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Chef Raphael comes from Sydney Harbour Marriott Hotel at Circular Quay had showcased an exquisite menu, Australian favourites influenced by his French roots such as Organic Farm Beets with Desert Lime and Davidson Plum Sorbet, Burrata Confit Zucchini with Tuscan Kale, Local Crab with Avocado and Grapefruit, Sea Bass with Dashi and Leek, Chicken Liver Pate with Ginger Jam and Brioche, Pavlova 2.0, Blood Orange Tofu with olive oil, Burrata Confit Zucchini with Tuscan Kale, Local Crab with Avocado and Grapefruit, Sea Bass with Dashi and Leek.
Focaccia
Organic Farm Beets with Desert Lime and Davidson Plum Sorbet
Chef Raphael's Renditions was one-of-a-kind experience, where we got to indulge and explore delicacies with unique ingredients.The interiors combine elegance, charm and refinement the award-winning Italian, restaurant ALBA is a must on any bucket list.
Classic potato and mutton fry is a very famous southindian style side dish served for sambar rice or rasam rice, biryani and roti. Across south there are many variations in the same recipe with grated coconut, cashews, coconut oil, sesame oil or prepared with just ghee. I've also simplified the recipe and just used store bought garam masala.
Method: Heat a pressure cooker/pressure pan on medium flame. Add 1 tbsp oil allow to reach temperature. Add 1 inch stick cinnamon, 2 cloves, 2 pods cardamom, 1 star anise allow to splutter. Add 1 tbsp ginger and garlic paste fry till raw flavor reduces. Add mutton along with chilly powder, turmeric powder and coriander powder fry the meat for 5 minutes on medium flame. Keep stirring the meat until the meat starts to release moisture. Add salt and 1 1/2 cups water stir and cover the meat. Cook the meat for 4 whistles on high or until the meat is tender. Heat a wok on medium flame with 2 tbsp oil. Allow to reach temperature. Add the other half of the spices cumin, cloves, cinnamon and cardamom, allow to splutter. Add 1 Tbsp ginger and garlic paste fry till raw flavor reduces. Add red chilies fry. Add finely chopped onions, curry leaves and slit green chilies fry till onions turn transparent. Add the remaining coriander powder, chilly powder and turmeric powder to the onions and fry till raw flavor reduces. Add the potatoes and fry till the edges turn brown and crispy. Add the cooked meat along with the broth to the potatoes, adjust salt and fry till the moisture reduces. Sprinkle garam masala and pepper powder on the meat and dry roast until the oil separates. Garnish with freshly chopped coriander and lime juice and serve hot with rice or roti...Enjoy 😊
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.
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
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.
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...
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😊
