What happens when the best chef in town experiments with a new menu?

Chef Selvaraju has prepared a new menu for Graze at Vivanta by Taj, MG Road. “Changing and enhancing the menus is a continuous process. And amalgamating the freshest available ingredients of the season is how emerging cuisine trends occur,” Chef told Explocity.

Chef loves to experiment and innovate with techniques. Like the Tea Smoked Chicken Salad that has an unforgettable character because of the smoking process. The Pan Fried John Dory is served with a Red Wine Reduction and Kaffir Lime Sauce. Another highlight is the Lemon Scented Semi Freddo with Fruits.

“We take inspiration from the latest trends in European cuisine. It is the outcome of the continuous research that’s done in the kitchens,” Chef added. Some other favourites include New Mushrooms (warm field and wild mushrooms, garlic ciabatta, aged balsamic), Pasta Fagioli (beans, pasta, virgin olive oil), and the Pappardelle (mushroom ragout, truffle oil).

And don’t worry about your all time favourites like Scallops, The Seared Cauliflower Puree and the dreamy Soft Shell Crab (ocean crumbs, charred lemon, pineapple jalapeno salsa). They are still part of the menu.

It is all about the quality of the food, presentation and efficient service minus the frills.
Graze, Vivanta By Taj, 41/3, MG Road, Bangalore