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ever trying to get in the way! TheLamb Seekh ‘Bak Wrap’ failed toevoke any extreme reaction andplayed a decent supporting role. Thestar though was the Chicken Rouladewith Makhni sauce. The cheese fillingwas subtle and allowed the Makhnisauce to shine. The only tiny chinkwas the strong mustard flavour in themashed potato. The Butter Chickenpizza (yes, you heard that right!) was ahuge disappointment thanks to itsunavailability!
 Afters:
The writing was on the wall(actually a plate, but you get the mess-age) “Exercise is good, but dessertstaste better.” So we tried everythingthat was available. The chocolate easily won – Ga-nache Tart with Badam Milk sauce,though the latter was ignored. The sec-ond half of Apple Pie with Pista Kulfiwas a favourite as well, and if they hadbeen less stingy with the Caramel RumSauce, the vanilla ice cream wouldhave left us in high spirits as well!The Apricot Meetha Pastrycouldn’t really match up to the otherperformances.
In all:
Bak Bak Bar serves oodles of character – from the liberally strewnfun messages to the yellow cycle. Thefood they served was not stellar, but itdoesn’t make you go ‘What the bak’either. There’s a definite buzz aboutthe place, and courtesy that, and theBak Bak meter (a bill holder) thatthankfully doesn’t do a one-and-a-half, an extra point.
Bangalore Mirror reviews anonymously and pays for meals
T
he place has a bakstory – theManchester United Restaurantand Bar. But after its game end-ed, the buck was passed on toBak Bak Bar on Children’s Daylast year. It belongs to the same groupas Bakasur, and even if you miss themention at the door, you might findan odd stirrer or two that have the Ba-kasur motif. But there ends the con-nection. The theme stays true to thename, sometimes in the form of goodadvice – “Don’t walk into a bar. Use thedoor instead” (though the poster is in-side) – and sometimes as great conver-sation starters – “Avoid nuts. You arewhat you eat.” Coasters, posters, plates, bak bak isall over the place. A special mentionneeds to be made of the music – fromModern Talking to Peter Andre toColdplay, it seemed to be the sound-track of an average 30-year-old’s life!But enough bak bak, and on to the barand the rest.
 Appetisers:
It’s difficult to slot the me-nu into the regular starters, maincourse silos, so we’ll just proceed in theorder of consumption and move tothe next section at half time! The drinks have amazing names –mostly popular culture characters! Itwas difficult to believe that Captain Jack Sparrow was a mocktail,but even then it was moreentertaining than MaryPoppins. We also triedPrincess Leia. Yes, thatdoes sound wrong giv-en that she’s an (ahem)icon among males, butunfortunately, we foundher lack of taste rather disturbing!Since the idea was to pig out, webegan with Porkalicious. Though themeat was well cooked, it was a bit blandgiven that it was supposed to have agreen chilli presence. The Beef Kheema Pav made up for itthough and was probably the best of the starters. In close contention was the Prawn Pesto cutlet, though we felt that the signature gunpowdermayonnaise that came with it did not live up to gunpowder standards.The PCP (Perfect Citrus Potatoes) had an excellent masala coating, but(thankfully) was not as addictive as its more famous acronym. The Lem-ongrass Fish steamed riceballswere really strong on flavours,and if you find that too overpowering, its dip is a re-al help. The Chicken Sau-sage Kalimirch is usually asafe bet, but during thisvisit, was lacking in spice.
Entree:
The Monk-FlamedChicken provided some flambéentertainment, but was more or less aflame out. The Mushroom Tikki ‘Bak-wich’ was also very mediocre and itwas only the Beef Burger (with the ba-con contributing generously) whichbrought some respite. The pattyscored well on texture and flavour,though it was a task to ignore the over-excited lettuce leaves which was for-
Manu Prasad
bmfeedback@gmail.com
BangaloreMirror
 I
FRIDAY, MARCH 1, 2013
 YOU
www.bangaloremirror.com/you
 18
BM VERDICT
Cuisine
Good mood food
Owner(s)
K K Eateries Pvt Ltd
Chef 
Hassan
 Alcohol
Hic, yes!
Price range
For about
`
2,000, youcould share a cocktail, a couple of non-veg starters andmain course dishesand a dessert. (Inclusive of taxesand service charge)
Parking 
Valet parking
Wheelchair
No
accessService
Prompt and helpful
Music &
Great playlists! Gen
Sound level
erally toned down toallow bak bak, butSaturdays are a loudexception!
 Ambience
Pleasant and peppy,some outdoor seating available as well.
Hours
12-11 PM
Home delivery 
No
Reservations
 Yes, will work better.
 B B & R
 K L H M R – 5 P 8
The bak starts right here
ism and quality demanded by the “Royal Ta-ble” until 1793 when the guild was dissolvedduring the French Revolution. They werecompletely forgotten until 1950 when it wasrestored as “Confrerie de la Chaîne des Ro-tisseurs” (abbreviated to “La Chaîne”).The members don the official coat of Arms of the Confrerie to this day. It wasawarded in 1610 by King Louis XII. It con-sists of two crossed turning spits and 4 lard-ing needles, surrounded by the flames of the hearth, on a shield encircled by a Fleur-de-lis and chain. The chain represents themechanism used to turn the spit. The outerchain along with the legend was added in1950 to represent the bond which unitesmembers. Membership is by invitation butopen to anyone professionally connectedwith fine food and wine or who has a specialinterest in them. The society, spread across70 countries, has about 25,000 members.
Jayanthi Madhukar
meal; when water is being served, it shallnot be mixed with wine; no mobile tele-phones to be used during the meals andlastly, no salt and pepper on the table. Anymember who misses three events in a rowfor no proper reason is asked to resign. “Wespeak only of food at the table, as the chefstry to excel in creativity,” she adds.But this brotherhood isn’t a recent phe-nomenon. This society originated in the landof fine dining with wines – France in 1248.French King Louis IX (later canonised asSaint Louis) wanted to thank traders whohad contributed to the construction of Sainte Chappelle. That’s when ‘Confrériedes Rôtisseur’ was set up. The memberswere called “Les Ayeurs” or goose roastersand were given the privilege of roasting geese, a particularly appreciated meat atthat time. For more than four centuries theycultivated and developed the culinary arts,meeting the requirements of professional-served unique dishes like dosa with caviarand lobster with sambar – the tastes havebeen fantastic and I am sure a chef couldnot have served this otherwise to dinerswho expect regular combinations.” Their spread could break all the tradi-tional ways of serving a dish but when itcomes to dining, this group is particularabout certain rules that the members mustfollow: No smoking during the meal untilcoffee is served; no speeches during the
 A 
brotherhood that is bound by theirexperimental taste buds, the ChainesDes Rotisseurs is a cult group with aneclectic interest in haute cuisine. Hoteliers,sommeliers, wine connoisseurs and manyhospitality professionals are part of thisgroup. But when it comes to food, they believe in eating and promoting haute cuisine, literally. Instead of the usual foodcombinations, their table boasts of an interesting mix of dishes.Dishes can get radical with special cre-ations like Lobster with Pepper Coulis withthree tomato reductions/sauces including sambar, Blach Truffle Dosa with truffled Co-conut Chutney, Tournados of Yellow Fin Tu-na, Pan Seared Foi Gras sprinkled withworld famous truffles from Tuscany/Italy.Present across 70 countries with about25,000 members, the city chapter BalliageDe Bangalore was started in 2008 by Anja-Matysik-Kroll. She says, “We have been
They are not the usual foodies, their empirical approach redefines ‘fine dining,’ the Balliage De Bangalore break the traditional rules to enjoy gastronomic delights
 
BM SAVEUR:
‘LES AYEURS’ OF THE CITY
From top: Beef Kheema Pav; ChickenRoulade with Makhni Sauce; Prawn Pesto Cutlets; Ganache Tart with Badam milkGuests relishing a multi-course mealpaired with winesGulab Ki Kheer with Begum Pudding served at one of the events
KAUSHIK J N

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