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 YOU
BangaloreMirror
 |
FRIDAY, FEBRUARY 17, 2012
18
www.bangaloremirror.com/you
T
he
original
 Adventures o Huckleberry Finn
begins afterTom Sawyer and Huck comeinto a fortune. In the modernday Bangalore retelling, an investmentbanker couple build a brick oven onthe terrace of their parents’ house; thepizzas become a rage, the idea of awood-fired pizzeria is born; theirfriends get involved in the décor –painting the chairs – and the rest is arestaurant! In addition to the TomSawyer-ish paint job, the place alsoowes its name to a berry that has a sec-ond degree connection to the kind of cheesecakes it specialises in, and man-aged to fit in well as the fun, whimsyname the owners wanted. The besttribute that one can give to any origi-nal work is to ensure that the characterremains alive. And character is some-thing Huckleberry has oodles of. Fromthe tree that nonchalantly makes itsway up through the restaurant, to thepainted chairs, funky graphics andwooden fireplace, the place managesto mix a lively, vibrant ambience witha warm, laidback feel, all while beingon the chaotic 100 Feet Road.
 Appetisers:
When pizza’s on themind, starters might seem a bit of adistraction, but a few things on themenu looked interesting. The HerbedLemonade, in which basil, lemon-grass and green apple vied for atten-tion, had basil emerging as the clearwinner and also did a good job of whetting the appetite. The Berry Hap-py was a mix of cranberry, strawberry,grape and lemon juice, but what it re-ally did was to take us back – to thetime we consumed Poppins by thedozen! The only drink that disap-pointed was the Virgin Mojito. In caseyou’d like to experiment with wines,or wine-based cocktails, there are afew options available too. The Chick-en Consommé soup came with itsown dumpling but the mild chickenand caramelised onion flavours didn’timpress. The Chicken and Prawn Br-uschetta was a much better dish –crispy bread with the chicken versionbeing helped by a creamy cheese pres-ence and the prawns aided by herbs.The pick of the starters was thecolourful Spicy Chicken Salad, whichlived up to its name and didn’t takeadvantage of the ‘salad’ – the chickenwasn’t just a token presence.
Entree:
The printed menu onlyhas a few pages and focuseson pizzas, drinks anddesserts, but they augmentit with a weekly specialmenu on the blackboard.The Smoked Turkey pizzawas an automatic choiceand Rithika suggested weadd a jalapeno topping. Itworked brilliantly with thecold cuts and the herbs and made itour favourite main course dish. TheMeat Feast had a stellar cast includinglamb and pepperoni but lost its pizzazza bit with a slightly burnt thin crustand its disproportionately high contri-bution to the bill. The Baked PestoChicken was the most photogenic of the dishes and the creamy pesto saucewas ample proof that it wasn’t just apretty face. But the Pan Seared Sea Basswith Lemongrass and Coriander wasunfortunately just that. Though thefish seemed fresh, it was quite blandand the rest of the ingredients were tit-ular. The Chicken Tortellini was rea-sonably good, but could’ve been madebetter with a creamier sauce.
 Afters:
There is a significant chancethat next time, I’d start with thedesserts. I’m usually racist when itcomes to chocolate and prefer darkover white, but the White ChocolateMousse (with lime) easily won thedesserts crown. The Dark ChocolateMousse tried valiantly, butthough it kept its status as areliable favourite, it was anunfair fight. If you don’tmind a strong cinnamonflavour, you might wantto try the HuckleberrySpecial. The BlueberryCheesecake got the tex-ture right, but I missed thetart flavour and the cheesepresence was underwhelming.
In all:
With a unique identity based onits food and ambience, Huckleberry isprobably a place that you’d like to vis-it more than once, for its homelycharm and lively atmosphere. MarkTwain’s has said “Part of the secret of success in life is to eat what you likeand let the food fight it out inside.” Sodon’t be afraid to try out the pastas,pizzas, wine and desserts all at one go.
From top: Chicken and Prawn Brus-chetta; Smoked Turkey Pizza; BakedPesto Chicken; White Chocolate Mousse
BM VERDICT
Bangalore Mirror
reviews anonymously and pays for meals
Food
Pizzeria, with wine
Owner(s)
Siddharth Krish, Rithika Gupta
Chef 
Siddharth Krish,dessert chef – Preeti Mathre
 Alcohol
 Yes
Wine list
Wine, wine-basedcocktails
Price range
With about
`
800, youcould share a non alcoholic drink, a non-veg starter, a non-veg pizza and a dessert.
Parking
Valet parking available
Wheelchair
No
accessService
Friendly and prompt.They also help youwith suggestions
Sound level
Peppy music at just the right volume. TomPetty seems afavourite
 Ambience
Comfortable and lively
Hours
Tuesday to Sunday –12pm to 3:30pm(lunch), and 7pm-11.30pm (dinner).
Home delivery
No, though a takeawayoption is available.
Reservations
It does get crowded byaround 8, so it mightbe a good idea.
Manu Prasadbmfeedback@indiatimes.com
710
HUCKLEBERRY
No 2
 
9
 
8, 100 Fe
 
et Road, In
 
dir
 
an
 
a
 
 
ar,B
 
angalor
 
e 5
 
600
 
3
 
8, Tel:8
 
040917416
 
FIVE OF A KIND- AKKI ROTI
RANGA SHANKARA 
#36/2, 8th Cross, II Phase, JP Nagar,
`
 
6
 
0 f 
 
or a plat
 
e
I
rrespective of the time, stopping by theRanga Shankara café for akki rotti andchutney is a must. The rottis are soft – justlike home-made ones. Besides the taste, the hospitality is what brings you back each time. Combined with chai, it’s the perfectsnack to kill time before the play begins.
Joa 
 
n P 
 
 
abh 
 
u, content writer 
THINDI BEEDHI
Sajjan Rao Circle, Begins at VB Road,
`
 
20 f 
 
or a plat
 
e
O
pposite the temple on Thindi Beedhi orFood Street in V V Puram is this smallnameless place with serves great akki rotiwith a dollop of butter. You have a choiceof coconut, onion or chilli chutney.Standing on the road and jostling with thecrowds is part of the fun.
 
 
 
 
n N 
 
ai 
 
 
u, entrepreneur 
HALLI MANE
3rd Cross, Sampige Road, Malleswaram,
`
 
23 f 
 
or a plate
I
f you are up to beating the crowds that throng here, then the akki rotti here is worthwaiting for. Served steaming hot with chutney, the best way to enjoy this is with a masalachai. The village-like atmosphere is great andhelps transport you back to the village wherehot rottis off the bandli are the norm.
 
arc 
 
el 
 
 
 
 
e L 
 
obo, homemaker 
GANESH DARSHAN (DOSA CAMP)
4th Block, Opp Canara Bank, Jayanagar,
`
 
22 f 
 
or a pl
 
at
 
e
E
verybody knows this place for its dosas, but the silent winner is the akkirotti – soft, round, served with a dollop of butter and fresh coconut chutney. Wash that down with hot coffee – a dream evening snack.
 
 
 
 
 
i O 
 
m, student 
Few places can replicate the soft, perfectly round akki rottis made at home. We bring you five places that come pretty close
HOTEL PRASHANT
1st Street, Palace Main Road, Guttahalli,
`
18 f 
 
or a pl
 
at
 
e
H
otel Prashant has several branchesand is famous for its non-vegetarianfare.. and akki rotti made only at breakfastand tea times. Served hot with chai on  the side and generous helpings of chutney, the combination makes it hard to stop at one.
Vi 
 
 
hnu P 
 
 
adee 
 
p,marketing professional 
 
Next week: Baklava
Do y
 
ou believ
 
e y
 
ou h
 
av
 
e t
 
asted th
 
e b
 
e
 
st b
 
aklav
 
a in Ban
 
 
al
 
or
 
e? Then writ
 
e t
 
o u
 
s ab
 
out it. In 50
 
-10
 
0 w
 
or
 
ds. Mention th
 
e nam
 
e of the e
 
at
 
er
 
 y, the plac
 
e, c
 
ost and why  y
 
ou think they are the b
 
e
 
st t
 
a
 
stin
 
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aklav
 
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s in the cit
 
 y. We will te
 
st y
 
our choic
 
es and giv
 
e our verdict next w
 
e
 
ek. S
 
end y
 
our choi
 
c
 
e
 
s to bmfeatures
 
@indiatime
 
s.com
—COMPILED BY RUTH DSOUZAMUTHU P & KAUSHIK J N
Adventures at a pizzeria
P MUTHU

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