The festive spirit continues in the city with its chefs whipping up everything from chaat and Asian menus, to late-night Mexican feasts and a Kashmiri wazwan. In this week’s round-up, we bring a mix of new launches (as always), coupled with interesting pop-ups and chef-led initiatives.
Queso birria flauta
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Late night eats @ Comal
They say that the best food a chef whips up is either in his/her home kitchen, or at their restaurant after it closes for the day. Chef Varun Pereira of Mexican restaurant Comal aims to give diners a taste of this style of cooking with Noche en Comal (Comal After Hours).
For three nights this week, Comal will offer ‘easy’ food, beers, and great music. At this no-reservation event, the menu will feature small plates and late-night favourites such as dorilocos, a playful Mexican street snack of corn crispies with peanuts, salsa Mexicana; elote, a sweet corn, parmesan, and garlic crumble; cochinita pibil taco with roasted pork, masa, and pickled onions; CDMX fried chicken with salsa macha and banana hot sauce; to name a few. End the meal with soft serves, and chilaquiles with salsa roja, sour cream, queso fresco, salsa de rajas, corn, and a fried egg, to tackle that hangover in advance. The beverage line-up has melon beers, pickle beer, and more.
October 9, 10, and 11, from 10.30 pm to 1 am. At Comal, Mahatma Gandhi Rd, Craig Park Layout, Ashok Nagar.
Smoked spicy eggplant pâté with labneh
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Pork and more @ Monkey Bar
Chef Gautam Krishnakutty, known for his pork-led dishes and hearty burgers, brings his signature culinary flair to Monkey Bar this weekend. The collaboration comes on the heels of Monkey Bar’s Oktoberfest celebrations, and will be a part of Flavour Riot, its quarterly celebration of food and storytelling.
A mix of bold favourites and signature treats, the menu comprises small plates of smoked pork pickle served with soft pao; an Ethiopian-inspired kitfo beef tartare with warm pita; smoked spicy eggplant pâté with labneh, and a grilled king mushroom salad. Mains feature a char siu chopped smoked pork sandwich, Singapore laksa noodle soup, Nasi Lemak with beef or eggplant rendang, and end the meal with a Kerala fried banana served with rum, butter, and ice cream.
On October 12 at Monkey Bar, Museum Road, from 12 pm to 6 pm.
Badam halwa Paris-brest
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Mysore Pak meets patisserie @ Sapa Bakery
It is said that the Mysore pak was created by a royal cook, Kakasura Madappa, who curated the recipe of the sweet for Krishna Raja Wadiyar IV in the 19th Century. It was created with just three simple ingredients: gram flour, ghee, and sugar.
This festive season, Mysuru’s Sapa Bakery has collaborated with the city’s Indra Café (known for its Mysore pak and Badam halwa since the ‘60s) to reinvent the traditional sweet. The result? A badam halwa Paris-brest and a Mysore pak coffee croissant bun. In the former, the French classic meets badam halwa that is at the heart of the pastry, and the traditional hazelnut cream of the Paris-brest is replaced with almond halwa buttercream and ghee caramel. In the croissant bun, the Mysore pak is paired with a silky coffee custard.
The desserts will be available at Sapa Bakery until Oct 31. Sapa is at 3037, 1st Main Rd, Gokulam 1st Stage, Mysuru.
A cocktail at Jamming Goat
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The Jamming Goat @ Marathahalli
The Goa-born cocktail and dining brand founded by Avinash Kapoli and Sombir Chaudary (of Kalpaney and SOKA), with Varuna Kayarmar, Tejeswara Anand, and Vipin Raman has now come to Marathahalli. This marks the brand’s fifth outpost in the country, and the new branch is spread across a massive 6,500 square feet brew garden.
Food at Jamming Goat
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As for the menu, seafood leads the way with dishes such as lemon herb prawns on focaccia, spicy octopus stir fry, a tandoori coconut lobster with mustard mayo. Other highlights include stuffed bhangda fry, dantu soppu ratatouille poppers, chicken cafreal arancini, crispy broccoli poppers with avocado-wasabi mousse, and more.
In the cocktails department, there are playful riffs on the classics. Think Awkward Puppets that blends tequila, watermelon, olive, citrus peel, and green tea, or the Gin and Juice with seasonal fruits.
At Third Floor, Survey 39/4, Property 108, ITPL Main Road, Marathahalli.
Royal China @ UB City
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Dishes from the new menu at Foo
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New menu @ Foo
Asian restaurant Foo hits the refresh button with the launch of a new menu. Titled Fresh at Foo, The Next Wave, it is aimed at offering a vibrant take on seasonal ingredients, unexpected pairings, and light flavours.
Highlights include the spicy tropical salad with avocado, crisp yam bean, and grapefruit; cottage cheese maki roll with crunchy takuan and avocado; spicy chicken maki roll with scallions. The dim sum section features Peking wonton served with a chilli-fermented sauce, Peking prawn wonton, etc. Other dishes to savour are the wok-tossed barley and black bean stir-fry, hot corn stir-fry, Asian Seabass in soy sauce, to name a few.
The new menu is available until October 15 at outlets across India.
Burrata and crunch
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Chaat fest @ Suzy Q
Fancy a plate of chaat with your cocktail? Suzy Q has you covered with their month-long chaat menu. The new drop features delicacies such as avocado papdi chaat with guacamole and spiced chickpeas; tandoori pineapple chaat paired with masala peanuts; yogurt sev puri chaat with olives and feta; a burrata and crunch with potatoes, chana jor, and sweet chutneys; mozzarella puchka bombs; Thai basil corn chaat; and a chocolate samosa paired with strawberry.
From October 9 to November 9 at No.1, Express Building, Queens Rd, Vasanth Nagar.
Dishes from the Chor Bizarre pop-up
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Kashmiri feast @ ParTTwo
ParTTwo, known for its spirit-forward cocktails and small plates, is all set to bring a slice of Kashmir to Bengaluru. This, courtesy of a collaboration with Delhi’s iconic Chor Bizarre for an exclusive three-day pop-up. Chor Bizarre was established in the 90s as India’s first themed restaurant and the first to introduce Kashmiri cuisine beyond the valley.
This pop-up celebrates the restaurant completing 35 years of bringing Kashmiri cuisine to a wider audience, and the pop-up will be done by way of the ceremonial wazwan, a traditional Kashmiri feast. ParTTwo will turn into a ceremonial dining arena, and the authentic wazwan tarami spread will feature signature dishes such as tabak maaz, methi maaz, dhaniya kokur, gushtaba, and more. For the vegetarians, there are delicacies like nadru akrot tikki, waza chaaman, and chuk wangun.
From October 10-12 for lunch and dinner at ParTTwo, Bangalore, Vittal Mallya Road.