Silk Winds
On Palace Road Bangalore
The
tantalising aromas of the Far East and South East Asia waft from the kitchen of
the SILK WINDS, the second Atria restaurant as one enters. With the stewards executing
the orders, the faint music, the whispering talk and the soft clink of fork and
spoon on plate, prelude the gastronomical journey for the first time diner. Some
of the stewards from the North East could be mistaken as hailing from Far East
Asia thus giving a clever authentic touch. Though silk was a precious commodity
in the days of yore, the pricing here is easy on the wallet. As Mr.Mecci, F&
B manager takes me on a round of the spic and span hi duty kitchen and bakery
the tenor for a wonderful evening is already in place.Mr. Kasi Vishwanathan, the
Executive Chef elucidates the Menu Engineering concept promoted in Atria
definitely making this the restaurant of choice. The chefs are trained in China
and Thailand and successfully tempt you with recipes from traditional Chinese
and Thai kitchens to contemporary Malaysian, Vietnamese, Indonesian and Philippines
cuisines. All the vegetables and meat are certified by the Sous chef that
makes the difference.
The
elegant fan shaped menu card fans the journey to the exotic cuisines from Pan
Asia. Oriental food is very popular in Bangalore and most of the guests are foreigners.
The Chinese fare with the Japanese cuisine retains the freshness of the vegetables.
On being seated a welcome plate on the house of baked rolls with delicious honey
sauce sets the tone and the feast begins. For appetizers the Sweet Corn Soup was
enjoyable without the usual thickening agent in it. The huge glass of mosambi
juice complemented the dishes that followed. We opted for the Thai cuisine that
had appealing names on the menu. Thai cuisine is basically catagorised as JE
and PHAK for veg, and KY for non veg where KHAI is chicken
and KUNG-prawns. The Nam prik-blak in chilly paste is recommended by the
knowledgeable captain. For starters the Sate je- chunks of Cheese, baby
corn, mushroom, broccoli and capsicum lightly tossed and Kimchi, a fermented
dish, good for digestion is Chinese cabbage tossed in tomato sauce with a hint
of chilly were good. The second helpings of pickled cucumber and carrot for a
change were inviting.
The
15 minutes time taken for execution of the orders is adhered. The Chau thum
je is minced vegetables marinated in Thai herbs, wrapped around sugar cane and
deep fried. The Thai red curry and green curry is in great demand. The fragrant
non sticky rice served in a hollow thick bamboo stick was special which I highly
recommend. Thai Pork katsu-grilled boneless pork is a good choice. In the Japanese
section it's the Goisha (Rs 175/=), steamed rice dumpling with a filling of minced
pork that's a big hit with the Japanese. Ramen which is a clear noodle
soup with thick Soya flavour is better taken at the end of the meal. It is suggested
to start with beer, main course with heavy meat and soup if one is going in for
the Japanese cuisine as the Japs do. The Chinese PATAYA chicken (Rs125/=) coated
in spicy coriander and parsley sauce is both a starter as well as main course
teaming well with rice and noodles. The flavoured white wine rice was amazing.
Silk wines rice are in variants of chicken and veg (195/=) and vegetable (75/=).
For
desserts I am told, that the flambé a rarity in Indian restaurants is served
here. In flambé the fruits are tossed in sugar syrup and burnt in liquor.
This is in great demand with the European guests. The Japanese dessert is Banana
thambura, which is like the Kerala Pazampuriie- (batter fried banana).
Litchi chocolate -lychees (a fruit with thick exterior and delicious juicy interior
found in the temperate regions) stuffed with khova (thickened milk) and coated
in thick choco sauce was invigorating.
Mrs.
Shama Prahalad a Septuagenarian makes it a point to bring her outstation relatives
for dining experiences here who are as enthusiastic as she is. She says- Every
visit is a truly memorable culinary trip. If you would like to rate this restaurant
with your experience please RATE
HERE.
For
reservations contact (080)22205205
