Chef Sachin Talwar at My Indian Oven Makes A Mean Dal
And that's not the end of it, wait till you hear about the custard
“All ITC properties are known for their dals” Chef says in a chat with Explocity. At My Indian Over, My Fortune hotel North Indian gets a modern makeover at the hands of chef. The hotel is a business hotel in the heart of the city and the Indian restaurant serves classics, but with a twist.
The menu has a great selection of kebabs for the starters. The Aloo Tuk which are Twice cooked potatoes with mango cumin seed dust, poppy chili blitz; the Paneer Drum, Cottage cheese and apricot barrels, cumin roast pepper chutney and the Broccoli Tandoori deserve special mentions. The non veg section has Jhinga Tandoori, Charbroiled prawns; fried spicy potatoes, garlic coriander fluff; Salmon Tandoori and the Kadak Seekh, Batter fried chicken seekh, molten cheese and chili, pounded onion cilantro chutney.
The main course has the Paneer Latika, Cottage cheese and pea rolls, tomato melon seed gravy, the Fish Curry, Sole fish chunks, onion and tamarind gravy and the Samosa Meat, Minced lamb parcels, robust lamb curry. They are served with a variety of breads and rice. We recommend the Missi roti, Lachha Paratha and the Kabuli Pulao.
The deserts include Masala Chai Custard which is a Spiced Assam tea leaf custard, Amaranth chikki and the our fav Baked Rasmalai. The whole restaurant is designed keeping the sustainable luxury theme in mind that all ITC hotels adhere to. Pleasure without the guilt!
My Indian Oven, My Fortune Hotel, Richmond Road, Bangalore