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Anirban Blah

@anirbanblah

Founder whisperer.. Not a food blogger/influencer!
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Edo, ITC Gardenia We all know Edo as a legendary Japanese restaurant but in it’s time. Over the last few years, it feels like it’s dropped off people’s radar when we think of where to go for Japanese food. Well no longer, because amandeep2369 and her team at itcgardenia have completely reimagined Edo and made it sexy, contemporary and buzzy. A shot of sake as soon as you walk in. Gigantic murals, both classical and manga A live musician who gives way to a love DJ as the night progresses. A live sushi bar. A robota grill. A teppanyaki counter. Cocktails by Pankaj Balachandran and Countertop (the Celery, Tequila and sesame drink is a must try). And then a menu by Chef amitpatra08 that’s tighter and fresher and more contemporary than most five star hotels. The best dish is the Duck Usuzukuri, thinly sliver slivers of duck with slices of cucumber, like a chessboard, with toppings like tobiko and kewpie mayo. There’s gigantic oysters from Japan, more lightly seared than grilled, with a yum yuzu koshou. The big Instagram dish is the lamb cooked table side on a lava stone. And there’s some top quality sushi and even better sashimi, with eel, octopus, chutoro and akami tuna of the highest quality. The thing that surprises me the most is how ingredients of this quality are being served at the price points they are. Like with Caija, Amanpreet is really disrupting pricing in the 5 star category, making it more accessible and creating more footfall, energy and buzz in the process. I enjoyed both desserts tremendously. The classic Edo sesame ice cream retains its charm. But the matcha tres leches was the dessert that captures the moment. Moist and indulgent, but not too sweet, letting the bitterness of the matcha contrast with and balance the sweetness of the condensed milk. This was a modern Japanese dessert that can stand proud anywhere. I honestly didn’t think ITC Hotels had it in them to do something so contemporary and sexy. I know…. (Continued in comments) #blahvsfood 2025-08-24 14:17:49 Edo, ITC .. 102 -66% 2 -77%
Mesa, Lodhi. Delhi I was a bit unsure about visiting mesa.lodhi . The restaurant (started by chef nimboo_diaries and his wife 0_anam.cara_0 who is a trained pastry chef) seemed to be doing some creative and interesting things. But there’s often a gap between intention and outcome and Mesa is not exactly a restaurant that has Delhi’s food influencers buzzing. Having visited, I realise that’s because this is a restaurant that doesn’t really need to do the usual influencer shit. They focus on their food (and wine) and as a result, they have built a stream of steady clients that kept the restaurant crowded even on a Tuesday. Delhi has a shortage of restaurants that are doing creative food. There’s Plats and Olive and Inja and bunch of modern Indian places. But the kind of eclectic creativity that places like Navu and The Table do so brilliantly.. it feels like restaurants in Delhi rarely attempt it. The default is to be safe and do Asian or modern Indian or Latin some other cuisine led approach rather than a creativity led approach. I don’t think Mesa is the finished product yet but it’s well its way there. It’s food this is conceived and created with thought and intention. And while there are a few pizzas and pastas that are there which are needed to survive, you’ll find that even those have a lot more thought than normal. The best way to experience Mesa is to either do a bunch of tapas or do a tasting menu with a wine pairing (one of the better wine selections and definitely some of the best wine recommendations in Delhi. Start with their cheese board designed with the intention of pushing people outside their comfort zones, by putting “stinky” cheeses in more familiar contexts (the blue cheese baklava is a flaky triumph). I loved the house cured salmon but because the sauce with espresso, mustard oil and a little bit of orange juice created this fascinating Scandinavian Bengali mash up. Saurabh’s take on a grilled ham and cheese sandwich comes as chorizo and Machengo stroopwaffel with a fresh pineapple relish that brings light to the heavy flavours. This playfulness and creativity… (Continued in comments) #blahvsfood 2025-08-23 12:09:19 .. 267 -10% 9 +4%
Noctis, Delhi Delhi seems determined to reclaim its status as India’s cocktail capital from Bangalore. After my visit to thelovehotelbar , I went to another great new bar this time in noctis.co.in This is a proper speakeasy. You won’t find it on maps. You can’t take photos of the entrance. You have to book on Instagram and you’ll get a pass that you’ll need to show at the tailor shop outside before being let in. Inside, you’ll find a stunning space, a classic prohibition style vibe, tiny and intimate and buzzing. The drinks are very good already and ajayrawat.in shows the ability to do both complex spirit forward drinks as well as the easier crowd pleasers that a lot of newer cocktail drinkers love. Vibe, drinks, service, concept… everything works here. Delhi has another superb new bar to go to. Ps: I’ve heard of 6 exciting new bars opening soon on this trip (two of which I will visit next week). Strangely, four or five of them seem to be in GK2 which may just become the hottest bar locality in the country in a few months! gautamagggarwal blrcocktailclub #blahdrinks #alcohol #delhi #cocktails #cocktail #cocktailtime #delhinightlife #delhidiaries 2025-08-22 12:59:01 Noctis, D.. 193 -35% 6 -31%
Mazaar Restaurant, Delhi Thank you sidmewara and thebigforkers for recommending mazaar_restaurant .What a fabulous meal this was, a piece of Afghanistan in the heart of Lajpat Nagar. I ordered exactly what Sid said I should and it was clearly the way to go. The smoky char of the Chopaan kebab. The fragrant Uzbek pulo. The creamy mantu. The flavourful Kadhai gosht. And the accompanying rajma and brinjal which were every bit as good as the meat dishes. The restaurant was packed at 3 pm on a midweek afternoon with all kinds of people. Families, office workers, foreigners, afghans, hipsters… this whole place is such a quintessentially Delhi success story. And I’m so glad that the Forkers highlighted it and put it on the map for people from outside Delhi. #blahvsfood #food #afghan #afghanfood #delhi #delhifoodblogger #delhifoodie #delhifood 2025-08-20 19:54:56 Mazaar Restaurant, De.. 227 -23% 8 -8%
Ujwal Thank you, Vamsi⁩ for taking us to Ujwal. It’s not a cocktail bar. But it’s one of the OG Bangalore watering holes, a place that’s 50% myth, 50% vibes, 100% legendary. I also love these smaller groups where we get to really talk to people. The conversation was scintillating, especially thanks to nero_891 ⁩ and drama.rani And this just felt like a an authentic glimpse of the real Bangalore. Unpretentious, intelligent, real. blrcocktailclub #bangalore #bangalorenightlife 2025-08-19 10:00:08 Ujwal Thank yo.. 209 -29% 7 -19%
FTR ftr_vinylbar touches my soul. It’s never perfect. But it’s always so fearless, so creative and so brilliant. Actually creative doesn’t do it justice. Because buland.shukla pushes the boundaries of what food and drink can be, and we end up with things that we never imagined could even exist. Whether it’s food or drink, Buland never stops blowing me away. Drinks: - Shrimp Martini - Silver Tips ( white tea, smoked lemons, vodka) - Wooden leg( white and dark rum, mango ) - Mango sticky rice - Gajar ka halwa (carrot cake) Food (as good as anything you’ll have anywhere in India) - Axone hasselback potatoes with Choris - Prawn Gambas - Raw Squid noodles with herb sauce #blahvsfood #goa #goadiaries #goafood 2025-08-18 16:03:37 FTR ftr_vinyl.. 98 -67% 4 -54%
RaSa (getaway 1, Bangalore) Congrats soulcompanyindia and formandflow.india for putting together such a wonderful event. I know there are larger and more important F and B industry events. The level of intimacy, honesty, insight and warmth at ra.sa.india really stood out. Starting with the genius and beautiful mind of akhilasrinivas in sayeshakaur sustainability panel. The diverse experiences on somannapm culture panel. The jaw dropping execution and scale of abhijitgupta and the nuggets of wisdom and clarity of karan.tanna_ in the money and scale panel. Every panellist brought so much to the table… auronithologist , kaushik9432 , dina.veba , avinashkapoli and anirudh_nopany … thank you for letting us learn from you, for sharing your knowledge and experiences and insights. And finally Kaushik, what a wonderful initiative with Love All. What an elegant way for the food community, diners and outlets, to come together, to make a difference, to impact hunger in a meaningful way without impacting their core work or lives in terms of time and convenience. Please let me know if I can help in any way. Of course, it was also a lot of fun… the curtain raiser at copitasbengaluru , the wine (courtesy sula_vineyards ) the moment we arrived, the fabulous coffee from groundupcoffee.blr and food from tijouri.blr , the fab post party at sama_blr . And most of all the most wonderful hosts in farmlore.in Thank you for the hospitality Kaushik and raoswati This is the kind of event we need more of in our industry. This is leadership. This is impact. Can’t wait for the Mumbai and Delhi editions. 2025-08-17 13:39:29 RaSa (getaway 1, .. 220 -26% 4 -54%
Mister Merchant’s, Goa A bunch of us were invited to Goa for the opening of mistermerchantsgoa , rakshay and chefpicu ‘a contemporary mezze place with Indian influences, a trip that was organised with impeccable warmth and hospitality by sharlyne.pereira . The restaurant is located at club.solene , a private members club in Moira in a stunning old bungalow. High ceilings, a lovely outdoor space, a beautiful old fashioned bar make this a compelling space on their own. But Mr. Merchant with its warm, open and airy room and verandah really helps transport you to a place of timeless elegance. The food matches the beauty of the space. The meal starts with the Merchant Thal, a selection of various condiments to go along with the complimentary Onion Seed lavash. Honestly, the thal almost works as a mini meal in itself. Mustard brined Greek Olives, Saffron, Apricots, Ajika , Pickled Beets, Toum & Harissa, Preserved lime and salted olive oil, Pickled Chilli and Cucumber, Fresh Onion Green and mustard leaf, Labneh Balls and finally a superb Black Tahina and garlic yoghurt. All this before you get to your actual meal! The highlight of the mezze (which also had Gunpowder Hummus, Moiraganoush and Lebanese Shatta) was the Atom, with the best of the chilli and pepper perfectly balancing the freshness of the yoghurt. I mopped up every last bit with the fresh Pita and Shotis Puri. Then came a feast of mains which made me feel we really did eat through the entire menu. You realise why Picu calls it modern Indian mezze when you have the superb Pork Matsvadi. The lamb chops have a perfect cook with just the right amount of zaatar. My favourite main course was the Beef Azerbhaijani Plou, a forefather of my beloved biryani with fragrant rice cooked in beef stock and soft, flavourful pieces of beef. The accompanying peppery Bone Broth took me to a warm winter evening in Central Asia. I also enjoyed the Koshyari. This Egyptian street favourite had rice, vermicelli, lentils, pasta, chickpeas and god alone knows what other goodness and was a meal in itself. (Continued in comments) #blahvsfood 2025-08-15 12:33:57 Mister Merchant’s, Go.. 632 +114% 7 -19%
SaMa, Bangalore Another wonderful addition to Bamgalore’s cocktail scene, sama_blr is a coming together of two heavyweights. pratheek_k.r , the founder of comal.in has joined hats with Singapore‘s catbiteclub to open a space on Ulsoor Roads. A lovely space that seamlessly integrates a buzzing inner room with a more relaxed outer room. Excellent music starring with hip hop classics and moving up the energy scale as the evening goes on. And superb cocktails, staring with the Century Cooler with gin, tomato, tomato water, makrut leaf, dry vermouth, celery seed and carbonated water. I really enjoyed their takes on a negroni and Manhattan, and it’s one of the few places where I will do a picante thanks to the freshness of the watermelon. Also the best bar food in the city (maybe in the country after Paradox). The raw scallops with cold rice noodles are elegant and subtle. The coconut milk glazed pork skewers with Nim Jim Jaew are really robust with excellent mouthfeel thanks to the perfect meat to fat ratio. And there’s an addictive dirty fried rice (I chose the pork version) with Thai Jasmine rice, soft egg, morning glory and bakchoy. I think Bangalore will end up matching the likes of Hong Kong, Tokyo and Singapore as one of Asia’s bar capitals at this rate! blrcocktailclub #bangalore #bangalorenightlife #bangalorediaries 2025-08-14 13:11:21 SaMa, Bangalore.. 126 -57% 9 +4%
Himachali Experience at Wildflower Hall, Mashobhra oberoihotels is indisputably India’s greatest hotel brand, with their hotels setting a standard for service and luxury that the whole world recognises and respects. Strangely though, their F and B offerings don’t get the same degree of recognition compared to some of their peers. To me I feel this is a perception that needs to be redressed in some way. Yes, The Oberoi doesn’t have national restaurant brands like Avartana or Loya. But what it does have are a bunch of chefs that are extraordinary and the ability to curate culinary experiences that are better than any other hotel chain in India. I’ve written earlier about my unforgettable meals with the likes of chefnirvaan in Bangalore and arjun_singh_yadava at Trident, Nariman Point. But it’s not just the giant hotels that set this culinary benchmark. I visited the iconic wildflowerhall near Shimla and had the most wonderful Himachali feast created for me, the sort of regional food that I’m always looking for in Himachal but that o never get because of the ubiquity of generic North Indian/Delhi Punjabi food. The meal did include some non Himachali dishes (a perfectly cooked trout in lemon butter sauce and a nice, crispy potato pave that I could have been eating in provincial France for example). But it’s the Himachali dishes that really impressed me. A bunch of local chutneys including a smoked yoghurt chutney, served with Himachali roti and chukh ka achar. Hyper local dishes like the Siddhu, a dumpling like Himachali dish served with walnut chutney and a tangy, warm yoghurt based soup called Kheru that I had never tried before. And most of all the vegetarian dham that they prepared for me. A dal with a real punch of mustard, The dishes served to you were- - Khatta Meetha Kaddu - Sepuwadi - Khatti Dal - Mangodi (gram flour dumpling in yogurt curry) - Himachali dry fruit pulao - Raita - Missi & Ragi roti This was a local Himachali food experience that was better than anything I have tried before. And I can only hope that the amazing chefs and team at Wildflower Hall and across the Oberoi group.. (Continued in comments) #blahvsfood 2025-08-11 10:23:05 Himachali E.. 94 -68% 4 -54%
AMADEO by Oberoi I really feel that Mumbai is sleeping on amadeobyoberoi . And for that matter, so is India’s hotel community. Everyone talks about how ITC created a great product in Avartana and Taj with Loya. But Amadeo is every bit as impressive or more. It’s easily the best upscale global cuisine restaurant in India. And its genius is how it sits outside the Oberoi/Trident in terms of location which means it is geographically unconstricted. I do mean what I say about it being the best global cuisine restaurant in India. I think there’s some tremendous specialised restaurants in India. But the “multi-cuisine” restaurant is a massive part of India’s culinary history. It’s Joe most of us understood the whole idea of eating out. There was a joy to eating out as a family and knowing there was a favourite dish for everyone, whether it was chicken a la Kiev or sweet corn soup or chole bhature (which is why Kwality is still my favourite Delhi recommendation). But thats what it is. History. Because no one has been able to take the idea of Multi-cuisine and drag it to today’s age. To reimagine it. To evolve and refashion it. At least until Amadeo. The beauty of Amadeo is that it takes the beauty of what is old (something for everyone, a favourite whatever your favourite cuisine) and liberates it from the tyranny of mediocrity. A proper head chef in kayzad_sadri . Multiple sous chefs. A separate kitchen for each cuisine. And you end up with a great Japanese restaurant, a great Indian restautant, a great Western restaurant, a great Asian restaurant and a great bar…. all at the same place. The bar menu at Amadeo is one of the best in the city and I would go for the drinks alone. But whether you deep dive into one cuisine or pick your favourites from across the globe, you can’t go wrong. The Japanese works because the product, especially the fish is world class. You should try the Chilean sea bass with five star sea bass to realise this isn’t the regular Chinese food. The pasta work is superb (the kataifi prawn capellini is… (Continued in comments)#blahvsfood 2025-08-08 10:14:41 A.. 276 -7% 13 +50%
#BLAHVSFOOD GOES TO SOBO20 (OBVIOUSLY IN SOUTH BOMBAY) (Link in bio) I flew to Mumbai to review sobotwenty My first observation is that panchalimahendra is a force of nature. Dubai. Delhi. And now Mumbai. To create succesful, triumphant restaurants in all three cities is extraordinary. To do so as a self made woman restauranter, someone with no privilege to fall back on… that’s just bloody inspiring. And Sobo20 is a real triumph. No drama. No philosophy. Just world class food adapted for Indian sensibilities and done perfectly. chefsudeepkashikar #blahvsfood #food #review #foodreview #mumbai #mumbaifood #mumbaifoodie #mumbaidiaries intercontinental.marinedrive 2025-08-06 18:49:44 #BLAHVSFOOD GOES TO S.. 309 +4% 7 -19%
Ye Catarina, Goa It’s not the finished product yet. But I love what shanavi.dessai is doing with yecatarinagoa and I can see why it’s the most talked about restaurant in Panjim. It takes some guts to start a restaurant at such a young age that celebrates seafood so jubilantly instead of taking the safe option and taking over one of the many successful outlets owned by one of Goa’s foremost hospitality families. I realised that this isn’t the normal seafood restaurant as soon as I saw the seafood charcuterie.. 60 days aged tuna ham, Cured tuna with spices, Sword fish bacon, Smoked swordfish eggs with caviar, chonak eggs smoked and Tuna ‘Nduja with Crostini. This is not just a world away from our idea of Goan seafood, it’s miles away from anything I’ve ever seen at any Indian restaurant, more mrniland than anything I’ve come across. And it works. You can see the difference between the different fish in terms of texture, depth, oil, flavour. And the fish eggs, especially the chonak, were outstanding and eye opening because I didn’t know that Goans eat fish eggs like Bengalis. The Tuna ham on toast was also very good allowing the tuna to be the star rather than be overwhelmed by the bread and accouterments. We did a 4-5 course chefs menu (which was shockingly affordable at about 1.6k) that had Avocado and crab meat salad, bacahlao croquette (with grouper i think which created a salty, fishy intensity that I loved), Ajoblanco with prawn salad and a choice of Squid ink risotto or Tuna steak with virgin sauce. That squid ink risotto was particularly stunning, reminding me of one I ate in a narrow lane in Burano near Paris, perfect rice, perfect cuts and cooks on the squid, generous ratios and a luxurious creaminess. This was easily the best squid ink risotto I’ve had in years. All the best Shanavi. I hope you continue down this courageous path and find success. The F and B needs the new generation to lead the way and I’m happy to see you do it. #blahvsfood #food #seafood #goa #goanfood #goadiaries 2025-08-03 15:06:49 Ye .. 114 -61% 8 -8%
The Lab, Goa. I know that everyone loves Boilermaker. But purely from a creative point of view, thelab_goa is the pinnacle of isaynegroni ‘s career so far. This is a level of creativity, sophistication and originality that is world class in every sense of the way. I know it’s not a bar in the traditional sense, but if you love cocktails, this place is a must visit, almost a pilgrimage. The choice of local ingredients, the creativity with which they are used, the balance of the cocktails… all of this is as good as it gets. All brought to life by an exceptional team led by the_sip_sage on the day I visited who showcased real knowledge and passion without ever losing sight that this is about hospitality first and not pedagogy. I loved the Grandmom’s curry with Tequila, Tomato, Coriander, Tamarind, Ginger, Citrus and Coconut Milk, almost a Goan curry in cocktail form. And if you want your umami drinks, then the Tomato Tomato with coconut feni, tomato, passion fruit, paprika and citrus is the way to go. But for me the real show stopper was the Miso. Whiskey, miso from brown koji boy, sweet vermouth, chocolate butter, angostura. When I had my first sip, it was like time stopped for a moment. It was a moment of pure perfection. That’s how good the Lab is. #blahdrinks #cocktail #cocktails #cocktailbars #goa #goadiaries blrcocktailclub 2025-08-02 10:47:45 The Lab, Goa. .. 462 +56% 3 -65%
Miguel’s 5th Year Anniversary miguelsgoa is not just one of Goa’s most beloved restaurants. It’s also one of the few places where both the drinks and food are both absolutely top notch and served in a space that is stunning and original. I’ve seen a lot of places come and go in Goa over the last 5 years but Miguel’s continues to not just survive but thrive. Part of this is product, but it’s also people. mistertootsie has created a wonderful bar programme and is often mistaken for being just the behind the cocktails. But I feel as an owner, he’s also wonderfully empowering and he has played a big role in madhavdayal ‘s growth as chef and as a talent. Five years is also a good time to take stock, to look forward and not just at the past. So Miguel’s hosted a little get together for ten people to not just celebrate this anniversary but to showcase a way forward. A fifteen course tasting menu and cocktail pairing. I think it’s ambitious to do a tasting menu in such a tiny space, a small open kitchen with counter seating, barely over a hundred square feet of cooking space. But miraculously, Madhav pulled it off. The food that either riffed on Goan food or on Madhav’s memories showcased both inventiveness and strong classical roots. The Chonak mousse with kasundi cream, prawn head oil, mango & jalapeño sauce, pickled onions was memorable and completely original. While the tomato tartare with Olive oil ice cream, tomato concassé, tomato reduction, nixtamalized cherry tomato, tomato powder, basil oil, focaccia showed Madhav’s mastery of umami and depth. I also love Madhav’s mastery of beefs and sauces, harkening back to his Swiss culinary education and its French roots. He had a wonderful take on Surf and Turf, Lobster tail, beef heart steak, brown butter cream, roe coming together in a way that felt both minimalist and maximalist. And the outstandingly named Death by Saffron was classical perfection with Braised beef, salted beef tongue, saffron crème, red wine jus, Robuchon mash. I thought I was too full for dessert but still ended up finishing every single bit of the.. (Continued in comments)…. 2025-07-31 18:27:05 .. 464 +57% 25 +188%
Baan Pad Thai, Bangalore Congrats to sidmewara , rajeshrebala and vasupasham for the opening of baanphadthai in Bangalore. This place is going to be a massive success. A properly authentic, unfiltered, accessible Thai offering that still feels like an evening out, the first of its kind I’ve been to in India outside of Seefah. I went for a tasting so this isn’t a review but this is food that properly hits the spot. The crab omelette is nice and fluffy and I love how the Tom yum reduction brings it to life and also accentuated the sweetness of the crab. The som tum has the perfect non-falang spice hit. The esan Sai krok has that robust comforting vibe that I always look for. And the yum Yang was a nice, refined bit of freshness to complement the other starters. I’m not a paad thai fan generally but this version is as good as it gets and you can see why the brand has won so many awards for its signature dish. The star main course for is the pork krapao. Take that fragrant rice, mix in the pork and the fried egg and you get this addictive dish that just feels more-ish. This is comfort food that I’ll keep going back to. I also really enjoyed the Tom Yam fried rice. I only had the smoked coconut ice cream for dessert because I was so full. I loved the ice cream but it was really made more special because of the accompaniments.. rice crisps, peanuts and other textural elements. I still need to go back for the pandan toast with smoked coconut ice cream that I was eyeing. And for more of the superb Thai Milk tea and to eat my way through the rest of the menu. It’s a great, tight space with high energy. The art is fantastic and I love the surreal Thai vibe. In a city that either has Rim Naam/Muro kind of premium experiences or hole in the wall joints, this is a real winner for all Thai and Asian food lovers. #blahvsfood #food #thai #thaifood #bangalore #bangalorediaries #bangalorefoodies 2025-07-30 11:30:51 Baan Pad Thai, .. 443 +50% 6 -31%
Celebrating Hibiki at Copitas (co hosted with Ashish Dev Kapoor) somannapm said it felt like the most elevated house party of all time. Well the spirits were certainly elevated… both in terms of the brilliance of suntorywhisky_hibiki and the impact on the guests! What a fabulous night. And what a privilege to host it alongside my friend and brother ashishkapur09 . rohinimenezes you’ve built such a wonderful brand and you handle it in a way that exemplifies good taste. And cocktail_composer , one of my favourite bartenders in India… if anyone could do Hibiki justice, it’s you. Thank you everyone for coming. It was nuts.. and see you next time! copitasbengaluru thirstytippler #blahdrinks #bangalore #bangalorediaries #bangalorenightlife 2025-07-29 12:23:41 Celebrating Hibik.. 229 -23% 2 -77%
restaurantnaar .. at the end of the day, it’s still first and foremost about the food. And my reaction to the cold coffee filled doughnut says it all! As good as the olive in Disfrutar! sonakshi.soni sneha_09 akshaytripathi.10 prateeksadhu kamlnegi theworlds50best asias50bestrestaurants #masterchef #blahvsfood 2025-07-28 16:29:06 restaurantnaar .. at th.. 242 -18% 5 -42%
Naar… and the people at Naar I have nothing further to say about restaurantnaar that I haven’t already said. This is the best tasting menu in India, a place where a simple De Paul’s cold coffee is reimagined into a joyful bite that is even better than the olive at Disfrutar. A place where the cocktails will put most of India’s top 30 bars to shame. Where the service is so personalised that I was greeted with a printout sharing why they wanted to recreate the first drink I had on my first visit to Naar. This is impossible hospitality brought to life. This is one of the greatest food experiences in the world. I know I have a love affair with Naar. But this time it wasn’t just the food and space and service. I was so enchanted that I went for lunch and ended up staying the night and rescheduling my flight back. That’s how magical and transportive this place is. And it doesn’t need prateeksadhu to be there or even kamlnegi . Because this team is a well oiled machine. There is a confidence in every member of the service and kitchen team that is now really coming through. It’s not just sonakshi.soni who is one of the best managers/front of house people you’ll find anywhere and who has epitomised Naar’s unreal service levels from day 1. Whether it’s sneha_09 or __.daroga._.g or priyanshsakariya , every single person is empowered enough and confident enough to let their personalities really shine. And what’s beautiful is that unlike places that talk a lot about culture but are basically leadership cults, this is genuinely a culture of empowerment that allows people to shine without insecurity. Prateek and akshaytripathi.10 , respect guys.. serious respect! I am an ambassador of Naar. But so is everyone who eats there. Someday you’ll be the highest ranked Indian restaurant ever on the World’s 100 best. And you’ll have done it from a place of beauty, courage, imagination, kindness.. a dream in the hills, and a place of joy. I ate: Patande | Fiddlehead fern, green mango chutney, curry leaf salt Pakain | Black pepper pork, apple & honey butter Sel Roti | Smoked pork, mustard Sharjan Lamb | Bichu butti, lamb, chilli (Continued in comments) #blahvsfood 2025-07-27 17:34:41 .. 953 +222% 31 +257%
New menu at Inja It’s a sign of how far injarestaurant , has come that the launch of their new tasting menu feels like a national event in the food community. chefadwait ‘s last menu was a stupendous success, elevating Inja to the highest tier of restaurants in India. And because Advaith’s progression as a chef was so rapid and dramatic, I think a lot of us wondering whether it was a lightning in a bottle moment or something more sustainable. I’m glad to say that the new menu is every bit as special as last years. While there are some favourites that continue from last year’s menu, the new dishes show that Adwait has found a signature style and is starting to become increasingly confident and assured in his cooking. And yes, for all the initial scepticism that panchalimahendra and Adwait got, they have proven than Indo-Japanese is a real thing, and in the process they have created something no one has ever done before. It starts with a chilled, refreshing and restrained somen noodles served with a sweet-savory deconstructed broth using ganne ka ras, sencha, and jasmine buds. Served with seared scallops and a lemon slice. The Mangalorean buns existed in the previous menu but I feel that the butters have become even better. Both the kurma butter and the filter Kaapi butter were outstanding, the mangalorean buns had the sweet richness of ripe banana and it made for a bread course that’s as good as any you have anywhere in the world. Equally good was the sorbet course of a chaas in kakigori form. Buttermilk panna cotta and buttermilk ice cream topped with chaas-flavoured shaved ice infused with ginger, cucumber, coriander, and green chilli. It had all the spicy, refreshing flavours of chaas, but the form didn’t feel gimmicky and instead it brought a sense of fun and joy to the usually predictable sorbet course. There was a supremely indulgent Japanese take on the famous Aslam’s white butter chicken from Jama Masjid. White tandoori chicken with dashi cream and a mountain of decadent shio kombu butter, served with sake-infused bread. The first dessert was a mochi-based take on Nepalese sel roti... (Continued in comments) #blahvsfood 2025-07-25 14:47:47 New menu .. 301 +2% 10 +15%
Dawat e Falak by Shareif Bhai (opens Friday the 25th) shariefbhai_biryani , founded by Navaj and Falak Shareif, is an OG success story, going from one restaurant in Mosque Road with legendary biryani to over 50 outlets today after an investment by Curefoods a few years ago. But although I have always loved the food, I find that it was always seen by people as a guilty pleasure or comfort food than part of a larger culinary heritage. It’s strange because Bangalore is a city that celebrates regional heritage cuisines. Whether it’s Naati cuisine or Andhra food or Hyderabadi food or Kutchi Memon food or Chettinad food or Kodava food, Bangalore always celebrates and appreciates community cuisines. But this never seems to translate to the food of Bangalore’s Dakkhni Muslims. It has never got the respect it deserves as a distinct cuisine with history, heritage, traditions and a canon. I’m really happy to see this finally change with the new Chef’s Table above the Shareif Bhai on Mosque Road. A small 10 seater room , the restaurant does a full Dakhni feast in the form of a tasting menu. It’s not just some of the best dishes at Shareif Bhai. It’s the food that is cooked in Falak’s home and that of her family, daily favourites and festive specials, including dishes you never get in a restaurant. All done with the best cuts of meat you can find. What I love is that they do a tasting menu without being apologetic about the food in any way and without feeling the need to goose it up in the name of refinement or modernising. The meal starts with Marag and Paya, and both feel intensely hearty and warm. The kebabs are cooked tableside with the patthar ka gosht and a raan being a standouts. In a brilliant decision, they serve the biryani before they serve the curries and breads because they don’t want people to be too full before the star attraction. There is a very nice long grain chicken biryani and a fantastic short grain biryani with generous, tender, juicy pieces of meat. Even the curries are out of the ordinary. A gosht Kutt Ande kofte which you just can’t find except at homes and a.. (Continued in comments) 2025-07-22 11:41:51 Dawat.. 297 +0% 11 +27%
Omny Kitchen by Vicky Ratnani, Gurgaon The legendary vickythechef has finally opened a new restaurant after a few years with omnykitchen in Gurgaon. It shows all his technical proficiency and his signature clean, flavourful style. But the big change is the introduction of dishes that reflect his Sindhi roots and heritage and those are the dishes that spoke to me the most. Before I get to the Sindhi dishes let me talk about the more classic stuff. His carpaccio of beef (which I’ve had different versions of for 16 years now) is as good as ever, and the balsamic jelly is just a lovely touch. He does a very good ceviche with a jal jeera twist in the leche de Tigre. The salmon was cooked perfectly with an excellent crispy skin. And there was a take on a butter chicken with romesco tomatoes, almonds instead of cashew, burrata and charcoal grilled bell peppers where I loved the tartness of the gravy compared to the creamy heaviness of the traditional version. But it’s when he moves to Indian food that Vicky’s growth and evolution as a chef starts to show. It starts with the coarsely ground rajma patty burger with kalari cheese which he was inspired to create while sitting on the Jammu Tawi express after eating Rajma in Jammu. It celebrates Jammu style rajma and complements it excellently with the smoky kalari. It feels joyful and new and with more intense flavours than the western dishes. This new style really shines in the Sindhi dishes where he takes his creativity and technical skill to elevate classic home recipes. The dal pakwan used a mix of Moong, Chana & Urad Dal instead of just chana dal while the pakwan is made with a combination of maida & atta rather than just maida to give it more mouthfeel. The Sindhi Kashi is slow cooked with market vegetables such as drum sticks, eggplants, okra, potato, etc and served with smashed aloo tuks, sindhi chaat masala & ghee rice. The aloo tuks are the star element here with a perfect batter in terms of crispness, heat and flavour. The Sai bhaji is made with 5 types of greens cooked with chana dal & served with KOKI made with millet flour &… (Continued in comments) 2025-07-20 12:43:48 Omny Kitchen by V.. 453 +53% 17 +96%
21 Old Fashioneds with Sher Singh at The Collection, Four Seasons Bangalore As an Old Fashioned drinker I can only doff my hat and applaud what cocktail_composer has done with this menu. He has taken this beloved cocktail and explored its potential and possibilities, discovering and creating versions and iterations that are distinct and original, while never losing the essence of what an old fashioned is. The drinks cover a range of whiskeys, blended and single malts, highland and Japanese, peaty and clear (as well as some agave and rum) that are paired with ingredients as diverse as pandan leaf and to create a range of 21 different Old Fashioneds. My favourites: Wood and Bean: bourbon, Kaluha, angustora. Incredible depth and full bodied, caramely motes. Wiser: Talisker 10, pandanus Jim beam, falernum syrup, orange bitters Twin isles: singleton 12 year old, Talisker 10 year old, vanilla and coconut syrup, angostura bitters The Truth Cherrywood: bourbon, maraschino liquor, mixed citrus peal syrup, Angustora bitters. I know that The Collection, the lobby level bar at fsbengaluru isn’t the first place you think of when you go for a drink, especially with the celebrated Copitas at the same hotel. But if you love an Old Fashioned, this experience is a must try. #blahdrinks #alcohol #bangalore #cocktail #cocktails #oldfashionedcocktail 2025-07-19 15:26:39 21 Old Fashioneds with .. 123 -58% 3 -65%
Farm Lore and how the July 2025 menu I tasted feels like an evolutionary leap. Tasting menus across the world are facing a challenge of relevance. The elaborate presentation, the intellectual firepower, the tiny details… all the elements that defined fine dining for the last thirty years feel increasingly pretentious and pointless. I look back on the post pandemic years and there are very few tasting menus like restaurantnaar and restaurantlabyrinth that are able to achieve an emotional payoff along with intellectual significance. You look at the hot restaurants across the world like Semma and what diners seek is rootedness, authenticity, humility, connection, soul… the world of great food has moved dramatically from the mind to the heart. This is why it made me so happy to see the food at farmlore.in make an evolutionary shift in their latest menu. It’s still as creative as ever and every plate is still stunning. But chef.je2901 and team are tapping into their roots more strongly than ever before. You may be eating something as delicate and elevated as Blue Mud Crabs or Rameshwaram Lobsters but it comes with curries (and yes I know they are technically sauces but their soul is curry) that takes these dishes back to their coastal fisherfolk roots rather than towards the French Michelin school of cooking. There is a robustness to the flavours, an unapologetic approach to spices, a leaning into the home flavours of South India using everyday vegetables , an earthiness to every bite that makes it unlike any meal I’ve ever had in Farm Lore. Even the composition of the meals has changed. Whereas earlier the meal was structured as a linear progression moving towards more intense flavours during the course of the meal, Johnson now goes all in right from the start. The meal starts with the big sauces and the bold flavours like Kokum and alu Gadde and Kalpasi allows you to take a breath with a subtle whey sorbet and a delicate mullet, and then rising to a crescendo with the duck and bannur lamb, and ending with two perfect summer deserts around Janum and Mango. The whole… (Continued in comments along with menu) #blahvsfood 2025-07-13 13:07:44 Farm Lore and h.. 338 +14% 15 +73%
Una Hacienda, Bangalore (Opens 9th July) This is going to be the hottest opening of the year in Bangalore. I suppose I should have expected it considering Spirit Forward, the first project by Investorant changed Bangalore’s drinking scene. But una.hacienda blew me away and although I’m not doing a review because I only went for a preview, I came out incredibly excited by it. This is an incredibly sexy space that reimagines a classic location in the heart of town. High ceilings. Brilliant use of light and outdoor spaces. A special section for dates. A grown up, elegant space that still has some sort of vital energy. The food is excellent. The best ceviche game in town and I love both that it’s nice hearty, chunky ceviches as well as the more thinly sliced, delicate tiraditos. Both versions really let the fish shine. I had the tuna and snapper ceviches, a tuna tataki and a salmon tiraditi and loved all four. The mashed potato was as good as the chicken in the pollo Braseado. They do a great chicken chaufa where the fried rice is served separately from the breaded chicken and served with a 63 degree egg. And I strongly recommend the Saltado, a proper Peruvian udon noodles in miso butter sauce with both a prawn and a vegetarian version. The drinks are expectedly brilliant because drinkswithdabose is incapable of doing just regular good work. It has to always be brilliant with him and there are at least two drinks that can become even more popular than the Southern Star. And best off all you get to see Bangalore’s favourite crush richie_errol_ ! And that’s without getting into the best part of all. A secret space that opens a month from now. A space I can’t talk about right now. But all I can reveal is that it will be the single hottest space to get a drink in all of India. Im happy to bet on it if there are any takers. But that only makes sense. The hottest drinking space in India. In the heart of the hottest restaurant of the year! Congrats salmansait , Bose, amrithemdev , jasonwho and gurushivaram . Anotjer huge winner after Spirit Forward. #blahvsfood 2025-07-07 16:53:57 Una Hacienda,.. 222 -25% 1 -88%

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