Bangalore has some iconic hotels and The Gateway Hotel on Residency road is one of them and celebrates their 25th year anniversary on 10th October 2014.
The Journey of the Hotel has been monumental catering to people across the globe, be it a business traveler or a globetrotter,this is a perfect hotel.
To celebrate this occasion,The Gateway hotel decided to host a Special Chef’s table for the patrons of the hotel and also the top food bloggers in Bangalore.
The Menu is specially curate by award-winning Chef Naren Thimmaiah who is the executive chef of “The Gateway Hotel” Residency road.His journey has started with the hotel since his inception as a chef and the dishes that are made are traditional yet innovative and it has become a landmark for regional cuisine.
K Natarajan was is the Corporate Chef “The Gateway Hotels” shared his experience that “When we launched the Gateway brand in 2008,we wanted it to be different in terms of cuisine.During the celebration of 25th Anniversary,We are proud to receive accolades for the special cuisine.”
The evening started with bloggers and guests were taken to sphyre and offered some scintillating Cocktails which were specially made for the 25 years celebration and had food pairing to go with it with some exotic starters that were made such as Peacock Garden Lasooni,bhuna palak with kulcha, and northern gate kakori kebab which are the all time favorite dishes at the Gateway Hotel in the last 25 years and the contemporary dishes like the original steak and potato mash.
We were take to GAD where a special menu was set for the Exclusive Chefs table and Chef Naren gave us a brief about the food being made is traditional and has a very local connect to yet, yet different and innovative that satiates your taste buds.
The menu goes as Potluck cafe tender coconut soup spiked with chilli.The main course had the “Active Fillet of fish” which is herb crusted oven baked fish with sauteed greens,roasted baby potato and grain mustard sauce and my comfort food “Mac n Cheese” Classic macaroni and cheese baked with crumbs with mushroom.
They offered a Risotto with shrimps and spinach.
Next is the peacock garden lasooni bhuna palak with kulcha which is made like typical home made with spinach and garlic which is very flavorful and northen gate dal makhni with roti which is made of kidney beans,slit chickpeas and black gram slimmered in tomato puree,cream and butter
Akki rotti soppina saaru which is a typical karnataka dish with is griddle cooked rice pancakes eaten with thick broth made with edible green leaves and lentils.
Gosht dum biriyani which is lamb and basmati rice cooked in dum with saffron,cardamom,mace and mint,served with raita.
Which meal is complete without desserts and here we had potluck cafe dark chocolate mousse,stir caramel custard,saffron rasmalai,jamun tart with rabri,panna cotta etc.