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BangaloreMirror
 I
FRIDAY, APRIL 18, 2014
 YOU
www.bangaloremirror.com/columns
 19
O
ne would have to wonder atthe intelligence in adding al-cohol to a mythical creaturewith the head and wings of an eagle and the body of a li-on, but hey, it does make for a fun, quir-ky name – The Boozy Griffin, and it sitsright below a joint named after a pirateship! Welcome to Koramangala, wherewe have seen it all. Once inside, theplush black sofas, high bar stools, therelatively dim lighting, and the red tel-ephone booth all manage to convey aBritish pub theme. The smoking sec-tion, with its faux fireplace and postersstarring Charlie Chaplin, Mr Bean,Sienna Miller and so on, probably dothis theme even more justice consider-ing that the larger non-smoking sec-tion features
 First Bloo
and
Scarface
.The multiple TV screens are placed sothat most tables get a clear view, but forsome reason they were showing WWEfor a while before remembering their British theme and switching to EPL. By the end of the night, there were shouting matches at practically every table, thanks to the really loudmusic, which had switched from clas-sics earlier in the evening to currenthits and remixes of old favourites, allthe while increasing in volume as well.So much for the sound, now let’s talkabout the bite.
 Appetisers:
For a pub, the beer menu ispretty disappointing with just aboutthree options. They do try to make upwith a cocktail selection and an other-wise exhaustive bar menu, though wefound a couple of missing items thereas well. The menu gets a neat Britishtouch with an entire set of James Bondthemed cocktails. I tried theFrom Russia with Love fromthis and though it was po-tent and delivered on theingredients – especiallythe vodka and the chilliit was loved about asmuch as Russia is thesedays! The mocktail wetried – Pear Mojito – wascloser to being virgin thanpear. The gin-based Foxtail, alight drink guaranteed to keep you at‘that level’ was the best we had. Theother gin based cocktail – Tom Collinsalso disappointed. It was the Caipi-roska (four for the price of three) thatsaved the day.The interestingly named Son Inlaw Eggs arrived first, and the Thaicombination of fried boiled egg andtamarind soya sauce was just fantastic.The Cottage Cheese & Tellicherry Pep-per Fry was spicily awesome if you’refine with curry leaves. The Beer BatterFried Calamari was a dip in the highstandards thus far, an actual dip wouldhave helped! The Chilli Beef Frywasn’t available, and that proved to beablessing in disguise because its re-placement – sautéed Stir Fried ChilliPork in soy chilly sauce turned out tobe one of the best dishes we had.
Entrée:
There are burgers, a fewsteaks, some pasta and someold school pub grub to behad. Unfortunately noneof the beef dishes wereavailable. The ChickenEspetada in Peri Peri ar-rived first. Served withbutter pilaf, and on skew-ers, with onions, this had su-perbly spicy and perfectlycooked chicken. But the Angel Hairpasta with its Walnut & Thyme in-fused cream sauce was the clear win-ner. A wonderfully nuanced, flavour-ful dish. The Crispy Chicken Butty(nothing posterior about it, as thecoaster explains, it’s just lingo for abuttered sandwich) wasn’t a bummereither, and the mildly spicy dish waswell liked. The Deviled Kidneys onToast (stir fried lamb kidneys) was notbad, and is quite obviously for thosewho enjoy these body parts.
 Afters:
There are only four options,and three were unavailable! Let’s justsay that the Sticky Toffee pudding isnot worth saving stomach space for.
In all:
With a well-crafted ambiance,(barring the sound assault) some inter-esting food, and reasonable pricing,The Boozy Griffin has a lot going for itto hold its own even in the competi-tive grub landscape of Koramangala.But on the flip side, the unavailabilityof a lot of menu items could make thegriffin seem woozy.
Bangalore Mirror reviews anonymously and pays for meals
Manu Prasad
bmfeedback@gmail.com
Ol’ Blighty in the city
Cuisine
European
Owner(s)
Srikant Upadhyay
Chef 
Javed
 Alcohol
 Yes
Wine list
Barring beer, a well-stocked bar, withsome interesting house cocktails.
Price range
A meal for two wouldcost around
 ` 
1450(Inclusive of taxesand service charge) –a couple of cocktails,a non veg starter, amain course dishand a dessert.
Parking 
Valet
Wheelchair
No
accessService
Friendly, but occasionally tardy.
Music
Classic rock, pop
Sound level
Carry cotton
 Ambience
The right place between relaxed and vibrant
Hours
11 am -11 pm on Sunday-Thursday, 12pm -1 am on Friday,Saturday
Home delivery 
No
Reservations
Would be a very good idea
 B G
 1 C R J R 5 B K 5 P 0
 
BM VERDICT
vendor again in the area.According to Hinduja,
 bhoochakra
hasplenty of myths attached to its name.“They have to create a spin if they want tosell it at Rs 5 for a slice,” he laughs. Onelegend, narrated by a
 bhoochakra
vendor,is that Lord Rama and Sita survived on thisduring their exile into the forest. Anotherlegend is that the shrub flowers once in 12 years. In parts of India, like Andhra Pra-desh and Karnataka, tribals eat
 bhoochak- ra
for quenching their thirst and for medici-nal purposes. They believe it is a goodtonic for the body.So, the next time you pass a vendorselling these pale slices, give it a try. If myths and legends are to be believed, youwill be eating fare that has been aroundsince the Ramayana.
Jayanthi Madhukar
part of the narrow cart. The vendorsmeared thin slices with lime, sugar, a bitof chilli powder and served them on smallpieces of paper. Dsouza bought one sliceand tasted it. “It was like eating lime juice. The slice was juicy like a watermel-on, and the lime garnishing turned everybite into a lemony drink.” Eating a
 bhoo-chakra
is a messy affair, she warns.By themselves,
 bhoochakras
have noparticular taste. Dsouza calls it tastelesswith the texture of radish. “It is completelybland,” she says. The texture is likened tococonut husk by food expert and criticSuresh Hinduja. “It is like that scaly part of tender coconut which gets stuck inbetween the teeth,” he explains. “It is agreat thirst quencher,” says JacquelineNoronha, a college student who once ate it near her college. She has yet to find a
ou seethem around the city. Some-times in Gandhi Bazaar in front of theBull Temple, sometimes in front of the Shiva Temple on Old Airport Road. Andsome people have spied them in Shiv-ajinagar, on Infantry Road and elsewhere.These are the vendors of
 bhoochakra
— elu-sive, and yet all around the place.
 Bhoo-chakra
, also called
 Kandamula
, a Sanskritterm for tuber, is actually a woody shruband the fleshy root is the edible portion.Since the vendors peddle their fares onhandcarts, it is hard to see them in oneplace for long.Foodblogger Ruth Dsouza first saw avendor selling this tuber during the fa-mous
 Kadalekai Parishe
(groundnut fair)on Bull Temple Road. Rows of succulentpale white slices were stacked on astump-like tuber that occupied a good
BM SAVEUR:
THIRST QUENCHERS
Mythical in origin and curious in appearance, this tuber is tasteless on its own but with a lemon and masala, can quench your thirst
From top: Boozy chilli wings, Penne Pomodoro, Stir fried chilli pork, Son inlaw eggs
KAUSHIK J NBANGALORESRESTAURANTS.COM

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