Expect Japanese-style cooking techniques, Cambodian barbecue and innovative desserts at the new Sriracha 

Sample Japanese grilled pork belly, prawns, beef, lamb and a lot more

Rashmi Rajagopal Lobo Published :  07th June 2019 12:00 AM   |   Published :   |  07th June 2019 12:00 AM
Sriracha_Interiors

A ROBATAYAKI GRILL and an extensive menu covering Taiwanese, Cambodian and Burmese cuisines, are a few features that make the Indira Nagar outlet of popular Asian restaurant, Sriracha, different from its older outpost in UB City. While the food is on point at both places, it was the inclusion of the Japanese-style barbecue that convinced us that the new location warranted a visit. 

Som Tam
Som Tam 

We stopped by for dinner on a weekday evening to sample their new offerings. As we settled down at a table at the centre of the restaurant, taking in the Oriental paintings on the walls, tungsten bulbs and the ‘contemporary Asian’ vibe, Chef Vikas Seth welcomed us and took us through the concept of the restaurant. Barbecuing, both Japanese and Cambodian, takes centrestage here, and, as with their other restaurants, ‘live cooking’ continues to be a popular feature. 

Dragon tales
We sipped on our gin-based cocktail, Blushing Dragon, as Chef Vikas proceeded to put together a Som Tam salad at our table, explaining the ingredients and methods used as he went along. Raw papaya, raw mango, fresh tangerine, peanuts, a host of aromatic sauces, fresh and dried garlic and cherry tomato made this dish tangy, slightly sweet, nutty and fresh. 

Khmer Barbecue
Khmer Barbecue

Next came an array of meats from the robata — Fresh Turmeric and Red Chilli King Prawns, Tamarind and Lemongrass Chicken, and Pork Belly. We were also served a vegetarian option from the grill — Pandan Leaf Wrapped Cottage Cheese. The smoky notes came through beautifully in all the dishes, and each of them were perfectly cooked. However, we were most impressed with the Pork Belly. The meat was succulent and the fat, truly indulgent.  

Truffle in paradise
Another must-try is the Wild Mushroom and Truffle Oil spring roll. Encased in rice paper, this was filled with thinly sliced carrot sticks, lettuce, garlic, scallion, basil, cucumber, glass noodles, bean sprouts and mushroom. The truffle oil is what makes this a standout and the vegetables, fresh and crunchy give it a nice texture.   

Fresh Spring Rolls
Fresh Spring Rolls

A highlight of the menu here is the Khmer BBQ Table, a Cambodian-style barbecue-cum-hot-pot, where the meat is cooked on a dome (under which charcoal is placed), while soupy broth simmers in the space surrounding  the dome. Again, made at the table, we watched the chef carefully place Chinese cabbage, lettuce, spinach, sprouts and udon noodles into the hot broth. He finally placed some marinated chicken on the perforated dome. Once cooked, it was served in a cute ceramic bowl. We were pleasantly surprised by the deliciousness of this simple dish.

Banana Cake with Coconut Ice Cream
Banana Cake with Coconut Ice Cream

Banana Cake with Coconut Ice Cream was what we tucked into for dessert. The cake was soft and fluffy and the ice cream too made an impression, but a layer of salted date caramel, placed under the scoop of ice cream, blew us away. 

With its offering of unique Asian dishes and cooking styles, this restaurant scores high on both innovation, creativity and taste.

Rs.1,200++ for two. At 12th Main, Indira Nagar
 

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