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BangaloreMirror
 I
FRIDAY, OCTOBER 18, 2013
 YOU
 19
www.bangaloremirror.com/columns
 Dosa
at Rs 45. Preparations begin at hishome in Kumara Park at 10.30 am. The boysarrive at 5.30 pm and stay till 11 pm. Rao’s, parents who run a school in Mal-lur are dead against his profession. “Theyoften tell me to head back and help them.But I’m extremely content with where mybusiness is headed.” Despite being againsthis concept, Rao says his parents are proudof the fact that he is running a business allby himself in Bangalore. “My father evensupports me financially, if needed,” he saysas he greets one of the regulars approach-ing the stall for his popular
 benne dose
and
 khara bhaat 
. Future plans include getting a fancieruniform for his boys and growing his busi-ness. If you’re in the Kumara Park vicinity,make that happen with a visit to this kiosk.
Khushali P Madhwani
 years, before venturing into his own busi-ness. “I believe in doing things differently,”he says, referring to the high-quality paperplates he serves his dosas in, and the min-eral water — a novelty at a street kiosk. Thatextends to the source of their power back-up in case of a power cut — a UPS, not a reg-ulation candle. Passionate about food since he was a10-year-old, Rao decided to blend it with hisentrepreneurial streak after working in thehospitality industry. “I love serving goodfood,” he says, simply. Lucky with the parkauthorities, he says he hasn’t faced toomany problems in setting up. “We even vol-unteer to clean the park regularly.” On a daily basis, he nets around Rs20,000 from the sale of 600
dosas
, 300
 idlis
,200 plates of
 panniyaram
and a rice dish. Hismost expensive item is the
Ghee Pudi Onion
I
t’s a regular occurrence. Every evening at 6.30 , drivers honk their way past themilling crowd at a tiny streetside cart onthe footpath in a secluded lane next to Kum-ara Park. A yellow plastic sheet acts as aroof over two carts with stoves and vessels.Under it, stand three young men in yellowuniforms, as a man in jeans and a t-shirt di-rects them. This is Raghavendra Rao — CEOof Sankranthi Caterers, here since Septem-ber 2012.The men in uniform behind the two
 idli,dosa, paniyaram
and
 pulao
counters wearcaps and gloves — “for hygiene purposes,”to serve the dishes in paper plates.Sealed mineral water bottles and a mineralwater dispenser are there too.Amechanical engineering student, Raoworked at Le Meridien and Satyam Cine-mas as a customer care executive for six
This kiosk on the footpath of a residential colony of Bangalore maintains maximum hygiene while selling South Indian dishes
BM SAVEUR:
SANKRANTHI CATERERS
I
came upon
The Mirage quite bychance on the web, and for a fewmoments, when I was hunting forits precise location in Koramanga-la, I wondered about the name of the restaurant and whether it was litera-lly that. Situated on the fourth floor of abuilding, it’s pretty easy to miss unlessyou’re specifically looking for it. Theplace is relatively unknown because it’sbeen less than a month since it opened,and they haven’t done much in termsof publicity. That probably explainswhy we were the only group there.Thankfully, the cliché of the servicestaff attacking as a swarm did not hap-pen. In fact they actually seemed a littleintimidated, especially when we or-dered wine — they had difficulty find-ing it, and seemed confused on how toserve it! But once the initial fear of strangers passed, they turned out to bequite helpful and attentive. The décor isfunctional, aiming towards lounge andthere’s lots of ‘greenery’ — in the formof lighting, graphics and cushion cov-ers. Marilyn Monroe seems to be quitean influence, appearing in various ava-tars, the most interesting of which is herquote “I don’t want to make money. Ijust want to be wonderful.”
Appetiser:
The menu is a mix of manycuisines. From the more than a dozenoptions available, we began with a Se-same Potato Bites in Chili Sauce. Onhindsight, we needn’t have orderedthis since everything else came withpotatoes anyway! There was some-thing funny about the oil in this dish,and it wasn’t the kind that wouldmake you look forward to the rest of the meal.
The Fried Calamari servedwith Garlic Aioli and chips was upnext. The squid was well cooked, thedip complemented it well and if youcan ignore the general greasiness, it’snot a bad dish. The Highnoons Special Fried Chicken was the last to ar-rive, and was served with the mandatory chips and a‘Mayo-Tard’ sauce. Thechicken itself was de-cent, except for a cou-ple of undercookedbits, but the sauce,which was already acause of much mirththanks to our juvenilevowel movement jokes,actually had a funny taste,most likely thanks to a mus-tard overdose.
Entrée:
In addition to the standard me-nu, there’s also a ‘daily specials’ dis-play. Since the idea was to pig out, wedecided to try the BBQ Pork from thisset. It came with.. ok, this is gettingboring, so imagine potatoes as body-guards and that no dish arrives on thetable without them accompanying itin some form! But the pork dish actual-ly turned out to be the first of the fan-tastic dishes — a superb mix of spice,tang and splendidly cooked meat. Toeven out things a bit, we then tried theVeg Dumplings in Hot & Sour Gravywhich was served with Butter Rice.This was not in the league of the earlierdish, but the hot and sour flavourswere complemented well by the mild-ly-flavoured rice. The Cajun SpicedGrilled Fish with Dill Butter Sauce wasup next. The fish was cooked wellenough, but it was probably our leastfavourite, mostly thanks to astrange pungency. The Chick-en Roulade turned out to bethe dish of the day, withan awesome spinachfilling, a mildly spicyherb sauce and butterrice to complete thepackage. From the half adozen pizza options,we chose the Pepperoni &Bacon. They weren’t stingywith the meat and the cara-melised shallots added a nice touchto the thin crust pizza.
Dessert:
There were plenty of interest-ing options but we were pointed to theBrownie Caramel Fudge and the NewYork Style Blueberry Cheesecake, andthus we had a new benchmark of howmeals should end! The brownie was
Manu Prasad
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just the right texture and consistency—neither too dry nor moist — and hadsome wonderful dark chocolate!Good chocolate dishes are always atough act to follow, and the fact thatthe baked cheesecake almost beat it istestament to its quality. I wonderedwhether we should have started withdessert!
In all:
The Mirage actually lives up to itsname in the sense that the restaurant’sappearance doesn’t do full justice tothe quality of some of the dishes. Con-sidering the Koramangala location, itmanages to deliver value for money aswell. A little more attention to theoverall packaging and it could be won-derful and make money!
No illusions, just good food
From top: BBQ Smoked Pork, BrownieCaramel Fudge, Chicken Roulade andNew York Style Blackberry Cheese Cake
KAUSHIK JN
Great dessert and pork make The Mirage a good addition to the city’s culinary map. If only they’d go easy on the potato

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