangalore which is different than the other normal outlets.

Barbeque Nation has redefined the meaning of a Buffet and so they are sort of like pioneers in the buffet sector in F&B. Their customer focus and adaptation to customer’s needs is what made them what they are and now, a buffet lunch and dinner is synonymous with Barbeque Nation!





Now, let’s talk about their festival:

Experience Authentic North Indian Cuisine @ Kopper Kadai | Koramangala | Bangalore

Hathori Parchay
Mutton Hathori Parchay

North Indian Cuisine in general is very close to most non veg lovers because of the rich and spicy meat preparations. Nowadays, wherever we go we see north Indian restaurants and “food corners” but they rarely serve authentic North Indian food. Instead they serve a spicy adaptation which is also tasty and thus widely accepted. Authentic preparations are quite hard to find as most places proclaim that they provide it but they don’t!

We recently visited a restaurant in Koramangala, 5th block, Bangalore which opened a month back and they already got listed as the best restaurant in Bangalore on Zomato! Plus, in the recent World On A Plate event involving the judges of Master Chef Australia they won 3rd place in such a short span of time. The restaurant we are talking about is Kopper Kadai and the entire restaurant is based on the theme “copper”.

They have different types of seating arrangements with a “royal” ambiance! Their speciality is their food presentation which is by far the best and most unique we have seen. But that is not all: Their preparations are equally good. Apart from this, they provide swift service and also have courteous staff.


Number of ladles = number of spices used 


Menu Card


The utensils used are mostly made of copper and they don’t spare any cost to bring excellence at a customer’s table. Another fact before we move on to the food of course: If you do visit here do take a look at the chairs. They use chairs which can be quoted as ancient particularly because of the design and they are very comfortable.

For starters we tried many varieties of non veg kebabs and a couple of veg kebabs. Presentation wise and taste wise their preparations are simple outstanding. There is practically no point in giving an explanation as the best explanation from our side would be: go there and have it!

Their signature dish, the ganna chicken was amazing! From what appears to be chicken sheekhs on wooden sticks, it is actually a chicken sheekh but on a thin strip of sugarcane. Quantity is sufficient and the taste was simply mind blowing. The chicken was perfectly cooked, not oily at all, had an amazing aroma of the herbs and was smoky and spicy. We would like to call it excellent at our plate!

Next up: The Hathodi Parchey. This was a mutton preparation and was served on a hammer. The mutton was very soft and tender and had a faint flavour of mustard. This also had a smoky flavour to add to the delight.

The sarson ki champey preparation was of tandoori soya chops with mustard again. It was impressive how they recreated soya in such large chunks but the problem was that the preparation was slightly bitter. Moreover, the inside did not have much flavour so there is some room for improvement.

The Murgh Chapli preparation was remarkable. They look like cakes with minced chicken, vegetables and spices. They were so juicy that it will make any individual curious!

There was one veg starter, most probably the paneer tikka which was amazingly delicious and heavy. They looked like veg drumsticks because of the break stick tails. The stuffing was of spicy paneer bhurji and it tasted fantastic. From the outside, these drumsticks were covered with fried rice vermicelli (most probably).

Murgh Chapli
Murgh Chapli

Ganna Chicken
Ganna Chicken

Paneer Tikka
Paneer Tikka

Sarson ki champey
Sarson ki champey

Experience Authentic North Indian Cuisine @ Kopper Kadai | Koramangala | Bangalore
A Chicken Kebab preparation: smoked using burnt butter

There were a few more starters but these were the highlights!

Along with the starters we tried the Murgh Raab Shorba and a couple of mocktails. The Shorba was very aromatic, thick and tasty. It was quite appetizing to say the least.
Moreover, this is served separately: the bowls come with the contents and the liquid component is served in bottles which can be poured later.

Their mocktails are a must try as well. We tried the Kiwi Panna and the Masakali and both were refreshing and the masala used in them made them tasty.

Kiwi Panna
Front: Kiwi Panna, Back: Masakali

Murgh Raab Shorba
Murgh Raab Shorba


For the main course there were some equally amazing and delicious preparations:

The Warqi Dal was way beyond our wildest expectation. The simple preparations show the credibility of the chef and the dal was thick, creamy and lip smacking!

There was a mutton halim preparation which they called Mastawa and it was brilliant. It was a rich mixture of clarified butter, loads of mutton, caramelized onions and milk. It was very heavy and very delicious and aromatic.

The cooker Kukkad was a home style chicken preparation traditionally served in a pressure cooker. It was tasty, flavoursome and gives the impression of dining with family. There was only a small problem: the chicken was partially overcooked.

The Minari mutton biriyani was also impressive. The rice was fragrant with good quantity of mutton. It had a taste of garam masala and it was well balanced throughout.

Minari Mutton Biriyani
Minari Mutton Biriyani

Mastawa
Mastawa

Warqi Dal
Warqi Dal
The breads were the usual, at par.

Now after such a relishing experience we had to end it with something sweet ;)

We tried the fruit cream and the dodhalava. The fruit cream had an assortment of fresh fruits along with flavoured cream. Quite a sinful end to a meal! The dodhalava had liquid nutella inside and baked burfi outside. Both the desserts were good and gave the perfect ending to our hearty meal.

After trying these guys we can understand their quality and how much they deserve praise.

Fruit Cream
Fruit Cream

Nutella Dodhalava
Nutella Dodhalava

There is still room for improvement and if they keep performing the way they are, there is much more glory ahead!

Overall, it was honestly a remarkable experience not only because of the food and the presentation, but also because of the friendly atmosphere they create for their guests.

So, if you are in the mood for some Authentic North Indian food with simply awesome presentation, do try out these guys. [And do let us know how you felt ;)]

We will definitely revisit and post about it!

Till then—bon appétit!

Kopper Kadai Menu, Reviews, Photos, Location and Info - Zomato

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