Chef Nair surprises the city for the first time with a well-researched menu known for its anti-aging properties.
Presented in a trendy, youthful style, the Raj Pavilion pays tribute to Bengaluru’s present cultural balance. The menu uses ingredients from Kerala, like the karinjali - an ayurvedic herb that pacifies vitiated pitta, kapha and skin disorders.
Other ingredients will include fresh aloe-vera, which contains calcium for strengthening the bones and teeth, magnesium for the tissues and nerves and zinc for boosting the immune system’s functions and red spinach, which has high content of iron and flavonoids. All of these ingredients, including plums, cannellini beans and quinoa are considered to be good sources of anti-oxidants and ranked high in the ORAC scale (Oxygen Radical Absorbance Capacity).
Chef Nair presents this menu featuring ingredients with high anti-oxidant value and cooked carefully using the most conducive methods to preserve that which nature has to offer.