A delightful evening at Terracotta Taj Vivanta which was called Flavours of Terracotta!
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 love pouring shots. One day, I am gonna do a post with solely 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 which had the perfect texture. It was 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 for me where the star dish 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?