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Sriracha brings Khmer cuisine to second Bengaluru outlet in Indiranagar
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Wednesday, 20 February, 2019, 08 : 00 AM [IST]
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Our Bureau, Bengaluru
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Sriracha, which offers the live Robatayaki grill and Cambodia’s Khmer cuisine, opened its second outlet in Bengaluru’s Indiranagar. Its maiden outlet is at UB City.
Speaking about the new restaurant, its director Siddharth Mankani, said, “While Sriracha in UB City captures the essence of Asian cuisine, the idea for the new restaurant is to present live and interactive cooking techniques and make relatively unexplored culinary traditions of the East accessible to our patrons.”
Director Karan Virwani said, “We are very excited to begin the second chapter of Sriracha in Indiranagar. As a brand, our aim has been to constantly innovate and bring new and progressive culinary experiences to the table. With the new Sriracha, we will do just that.”
The restaurant’s menu, designed by chef Vikas Seth, its culinary director, traces the path taken by its chefs across the Orient, making stops at Thailand, Malaysia, Japan, Indonesia, Vietnam, China, Cambodia and Singapore. The creations blend the age-old East Asian traditions with the new.
Sriracha gives the Robata Grill a twist. Patrons can watch the chefs creating robust grills with intense flavours at the Robata.
The recommended grills include Fresh Turmeric and Red Chili King Prawns with plum and pineapple salsa; Scallops with Togarshi dust; Pork Belly Char Siu, Shitake Mushroom in garlic soy butter and Pandan Leaf Wrapped Cottage Cheese.
It is the for the first time in India that patrons can taste Charcoal Khmer Barbecue. The smoke-tinted flavours of the meats are derived from the traditional Cambodian grill, which is placed on a live charcoal, Phnom Plung or Fire Mountain, surrounded with soup on the outside. While it is brought to those at special dining tables, it requires prior bookings.
Seth, who has scoured recipes from across East Asia while creating the menu, said, “At the new Sriracha, we wanted to give the patrons an experience that would cut away from the clutter and provide unique concepts of this all prevalent cuisine.”
“During our travels, we encountered several dishes and meals, both authentic and modern, and our menu is a fascinating melange between the two. Each dish has been carefully chosen and draws its unique character from our exclusive Sriracha touch to it. With Sriracha, we promise to get you the best experience on this side of the Silk Route,” he added.
The menu has other offerings like the Khmer specials - Lemon Grass Poached Shrimps fresh spring roll, Coriander Chili Soy Tofu fresh spring roll and the Fish Amok Trey, a traditional Cambodian dish steamed in a cup made from banana leaves.
It also includes the Sloppy Szechuan Pan Seared Chicken (under the Taiwanese Hamburger section); the Charcoal Seafood Dumplings and Roasted Pumpkin and Water Chestnut Dumplings (which are appetisers), and some of the popular dishes from the UB City restaurant’s menu, including the Khow Suey, Cantonese Roast Chicken, Wasabi Prawns and the Pandan Leaf Wrapped Cottage Cheese.
The menu also comprises popular desserts such as the Banana Cake with Hom-made Coconut Ice Cream and Darsaan with Home-made Plum Ice Cream with cinnamon dust and organic honey drizzle.
The beverages, designed by mixologist Robert Hospet, include the Saint Maragarita, a concoction of passion fruit, mango and tamarindo. The Cranberry Fizz, Rose Kiss and Rainbow Punch are also accompaniments to a meal.
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