<p>Chancery Pavilion is set to delight its patrons with an all-new menu at its casual dining restaurant, Alchemy. Launching today, the menu is curated by chef Hari Nayak and offers global cuisine with an Indian twist.</p>.<p>We visited the restaurant to try out the delicacies on offer. And here is our take on the new menu.</p>.<p>From ‘lamb cafreal’ to ‘Chettiar chicken’, the menu is exciting and will leave you confused on what to choose.</p>.<p>For starters, we tried ‘Saag paneer Spanakopita’, a Greek savoury pastry stuffed with spinach panner and goat cheese, and ‘Chickpea Chop’, a patty made with puréed chickpeas and spices topped with pickle hummus and a crispy chickpea cracker.</p>.<p>Although we liked the pastry for its crunchiness, the chickpea chop won the battle as it reminded us of <span class="italic">ghar ka khana</span>.</p>.<p>Next up, the main course: I, a vegetarian, tried ‘Paneer Pinwheel’, spinach stuffed paneer rolls served over corn makhni topped with popcorn. Yes, the combination is a little weird, but the flavours of panner and sweet yet sour makhani left us wanting for more.</p>.<p>On the other hand, my friend, a non-vegetarian, was all over the Kerala-style ‘Chettiar Chicken’, a black pepper roast chicken with a stone flower sauce served over string hopper. According to her, the chicken was soft and captured the flavour of Kuttanad.</p>.<p>Those with a sweet tooth have a variety of dishes to choose from.</p>.<p>Ask for their ‘Mysore Pak cheesecake’. With homemade Mysore Pak crust, it is baked with small pieces of Mysore Pak into a mascarpone cheesecake. </p>.<p>If that doesn’t intrigue you, then go for the south Indian ‘Nuts over coconut’, a dessert with coconut sorbet, flash frozen coconut Malai and coconut crisp. </p>.<p>Alchemy’s most sought after dishes like ‘chicken sukka bulgogi’, ‘Konkan fish fillet’ and ‘gondhoraj lemon mousse’ can still be relished in the new menu.</p>.<p>They also have a good selection of beverages. Our favourites are ‘Aam Panna Gose’, a cooler made from raw mango and jaggery, and ‘The Ghazal’, a rum-based cocktail..</p>.<p>If you are an out-and-out fan of the authentic Indian flavours, then Alchemy’s new menu won’t fail you.</p>.<p class="CrossHead"><span class="bold">The chef’s take</span></p>.<p>Chef Hari says that he has personally conducted old fashioned research on the culinary options and handpicked a few preferred ingredients from various regions. </p>.<p><em>*Alchemy is located at The Chancery Pavilion, Residency Road, Shanthala Nagar. Contact number: 41414000</em></p>
<p>Chancery Pavilion is set to delight its patrons with an all-new menu at its casual dining restaurant, Alchemy. Launching today, the menu is curated by chef Hari Nayak and offers global cuisine with an Indian twist.</p>.<p>We visited the restaurant to try out the delicacies on offer. And here is our take on the new menu.</p>.<p>From ‘lamb cafreal’ to ‘Chettiar chicken’, the menu is exciting and will leave you confused on what to choose.</p>.<p>For starters, we tried ‘Saag paneer Spanakopita’, a Greek savoury pastry stuffed with spinach panner and goat cheese, and ‘Chickpea Chop’, a patty made with puréed chickpeas and spices topped with pickle hummus and a crispy chickpea cracker.</p>.<p>Although we liked the pastry for its crunchiness, the chickpea chop won the battle as it reminded us of <span class="italic">ghar ka khana</span>.</p>.<p>Next up, the main course: I, a vegetarian, tried ‘Paneer Pinwheel’, spinach stuffed paneer rolls served over corn makhni topped with popcorn. Yes, the combination is a little weird, but the flavours of panner and sweet yet sour makhani left us wanting for more.</p>.<p>On the other hand, my friend, a non-vegetarian, was all over the Kerala-style ‘Chettiar Chicken’, a black pepper roast chicken with a stone flower sauce served over string hopper. According to her, the chicken was soft and captured the flavour of Kuttanad.</p>.<p>Those with a sweet tooth have a variety of dishes to choose from.</p>.<p>Ask for their ‘Mysore Pak cheesecake’. With homemade Mysore Pak crust, it is baked with small pieces of Mysore Pak into a mascarpone cheesecake. </p>.<p>If that doesn’t intrigue you, then go for the south Indian ‘Nuts over coconut’, a dessert with coconut sorbet, flash frozen coconut Malai and coconut crisp. </p>.<p>Alchemy’s most sought after dishes like ‘chicken sukka bulgogi’, ‘Konkan fish fillet’ and ‘gondhoraj lemon mousse’ can still be relished in the new menu.</p>.<p>They also have a good selection of beverages. Our favourites are ‘Aam Panna Gose’, a cooler made from raw mango and jaggery, and ‘The Ghazal’, a rum-based cocktail..</p>.<p>If you are an out-and-out fan of the authentic Indian flavours, then Alchemy’s new menu won’t fail you.</p>.<p class="CrossHead"><span class="bold">The chef’s take</span></p>.<p>Chef Hari says that he has personally conducted old fashioned research on the culinary options and handpicked a few preferred ingredients from various regions. </p>.<p><em>*Alchemy is located at The Chancery Pavilion, Residency Road, Shanthala Nagar. Contact number: 41414000</em></p>