Go to Ambrosia, only if you want to try out something new on your culinary trail and have a special company, as the flambe cooking here might catch your fancy, but mind you it's not too pocket-friendly
Go to Ambrosia, only if you want to try out something new on your culinary trail and have a special company, as the flambe cooking here might catch your fancy, but mind you it's not too pocket-friendly
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Just a hop, skip and jump away from the Oasis mall Koramangala junction, on the left side of the road, if you're coming from the Inner Ring Road side, Ambrosia is the newest entry to Koramangala's culinary trails. Its Flambe-led cuisine seems to be taking the excitement of fine dining deviation further. The beige-toned upholstery, pleasingly decorated with see-through glass cans of colourful spices, pulses, fruits and vegetable sections supplemented by a glass walled kitchen will beckons you to watch the chefs at work. Although the emphasis is on classic Flambe favourites, there are Spanish, Italian, English and Indian dishes as well.
We begin our meal with a pick from the American section, our all-time fav the Buffalo Wings, which was fried paprika marinated chicken wings tossed with spicy buffalo sauce. Not many can go wrong with this classic dish and the chef did a fairly good job with it, serving it with blue cheese sauce. To contract the fried appetiser, my next choice of a starter was a low calorie pick of Garlic Lime Chicken and Olives, which had garlic marinated chicken supreme stuffed with olives, served with tomato salsa. Viva Mexicana! The chicken was tender and olives paired perfectly well with the garlic marination. Sea-food lovers might like to go with the Golden Fried Prawns, which is fried Squid with sory ginger dip.
The soup section seemed ho-hum, so we chose to skip it and moved to the main course. Yes, the helping staff did try to hard-sell their Flambe dishes and I gave in, since this seemed to be their specialty here. It was the Pan-Seared Chicken breast for me flambu00c3u00a9ed (basically, pour liquor over and ignite) with creamy brandy sauce, a French dish called the Chicken Diane here. The chicken bites were a tad too tough and didn't do much to please the palate, though the whole exercise of the flambe cooking with the chicken made it quite exciting. Not much of a beef lover and one that digs on friendly species from the deep-blue seas, I moved to the Grilled Sea Sole, which was a sea sole fillet served with asparagus risotto, and paprika lemon butter sauce. The lemon butter sauce worked well on the Sole and added the right bit of tangy creamy flavour and left me satisfied.
There are a host of main course options from all around the globe including some Thai, Mexican, Brazil and Chinese dishes, which will keep me going to this place to try out something new everytime. Not many of us would have flambeing like this since nouvelle cuisine outlawed pyromaniacs
For my dessert, I picked the Bitter Chocolate Mousse, which is supposed to be a blend of dark bitter chocolate sabayon with whipped double cream, but again, the dark chocolate was a tad too sweet even to an insatiable sweet-tooth like mine and not tasting very fresh at all.
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At: Ambrosia, 52/B, 100 feet road, Koramangala 4th Block.
Call: 4094 0101.
Meal for two: Rs 1,500.
Ambrosia didn't know we were there.
The Guide reviews anonymously and pays for meals
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