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{"id":14627,"date":"2018-07-27T09:10:20","date_gmt":"2018-07-27T03:40:20","guid":{"rendered":"http:\/\/phenomenalworld.in\/?p=14627"},"modified":"2022-01-05T17:54:08","modified_gmt":"2022-01-05T12:24:08","slug":"alchemy","status":"publish","type":"post","link":"https:\/\/phenomenalworld.in\/alchemy\/","title":{"rendered":"Alchemy – Magic on the Rooftop"},"content":{"rendered":"

Alchemy – a seemingly magical process of transformation, creation, or combination.<\/strong><\/span><\/p><\/blockquote>\n

Phenomenal World gets to experience the magic on the rooftop of Chancery Pavilion. Alchemy, the new restaurant setup on the 10th floor has swanky interiors that addresses the young and trendy at the same time caters to a family as well. With Chef Hari Nayak<\/a> at the helm, this is one place you must check out. They did get the definition right.<\/p>\n

Alchemy Ambience<\/h2>\n

The ambience is avant garde and rustic at the same time.\u00a0 The bamboos gives a rustic feel but the whole place looks chic. Quite an achievement getting the balance of both. The bar area which is open air and addresses the new kids on the block, has quite\u00a0 a view.<\/p>\n

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Alchemy gives Bangalore another brewery<\/h2>\n

We have a number of micro-breweries mushrooming all over. These are usually dominated by European or American flavors. Alchemy brings in\u00a0 ANZ flavors to the table.\u00a0 With Australian yeast and Kiwi Hops giving 6 different types of beers,\u00a0 lets see what they have to provide.\u00a0 I am “hopping” it will be ready by the first week of Aug \ud83d\ude42<\/p>\n

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What We Wolfed & Slurped at Alchemy?<\/h2>\n

With all the fusion foods being done to death in restaurants with most being just an eye candy, this place brings a refreshing twist to the palate. As mentioned with Chef Harinayak at the helm there is a lot of experiments using world ingredients to dish out Indian classics. Harinayak has trained under various Michelin Starred chefs and has years of experience in providing differential experience to the customers. He also has 12 books under his belt.<\/p>\n

Cocktails<\/h3>\n

Indian Whisky Sour, French Addiction, Melon Blush and The Ghazal<\/p>\n

Loved IWS it had the best balance among the 4.\u00a0 Scotch, masala and lime sure makes for an interesting combination and an interesting twist to the sour<\/p>\n\n\n\n\n
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Mojito<\/figcaption><\/figure><\/td>\n
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Indian Sour<\/figcaption><\/figure><\/td>\n
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Starters<\/h3>\n

Tikki Trio<\/strong> with 3 stuffings:Quinoa beet, Kale & Spinach and Mushroom Galouti.\u00a0\u00a0 Not\u00a0 a big fan of kale (and veg food in general) but the earthiness of the mushroom comes quite close to satisfy the carnivorous tendencies.<\/p>\n\n\n\n
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Artichoke Aloo Samosa in cones –\u00a0 <\/strong>The wasabi gives a real kick up your sinuses. A lovely starter<\/p>\n\n\n\n
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Arbi Tostadas<\/strong>\u00a0 – I generally don’t like Arbi (colocasia) and have\u00a0 a psychological aversion to it. If my palates identify it, my throat closes automatically. This was some magic that I managed to eat it without an incident.\u00a0 Good burst of flavors in there<\/p>\n

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Hickory smoked chicken kabab – <\/strong>Exquisitely done and very succulent chunks. Have that with a whiskey and you are set. Good presentation and comes all nice and smoky<\/p>\n\n\n\n
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Crab Tostada<\/strong> – Typical flavors of Kerala in there with coconut puttu, curry leaf and onion slaw. Brilliant<\/p>\n

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Soups<\/h2>\n

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Fire Roasted Corn Chowder<\/strong> – Interesting take on the popular chowder but the flavors\u00a0 were a bit off. Loved the presentation though<\/p>\n