Alchemy at The Chancery Pavillion

Located on the top level of The Chancery Pavillion in Bengaluru, Alchemy has always been a wonderful experience courtesy the fact that it is helmed by one of my favourites, Celebrity Chef, Hari Nayak. So naturally when I was invited to an exclusive, 1:1 taste experience of their brand new menu at the contemporary restaurant and microbrewery, I agreed immediately.

In spite of the fact that I returned here after close to a year, Chef Hari remembered that I am vegetarian and sent me a sample of some of the dishes from the new menu. Here is what I tried:

Channa Chop a chickpea tikki topped with chickpea pate and chickpea crisp that was a brilliant start to the meal courtesy the subtle flavours of the chickpea in the dish. The best part of this dish is the fact that there is a unique taste to each of the elements that comes through distinctly.

The Bean Curd Vada wrapped in curry leaf pita and pickle hummus is a great dish with the crisp vada and soft bread cover on the outside that comes together beautifully.

The Saag Paneer Spanakopita served with a herbed feta dip is shaped like a samosa and the crisp outer cover has a tasty mix of spinach and cheese that melts in your mouth.

For the main course I tried the absolute winner the Paneer Pinwheel a refreshing take on paneer with a corn makhani base and paneer, garlic, spinach and pine nuts in a pinwheel like roll.

I also sampled the Scallion Khichdi, a unique interpretation of the kichdi topped with a spicy soya kheema and smocked papad that is a beautifully textured dish.

On Chef’s recommendation I tried the unique dessert Nuts over Coconut – an all white dish served in a white plate a beautiful combination of coconut espuma, coconut sorbet and coconut crisp that is best enjoyed by digging in the center and ensuring all the three elements are tasted together. The creamy and fluffy textured dessert is hard to resist so make sure you try this absolute winner. Much like the rest of this meal – it is an absolutely delightful experience.

This post was made courtesy Alchemy and Chef Hari Nayak and Irene Joy who invited me for a meal but all opinions are my own.