If you are regular on the eating out scene, then you know for sure that restaurants come and go in a blink of an eye in Bangalore. That being said, Bangalore has seen some really well-established dining destinations down shutters, and open up in a whole new avatar. While for some of them the entire concept has changed, yet those at the helm have remained the same; for some others, space has remained the same, but it has been rechristened and a whole new menu has been brought into play. Take a look at some of these cool restaurants that are making quite the noise in their new identities.
When Monkey Bar pulled down its shutters, everyone was flabbergasted. How could such a popular place shut down? But we were assured that there was something very interesting planned. And sure enough, an East Village style pub made an appearance. A complete revamp of the interiors, a change of vibe, and the new menu begged for multiple visits. Think house-made tonic waters for their range of G&Ts, house-cured meats and a brilliant use of local produce. My picks are the Herbalist and the Gentleman's Tonic. With the idea of small plates – you can eat your way through lots. Start with the Pork Tea, and move on to the Young Jackfruit and Smoked Cheese Tostada, The Smoked Cochin Mackerel on Toast and my favourite, the Chorizoand Clams on Udon Noodles.
If there was one thing that UB City lacked at one point in time, it was a good North Indian restaurant and that Butter Chicken at Made in Punjab hit the ball right out of the park. So when it underwent a change of personality I was really sad to hear that my go-to place for Butter Chicken would not be around. But, then I was told that BBQ’d was smart enough to retain all of its popular dishes on it is A-la-carte menu and offer something else – some classy grills that could be done right at the table! And so, in its new personality, BBQ’d give you some great grills, many with flair too – think tequila flambeed skewers at your table. While the ambience has remained the same – a nice bustling feel – the food has taken things up a notch.
Rumours about Singkong undergoing a massive change were on the cards for a while – but as usual, memory power in Bangalore is shortlived. So, when the new version of Singkong, in the form of Sriracha, was revealed, the city was abuzz. A Pan-Asian restaurant, to begin with, this one took its menu very seriously. And so you have mobile counters of Som Tam that are wheeled up to your table and customized to your liking. You have sushi boats that are placed on your table. You have a Nasi Goreng that will transport you back to your Southeast Asian holiday eating on the streets. And that Pork Belly with Apples is made for repeat orders as is their Prawn Cocktail. And this is a place where you can get friendly with the bartender; he knows quite a trick or two and is happy to whip up something to suit your tipple preferences.
For those who enjoy the party circuit, One Night in Bangkok (ONiB) was no stranger. In fact, it was the one and only place that played some of the best of the actual rock era. That being said, the focus on the brilliant food served did not make its mark and so the place reinvented itself to become Siam Trading Co. And now, it is hard to take the focus away from the food. Imagine a brilliant grilled Pork Neck, or some Sour Beef or some Shellfish Omelette. The Beef Rambutan Soup has depth while the Chilled Mushroom and Young Coconut Soup is quite a revelation. And that Homemade Sausage is something you want to take home. End on the Sticky Rice with Chiang Mai Chicken Curry or the Dry Noodles with Pork and Beef and you can sit back satiated.
Yes, Sanchoz was Mexican, but it had run its course as far as intrigue is concerned. And then it turned to Sanchez, yes, still Mexican, but boy what a sea change. Chef Vikas spent a good deal of time in Mexico – learning from seasoned professional chefs to unravelling secrets of Mexican spicing for serious home cooks. All of this translates into a menu that you must begin tasting with the Guacamole that is made at your table. And do not forget to drink up every last drop of that brilliant Mexican Ceviche. If small bites with your drinks are the way you want to go, then the range of Taquitos is what you should aim for. And of course, the Tamales is definitely something you want to try. And do not leave till you make space for the chocolate filled churros. You will thank me later.
Ruth Dsouza Prabhu has been a media professional for 18 years now, across multiple platforms. As a passionate F&B writer, she has interacted personally with internationally renowned names such as Marco Pierre White, Janice Wong, Chef Vivek Singh, Chef Vikas Khanna, Madhur Jaffrey, the late Tarla Dalal and many others for her stories. A highlight has been personal interviews with all three of the celebrity judges on Masterchef Australia. She is on several jury panels of food and beverage awards, is sought after for opinions in the field by publications and has her work published in well-known names such as The Hindu, Firstpost, HuffPost India, Condé Nast Traveller, NatGeo Traveller among many others.
