North West Frontier cuisine served with a twist at Bengaluru's most popular restaurant Tijouri
Old-timers in Bengaluru will always remember why dining at Tijouri meant feasting like royalty. When you have a chef who has served the world’s most popular personalities such as former US President Bill Clinton, The Sultan of Brunei and Oprah Winfrey, serving you, it sure is a special experience. But for a short while, Tijouri had closed its doors. This didn’t mean Chef Kasiviswanathan Muthuraman took a break. Behind hidden doors Chef Kasi was prepping for the relaunch.
While he left the signature dishes untouched, Chef Kasi has introduced a few authentic dishes from across India and the North Western Frontier. In addition there is an assortment of Indian steak options for both vegetarians and non-vegetarians. An elaborate menu of richly created dishes meant we had to be picky, keeping in mind the calories that would be consumed. There-fore, our meal included shorbas (soups), a few starters, assorted breads and curry-based dishes.
Our meal commenced with the Dal Ka Shorba (masoor dal soup) and Murg Ka Shorba (chicken soup). Soups usually give you an idea of what to expect from the meal ahead in any restaurant. In this case, both the shorbas were quite impressive. Masoor dal soup was the preferred option. But Chef Kasi insisted that the murg ka shorba was different here as it was simmered in the chicken stock, keeping water content minimal. Assorted starters were served next. These included Mutton Sheekh, Murgh Malai Kebab and Malai Brocoli. Perfectly marinated, succulent and crisp on the outside, all the three options were remarkable.
The promising start meant we were eager enough to try the mains. Assorted Indian breads were served with Dum Ka Khumb (a mushroom preparation), Murgh Handi Lazeez, Laghori Ghosht, Murgh Khurchan and Dal Makhani. The Lachedar Paratha from the bread basket was our pick. The concentric layers gave this roti an interesting texture. Each of the five gravies had noticeably different flavours. The rich Indian masalas made the chicken gravies thoroughly enjoyable, while the slow-cooked, juicy pieces of mutton made Laghori Ghosht a standout. But it was the Dal Makhani that surpassed our expectations. Simple ingredients, such as butter and cream are married with lentils and red kidney beans. It’s perhaps the best dal makhani in town.
We wound up our elaborate Indian meal with Imarti and Saffron Chiroti and Kulfi with Vermicelli. While Chef Kasi says nay to the food presentation antics on the table, he couldn’t refute it completely. So there’s a surprise element to the Imarti dessert presentation. Not too sweet, both the desserts are perfect for calorie watchers. To sum it up, Tijouri makes a comeback with a promise of serving authentic Indian
fare that is high on taste.
Rs 2600++ for two. At the Radisson Blu Atria, Palace Road.