Oriental Delight "New Menu Launch" at OKO The Lalit Ashok

The city's select foodie lot headed over to OKO Lalit Ashok at the launch of their new menu. And for the curtain raiser dinner menu the dexterous Chef's put together dishes that featured the Sushi, Teppanyaki Cuisine, Oriental Grills and much more.

Commenting on the new menu launch at OKO, Mr. Amit Samson, GM, The Lalit Ashok said " Off late the food and beverage Industry has been witnessing a huge demand which leads to increased competition. It's imperative to build the top of mind recall among the target audience. As a trend setter in offering high end F&B experiences. It gives us immense pleasure to introduce the new shade to OKO. With this new menu launch, I'm very much certain about positioning ourselves as a top notch offering oriental cuisines with high quality, creativity, originality and reasonable price int his fiercely competitive market". 

For a try at their eclectic and specialized twists on everything from starters to desserts along with a stunning view of Bangalore and the golf course, its only at the OKO for that great dining experience.

OKO, The Lalit Ashok
Kumara Krupa High Grounds Bangalore - 560001
Tel - 080-30527777

Valet Parking Available

Mandarin Relived Fest at Oko, Lalit Ashok

The ongoing Mandarin Relived Fest that has kick started at the Oko is all about featuring the nostalgic best of the Mandarin Restaurant. Chef Liang and his team have dished out an absolutely delectable spread. The meal starts with an Amuse Bouche which is a creamy shot of Hot Mushroom and Pepper Soup. Then comes a warming bowl of Chicken Soup with the Baby Asparagus which is nourishing.

Kai-Hi Low Soon Thong/ Chicken Soup with Baby Asparagus

Followed by two rewarding Dim Sums (appetizers), the Park Charm Kai which is steamed salted chicken with some chinese herbs served with some julienned vegetables for the added colour to the dish.

Park Charm Kai/ Steamed Salted chicken with Chinese Herbs

The chicken was delicate and moist morsels that were just right. Then came the Cha Choy Lung Keen which were crunchy vegetable Dragon Rolls that came with a chili sauce which disappeared into our mouths as quickly as they had arrived.

Cha Choy Lung Keen/ Mini Vegetarian Dragon Rolls

The mains have a good eclectic mix of vegetables which are the Ho Laan Choy, a Cantonese style dish of vegetables and also the Pal Choy Chow Tung which is the Shitake Mushrooms and Stir Fried Greens.Both these dishes were well complimented with the Jasmine Rice (Park Faan). Being the non vegetarian that I am, I couldn't let myself not have a go at the Non-vegetarian options which were the U Tou Kai Tank which is the diced glazed chicken with almonds and a cashew spice sauce.

And for the ones who like a the hit of the chili then the Yu Yan Lat Tho Asi, the sauteed fish with honey in a spicy bean sauce is just the thing to have.

To wind up my meal the creamy mango ice cream with some jellied fruits was the thing for a sweet ending. The menu is set for the whole fest be it lunch or dinner. So relish all this at the OKO, for a mandarin meal while it lasts until the 10 November 2012.

Mango Ice Cream with the Jellied Fruits

Vegetarian is priced at 1195 + taxes
Non Vegetarian is priced at 1295 + taxes 

OKO - Lalit Ashok, Kumara Krupa High Grounds, Bangalore - 560001

Tel: 080- 30527777

Valet Parking Available

United Flavours of India - 40 Day Journey at the Lalit Ashok Bangalore

We craved for Punjabi Food with the non vegetarian dishes and rotiyaan, the 24/7 multi cuisine restaurant at the Lalit Ashok made our bellies delight.

L-R- Chef K.P Singh, Bhuni Hui Chaatein Kheema de Naal,Meat Waale Chaawal,Kheeme Koyal ke Masala

  Chef K.P Singh brings to you robust and rich flavors from Punjab all present at the buffet for the next 40 days. I had a long chat with Chef K.P Singh and learnt that he had the opportunity to spend a good one month in the villages of Amritsar to learn the cuisine, to learn the way the Punjabis make their food at home, or at the Dhabas "Food to the Punjabis is important, it is translated as brotherhood, togetherness and happiness", Chef KP recalls in his expedition at Punjab. Keeping that in mind he has wanted to bring forth those experiences and tastes for the event at the Lalit Ashok all this month.

Rotiyaan

I asked Chef for his recommended options to try in the buffet, so for starters I tried the Stuffed Gajjar Ka Parathas with Kheeme Koyal ke Masala, a whole quail cooked in Mutton Kheeme along with some spices,rendered down in tomato and onions based gravy cooked over a prolonged period for the burst of flavors. Next up we tried the Bhuni Hui Chaatein Kheema de Naal, which are mutton chops cooked in a spicy and robust masala, with the tender meat simply coming off the bone.

Punjabi Kadhi Pakoda

The Meat Waale Chaawal is also subtle and flavorful with the soft Punjabi Kadhi Pakodas which I strongly reccommend. One cannot miss a meal with the ubiquitous Sarson Ka Saag and Roti with some Gurr and Safed Makhan and of course the Dal Makhani, Paneer Wale Chole with Puri. To end the lunch I tried the Urad dal ka Halwa and  Malpua soaked in sugar syrup which are heavenly.

Ural Dal di Pinni

By the end of the whole ordeal I was overloaded, but happy! All the reason to go back and try some more of the upcoming culinary dishes from the Bundelkhand Jugalbandi which is the Khajuraho Cusine ( 21st to 30 Oct ) and the Shaahi Mewad the Rajasthani Cuisine (11th Oct to 20th Oct). All this only at the Lalit Ashok till the 30th of Oct at the 24/7 Restaurant.

24/7 Multi Cuisine Restaurant

The Lalit Ashok, Kumara Krupa High Grounds, Bangalore - 560001

Tel: 080-30527777

Valet Parking Available 

Wine and Grill Symphony Festival at Baluchi, The Lalit Ashok

The monsoon brings you some succulent and enticing grills along with the pairing of Four Seasons Wine, laid out for the Bangaloreans from July 1 till July 10, 2012. 

L-R: Mr. Abhay Kewadkar, Chef Nimesh Bhatia

Chef Nimesh Bhatia the Regional Executive Chef takes you through some excellent non vegetarian and vegetarian delights, like the Mirch Masale Ki Sabot, Khush Mahak Jheenga, Kacche Koyale Ka Khargosh, Khumb-hi-khumb, Sataver Aur Hari Gobi Ki Tikki prepared on the Weber Grill. Mr Abhay Kewadkar - Chief Wine Maker and Director Four Seasons Wine explained the nuances of pairing the char grilled dishes  with the full bodied complex Four Seasons from the Barrique Reserve Range which are Shiraz and Cabernet Sauvignon.

Khumb Hi Khumb

Baluchi stands out for its delight on the palate with the variety of kebabs, shorbas, rotis and fragrant rice dishes. This season it opens its perfect setting to a 10 day long festival of only the best gastronomic experience of perfect grilled delights and Premium Wines to make it complete, so be there to enjoy it because I indeed did on the Preview of the Event. The meal was justifiable with the Shiraz and  generous portions of shrimps, the grilled rabbit, stuffed chicken and mutton .

Baluchi ,The Lalit Ashok, Kumara Krupa High Grounds, Bangalore - 560001

Tel: 080-30527777

Valet Parking Available