Bleed blue? Not really!

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FAHEEM HUSSAIN

BangaloreMirror

| FRIDAY, JULY 8, 2011

22

FOODIESFEEDBACK

Fagun Bhavsar (l) Alexis Greenwood (r) Blueteeth: My guests for the evening were Fagun Bhavsar, software tester at Sapient, and Alexis Greenwood, business analyst at Dell, dedicated practitioners of the non-vegetarian way of life. Blue note: The turquoise theme is prominent in the decor and the chandeliers creating the shape of a musical note makes for an elegant picture. For seating, you could lounge on the comfortable sofas or choose the more functional, yet tastefully done regular furniture. The gigantic dragonfly near the bar is an attention grabber. Bollywood remixes playing in the background and a TV screen offer entertainment.
lounge, and seems to have a well stocked bar and a collection of mocktails. The Turquoise Smoothie we tried turned out just fine.

excellent, the Gosht ki Dum Biriyani was reasonably good, and the flavourful Jeera Rice was appreciated too. Blew it: The Aatish e Aloo stuffed potatoes managed to start a spicy Bollywood conversation, but the dish itself was quite bland. The Mahi Afghani Tikka, Calcutta Betki chunks with coriander, yoghurt and cream, too went into the same category. In the main course, the Hyderabadi Lagan ka Murgh with the cashew nut gravy had sounded right, but fell short of expectations. The efforts of the Dum Pukht Aloos gravy, to salvage the dishs reputation proved futile. The Qubani ka Meetha didnt do much to sweeten the deal either. The biggest disappointment was when we were told that most Parsi dishes required advance notice. Even in the other sections, we missed out the ones we really wanted to try the Naan Changeezi, the Turkish Baklava, to name a few. Service: The service was courteous to begin with, but began to display an overboard version of maa ka pyar while the food was being served. They insisted on disproportionately filling up our plates. The billing took us almost half an hour. Verdict: Turquoises Indian version has its share of tasty fare, but given its location where a stone thrown would most likely land on a restaurant they need to better their act. The non availability of dishes and a torturous wait for the bill left us blue, like that Akshay Kumar movie. FOOD AMBIENCE SERVICE
Bangalore Mirror reviews anonymously and pays for meals

Gosht Ki Dum Biriyani

INTHEPAN
TURQUOISE THE INDIAN

Manu Prasad bmfeedback@indiatimes.com

PARKING: Valet parking ALCOHOL:

course with a veg and non-veg dish along with a few rotis, and a dessert would set you back by `1,200. Considering the options available in the vicinity, this is on the higher side.

GENESIS: Turquoise The Indian is

urquoises menu manages to impress, mainly thanks to a few specials and a Parsi section, and some of the dishes might indeed make a visit worthwhile, but unfortunately there a few inefficiencies that could very well be counted as bloopers. one of the twin Turquoise restaurants owned by Spento Cooper, the other one being The European on the floor below. The restaurants started operations a couple of months back. Nalli Awadhi, Gosht ki Dum Biriyani, Galawati Kabab. A non-veg starter, a main

The Indian is a resto-

VENUE: Turquoise, 2nd & 3rd Floor, (Above Mom & Me), Shop #9, 5th Block Koramangala, Bangalore 560095, Ph: 65776588

Galawati kabab

Blueprint: The menu begins with a few standard shorba options, and then offers a decent range of kababs. Thereafter, in addition to some standard and some not-so-standard main course Indian fare, there is also a page devoted to Parsi favourites. For once, there seems to be a balance between vegetarian and non-vegetarian options. The rotis section manages to offer a few unique options, but the desserts section is limited and sticks to the regular favourites. Blue-eyed: The Galawati Kabab, a patty of tava fried lamb mince marinated in spices and served on a mini paratha, didnt quite get to the melt in your mouth level but managed to live up to its billing of a signature dish. But the Baida Roti with kheema and eggs stuffed in a pancake and tava fried proved to be the unanimous favourite. In the main course, the Zardari Kofta in a nut-based gravy was the pick, followed by the Murgh Makhani. The Naan Baluchistan with a minced meat stuffing, and the Khameeri Roti were both

SIGNATURE DISH: COST:

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PRASARITA PADAHASTASANA:
Stand straight, feet apart, hands by side of thighs, inhale, raise your hands up and slowly bend forward as much as possible, placing your palms on the floor between the legs. Hold for 10-30 seconds. PERKS: Helps blood flow to scalp which strengthens the hair roots.

KAPALABHATI (FRONTAL LOBE CLEANSING TECHNIQUE): Sit back on

PAWANMUKTASANA: Lie on the floor and breathe in and as you

breathe out, hug your knees to your chest. PERKS: If your tummy suffers, your scalp loses hair. Helps to cure constipation which, when chronic, affects hair growth adversely.

your heels, place palms on knees, keeping back straight and eyes closed. Inhale and exhale deeply and forcefully, contracting your abdominal muscles when you exhale. Try to do one exhalation per second. Start with doing one round of 15 exhalations and gradually increase it to 30 and then 60. Increase the number of rounds but take breaks in between. PERKS: Kriya which cleanses the system, rids it of toxins, thereby regenerating hair cells.

Co-ordinated by Bhavya Thimmaiah