Bengaluru's restaurants are giving local cuisine a global twist, here's how

From Mini Idly Sliders to Haldi Chilli Salmon with Bisi Bele Bath, we pick the best regional dishes with a twist

Ayesha Tabassum Published :  14th July 2018 05:02 PM   |   Published :   |  14th July 2018 05:02 PM

Haldi Chilli Salmon with Bisi Bele Bath

A host of fine-dining restaurants, food delivery services and pubs in the city are experimenting with dishes from Karnataka, Andhra and Chettinad cuisines to bring some local flavour into their menus. Be it the Mango Dosa with Avocado Guacamole and Tomato Relish, Southern Fried Chicken or Ragi Dosa with masala pumpkin, beetroot and broccoli filling, here’s why they are all not to be missed: 

The Bengaluru Brasserie
Here’s another version of the ragi dosa. The Duck Ragi Dosa at the Hyatt Centric comes with a chopped duck filling. The iron-rich dosa is also a good source of protein thanks to the filling. Duck meat is locally procured from farms in Bommasandra. Rs 420. At Hyatt Centric, MG Road

Those who like the hot and fiery flavour of Guntur chillies are in for a surprise. FreshMenu intelligently combines Guntur chilli paste with curry leaves to create an unusual marination for their Andhra Chicken Steak. It’s served with a mildly spiced tomato-based gravy and vegetarian pulao. Rs 220. Available online

Trust a health cafe to give a nutritious twist to the calorie-rich masala dosa. The ragi dosa at Mimansa is stuffed with masala pumpkin, beetroot and broccoli. It is served with sambar, podi and coriander coconut chutney. Rs 300++. At Koramangala   

The Square
Executive Sous Chef Pradeep Rao has added a hint of sweetness to the Masala Dosa by adding fresh mangoes to the batter. To balance the sweetness, he has opted for Cajun spice instead of dosa podi. This dosa is served with avocado guacamole and heirloom tomato relish. Rs 250++. At Novotel Bengaluru Techpark 

Grand Mercure Bangalore
Eggplant lovers will be intrigued by this new version of vangi bhaat. Chef Gopal Jha has replaced rice with Bulgur (a cereal made with different types of wheat) to present the Bulgur Vangi Bhaat. The cereal scores high on nutrition and low on fat. Rs 650++. At Koramangala

Street Mama 
The simple South Indian idli gets a crispy twist as the pan-fried Mini Idly Slider. Crunchy on the outside but soft and fluffy inside, the slider comes with a filling of Chettinad chilli paneer and gun powder. It is served with onion and coconut chutney. Rs 250. At Garuda Mall

The Hebbal Cafe
Bisi Bele Bath, a Karnataka staple, is served with salmon by Chef Gaurav of Courtyard by Marriott. Salmon is marinated with small amounts of the same spices used to make bisi bele bath and is served over the rice. Rs 700++. At Courtyard by Marriott Bengaluru, Hebbal

Bar Bar
Bar Bar, the gastro pub, serves some unusual finger foods. The Southern Fried Chicken features tender chunks of chicken marinated in yellow chilli powder, curry leaves, rice flour and coriander powder. The meat is deep fried and dusted with the gun powder. Rs 279 ++. At Phoenix MarketCity, Whitefield