Meal courtesy of Bangalore Express
Blogger’s event attended by Shaneel P, edited and published by Steph
History and Background:
Bangalore Express City is located by Bank Station. Although BEC has been present for a while now, they recently went under renovation to ensure the restaurant remained current and focuses on contemporary Indian cuisine. We were invited to an cocktail reception and subsequently a dinner.
The interior design and decor is rather confusing which made the dining experience a bit fuzzy, though BEC was going for a fine dining theme it was easy to see that it was more casual than formal.
Yogesh Datta acts as head chef and has previously trained under the Taj Group and Sheraton Hotels in India. His influence is still very much traditional Indian Cuisine, experimenting with innovation and new techniques.
The menu was extensive but maybe too extensive, in which this opinion was mirrored by the other bloggers on the table. With so much depth on the menu, it was rather difficult to understand what to order.
We ordered a few dishes from the menu, the first, chicken lollipop which was very nice and succulent. Great texture and lots of meat on the bone. Juicy with an Indian twist.
The Samosa Chaat, and the gravy on the Samosa was very enjoyable. It was seasoned with “Dallam” which made it a very interesting dish. The Samosa, however, did not stand out and is easily forgettable.
The Thali, was served with two small Naans, 1 butter chicken dish, 1 samosa, 1 cutlet, pappad, raita (yogurt), black dahl and rice. The samosa was the same as the samosa chaat so would advise you to order the thali only, than ordering both. The butter chicken was very fresh and the sauce was very rich. Unfortunately the cutlet was extremely oily which was the only negative to an otherwise great thali.
Service: Overall, I could tell that they were understaffed as it took us over 3 hours to finish our meal. We had to leave slightly early at 11pm and they were still trying to get our dessert orders. Please note we sat for dinner at around 8.