NEW IN THE HOOD
Flying noodles @ Vesparo
Named after the Italian word for ‘evening’, this restaurant and bar is located above their own nightclub, Pulse.
The Flying Noodles at Vesparo
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With chic interiors and an open-air section overlooking the busy street, Vesparo’s menu is global, with trendy dishes from across the world. From pan-Asian and pastas, to Mexican plancha grills and burgers, the menu by Executive Chef Rahul Bisht is a mix of unique regional dishes, and fast-moving favourites. While the Pandi curry, Golkonda mutton fry, and Malnad liver pate are a few highlights, the social media famous Ants Climbing the Wall (The Flying Noodles) are worth a try.
Vesparo
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The beverage menu has signature cocktails and top shelf liquor. Over the line, is a savoury drink that is unique for its pizza inspired notes. Popcorn-infused tequila features in the drink Corn star, and Heat is a mix of vodka, saffron, white chocolate, and passionfruit.
At 100 ft road, Indiranagar. For reservations, call 9731685343
Food at Lohri
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Festive flavours @ Lohri
Capturing the essence of the winter festival is a new restaurant that embodies the rich flavours of Punjab. A blend of family recipes, and childhood favourites, the menu is aimed at giving your meal and experience a nostalgic touch.
Signature dishes include murgh Ferozepuri, tandoori teetar (tender partridge), gosht burra kebab (chargrilled double lamb chops), highway rogani prawn, daal bukhara, Amritsari wadiya, dhinghri mutter, kadhi Pakoda, tava kaleji (liver), tava gurda (kidney). These can be enjoyed alongside the gosht pulao, and a range of breads comprising khasta roti, chilli cheese naan, aloo kulcha, and gosht kheema naan.
At Ground floor, Trinity Circle, Old Madras Rd
Food at Indian Durbar
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Straight from Punjab @ Indian Durbar
The flavours of Punjab’s three vibrant heartlands, Majha, Malwa, and Doaba, come together in Conrad Bengaluru’s recent outpost. Launched in collaboration with culinary consultancy Mixology Studio, the restaurant’s menu features matthi chole, Amritsari shakarkandi, murgh chargha kebab, chapli of darbar, tandoori lobster, to name a few.
The beverage menu includes talli gajar da halwa where vodka is infused with slow-cooked gajar halwa saffron Baileys foam, Patiala sour, a bourbon cocktail infused with rajma and kinnow marmalade, kidda kinnow with mahua, Negroni di gaddi that is clarified with ghee and smoked with cardamom flakes.
At Conrad Bengaluru, Kensington Road, Halasuru
Cocktails part of Vriksh
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Cocktail menu @ Loya
Ringing in the festive season with a menu and cocktail programme, Loya is looking at invoking memories through food. The revamped menu includes dishes like chukandar rajgire ki seekh that has beetroot and puffed amaranth; kadam muj, a kohlrabi galette; galgal paat murg that is infused with lemon leaves; chaulai shikaar, a slow-cooked mutton curry with amaranth; to name a few.
If you are looking for comfort food, there is chaunk wali arbi, pathyud aka tender rolls of besan and amaranth leaves, jwala macchi, bedu roti that is made with black lentils, ginger, and Himalayan garlic, and the him-paat, an in-house churned chikoo ice cream.
The highlight of the launch is their cocktail menu, Vriksh, that is inspired by ‘the natural journey of a tree from root to fruit’. Its creations draw from India’s rich botanical heritage and a tree’s five distinct stages: root/fungi, flower, seed, leaf, and fruit. These are reflected through ingredients such as truffle, saffron, cilantro, ginger, and betel leaf.
At Taj West End, Race Course Road
Hamachi sashimi
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LIMITED EDITION
Supper Society @ The Olive Beach
The Mediterranean restaurant’s monthly dining series is all set to celebrate the bounty of the sea this week. Titled A Seafood Soirée, the five-course menu has been designed by Chef Nitin Choudhery. Savour dishes such as blue swimmer crab broth in celeriac and crab fagottini, hamachi sashimi with kokum leche de tigre and Himalayan lime kosho, an octopus luciana, luciana crema and poached scallops, and for dessert there is an earl grey and orange mille feuille that is served with caramel milk ice cream.
Each course is paired by their selection of European wines such as Bodega, Norton Sauvignon Blanc, Haart to Heart Riesling, and Soldepenas Tempranillo Garnacha.
On October 30, 7 pm to 9 pm at Olive Beach, Wood Street, Ashok Nagar. ₹3,500 per person.
Day of the Dead @ Comal
While Halloween events are taking over our social media feed, Comal is all set to commemorate one of Mexico’s most soulful traditions, Día De Los Muertos aka the Day of the Dead. A time when the living and the departed reunite through remembrance and food, families observe the day by offering marigolds, photographs, candles, and the favourite dishes and drinks of those who have passed. The menu at Comal will feature sopa azteca (tortilla soup), a beetroot and avocado tostada, a ceviche of pressed seabass with melon ajoblanco, tamales, tacos and more. The meal concludes with pan de muerto (bread of the dead) with whipped queso fresco, mermelada de pina, naranja and platano.
On November 1 and 2 at Comal, Craig Park Layout, Ashok Nagar. From 12 pm to 3 pm and 7 pm to 10.30 pm.
Dishes from the Mamma Mia menu
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Italian treats @ Toscano
The Italian restaurant’s limited-edition Mamma Mia menu brings to Bengaluru the flavours from Italy’s bustling streets. The menu comprises small bites and shareable plates, with dishes including arancini di agnello, Sicilian breaded rice balls filled with lamb crumbles; the crescent shaped Panzerotti ai Funghi filled with béchamel and mixed mushrooms; crocche di patate, a deep-fried mashed potato snack with mozzarella and mint; the fried pollo olive ascolane that has green olives stuffed with chicken and cheese.
The pizza selection features montanara, fried pizza dough topped with tomato, basil, mozzarella; gnocchi di pane, seared bread gnocchi in a tomato cream sauce with mixed nuts and mint, to name a few.
Available until October 31 at branches across the city
