Karnataka and Punjabi cuisine take centre stage at The Canteen

Tuck into kebabs, potli biriyani and innovative flatbreads

Rashmi Rajagopal Lobo Published :  24th May 2019 03:37 PM   |   Published :   |  24th May 2019 03:37 PM
The Canteen

The Canteen restaurant

There’s something about simple, local food that makes you want to keep returning to its familiar and comforting flavours. It’s this fondness for nostalgia-inducing classics that The Canteen is aiming to tap into with its menu, which boasts a mix of Karnataka and Punjabi dishes. The no-fuss canteen-style restaurant is a venture by Vapour, the brewery located above its premises. A cool cerulean blue and dull grey colour palette dominates the space with wooden benches and tables conveying a casual vibe. 

Malanad Pork
Malanad Pork

The first-floor restaurant has ceiling-to-floor windows and we sat at a table with views of the road below. A serving of the quintessential bar favourite, Masala Papad, and Fryums (in attractive shapes and colours, such as bright pink and deep green) started us off. It set the tone for an array of small plates that most of us have grown up eating. The Chicken 65, with its spicy and tangy notes, paired with aromatic curry leaves, was spot on, as was the Malanad Pork, with its freshly ground spices and meat cooked to perfection.  

Vegetable Jalfrezi
Vegetable Jalfrezi

Vegetarians and meat eaters alike must not miss the innovative Elephant Yam Sheekh Kebab. Served with crispy potato chips and onions, the dish is made with minced and spiced yam. Pair it with the chilli-and-lime-marinated onions served alongside, for some zesty flavours. The Mutton Galouti, also served with onions and chips, is another dish that we enjoyed. Smooth and velvety, it ticked all the boxes. The Prawn Rawa Fry was crispy and succulent, an ideal dish to go with the brewery’s craft beers. 

Phirni and Gulab Jamun
Phirni and Gulab Jamun

For mains, try the Mix Veg Jalfrezi, which features green and yellow zucchini, in addition to peas, carrots and all the other usual suspects. This was paired with the Onion Kulcha, flatbread stuffed with spiced onions. Though they are a great combination, the kulcha can definitely be eaten by itself. A section dedicated to Potli Biryanis is another of their specialties. Cooked in the dum-style, with a covering of dough, the Paneer Masala Biryani was delicious and smokey. We rounded things off with the country’s favourite dessert, Gulab Jamun, and some Pista Phirni, a fitting end to an Indian meal. 

For those looking for authentic Indian food to go with some great craft beer, this is the place to be.

Rs.800 for two. At Indira Nagar
 

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