Sie sind auf Seite 1von 1
 
 YOU
 BangaloreMirror
 |
FRIDAY, MAY 13, 2011
 24
www.bangaloremirror.com/you
I
f ever, depending on your inter-ests, a Salvador Dali or PenelopeCruz or Enrique Iglesias orFernando Alonso has set yourheart racing, and you would liketo go beyond that and reintroduceSpain to your heart via your stomach,you must consider dropping in at ElTablao. Specialising in Spanish cuisineand providing an ambiance that goeswith the theme, this restaurante suredelivers a hearty meal.
GENESIS:
El Tablao is a unit of Esaren Hospitality, owned bySachin Nair who was introduced toSpain while in England. With ElTablo he’s tried to recreate theflavours and ambiance of hisfavourite Spanish restaurant of hisLondon years. The restaurant start-ed operations three months back.
SIGNATURE DISH:
Gambas al Ajillo,Tortilla Espanola, Croquetas deChampinones among others.
COST:
For
 ` 
1,500, you can share ameat starter, a veg tapas, seafoodPaella and a chocolate cake. Thoughnot exactly wallet friendly, theuniqueness of the cuisine and theambiance do justify it.
PARKING:
No valet parking for now,but “coming soon”.
 ALCOHOL:
El Tablao boasts of awine bar with red and white wines,champagne and, of course, there’sSangria.
VENUE:
El Tablao, Lotus, 612/1, 80 Feetroad, Koramangala, Bangalore - 560034Phone: 41410124
FOODIES'FEEDBACK
Ami
 
go
 
s: My guests for the evening wereAliyeh Rizvi and Mumtaz Jaganathan,both of whom work with Janaagrahaand Rafael Garcia Monserrat, who be-longs to Madrid and is working in Ban-galore as a business advisor.All Esp
 
anol: The only way you’ll realise that you’re still in the concrete clutchesof Koramangala is if you’re sitting on the glass-ed side of the restaurant thatoverlooks the 80-feet road. Tastefullydone, the restaurant’s interior is stylishand has a colonial tone that comple-ments the theme. Under the shadows of chandeliers and torches, you can catchglimpses of matadors, bull fighting and the paintings of Spanish masters as youlisten to the Gypsy Kings, lounging onbenches whose hardness is mercifullyminimised by the usage of cushions.The Armada:Despite starters, with manyvegetarian options and a smaller ‘Char-cuterie’ section, the menu focusses on tapas. There are more than 30 dishes on that front, spread over seafood, chicken,meat and vegetarian options. There area few salads to choose from, and then there’s Paella. In addition, there is also a‘South of Border’ section consisting of Mexican dishes. The clear numbering ensures that you don’t have to wrestlewith the Spanish pronunciations.The Con
 
qui
 
sta
 
d
 
or
 
s:We began well with the slightly spicy Piri Piri potato wedges,served with garlic mayonnaise and tomato salsa dips. Rafael was complete-ly in love with the Seleccion de Embuti-dos Curados — slices of Serrano ham,salami and chorizo. The Brocheta de Pol-lo con Pimientos y Cebolla — marinatedchicken breast served on skewers wasdelicious too. The fluffy Tortilla Espanola— Spanish omelette with potato andonion was a favourite. But the hit of theday was the Paella de Mariscos, theseafood paella with squid, king prawn,mussels, fish, green beans, asparagus,peas, red peppers, made extra specialwith the rice that seemed to have beencooked in fish stock. You’re informed be-forehand that the Paella takes a mini-mum of two to tango and requires about40 minutes of waiting, but it’s worth it.Rafael said the only thing it lacked was asqueeze of lime, but that was remedied.Los m
 
a
 
s fl
 
oj
 
o
 
s:The Paella de Carnecould not match up to its illustriousseafood counterpart, and proved to bea bit bland. The dessert section wasquite a disappointment, especiallysince most of the options were among  the commonly available set.S
 
er
 
vic
 
e:A tad careless to begin with,but they soon redeemed themselveswith their promptness. We dined on alean weekday evening, and Sachincould be found visiting every table andgraciously enquiring about the service. V
 
er
 
dict:The next time you want to cele-brate a Nadal or Real Madrid victorywith a taste of Spain, you know exactlywhere to drop in. A distinct cuisine setin a wonderful ambiance ensures that you’ll have a great dining experience.Buen provecho!
The writer is a brand consultant, who is always on the look out for a restaurant that serves him right.
(from l tor) Mumtaz Jaganathan, Aliyeh Rizvi, Rafael Garcia Monserrat
The taste of tapas
Manu Prasadbmfeedback@indiatimes.com
INTHEPAN
EL TABLAO
FAHEEM HUSSAIN
 
F
 
O
 
ODAMBIEN
 
CE SERVICE
Bangalore Mirror
reviews anonymously and pays for meals
JUST Aspoonful of sugar can impart thatkilling edge to antibiotics against infec- tions. Researchers found that glucose andfructose —- types of sugar found in plants— make deadly bugs behind chronic infec- tions more vulnerable to drugs. Sugar canimprove the effectiveness of antibioticsagainst infections, say researchers. Suchinfections often occur when bacteria ‘shutdown’, making antibiotics ineffectiveagainst them, reports the journal
Nature.
Over time, the bugs, known as ‘persisters’,return to life, causing patients to relapse,according to the
Daily Mail.
Boston Univer-sity scientists tested the effects of draw-ing the bacteria out of their hibernationusing sugar. They found stimulating thebugs with sugar renders them vulnerable to antibiotic attack. Testing the strategyon Eschericia coli (E. coli) bacteria, a com-mon cause of urinary infections, the re-searchers were able to eliminate 99.9 percent of persisters in two hours. Withoutsugar, the drugs they used had no effect.The team now plans to examine if sugaradditives can help fight tuberculosis.
IANS
 
THE2-MINUTEREAD
ALL YOU NEED IS A SPOONFUL OF SUGAR TO FIGHT INFECTIONSEDUCATION SLOWS AGEING
GOOD EDUCATIONis the key to staying  young and healthy, a study has shown. Incontrast, people who leave school with noqualifications age much quicker, reports
express.co.uk.
Scientists made the discov-ery after looking at the DNA of 450 Britishcivil servants aged between 53 and 76.They had widely different CVs, some withno academic background and others withdegrees. There was a difference in thechromosomes of those who had studiedfor A-levels or gone to university. Thesepeople tended to have longer telomeres — the caps on chromosome ends that pro- tect them from damage and were found tobe ageing more slowly. Study leader professor Andrew Steptoe, apsychologist at University College London,said: “Education is a marker of social class that people acquire early in life. Our re-search suggests long-term exposure to theconditions of lower status promotes accel-erated cellular ageing.”
IANS
Tortilla EspanolaPaella de Mariscos

Ihre Neugier belohnen

Alles, was Sie lesen wollen.
Jederzeit. Überall. Auf jedem Gerät.
Keine Verpflichtung. Jederzeit kündbar.
576648e32a3d8b82ca71961b7a986505