Sin-A-Mon Tales

A chronicle of my kitchen experiments, a little healthy a little indulgent

Chef’s Table : Flavours of Terracotta at Terracotta Taj Vivanta, Whitefield

I had a lovely evening at Terracotta Taj Vivanta sometime ago, cooking along with the chef and then having an elaborate meal. Today I will take you through a pictorial journey of that evening

We started with a round of the open kitchen which has lot of old style utensils and stuff made of terracotta. The  second from the left shows a cooker and tava made out of terracotta, the third from the left is my dear friends a terracotta fridge, which totally fascinated me

We started with a round of the open kitchen which has lot of old style utensils and stuff made of terracotta. The second from the left shows a cooker and tava made out of terracotta, the third from the left is my dear friends a terracotta fridge, which totally fascinated me

Live cooking that I managed to catch, I love fire shots and I lobe pouring shots. One day I am gonna do a post with only featuring them

Live cooking that I managed to catch, I love fire shots and I lobe pouring shots. One day I am gonna do a post with only featuring them

A little bit of the gorgeous ambience

A little bit of the gorgeous ambience

The chef said that they encourage people to try their hands at cooking, we did a little marinating of the lamb, wrapped it in a banana leaf and then in a clay sheet.. Pic Credit - Swati

The chef said that they encourage people to try their hands at cooking, we did a little marinating of the lamb, wrapped it in a banana leaf and then in a clay sheet..
Pic Credit – Swati

Me working with my little chef  Pic Credit - Swati

Me working with my little chef
Pic Credit – Swati

Amouse bouche - that tuile was good

Amouse bouche – that tuile was good

The vegetarian starters, I quite like the aloo along with the wines we had that evening. I am big rossette fan but all wines were good

The vegetarian starters, I quite like the aloo along with the wines we had that evening. I am big rossette fan but all wines were good

The non veg galauti with the dips

The non veg galauti with the dips

some more non veg kababs which were brought on a mini grill

some more non veg kababs which were brought on a mini grill

Seekh Kabab, I love the texture of this, not really mushy like you usually get

Seekh Kabab, I love the texture of this, not really mushy like you usually get

The opening of the lamb leg, this was served with a lamb sauce and I loved the earthy flavour

The opening of the lamb leg, this was served with a lamb sauce and I loved the earthy flavour

Desserts to be these were the star of the day. On your left is a little sorbet of mint, pepper and lime more of a palate cleanser though I could have have this as the dessert too  On your right is a trio, the main dessert - gulab jamoon (one of the best I have had in bangalore), a rose ice cream, I am big ice cream person and bigger rose person so this hit all the right notes. And the third was my dear friends "garlic kheer" now this was a great tasting kheer, one of the best I have had may be but garlic I felt was the stun factor, I got no garlic flavour whatesoever but a great kheer indeed

Desserts to be these were the star of the day. On your left is a little sorbet of mint, pepper and lime more of a palate cleanser though I could have have this as the dessert too
On your right is a trio, the main dessert – gulab jamoon (one of the best I have had in bangalore), a rose ice cream, I am big ice cream person and bigger rose person so this hit all the right notes. And the third was my dear friends “garlic kheer” now this was a great tasting kheer, one of the best I have had may be but garlic I felt was the stun factor, I got no garlic flavour whatesoever but a great kheer indeed

2 comments on “Chef’s Table : Flavours of Terracotta at Terracotta Taj Vivanta, Whitefield

  1. Santulan
    July 13, 2013

    I love how the jamun, icecream and kheer are brought together.. it serves like a gradient of sweetness

  2. B Debnath
    July 13, 2013

    Looks very nice! But can’t help wonder, just how much of the terracotta essence is left when cooked with gloves and perfect ventilation of a five star hotel?

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This entry was posted on July 13, 2013 by in Indian Cuisine, review and tagged , , , , , .

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