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
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
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.
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 non veg galauti with the dips
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
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
I love how the jamun, icecream and kheer are brought together.. it serves like a gradient of sweetness
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?