A series of meals had in succession at more than one eatery.
Our second, and final, meal of the day was to take place at the Spice Terrace at JW Marriott Bengaluru. Having eaten there before I was more than excited to discover what Sous Chef Abdul Quddus had in store for us. One of the standout’s of eating at Spice Terrace, especially in the evening, is the gorgeous ambience that the poolside seating brings.
Chef Abdul Quddus first surprised our taste buds with the delicious Narangi Shami kebab, and yes, it did contain both the orange pulp. We were pleasantly taken aback by the way which Chef Abdul had prepared the kebab as it retained the traditional flavour of the lotus stem but the orange pulp really lifted the dish both texturally and added a delightful surprise.
We were then treated to one of Chef Abdul’s old family recipes that had been passed down for generations, the Raan-E-Quddusi, a slow cooked leg of lamb with all the trimmings, including silver leaves for garnish. I’ve never been a massive lamb fan, but this leg was absolutely exquisite, tender and flavorful, without the spices becoming too overpowering, a definite must-try for all carnivores.
For our main, Chef Abdul stuck to a basic Murgh Kundan Qaliya with Butter Naan which we enjoyed immensely. Although stuffed to the brim, our curiosity was piqued at the mention of dessert. While I had eaten a Shahi Malai Tukda before, I was assured that I hadn’t had one like this before.
As Chef Abdul plated up the dessert, our mouths watered in anticipation. Butter drenched toast, stacked up high, doused with a generous helping of condensed milk (and other secret ingredients) topped with silver leaves and assorted nuts, honestly, you’ve never seen a dessert so beautiful.
Unsurprisingly, it tasted even better than it looked! Chef Abdul’s passion for his food is evident in every bite, and we were certainly sad to bid our lovely host goodbye. A delicious end, to a perfect day.
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