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
