You all know that I was on a 2 day trip to explore UB City, Bangalore. If you have not yet read then read the first introductory post here.
Fava is a Mediterranean all-day dining restaurant and wine lounge located in uber-luxe arcade at “The Collection” at UB City. It also has private dining and a delicatessen counter. Brain child of India’s leading Chef Abhijit Saha and his partner Shruti Shibulal, Fava combines the elements of the Mediterranean, through the warmth of wood and textured surfaces. The ambiance is an inviting palette of camel hues and splashes of blue.
Our day started with a demo of the preparation of Chef Abhijit Saha’s signature micro-greens salad. The salad was made up of various micro-greens like radish, sunflower, mustard and beetroot. These were grown on a bed of coconut coir to preserve the nutritional benefits.
|Mustard and beetroot micro-greens which went into the salad|
All the micro-greens were mixed with lettuce and lolla rossa. Cherry tomatoes and roasted almonds were added and tossed. Finally it was dressed with olive oil and balsamic vinegar and garnished with grated Parmesan cheese. The salad was delicious and nutritious.
|Micro greens salad|
Following the salad we were presented with a dozen mezze platter. It consisted of omi huriya, muhammara hummus, Greek tzatziki, babaganoush, dolmas, falafel, couscous salad, marinated olives, mint lebneh, walnut and goat cheese dip, red bell pepper hummus served with lavash and Pita breads.
We were then served with the non-veg kebab platter and the veg-kebab platter. Non-veg platter consisted of minced lamb kofte kebab, Greek style chicken soulakia and Turkish style fish kebabs. Being a Thursday I could not taste the non-veg dishes. But other whichever bloggers tasted loved these dishes.
|Veg and non-veg kebab platter|
Following the starters we tasted the ravioli which was stuffed with sun-dried tomatoes. I can say that it was one of the best Ravioli I tasted till that day.
We also tasted Mahon Cheese Triangles which was a Cheese and herbs mixed together and stuffed into a phyllo and baked. This was served with tomato dip.
|Mahon Cheese Triangles|
Chicken AL Ajillo which was chicken made with garlic, chili, olive oil and parsely was also served.
|Chicken Al Ajillo|
Following Fava we headed on to Rasovara which serves exotic vegetarian, royal gourmet Indian meal. The staff at Rasovara greeted us with a nice smile and welcomed us with a chandan tikka which is the most auspicious way to welcome guests at home. The food here is served from the mystical royal kitchens of Rajasthan and Gujarat.
|A warm welcome|
We were first served with chilled Indian drinks like aam panna and anar soda shikanji. The feast begins with this. The starters included Mawa Karanjiya, Corn Cheese Chili Bowl, Sunerhi TIkki and Palak Muthiya.
|Aam Panna, Anar Soda Shikanji, Lassi and Starters|
A royal king-like meal was then served. You are treated royally here and served with umpteen love. Dishes started pouring in on the thali like magic. The staff here are trained to communicate with each other in a special sign language without making any noise so that the guests can enjoy their meal peacefully.
|The king size meal|
Finally a glass of salted butter milk is served which helps to cleanse your palette and helps the food to settle in. After the meal paan or bettlenut in leaf is served to help in digesting the food.
The dishes keep changing every month and nothing is repeated. Like undhiyu in winters and aam panna in summers. They also serve Jain food and between 3 PM to 6 PM they serve a-la carte for the in-between hunger pangs.
In chats we had pani puri, dhokla pizza and cheese papdi chaat.
Subzis like paneer kalimirch, rajwadi kaju masala, bhindi bharela, kotmiri kaju gatta, green Gujrat, turai moong dal were served. I loved the cashew curry. Dal or kadhi varieties like dal amritsari, surti dal, kadhi and Gujarati kadhi were also present in the maha thali. And how can I miss dal baati churma? Yes, it arrived and I finished it within minutes.
|Dals and subzis|
Oh various types of rice were also served like chilman biryani, hariyali pulao, masala khichdi and curd rice.
Kulhad biryani and buttermilk. Buttermilk was served at the end of the meal and it helps in digestion.
|Kulhad Biryani And Jeeralu Chass|
Bread Basket consisted of stuffed shahi puris, phulkas, Sindhi Koki and Stuffed Cheese spinach Parathas.
The apple jalebi was served with rabdi and was delicious. Crispy on outside and stuffed with apple inside. Loved having it with rabdi.
There were more desserts like dry fruit basundi, dry fruit halwa, kala jamun and kesar malai too.
Like the celebration dinners of the rajwadas, every meal, everyday is a celebration at Rasovara. A celebration of India’s rich gourmet and hospitality legacy. To break away from the monotony of a regular life, walk in to Rasovara and get treated like a King.
We were lucky to meet Chef Jodharam ji who gave us a brief introduction about the various dishes.
So whenever you plan to visit Rasovara, go hungry. This is unlimited food. Though the food is served in bite size, it just keeps on flowing to your plate.
Address; Level 2 UB City the Collection, Vithal Mallaya Road, Bengaluru