Scrumptious Japanese, Thai & Korean Food @Taiki-Bengaluru

Taiki is a modern Asian restaurant influenced by Japanese and Korean cuisine. It was founded by Krish Nayak and Apeksha Kamath under Vara Food Works, and started operations in December 2018 at Indiranagar in Bangalore, on 100 ft Road. 

The Pan-Asian menu brings together dishes from Japanese noodle bars, street food from Korea and Thailand and some amazing flavours from other parts of Asia. Besides food, the focus is on creating a great dining experience with cosy  ambience and efficient service. The word Taiki is derived from two words – ‘tai’ (great) and ‘Ki’ (brightness), which perfectly resonates with the setting. 

Ambience:

The restaurant features modernist Japanese architecture. Though it's housed in a narrow space of 10’x120’, the mirror walls and skylights give a sense of soothing space. The floor plan is minimalistic, warm and cozy. The interiors are a blend of modernism and contemporary features with neutral wall tones and art/light installations that convey class whilst staying current and vibrant. 

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Food:
The menu includes varied dishes from Asian countries with a special focus on Korean and Japanese cuisine. The signature dishes include the delicious Fiery Chicken Gimbap, Korean Fried Chicken, scrumptious Thai Curry & Jasmine Rice, Yaki Udon, Prawn Tempura, Jjigae - Korean Stew and many more.

Web links
Facebook: https://www.facebook.com/Taiki.Indiranagar/
Instagram: https://www.instagram.com/taiki.india/?hl=en

Thanks for the Blog content Nucleus PR

Litchi Twist

Litchi, Lime and Mint

Gyoza: Exotic Mushrooms

We ordered for half portion pan fried and other half steam cooked

 Gyoza: Chicken, Coriander and Sesame Oil,  Spicy Prawns

Half portion pan fried and other half steam cooked

 Honey Lime and Sake Shrimp

Glazed Shrimps in Japanese Rice Wine and Honey

 Buldak Fire Chilli Chicken with Cheese

Deep Fried Boneless Chicken Pieces in Korean Chilly Powder, Gochujang and soy and topped with cheese...

The chicken was moist but had strong smell from fermented chilli paste it was super tasty...

 Lamb Chops

Pan Fried Lamb with Korean Spices

Starters were excellent I liked the fermented chilly in dishes. My picks from starters were chicken and coriander gyoza, buldak chicken, honey lime prawns.

 Sushi: Nigiri Set

Egg, Salmon, Tofu, Tuna, Crab Stick

Quality of fish was good, must try platter.

 Litchi Wontons

Wontons with Bean Sprouts and Litchi

Very refreshing and a good palate cleanser 

 Sushi:Salmon Futomaki

Salmon, Grilled Asparagus

Very crunch and refreshing sushi roll, good quality salmon.

Sushi: Spring Avacado Uramaki

Avacado, Tobanjan, Shichimi Dust

Creamiest sushi rolls with avocado and cream cheese, recommend trying both the sushis.

 Crunch Roll: Crispy Fried Onion

Cream Cheese, Cucumber and Fried Onions

I liked the fried onion coating on the sushi, something new I've tasted...

 Soups: JJigae

Spicy Korean Stew with curdled soft tofu, mushrooms and gochujang chilly

 Soups: Monk Soup

Vegetables, Chicken Gyoza in Clear Broth with Garlic Shaving and Chives

 Katsu Curry

Crispy Panko coated Fried Chicken/Crumb Fried Chicken served with sticky white rice, aromatic curry sauce and kimchi or salad

 BIBIMBAP

Bowl of warm steam cooked rice with sauteed and seasoned vegetables, gochujang chilli, soya sauce, fried egg and grilled lamb

 Mango Bingsu

Mango Milk Ice Shaving topped with chunks of mango and scoop of vanilla ice cream garnished with almond slivers

Over all enjoyed the tasting. Top favorite dishes from the tasting was buldak chicken, Chicken Gyoza, Nigiri Platter, Crunch roll fried onion sushi, Lamb Chops, Bibimbap, Katsu Curry with rice and Mango Bingsu. 

Many dishes are halal they do not serve pork or beef. I was happy to see lot of vegetarian options, chefs are still curating jain options and vegan options. Excellent food I liked authentic ingredients used and simplicity in all dishes.

Starter: Honey Chilli Tapioca Recipe

I'm trying new recipes or fusion recipes using tapioca. Tapioca is a very healthy and nutritious root vegetable consumed across southindian for breakfast or tea. Since everyone enjoys indochinese version of honey chilli potatoes, my thought was to replace the potatoes with tapioca it turned out excellent. People who do not prefer fried tapioca can use just the steam cooked vegetable as it is and toss in the masala.

How to Buy/Steam Cook and Serve Tapioca Detail Video 😊

Ingredients:
200 Grams Tapioca (Cleaned and Steam Cooked ahead of time)
1 Tbsp Tomato Ketchup
1 Tbsp Chilly Flakes
1/2 Tsp Chilly Paste or Ready to Use Schezwan Chutney
1/2 Tbsp Soya Sauce
1 Tbsp Honey
1 Capsicum (Chopped into tiny pieces)
5 Sprigs Spring Onion (Finely Chopped)
6 Pearls Garlic Finely Chopped
1 Medium Onion Finely Chopped
2 Green Chilies Finely Chopped
Oil for Frying
Salt as per taste...

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Clean and cook the tapioca ahead of time, a detail video followed by blog is posted please click here to follow step by step instructions.

Method:
Heat a wok on medium flame with enough oil for frying.
Gently drop the steam cooked tapioca one at a time and fry on medium flame. Fry the tapioca till light golden in color drain and reserve on tissue paper. Try to fry the tapioca in three or two medium batches.

Heat a pan on medium flame. Add 1 tbsp of oil and allow to reach temperature.

Combine and add the chopped chilies, garlic and onion fry all the ingredients till onions turn transparent.

Add chopped capsicum and small portion of chopped spring onions fry for 30 seconds.

Add the ketchup, soya sauce, chilly paste, chilly flakes and salt fry all the ingredients first and add 3 to 4 tbsp water and cook the capsicum.

Allow excess moisture to evaporate and add the honey fry for 30 seconds and toss the tapioca till all the moisture is absorbed.
Garnish the tapioca with spring onions and serve hot...Enjoy😊

Tapioca Chaat Recipe Video

Garlic and Chilli Tapioca Fries Recipe Video

Tapioca Chaat Recipe

Tapioca Chaat is a quick and healthy snack to serve during tea time. People who want to avoid deep frying and use just steam cooked tapioca as it is in this recipe. 

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Ingredients:
250 Grams Steam Cooked Tapioca 
1 Medium Onion Finely Chopped
5 Sprigs Spring Onions Finely Chopped
3 Sprigs Curry Leaves Finely Chopped
3 Sprigs Coriander Finely Chopped
1/2 Lime
1/2 Tbsp Chilly Flakes
1/2 Tbsp Chaat Masala
1 Tbsp Chilly Paste or Chilly Chutney
Oil for frying 
Salt as per taste...
We can also use grated carrots, chopped apple, crushed peanuts and finely chopped cucumber in this recipe.

How to prepare Chilly Chutney Recipe for Chaats

Please click here how to clean and cook tapioca

Method:
Heat oil in a wok on medium flame allow to reach temperature.

Once the oil reaches temperature gently drop the tapioca pieces one at a time in the oil and fry till light golden brown in color.

Drain from excess oil and reserve on a tissue paper.

Add the fried tapioca pieces to a mixing bowl and toss all the ingredients one at a time.

Add the chopped onions, spring onions, coriander, curry leaves, chaat masala, chilly flakes, chilly paste and salt, toss to coat.

Just before serving add lime juice and serve hot...Enjoy😊

We can prepare with just steam cooked tapioca.We have to add lime juice before adding all the ingredients so that the tapioca absorbs the lime juice. Use fresh and hot tapioca toss all the ingredients and serve as hot as possible. 

Basics of Indian Cooking: How to Clean and Cook Tapioca

Basics of Indian Cooking is a series for reference and beginners. I'm sharing few techniques how to buy, cook and use tapioca in few recipes. Tapioca is steam cooked and served for breakfast or evening snack during tea across south india. 

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How and When to buy tapioca?
Best season to purchase tapioca is from october till January. Tapioca has a woody outer skin and a bark, while purchasing always make sure the bark is in reddish brown or pink in color. Tapioca must be hard and firm not soft. 

Never buy tapioca with dark spots it will be woody and is very old. I normally ask the vegetable vendor to chop the tapioca in half to inspect the inner core if it has green or dark spots. The woody peel or outer peel must be flaky and easy to inspect the inner bark. 

How to Store and Clean Tapioca?
When in season buy tapioca as fresh as possible. Best way to store tapioca is steam cooked and refrigerated or bagged and frozen till use. I normally purchase in bulk and store at least a kilo frozen.

Best method to clean tapioca is to wash it thrice and soak it in water for 30 minutes to an hour. The outer peel will be easy to peel and the bark will burst in few spots making it easy for us to peel. We need a knife and a tub of fresh water before we start peeling the tapioca.

Inspect the tapioca once its soaked in water, check if the outer bark is visible and score the bark. Try peeling the bark using your thumb while holding the root firm, it is easy to peel. If the tapioca is very fibrous the bark will be tough to peel just peel and discard the fiber portion entirely its not edible.

Once the tapioca is peeled wash twice in water and soak for 15 minutes in fresh tub of water to eliminate excess starch. By soaking tapioca it also softens and is easy to chop in desired cubes or finger length for fries.

After 15 minutes chop the tapioca into desired shapes and reserve in a bowl. Generously sprinkle salt all over the chopped tapioca and coat well, set aside for another 10 to 15 minutes. The salt will eliminate any impurities, the tapioca being a bland root vegetable will absorb salt and be tasty once steam cooked. 

Once the tapioca is cured in salt wash thoroughly in water atleast twice and place in the steamer. 

I normally cook the tapioca in pressure cooker. Since I have a colander which fits inside my pressure cooker. Add 2 cups water in the cooker and then place the colander and start to layer my chopped tapioca, place the lid and cook it for 15 to 20 minutes depending on the size of tapioca pieces. Do not place a whistle and cook the tapioca it will over cook and get mushy. 

Steam cooked tapioca is best for fries it will absorb less oil and is very healthy. Chopping tapioca into fingers makes it easy to serve for toddlers and also pack for school lunches. 

Tapioca has a fibrous string in the center which is not edible, once steam cooked remove the fiber and discard the string Children who are not familiar eating this root vegetable might tend to hate the edible fiber best way to serve it is with butter and sugar.

Once tapioca is steam cooked we can use it in many recipes and also serve as it is. We can always store tapioca in the fridge and steam it before use.

I like to serve steam cooked tapioca with spicy chilly garlic chutney or butter. For kids we can serve with honey, sugar or just salt and pepper. 

Festival Recipes: Fruit Curd Rice Recipe

Friends and family who have tasted this dish in my house have constantly messaged me over the years for this recipe. We prepare this curd rice specially for dinner parties, ganesh chaturthi and pongal festival. 

Cook the rice:
I've used 1 coffee tumbler sona masuri rice. Washed the rice thrice and added to a pot which will fit in the pressure cooker.

Using the same coffee tumbler measure add 2 tumbler measure water and soak the rice for 15 minutes.

Using same coffee tumbler measure reserve 1 cup milk.

Combine the milk in the rice along with 1/2 tsp salt after 15 minutes and place in pressure cooker. 

Cover and place the whistle, cook for 3 whistles or until the rice is mushy.

Once the rice is cooked remove from flame allow to reach room temperature.

Recipe Video: Subscribe to me on Youtube English and Tamil Channels for regular updates 😊

Ingredients for Fruit Curd Rice:
1/4 Cup Pomegranate seeds
1/4 Cup Peeled, Deseeded and Finely Chopped Cucumber
1/4 Cup Grapes
1/4 Cup Apple
10 Raisins 
10 Cashews 
1 Sprig Curry Leaves
3 Sprigs Coriander Leaves (Finely Chopped)
2 Green Chilies (Finely Chopped)
1 Inch Ginger (Peeled and Finely Chopped)
1 Tsp Cumin Seeds
1 Tsp Mustard Seeds
1 Dry Red Chili
1/4 Tsp Asafoetida
2 Cups Yogurt
Salt as per taste
Cheery for garnish
2 Tbsp Oil...

Method:
Combine half the amount of yogurt to the rice and mix well add salt as per taste.

Add all the fruits and raisins mix and reserve.

Heat a fry pan with oil on medium flame. 

Add mustard and cumin to the hot oil allow to splutter.

Add ginger, curry leaves, chilies and asafoetida fry all the ingredients.

Add cashews and fry till light golden in color.

Remove the tempering from flame allow to reach room temperature.

Add the other half amount of yogurt to the rice along with salt as per taste.

Add the tempering and mix well. Serve the fruit curd rice chilled of room temperature...either ways this curd rice is an excellent dish to serve after a spicy main course...Enjoy 😊

Basics of Indian Cooking: How to Clean Banana Stem (Vazhaithandu/ Arati Kandam/ Bale Dindu)

Once we master the process of cleaning banana stem, this is a crunchy and flavorful vegetable which can be added in many recipes. Please watch the video shown how my mom cleans this stem without using a peeler. All we need is a good quality serrated knife.

If the banana stem is very fibrous after removing the outer stem, chop the stem into coins and soak the vegetable in a pot of buttermilk (2 tbsp yogurt) or 1/2 lime juice for half hour before preparing any recipe this way the vegetable will soften faster. 

Detail Video How to Clean Banana Stem😉

For salads use lime juice to soften it adds flavor and sour taste, for curries soak in butter milk (2 tbsp yogurt diluted in water).

Banana stem chopped into coins can be used in smoothies or added in sambar (lentil soup).

Banana stem chopped into tiny pieces can be used in salads, curries or stir fries.

Tips for buying and storing Banana Stem:

From october to march there is a huge harvest for banana. In south we harvest banana till may. Try buying banana stem in these months.

Always check for quality of stem it should not be soft when we squeeze it or brown in color. The center core must be hard and white in color.

Until use wrap the stem in newspaper and store it in the refrigerator. We can par boil the stem and also refrigerated until use.

3 Banana Stem/Vazhaithandu Smoothie Recipes

Banana Stem Soup Recipe (Vazhaithandu Soup)

South Indian Banana Stem Salad Recipe (Bale Dindina Kosambari)

Street Food Series: Banana Stem Chaat Recipe / Baledindina Chaat Masala / Vazhaithandu Chaat

Vazhaithandu Kootu Recipe (Southindian Banana Stem Dhal)

Vazhaithandu Kootu Recipe / Southindian Banana Stem Dhal Curry Recipe

Banana Stem Kootu is a typical south indian style dhal very similar to sambar. We prepare kootu as a side dish the reason we call it kootu is because, it can be combined with other side dishes and eaten with rice. Kootu in tamil translates as combination. 

Traditionally kootu is a must serve dish when we prepare a spicy tamarind based fish curry or tamarind curry (pulikuzhambu). Apart from banana stem, kootu is prepared with various seasonal vegetables like (chayote, cabbage, ridge gourd, yellow pumpkin, egg plants, drumsticks and calabash).

Please watch the video how to clean and prep Banana Stem.

Ingredients:

300 Grams Banana Stem (Chopped into tiny pieces)

150 Grams Split Pigeon Peas (Toovar Dhal)

1 Large Onion (Finely Chopped)

1 Whole Garlic (Crushed)

3 Sprigs Curry Leaves

2 Green Chilies Slit

1 Tsp Chilly Powder

1 Tsp Coriander Powder

1/2 Tsp + 1/2 Tsp Turmeric Powder

1/4 Tsp Asafoetida

1 Tsp Cumin Seeds

1 Tsp Mustard Seeds

2 Dried Red Chilies

1 Tsp Urad Dhal (Split Black Gram)

2 Tbsp Oil

Salt as per taste

Coriander for Garnish...

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Method:
Wash and place dhal in pressure cooker with 1/2 tsp turmeric powder and 1 cup water, cover and cook for 3 to 4 whistles or cook until mushy and reserve.

Please watch the video how to clean banana stem prep the vegetable ahead of time.

In a wok combine finely chopped onions, slit chilies, 1 sprig curry leaves, chopped banana stem, chilly powder, coriander powder, turmeric powder, salt and 1 cup water, we can also use cooked dhal water to cook the vegetable. place on medium flame cover and cook until banana stem is soft.

Once the banana stem has cooked add the dal to the kootu and stir, adjust the moisture level and cook the dhal until its well combined with the banana stem. Adjust the salt as per taste.

Place the kootu on low flame, eventually the curry will reduce. Start tempering, heat a fry pan with oil add the mustard and cumin to hot oil allow to splutter. Break the dry red chilies into halves and fry along with the mustard, add curry leaves and asafoetida fry all the ingredients until the mustard stops spluttering.

Add the tempering to the reduced kootu cover and remove from flame. Just before serving garnish with fresh coriander, stir and serve hot with steam cooked rice or roti and enjoy...😊

You may also be interested to watch Banana stem recipes series posted below:

Banana Stem Smoothie 

Banana Stem Soup

Banana Stem Chaat

Banana Stem Kosambari