“All four of us have different tastes and we can never settle on a place unless it has European, Indian and Chinese. That is why my wife and I decided to offer our customers the same at affordable prices,” he explains.
Flambe is French for ‘flaming’ and is the art of igniting food with alcohol resulting in imparting both a rich flavour and a dramatic effect. At Flambe, the chef wheels a little trolley to the table and adds a dash of brandy to the food which is tossed in a pan heated to the right temperature.
Once the high flame is extinguished, the food is immediately served.
Located in 6th Block, Koramangala, on the top floor under a tiled roof with a pleasant view of the surrounding trees and rooftops, Flambe, although dimly lit and furnished with simple wooden and wicker furniture has a comfortable ambience.
“We offer a wide selection at our lunch buffet seven days a week for Rs 175. In order to keep our prices low and our menu as authentic as possible, we have substituted imported ingredients with local combinations after much trial and error,” says Bhaskar.
So what do the hungry office-goers and families like on the menu?
Buffalo wings served with a sour cream dip, crisp nachos topped with a cheese-olive layer that come with a selection of dips are some of the most popular snacky bites especially during the football season. Of course, there are the usual selection of kababs and Chinese flavoured ‘dry items’, both vegetarian and non vegetarian, for the more
But most people come for the grilled platters in a range of combination from seafood to chicken and lamb.
No beef or pork is present on the menu and the mixed grill platter is a hot favourite with most guests.
“We serve a mix of chicken, lamb chops, prawns, fish and squid (accompanied by a special sauce on the side) which two people can actually share. Desserts too lend themselves to the flambe style like the classic Crepe’s Suzette served with ice-cream,” explains Bhaskar while adding, “Something for everybody and value for money is what our customers to look forward to here.”