RITZ MAGAZINE TAKES YOU ON AN EXPLORATORY CULINARY JOURNEY OF FEW OF BENGALURU’S NEWEST AND BRIGHTEST CAFES, RESTAURANTS AND BARS THAT OPENED DOORS IN 2019. JOIN US ON A WHIRLWIND GASTRONOMY TOUR, AS WE SHOW YOU HOW TO TICKLE YOUR PALATE AS THE YEAR DRAWS TO A CLOSE.
BY NAMITA GUPTA
The new kid on the nouvelle cuisine fare Raahi – Neo Kitchen & Bar is taking Bengalureans on an inspired epicurean expedition. If you’re thinking regional ingredients, culinary aesthetics and bold innovation, Raahi is where you’ll get it all. The chefs and bartenders like to work closely with native ingredients, and create a food experience that will stimulate your gastronomic senses.
Food: Vegetarians will love the Seasonal Greens Patta Chaat, an ode to the green herbs and leaves found in abundance throughout Karnataka, made from fresh, hand plucked Nasturtium Leaves, Gongura Leaves, Red Amaranth leaves, Basil, Spinach and Sage herb crispy fried and served along with chutneys and a mash of green peas and the Topli Paneer Chaat. The paneer is sourced from dairy farmers breeding indigenous Amritmahal cow whose milk is used historically to make “Benne” (butter) for the royal family of Mysore. They used traditional Casieculture (art of making cheese) to make Parsi Topli Paneer which is produced by curdling milk with vegetarian rennet in a bamboo cane basket. This is served with sprouts of moong and topped with Parsi farsaan. But the dish that is highly recommended for every vegetarian gourmand has to be the Textures of Mushrooms, with morels adding the magic touch to the plate. Non vegetarians must try the Chicken ghee roast, puli bongaralu and the Coffee cured shrimps, xo relish. For mains, try the Gongura chicken and pepper parota, or the Kathiyawadi chicken with bajra roti. Pork lovers can rejoice in the flavours of Bhoot jholakia pork belly with greens galho. A highly recommended vegetarian main course is Yak cheese datchi with tngmo-gurung bread. The Bhutanese dish is as authentic as it can get and left our mouths drooling with its creamy and subtle flavours.
Drinks: Taking inspiration from nature, their cocktail menu is based on The Panch Tattva’s (five elements) using indigenous ingredients and quality alcohol. These unique cocktails are complemented by redefined classics made by their widely travelled mixologists and bar experts. For the teetotalers too, there is ample choice from a dedicated section of non-alcoholic drinks comprising rejigged regional drinks and infusions.
Ambience: Royal, ornate, large chandeliers welcome you at this spacious bar and restaurant, that is partially al fresco. Polished wooden, cushion-backed chairs and mood lighting lend a muted brown tone and sets the mood for an elegant evening out.
Man behind the making: Aman Chainani, Managing Director of Raahi says, “The innovative food and drink menu draws on many state of the art culinary techniques like flavour extraction using a rotary evaporator, controlled pressure and temperature cooking, Fermentation, Smoke penetration, Wood fire, Salt Curing, Dehydration & Vacuum drying, Casei culture and much more. This is sure to provide a very unique and unusual dining experience to the discerning gourmets.”
Where: Raahi, 15, Madras Bank Road, Above NEXA showroom, Ashok Nagar, Bengaluru.
Call: 080-48909678, 9100973456.
