Expect Asian classics and unique Indian fare at Blk+Wht

Think Prawn Samabl, Chicken Rendang and Malai Chilgoza Kebab

Rashmi Rajagopal Lobo Published :  15th February 2019 12:00 AM   |   Published :   |  15th February 2019 12:00 AM
Cheesy_charred_broccoli

Cheesy charred broccoli

Chef Sanjay Tyagi is known for setting up the award-winning Jamavar at The Leela Palace. He is also the man behind Umerkot, the Koramangala restaurant specialising in North West Frontier cuisine. Now, he moves to Blk + Wht, a new Asian and Indian restaurant in the bustling HSR Layout. With decor inspired by 1950s New York cafes, the restaurant is spacious and has a relaxed vibe.

Broccoli with mixed mushroom

Dropping by on a weekday evening, we found the place to be quiet and calming, specially after the chaotic traffic we braved to get there. After we settled down at one of their marble-topped and golden-rimmed tables, we were first served the Prawns With Chilli Sambal, Beans and Cherry Tomatoes. The flattened prawns were crispy and perfectly cooked and the tangy sambal marinade ticked all the boxes. The Chilgoza Malai Kebab, chicken cubes flavoured with pine nuts, had a distinct nutty note, which was interesting. 

For mains, we sampled the Malaysian Rendang, which was aromatic and fiery. Served with jasmine rice, we thoroughly enjoyed the interplay of contrasting flavours from the lemongrass, basil and galangal. If you have a hankering for Indian food, the Palak Aur Methi Ka Murg is highly recommended. Paired with their Butter Naan, it is a winning combination. The dessert section has some exciting options such as Apple Fritters With Blueberry Compote and Vanilla Ice Cream and Water Chestnut Rubies In Coconut Milk.With offbeat dishes, backed by a renowned chef, and a sleek and modern vibe, Blk + Wht is just what this neighbourhood was in dire need of.

Rs.800++ for two. At HSR Layout
 

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