MURO- Abode For Authenticity, Hospitality And Bold Drinks
Comments (0)

MURO- Abode For Authenticity, Hospitality And Bold Drinks

Picture this: you step into Muro, stroll through the inviting patio, slip in through the main door, and there, on the right, you’ll find a whimsical spiral staircase. Ascend to the first-floor deck and take a seat at the bar. Instead of a traditional menu, six intriguing coasters are laid out before you, each representing a unique cocktail. MURO is the place where you can unwind in the most amazing manner, with some interesting food and very special and well-curated drinks. Our visit to MURO will remain unforgettable because of their Sip in Secrecy menu for cocktails happening from Monday to Friday.  To get access to the password phrase, all you need to do is just walk into the Muro Bar and get the menu by answering a simple question. These off-menu drinks will pique your curiosity with their unexpected ingredients. Imagine a cocktail made with kaffir leaves, betel leaf, sesame seeds, orange bitter, jalapeno, and Tom Yum Rim. It’s spicy, potent, refreshing, fragrant, and downright unforgettable. A sip will make Bangalore a city of constant reinvention—a haven for food lovers, partiers, risk-takers, and cocktail connoisseurs. For those in the latter group, these six secret cocktails are a must-try. The Amazing Cocktails Of ‘Sip In Secrecy’ Menu As culinary and mixology principles became increasingly intertwined, Muro sought to create something extraordinary for Bangalore’s nightlife scene. The new ‘Secret Cocktail’ menu, available exclusively to those who ask for it, promises a blend of unique ingredients and bold flavours. Expect intriguing concoctions featuring elements like Malai, Durian, and burnt garlic. MURO, introduced an off-menu cocktail experience featuring bold flavours and distinctive ingredients. This secret cocktail menu is for those who believe that the best authentic food experiences are at the end of a nondescript hallway and the most memorable cocktail is served at a bar with a password. It wasn’t just one drink that was brilliant at tasting; every drink had its own curation and the taste was fantastic. Durian: One must have a strong palette and, of course, a very strong nose too! Why? Well, of course it is, durian syrup! And it also consists of Jamaican rum and a pump of citrus juice too. Lemongrass and Basil: A perfect example of Thai flavours combined in one drink. A bit of Longan syrup,Vodka, and Basil leaf syrup. Very potent and definitely very refreshing! Paloma: Another excellent combination of drinks poured in one was this one. It consists of grapefruit cordial, an in-house salt blend, tequila, and mezcal! Mango Sticky Rice: A very interesting drink even to look at! Made with perfection and served the same way too. The drink had coconut rum, jasmine rice syrup, warm mango, and pandan foam. Lemon Grass: This one had a particular flavour of lemongrass syrup, tequila reposado, jalapeno, citrus syrup, kaffir mist, and in-house salt blend! The perfect combination is terrific for taste buds. Burnt Garlic: Another potent drink that we had and it was really great! A mix of Bourbon, Spiced Demerara, and Burnt Garlic! The Food: The food was also having he signature Thai flavours and we tried a few which definitely made our stomachs full but not the soul. Everything was done to perfection! Veg Dumplings: Mutton Starter: Crispy Lotus Stem: Veg Red Thai Curry: MURO is your favorite spot is you are looking for something amazing and potent for an evening! For me, the experience was much more delightful because of my bartender Ms. Anisha, brilliant personality, absolutely engaging and definitely knows her craft of mixing our drinks! fabulous time spent at MURO and we will be coming back for more!   Disclaimer: This is a personal dining experience of Ms. Shrishti Jaiswal (Editor-in-Chief -theStyle.world)

Read More
A Culinary Odyssey at COSMO, Hyatt Centric Hebbal Bengaluru
Comments (0)

A Culinary Odyssey at COSMO, Hyatt Centric Hebbal Bengaluru

COSMO, nestled within the Hyatt Centric Hebbal Bengaluru, an idea that brings across a dining experience in perfect harmony with global flavours and local charm—truly a unique destination within this vibrant city’s culinary scene. The eclectic menu celebrates Indian, Asian, and European cuisines in equal measure, promising a gastronomic journey that will set both palate and senses a-tingling at COSMO.   From the very start, a great atmosphere greets visitors upon entering COSMO to set the scene for what’s in store. In terms of decoration, it is modern yet comfortable, with warm lights, stylish seating, and a poolside view adding a twist of serenity to the dining experience. There is a feeling of sophistication, yet it is informal in its own way, making it excellent for any dinner or even just a night out with friends. The evening was started off with a view of their very innovative spread—the thoughtfully crafted selection features a diverse array of dishes that would suit many tastes. Whether you are in the mood for something familiar or adventurous, COSMO will have something to your taste. Of particular note is the veg-forward approach, bringing across fresh seasonal produce in a manner even devout meat lovers would appreciate.   Among the number of dishes featured that evening was a signature dish by the chef, an Indian-inspired Broccoli, Chilgoza ke Kabab, prepared exquisitely with subtle heat from the Indian spices mingling harmoniously with delicate flavours of traditional cuisine. This dish summed up the COSMO philosophy for food: fresh ingredients and bold flavours, a commitment to excellence. Certainly, “From the streets of Italy – Buckwheat Ravioli Lipari” did not disappoint. We indulged in Ravioli perfection with a creamy texture. The balance of flavour was faultless, where richness from parmesan cheese, butternut squash and roasted pumpkin seeds, was offset by freshness. It was food for attention, where every single bite bespoke skill, imagination, and skills from master kitchen hands of Executive Chef Chandra Prakash Sharma and Co. One can easily draw on the influence of Chef Sharma from the menu. With nearly two decades of experience in cooking, he conjures a culinary voyage that is at once varied yet cohesive. His background—the lineation from some of the prestigious Hyatt properties in Goa, Dubai, and Hyderabad—imparts COSMO with a global perspective, while his dedication to using only the finest products available ensures every dish turns into an ode of flavour.   Another strong point of COSMO is their service. The staff is solicitous but not intrusive, very conversant with the menu, and genuinely into offering up an exceptionally fine dining experience. There’s a beverage selection to match, featuring everything from fine wines to creative cocktails. The evening was rounded off with a platter of dessert—a visually stunning, hazelnut milk chocolate cremoux, white chocolate brownie, cherry clofothi, black forest cake, pineapple and chocolate pastry, berry tart, and offering a healthy option of sugar free fruit custard that was as delicious as it looked, providing the perfect sweet closure to such an extraordinary meal. There were also Indian dessert options – gulab jamun and rasgulla. This allowed the lasting impression of COSMO’s commitment to culinary delight excellence.    In a city that reinvents itself every moment, the dining experience offered by COSMO at Hyatt Centric Hebbal Bengaluru will stand out for being at once modern and classic. Be it the local who wants a new favourite spot or the traveller who wants to indulge in the best of Bengaluru’s culinary destiny, COSMO is the place. COSMO is not just a restaurant; it’s a culinary journey that celebrates the finest global cuisine with a distinctively local touch. Be it the ambiance, the service, or the food, everything comes together to give you an experience that you will never forget and leaves you wanting more.   Disclaimer: This article is a personal dining experience done by Ms. Samanvitha Rao         

Read More
Nevermind’s New Menu Takeover – Bold Flavours & Fresh Experience
Comments (0)

Nevermind’s New Menu Takeover – Bold Flavours & Fresh Experience

Dinner at Nevermind was nothing less than outstanding. On their new food menu curate by Chef Prosenjit, Nevermind Bar & Social genuinely offers culinary boundary-pushing cuisine. Their menu was a perfect blend of traditional recipes mixed with modern processes, drawing elements from various cuisines the world over, like Continental, Indian, and Oriental. It is this spirit that is reflected in every dish they create. They never tyre of finding just the right locally sourced ingredients to ensure a great dining experience for our guests. From the exotic Malaysian laksa to the juicy chicken satay and finally the spicy Korean chilli, it was all about great taste and authenticity.  The Look Inside: Never mind has its own space, breath and nothing goes unnoticed. The earthy tones, the chic drapes, and that feeling in the middle of a tree were enough to make you understand that this place screams fun! Now Comes The Food: In my experience, many fun places get their food mixed up with something not so up to par, but Nevermind did not disappoint! So let us take a joy ride along with the new menu takeover, and here are the delicious picks that i had! Soup Of The Day: The Root Veg Soup: It was nothing less than perfection in a bowl and I picked up the soup from the Influencer’s Menu. A mix of roasted carrot, pumpkin, rosemary, and toasted sunflower seeds was perfected and boiled to the perfection of everyone’s taste buds. Appetizer On The Roll: The appetizers were excellent as well and the beginning of my dinner was with a bang! Here they are: Chicken Seekh Kebab: Nothing is greater than a melting, succulent barbecue chicken, served with finesse. Pan-Fried Korean Chilli Fish There is always something great about Korean cuisine that makes it so special and delectable. Absolutely amazing! Tandoori Broccoli: This appetizer I picked did not disappoint. Broccolli marinated in yoghurt and mustard and served with raw mango yoghurt. Popeye’s Cheese Cigars: What does Popeye love? Well, Spinach! And that’s what these had! Beautifully rolled pastry sheets filled with spinach and corn are crispy-fried and placed out just like cigars. Given a side dip of papaya mayo, boy that was good!     View this post on Instagram   A post shared by TheStyle.World (@thestyle.world) Main Course: Yaki Soba Noodles I picked out Yaki Soba Noodles for my main course and of course it was delicious to the last bite. To conclude: Time spent at Nevermind will not leave our minds that easily. Everything was delicious and perfect till the last bite. And I will be coming down to the place again for another evening well spent and a perfect dinner.   Disclaimer: This dining time is a personal experience by Ms. Shrishti Jaiswal – Editor-in-Chief (theStyle.world)

Read More
Sushi making workshop at Fatty Bao by Chef Saurabh
Comments (0)

Sushi making workshop at Fatty Bao by Chef Saurabh

Fatty Bao recently organized a sushi making workshop for Instagram influencers and their children. The event was aimed at teaching the participants the art of making sushi, a popular Japanese dish. The workshop was a huge success, with the participants learning the process of making sushi from scratch. What is Sushi ? When Southeast Asia first introduced “sushi” to Japan in the eighth century, it was a method of preserving fish that entailed wrapping a piece of gutted fish in fermented rice. This made it possible to keep fish fresh for several months, but oddly, the rice was thrown out. The preserved fish was then consumed with rice, the country’s primary cuisine, and was given the name nare-zushi, which is still available today. Over time, nare-zushi changed to reflect the distinctive flavours of each area; in Osaka, oshi-zushi gained popularity, while Shiga is still well-known for its funa-zushi from Lake Biwa. Hanaya Yohei (after whom a Japanese restaurant chain is named) created haya-zushi, also known as “quick sushi,” in the early 19th century. Today, this type of sushi is renowned all over the world and is referred to as nigiri-zushi. With vinegared rice, fresh fish from Edo Bay (modern-day Tokyo) was consumed, and sushi yatai (food kiosks) sprung up all over the city. This type of sushi is thought to have gained popularity throughout Japan as a result of the 1923 Kanto Earthquake, which forced sushi chefs in Tokyo to evacuate and spread the sushi culture there. Sushi is often consumed with three main kinds of condiments: All sushi, with the exception of a few special varieties like anago, is eaten with soy sauce. Instead of pouring soy sauce straight on the sushi, pour some onto a little circular dish and dip your sushi there before eating. The majority of nigiri sushi also includes wasabi, sometimes known as “Japanese horseradish.” As well as giving a little spice to the sushi and lowering the danger of food illness, this bitter green paste frequently offends both Japanese and foreigners due to its powerful flavour. Shoga – Shoga, also known as pickled ginger or gari, is yet another “contentious” condiment necessary for making sushi. Again, its heat causes it to be shunned by a lot of people, yet like wasabi, it has antibacterial qualities and is used to clear the palate. An extra benefit: this orange-pink sauce also masks the stinging spiciness of the wasabi, in case you didn’t realise you placed too much on your sushi until it was too late. Suggestions on dining etiquette for sushi (often used while dining at authentic sushi establishments): Avoid wearing too much perfume since it interferes with the delicate flavour of the sushi. Contrary to common opinion, sushi can be consumed with either hands or chopsticks; both are acceptable, with the exception of sashimi, which requires only chopsticks. The flavour of the sushi is destroyed when the rice is covered in soy sauce. For nigiri-zushi, take the sushi, flip it over, and dip around one-third or one-half of the fish in the soy sauce to prevent this from happening. It’s a need for gunkan-maki and maki-zushi that soy sauce be applied to the rice; nevertheless, a small amount should be sufficient. For gunkan-maki, dipping the pickled ginger into the soy sauce and using it as a type of “brush” is a sophisticated and effective technique to apply the sauce. Instead of consuming the full gunkan-maki, dip the cucumber slices, if any, into the soy sauce before eating. Sushi is often consumed with the rice up, however this is a matter of personal preference. Although there is no specific way to consume sushi, it is typically advised to start with mildly flavorful fish (typically fish with white meat, like flounder or snapper) before moving on to fish with stronger flavours, such tuna and sea urchin. Having saying that, you should eat sushi as you choose. Drink some shoga or tea in between bites of sushi to freshen your lips and taste; like shoga, tea also has antibacterial properties. This custom dates back to the invention of nigiri-zushi, a time when raw fish preservation techniques were still in their infancy and shoga, wasabi, and tea were essential accompaniments. Enjoy the harmonising flavour of the rice and the food by eating the sushi in one bite. Request less rice from the master if you are unable to manage it. Except in the case of chirashi-zushi, never eat fish and rice separately! It is advisable to consume the sushi as soon as it is presented, especially if it contains seaweed, even if there is no need to rush. Since practically all sushi is served with wasabi by default, make careful to inform the chef in advance if you do not like it. On the other side, you may always request additional wasabi if you truly enjoy it (the same goes for shoga).Remember to eat with “Itadakimasu” and “Gochisousama” before and after! In Japan, gratuities are not expected. The workshop was held in the restaurant’s private dining area. Chef Saurabh, Head Chef of Guppy in Delhi led the workshop. He demonstrated the entire process of making sushi, from preparing the rice to rolling the sushi. The moms and their kids then had the opportunity to roll their own sushi. The workshop was not only a fun activity for the participants, but also an educational one. They received a printed version of the recipe, which they could use later on at home to prepare sushi.It was a fantastic networking opportunity because the participants could engage and exchange experiences. The event was a great success, enjoyed by the adults and kids alike.  Fatty Bao is a popular restaurant in Bangalore that serves an interesting array of sushi like Spicy Katsu Chicken, Pickled Vegetables & Tanuki that come in 4 or 8 pieces. The eatery, which has been getting great reviews, is situated in Bangalore’s upscale and picturesque Indiranagar neighbourhood. The restaurant has a unique and modern take on traditional Asian cuisine, which has made it a popular destination for food  lovers in Bangalore.  

Read More