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."
