Return of Tiger Trail Restaurant Review
Name: Return of Tiger Trail
Location: Ramada Bangalore, # 11 Park Road, Near Indian Express Circle, Bangalore-560051. Phone: +91 80 22865566/40019555. Timings: 12.30pm – 3.30pm and 7.00pm – 11.30pm
Ambience: The 74 cover restaurant is done up with a tiger theme in colours of brown and beige with green and yellow napkins. The tables have maps of important tiger reserves in Karnataka and Rajasthan and you even have screens that display tiger trivia. The walls have interesting imagery of tigers including a stunning laser cut panel that works to provide privacy as well as in sync with the tiger theme.
What we ate: The idea behind this restaurant is to give guests a feast fit for kings. “We are taking you on a food safari, with sumptuous servings of marvellous gastronomic delights, lavish selection of royal thaalis, succulent kebabs, savoury chaats, refreshing drinks and much more from across the princely states of India,” says Vinod M, General Manager. Tracing the tiger’s trail across the Princely states of India from Rajasthan to Bengal to Mysore, the menu has an interesting assortment of Indian delicacies. We start our meal with the Rasam Pani Poori a unique take on the favourite chaat that is served with four different kinds of rasam (pineapple, pepper, tomato and mint) instead of the usual pani. The combination id delightful and each of the rasam’s are served in shot glasses. Also try the Paneer Tikka, spiced perfectly and the softness of the paneer makes it melt in your mouth. The Lahore Subzi Sheek is filled with vegetables and teams perfectly well with the four chutneys on the table. My favourites were the Paneer Dahi ki tikki, a cutlet made with curd and the Malai Broccoli, a grilled creamy version of broccoli that has the right crunch. For the main course we sampled the chef’s special bread basket that came with a selection of unique breads like the Tiger Naan is the signature wheat bread baked with kalonji or onion seeds, Sheermal Naan, a traditional saffron flavoured flat bread baked in the royal kitchens of Awadh, Lucknow and Hyderabad. The Chironji Naan is crispy sprinkled with chironji seeds and slow baked in a traditional oven and has a texture that makes it easy to eat, Missi Roti, Kalonji Naan and more. These tasted excellent with an array of subzis like the Paneer dumpling Makhani gravy which was a revelation as the paneer is made in house and resembles feta cheese balls. It is fresh and wholesome and has a great taste. Also try Corbett se Aloo made with baby potatoes tossed with cumin and sesame seeds and peanuts that is easy on the palate. If you like to mix it up try the flavourful Subzi Jaipuri, a mixed vegetable curry and the staple Dal Makhani cooked to creamy perfection. My vote however goes to the Sarson ka saag, a traditional Punjabi subzi made with a mix of spinach and mustard leaves, sautéed with tomatoes and onions with a dash of spices. We also sampled the Kashmiri Pulao, topped with a variety of fruit and flavoured with cardamom and cinnamon and what adds the punch is chef’s secret Kashmiri masala. The dish is quite subtle in flavour and has a great taste. After a rather filling meal we tried the Hyderabad speciality Khubani ka Meetha, prepared with a layer of custard and fresh cream and juicy apricots and cardamom. The combination works beautifully, just like the rest of this very fulfilling meal.
Price Points: Average meal for 2 Rs. 1200 with taxes
Here is a recipe of Gobi Ke Sholay by Executive Chef, C. G. Saravanan
150g Broccoli florets
10g Cashewnut paste
50 ml Cream
50g Hung Curd
1g Cardamom Powder
5g Ginger garlic paste
1 tsp Kasturi Methi
1/4tsp Javatri power
Salt per taste
Boil Broccoli florets in salted water for a few minutes so that the vegetable is half cooked.
Dice the capsicum. Add all the above mentioned spices, to Cashewnut paste, hung curd and mix well. Add broccoli to the mixture and soak for 20 to 30 minutes.
Place the broccoli/capsicum/onion in the Skewer and cook in Tandoor for 10 minutes.
Garnish with Roasted Papad/Onion/Chilli Lemon and serve with assorted chutney.
This story appeared in the Dec 6, 2016 issue of Femina Karnataka Twin