Chef Abhijit Saha is a famed name in the Culinary Circles. With around 28 years of experience behind him and numerous awards includingÂ â€œChef of the Yearâ€™ 2016 at the Times Food Awards, Bangalore,Â â€˜Best Chef of India, 2013â€™ at the Indian Restaurant Congress and Awards, New Delhi,Â Juryâ€™s choice â€˜Chef of the Year Awardâ€™ at the Hotelier India Awards in 2011, New Delhi, Chef Saha is a Pioneer in Modernist Cuisine and a proponent of Cognitive Cooking with Chef Watson Super Computer by IBM. He was also theÂ Guest Judge at MasterChef India in 2016.
As the Founding Director and Chef of Avant Garde Hospitality Pvt. Ltd., he owns and operates multi-award winning restaurants. His restaurants & consultations include:
Fava â€“ Mediterranean Restaurant, UB City, Bangalore
Caperberry â€“ Modern Spanish & European, UB City, Bangalore
Saha â€“ Signature Indian restaurant, Singapore
CafÃ© Cassia & Deli â€“ A Lebanese & Mediterrenean Styled Cafe, Cinnamon Boutique, Bangalore.
Red Rhino â€“ Craft Brewery & Inspired Kitchen, Whitefield, Bangalore.
The Pizza Bakery â€“ Neapolitan Style Pizzeria, Indiranagar, Bangalore.
RockSalt â€“ Indian Tapas Bar & Restaurant, St. Mark’s Road, Bangalore.
Fava Bistro â€“ An attempt at popularizing the Bistro Culture, Koramangala, Bangalore.
Abhijit Saha has studied Hotel Management from Institute of Hotel Management, Pusa New Delhi; Food Service Technology/ Design and Oenology at Johnson and Wales University, Providence, USA. Before becoming a Chef-Entrepreneur in 2009 he has worked as Chef and Director of Food & Beverage in various reputed hotels from 1990 to 2008). His keen interest in wines has taken him all over the world, including Spain, France, Italy, California and Australia. He is an active member of Chaine Des Rotisseurs, Bangalore Wine Club and was the President of the club in 2013.Â He’s been fondly regarded as the â€œForever Young Chefâ€.
Smoked Aubergine Babaganoush (Paprika Labneh variant) -Â Baba ghanoush (Arabic: Ø¨Ø§Ø¨Ø§ ØºÙ†ÙˆØ¬â€Ž) is a Levantine dish of mashed, cooked eggplant that is mixed with tahina (made from sesame seeds), olive oil, and various seasonings.Â The traditional preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. A typical mezze, often eaten as a dip with Khubz (Arabic: Ø®Ø¨Ø²â€Ž). Also known as Arabic bread, a round leavened Middle Eastern flatbread, that forms a staple of the local diet from the Arabian Peninsula to Morocco. and is sometimes added to other dishes.
Baked Semi-secco Tomatoes – Ripe Tomatoes cut in half, with a little Pesto Sauce on top and garnished generously with Mozarella and finished with Parmean Cheese.
Sicilian Shrimp & Garlic Soup is a thick stock of Tomato, Chilli, Fennel Seeds and Lemon over a bed of Shrimps. Tasted quite good.
Spaghetti AOP isÂ a traditional Italian pasta dish coming from Naples. The name means Spaghetti with Garlic and oil. This dish is made by lightly sauteing sliced garlic and mushrooms in olive oil, sometimes with the addition of dried red chili flakes, and tossing with spaghetti. Finely chopped parsley can also be added as a garnish, along with grated Parmesan cheese. This tasted quite good.
House Special BaklavaÂ (Ottoman Turkish: Ø¨Ù‚Ù„Ø§ÙˆÙ‡â€¬) is a highly rich, sweet dessert pastry made of layers of filo alternated with chopped nuts and held together with syrup or honey. A characteristic of the cuisines of the Levant region, this was served with a scoop of Fig & Honey Ice Cream and arranged with fig pieces in between.
Seasonal Fruit CrÃ¨me BrÃ»lÃ©eÂ is aÂ Dessert with an European Origin, also known as burnt cream, consists of a rich flavored custard base topped with a contrasting layer of caramelized sugar. Normally served slightly chilled, this was garnished with Diced Totapuri Mango slices & Mint Leaves.
Bora Bora – A thick mocktail made with Pineapple Syrup, Passion Fruit Syrup and Grenadine Syrup.
Virgin Mary – A mocktail made with a Tomato Juice Base, A pinch of Salt and Pepper, mixed with Tabasco and Worcestershire Sauces.
Mr. Santosh – The restaurant Manager was very courteous.
Mr. Sanjay – The wait staff at our table was quite knowledgeable and very professional.
During the course of our meal, we also got to interact withÂ Abhinav Varma, their Business Development Manager.
About the Place
Address: 8, Jailaxmi Nivas,Â Koramangala 5th Block, Bangalore
Landmark: Opp Kava Skin Clinic
Cuisine: Healthy Food, Mediterranean, Desserts, Italian, Pizza, Salad, BBQ
Type: Fine Dining
Cost for Two: Approx â‚¹1200 with alcohol
Taste â€“ 5/5
Ambience â€“ 5/5
Value for Money â€“ 5/5