Sriracha — Restaurant in Bengaluru

Sweet, Sour and Spicy: It must be Thai

Sriracha took me on journey of flavours and taste of Asia. The exotic menu, made with farm fresh ingredients, dishes made right in front of you is a fascinating experience. The fine artistry, presentation is feast to the eyes.

All i had to do is participate in the 'Khow suey' contest and write why i deserve to have it- the answer of mine was a winning ticket to dine in UB city's finest pan Asian restaurants - Sriracha.

As i entered, i could see the walls adorned with paintings of dragons, and thai style art, then a smiling manager greeted me and escorted to a comfortable seating area where i had a panoramic view of the entire restaurant.

I then ordered a drink 'Melon berry mint slush' a slight hint of cantaloupe and mint was a refreshing drink. I was then served salad Som Tam_the chef made it live on the portable table right in front of my eyes by asking my preference- Som Tam is a raw papaya salad flavoured with tamarind, palm sugar, garlic flakes peanuts etc.

Next on the list were dimsums- of various colour and recipes- purple coloured made with wild mushrooms, dumplings made with wasabi, edmame and waterchestnuts, the chef also experimented with pumpkin and served me Dimsums made with pumpkin in the shape of a pumpkin. Served in bamboo boxes and made with such finesse these little dumplings were a delight, i tell you.

I have this habit of reading about a place before i get there. The much talked about dish was the paneer grilled in pandan leaves. And i must say it's nothing like anything I've tasted before. The melt in the mouth paneer marinated in soy and other spices grilled wrapped in pandan leaves, giving a very unusual aroma to the dish.

Sushi lovers will go crazy as they see the  beautifully rolled sushis in seaweed served on a boat again made of bamboo.

Shichimi togarashi potato & vermecelli on sugarcane stick was a very innovative appetizer. The cane stick is wrapped in potato and the rice noodles are wrapped around and deep fried, served in shot glasses with sweet chili dip. Very inventive.

Lined up was, rock corn served on banana leaf, these corn fritters were served with mayo and spices.

Another interesting dish on the menu was the open bun, if at all you have tried the bao from goa, these steamed open buns are healthy cousins of bao. Served with tofu, pickled cucumber it is a good dish to try.

Last but definitely not the least, the dish that got me to Sriracha KHOW SUEY - a diy dish served with noodles, coconut milk, panneer cubes and various ingredients  around it to be added as per our taste was definitely the star dish of the day.

I also tried a desert made with coconut, another refreshing drink made with cranberry. The chef would each time explain each dish that was brought to my table.  All in all i must say 'Thou must try Thai' the food...

Sunday lunch at this amazing place. We were here to experience & relish the Khmer BBQ (Cambodian Cusine).

Sirarcha hosted us with a Cambodian Traditional affair. Where we witnessed the making of a traditional Cambodian way to barbeque meat & vegetables. The round meat grill is placed on a live charcoal and the outside is filled with soup where the finely chopped vegetables are boiled. The pre marinated meat is cut very thin which is grilled on the dome in the center of the Khmer Barbeque. Bahn Hoi noodles is mostly used as it doesn't take too long to cook. All these ingredients are then put in small portions & served in a bowl with a of chili sauce.

💁 I was Saved: Avocado is the latest non-traditional ingredient that is topping on the cocktails This is definitely one of the peculiar cocktail I've ever had! It did give me second thoughts before ordering, but it's one of the best I've had. Ketel one vodka acts as a vessel for fresh & vibrant flavours of guacamole. It has a touch of Oleo Saccharum & lime juice. It was served in the avocado shell topped on the bed of ice.

💁 Geisha's Garden: This one was another unique cocktail. It's rim is covered with blueberry jam which makes the cocktail taste better. Pandan infused vodka, blueberry jam, red wine reduction syrup & hint of apple juice.

💁 Melon Ball-er: This cocktail was very refreshing. Tanqueray no10 freshly made watermelon sorbet & topped with soda.

Food to order:

💁 Pandan Leaf Wrapped Cottage Cheese Chili Coriander Soy: must try! This one is the best & delicious cottage cheese ever. It was very soft n juicy & the spices were perfect. Loved it totally.

💁 Amok Trey: A traditional Cambodian fish dish coated in a thick coconut milk, egg & kroeung batter steamed in a cup made of banana leaf & served with jasmine rice.

💁 Fresh Spring Rolls: it is a very unique & delicious delicacy. It's a rice paper wrap filled with fresh red chili, lettuce,garlic, scallion, carrot, basil, cucumber, glass noodles, bean sprouts.

💁 Sumatra Dark Chocolate Mousse : This has to be the best and finest mousse ever made. Don't forget to try it out.

💁 Banana Cake With Coconut Ice Cream Salted Date Caramel, Almond Crisp, Shredded Tender Coconut

This is a must try for all the Pan Asian lovers. Also if you want to try out the Cambodian Cuisine. This place serves lip smacking food & cocktails.

Ambiance: 4/5 Food: 5/5 Service:...

Few restaurants have the capability to mesmerize me so much that I never want to leave. Sriracha was a pleasant surprise. What was intended to be a casual lunch date turned out to be one of the best meals I have had in a long time.

Sriracha can get very busy during the weekends. It’s best to get a reservation. They do have a bar where you can order a drink and wait for your table. The atmosphere is amazing. It’s an open setting but is very windy. Sriracha shares the dining room with Sanchez, a restaurant right next door. You can order food from both menus if you want some Mexican delights with your Asian cuisine.

We started off with Rock Corn. The dish is as groovy as its name. These tiny corn balls are fried perfection. True to the menu, the Asparagus Tempura Roll is super crunchy. It goes perfectly with the wasabi served on the side. This is a great dish for sharing. The Black Pepper Baby Corn Satay wasn’t the favourite at our table. The peanut sauce on the side worked well with it but there were just other dishes that were way better than this one.

The Wild Mushroom Purple Dumplings are just too pretty to eat. It was difficult to believe that the dish tasted better than it looked. The dumplings were steamed to perfection and the filling was at the optimum. You can have a side of soya sauce with this but it tasted amazing on its own.

I highly recommend the Wasabi Cottage Cheese. This dish is so unique and the ingredients go so well together. The cottage cheese is infused with a slight hint of wasabi. It doesn’t hit you the way wasabi usually does but you will get a taste of it.

The Sriracha Tofu and Crispy Shredded Potatoes Steamed Open Buns is another home run. You would think that the quantity of tofu would overwhelm the other elements, but it doesn’t. The hoisin sauce on the side is absolutely needed to take this dish over the edge.

We did order one drink which just wasn’t good. Can’t seem to remember the name but the photo is attached to this review.

This beautiful food is served at a fast pace. Service can be a little better but that can be because the restaurant is understaffed during peak hours. We did have to wait a while for our waters to get refilled, but this is nowhere near a deal breaker.

Sriracha is on the pricier side but worth the money. It is the perfect place for a great meal and pleasant...