Contemporary Fine Dining
Nest, is a 64 seater casual all day dining restaurant at Howard Johnson Bengaluru Hebbal is open from 7:00 a.m. to midnight serving world cuisines and a range of Indian as well as regional specialties.
Location: Howard Johnson Bengaluru Hebbal
132, Thanisandra Main Road, Near Manyata Embassy Business Park, Nagawara Junction, Bengaluru – 560077. Phone: +91 846467000
Ambience: The decor at Nest is done up in shades of brown and beige that make for an interesting contrast with the purple hued upholstery and orange cutlery. Nest also houses two private dining rooms that can accommodate up to six guests each.
What we ate: Apart from the buffet available for lunch and dinner and a Sunday brunch, the a la carte menu has an interesting selection of options. Start with the Insalata Caprese salad made with sliced fresh mozzarella, tomato, basil with seasoning and reduction of balsamico that is crunchy and fresh and also a great way to start your meal. Health watchers can also sample the Minestrone Milanese a traditional Italian broth served with pasta. For starters try the curry leaf and black pepper crusted paneer tikka, a delectable cottage cheese marinated with south Indian species served with homemade relish and the Mezze platter serving of hummus, Babaganoush and tahini with pita bread. If you like Pasta you can choose from a selection of fettuccini, farfalle, spaghetti, penne and fusilli, served with your choice of sauce Napolitaine, Arrabbiata, Alfredo, Pesto or Aglio. I also recommend that you try the Asparagus risotto made with diced asparagus, puree, parmesan cheese and extra virgin olive oil. If you prefer Asian food try the Thai red or green curry served with rice and vegetables or the Singapore stir fried noodles or rice with your choice of Asian vegetables. I also recommend the Bhindi do pyaza made with tender okra tempered with onion tomato masala, finished with stir fried onion flakes that is wholesome and when teamed with soft rotis makes for a meal in itself. The menu has a selection of South Indian fare and the Kadala Varutharacha Koottan made with roasted black gram with spicy thick coconut masala is a good choice. For desserts, try the Malpua with rabri a ancake made with flour milk and khoya, deep fried and socked in syrup and served with reduced milk and the Tiramisu, a classic Italian delicacy made with mascarpone, layered with Kahlua soaked sponge fingers & Bailey’s Irish Cream jelly. Vhef Dev Bose and his team make sure that every dish is to the taste of the guest and you are free to interact with the Chef to get a dish of your choice made. This is where you can come to enjoy a meal in a classic ambience.
Price points: Buffet Lunch & Dinner: INR 999 plus taxes; Sunday Brunch: INR 1245 plus taxes; without alcohol
Here is a recipe of Hari Mirchi Ke Tapure from Executive Chef Dev Bose
200 g green chilly (thick variety)
4 tbsp mustard oil
½ tsp Turmeric powder
2 tsp Coriander powder
2 tsp Fennel powder
1-2 pinch Asafoetida
½ tsp Cumin seeds
Less than 1 tsp mango powder
Salt to taste
Wash the chillies thoroughly and cut off the stalk. Now chop the chillies in ½ inch small chunks.
Heat some oil in a pan and splutter cumin seeds first. Then add rest of the following spices into the wok – asafoetida, turmeric powder and chopped green chillies, fennel powder, mango powder, coriander powder and salt and sauté for few minutes.
Let the chillies simmer for 1 to 2 minutes until they absorb all the spices. Cover and cook the chillies for 2 minutes on low flame until they get tender. Check after 2 minutes and now cook it on high flame until the moisture escapes completely. Serve.
This story appeared in the Dec 6, 2016 issue of Femina Karnataka Twin