New menus and popups to try out in Bengaluru this February

Bohri cuisine @ Monkey Bar

Flavour Riot, Monkey Bar’s quarterly chef-led collaboration bid volition bring flavours of Bohri cuisine to the city. Organised successful concern with The Bombay Chapter 003, the two-day popup  volition ‘bring the nutrient traditions of Bhendi Bazaar done a focused, flavour-forward paper rooted successful heritage, dilatory cooking and layered spice’.

Signature dishes see Bohri chickenhearted farcha, egg-crusted and fried till crisp; mutton baida roti, tawa-cooked with spiced mince and egg; and a smoked mutton raan, slow-cooked for hours and finished with charcoal smoke. Other classics see Bombay-style dum biryani, classical nihari with sheermal; and chickenhearted kaari chawal. Vegetarian offerings see Russian cutlets coated successful Bombay sev; mushroom galouti kebabs, dal chawal palidu. Desserts diagnostic caramel custard and pineapple halwa.

January 31 to February 1 astatine Monkey Bar, Museum Road

Malay flavours @ Kopitiam Lah

It is the play of popups and Kopitiam Lah is each acceptable to big its 2nd 1 with Chef Sarah of Honey successful the Rock, Malaysia. Themed connected Masak Masak - a solemnisation successful Malaysia wherever nutrient is cardinal to regular life, memory, and assemblage - the repast is aimed astatine ‘evoking puerility memories of unreal kitchens and aboriginal encounters with food’ and reflects the communal tone done which nutrient is archetypal experienced. 

Known for her enactment successful the kitchens of Cilantro and Dewakan successful Kuala Lumpur, Chef Sarah’s paper features Malaysian classics. Think oxtail laksa, her astir celebrated crockery that is slow-cooked and aromatic; longevity noodles with stir-fried leek, mushroom and pork that is simply a celebratory crockery rooted successful Chinese-Malaysian tradition, symbolising agelong beingness and abundance; stuffed peppers with Mandarin peel chickenhearted and prawn filling; kerabu grilled prawns; fried chickenhearted with salted ovum curry that features a savoury tartar condiment made with salted ovum and curry spices; keluak pork made with keluak, the prized achromatic seed cardinal to Peranakan cooking; char siu lamb rib with candied spice, cacao nibs and fried ail that is finished with candied spices, and crisp fried garlic, tucked into brushed gua bao; lamb marrow crème brûlée; and sago parmesan with crystal cream.

On February 7 and 8 for luncheon and dinner. 

Saawaan successful Bengaluru @ The Oberoi 

This February, The Oberoi astatine Bengaluru and Trident, Nariman Point, Mumbai, volition big chefs from Michelin-starred Saawaan successful Bangkok for 4 exclusive evenings. Chef de Cuisine Saritwat ‘Earth’ Wanvichitkun and Chef Pâtissière Chayanin ‘Pond’ volition showcase eight-course acceptable menus that volition item ‘Thailand’s determination culinary identities done seasonal nutrient and accepted techniques specified arsenic charcoal grilling, steaming, stir-frying, and fermentation’.

Highlights of the menus see earthy mango crockery with Ranong bluish swimmer crab; steamed squid with som saa citrus effect and kaffir lime’ dilatory cooked broths; mushrooms with roasted rice, a fragrant coconut curry infused with banana stalk; ginger angiosperm tart; lychee tart and coconut crystal cream. Other dishes see nakhon pathom integrated egg; thong muan cha Thai, a dessert; tom yum goong, etc.

On February of 20 and  21 astatine The Oberoi, Bengaluru 

Octogonal barroom @ Naked & Famous 

The metropolis gets its archetypal moving octagonal barroom courtesy of this caller outpost named aft the modern classical cocktail. The eight-sided antagonistic is divided into 4 chiseled stations, each organised by method alternatively of spirit. Two seats beryllium betwixt each station, placing guests alongside the bartender.

As diners determination astir the bar, they get to presumption ‘how a portion is built, stirred, oregon shaken straight to signifier however it tastes, feels, and unfolds’. Savour highballs assembled straight successful the glass, spirit-forward cocktails, and more. The nutrient paper features truffle and food popcorn, crab and lychee wonton cups, mushroom risotto, crushed chickenhearted mapo tofu, and more. 

At Second Floor, 4, 100 Feet Rd, KHB Block Koramangala, 5th Block

Bread programme @ Geist Brewing Co.

Known for its trade beers, Geist has present unveiled a caller à la carte paper astatine its 3 Bengaluru locations with dishes that brace good with their beers. The refreshed paper besides introduces Thoroughbread, an in-house breadstuff programme that highlights people fermented sourdoughs.

The paper draws from thoroughfare nutrient cultures crossed Mexico, Spain, France, Japan, Germany, and Southeast Asia, and includes the likes of Mexican-style maize Ribs, mushroom parfait, etc. For the non-vegetarians, determination are Spanish lamb albondigas, Geist Uncle Dunkel braised soy pork ribs, and bangers and mash.

The cocktail conception features Zen Highball, a Japanese-inspired cocktail; Spicy Melon Spritz, a clarified watermelon cocktail with mint and galangal; Midnight Eclipse with gin and Campari infused with acheronian chocolate; GBC Picante, a beer-forward cocktail utilizing GBC’S ain trade beer; Citrus Noir, a blend of vodka, java liqueur, and citrus; to sanction a few.

Across Bengaluru

Awadhi delicacies @ Spice Terrace  

Bringing the flavours of slow-cooked Awadhi cuisine is Shaan-e-Awadh, an upcoming eating acquisition by Chef Mohammad Amir Qureshi, sous cook astatine Spice Terrace.

Guests are welcomed with an attar-scented towel and a solid of saffron sharbat, earlier being seated for the meal. The paper features gosht yakhni shorba; saboot lobster slow-roasted successful a yoghurt-based Awadhi masala; bhatti ka kala murgh tikka. Mains see murgh handi qorma, meher paneer, koh-e-Awadh, dum biryani, and Kalinga machli. Desserts see Bombay falooda and shahi tukda.

February 2-13 astatine JW Marriott Hotel Bengaluru