Spiceklub Restaurant Bengaluru — Restaurant in Bengaluru

I always knew how modern Indian kitchen plating is very well taking over all large traditional portions of food or the serving styles but at SpiceKlub, it is absolutely redefined.

To begin with, there was a mushroom cappuccino soup - The earthy flavours of mushrooms, when matched with a pinch of nutmeg creates just the perfect comfort meal you are looking for topped with some froth and served in a large cup indeed!

I had it alongside a paan mojito -a regular mojito with flavours of betel leaf with a fine kick and refreshing flavours.

Also tried a very unique - Peru mousse. Again, served in a cute little glass cup, this orange coloured mousse cum souffle however you want to see it has brilliant flavours of guava. You don't sip it, you eat it with a spoon!

Then, a very unique drink that has to be eaten was the Mango on the rocks - a mango crush is poured over a wide mouthed goblet that is filled with a surprise element Closely similar textured to that of a rich kulfi.

Malai broccoli has been a personal favorite for me when ever I visit a vegetarian place - I found the stems of the same a little hard, but when the florets topped with rich malai is served atop a charcoal based mini grill - the aromas will draw you closer than ever.

They also have this roomali papad - a different take on the usual karari roti which is wheat flour kneaded and rolled out thin cooked till crisp over the base of a huge kadhai and topped with tomatoes, onions and the like. Here, I decided to go with the cheese varian and boy it was so loaded with cheese that it had my heart.

Then I moved on to try out the much awaited SpiceKlub special bhel Puri. It's like a whole stall that they put up right in front of you - again that is like a live kitchen reimagined. Small bowls of all ingredients to be used are brought it, there is the puffed rice too mixed with some bhujias or "chanachur" As I more conveniently explain them inside packets that look like plastic but are edible and made from potato starch. First the other vegetables go in, then the chutneys and the packets of puffed rice follow. The potato starch packaging dissolves as soon as it is in contact with water. It was really a great experience to watch it all Happen.

Then there was some soya chaap hara masala - it takes about 20-25 mins to prepare and contains not a drop of oil as a result of which you may find it a little dry.

Do not miss the chole kulche! Main course, you can opt for your all time favorite garlic naan alongside baked bhindi and paneer tikka masala!

To end with, you must have the Nutella cookies that have been redefined using molecular gastronomy. It has a base of whipped cream that is topped with some crumbled cookies, chocolate sauce and sea salt fried in liquid nitrogen and served.

Also, their signature tender coconut that has multiple elements of coconut like malai jelly, coconut snow, pineapple ice cream, a make believe coconut shell section made from chocolate filled with coconut mousse and some pineapple ice cream. What a delightful experience to just look at the dishes! Can't...

The popular Spiceklub chain after ruling the hearts of people all over Dubai, Mumbai, Kolkata...has opened its doors in Namma Bengaluru I can't be more excited. The place specialises in Vegetarian delicacies (with Jain food on request) and the presentation of each dish has a high-end gastronomic touch to it. Unlike most places food here at Spiceklub is not only for your taste buds but a whole experience to watch it unfold. The restaurant is located at the bustling locality of Residency Road...the interiors are classy with ample natural light seeping in and enough seating area to accommodate a large crowd. All safety precautions were taken before entering the restaurant...so that was reassuring for covid times. Coming to the food of the several dishes I tried the ones that stuck out for me are: Deconstructed vada pav: it's essentially your favourite street food with a gastronomic twist. The pav is made on table making it an immensely satisfying experience. It tasted impeccable. Very different from thr usual spicy vada pav. This is customisable as per your spice level. The sweet and savoury chutney added more flavour to it.

Nitro bhel and Paani puri: these two dishes were an absolute delight to watch while being made on table. The bhel was served cold and had the much needed tangy element required for bhel. The paani puri had tamarind water served in syringes! The innovative presentation just blew my mind. Nanja: they had a fusion dish comprising of naan and pizza topping which was delicious and certainly one of my first encounter with it.

In the main course we went hardcore north indian. The naans each and every variant was soft and almost melted in one's mouth. My favourite would be the cheese garlic naan. My pick from thr sabzi would be Paneer tikka masala. Soft, perfectly cooked paneer in spicy gravy went well with ball the naans. Dal makhni was a winner too. Rich, thick and just sheer goodness. The paan mousse is a dessert I'll highly recommend if you like paan flavour. The mousse is served in a cone made out of paan leaf and served cold. Yum!

I can't possibly end this review without mentioning a mocktail which I ordered thrice because once was simply not enough. Kiwi orange is basically powered kiwi with chunks of the fruit...mixed with vanilla soda. The slushy drink is an absolute winner. Can't wait to...

A fantastic concept of Molecular gastronomy is what defines SpicKlub. Located in Residency Road, this restaurant is spread over two floors with ample seating capacity and has luxurious furniture all around along with wooden tables and sofas.

This is a pure veg restaurant and the curation consists of food, mocktails and desserts. The best part is that few dishes are prepared live infront of you which makes the entire experience interactive. Staff here are very well trained and courteous.

Started off with a Tomato pudina soup which was quite delicious and healthy at the same time. Served with a piece of bread along side and topped with a pudina leaf.

Coming to the mocktails, Coconut water with assorted caviar was the stand out! Presented in an elegant ball shaped bowl, this had a unique of both a dessert and mocktail. Light presence of coconut flavor along with caviar and hints of saffron made it a perfect mocktail.

In Appetizers, Naanza and Paneer tikka are a must try here! Naanza is nothing but a medley of a traditional pizza ingredients stuffed inside a butter naan with cottage cheese fillings. These were very appetizing and couldn't stop for just one. Paneer tikka is very unique here, its barbequed on a clay oven with inhouse spices. Quite soft and fresh, paneer tikka was outstanding here! In mains, Moti paneer makhani and Veg tawa masala were delicious and paired with assorted indian breads.

Desserts were something that requires a special mention here! State of the art utensils and cutlery along with a mind-blowing curation is what this place stands out for! Bubbling kulfi and Nutella cookies shouldn't be missed here.

Special mention of Janak devkar, who took an extra step in explaining each and every dish...