Phone: +91 6364900199, +91 9791193096
Address: Radisson Bangalore, City Centre 2, Gangadhar Chetty Road, Yellappa Chetty Layout, Ulsoor, Bangalore, Karnataka, India
Time: 24 Hours
Meals for two: Rs. 2,000
Cuisines: European, North Indian, South Indian, Seafood, Italian, Asian
Facilities: Breakfast, Serves Alcohol, Indoor Seating, Table booking recommended, Smoking Area
Slo Food Co.2, Ulsoor, Bangalore: Decor
This restaurant is on the first floor of the Radisson Bengaluru City Centre hotel in Ulsoor. You walk past a bar that looks inviting to enter the space. I was told it is honeycomb-themed, but I didn’t get a sense of that, except for hexagon motifs that recur in the decor.
It’s called the Slow Food Co. because it subscribes to the agenda of the slow food movement. And if you so desire, Chef Palvinder Singh, who’s passionate about what he does here, will give you a mini lecture on the movement. The restaurant’s avowed commitment is to sustainability, sourcing local and organic when possible, and using millet. It is reflected in some dishes, less so in others.
It’s a vast menu that aims to please all — from long-staying guests at this business hotel, to adventurous diners, comfort food-seekers and those who just want Paneer Butter Masala and naan.
My lunch began with the Slow Roasted Tomato Soup, the tomatoes roasted in the tandoor and the soup having a pleasant sharpness. The Microgreen Salad is a healthy dish to start with, dressed with a tasty lemon honey vinaigrette.
The Parsi Patrani Macchi and the Tulsi Murgh Tikka from the tandoor and tawa dishes were both well done and I particularly liked the chutneys, including a sweet mango one, served with the chicken.
For main course, I had the Martaban Gosht made from meat that’s preserved in pickling spices. It’s then tossed in a spiced gravy. The meat was tender, but undersalted and that took away the pleasure of savouring this dish. You’ll enjoy the Haveli Kofta if you like rich, creamy dishes. The Dal Makhani here is cooked in milk and has a subtle flavour.
At my table we also had the Pocket Fish. It was cooked sous vide, but wasn’t the tender, moist dish this cooking technique should have ensured. The accompaniment of mushroom veloute and cappelletti were excellent though.
For dessert, it was the chef’s recommendation of Rasmalai Tiramisu, a stack of the Indian sweet and mascarpone served with orange marmalade and burnt milk crumble. It was delicious, but even better was the South Indian platter of Tirunelveli Halva, warm and glistening with ghee, and earthy Jackfruit Payasam tasting of a warm summer.
Slo Food Co.2, Ulsoor, Bangalore: Service
We enjoyed efficient, if not particularly warm, service here.
Plus & Minus:
This is certainly a restaurant that serves some good food, made with quality ingredients. For me, the menu was too long, unwieldy and left me befuddled. With a more compact menu, this place could deliver better on its promise of sustainable, local, organic.