Dishes from the Madras Presidency come alive on this new restaurant in Bengaluru

At the peak of the British Empire, the erstwhile Madras Presidency comprised present-day Tamil Nadu, Andhra Pradesh, Telangana, northern Kerala, and components of Karnataka. The British clubbed these various areas collectively, and shortly after they left, our present language States got here into being. A brand new restaurant in Bengaluru is paying homage to the delicacies of the presidency with its menu. At Madras Kitchen in UB City, you may dine on Dindigul biryani from Tamil Nadu, Telengana’s mokkajona garelu, Travencore’s Kanava Peera and lots of extra culinary gems from the area.

Madras Kitchen is a part of the newly opened Marriott Executive Apartments Bengaluru UB City. The restaurant is situated on the piazza stage, dwelling to many different eating places comparable to Salt, Sanchez and Toscano. I stroll in on a wet night and am welcomed by a tour of the house. The first ground is the restaurant tastefully completed in rattan, purple brick and brass accents. On the higher ground is the bar. A darkish and cosy house with a well-stocked bar. The plush interiors make it really feel intimate. Both the restaurant and bar are open to guests and visitors of the resort.

The cocktails

The drinks menu pays homage to South India with its components. Onam uppu is a drink made from white rum, Cointreau and ajwain seeds. By two highball is themed across the idea of getting your filter espresso “by two”. It is made from filter espresso discount, jaggery syrup and whisky. My favorite drink of the night is one referred to as Bangalore Rains. It is a refreshing concotion of Tequila, inexperienced chilli, lime juice and curry leaf. The curry leaf and chilli mixture offers it a punch.

The meals

I pattern a collection of their small plates to start with. Pogabettina mettani vankaya (smoked aubergine) with a crusty thatte idli is a textural delight. The aubergine serves as a dip to the crunchy idli, that’s deep fried to present it a crispy exterior. The kappa cutlet is chewy, made with tapioca and spices. It is served with a beetroot chutney. Chromepet kozhi 65 is a spicy rooster dish, the place the meat is marinated with spices comparable to cumin, chilli paste and black pepper. The crispy bite-sized items are paired with a curry leaf bitter cream. Extra marks to Madras Kitchen for all of the scrumptious dips and chutneys. The rava fried nethilis disappear from the desk actual fast.

Already full from the starters, we strive just a few bites from the principle course choices. The Dindigul biryani is made with genuine seeraga samba rice. The spices are on level. The urali mappas (child potatoes) are served with flaky and buttery parottas. A should strive is the pallateru mamsam, mutton cooked with poppy seeds and coconut.

The service is gradual, however since I’m there on day one, I hope it’s a teething difficulty. The dishes and flavours make up for it. A must-visit particularly for brand new guests to Bengaluru or south India.

Cost for 2 ₹3,200. At UB City. For extra particulars, name 9036054585