In Good Taste - The Oberoi Bengaluru welcomes the new Executive Chef with a curated menu
- Oct 14, 2016
- 2 min read
Chef Ajit Raman, a visibly passionate chef is all set to lead the culinary affairs of Bangalore's most treasured and iconic luxury properties - The Oberoi Bengaluru. To launch Chef Ajit's debut, the team created a delicious menu that showcased the expertise of Chef Ajit by cherry-picking flavours and techniques from different cuisines. In conversation with the bubbly Ajit Raman, he narrated how his culinary influences come from childhood memories and tales of eating fresh fish off the River Nile during his time with the luxury cruise - The Oberoi Zahra. His recent move was from The Oberoi Rajvilas Jaipur, Chef Ajit is well aware of Bangalore's burgeoning culinary landscape and is excited at the prospect.
A limited edition menu is set to launch, announcing Chef's arrival to The Oberoi Bengaluru and The Bangalorette cannot wait to share the experience. A menu that kept the flavours simple, while your palate waltzed from course to course, which is tricky if you are pairing different cuisines in one menu. A 3 course meal tasting menu with delicious bite-sized surprises, is an evening well spent. The menu with vegetarian and non-vegetarian options, will be available for a limited period, and is priced at Rs.3000.
The Menu
The Potato Ice Cream with Onion Jam
A doll sized dish, which makes up with its punchy flavour - the potato ice-cream with a tarty onion jam was served in a waffle cone. The facade of an ice-cream but the taste of a butter mash potato, a playful conflict of taste and presentation.
First Course (A choice of any one of the following)
Yellow Tail Amberjack
A fresh tasting assemblage of greens with notes of umami foam and cucumber, the yellow tail lent a subtle flavour while giving the stage to the other ingredients, like the tempura flakes.
Ricotta
Balsamic figs and gnocchi, with a French touch of vierge made of kalamata and tomato made this dish paradise on a plate.
Black Sesame Sorbet
This was a highlight, with the smoothest note of seasame, with an added surprise of toasted sesame at the bottom. The sorbet had notes of floral honey and rosemary, which made us slurp away to glory.
Second Course (A choice of any one of the following)
Rack of Lamb
A dish made of many accompaniments, neatly presented like a work of art. Aubergine and porcini fonduta sauce, with a contrasting note of pomegranate-mint relish stacked under a finely cooked rack of lamb made our senses sing. The lamb was brined to perfection, accentuating the tastes of the other ingredients.
Asparagus
The tarte tatin with zucchini and onion preserve, was served with a delicately scented thyme -lemon emulsion. The puff pastry was cooked to perfection with flaky goodness, the kind which crunches with ease and melts like butter right after.
Third Course
A presentation where an art installation meets a painting, dulce de leche and creme fraiche served with variations of chocolate, from white chocolate mousse, to aerated chocolate and dehydrated chocolate mousse. Even though the dish had just 3 simple flavours, the variation in texture was a creative touch and ended the meal on a satisfying note.
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