Bengaluru's jewel in the crown "UB City" located in the heart of the city, vittal mallaya road hosted foodbloggers for a two day food tasting and live social media activity. We covered as many restaurants we could in two day activity. Day-1 we started at sublime tea tasting and ended our journey at cafe mangii.
Do read more about Sublime teas and UB City...Click here Part-1 and Part-2 enjoy my culinary adventure series...
After refreshing tea tasting session at sublime we headed toward Fava. Couple of years back I've been to Fava. We have enjoyed their harissa fish and hummus. Chef Abhijit Saha's Fava a modern Mediterranean restaurant, serves freshest med food prepared from scratch.
Tasting modern Mediterranean food in a upscale setting was a sort after experience. Chefs featured many modern Mediterranean dishes here like micro green salad, dozen mezze platter, kebabs and ravioli ending with a Arabic latte.
Fava's Signature Micro Green Salad: This salad was prepared live at our table and I happen to record the entire preparation on video also posted a separate blog which is featured in this series.
Edible Micro greens tossed with lettuce toasted almonds and cherry tomatoes dressed with a balsamic reduction and olive oil seasoned with salt and pepper garnish with Parmesan cheese and serve right away...
Please click here for the micro green salad recipe...
A Dozen Mezze Platter: Was presented in a unique way it was versatile and elaborate. The mezze consisted of omi huriya, muhammara hummus, greek tzatziki, babaganoush, dolmas, falafel, couscous salad, marinated olives, mint lebneh, walnut and goat cheese dip, red bell pepper hummus served with lavash and Pita breads...
Pita Bread...
Toum and Hitpiti...
Non-veg Kebab Platter: consisting of grilled lamb, chicken and fish. Minced lamb marinated with onion, garlic, parsley, nutmeg and cumin formed into patty and grilled. Fish was marinated with lemon pepper and bayleaf and then grilled. Chicken was marinated with parsley and garlic grilled with pickled vegetable and served hot. The kababs tasted excellent we did not eat the pita which was served along with the kababs just because all of us would end up full by the end of this tasting session. Over all nonveg platter was excellent.
Veg Kebab Platter: Vegetable kibbeh, mushrooms and broccoli, grilled panner. I was a huge fan of vegetable kibbeh from this platter it was crispy on the outside and was packed with vegetables non of the kebabs tasted the same all the kebabs were super tasty.
After a wonderful mezze and kebab tasting session they served us ravioli. These ravioli's are stuffed with sundried tomatoes and goat cheese served with a creamy butter sage sauce.
Escalivada: Mixture of spanish grilled vegetables combined and foamed served on salmon caviar.
Mahon Cheese Triangles: Cheese and mixed herbs are stuffed into phyllo and baked till crispy. These feather light triangles were served in a tomato dip.
Chicken AL Ajillo: Chicken tenders pan grilled with garlic, chilly and parsley...
Deconstructed Seafood Paella Sushi...
Deconstructed Vegetarian Paella Sushi...Perfect conversation starters with cocktails...
My Plate..
A wonderful tasting session ended at Fava, all of us headed to Rasovara for lunch...
Rasovara is a paradise for many tourists and locals who folk to this mall. Rasovara offers a variety of delectable vegetarian dishes on their ever changing seasonal menu. Tourists get to experience many authentic Indian dishes on one plate while the locals come here to taste seasonal delicacies.
The thali consists of various starters, salads, beverages, mains and desserts. There is lot to explore at rasovara. Chefs prepare many regional dishes from Rajasthan and Gujarat.
The portion size of each dish may look tiny and not filling I must warn you its a huge meal. Different curries, dhals, rotis and briyani will fill up the entire space in your tummy.
At rasovara one can taste seasonal dishes for example during mango season they serve different mango based dishes every 15 days once the menu changes everyday there is a new dish on this thali.
We tasted Dhokla pizza, papdi chaat, kaju curry, sindhi koki, kulhad biryani and apple jelabi on the menu.
Dhokla Pizza: is constructed with a steam cooked lentil base topped with tomato ketchup, grated cheese and veggies these steam cooked cakes were not only tasty also very innovative.
Kaju Curry and Ghaate Ki Saabzi...
Rasovara is a paradise for many tourists and locals who folk to this mall. Rasovara offers a variety of delectable vegetarian dishes on their ever changing seasonal menu. Tourists get to experience many authentic Indian dishes on one plate while the locals come here to taste seasonal delicacies.
The thali consists of various starters, salads, beverages, mains and desserts. There is lot to explore at rasovara. Chefs prepare many regional dishes from Rajasthan and Gujarat.
The portion size of each dish may look tiny and not filling I must warn you its a huge meal. Different curries, dhals, rotis and briyani will fill up the entire space in your tummy.
At rasovara one can taste seasonal dishes for example during mango season they serve different mango based dishes every 15 days once the menu changes everyday there is a new dish on this thali.
We tasted Dhokla pizza, papdi chaat, kaju curry, sindhi koki, kulhad biryani and apple jelabi on the menu.
Bread Basket: Puri, Phulkas, Sindhi Koki and Cheese Paratha...
During the tasting session I also got to meet Chef Jodha Ram. I was so inspired with all the menus he creates at rajdhani and rasoavara and attempted to recreated mango jelabi. Please click here for mango jelabi recipe.
I'm concluding Part-3 with Apple Jelabi. Stay tuned for part-4...
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