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Have a floral beginning to your fine dining experience

Updated on: 07 January,2011 11:03 AM IST  | 
Amrita Bose |

Another new European eatery hits town to whet our continental palates

Have a floral beginning to your fine dining experience

Another new European eatery hits town to whet our continental palates

Indiranagar is now synonymous with offering quite a global menu as far as eating out is concerned. You have everything from Caribbean to Italian to Vietnamese to Thai to Parsi and even Coorgi food all along the 100 Feet Road stretch. Competing with choices galore is a new European eatery, Chamomile.



You will figure out the reason behind the name of the eatery as soon as you step in. The first thing that will be brought to your table is a pot of hot tea flavoured with the buds of the Chamomile flower. Much like green tea, Chamomile which is grown in Europe and Egypt mostly, is used to flavour a light tea and has a strong flowery aftertaste. This tea, which was a favourite of the character of Peter Rabbit, created by Beatrix Potter, is believed to help you to sleep well. Chamomile prefers to let the food do the talking while keeping the interiors simple with wooden floors, furniture, large glass windows and a separate bar area. The eatery serves more than 37 kinds of wine and six to seven kinds of coffee from around the globe.

While we sipped on our tea, a bread basket comprising focaccia, lavash baked with pesto, bread sticks and hard rolls was brought to our table. The Wild Mushroom Soup (R 180) and Pumpkin and Shrimp Bisk (R 225) were best had with hard rolls spread with herbed butter and dunked in them. While the mushroom soup was a rich broth with flavours of porcini, morels, white fungus and field mushrooms blended in, it was the pumpkin soup that warmed our hearts. The shrimp complimented the spiced pumpkin puree and was a delight to spoon into our mouths. Next came the Mushroom with Melted Gruyere and Focaccia bread (R 225) and Honey Mustard Chicken (R 225) as starters. The flavour of the gruyere was sharp, the button mushrooms added the fungal flavours and the focaccia was the perfect foil. The chicken was a lovely, tangy mix of honey and pungent homemade mustard, grilled and served in bite sized pieces.

Our mains came in the form of the Vietnamese Grilled Basa (R 385), a very popular sea fish that is making it to almost every plate in continental restaurants in the city and the Apricot Mousse Stuffed Chicken Roulade with baby roasted potatoes and mushrooms (R 365). While the Basa was tender on the bite and juicy with its lemon, garlic and olive oil rub, it was the apricot mousse stuffed chicken that was the high point of the meal.u00a0u00a0

Flattened out chicken breast was stuffed with apricot, chicken mince, cheese, garlic , spices and olive oil, rolled and grilled. The chicken was tender and the faintly sweet flavours of the apricot had seeped into the flesh and the cheese added a complimentary savoury touch to the dish. We finished off our meal with a Chamomile and Vanilla Panacotta (R 210). While the vanilla layer was creamy and sweet, the chamomile flavoured panacotta added a touch of bitterness and flowery aftertaste to the dessert.


At Chamomile, 4031, First Floor, 100 Feet Road,
Hal 2nd Stage, Indiranagar
Call 4215 6000
Meal for twou00a0Rs 1,500 without drinks



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