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BangaloreMirror

I FRIDAY, MARCH 21, 2014

19

HITTING THE HIGH NOTES

MUTHU P

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3 2

T W T C B G C R R M B 5 0

Cuisine Owner(s) Chef Alcohol Wine list Price range

Parking Wheelchair access Service Music and Sound level Ambience

Pan Asian Nirupa Shankar Zhang Hao Yes Very well stocked bar, with some interesting house cocktails A meal for two would cost around `3500 (Inclusive of taxes and service charge) a couple of cocktails, a non veg starter, a main course dish with rice/noodles and a dessert Yes Yes Efficient, prompt and extremely friendly Just below noisy

Manu Prasad bmfeedback@gmail.com

is easy to feel on top of the world!

Starters: It didnt really make sense to

leave ourselves high and dry in such a wonderful ambience, so we quickly scanned the drinks menu a mix of signature cocktails, classic fare, some interesting mocktails and everything else you would expect in a bar. From the signature drinks, we tried Moon Lighting , Spell Bound Bellini and theLast Order. Id asked for the first, and the vodka based pink-orange coloured drink got me a few smirks from the guys, but that was settled by the Bellini, which was completely lady-like in its pink frothy (and tasty) avatar. The Last Order was a more subtle drink in all respects. The one mocktail we tried Fame of Passion was peachy and quite refreshing. The food menu, with a lot of focus on appetisers and short eats, is a mix of Asian cuisines Japanese, Korean and Thai. We began with the salmon sashimi, complemented well by the wasabi and ginger, but preferred the Red Snapper Nigiri over this. Also in good form was the vegetarian dish the mildly spicy Si-

From top: Red Snapper Nigiri, Prawn Tempura, Chilly Beef and Sichimi Maki

lounge on the 31st floor of the World Trade Centre with a tag of one of the highest located dining points in the country, and with a breathtaking view of the city, which is arguably unparalleled...has justifiable bragging rights. Very rarely can one get a sense of the city as a whole (outside of Google Maps) and the 180 degree view that High offers is almost humbling. But thats enough of a high, let me give you the lowdown on the place itself. There are different kinds of High, each serving a specific purpose High View is the lounge space, High Dine is more of a fine dining experience, High Mix is the place for a cocktail-do, and High Edge is a private dining area. Theres a sense of shifting moods through these sections, brought about by the colours used and the lighting. Yet, despite the individual personas, all of these flow seamlessly into each other. The seating is trendy and comfortable across the spaces, and on a Saturday night, with music in the background, and the bright lights of Bangalore spread out in front of you, it

chimi-spiced Maki with tenkasu. The Pork Belly, well cooked meat with a lime-based tangy topping, which gave it a flavourful pop, was quite good too. The Prawns Tempura (fluffy, crisp batter with succulent meant) also found many takers. The starters ended on a high note with the spicy- enougheven-for-the-seasoned-palate Chilly Beef Asparagus. It was fantastic. On a relative scale, there werent many options. And a couple of those options werent available. However, the remaining dishes did suffice to make a decent meal. The Beef stew was nowhere near what we would consider a stew, but well cooked meat and mildly spicy flavours meant we didnt really complain. The San Bei Chicken was a tad too salty for our liking. We had the Soba rice noodles with chilli; its zesty spiciness was chiefly responsible for the dish to find favour with the group. The seafood noodles was surprisingly insipid.

Vibrant, energetic and offers a fantastic view of Bangalore Hours 5.30 pm 11 pm (up to 1 am on Fridays and Saturdays) Home delivery No Reservations Would be a very good idea

BM VERDICT
Banoffee Pie was an easy winner given that the competition was a fruit platter and homemade ice creams. The dessert wasnt bad, though I cant claim it was the best Id eaten.

Entre:

In all: At a height of over 420 feet and

spread across 10000 square feet, High sets the bar high literally and otherwise. An energetic yet relaxing ambiance, good appetisers, superb service, and a view that might remain unmatched for quite a while, High has everything going for it. The pricing might make it seem suitable for the high-born, but hey, the experience is difficult to top!

Afters: Its a lounge, so understandably

there werent many options. To be precise, there were three desserts, and the

Bangalore Mirror reviews anonymously and pays for meals

BM SAVEUR: MYSORE MYLARI

Mysores popular Hotel Mysore Mylari is now in Bangalore City with its tasty four-dishes-only menu

KAUSHIK J N

or most Bangaloreans visiting Mysore it is almost a ritual to savour the gobsmacking Mylari dosa from the fiftyplus-year-old Hotel Mysore Mylari. But, now fans of Mylari dosa need not trudge across to Mysore any more. There is a Hotel Mysore Mylari in South Bangalore off the crowded DVG Road on Bugle Rock Road. It serves the same mouth-watering dosas from 7 am to 12 noon and again from 4 pm to 9 pm every day of the week, except Wednesdays. Bangalore's Hotel Mysore Mylari was started by Harish TP, a relative of Chandrappa who runs the eatery in Mysore, a year ago. With a seating capacity of a modest 35, on weekends there is a long queue for a table. However, unlike its namesake in Mysore, waiting for a table here doesn't become a depressing chore, since the place is

bright and clean with cream coloured vitrified floor tiles. "Bangaloreans are more particular about decor," says the owner's brother Nitin TP. However, that's where the difference ends. The dosas are as delicious as the ones that are served in the restaurant in Mysore. The three cooks were trained at the Mylari kitchen in Mysore. "That's how we ensure consistency in quality in our restaurant," says Nitin. If you are not familiar with the Mylaristyle-menu then be forewarned they serve only four dishes: idli, saagu masala dosa (masala dosa), plain dosa and in the evening chow-chow baath, apart from tea and coffee; all priced under Rs 30. The dosas are small compared to the regular dosa, crisp and served with a dollop of butter, and unlike the masala dosas that you get elsewhere the

masala is not folded into the dosa, but is served as a runny-masala in a katori. Sambhar lovers will be disappointed because they serve only coconut chutney here. "These dishes are served in Mysore too, and we prefer not to change the menu," explains Nitin."But we will be introducing vada, once we master the art of making it," he says candidly. The food is cooked in the first floor of the building while the dining area is on the ground floor. Since finding a parking space for your vehicle would be as hard as being served sambhar here, it is advisable to park on the side-streets and walk up to the hotel worth the effort. When asked about expansion plans, Nitin says that though "people have been encouraging" the family to open other branches,they plan

Nitin T P to do so only after two years. Till then, people in the city can always drive down to South Bangalore, instead of Mysore, for a taste of Mylari dosa. Khushali P Madhwani