Food Tasting @Kopper Kadai, Kormangala-Bengaluru

Recently Launched Kopper Kadai a fine dine restaurant located at koramangala - Bengaluru hosted me for an elaborate food tasting session featuring north west frontier cuisine. North-west frontier is a Indian name given to food originating from northern Pakistan, Punjab and parts of Afghanistan.

These regions are known for various breads, slow cooked legumes and  meats not to forget the tandoori dishes a hallmark of Indian and Pakistani cuisine. Not everyone gets to travel all the way to Punjab, Pakistan and Afghanistan to taste these dishes. Tasting all these dishes at one place in Bengaluru, was truly satisfying.

Chef Akshay Nayyar's,  Kopper Kadai is winner in my records, his impressive play of 172 spices in various dishes, edgy presentation and attention towards details were outstanding. About Chef Akshay, He is energetic young celebrity chef, a Tv Host, Cook Book author and a multitasker,  is quite the perfectionist and passionate about delivering excellence in whatever he does.

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After completing his hotel management course and internship at the Ananda in the Himalayas, lauded as the world’s best destination spa, the 28 year old had a successful stint as the youngest executive chef at one of Dubai’s foremost five stars – Melia, Dubai, launched in 2012 and got an opportunity to sharpen his skills under the guidance of stalwarts like Chef Marco Pierre White and Chef Sanjeev Kapoor, Excelling in various international cuisines, Chef Nayyar was the corporate chef for Middle East, North America and Europe at Sanjeev Kapoor Restaurants Pvt. Ltd until recently,heading all brands in the region.

A household name in the Middle East, he is popular as the host of Middle East’s biggest reality TV food show “Foodshala”, amongst other stints on Indian Television and has ranked at #8 in Caterer Middle East’s power 50 list 2015. Bestowed with several awards and accolades, including the Chef De Cuisine of the year by the Hotelier Middle East Awards, he is also the author of the Foodshala Kitchen Comforts Cook Book 2015 and his biggest achievement has been cooking for the Hon’ble Prime Minister Shri Narendra Modi during his recent trip to the UAE. Venturing into the role of an Entrepreneur, he has recently launched his maiden venture in Bangalore, Kopper Kadai, a Modern Rendition on the Heritage cuisine of India.

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Ambiance: One step inside the restaurant the aromatic scents of rich Indian curries and fiery Pakistani spice blends creates a bold presence that's hard to ignore at the live station with 7 copper kadais featuring signature curries and a open kitchen in the back ground. 

I found different shades of red, blues and dark wood, blended well with copper crockery. Comfortable and casual seating are spread across the floor. A modern spoon chandelier at the entrance made with 172 spoons represents 172 spices that is used everyday at the kitchen.

Food: The spread consisted of elaborate dishes like kebabs, curries, biryani, and roomali rotis. Vegetarian dishes also strongly feature on the menu. Chef Akshay has also created some of his signature non alcoholic beverages on the menu which pairs perfectly with all the dishes.

What I liked the most from the tasting session were Chatmolafatafat, mutton mustawa, butter Chicken, laccha paratha, veg biryani and gulab jamun biskit.

Menu Card

Chat Mola Fatafat 

 Masakali 

Smoking Lassi

Himalayan Belu Ras: Aam Papad (mango leather) orange and ginger fizz

KK Shikanji: Soda served with kokum, mint and lime

Chicken Keema Golgappas

Challi Komal Kabab: Challi meaning corn. Use of corn, potato and herbs wrapped in threaded pastry and baked this is a vegetarian take on kabab.

Galouti Kababs: Melt in your mouth lamb kababs which is pan fried and served on naan bread.

Murgh Malai Shooley: Chicken marinated with spices and herbs, basted with cream and cooked in 360 degrees tandoor clay oven.

Various Chutneys, Papads and Pickles 

 Sarson ki Champey: Soya marinated in pickle and tandoori spices baked in tandoori oven

Mutton Hatodi Parchey: Morsels of mutton pounded with a red chilly spice blend, shaped and pan fried with ghee and served in a hammer shaped platter.

 Mal Mal Seekh: Chicken seekh kababs served in a bed of creamy sauce...

Ganna Chicken: Chicken mince marinated with aromatic spices. The mince is shaped on sugarcane skewers and grilled on coals served with sweet chutney.

Tandoori Burnt Garlic Biryani: Burnt garlic, basmati rice, spices and seasonal vegetables combined and cooked on coals.

Achari Hari Bhari Seekh: Spinach, green peas and mustard minced and pan fried.

Warqi Dal e Dastaan: Mushy Dhal Grandfathers signature heritage recipe...

Garlic Raita

Kooker Da Kukkad

Butter Chicken

Lacha Paratha

Romali Roti

Mutton Mustawa: Blackgram dhal, spices and mutton simmered and cooked to a creamy consistency finished with crispy golden fried onions and mint.

Kacchey Aam Ki Kurkure Bhindi: Crispy batter fried okra tossed with spices and raw mango.

Bombay Blues Biryani: Bombay style tawa biryani with takatak prawns.

Gulab Jamun Biskit: Baked Gulab Jamun stacked on cooked and topped with rabdi (condensed saffron milk)

Dodha Lava Cake : Milk burfi filled with nutella 

Batessa Cake and Dilli Wali Fruit Cream

Overall I would say Chef Akshay has recreated magic creating an experience which brings together the New age and Old age cuisine for Bengalureans.