Turquoise - The European

The post for Turquoise has been long pending, and in fact, I had written it once, was about to 'publish' it, but ended up doing something while sleepy and the entire post got deleted. And then I wasn't able to find any of the pictures! Thankfully the horror story ended there, and I'm back with the details about Turquoise - The European (I'll need to visit the Indian a couple of times more to gauge the place fully and type it down).

The menu at Turquoise is expansive, and can leave you spoiled for choice. When Mr. P and I are together, we've just got to get ourselves some soup. The creme de Porcini and the cream of broccoli are the ones we tried, and both are quite good, with the Porcini soup taking the cake for me simply because I like mushrooms over other veggies, especially when it comes to soups. That isn't to say the broccoli wasn't good. In fact, the consistency of the broccoli soup is to be appreciated for not being 'grainy'.

Creme de Porcini

Cream of Broccoli

Some of the starters we had were the Mezze platter (we asked for 3 dips; you can ask for 6 or 9 as well). The dips we asked for were the muhammara, hummus, and falafels (OK, so falafels aren't dips, so sue me!), malazane con pomodoro confit (baked aubergine with tomato confit and cheese), kefta kebabs (ground lamb) with tzatziki, veg tapas platter, grilled prawns (day's special), and chicken wrapped with sage.

The Mezze platter, especially the muhammara, was simply superb. The texture was spot on, although the levels of heat were a little less than what it could have been. I'm not a big fan of falafels, so won't comment, and the hummus was creamy and just the way it should be. The kefta kebabs, similar to the Indian sheekh kabab, was again spot on. The meat was tender, well seasoned and flavoured, and most important of all, the meat wasn't dry (most common issue with most sheekh kebabs in Bangalore). The baked aurbergine was good! So much so that Mr. P, who initially wanted to go with the mozzarella fritters, was actually polishing the thing off. But we did agree that the tomato confit and/or the added tomato puree on top made the dish a little too acidic. The hash browns on the side were quite a treat (if you're a fan of hash browns).

Mezze platter with falafels, muhammara, and hummus

Kefta kebabs with tzatziki

Baked aubergine with tomato confit

The chicken with Prama ham and sage was a nice little package. However, I don't think this is available on the menu now. Sad, because if you like and appreciate subtlety in flavours, then the marriage between the sage and the chicken with the ham is something that you should try. The grilled jumbo prawns were good, but I have an issue with jumbo prawns - I don't like the smell of the shells. Only of the jumbo prawns. I know! Weird, but true. The meat itself was sweet and nice, but when it comes in the shell...boy! not happening I tell you. A Thin crust pizza is always a delight, and Turquoise makes a mean thin crust pizza. Since every time I visited the place I was with a sizable number of vegetarians, I ended having the same vegetarian pizza every time - the fig and ricotta cheese pizza. Leaving aside the disappointment that there wasn't any meat on the pizza, the pizza by itself was soooo good!

Chicken with Parma ham and sage

Grilled jumbo prawns (day's special)

Fig and ricotta pizza

For the mains, there are a multitude of pasta options that you can choose from. Mr. P had the raviolini stuffed with spinach and ricotta and it was quite superb. The tomato and asparagus sauce though was a little too acidic - not sure if that particular batch of tomatoes had a higher level of acidity or what. The braised pork belly on a bed of red cabbage was divine. As hard as I tried to find a fault here, I couldn't! To nit-pick, the fat had peeled off the meat and for some reason the meat tasted better WITHOUT the fat (I know some people who aren't too find of pork fat), but when the fat isn't giving you the jollies, something's gotta be up! The red cabbage underneath was simply to die for. Pickled, or made sour, the acidity was the perfect balance to the pork. The fish Florentine, rolled and stuffed with spinach and mushroom is quite easily one of the best fish dishes I've had...it's right up there at the top. The rolling of the fish without breaking it is quite remarkable (it may be a simple, commonly known thing, but was a first for me), and the stuffing complimented the fish perfectly.

Braised pork belly on a bed of red cabbage

Fish Florentine

Spinach and ricotta raviolini

Another of the vegetarian dishes we had was the grilled eggplant rolled in parmigiano. I seem to have developed a liking for eggplant in the last few years, but somehow I just didn't think this worked for me, although Mr. P thought it was quite good.

Grilled eggplant rolled in parmigiano

The desserts we had every time were fabulous, especially the Pavlova. The first time, we ordered the Turquoise trio - chocolate pâté, crème brûlée, and Pavlova. The chocolate pâté was sinful and rich, and had the perfect soft texture with the right amount of 'butteriness' (sorry, my vocab eludes me now). Typically, pâtés are made from ground meat (liver being the most common) along with some fat. So in other words, pâtés are slightly heavier, or denser that a mousse. Now imagine that with pure chocolate. Pure delight.

The crème brûlée had the perfect crust, and the inside 'custard' was baked just right. We were actually jostling and sparring with our dessert spoons to see who gets a little more of the crème brûlée. I'd never had a Pavlova until then, but I'd seen enough of it on Master Chef Australia, so I had a fair idea of what it ought to have been like, and it was. The meringue was nice, the base was crispy, and light. The only dip in an otherwise consistent graph was the mango mascarpone mousse - not because it wasn't good, but because the rest of the dishes were far better. Also, it seemed a little too gelatinous for my liking.

(L-R) Chocolate pâté, crème brûlée, Pavlova

Mango mascarpone mousse

Crème brûlée

After three visits to the place, and with consistent levels of service and quality of food, I can happily say that Turquoise - The European is a place to be.

Also, if you're reading this, from the month of June, I have made it a point to post at least 2 posts per month, pushing for 3 a month. Should I not achieve that target by the end of each month, the first person to point it out to me through any media will win a free lunch. OK scratch that, we'll make it 600 bucks off a meal you have. We'll work on the 'how' once this actually happens.

Food: Very good
$$$: Expensive (~ 800 per person). I think the pricing could hurt them in the long run in spite of the quality of the food.
Service: Decent
Verdict: Must visit

Turquoise - The European, 9, 2nd Floor, Above Mom & Me, 1st A Cross, 5th Block, Koramangala, Bangalore. Phone: 65776588, 9739942912

The Fat Chef

Just to emphasize, this blog is NOT dead! Although it's quite an old post, and I thought I'd write in the usual style (what style?), I decided to go with a more 'editorial' approach, just for a change (not that I particularly like this style or anything). A few months ago I'd visited The Fat Chef - the phrase apparently refers to the owner, who is a rather 'healthy' chef - is located next to the Jagriti theatre on Varthur Road in the Whitefield area. Notice how us folks from areas that we consider to be within the city refer to Whitefield as the Whitefield area - that's because not only do we not know where it starts and where it ends, even the residents there don't!

The Fat Chef may be off traditional 'restaurant zones' within the city, the new settlements springing up around the periphery of the city seem to swear by this place. And why not! The restaurant is located within the Jagriti complex, and adjoins a small lawn. Seating is both indoors as well as outdoors, and both options give you sufficient space, light, and a semblance of well-being. White interiors make the place seem that much more well lit, and the place has decent ventilation and is almost always cool. And did I mention that the restaurant's menu is chalked up on a blackboard? This just goes on to add to the charm of the place.

The food at The Fat Chef is mixture of Mediterranean and Western European food. Among the starters, you would do well if you stuck to the nachos, baked stuffed mushrooms, sauteed prawns in coriander, Vietnamese rolls, and chicken wings. The beer battered prawns is a much touted dish, but I feel it's the coriander prawns that score higher simply because of the flavour. Also, I'm not a big fan of batter frying meats because it can so easily mask the actual taste of the meat if not done right. Among the salads, the watermelon, feta and olive salad is a must have. Light, refreshing, and tasty, this should be on our list irrespective of whether you are a weight watcher or not.

























The chicken wings with a barbecue sauce flavoured coating is also a superb starter if you don't mind having starters that have bones in them. For the vegetarians, the sauteed mushrooms is another decent option.


For the main course, if you want something light, then the crepes or the grilled fish are the way to go. If not, then the lasagna, chicken casserole, or the steaks, or even one of the pastas are perhaps options that could satisfy you. There's also quite a decent selection of wine on offer, so if you're a wine lover, then do look up the list.

The fish curry and rice is a wonderful curry-rice combo if you like rice. And in fact, if you don't want to try pastas and other such dishes, I would suggest you go ahead and try this dish - it was finger lickin' good. The ratatouille, on the other hand, was a little insipid in flavour.

Ratatouille
Indian fish curry with rice
Chicken breast stuffed with cheese
Veg lasagna
Lemon grilled chicken
Grilled fish
Mutton curry with rice
The chicken breast stuffed with cheese is nice, but the cheese is just way too powerful and completely dominates the dish. You'd do well to ask them to go easy on the cheese. However, I'd prefer if they used a milder cheese. The veg lasagna was nice and a very satisfying dish, both in terms of quantity as well as taste. The lemon grilled chicken was very nicely done, but a little too lemony for my liking. The mutton curry with rice, just like the fish curry, was a smashing super hit with everyone at the table.

For dessert, it's a bit of a lottery. You need to make sure you place an order soon because desserts are in limited quantity on display.




Service can be a little dodgy on weekends when they're running full, but otherwise, for the best part, the restaurant staff are fairly well informed about most of the details of most dishes. The owners, Mayur (The Fat chef himself) and Vandana can be seen doing the rounds and you could very well ask them your queries. Overall, very good ambiance, and if you can stomach the drive till that corner of town, the food should feel just fine in the stomach.

The Fat Chef, 5/2A, Jagrithi, Ramagondanahalli, Varthur Main Road, Whitefield, Bangalore. Phone: 080 40992981, 080 40992982.

Cadbury Dairy Milk Silk

Foof! The last 2-3 months have been insane in terms of the amount of work - I guess this is typical of how things are when you join a new workplace, and more so when it's a startup :)

So after the impressive campaign to launch their product 'Silk' (no Smitha, this is chocolate!), Cadbury has come out with another variant called Silk - Orange Peel. If you're the kind who loves a fruity flavour added to your chocolate fix craving, then this might actually help. The balance between the orange pulp flavour and the bitterness of the zest seems to be balanced, but then again, this could be subjective.


The TV ad is a decent one, and although I'm not too sure I followed the ad fully, it was a nicely made one.



Personally, I like to have some dark chocolate as well, and I keep waiting for the day when dark chocolate in a higher percentage is introduced by Cadbury (in the Bournville series perhaps), so that I don't have to spend the extra bucks on imported brands like Lindt.

Chinese Feasts

Chinese Feasts was a restaurant on MM Road in Frazer Town, in the not-so-busy part of MM Road. And before I start off about this experience, I have to state that I've been told Chinese Feasts has closed - the owner was having problems with the rent being raised exponentially by the landlord. Sometime in the month of October, I was invited by my friend Chung Tham (a third gen Chinese Indian) for dinner along with his family at a restaurant that is owned by a person of Chinese origin, and we were going to be eating some real Hakka Chinese food, and not the MSG loaded and/or manchurian dishes we usually get at most 'Chinese' joints.

We started off our meal with a soup - battered meatball (beef) soup with tiny shrimps in them as well. The beef is 'battered' - actually, thrown against the walls of a steel bowl repeatedly. the tenderisation that happens and the resultant texture is different from what you get using a meat tenderiser. The meat is them rolled into meatballs and cooked and added to the soup. When I tasted it, I was amazed to note that the texture was actually more tender that traditional meatballs that I've eaten. Since the dishes served were all off the menu, I don't know the exact name.



Chinese tea

The next appetiser was pan-fried chicken momos. This one had fillings that tasted quite nice, but I wasn't too sure why they pan-fried it when steaming it was an option. I didn't ask that though. I guess I'll never know now :)

Chicken pan-fried momos
The food just kept on coming. We were served a chicken dish that had a sauce that seemed a mix of tomato, vinegar, ginger and chillies. The ginger though was pungent and strong, but was a more mellow. The addition of sesame seeds, to me, seemed unnecessary, but who cares - the dish tasted great. Chinese version of chilli chicken!

Chilli chicken
The chicken was followed by fish - again, in a sauce that was more glazed, but the fish was very nicely cooked, and came apart very easily in the mouth. The flavour wasn't spicy, and was more sweet, but it made for a wonderful balance with the other dishes. The fish was followed by another cousin from the sea, prawns, in a coriander gravy, and this was absolutely yummy.

Fish
Coriander prawns
A stir fry and a couple of bowls noodles later, we were almost purring in pure delight and satisfaction.



It's too bad that Chinese Feasts has closed down. Would've been great to have the restaurant around, but I'm glad I got to visit it at least once.

European Art of Taste - Via Milano

The second event of the European Art of Taste (EAT) was held at Via Milano, and this was a more fun event. It was a cook off for home cooks, and the cuisine was... obviously Italian! The idea was the showcase Italian food and cooking using some prime ingredients like olive oil and pasta.

Chef Gianfranco Angelillo of Italy was down to show Italian food at its simplest and evocative best. Via Milano was the venue where the good chef would demonstrate how to prepare four dishes and then the contestants would have to replicate one of the dishes based on the one they drew from lots. So what did I have to do in all this? Why, I was one of the judges, of course! Along with Nisha Millet, the former swimming champion. The contestants were a bunch of random people and teams were formed by mixing the people to form heterogeneous groups. The image on the right is of Chef Gianfranco prepping for one of the pasta dishes - penne in a mushroom ragù. Mind you, the Italian ragù is quite different from the French ragout. While the latter is generally a main dish stew, the former is sauce made by simmering meat with finely chopped vegetables.

The event was a fun event, and all the participants had a gala time, and as judge, I had a splendid time, first tasting the dishes made by Chef Angellilo, and then tasting those made by the contestants. The hardest part Nisha Millet and I had was selecting the winner, and after constantly reworking our scores, we settled on a team for first and second place.

Below is a set of photographs of what Chef Angellilo prepared. Simple, and tasty.

Sautéing the mushrooms
In go the cherry tomatoes
Voila! Penne with cherry tomatoes and mushrooms
Tossing fusili in the Carbonara sauce
Fusili carbonara with zucchini
Crespelle - Italian crepe stuffed with squash and carrots
Making a frittata
Frittata with squash