For those of you who like South Indian food done tastefully and happen to be around UB City, we recommend you pop by Madras Kitchen at Marriott Executive Apartments Bengaluru – UB City. We did that one night after work, and we quite enjoyed the experience.
The menu is inspired by the Madras Presidency region, which means you’ll find dishes from Kerala to Andhra and everything in between. The menu has been curated and created by Executive Chef Rohit Yadav with Chef Gopalakrishnan S, Chef de Cuisine, leading the kitchen, and features a lot of small plates to start off with before going into the mains. It’s quite nice to do small plates of South Indian food because then you get to eat a bit of everything without stuffing yourself with just one dish.
We started our meal with the Andhra Chilli Chicken and Ghee Roast Chicken, which we paired with Monarch Sour and Bloody Merry from The Bar, the in-house cocktail bar that does interesting cocktails inspired by South Indian ingredients. The Chilli Chicken isn’t like the typical ones that you get in most Andhra restaurants in Bangalore. It’s less saucy and more robust and flavoured with fresh red chillis and tomatoes. The Ghee Roast was mopped clean with the neer dosa. Instead of going for seconds of that, we decided to get Royala Vepudu, a crispy fried prawn snack popular in Konaseema. It’s topped with podi that adds an extra kick. Before the Mutton Donne Biryani came, we did a round of Chicken Sukka that was served with soft, spongy Mangalore buns. We preferred the Ghee Roast, but definitely get the Mangalore buns on the side.
We wrapped up our meal with the Nool Peni, which was quite a hit for the texture and array of flavours. Very moreish, especially the jaggery coconut sauce that brought the whole dish together.
