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 YOU
BangaloreMirror
 |
FRIDAY, JULY 8, 2011
22
www.bangaloremirror.com/you
T
urquoise’s menu manages toimpress, mainly thanks to afew specials and a Parsi sec-tion, and some of the dishesmight indeed make a visitworthwhile, but unfortunately therea few inefficiencies that could verywell be counted as bloopers.
GENESIS:
Turquoise – The Indian isone of the twin Turquoise restaurantsowned by Spento Cooper, the otherone being The European on the floorbelow. The restaurants started opera-tions a couple of months back.
SIGNATURE DISH:
Nalli Awadhi,Gosht ki Dum Biriyani, GalawatiKabab.
COST:
A non-veg starter, a maincourse with a veg and non-veg dishalong with a few rotis, and a dessertwould set you back by
 ` 
1,200.Considering the options available inthe vicinity, this is on the higher side.
PARKING:
Valet parking
 ALCOHOL:
The Indian is a resto-lounge, and seems to have a wellstocked bar and a collection of mock-tails. The Turquoise Smoothie wetried turned out just fine.
VENUE:
Turquoise, 2nd & 3rd Floor,(Above Mom & Me), Shop #9, 5th BlockKoramangala, Bangalore 560095, Ph:65776588
FOODIES’FEEDBACK
Blu
 
et
 
eeth: My guests for the evening were Fagun Bhavsar, software tester atSapient, and Alexis Greenwood, busi-ness analyst at Dell, dedicated practi- tioners of the non-vegetarian way of life. Blu
 
e note: The turquoise theme isprominent in the decor and the chande-liers creating the shape of a musicalnote makes for an elegant picture. Forseating, you could lounge on the com-fortable sofas or choose the more func- tional, yet tastefully done regular furni- ture. The gigantic dragonfly near the baris an attention grabber. Bollywoodremixes playing in the background anda TV screen offer entertainment.Blu
 
eprint:The menu begins with a fewstandard shorba options, and then of-fers a decent range of kababs. There-after, in addition to some standard andsome not-so-standard main course Indi-an fare, there is also a page devoted toParsi favourites. For once, there seems to be a balance between vegetarian andnon-vegetarian options. The rotis sec- tion manages to offer a few unique op- tions, but the desserts section is limitedand sticks to the regular favourites.Blu
 
e
 
-
 
ey
 
e
 
d: The Galawati Kabab, a pattyof tava fried lamb mince marinated inspices and served on a mini paratha,didn’t quite get to the ‘melt in yourmouth’ level but managed to live up toits billing of a signature dish. But theBaida Roti with kheema and eggsstuffed in a pancake and tava friedproved to be the unanimous favourite.In the main course, the Zardari Kofta ina nut-based gravy was the pick, fol-lowed by the Murgh Makhani. The NaanBaluchistan with a minced meat stuff-ing, and the Khameeri Roti were bothexcellent, the Gosht ki Dum Biriyani wasreasonably good, and the flavourfulJeera Rice was appreciated too. Bl
 
ew i
 
 t:The Aatish e Aloo – stuffed pota- toes – managed to start a spicy Bollywoodconversation, but the dish itself was quitebland. The Mahi Afghani Tikka, CalcuttaBetki chunks with coriander, yoghurt andcream, too went into the same category.In the main course, the Hyderabadi Laganka Murgh with the cashew nut gravy hadsounded right, but fell short of expecta- tions. The efforts of the Dum Pukht Aloo’sgravy, to salvage the dish’s reputationproved futile. The Qubani ka Meetha didn’tdo much to sweeten the deal either. Thebiggest disappointment was when wewere told that most Parsi dishes requiredadvance notice. Even in the other sec- tions, we missed out the ones we reallywanted to try – the Naan Changeezi, theTurkish Baklava, to name a few.S
 
er
 
vic
 
e: The service was courteous tobegin with, but began to display an over-board version of ‘maa ka pyar’ while thefood was being served. They insisted ondisproportionately filling up our plates.The billing took us almost half an hour.V
 
erdict: Turquoise’s Indian version has itsshare of tasty fare, but given its location –where a stone thrown would most likelyland on a restaurant – they need to better their act. The non availability of dishesand a torturous wait for the bill left usblue, like that Akshay Kumar movie.
Fagun Bhavsar (l) Alexis Greenwood (r)
Bleed blue? Not really!
Manu Prasadbmfeedback@indiatimes.com
INTHEPAN
TURQUOISE – THE INDIAN
FAHEEM HUSSAIN
 
F
 
O
 
ODAMBIEN
 
CE SERVICE
Bangalore Mirror
reviews anonymously and pays for meals
PRASARITA PADAHASTASANA:
Stand straight, feet apart,hands by side of thighs, in-hale, raise your hands upand slowly bend forward asmuch as possible, placingyour palms on the floorbetween the legs. Holdfor 10-30 seconds.
PERKS:
Helpsblood flow toscalp whichstrengthensthe hairroots.
PAWANMUKTASANA:
Lie on the floor and breathe in and as youbreathe out, hug your knees to your chest.
PERKS:
If your tummy suffers, your scalp loses hair. Helps tocure constipation which, when chronic, affects hair growthadversely.
KAPALABHATI (FRONTAL LOBE CLEANSING TECHNIQUE):
Sit back onyour heels, place palms on knees,keeping back straight and eyesclosed. Inhale and exhale deeply andforcefully, contracting your abdomi-nal muscles when you exhale. Tryto do one exhalation persecond. Start with doingone round of 15 exhalationsand gradually increase it to 30and then 60. Increase the num-ber of rounds but take breaks in between.
PERKS:
Kriya which cleansesthe system, rids it of toxins,thereby regeneratinghair cells.
»
CONTINUED FROM PAGE 21
Co-ordinated by Bhavya Thimmaiah
 
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Gosht Ki Dum BiriyaniGalawati kabab

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