 |
| 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 |
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 |
 |
| Ganna Chicken |
 |
| Paneer Tikka |
 |
| Sarson ki champey |
 |
| 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.
 |
| Front: Kiwi Panna, Back: Masakali |
 |
| 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 |
 |
| Mastawa |
 |
| 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 |
 |
| 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!
- 21:46
- 4 Comments
