<p>In the last few months or so, I’ve heard a lot of chefs call their cuisine “experimental” and I wondered what they actually meant because I couldn’t see much of that on the plate. I almost concluded that this was a term used when you didn’t know what you were making. </p>.<p>So, when I heard that ‘Punkah House’ in Indiranagar also has the same concept, I wasn’t too excited. But I’m glad that I was proven wrong. </p>.<p>Before we get into that, let’s talk about the ambience.</p>.<p>If you have been in Bengaluru long enough and know what ‘old Bangalore’ felt like, coming here will be like opening a door to the past. Be it the wooden wire chairs, pillared architecture or the verandas, it brings a certain nostalgic vibe. </p>.<p>But my favourite was the small table that the waiters brought when they know that you need more space — maybe to keep your bag or for the dishes that won’t fit on the table. </p>.<p>The dishes are given fusion names, something commonly done at almost all the new restaurants now. </p>.<p>I started with the amuse bouche — ‘Wine-aged Drumsticks with whipped Goat Cheese’. Who would even think of serving drumsticks somewhere other than in a sambhar? And ageing it in wine? ‘Impressed’ doesn’t quite capture what I felt. </p>.<p>I soon moved on to a ‘quarter plate’ dish called ‘Sweet Truffle Cream’ which came with mixed seeds crackers. The truffle cream was layered on a stone slab with sprinklings of pumpkin seeds, crushed crackers, chilli and olive oil. If I was at home, I would lick the stone clean. </p>.<p>Then came the ‘Citrus Salad’. The peppery flavour from the arugula leaves, the citrus from the pomelo and the sweetness from the tender coconut made this a winner. </p>.<p>I have a soft corner for beef dishes, so I had to try the ‘Beef Chilli Fry’. There’s nothing to rave about here. It felt like any other beef fry which I know I would order and enjoy. </p>.<p>The name ‘Ramen Rasam’ itself intrigued me. That excitement stopped as soon as I took a sip of it though. Maybe it was because I have grown up having rasam or that this reminded me so much of a laksa. There was nothing ramen or rasam about this. </p>.<p>By now, I knew that I had to end with dessert. ‘Kapimisu Brioche’ was just the way to do it. It had the flavours of filter coffee and Baileys with the brioche — all of which ticked the right boxes for me.</p>.<p>As I was recovering from a fever, I couldn’t try the drinks served here. But I shamelessly looked over to the other table who were served their drinks with Absinthe in a perfume bottle. Next time, perhaps! </p>.<p>With this experience, I can safely say that ‘Punkah House’ is a place to visit for nostalgia’s sake and have some good food. </p>.<p>‘Punkah House’, I and II floor, 2989/B, 12th Main Road, HAL 2nd Stage, Indiranagar. For reservations, call 4147 1005.</p>
<p>In the last few months or so, I’ve heard a lot of chefs call their cuisine “experimental” and I wondered what they actually meant because I couldn’t see much of that on the plate. I almost concluded that this was a term used when you didn’t know what you were making. </p>.<p>So, when I heard that ‘Punkah House’ in Indiranagar also has the same concept, I wasn’t too excited. But I’m glad that I was proven wrong. </p>.<p>Before we get into that, let’s talk about the ambience.</p>.<p>If you have been in Bengaluru long enough and know what ‘old Bangalore’ felt like, coming here will be like opening a door to the past. Be it the wooden wire chairs, pillared architecture or the verandas, it brings a certain nostalgic vibe. </p>.<p>But my favourite was the small table that the waiters brought when they know that you need more space — maybe to keep your bag or for the dishes that won’t fit on the table. </p>.<p>The dishes are given fusion names, something commonly done at almost all the new restaurants now. </p>.<p>I started with the amuse bouche — ‘Wine-aged Drumsticks with whipped Goat Cheese’. Who would even think of serving drumsticks somewhere other than in a sambhar? And ageing it in wine? ‘Impressed’ doesn’t quite capture what I felt. </p>.<p>I soon moved on to a ‘quarter plate’ dish called ‘Sweet Truffle Cream’ which came with mixed seeds crackers. The truffle cream was layered on a stone slab with sprinklings of pumpkin seeds, crushed crackers, chilli and olive oil. If I was at home, I would lick the stone clean. </p>.<p>Then came the ‘Citrus Salad’. The peppery flavour from the arugula leaves, the citrus from the pomelo and the sweetness from the tender coconut made this a winner. </p>.<p>I have a soft corner for beef dishes, so I had to try the ‘Beef Chilli Fry’. There’s nothing to rave about here. It felt like any other beef fry which I know I would order and enjoy. </p>.<p>The name ‘Ramen Rasam’ itself intrigued me. That excitement stopped as soon as I took a sip of it though. Maybe it was because I have grown up having rasam or that this reminded me so much of a laksa. There was nothing ramen or rasam about this. </p>.<p>By now, I knew that I had to end with dessert. ‘Kapimisu Brioche’ was just the way to do it. It had the flavours of filter coffee and Baileys with the brioche — all of which ticked the right boxes for me.</p>.<p>As I was recovering from a fever, I couldn’t try the drinks served here. But I shamelessly looked over to the other table who were served their drinks with Absinthe in a perfume bottle. Next time, perhaps! </p>.<p>With this experience, I can safely say that ‘Punkah House’ is a place to visit for nostalgia’s sake and have some good food. </p>.<p>‘Punkah House’, I and II floor, 2989/B, 12th Main Road, HAL 2nd Stage, Indiranagar. For reservations, call 4147 1005.</p>