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by Monika

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

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.

 

Terracotta Taj Vivanta

 

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!

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Comments

  1. Hrishi says

    July 13, 2013 at 9:47 am

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

    Reply
  2. B Debnath says

    July 13, 2013 at 12:05 pm

    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?

    Reply

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About the Author

Monika is an ex-IT person turned into a food blogger, consultant, home baker and an amateur food photographer. She loves music, writing, food, and travel, but not necessarily in that order ;)

Sin-A-Mon Tales is a canvas for her food memories. Apart from Sin -A- Mon Tales, Monika also writes for many online websites and publications. She's an avid reader and can always be found with a book in her bag, which mostly is as bright as her. She's an obsessive traveler and is always looking for the next food story. Read More…

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