Wednesday, June 27, 2012

The Island ~ A Restaurant Review

A posh resto bar located on 80ft road Indiranagar and it’s a place noticed by one a many passing by on that road. Once you walk in to the Island, you would be pleasantly transported to a beach side appeal; large white walls, low seating, cascading waterways, thatched umbrellas, hammocks and the candle lights placed all to just set you in the mood. The Island has a nice long bar on one side and above that an elevated balcony for those wanting to host a private party. One part of the restaurant is also reserved for a more serious and formal dinner for those wanting a sit down sort of dinner.For those who love to drink, the menu comprises of a good range of cocktails from your regular to their house specialties which would be the Island Special Cocktail. The menu also hosts varied options on nibbles from all over the world and for Starters we ordered the Spicy Cilantro Chicken which is a plateful of crispy chicken morsels with the rightful amount of spice cooked in the oriental style, Texas Buffalo Wings are finger licking good with the American bbq flavors laced in. The Peri Peri Grilled Fish comes nicely with some South African Spice dominating the palate with the fish grilled with all the moistness of the king fish intact.
Since we were one big family of bloggers that evening we also got to try the Veg Sampler comprising of crumb fried cheese-balls, spiced potato wedges, beer batter fried onion rings and nachos served with mint sauce and aioli which I should say is quite a generous plateful served to the lot of us. All the starters score full marks on presentation and on taste.

We also had a try at the Char Grilled Lamb with Rosemary which was an interesting take of the Indian Spices and a non Indian Herb like the Rosemary, an average dish. The Main Course has again varied options from Pizza's, Fajitas, Pastas and Risotto's and some rather interesting Steaks.We were so stuffed with the starters that the main course just did'nt make way to our tummies. But how can one end a meal without a dessert. And to conclude the meal we ask the chef to make his recommendations and there makes way a Grand Duchess, a white cream and coconut mousse served with some exotic berries. My son got a choco-extravaganza of a Sunken Chocolate Cake which is an  indulgence of layered mousse and cake served with a coffee sauce. Though 'we had to wait' for the arrival of the desserts, they were worth it, because we were digging in wanting more of that smoothness and creaminess we were offered.
Grand Duchess
On Sundays the restaurant has a lot more happening for families and children with a bouncy castle, face painting and much more whilst the adults get to enjoy their brunch. The brunch is available from 12pm to 3:30pm. The regular buffet is available from Monday to Saturday at INR299 including taxes.

My verdict: What we loved about the Island is the ambience, the starters and the presentation of the dishes. The Spicy Cilantro Chicken, Texas Buffalo Wings, Veg Sampler and the Grand Duchess is definitely on the list of must order. One thing to notice is that the menu has lot of options for the vegetarians which is aptly taken care off. The average cost for two INR2000.

The Island,# 3 80 ft Road, Indiranagar, Bangalore -560038

Working Hours - 12 noon to 11pm

Telephone: 41261114

Valet Parking available

Thursday, June 7, 2012

Black Forest Victoria

Well there is no complexity with this cake, its a whizz-bang Black Forest Gateau which is pretty easy to make!!

Butter - 225gms, unsalted and diced
Caster Sugar - 200gms
Golden Syrup - 1 tablespoon
Self Rising Flour - 200gms
Baking Powder - 2tsp
Cocoa Powder - 25gms, sifted
Eggs - 4
Milk - 100ml
For the Filling:
Cherry Jam - 300gms
Kirsch or Rum - 1 tablespoon
Double Cream - 350ml
Grated Chocolate - 2 tablespoons

Grease a 20cm cake pan with a removable base which is 9cm deep and keep aside. Put all the ingredients into a food processor and cream together. Spread the batter into the prepared cake pan. Smoothen the surface and bake in a preheated oven at 180C for 50-55minutes or until it passes the skewer test. Run a knife around the edges of the cake and leave to cool.

For the the filling preparation:
In a bowl add the rum or kirsch add in the cherry jam and mix well. In another bowl, whip the cream to a soft peak consistency. Once the cake is cooled, slit the cake across into two or three layers. Spread the lower half of the cake with half the quantity of jam and then spoon in half of the cream mixture and repeat the layers. use the last of the jam to glaze the top of the cake using a pastry brush.Scatter on the grated chocolate. Once assembled its ready to eaten. I cut mine as soon as it was assembled because I had the family as onlookers while doing it. But you could leave in the refrigerator for about half hour to an hour and then cut it for a nice neat slice....

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