Feedback
from the diners---
A participant from an all India Pharmaceutical
conference, Himanshu (Ahmedabad) says-"The
food is great, especially the Rajma and
Pineapple Halwa.The menu is well executed."
Pankaj
Sinha (Bengali) from Pune opines- "The
spread is lavish and a treat. The Rosogolla
is authentic, but the fish is
unlike Calcutta standards but still good."
Prashant Sebastian who is a regular- "No
room for complaints. The variety is superb".
A
Frenchman domiciled in Bombay frequents
1498 whenever in Bangalore says-"Good
choice of Veg and non veg dishes and desserts.
The food is medium spicy and I feel at
home here.
With
such responses, I was keen to interact
with the modest Chef Kirpaul Singh who
has been dishing out such amazing cuisine
for the past 11.5 years. He says "we
experiment and they are served at our
VIP dinners. Fish koli wada, Patiala fish,
Patiala Sabzi, Pompret Tawa Fry, and Nawabi
Biryani are made for VIP guests with my
team of 57 assistants. Tandoori kebabs,
Aloo tikkis and chaats are a favourite
here. We maintain very high standards."
We
started the afternoon buffet with the
fragrant Mulligatawny soup served differently
with rice and dash of lime giving it a
Sri Lankan touch. The aloo tikki was good.
The methi paneer was a delight without
the pungency of the methi and paneer neither
rubbery nor over fried. The mini set dosas
were yummy. In the palak (leafy veg) mushroom
curry the richness of the green colour
was inviting with soft but rightly cooked
mushrooms. The dum aloo Kashmiri was not
dripping with oil. The rasam not being
spicy doubled as a soup for those who
did not want the mess up with rice.
The vendikai (Tamil for okra) in the V.masala
with its overdose of oil was given the
go by. For a change the aroma of the Thengai
pal Sadham (rice cooked in coconut milk)
was a surprise and the aviyal was excellent.The
array of salads was a visual treat. Pasta
was freshly being served on request and
it was melting in the mouth and not sticky.
Stuffed tomato in mint flavoured sauce
was unusual as this is usually baked.
The Andhra Chicken Biryani needs improvement.
The aam ka panna was a disappointment,
as the Mangalore way of preparing is better.
There is no Chinese cuisine here.
The
DESSERTS for the day were from a choice
of Pineapple Halwa, Chum chum, Nepoliton
Mousse, Tiramisu (a pastry made in their
bakery), Osborne Pudding made of dry fruits
double boiled with cream topping was delicious.
Honey freedo with caramel base, sponge
cake and lots of cream was relishing.
Frozen Mississippi mud pie was a cold
dessert with a chocolate stuffing. Melt
in the mouth tiny, juicy Gulab jamuns
in the unusual Rabri was good. Hyderabadi
Double ka meeta is ghee fried bread pieces
with Khova topping. 9-10 desserts in a
buffet priced at Rs 250/=is very good
value for money.
The
Saturday Brunch and dinner is at Rs
125/=+tax and 250/=+ tax respectively.
The a la carte menu has sandwiches and
Burgers priced at 50-60/-.Coffee/tea
at 25/= ,the starters, Lassi and shakes
are at 50/- with Pizzas at 70/=.Open
from 3.00pm-110.30pm all prices are
exclusive of taxes.
The captain and stewards are all well
informed. It's no wonder that the Atria
is a hotel of choice.
1498
AD, holds promise of becoming bigger
in the days to come, but the map of
Portuguese Goa as a mural is baffling
as my understanding of history is the
Portuguese first landed on the Malabar
Coast in 1498. If you would like to
rate this restaurant with your experience
please
RATE THE RESTAURANT
HERE
Reviews
from our viewers
Malini
(malini08@yahoo.com) writes that the restaurant
is Excellent in all respects and adds
" A very homely and a customer friendly
restuarant. i enjoy to the core.It has
a very upmarket ambieance."
