<p>Given the pleasant weather that Bengaluru is experiencing now, binging on season-specific food is a perfect thing to do. </p>.<p>With this idea in mind, Chef Eliyaz, chef de cuisine, JW Marriott Hotel Bengaluru has curated a new menu for the Italian restaurant at the hotel, Alba. Fresh mango, pumpkin, beetroot, rocket leaves and asparagus procured by local vendors are the highlighted ingredients. </p>.<p>Make sure you visit this place with an empty stomach, there will be a lot coming your way. </p>.<p>For antipasti, we tried the ‘Grilled Prawn and Mango’, a dish made of ripe mango pieces, rocket leaf and parmesan cheese. To give it crunchiness, it is garnished with a squid ink tuile and lime foam. The dish had a classic look but tasted exotic, thanks to the sweet and sour combination of the mango and lime foam. The rocket leaf was crunchy and fresh. We loved the tuile too. </p>.<p>Next came the ‘Spinach Casoncelli with Caramelised Onions’; the stuffed casoncellis were soft and juicy. The best part was it wasn’t sticky and was just the right bite-size. The caramelised Brussels sprouts and the rocket leaf were interesting additions. We also loved the creamy potato-saffron soup. It was smooth and flavourful. </p>.<p>Do try the ‘Lamb Loin’ prepared with hazelnut, artichoke, and ‘duo of pumpkin’. The lamb was well-cooked and every bite was soft and tender. However, we recommend, the server to ask the customer, how they want their meat to be (it was little too pink — something that most Indians are not used to). </p>.<p>If you are a chicken lover, go for the ‘Pounded Chicken Milanese’. Plated perfectly with pesto tagliatelle, a big piece of fried breaded chicken breast and garnished with pizzaiola sauce and a piece of lemon. Squeeze the lemon on the chicken for a flavourful experience. </p>.<p>Prepared with celeriac, green pea mash and shallot sauce, ‘Thyme Roasted Seabass’ is another non-vegetarian option you can try. </p>.<p>Moving on to the desserts, ‘Asparagus Panna Cotta’ comes as a surprise to your palate. While the mint espuma gave a fresh punch to the dessert, hazelnut and white chocolate soil took care of the sweetness. </p>.<p>A personal favourite was the ‘Beets and Goat Cheese’ sorbet. The tanginess of the cheese and earthy flavour of the beetroot was an unexpected but pleasant end to the meal. </p>.<p>The service can be worked on a little. We don’t want to take long breaks between good food.<br /><br /><strong><em><span class="italic">‘Alba’ is located at 24/1, Vittal Mallya Road, Ashok Nagar. For details, call 671 88533</span></em></strong></p>
<p>Given the pleasant weather that Bengaluru is experiencing now, binging on season-specific food is a perfect thing to do. </p>.<p>With this idea in mind, Chef Eliyaz, chef de cuisine, JW Marriott Hotel Bengaluru has curated a new menu for the Italian restaurant at the hotel, Alba. Fresh mango, pumpkin, beetroot, rocket leaves and asparagus procured by local vendors are the highlighted ingredients. </p>.<p>Make sure you visit this place with an empty stomach, there will be a lot coming your way. </p>.<p>For antipasti, we tried the ‘Grilled Prawn and Mango’, a dish made of ripe mango pieces, rocket leaf and parmesan cheese. To give it crunchiness, it is garnished with a squid ink tuile and lime foam. The dish had a classic look but tasted exotic, thanks to the sweet and sour combination of the mango and lime foam. The rocket leaf was crunchy and fresh. We loved the tuile too. </p>.<p>Next came the ‘Spinach Casoncelli with Caramelised Onions’; the stuffed casoncellis were soft and juicy. The best part was it wasn’t sticky and was just the right bite-size. The caramelised Brussels sprouts and the rocket leaf were interesting additions. We also loved the creamy potato-saffron soup. It was smooth and flavourful. </p>.<p>Do try the ‘Lamb Loin’ prepared with hazelnut, artichoke, and ‘duo of pumpkin’. The lamb was well-cooked and every bite was soft and tender. However, we recommend, the server to ask the customer, how they want their meat to be (it was little too pink — something that most Indians are not used to). </p>.<p>If you are a chicken lover, go for the ‘Pounded Chicken Milanese’. Plated perfectly with pesto tagliatelle, a big piece of fried breaded chicken breast and garnished with pizzaiola sauce and a piece of lemon. Squeeze the lemon on the chicken for a flavourful experience. </p>.<p>Prepared with celeriac, green pea mash and shallot sauce, ‘Thyme Roasted Seabass’ is another non-vegetarian option you can try. </p>.<p>Moving on to the desserts, ‘Asparagus Panna Cotta’ comes as a surprise to your palate. While the mint espuma gave a fresh punch to the dessert, hazelnut and white chocolate soil took care of the sweetness. </p>.<p>A personal favourite was the ‘Beets and Goat Cheese’ sorbet. The tanginess of the cheese and earthy flavour of the beetroot was an unexpected but pleasant end to the meal. </p>.<p>The service can be worked on a little. We don’t want to take long breaks between good food.<br /><br /><strong><em><span class="italic">‘Alba’ is located at 24/1, Vittal Mallya Road, Ashok Nagar. For details, call 671 88533</span></em></strong></p>